Can there be a cookie of the year? Sure, it’s possible that I spend too much time consuming food media, the takes, the Tweets, the Instagram Stories. But if I didn’t, I wouldn’t have seen Alison Roman’s Salted Butter and Chocolate Chunk Shortbread Cookies virtually everywhere, weakening my resistance to the point that I had to try them, and when I did, realizing that just in case you’d missed them on, like, Refinery 29 or Eater or in her incredible first cookbook, I had to tell you about them because they should not be missed.
Roman’s book, however, was not new to me. I was lucky enough to read it the moment it was ready and it instantly became a favorite. If you saw me on book tour asked me what cookbooks I was into this year, I guarantee it came out of my mouth first. Roman has done stints at Milk Bar and Bon Appetit and writes regularly for the New York Times food section and her recipes show: she knows how to make the food we really want to eat. She’s also a sharp writer; I love her love letter to boiled potatoes. There wasn’t a chance I was going to miss the Roasted Broccolini with Lemon and Crispy Parmesan, Caramelized Winter Squash with Toasted Coconut Gremolata, Cucumbers and Kohlrabi in Crunchy Chili Oil, her whole section of Knife and Fork Salads, not-the-usual fruit salads (i.e. all savory), her Whole Wheat Pasta with Brown-Buttered Mushrooms, Buckwheat and Egg Yolk, Baked Pasta with Artichokes, Greens and Too Much Cheese and do I have to stop here? I don’t want to stop here but I’m getting close to just copying and pasting the table of contents.
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