How Alison Roman Does Thanksgiving

Radio Atlantic

The Atlantic

Politics, News, Society & Culture

4.4 • 1.9K Ratings

🗓️ 27 November 2025

⏱️ 33 minutes

🔗️ Recording | iTunes | RSS

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Summary

In Alison Roman’s newest cookbook, “Something From Nothing,” her pantry is her primary inspiration. In this live conversation, we talk with Roman about her family Thanksgiving, why she makes her own baby food, and why simple really is better. We also discuss food trends, and what life is like for her as a solo creator. Then, we put the cookbook’s philosophy of simplicity to the test with an onstage game in which Alison must choose three pantry ingredients from a bag and come up with a delicious dinner. Get more from your favorite Atlantic voices when you subscribe. You’ll enjoy unlimited access to Pulitzer-winning journalism, from clear-eyed analysis and insight on breaking news to fascinating explorations of our world. Atlantic subscribers also get access to exclusive subscriber audio in Apple Podcasts. Subscribe today at TheAtlantic.com/Listener. Learn more about your ad choices. Visit megaphone.fm/adchoices

Transcript

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0:51.9	Hey, friends, this is Radio Atlantic. I'm Hannah Rosen, and we have a treat for you today, today
0:58.1	being Thanksgiving. Recently, I interviewed chef and cookbook author Alison Roman on stage in D.C. at
1:05.5	6th and I. And since many of us are thinking about food this week, we decided to share that conversation.
1:12.5	Even if you don't know Roman, it's likely you've eaten one of her recipes,
1:17.3	especially her mega viral one for caramelized shallot pasta.
1:22.4	And one of the reasons that dish was so ubiquitous was because of how few ingredients had called for. Her new book,
1:29.4	Something from Nothing, uses that same minimalist approach, relying mostly on pantry staples.
1:35.9	I gave Roman a test on stage. I had her pick items from my pantry out of a bag blind and see
1:43.3	what dinner she could make up on the spot.
1:46.1	I also asked her some questions sent in by you, the listeners, about how food is changing,
	...

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