The Cut

Don't Tell Alison Roman To Chill

Alison Roman is a cookbook author, New York Times and Bon Appetit columnist, and the brain behind The Cookies and The Stew, those chocolate chip cookies and chickpea stew that you’ve likely seen in your Instagram feed. This week, Alison sat down with Stella Bugbee to talk about how she gets it all done, including how she develops her recipes, deals with online critics, and embraces her inability to chill.
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In Her Shoes from the Cut is a weekly conversation between a special guest and Lindsay Peoples, The Cut's Editor-in-Chief, exploring culture, style, sex, politics and more. Intimate, provocative, and probing, the Cut aims to ask questions before listeners even know they have them, always with a generous wit and an expansive idea of what is possible. From New York Magazine and The Vox Media Podcast Network. New episodes every other Wednesday.