The New COMFORT FOOD

In her latest cookbook, Something from Nothing, author Alison Roman redefines comfort food, delivering nourishing, stripped-down recipes that celebrate simplicity—and the beauty of a well-stocked pantry.

- KATLYN MONCADA,CARSON DOWNING,ANNIE PROBST,BREANNA GHAZALI

ALISON ROMAN’S genius is in her instinctive ability to turn simple, everyday ingredients into an unforgettable meal. And it’s not just a gimmick to sell more cookbooks. In her latest release, Something from Nothing, the author seamlessly channels her efficiency and frugality in the kitchen through bare-bones staples (canned beans, jarred bouillon concentrate, dried pasta) with maximum return.

Performing these tiny miracles is behind every recipe, but its collection of soups and stews gave the book its beginning. “It might sound dramatic to say that this book exists because of soup, but it’s true,” she says. “Soup is by far and away my most-cooked category of food and usually comes about from rooting around in my pantry.”

Alison’s recipes for soups and stews come from a place of casual familiarity but incorporate the humble-but-mighty pantry ingredients, streamlined techniques, and elevated finishing ingredients her fans have come to expect from her recipes. “As a cook and as an eater, I’m turned off by needless complications, and as particular and fussy as I can be, my food remains quite the opposite,” she says.

The ingredients lists are short (but intentional) with lots of room for improvising, using what you have on hand to make them your own. With a well-appointed pantry, a few fresh veggies, and a little time in the kitchen, these usual suspects will churn out a complex pot that makes something out of (almost) nothing.

Ginger & Greens Noodle Soup

“When I’m not feeling well, I combine the things that make me feel best: chicken noodle soup and lots of ginger and greens … If this doesn’t heal you, I don’t know what will,” Alison says of this recipe that takes classic chicken noodle to punchier heights. Lots of hearty greens cook down to a tender, almost-braised texture, while a bright herb-ginger finisher adds a hit of spice and freshness.