Alison Roman

You know what most chicken salads are missing? Crunch. Not this one!

Leaving the skin on chicken cutlets allows them to develop fantastic savory crunch without the need for dredging through flour.

A little honey in the marinade helps these cutlets caramelize, guaranteeing they'll be nicely browned despite the super-short cooking time.

Aside from banana, we can't think of a fruit that wouldn't be good in this drink.

Choose a mild and creamy Gorgonzola for this dip.

Refreshing and a little bit inebriating; if you've got kids running around, pick up a box of Rocket Pops so there's no confusion!

Don't like it hot? Remove the seeds to tone it down, or make this addictive condiment with sweet peppers alone.

These frozen treats are also super cute made with orange rinds, and work with any flavor sorbet or sherbet you fancy.

Poaching the shrimp with their shells on locks in their flavor.