If you haven’t made Alison Roman’s internet-famous shallot pasta yet, what are you waiting for? (Yes, it’s that good, and it’s on permanent rotation in my household.) The former Bon Appétit and New York Times Cooking star credits that recipe for her rise to fame, and now she’s out with her latest cookbook, Something from Nothing, which she calls her most personal yet. Just don’t expect perfection. “Cooking to me is so human and personal and so full of soul. And sometimes that means imperfection.” Read more.

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