I have a culinary crush on Alison Roman. She's an editor at Bon Appétit and, lately, so many of the recipes I grativate toward there are created by her. The magazine has a one-page feature towards the front that always showcases a single ingredient—like grapefruit or peanut butter or pomegranate—and several interesting ways to cook with it. In the March issue, it's cabbage and, though all three recipes look great, it was Alison's that really jumped out at me. It's for cabbage chips, an unusual idea and especially timely now that kale chips are wearing a bit thin. (Blasphemy, I know.) Pieces of tender cabbage—you're instructed to use the inner leaves—are roasted in a low oven for a couple of hours. They pass through a slightly stinky phase, when the cabbage wafts a bit of sulphur, and wind up with a sweet, concentrated vegetal flavor and a nice crispy crunch. I devoured these and felt positively virtuous.
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