Alison Roman is back with Sweet Enough, an irresistible dessert cookbook

In the late 00 years, lived in a Brooklyn apartment, could double as a girl On set, Alison Roman helps kickstart a cultural shift that sees time-crunched millennials prepare for and fill their tubs with pét-nat and ice. If some early 00 feminist pressure recast various household chores as drudgery (see Carrie Bradshaw hiding Italian cashmere in her oven , or Lorelai Gilmore tearing Pop-Tarts at breakfast, lunch, and dinner), Roman makes it fun, desirable, and even coolothers. She combines the insouciance of Julia Child (“Never Apologize”) with the sensuality of Nigella Lawson with her own unique brand of intense relatability (her cooking videos, or Home Movies

, on YouTube, inspired in part by Broad City). Like many millennials who grew up with the internet but haven’t realized how much it can hurt you, she’s a compulsive oversharer; one of her most-quoted recipes, “Bye Meatballs “With a detailed breakup experience.

even before her

“cancel” – a tweet from Twitter to New Yorker none The ubiquitous topic – in many ways, she’s the human equivalent of celery, one of her signature ingredients: extreme polarity, but as she herself says, if you like it, you really like it. And, arguably, a lot of people really, really like it. On Roman’s recommendation, fans will buy not only Le Creuset Dutch oven and Cento capers, but also Mejuri gold hoops and Essie nail polish in a color called clambake. They’ll rethink how they think about anchovies; make a dedicated Instagram account for her Texas Ware confetti mixing bowls; and turn her creations into foodie celebrities (#TheStew). The ingredients she uses in her most popular dishes—pickled lemons, white beans, harissa—are described in one of her Substacks (titled Typical What the Fuck Roman Style, A Newsletter).

Now, tops the bestseller list with Nothing Fancy) and Dining In, Roman turned her attention to desserts in her third cookbook Sweet Enough, which Everything from Mary Oliver quotes to pineapple upside-down cake recipes, from Roman

heartburn bread pudding to hot classics. (“There’s no meringue in this book,” she declares in her introduction to the Salted Lemon Cream Pie. “Before you get upset, ask yourself, what’s the meringue for? Who’s the meringue for?” Eating? Whisk together raw egg whites (unflavored) and sugar (sweet) to give you something that looks pretty, except when you eat it you think, wait, I just had raw egg whites and sugar ?”) Then there are some great recipes you wonder how you ever lived without them: the “only” pie crust, the easy fruit pie, the perfect pancakes – perfect, in fact.

Before Sweet Enough was released, Vogue caught up with Roman returns to her pastry roots together – and always does things her own way.