New York Times food columnist and chef Alison Roman’s recipes are everywhere these days — including my kitchen, where we’ve made everything from her shallot pasta to her iconic “stew.” Last night on Instagram Live, my daughter Carrie and I made her Pasta With Zucchini, Feta, and Fried Lemon recipe… and Alison actually joined in! She guided us through the process and told us the dish “gets better with age.” Plus, she helped us make a delicious cocktail.