Recipes and food adventures with Adam Roberts
Category
2010
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Omakase at Sushi Yasuda
Craig’s birthday has always been an excellent excuse to splurge at a high-end restaurant, the kind of place I couldn’t justify going to the rest of the year. Usually I pick a place that piques my curiosity, or a place I’ve been dying to try for a long time. Last year we visited Momofuku Ko,…
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Made-Up Minestrone
My proudest culinary achievements aren’t the ones where I followed a recipe really well or repeated a specific technique demonstrated by a chef, they’re the ones where on a freezing cold night, instead of ordering a pizza or Thai food (side-note: we still haven’t found good take-out in the West Village; anyone?) I whip up…
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Lucy’s Salty Chocolate Peanut Butter Cookies + Momofuku Milk Bar Cookies
I care about you, readers, and I don’t want you to go through this weekend without cookies. Everyone deserves cookies, especially on the weekend. The cookies I’m going to tell you about may already be familiar to you. The first, Lucy’s Salty Chocolate Peanut Butter Cookies, were cookies I told you about in December. Remember…
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Chicken Cooked in a Pig’s Bladder (Chef Eric Frechon at Daniel)
Maybe I’m crass, but when I think bladder, I think pee. When the bladder comes up in conversation, it’s usually in the context of “my bladder is going to explode, please pull over” or “ouch, don’t sit on my bladder, I just drank a liter of Coke.” It’s rarely: “Mmm, you know what would be…
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The Great Soup Battle of 2010 (Pasta Fagioli, Cabbage Soup & Szechwan Carrot Soup)
Hear those distant drums? A great battle is about to begin: the Great Soup Battle of 2010. As readers may remember, last week I announced a big contest on my blog. Submit your favorite soup recipe–it didn’t have to be original, just a soup recipe that you love–and the best one would win a $450…
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Do-It-Yourself Dumplings
Brothers and sisters, I have seen the light! All these years, these years of reading Calvin Trillin (the poet laureate of dumplings) and fake nodding as my Manhattanite friends (ones who grew up here) debated dumpling dives, I faked an interest that didn’t really exist. You see, I didn’t really get the big deal. What’s…
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Heaven & Hell Cauliflower Pasta
White food is supposedly unappetizing. Tom Colicchio, on “Top Chef,” will mark down a plate of food if everything on it is white or beige. I see his point: there’s something almost clinical about a plate of white food. That’s why parsley’s such a useful ingredient to have around; it’s an easy color-solution, the flecks…
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How To Host A Vegetarian Dinner Party (Answer: Mushroom Bourguignon)
My friend Lisa was there at the very beginning of this blog. Six years ago, she and I would have debates about the worthiness of olives, we’d sing songs about pumpkin cake, and often we’d cook together. Then I moved far away to a country called Brooklyn and even though Lisa and I still saw…
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Spectacular Sweet Potato Soup (PLUS: Win a $450 VitaMix Blender)
A splash of this, a pinch of that: that’s the kind of cooking I’ve always wanted to do, but I’ve never been very good at it. Sure, I’ll sprinkle some cinnamon into my oatmeal and, yes, I’ll sex up a plate of pasta with some red chile flakes, but the ability to cook impulsively, to…
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6 Years
No need to make a fuss, but today’s the 6th anniversary of my blog. Six years ago, on January 14th, 2004 to be exact, I wrote the following words: “Are you sick of competency? Of food blogs run by competent people with flawless track records and no history of salmonella? Are you tired of not…
https://www.amari.com/dhaka/dine
Had a wonderful experience here. The food was delicious, the environment was clean and welcoming, and the service was fantastic.…
The way you described the small details that make a restaurant truly stand out was both insightful and engaging. From…
. The points mentioned are spot on and something every food lover can connect with. It’s refreshing to see dining…
It is really amazing and look Yummy. Must be try at home or at least similar to this can enjoy…