Writing about food since 2004.
Category
Adam Roberts
-
Balsamic Glazed Chicken With Grilled Radicchio & A Farm Wife’s Fresh Pear Tart
The title of this post is deceitful. Roasting a chicken is indeed a simple pleasure, but making a balsamic glazed chicken is slightly more complicated. Not much more complicated–it may still qualify as simple–but this simple guy had an issue. See the beautiful chicken with the crisped skin, browning in the oven? I wish I…
-
Simple Pleasures for Simple People: Balsamic Glazed Chicken With Grilled Radicchio & A Farm Wife’s Fresh Pear Tart
The title of this post is deceitful. Roasting a chicken is indeed a simple pleasure, but making a balsamic glazed chicken is slightly more complicated. Not much more complicated–it may still qualify as simple–but this simple guy had an issue. See the beautiful chicken with the crisped skin, browning in the oven? I wish I…
-
Inappropriate Theater Review: The Drowsy Chaperone
Artists who sell their souls to corporate America may not have integrity but they drive nice cars. Bloggers who sell their souls to marketing firms may not earn the love of their readership but they get free theater tickets. Such is the case with me and a very secret, very powerful organization which sends me…
-
A Pasta Invention
Those keeping track of my career as a creator of recipes will remember my apple butter buttermilk ice cream which I created last week. This week I present a somewhat loopy, somewhat inspired pasta dish based on a dish Lauren had when we went to Craftbar. That dish was pecorino fondue with honey and hazelnuts.…
-
New York Dining Tips From Two T.V. Characters
I’ve become addicted to “The Office” (the American version). I think it’s the best comedy on TV. Having just watched the entire first and second seasons on iTunes, I share with you a moment from when Michael Scott comes to New York (The Valentine’s Day episode.) He narrates from Times Square. Michael: “Most people, when…
-
Life is Sveet at Aquavit
Great artists reveal their art gradually, never slamming their audience with multiple restaurant posts all at once–they ease them into it, carefully gliding them into the cool waters of the shared dining experience. I, the superior blogger that I am, will now share with you a meal that happened over a week ago with my…
-
Retribution
Many of you may have read my Del Posto review a few posts down. What many of you may not know is that yesterday the strangest, scariest thing in the WORLD happened to me. I was walking my usual walk on Waverly, towards Washington Square Park, when I realized I was standing in front of…
-
How I Gained Six Pounds At Jean-Georges
My brother is outraged that I don’t weigh 1000 lbs. “How much do you weigh?” he asked me the other night when he was over. “160,” I said and he gave me a look that said: “Yeah right.” “Yeah right,” he said. “There’s no way you weigh 160.” On to the scale I went and…
-
Food Therapy
At a pizza parlor tonight with five playwrights and one playwriting teacher, the topic came up of what we wanted on our pizza. “I like everything,” said our teacher. “Just not anchovies.” “Why don’t you like anchovies?” I asked. “I dunno,” she said. “They’re just slimy and gross. I don’t like to look at them.”…
-
The Del Posto Post-O
Fans and lovers of Mario Batali, his shows, cookbooks and cuisine, I come to you with sad news: believe not the glistening, glowing three-star review Frank Bruni bestowed upon Mario’s newest restaurant, Del Posto, in The New York Times just last week. I am here to bravely declare that Del Posto merits not three stars,…
