Writing about food since 2004.
Category
Adam Roberts
-
Easy Weeknight String Beans
The name of the game on a weeknight, as far as I’m concerned, is “big results, minimum effort.” Recipes that meet that criteria are few and far between, but when you hit on one (like the roasted broccoli, for example) you’ll never forget it. Meet your new string bean side. You won’t need your old…
-
Curried Lentil Soup
I’m not a religious person except when it comes to the healing power of chicken soup. At the first sniffle of a new cold, I’m usually plopping a raw chicken into a pot with root vegetables and parsley and dill; or, more recently, doctoring homemade chicken broth with ginger, soy sauce, and chile paste. Last…
-
Sauce Week Recap
Well hey there: did you have a good Sauce Week? I’d say it was a big success but then again maybe I’m biased. Here’s a recap of all the posts that made up our week: – Rib-Eye Steak with Sauce Béarnaise – Espagnole Sauce: My Culinary Everest by Diana Fithian – Lemon-Caper Beurre Blanc Sauce…
-
Peter Dale’s Pecan Muhummara
[Our final Sauce Week post comes to us from Chef Peter Dale, of The National in Athens, Georgia. Take it away, Peter!] I first had this dish in Jordan several years ago, and it was served as a dip with hummus. You can certainly do that, but I like using it as a sauce. It…
-
Amanda Cohen’s Grapefruit Beurre Blanc
[Dirt Candy’s Amanda Cohen isn’t just one of the best chefs going today, she’s also a fantastic writer. Here’s her take on a sauce you met earlier this week, only with her unique twist. Take it away, Amanda!] It’s not one of French cuisine’s mother sauces, nor is it a “daughter” sauce, but it is my favorite sauce and it was actually invented by a woman (Clémence Lefeuvre) so…
-
Making Your Own Hot Sauce Will Change Your Life
[My friend, filmmaker Matt Morris, offers up his own take on hot sauce, “an easier one” he points out after reading the post below this. Take it away, Matt!] I recently moved to the Napa Valley, a land of such abundance that it’s almost impossible to visit a friend without leaving with large sacks of…
-
Trinidad Harvest Hot Sauce
[When I wrote my cookbook, I had the pleasure of meeting and cooking with Tim Artz, the self-described “Sultan of Scratch” who grows and cooks almost everything that he eats. One of his signature specialties is hot sauce; and here, in this post, he describes his love for the stuff and offers up an original…
-
Scallops and Cauliflower with Caper-Raisin Sauce
Not to pat myself on the back too eagerly, but it takes a certain talent to adapt a fancy restaurant dish into something that you’d really want to eat at home. Years ago, when I was lucky enough to eat at Jean-Georges, I ate one of his more famous dishes: a thin sliver of cauliflower…
-
Pesto By Hand
[One of my oldest friends, Alex Dickson, bravely agreed to tackle one of the hardest Sauce Week challenges: pesto by hand. By hand! Here’s her account of how it all went down. Take it away, Alex!] The ingredients for a basil pesto sauce are simple but Adam challenged me to do this pesto old school…
-
Pesto Trapanese
[My friend Dara Bratt–an award-winning filmmaker and unabashed bon vivant–positively pounced when I mentioned “Sauce Week” and here’s her delightful contribution. Take it away, Dara!] Recently, I had a girls’ night at a fairly new restaurant in Brooklyn called “Rucola”. The conversation was great, and the food equally impressive, the standout dish being the pasta,…
