Writing about food since 2004.

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Adam Roberts

  • When Is It OK To Write A Bad Yelp Review of a Restaurant?

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    [Image via DeliverBliss] Today someone told me the story of a bad restaurant experience that involved a steakhouse with $30 steaks, a totally oblivious staff, dishes gone missing, and steak knives never proffered. Our storyteller, let’s call him Mr. X, grew so frustrated that he finally jumped out of his seat, stormed past the waiters…

  • How To Fake Your Way Through Law School While Secretly Becoming A Food Writer

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    Every few weeks, an e-mail arrives in my Inbox from a law student or lawyer who’s read my About Me section and sees that I too once studied the elements of a tort and knew what kind of consideration is required for a contract. These e-mails often marvel at the fact that I made a…

  • Your Favorite Recipe, In The Comments

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    We’re on the road today (heading back from Palm Springs) so instead of leaving you dry with no food blog post, I thought I’d turn the tables and ask YOU to share your favorite recipe in the comments. Try to think of the recipe that you love the most then type it up down below;…

  • Secrets of Great Chefs (My Cookbook’s Finally Here!)

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    At long last my cookbook, SECRETS OF GREAT CHEFS, is here! I am over-the-moon excited–exhilarated!–to finally share this 400-page labor-of-love with you. As many of you know, I’ve been working on this project since May 2010 when I announced the book to you all. Since then I’ve cooked with over 50 of the best chefs…

  • Checking In with Eric Wolitzky from Top Chef Just Desserts (Plus: His Pineapple Upside-Down Cake Recipe)

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    Many of you will remember my friend Eric Wolitzky from Season One of Top Chef Just Desserts. Back then, Eric was the pastry chef at Baked in Brooklyn where Eric and I once did a live video podcast, answering your questions; he also shared his top secret recipe for chocolate chip cookies. Now Eric lives…

  • Purple Lunchtime Salad & Cherry Tomato Quinoa Tabbouleh

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    Last week something unprecedented happened. I was having a new friend over for dinner and, after shopping at 3 o’clock and starting to cook at 4 o’clock, I found myself at 8 o’clock holding my cellphone and a text message from this new friend saying that he had a work emergency and wouldn’t be able…

  • A Nifty New Banner

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    I’m putting this month’s banner in my Top 5 Favorite Banners of All Time (see the banner gallery) because it just looks so cool. I’m not even sure what the concept is (it’s kinda retro, 60s, World-of-Color-ish), but it proves that Lindy Groening, my banner illustrator, is a real visionary and I’m super lucky to…

  • Does Great Food Rise To The Level of Great Art? A Conversation with David Thorne

    Does Great Food Rise To The Level of Great Art? A Conversation with David Thorne

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    When I was in New York, back in February, I got into a very intense conversation with some friends (one of whom works in the art world) about whether great food rises to the level of great art. Specifically, we were talking about food at the highest level–the kind of food you saw in my…

  • 15 Chefs, 15 Roast Chicken Videos

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    As an experiment, I went on to YouTube late last night and typed in a chef’s name and added “roast chicken.” What you’ll find in this post are the results (though I eventually strayed from YouTube), starting with Thomas Keller’s stellar technique above (one worth studying, even for old hands at roast chicken). What’s so…

  • Q&A, Take 2

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    Yesterday’s fun Q&A came to a quick halt when the comments stopped working in that post. I’m trying to get them to reappear (with help from Typepad), but in the meantime–if you have any questions you’d like to ask about food, cooking, the blog, or life in general, ask them below, and I’ll be sure…