Writing about food since 2004.
Category
Adam Roberts
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Food is the New Rock
I had a blast with my friend Zach Brooks and his co-host Chuck P. last week on their podcast, “Food is the New Rock.” (Click those words to go to the podcast.) We talk about my 5th grade performance in “Cats,” my job at Food Network, Giada’s accent, and my classic series Great Moments in…
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That Joke We All Make At Restaurants
I’ve been thinking a lot about that joke we all make at restaurants. You know the one. We finish everything on our plate and then the server comes over and asks, “How was everything?” and we say, “Oh it was terrible, we really hated it” while smiling mischievously and gesturing towards the empty dish. I…
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Things I’ve Been Spreading on My Toast
My love affair with toast hasn’t waned since it began back in May. Sure, there’ve been some breadless mornings where I eat a piece of fruit or don’t eat anything at all, but most mornings there I am in my kitchen, slicing a big slice of bread, popping it into my cheap-o toaster and slathering…
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Heirloom Tomatoes for Dinner
There’s salad. There’s pasta sauce. Those are things you can do with heirloom tomatoes in the summertime to make dinner. But try this: get a loaf of really good bread. Slice the bread thickly and set it aside. Now take an eggplant (preferably purchased from the farmer’s market) and cut it into rings; cut a…
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Knife Contest Winner
After careful consideration, and a morning spent reading through all your entries in the Korin knife salad recipe contest, I’d like to congratulate Liz who takes first prize with her Roasted Harissa Cauliflower Salad with Tahini Lemon Dressing. To my mind, it was one of the more original recipes in the bunch and the one…
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A Meditation on Green and Yellow Sour Patch Kids
In the dark of a movie theater, as the opening credits scroll across the screen, you’ll see me in my seat engaging in a strange ritual. It begins by removing a single Sour Patch Kid from my box of Sour Patch Kids, holding it up to the light, and evaluating its color. Depending on whether…
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Win a Korin Togiharu G-1 Chef Knife
In January of this year, the good people of Korin, one of the nation’s best knife shops, offered to send me a fancy knife. I stopped them in their tracks. “Good people of Korin!” I said. “I can’t take such a generous gift unless you can offer a similar gift to my readers.” Korin wrote…
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Bacon Bolognese
Italians, please look away. Everyone else, here’s something that I made up last week that was so good, I think you should make it too. I used leftover ingredients from the Haddock chowder I’d made the day before and, in using them, I did what Tom Colicchio’s always talking about on “Top Chef”–I developed lots…
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A Food Q&A with “Beasts of the Southern Wild” Screenwriter, Lucy Alibar
Long time readers of the blog probably know my friend Lucy Alibar best as the creator of these incredibly easy, incredibly delicious chocolate peanut butter cookies. Now she’s gone and created something slightly more ambitious: a little movie she wrote called “Beasts of the Southern Wild” that’s taking the world by storm. It won the…
