Writing about food since 2004.

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Adam Roberts

  • Granola, Yogurt, and Peach Parfaits in Mason Jars

    Granola, Yogurt, and Peach Parfaits in Mason Jars

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    You are looking at the most popular picture I’ve ever posted on Instagram. 123 people liked it (so far). Amanda Hesser liked it, The Pioneer Woman liked it. It’s the same yogurt parfait I’ve been making for a while–granola, yogurt, fruit–only one thing was different: I served it in Mason jars. Suddenly something that’s not…

  • You Got Cookie / Share It Maybe

    You Got Cookie / Share It Maybe

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    [via Sesame Street]

  • Hand Blender Salad Dressing

    Hand Blender Salad Dressing

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    Ever since I made that 60 second aioli, I’ve been thinking a lot about hand blenders. Ferran Adria, one of the world’s great chefs, uses a hand blender; that was his aioli recipe, after all. If a chef of his stature uses a hand blender, surely there must be something to it. Off the top…

  • Let’s Cut Open A Pink Lemon

    Let’s Cut Open A Pink Lemon

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    Last week, at Cookbook in Echo Park, I spied this bowl of pink lemons. I overheard the woman working there explaining them to another customer; something about a fungus or a disease that turns them pink. (I assume this fungus or disease isn’t deadly.) I didn’t go into the store with the intention of buying…

  • Meat Pride

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    [Image via The Bored Ninja] The first time that I encountered meat pride was in high school. A new restaurant opened up in our town called Cheeburger Cheeburger. On the wall in the back were framed portraits of people who’d survived the Cheeburger Cheeburger challenge: they’d consumed a one pound burger and, consequently, earned themselves…

  • Cold Chicken, Carrot Salad and Yogurt Sauce

    Cold Chicken, Carrot Salad and Yogurt Sauce

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    There are certain dinners we make for ourselves that maybe shouldn’t be shared in public. It’s one thing to share a recipe for a roast chicken, for example; everyone gets that, everyone wants that. But the next day, when that chicken’s cold and wrapped in aluminum foil in your refrigerator and you have a few…

  • Joe: The Coffee Book (Plus, an Interview with Jonathan Rubinstein)

    Joe: The Coffee Book (Plus, an Interview with Jonathan Rubinstein)

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    I hate repeating myself on my blog, so if you’ve been reading for me a while, you know that Joe is my favorite coffee shop in New York. The location on Waverly is where I wrote my first book and most of my second; it’s where I’d meet friends to chat about projects or lives,…

  • 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;…