Writing about food since 2004.
Category
Adam Roberts
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Fooled By Fat (The Buttery Contessa)
You who are wise and who read this blog will know whose recipe requires the following ingredients: That’s six sticks of butter and two packets of cream cheese. Who else could it be? There was a profile about her last week in the New York Times. Yes, it’s everyone’s favorite Contessa–the Barefoot Contessa, Ina Garten–and…
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A Fishy Feast
Alex and Raife are friends from college who came to stay with me last week. On the phone, the day before they came, Alex said, “Adam, my sister Lizzie wants to know if she gives you $10, will you cook us dinner?” “No $10 necessary,” I said. “I was going to cook for you anyway!”…
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The Death of Wine Glass #4
Paparazzi were quick on the scene when Craig, who previously blamed my cleaning brush for his tendency to break my wine glasses, clumsily knocked another one over Monday night, bringing his broken wine glass record to 4. This most recent wine glass disaster came after a generous wine glass donation from site reader and dear…
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I invented a recipe!
…with the help of All About Braising’s Molly Stevens. Read all about it here, then go and make it. Ok, you don’t have to make it but if you do make it make sure to give me credit or I’ll sue yo’ ass! It’s my recipe, after all.
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![MoMA Mia! A Return To The Bar Room at the Modern [but first, we discuss Iranian cinema]](https://amateurgourmet.com/wp-content/uploads/2007/03/themodern.webp)
MoMA Mia! A Return To The Bar Room at the Modern [but first, we discuss Iranian cinema]
For my birthday, Craig pretended to get me a membership to MoMA (The Museum of Modern Art). We showed up the other night to see Iranian filmmaker Abbas Kiarostami’s documentary “Homework,” and when Craig opened the envelope that came from MoMA with our joint membership there was only card in it. With his name. None…
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Shrimp with Garlic & Parsley
Here’s a quick easy dinner: Just get a pound of shrimp and cook them in olive oil (about 1/2 a cup) with minced garlic (a few cloves), thyme and red pepper flakes. Saute for just a few minutes–until the shrimp are pink (err on the side of undercooking)–sprinkle with salt and parsley. Serve with bread…
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Me in Time Out New York
A few weeks ago I was a judge for Time Out New York’s Iron Sommelier Competition. What a fun afternoon of free food and free booze. You can read the article (and see the picture) here. Thanks Time Out New York for trusting me to judge. Hope I did the competition justice.
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Blurbing Balthazar
Someone just sent this my way. Look at the fourth blurb on Balthazar’s press page: c’est moi!
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What Was The Best Thing You Ate This Weekend? (The Sequel)
Once I asked this question and delighted in your many passionate responses. So here it is again! What was the best thing you ate this weekend? I’d love to know what graced your gullet this Friday-Saturday-Sunday.
