Writing about food since 2004.

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Adam Roberts

  • Nibbles 10.0 (including an inside look at The Taste of New York)

    Nibbles 10.0 (including an inside look at The Taste of New York)

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    I do Nibbles so often these days that I think I should start numbering them. But since I don’t know how many I’ve done, I will arbitrarily assign this a number. And that number is 10. This is Nibbles 10.0. Welcome. And now for Nibbles. 1. Coffee Shop Tip Jar I have a problem and…

  • Thoughts on Tonight’s Episode of Top Chef II

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    We ask the same thing of a TV show that we ask of a restaurant: consistency. I want the burgers at Shake Shack to be just as good every time I eat there; I want Steve Carell to be just as jerky every time I watch “The Office.” Tonight’s episode of Top Chef disrupted what…

  • Food Story Game 1: The Muffin Man

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    And now for an experiment. You ever play that game where someone writes a sentence and someone adds to it and you pass it around until you have a group-written story? That’s what we will attempt here. Except the story will relate to food because this is, after all, a food blog. So this is…

  • Choose Your Own APPLE Adventure

    Choose Your Own APPLE Adventure

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    (1) You go to the farmer’s market and bring back a bag of apples. If you want to eat these apples out of the bag go to (2). If you decide to make an apple pie go to (3). (2) Oh no! You’re choking! No one’s there. You’re dead. (3) You grab your Martha Stewart…

  • Nibbles

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    – Before this weekend I had no idea who Guy Kawasaki was. Then thousands and thousands of hits starting pouring in from his site. He linked to my truffle post and called it “one of the cleverest blog postings I’ve ever seen.” Ends up he is, according to his Wikipedia entry “one of the original…

  • Meg Wins

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    I humbly accept my defeat at the hands of Meg in our Torchon Tournament. Our judge (and co-author of the book that featured the recipe) Michael Ruhlman says that while I produced “a very nice torchon,” Meg’s “appears to be exquisite.” The only thing that gives me comfort is that we both maintained our dignity…

  • Chutzpah, Truffles & Alain Ducasse

    Chutzpah, Truffles & Alain Ducasse

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    It occurs to me at the end of this post that I didn’t, in fact, tell you what a white truffle tastes like. How to describe it? It’s really the smell that gets you–the smell is pungent and earthy and unlike anything else you’ve ever smelled. See, wasn’t that helpful? I also want to mention…

  • Truth

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    Received an e-mail this morning from someone purporting to be a guest at Meg’s greatly exaggerated foie gras dinner. I think it’s important that I share this e-mail with my reading public because I value truth more than winning torchon tournaments. I wish I could say the same of Meg. Here’s the e-mail: “I was…

  • Oh please!

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    So Meg’s foie gras post is up. She says her cuisine reigns supreme: yeah right! Oh so you put a pretty lettuce leaf on your plate and suddenly yours is better? And now she’s bragging that there weren’t any veins, but judging from her reluctance to show her de-veining pictures who knows if we can…

  • Nigel Food

    Nigel Food

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    Here’s some of the food I cooked from Nigel Slater’s “The Kitchen Diaries.” This food was cooked for research purposes only and was immediately disposed of because I am a professional writer and professional writers don’t mix business and pleasure. For our first slide, you will see the $7 pork loin (why was it so…