Recipes and food adventures with Adam Roberts
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Focaccia with Butternut Squash, Garlic, and Sage
Butternut squash and sage in the spring? Alice Waters would throw a fit! But, hear me out: we went to Sailor last week in Fort Greene and April Bloomfield’s food was so incredible — I’m still dreaming about that green toast… and that chicken… and that stuffed radicchio — that I spent much of Saturday…
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Cara Cara, Blood Orange, and Kumquat Marmalade
Ever since I saw Paddington 2 (a seriously great movie), I’ve wanted to make orange marmalade. The problem was that every recipe that I read involved letting the fruit soak overnight. Overnight! Does Paddington let the fruit sit overnight in the movie when he has to feed all those prisoners? Methinks not. Consequently, I spent…
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Grilled Ribeyes with Chimichurri
Anyone who knows me in real life knows that I get bees in my bonnet; spontaneous obsessions that I can’t shake off, no matter how hard I try. Lately, it’s been gardening (you should see my rhododendrons) and, in the same spirit of wanting to be outside more, grilling. Only: I know nothing about grilling.…
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Migas with Chorizo
I love that thing where all cultures have a different version of the same dish. Like meatballs: kofta in the middle east, Polpette in Italy, Swedish meatballs at IKEA. And though I can’t cite as many examples when it comes to migas, that genius combination of tortilla chips and eggs, it immediately brings to mind…
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Calabrian Walnut Cake
As many of you know, I’m an almond cake guy. So much so, if were I given the opportunity to take three recipes into my next life, one of them would absolutely be the almond cake from Cooking for Mr. Latte. You’ll find it funny, then, that when I finally set out to make a…
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Lamb Shanks Rogan Josh with Ajwain Pancakes
Sometimes you need a weekend cooking project. When you’ve already beaten Legend of Zelda: Tears of the Kingdom (#humblebrag), you’ve marathoned all of The Gilded Age, and you finally finished reading The Bee Sting, you want to busy yourself in the kitchen. Well here’s a project for you: Lamb Shanks Rogan Josh from Daniel Boulud’s…
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Hand-Smashed Blue Cheese Dip with Stilton
Some day I’ll write a book about dinner parties, assuming books still exist and AI hasn’t cast writers into outer space like HAL in 2001: A Space Odyssey. In that book, I’ll talk about balancing out a meal; how if you have a heavy main course, you’ll want a lighter first course, and a refreshing…
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Sassy Strawberry Sorbet
When strawberries are season (like they are now), you have a few options. Option one: eat them raw. Option two: eat them raw dipped in homemade whipped cream. Option three: Strawberry Shortcake. All of these are totally reasonable options — especially option three (which I plan to make this weekend for a friend’s birthday) —…
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Seared Scallops on Sugar Snap Cacio e Pepe
There are certain culinary rules that people memorize like they’re gospel, even though they’re not really rules and those who adhere to them are doing it more out of fear than logic. Case in point: cheese and fish. “In Italy, you never put cheese on fish!” No less an authority than Lidia Bastianich has disproven…
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Chicken and Rapini Stir-Fry
Some people collect matchbooks from restaurants, others dinner napkins. Me? I collect cookbooks from the restaurants I’ve been to. On my shelf, you’ll find a Spanish language version of the El Bulli cookbook we collected on our trip there. There are cookbooks from Prune, St. John, Mozza, Lucques, and so many others, too many to…
https://www.amari.com/dhaka/dine
Had a wonderful experience here. The food was delicious, the environment was clean and welcoming, and the service was fantastic.…
The way you described the small details that make a restaurant truly stand out was both insightful and engaging. From…
. The points mentioned are spot on and something every food lover can connect with. It’s refreshing to see dining…
It is really amazing and look Yummy. Must be try at home or at least similar to this can enjoy…