Recipes and food adventures with Adam Roberts
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Whole Date Oatmeal
I’ve been making the same oatmeal almost every day for the past few weeks and the time has come for me to share it with you. There’s a good thing and a bad thing about this oatmeal recipe. The good thing is that it only has three ingredients, unless you also add butter (as the…
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My Favorite Restaurant in L.A. Right Now Is Botanica
There’s this notion that there’s an objective answer to the question, “Where’s the best place to eat in (insert city name) right now?” Let me be the first to say that I don’t think it’s possible to be objective about such a thing. In fact, I’m planning a trip to Paris right now and listening…
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The Tomato Test
Why is it that there are things in this life that we KNOW are good for us and yet we don’t do them? Even if they’re easy? Even if the minimal amount of work that they require will yield enormous results, ones that’ll absolutely transform our day-to-day experiences for the better? In case you couldn’t…
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Lots of Seafood Cooked in a Big Pot with White Wine, Tomatoes, and Chiles de Arbol (Plus: Tahini Halva Brownies)
Cooking seafood for a crowd has never been my forté. The first time that I did it, over ten years ago!, I futzed around with a River Cafe Cookbook recipe involving potatoes cooked along with mussels, shrimp, and fish in a tomatoey broth. It was not a hit. The next time, about seven years later,…
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Teaching My Friend Jonathan How To Cook
The idea of me teaching someone how to cook a few years ago would’ve been pretty laughable. I am, after all, The Amateur Gourmet, not The Gourmet Who Knows Enough About Cooking To Teach Others How To Do It (try loading that into your browser). But, lately, I have to say, I’ve kind of hit…
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My Roast Chicken Secrets Revealed
A year or two ago, I got rid of my roasting pan. Not because I’m anti-roasting pan, or because I needed the space, but because I realized that my roasting pan had a non-stick surface and that I’d been scratching it up with a metal spatula over the years and that there was a teensy,…
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Grapefruit, Blood Orange, Campari Sorbet
I once wrote a post on here called Ten Things You Should Never Serve At A Dinner Party that was mildly controversial. Craig’s sister Kristin was offended that I included “boneless, skinless chicken breasts,” so on my next visit to Washington State, she cooked up a Chicken Piccata that really put in me in place.…
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Introvert’s Rigatoni with Sausage and Broccolini
People who meet me are often surprised when I describe myself as an introvert. On the surface, I come across as outgoing, exuberant even, but secretly I find human interaction to be very exhausting. Craig, on the other hand, finds human interaction to be incredibly stimulating. Not a surprise, then, that he describes himself as…
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Love Is Like A Frito Pie
I had some very special guests coming over this past Wednesday and so I spent the weekend before that trying to figure out what to make. My first destination was the top shelf of my cookbook collection, where, as you now know, I keep the books I’m most excited to cook from these days. The…
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Everybody Loves Romano Beans
Recently on Twitter, someone named @Bobby Tweeted: “The worst writing online is those quirky 17-paragraph preambles recipe bloggers post before telling you what to put in your fuckin lasagna.” You might think that a Tweet like this (which has over 12,000 likes and 3,000 RTs) might enrage someone like me who spent over a decade…
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…