Recipes and food adventures with Adam Roberts
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A Trip To Bologna By Way of Rossoblu in Downtown L.A.
My friend Toby spent a summer in Bologna during college and over the past few weeks (months?) he’s been talking to me about going to this new Italian restaurant in downtown L.A. called Rossoblu that cooks food from the region. “Yes, we should totally go!” I said in that tone that suggests that there’s a…
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You Know You Want To Stir Ricotta Into Your Pasta
You’re going to start calling me a broken record on here. In fact, me saying that “I’m a broken record on here” feels like something I’ve said before. Essentially, I’m going to hit a few of the same themes in this post I’ve been hitting lately: (1) watching cooking shows on PBS; (2) going to…
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Fun with Chiles
This will shock none of you, especially if you know me in real life, but I’m something of a wimp. Roller coasters? Terrifying. Horror movies? As if. (Though I do love Rosemary’s Baby, but mostly for Ruth Gordon). And, in the culinary department, I’ve been avoiding chiles for most of my adult life. Sure, I…
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Berry Blasted Oatmeal
There are two kinds of childhoods to have in America: the one where you’re allowed to have sugar cereal and the one where you’re not. I’m the product of the former sort of childhood and Craig’s the product of the latter. If scientists were to study us to see how my consumption of Lucky Charms,…
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A Bold New Vision For My Cookbook Collection
Since you last knew me, I’ve developed a few food-related obsessions. The first one is plates. I collect vintage plates now on Ebay and Etsy and I have quite a collection (OK, here’s a peek on Instagram). I’m also obsessed with old cookbooks, usually ones that have historic value (The Lutece Cookbook, for example) but…
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Tahini Chocolate Chip Cookies
I know I’m late to the party with this one (the party being the “put tahini into your desserts” party) but I’ve also not been blogging for two years, so cut me some slack! The truth is, during my blogging hiatus, I was much more likely to make recipes that I’d already made before than…
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A Most Excellent Breakfast Taco
One reoccurring theme you’ll discover on Amateur Gourmet 2.0 is that I watch a lot of PBS cooking shows. I learned how to make a daiquiri watching Simply Ming, and then, watching Rick Bayless’s show, I learned how to make a most excellent breakfast taco. If Ned Flanders became human and grew obsessed with Mexico,…
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Saved By A Boston Shaker: A Perfect Lime Leaf Daiquiri
One of the best things about starting this blog again is the help that I get from you, my loyal readers. A commenter with a wonderful name, Adam, chimed in on my last post about cocktail-making (see: “The Time I Made A Lime-Leaf Infused Daiquiri But Couldn’t Open The Cocktail Shaker”) and suggested I try…
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A Week in New York with Meals at Pearl Oyster Bar, Mimi, Flora Bar, Daniel, Bar Bolonat, Union Square Cafe, Cafe Altro Paradiso, Hearth, and King
Craig’s in the middle of editing his new movie ALEX STRANGELOVE for Netflix (can’t wait for you to see it) in New York and though I planned to just stay in L.A. for the duration of the edit, two things did occur to me when he asked me to come out for a week: (1)…
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The Time I Made A Lime Leaf-Infused Lime Daiquiri But Couldn’t Open The Cocktail Shaker
I’m a big fan of Simply Ming on PBS (in fact, I’m just a big fan of cooking shows on PBS in general). But Simply Ming seems to be one of the only platforms on TV where real, heavyweight chefs can come and showcase a dish (Daniel Boulud and Shaun Hergatt were recent guests). And…
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…