Writing about food since 2004.
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Roasted Squash & Fennel Soup
Dealing with expectations is a tricky endeavor for every cook, whether at home or at a four-star restaurant. Granted, the four-star chef has a harder time: diners at a four-star restaurant expect impeccable service, pristine surroundings, and food at the cutting edge of what food can be. At home, things are a little different. You…
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Three Great Pieces of Food Writing
“By the time the intercom buzzes, I am assembling the greatest grilled cheese sandwiches of all time and the fridge is filled with seriously good Champagne, so packed that the bottles that can’t stand up on the top shelf lie on their sides like stockpiled ammo down below. This is not the day I want…
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Spaghetti and Meatballs
There are certain dishes everyone should know how to make; Spaghetti & Meatballs is one of them. It’s funny, though, because even though I’ve been cooking consistently for the past six years, cooking my way through the staples (here’s my favorite chili, my new standard roast chicken, my go-to chocolate chip cookie) I’d never really…
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The Taste Test Update
Hey fans of The Taste Test, the show where I taste three different foods all of the same kind to compare and contrast them, there are a bunch of new episodes up on the site: don’t miss sugar, butter, olive oil, beer, and milk (which has a shocking conclusion.)
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New Dishes
The last time I wrote about dishes on this blog it was in April 2008 when I wrote a post called “Meet The Plates.” Serious Eats was amused and linked to it in a post called “Adam Roberts’s Quirky, Idiosyncratic Plates.” The idea back then, in 2008, was that each of my guests at dinner…
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Not Food
Those of you who loaded up the blog today may have noticed a new section in the navigation bar above: that’s a new blog-within-the-blog called Not Food where I plan to write about everything that’s not food related. So load it up and you’ll see reviews of the book “Nixonland” and the Broadway revival of…
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An Excess of Egg Whites? Make Pavlova
If you make the ice cream in the previous post, you’re going to find yourself with an excess of egg whites: specifically, six egg whites that you should not, by any means, throw away. Resourcefulness is what separates good home cooks from great ones; and there, with that bowl of egg whites, you can make…
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Butterscotch Pecan Ice Cream
Good people, I have returned to the land of the living. As I stated in today’s newsletter (my first since August (subscribe here)), half of my cookbook was due this past Friday and I turned it in with a great sense of accomplishment and relief. Now I have some time to breath while my editor…
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Deadline Week
Hey folks, I owe half my cookbook to the publisher on Friday so, as you can imagine, I probably shouldn’t be doing too much blogging this week. Wish me luck as I finish those final pages and I’ll see you back here on Monday!
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How To Make A Caesar Salad
I make Caesar salads all the time and whenever I do, I forget to take pictures. Maybe it’s because it’s such a loosey-goosey process–how much garlic, how much anchovy, how much Parmesan & lemon is all a matter of taste–but, still, my Caesar salad is very good (as evidenced by this post). So, instead of…
