Writing about food since 2004.
-
Win Back Your Loved Ones This Weekend With Chicken Breasts Braised With Hard Cider & Parsnips
You are about to read a record-setting post. This is the shortest amount of time that’s ever passed between a meal consumed and a post written. I just made this for dinner: And everyone loved it so much they said, “You HAVE to post this on your website.” It’s from Molly Stevens’ new book, “All…
-
The Super Bowl Dinner of DEATH
People sometimes say to me: “Adam, you’ve been the Amateur Gourmet for three years. Are you always going to be an amateur?” As I consider the question I think of all my kitchen triumphs–my braised lamb shanks, my perfect roast chicken, my Amanda Hesser almond cake. I could very well answer, “No! One day I…
-
What Did Craig Get For His Birthday? (Answer: Blue Hill)
We were walking south on 5th Avenue and Craig was on the phone with his mom. It was 7:28 and he and his mom were guessing where I was leading him. “I think that might be it,” said Craig, responding to his mother’s guess. I just knew she had guessed Babbo so I said, “Whatever…
-
Sunday Styles
Check out tomorrow’s NYT Sunday Styles section (or, for the impatient, see it here) and read all about me and my fellow New York food bloggers. I think the article has a bit of a negative spin (gossipy and competitive? Maybe a few, but not most) and I think it unfairly characterizes my Alain Ducasse…
-
The Little Chicken That Could, The Little Tart That Couldn’t
Alice Waters, I thought you were crazy. I’ve been roasting chickens for a long time now and when I flipped through my Chez Panisse Cookbook the other night and read your recipe for roasted chicken I couldn’t believe it. No fat! No melted butter brushed on the surface (like The Barefoot Contessa’s) or softened butter…
-
A Very Thoughtful Review of B.L.T. Burger
Of BLT Burger, Peter Meehan writes in the New York Times: “I was left with the impression that no one in the kitchen is paying attention to these sandwiches.” Nick Paumgarten says in The New Yorker: “The patties are five ounces of Black Angus beef at the low end of the salt and fat range,…
