Recipes and food adventures with Adam Roberts

Category

Appetizers

  • Smoky Eggplant Dip

    Smoky Eggplant Dip

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    The best recipes are both simple and effective. The least amount of steps for the most amount of impact? That’s my idea of a good recipe.This recipe is inspired by a recipe from Paul Kahan’s cookbook, Cooking for Good Times. Paul Kahan is the chef at The Publican in Chicago and I know his name…

  • Hand-Smashed Blue Cheese Dip with Stilton

    Hand-Smashed Blue Cheese Dip with Stilton

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    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…

  • Cashew “Hummus” with Harissa

    Cashew “Hummus” with Harissa

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    Back in my blogging bigshot days, publishers would send me free cookbooks. For me, that was better than having Ed McMahon show up at my door with a giant check. I love cookbooks. I have stacks and stacks of them in my kitchen right now because there’s not enough room left on my shelves. (“Maybe…

  • Julia Moskin’s Corn Fritters

    Julia Moskin’s Corn Fritters

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    According to Pulitzer Prize-winning food writer Julia Moskin, “Corn is the One True Vegetable of American summer.” And though I sound like a broken record talking about trying to cook all of the summer things before it stops being summer (an unlikely prospect here in L.A.), I do have to make some time for corn…

  • The World’s Best Crab Cakes

    The World’s Best Crab Cakes

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    Craig’s dad Steve has opinions about the title of this post. “Well,” he says, “if people like it, great. If they don’t, tell them it’s not my recipe.” I have no qualms about calling these the world’s best crab cakes. Here’s my evidence: 1. The crab is freshly caught Dungeness crab; 2. That crab is…

  • Quick Queso with Chorizo (and Other Tex-Mex Delights)

    Quick Queso with Chorizo (and Other Tex-Mex Delights)

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    Sometimes it’s nice to cook for friends who favor a particular cuisine because it steers you in a new direction. Normally, I default to European/Mediterranean things like pastas and chicken with couscous and preserved lemon and stuff like that. My friends Jim and Todd (you know them!) are Tex-Mex fans and so, when I cooked…

  • Bruschetta with Homemade Ricotta, Roasted Yellow Peppers, and Green Garlic

    Bruschetta with Homemade Ricotta, Roasted Yellow Peppers, and Green Garlic

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    So once you have your homemade ricotta, the next question is: what to do with it? Me, I decided to be ultra-spontaneous. Well mostly spontaneous. On Saturday, I bought a nice loaf of bread, made the ricotta, left it overnight in the refrigerator to drain. Then, on Sunday, with dinner guests coming at 5:30, I…

  • Sweet Potato Latkes and Regular Latkes Too

    Sweet Potato Latkes and Regular Latkes Too

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    A lot of people are making a big deal about the fact that Hanukkah fell this year on Thanksgiving. “It’s the first time in thousands of years that this has happened!” someone said to me and I said back, “But America hasn’t existed for thousands of years?” There was an uncomfortable silence. The point is…

  • Beet Dip

    Beet Dip

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    “Dip” is a funny word because, really, does it make you hungry? It connotes a drop in the road or a dippy person. It’s also kind of retro. “How about some chips and dip,” says a mom on a black-and-white TV show from the past, doesn’t matter which one. Oh: it also connotes chewing tobacco…

  • I’m Gonna Get You Socca!

    I’m Gonna Get You Socca!

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    It’s time to admit that my love affair with chickpeas has gone too far. Not only did I post about making a big pot of chickpeas a week ago, and also a salad of roasted beets, carrots and chickpeas that week, I already have another chickpea dish to blog about coming up–one with tomatoes, basil…