Recipes and food adventures with Adam Roberts
Category
Braises
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Lamb Shoulder For Those Who Love Lamb But Don’t Want To Spend The Money
The meat section at my local Gelson’s is pretty spectacular: if you name a cut of meat, they probably have it. And on Friday night I was craving lamb and, studying the lamb options there, I saw a giant leg of lamb for $70 and a rack of lamb for $40. Those prices would seem…
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Pot Roast
When I think pot roast, I think Americana, I think 50s sitcoms and a beleaguered housewife who intones: “Oh, darn it, I burnt the pot roast!” It’s not a dish that I ate much growing up, eating–as we did–most of our meals out. My first real pot roast memory, actually, comes from Atlanta. I ordered…
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Braised Lamb Neck Provençal
First of all, let’s give credit where credit is due: look at the “c” I put in the word “Provencal” in this post’s title. That “c” has the appropriate squiggle in it; I copied it from the Wikipedia page for Provencal. What does that squiggle denote? I have no idea, but the squiggle is there…
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Molly Stevens’ Braised Monkfish with Cherry Tomatoes & Basil
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“Now is the winter of our Molly Stevens,” I wanted to say at the start of this winter. I wanted to say that because Molly Stevens’ book, All About Braising, is one of my all-time favorite cookbooks. I love this book because the recipes are flawless and, not only that, the results always exceed my…
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The Milk-Braised Pork Test
You know those tests where they determine whether you’re gay or straight and they attach electrodes to your genitals and flash images in front of you to see whether naked men or women arouse you more? Well this post is like one of those tests, only there’s only one image and it’s the image you…
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A Pork Shoulder To Cry On (With Blue Potatoes)
In case you were boohoo-ing over my fish feast debacle from the other day, fear not. I have redeemed myself, ladies and gentlemen. All because of a trip to the farmer’s market with Diana. On Saturday it was nice out so I said, “Let’s go to the farmer’s market.” We hopped on an N train…
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Babe, I’m on Fire: Braised Short Ribs with Horseradish Gremolata and Pumpkin Orzo
Damn, I’m good. Well: either I’m good or I choose very doable, readable recipes. Or I have really good cooking equipment. Or maybe not: maybe I’m just smokin’, I’m so hot. Check it out: I made this. This is not something I got from a restaurant, I got this from me: from my cutting, braising,…
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