Recipes and food adventures with Adam Roberts
Category
Breakfast
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How To Add Flair To Your Banana Bread
My dad has a joke he makes whenever someone his age has a birthday: “Don’t buy any green bananas.” I buy green bananas every week, but I’m only 41. The thing about buying green bananas is that eventually they become yellow bananas, perfect for snacking or slicing on to your yogurt and granola. And then…
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Ricotta Pancakes
When I look back on this period of our lives — and I do sincerely hope that we’ll be looking back on it someday and that quarantine isn’t just a new way of life — there are certain cultural artifacts that’ll remind of me this time: The Leftovers (which we marathoned at the start of…
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Tomato Salad Shakshuka
The greatest sin you can commit at any dinner party, as far as I’m concerned, is to not have enough food. ALWAYS, ALWAYS make too much. There are two reasons for this: 1. No one ever leaves a dinner party saying, “My oh my, there were far too many delicious things to eat!” and 2.…
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Doctoring The Bagel
Writing this post on a hot Tuesday afternoon feels wrong: this is definitely a Sunday morning post. It’s what we did this past Sunday morning and what you should do this upcoming Sunday morning. So file this one away for the weekend, okay? Here’s what we’re talking about: how to turn a bagel that you…
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Taste The Rainbow Chard Frittata
Craig and I have a routine we do on Mondays. He pours a glass of wine and asks, “Want some?” and I say: “I don’t drink on Mondays.” It’s not that funny, but it happens almost every Monday. “I don’t drink on Mondays.” It’s basically my catchphrase. I say it because I do drink wine…
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Whole Date Oatmeal
I’ve been making the same oatmeal almost every day for the past few weeks and the time has come for me to share it with you. There’s a good thing and a bad thing about this oatmeal recipe. The good thing is that it only has three ingredients, unless you also add butter (as the…
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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 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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Leftover Panzanella Cake with a Fried Egg
Resourcefulness is a quality that emerges gradually as you get more comfortable in the kitchen. At first, you might make a panzanella salad–with big chunks of toasted bread, heirloom tomatoes, garlic, a little anchovy, some basil, olive oil, and red wine vinegar–eat most of it and then throw the rest away because panzanella doesn’t really…
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Scrambled Eggs with Sausage, Tomatoes, & Pecorino
My grandfather, who celebrated his birthday this week (Happy Birthday, Grandpa!), reads my blog on his Kindle only he can’t see anything past the jump. (We’ve tried to fix it; can’t figure it out.) So as a birthday treat for him, here’s a whole post in one paragraph. It’s a recipe I came up with…
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