Recipes and food adventures with Adam Roberts
Category
Breakfast
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Things To Stir Into Your Oatmeal
It’s hard to follow up a post about pushing the genre of food blogging forward without feeling self-conscious. So let’s talk about oatmeal. Do you like oatmeal? I love it. On Sunday mornings, sometimes I’ll make my Sunday Morning Oatmeal where I cook the oatmeal in milk, stir in butter, and top it with nuts,…
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Honey Butter Biscuits
Andrew Carmellini, in his new book American Flavor, shares a biscuit recipe that he calls “the world’s best biscuits.” This is a bold claim, even for a chef as revered as Carmellini, but in his defense, when he started serving biscuits (and fried chicken) at his pre-The Dutch Italian restaurant, Locanda Verde, the critics gushed.…
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Fried Eggs with Roasted Potatoes, Garlic, Rosemary and Pecorino
If I do a post on Friday, it’s usually because I have a weekend breakfast that I want you to make. There was that time I told you how to make eggs, biscuits and bacon; and let’s not forget these banana walnut waffles. This weekend, all you’ll need are a few stray Yukon gold potatoes,…
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Banana Nut Waffles
Greetings from Seattle! I’m at a coffee shop staring at Molly Orangette’s back (this is true: after seeing her yesterday, I randomly ran into her again today). I’m here, though, for a very important reason. I’m here to tell you about these banana nut waffles that will be perfect for a holiday breakfast this weekend.…
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Eggs, Biscuits & Bacon
I make a mean weekend breakfast. The variables often change; sometimes it’s a frittata, sometimes it’s waffles. The only constants are freshly ground coffee and paper towel napkins because who uses cloth napkins at breakfast? Lately, though, my mean weekend breakfast looks a lot like the breakfast you see above: homemade biscuits, crispy bacon and…
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Orange Cranberry Scones
Chef Anita Lo, who you’ll meet on next week’s episode of “Someone’s In The Kitchen With,” made a point to say that her mentors were David and Karen Waltuck, the proprietors of the legendary restaurant Chanterelle. This fact stayed with me after Chef Lo left my apartment and when I found myself, a few hours…
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Breakfast “Burrito” with Two Salsas
You may have noticed that I’ve been posting more and more original recipes here. I like that. It makes me feel like, in the past 7+ years of running this blog, I’ve learned a thing or two. Still; not everything I do is a major success. Sometimes my original conception for a dish doesn’t work…
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Oatmeal with Ginger, Coconut Milk and Lime
It’s easy to innovate when you’re working with a set formula. Oatmeal has a set formula. Bring 1 and 3/4 cups water (or milk) to a boil, add a pinch of salt, add your rolled oats, lower to a simmer, stir and cook until your oatmeal’s absorbed most of the liquid. Then sweeten with a…
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Purple Peruvian Potato Hash
A good argument to be made about the farmer’s market is: if you really believe in it, and go there to support farmers and local, sustainable agriculture, you should patronize it all year, including those rough months of winter. That is a good argument but, unfortunately, a rather impractical one. I mean when it’s bitter…
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Toast Your Oatmeal
It’s such a simple idea, the kind of idea that makes you wonder why you didn’t think of it before. I got the idea from Kim Boyce’s marvelous baking book, “Good To The Grain” (the winner of Food52’s Piglet tournament of cookbooks.) From the title of this post, I think you’ve sussed it out; the…
https://www.amari.com/dhaka/dine
Had a wonderful experience here. The food was delicious, the environment was clean and welcoming, and the service was fantastic.…
The way you described the small details that make a restaurant truly stand out was both insightful and engaging. From…
. The points mentioned are spot on and something every food lover can connect with. It’s refreshing to see dining…
It is really amazing and look Yummy. Must be try at home or at least similar to this can enjoy…