Recipes and food adventures with Adam Roberts
Category
Chicken/Poultry
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Coq au Vin
Dear New York Weather: it’s almost June, and yesterday I was wearing a sweatshirt and I had the heat on. And it’s almost June! I understand you have your peculiarities, that you’re grappling with a diminishing ozone and toxic emissions, but I bought some cute new short sleeve shirts from UniQlo in SoHo (what a…
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How To Roast A Duck
Certain foods are meant to be cooked at home: roast chicken, pot roast, spaghetti and meatballs. Other foods are meant to be eaten out: steak tartare, sushi, a flaming baked Alaska. Sure we can make those latter foods at home, but often times they’re not worth the hassle or the danger (raw steak at home?…
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The River Cottage Roast Chicken
My go-to roast chicken recipe, that one from Chez Panisse (here’s a video I made on how to make it), is such a gut bomb of fat–and fat from just the chicken itself–that any roast chicken recipe that requires the addition of more fat (butter, olive oil) usually provokes my inner Richard Simmons who bursts…
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Make Your Own Chicken Burrito
Running on the treadmill, it’s useful to dangle an image carrot in your brain: something you can run towards, something to look forward to, a reward for all your hard work. And last week, for me, that was definitely a chicken burrito. I was craving one, hardcore. The problem is that where we live in…
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Mustard Chicken with Bacon and Cream
This is not a recipe for the faint of heart. It’s a recipe you can only get away with in cold weather–VERY cold weather–and even then you may hear that spiky haired fitness guru from the 90s, Susan Powter, in your head screaming: “Stop the insanity!” Susan Powter has a point: you’re about to bake…
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Tuesday Techniques: Cooking with Demi-Glace (Hunter Chicken)
Tom Colicchio, that most formidable of judges on “Top Chef,” shocked me the other night when, during an interview on PBS’s series Chef’s Story (with Dorothy Hamilton) he revealed that he hadn’t gone to cooking school, he taught himself everything he knows using Jacques Pepin’s “La Technique” and “La Méthode.” (This is corroborated on his…
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Braised Duck Legs For Idiots
The dish you see above is a dish from a four-star chef and yet it’s among the easiest you will ever prepare. It comes from Jean-George’s “Cooking at Home with a Four-Star Chef” which was co-written by Mark Bittman. As many of you know, Mr. Bittman is The Minimalist and it might seem strange, at…
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How To Roast A Chicken
Of all the dishes in my repertoire, this is the one that gets the biggest wows, the one that Craig requests the most often, the one that never fails to impress: it’s the roast chicken from the Chez Panisse cookbook with a few touches of my own (namely: potatoes and garlic). This video will show…
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Truffle Butter Chicken
I had a dream. No, not that kind of dream. This was a dream about chicken and truffle butter. For the past year, every time I bought a chicken from Key Foods I’d see D’Artagnan truffle butter sitting higher up on the shelf. The price didn’t intimidate me–it was only $7–but its use did: what…
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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…
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