Recipes and food adventures with Adam Roberts
Category
Chicken/Poultry
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Devil’s Chicken Thighs with Braised Leeks and Dijon Mustard
Take a good long look at that picture. Study it, embrace it. What you are about to see, when you click ahead, are all the steps that went into making this dish–the crusty, golden exterior, the deep resonant sauce below: the braised leeks, the browned chicken, the herbed crumbs. This dish was an undertaking but…
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Balsamic Glazed Chicken With Grilled Radicchio & A Farm Wife’s Fresh Pear Tart
The title of this post is deceitful. Roasting a chicken is indeed a simple pleasure, but making a balsamic glazed chicken is slightly more complicated. Not much more complicated–it may still qualify as simple–but this simple guy had an issue. See the beautiful chicken with the crisped skin, browning in the oven? I wish I…
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Chicken with 40 Cloves of Garlic and Saveur Magazine’s Apple Cobbler
The day after the Oscars the questions were pretty standard: “What did you think of Jon Stewart?” “Were you disappointed Brokeback didn’t win?” “What did you think of Charlize’s dress?” Sadly, no one asked the one question I wanted to answer: “What did you have for dinner?” The dinner, you see, was the best part…
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A Bird of One’s Own: A Pre-Thanksgiving Thanksgiving for One
“You should do something on your site for Thanksgiving,” suggested my mom yesterday in the afternoon. If only she knew the grand plan I’d been hatching over the past couple weeks. I was to invite hordes and hordes of friends over on Sunday to revel in the splendor of my autumnally decorated apartment; to clink…
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