Recipes and food adventures with Adam Roberts
Category
Desserts
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Darkest Chocolate Sorbet
There’s a certain math when it comes to frozen desserts. The math goes something like this: ice cream > sorbet. The logic for this has everything to do with decadence: ice cream has fat, sorbet traditionally doesn’t. You can blend a watermelon, add a little sugar syrup, and freeze that in an ice cream maker…
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Whole Lemon Strawberry Sorbet
I’m going through a real sorbet / ice cream-making phase right now. If you follow me on Instagram (and how can you not?!), you saw me make a vanilla bean ice cream a few weeks ago, and a Concord grape sorbet more recently. Not only was it fun to dig out my old ice cream…
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Grapefruit, Blood Orange, Campari Sorbet
I once wrote a post on here called Ten Things You Should Never Serve At A Dinner Party that was mildly controversial. Craig’s sister Kristin was offended that I included “boneless, skinless chicken breasts,” so on my next visit to Washington State, she cooked up a Chicken Piccata that really put in me in place.…
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Tahini Chocolate Chip Cookies
I know I’m late to the party with this one (the party being the “put tahini into your desserts” party) but I’ve also not been blogging for two years, so cut me some slack! The truth is, during my blogging hiatus, I was much more likely to make recipes that I’d already made before than…
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Raspberry Ricotta Cake
You’ve heard of one-pot meals, but have you heard of one-cake desserts? That’s not a thing, but it should be. Here’s the idea: instead of an elaborate cake that you have to frost or decorate or slice in half, a one-cake dessert is one where a batter goes into a cake pan, the pan goes…
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New Year’s Pavlova
On New Year’s Eve, I cooked for some friends and realized that dessert needed to be on the lighter end of things, because who wants to go out to New Year’s parties feeling all weighed down with chocolate and butter, etc. etc.? That’s how I came up with Pavlova, something that I’d only really made…
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The Best Apple Pie I’ve Ever Made
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Memorize this fact about apple pie making, and you’ll be set for life: it’s not about the recipe, it’s about your state of mind. That nugget comes from Craig’s dad, the master of apple pie (see here), who’s said to me, in the past: “I think you’re overthinking it.” And in the past I had…
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The World’s Easiest Chocolate Tart
When we were in Berlin this past July, at a restaurant called Renger-Patzsch, our dinner ended with the perfect punctuation mark of a dessert: a chocolate tart with apricots and vanilla ice cream. It was memorable for its combination of elegance and simplicity; a tart isn’t easy to do, but this one, somehow, seemed effortless.…
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Banana Cupcakes with Peanut Butter Frosting
Finding out someone’s favorite color doesn’t do much for me. “Oh teal? How interesting,” I say as I fall asleep standing up, collapsing into a heap and waiting for someone to kick me awake. But finding out someone’s favorite flavors is a different story. For my friend Michael’s birthday dinner, this past weekend, I texted…
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Vanilla Bean Brown Butter Nectarine Blackberry Crisp
Wow, that’s a mouthful, but you have to admit it sounds good. I got the idea from the New York Times Cooking newsletter; Kim Severson was guest writing it for the day and she mentioned a trick she learned from our mutual friend Bill Addison who learned it from Nancy Silverton (how’s that for a…
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