Recipes and food adventures with Adam Roberts
Category
Essays
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Are Food Blogs Over?
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[Image from Roboppy’s Flickr via Slashfood.] In this week’s New York Magazine, there’s a story about a 27-year old who spends most of her life and her money eating out at trendy, of-the-moment restaurants. To be honest, I didn’t read the article—that’s the side of the food world I have zero interest in (fad-following)—but one…
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Knowing What To Eat
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It’s funny: the smarter I get about the food, the harder it is to figure out what to eat. Eating didn’t used to be this hard. If I wanted a chicken club sandwich for lunch, I’d eat a chicken club sandwich for lunch. I didn’t worry about whether the bacon came from an industrial pig,…
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How Do You Not Weigh 500 Pounds?
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If there’s one question I get asked all the time, whether in my blog comments or over Twitter, it’s: “How do you not weigh 500 pounds?” It’s usually in response to a post about a very decadent meal or a recipe that involves several sticks of butter (like Craig’s birthday cake). The question implies that…
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Reflections on Eight Years of Food Blogging
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On Saturday, this blog turned eight. If you had a baby on the day that I started my blog that baby is now eight; in other words, your baby is not a baby. And neither is this blog. At the beginning, the blog seemed like a means to an end–a way to get noticed in…
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I Declare War on Frisée!
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No one looks at a coil of barbed wire and thinks, “I would like to eat that.” Yet there are eaters among us who see a plate of frisée and think that very thought. Psychologists have a word for these people: masochists. How else to explain the inexplicable desire to consume razor-like stalks of pale…
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10 Ways To Fix A Mistake in the Kitchen
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[Image via RoboPencil] Everyone makes mistakes in the kitchen. Kim Kardashian got engaged in the kitchen and Justin Bieber fathered a baby in the kitchen. Look: it happens. Some people freak out when a mistake happens: “Oh my God! This is a disaster! I’ll never cook again!” Other people employ a series of tactics to…
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Does Food Writing Matter?
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[Photo credit, Dallas Observer] By this point it’s old news that Sam Sifton, restaurant critic for The New York Times, has stepped down from his job after only two years. It’s a pretty short run for a restaurant critic, and his reasons for stepping down have been explained matter-of-factly: he’s going to become the Times’s…
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Why Cookbooks Are Here To Stay
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There’s a lot of talk these days about the future of cookbooks. On Eater National, yesterday, Paula Forbes made the case that “the end of print is in clear sight” and that the only cookbooks that might survive are the “art object” cookbooks, those “huge, photo-heavy tomes.” Maybe I’m naïve, but I find this hard…
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Too Much Decadence
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A few weeks ago, I ate a burger at a place called the Roebling Tea Room which my friend Rachel Wharton had written about in Edible Brooklyn. She wrote that Roebling was a chef hang-out with the kind of food that chefs like to eat. And sure enough, when the burger arrived, it was a…
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10 Things That You’re Doing Wrong Hosting a Dinner Party
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One of the best things about being a home cook is the opportunity to show off your cooking chops to family, friends and loved ones at a dinner party. Some out there plan dinner parties meticulously; every detail is accounted for, from the crystal that’s to be used for the wine, to the palate cleanser…
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