Recipes and food adventures with Adam Roberts
Category
How To
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How To Store Strawberries
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Strawberry season may be over in most parts of the country, but here in L.A. the strawberries are still bright red and fragrant and sweet as could be. On Monday, last week, I brought home two cartons of strawberries from the farmer’s market that I planned to use for a shortcake the next night. The…
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How To Cook Fish For A Crowd
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Our friend Emily (who also happens to be Craig’s awesome manager; she’s in the apron on the right) had us over for dinner the other night and she pulled off something I would never be brave enough to attempt at a dinner party: she cooked us fish. Fish is so tricky and temperamental, I’m nervous…
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How To Prep A Dinner Party A Day Ahead
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When I first started cooking, I resented the idea of making food ahead for a dinner party. I wanted my food to be fresh! Cooked in the moment! Assembled minutes before the guests arrive! It’s only recently, though, that I’ve started to see the virtue in prepping the food ahead. One: if you’re making a…
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My Mom’s Five Tips For Scoring A Table At An Impossible-To-Get-Into Restaurant
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My mom may not cook, but she’s an absolute authority when it comes to eating out at restaurants. She and my dad eat out almost every night of the week and they do so with a real zest for excitement and experience; they love to patronize busy restaurants, especially ones that are hard to get…
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Bacon For A Crowd
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You have people coming over for breakfast. You want to serve those people bacon. You want the bacon to be hot. You don’t want to fry it because that would require several pans, it would make a mess and it would be hard to manage while entertaining guests. You may think to yourself, “Maybe bacon’s…
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How To Turn Leftover Chicken Into A Tasty Soup
One benefit of making a complicated, classic dish like bouillabaisse, as I did last week, is that the process of making it becomes its own version of cooking school. You follow the steps but as you do so, you learn things. For example: making a fumet (or fish stock) may be labor-intensive but your efforts…
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How To Support Yourself As A Food Blogger
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In 2006, I graduated N.Y.U.’s dramatic writing program and moved to Brooklyn with my friend Diana. At the time, I’d been food blogging for two years and had just sold a book to Bantam/Dell that came with a pretty decent advance. Before I sold the book to Bantam, I had ads on my blog—Google Ads,…
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How To Make Authentic Guacamole
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My first experience with guacamole was the one in The Barefoot Contessa book, a flavorful guacamole that has the requisite avocados, red onion and lemon juice, but departs from the norm with fresh garlic and a few hits of Tabasco. Up until last weekend, if I were sent to the store to shop for guacamole…
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How To Soften Brown Sugar Without a Microwave
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We’ve all been there. It’s 9 o’clock at night, dinner is over, and suddenly you and your loved ones are craving cookies. All eyes turn to you and you stand up–ready to do the dirty deed–and as you march into the kitchen, confident that you can churn out cookies lickety split, you grab a box…
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How To Always Get A Seat at a Crowded Coffee Shop
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Every day I go to a coffee shop to work on my book. And every day I witness the same phenomenon: people poke their heads through the door, look at all the crowded tables, sigh a heavy sigh and leave. I want to yell out: “Don’t leave! You’re giving up too easily!” But since most…
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