Recipes and food adventures with Adam Roberts
Category
Main Dishes
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Oven Roasted Hamburgers
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What if you could make hamburgers for your whole family in a matter of minutes, without dirtying your stove or having to light a grill? That’s the beauty of this game-changing recipe from Molly Stevens and her latest book, “All About Roasting.” I’ve been a huge fan of Molly Stevens ever since I bought her…
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Lisa Fain’s Seven Chile Chili
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There are two chili recipes in Lisa Fain’s incredible and indispensable new “Homesick Texan Cookbook.” The first is, according to Fain, “an all-day affair,” a real-deal Texas chili (that means no beans) that requires careful shopping (seven different chiles–anhcho, pasilla, guajillo, chipotle, chiles de arbol, cayenne, and pequin–are employed) and five hours of simmering on…
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Peppadewed Pork Chops with Cauliflower
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One of the best things that I made before I packed up my New York kitchen and moved to California is the dish you see above. I’m calling it Peppadewed Pork Chops with Cauliflower, but the truth is I didn’t use Peppadews; I used pickled red jalapenos I’d been testing for my cookbook. However, the…
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Yucatan-Style Slow-Roasted Pork Tacos
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When the James Beard award-winning editor of The Washington Post food section writes a cookbook, you know you better buy it. In my case, I blurbed it–(look for me on the back cover!)–because the book in question, Joe Yonan’s “Serve Yourself,” is truly excellent. It’s not one of those cookbooks full of familiar recipes that…
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Spicy Spatchcocked Chicken with Cous Cous Salad & Salsa Verde
Remember yesterday when I posted about making salsa verde with a mortar and pestle? And remember this morning how I linked to a Huffington Post piece I wrote about roasting a chicken? Now it all comes together in this post, a post that begins with a confession: last week, I made a meal on Monday…
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Salmon and Sorrel Troisgros
Once upon a time, I bought Richard Olney’s “Simple French Food,” a classic text that’s required reading for many an aspiring chef. I remember reading it casually (I even cooked from it once: Squid & Leeks in Red Wine) and I remember making a mental note that if I ever found sorrel at the farmer’s…
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Grace Young’s Vinegar-Glazed Chicken
It’s been tricky to keep the contents of my cookbook a secret. For example, certain chefs have led me to purchase certain cooking equipment and/or ingredients that have transformed the way I cook at home. Do I share those revelations here or do I wait for you to experience them in Spring 2012, when the…
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Steve’s Legendary Prime Rib
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Christmas Dinner isn’t something I ever ate growing up, being a Jew and all. For the past few years, though, I’ve been visiting Craig’s family in Bellingham, Washington and Craig’s dad, Steve–a really excellent cook (see his apple pie)–has made some kind of roast to serve on the big night. And this year the prime…
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Don’t Risk It, Make a Brisket (A Recipe)
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No matter what holiday you celebrate this holiday season, there’s going to be a dinner and since you’re reading a food blog right now, there’s a good chance people are going to expect YOU to make it. Your options will be fairly limited–people have certain expectations when it comes to holiday dinners–and in the canon…
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One Chicken, Two Dinners (Roast Chicken with Parsnips & Potatoes / A Chicken Burrito) + Stock
When I was writing my first book, I had a chapter called “Stretch a Chicken” in which I was going to try to stretch one chicken over as many meals as I could. That chapter never materialized but last week I found myself stretching a chicken without really thinking about it. I made two dinners…
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