Recipes and food adventures with Adam Roberts
Category
Main Dishes
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Kachin Chicken Curry
Confession: if I lead a post with an image that isn’t the finished dish, that’s because the finished dish isn’t very pretty. Which doesn’t mean it isn’t very good. In this case, the dish comes from a book that’s been sitting on my shelf for a long time, a book that my publisher published around…
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Smoky Beef Chili
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What happens when a famous French chef offers up a recipe for chili? Here’s what happens: the birthday girl that you make it for (in this case, Diana) writes you an e-mail the next day that says, “Best chili I’ve ever had, hands down.” Notice I’m not the one saying that. It’s not because I…
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Seared Salmon with Roasted Broccoli
This post is a bit of a cheat because it’s really a combination of two posts that already exist on my blog: How To Cook Perfect Fish At Home and The Best Broccoli of Your Life. The only innovation is that I served these two things together on the same plate and instead of using…
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Mac with Cheddar, Gruyere & Blue Cheese
Funny, I was running on a treadmill when this wonderful gut-bomb of a recipe came into my life. Naturally, I was watching The Barefoot Contessa and she was planning a romantic weekend with Jeffrey, prepping the meal ahead so they could spend the day at Sag Harbor and have a montage of Ina laughing (what…
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Chicken and Hummus Together On A Plate with Pita
When we had guests staying with us last week, and more friends popped over, I found myself making big dinners for everyone and I loved doing it. The idea was to serve up lots of stuff with more stuff on the side (like I did on Taco Night) and the biggest hit of all was…
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Socca (An Italian Beef, Cabbage & Potato Casserole)
What’s the heartiest dish you know how to make? Chances are, this is heartier. Picture it: a pestata (or paste) is made with lots of garlic, sage, rosemary and olive oil. That paste is used to flavor sliced red potatoes and cubed beef shoulder which get layered in a giant casserole with cabbage. Then the…
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How To Cook Perfect Fish At Home
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Very rarely does a chef get a 4-star review while a critic is still at the table, but in my case our resident critic (that would be Craig) exclaimed, on biting into the fish you see above, “This is seriously the best fish I’ve ever had in my life. You could charge $40 for this…
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Chicken Tagine with Preserved Lemons and Olives
British food culture intrigues me. It’s a center-of-the-universe kind of thing; Americans think our food celebrities (everyone from Anne Burrell to Guy Fieri) are universally famous, whereas, across the pond, there exists a whole other universe of equally prominent food figures that most Americans have never heard of. We have Mark Bittman, they have Nigel…
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Mystical, Magical Curry Leaves
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The other day I was in Atwater Village driving past a large Indian grocery store called India Sweets and Spices. I decided to do a very sensible thing: I parked my car and went inside. In the front, there’s an actual restaurant where you get food from a counter and the food looked pretty good.…
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Chicken Gets Frisky When You Give It Whiskey
The other day I Tweeted a recipe and people really dug it. It’s not so much a recipe as it is an idea: “Next time you take a roast chicken out of the pan, pour in a glug of Maker’s Mark and whisk in 3 Tbs butter on high heat. You’re welcome.” The truth was…
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