Recipes and food adventures with Adam Roberts
Category
Meat
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A Summery Steak Dinner
Sometimes people ask me if I barbecue and I say “no” and when they ask “why not?” I say: “Because I don’t really like my backyard.” And it’s true: we share one with our neighbors in our fourplex, and they’re all very nice, but it’s not very private and it also kind of looks out…
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Lamb Meatballs on Ottolenghi’s Hummus with Pomegranate Molasses
Laurie Anderson has a song–more of a performance piece–called “Only An Expert Can Deal with a Problem.” It’s a dark, satirical look at the way Americans defer so willingly to experts; whether it’s the talking heads on Fox News, hyper-judgmental celebrities on Fashion Police, or mental health gurus like Dr. Phil. And nowhere is this…
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Quick-Brined Pork Chops with Pan-Fried Cauliflower
For the past few months, I’ve been buying kosher chicken breasts from Trader Joe’s not because I prefer kosher chicken breasts but because Trader Joe’s is underneath my gym and it’s way easier to grab chicken there than to make an extra stop on my way home. The problem with this is that kosher chicken…
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Julia Moskin’s Steak with Sam Sifton’s potatoes
The New York Times is having a tough moment and though some are basking in the scandal, I’d rather take the Ira Glass route and turn the other way. Well not so far that I stop actually reading the Times; it’s still the paper of record, as far as I’m concerned. And though I’ve griped…
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David Lebovitz’s Caramel Pork Ribs and Garlicky Slaw
Many moons ago, a man in Paris wrote me an e-mail and told me about his food blog with a link at the bottom. I clicked it dubiously–we food bloggers get e-mails like this all the time–only when I clicked, the blog it took me to was unusually impressive. More importantly, the man behind it…
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Rib-Eye Steak with Sauce Béarnaise
A few months ago, when I first conceived of Sauce Week, I set out to make a dinner for myself that promised to be so outrageously decadent, I’d have to close my blinds before eating the first forkful. The premise was pretty basic–steak and potatoes–with one key difference. I was going to drench the whole…
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Lamb Burgers and Greek Salad
My cooking life has been a weird one. Most people start out making things like burgers and mac and cheese; me, I started with braises and roasts and only now (almost ten years later) have I started getting comfortable making the stuff that most people make at the beginning of their cooking careers. Burgers are…
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Stuffed Eggplant with Lamb and Pine Nuts
Ottolenghi’s Jerusalem is so popular Julia Moskin of The New York Times did an article about “Jerusalem fever.” Do I have Jerusalem fever? Well, I’ve been cooking from it gradually, making that fattoush a few months ago, and that beet dip I posted about yesterday. The beet dip was for this week’s Clean Plate Club…
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Smoky Beef Chili
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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Mystical, Magical Curry Leaves
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.…
I enjoyed how this Copenhagen guide balances the famous culinary stops with the small details that make a trip memorable.…
I’ve been making this recipe as written for years and it’s my favorite! Sometimes I add chocolate chips for even…
Randm tornado 9000 Elux vape TUSYO 2g vape Lost mary flavours Innokin Gassed up vape 2g The cali company The…
Excellent post! I found it both informative and easy to read. The explanations were clear, and the insights were extremely…
This Copenhagen roundup works because it reads like a real trip rather than a generic restaurant list. The details about…