Recipes and food adventures with Adam Roberts
Category
Meat
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Steve’s Legendary Prime Rib
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)
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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The Secret To Killer Pork Chops at Home
There’s a psychological phenomenon–and I’m not a psychologist, so cut me some slack here–by which, even though we know what’s good for us, we don’t do the thing that’s good for us. So, for example, let’s say we’re an aspiring journalist and there’s a convention downstairs, in our building, for working journalists who are looking…
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Six-Hour Ribs
Oh blog, you poor, neglected thing, I’ve abandoned you for almost a week! I was in Washington, D.C. cooking with three chefs for my cookbook and before I knew it I was back and it was the weekend. So let’s catch up. How’ve you been? As you know, I’ve been busy–scheduling, cooking, writing, traveling–but before…
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How To Roast a Leg of Lamb
“Pete’s Dragon” is a movie I hadn’t seen since childhood. I remember being terrified of Shelly Winters, covered in all that mud, and bored by the Helen Reddy boyfriend-lost-at-sea subplot. But when my friend Chris Dufault stated recently that “Pete’s Dragon” is one of his favorite movies, I felt a sudden need to see it…
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The Best Chili of Your Life
If Craig had his way, this post wouldn’t have this title. I just asked him, “Would you call the chili I made the other day the best of your life?” And he answered: “I don’t even think of it as chili because there weren’t any beans; just lots of meat and stuff. But it was…
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Sunday Gravy
The thing about Thanksgiving is that people have expectations. They expect some kind of squash soup, they expect turkey, of course, and stuffing and taters (mashed and sweet) and all kinds of pies for dessert. Maybe that’s why I don’t like cooking it: the element of surprise is fairly limited (“Oooh look, he put cranberries…
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Cassoulet in 10 Easy Steps
When Anthony Bourdain cooks with Michael Ruhlman on the Cleveland episode of “No Reservations,” he layers meat and beans together in a giant drum, tops the whole thing off with breadcrumbs and produces a dish most of us aren’t used to seeing on Food TV (and I say that as someone who now works for…
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Flank Steak Story
Of all the food and drink pairings, the greatest, I think, is the pairing of red meat and red wine. Sure, you have your champagne and oysters, your blue cheese and port. But give me a caramelized cut of ribeye and pair it with a spicy Syrah and I’m in heaven–a very red heaven. On…
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Moroccan Lamb Meatballs
Here’s an easy dinner from Patricia Wells’s “Provence Cookbook.” In a food processor, combine 1 pound ground lamb, 1 small onion (peeled and finely minced), 1/2 teaspoon ground cinnamon, 2 teaspoons ground cumin, 2 teaspoons sweet paprika, 1/4 cup mint leaves finely chopped. Season with salt and pepper and roll the mixture into 24 meatballs…
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…
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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…