Recipes and food adventures with Adam Roberts
Category
Pasta/Risotto
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Pasta alla Puttanesca
I hope you don’t consider it uncouth for me to talk about whores at such an early hour, especially on a Monday, but it’s impossible to write about Pasta Puttanesca without sounding like a cast member of The Sopranos. (If that’s the case, I should pronounce the word: “whoo-ore.”) You see, Pasta alla Puttanesca translates…
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My Favorite Way To Use Homemade Chicken Stock
I can imagine many of you who read the last post about homemade chicken stock were probably thinking, “What’s the point?” You were probably thinking that in far less time and with far fewer dirty dishes, you could just buy a carton of the boxed stuff, squeeze it into your braise or your soup and…
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Rigatoni Bolognese
December marks the transition from the sweet confections of Thanksgiving to the more complex, rewarding foods of winter. Sure, there’s still Hanukkah with its fried latkes and apple sauce (an easy thrill) and Christmas with its sticky, gooey ham (which could fit comfortably on the Thanksgiving table) but, for the most part, when the weather…
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Spaghetti Carbonara For Beginners
I frequently have to remind myself that there was a time when any exotic-sounding, technique-heavy recipe would fill me with terror. Cook the pasta until al dente? How will I know when it’s al dente? Toast the garlic until golden brown? What’s golden brown? How’s that different from brown brown? And by facing my fears…
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Seared Scallops with Citrus Risotto
Visions of food sometimes arrive and you wave them away like an annoying fly. “Why am I craving lobster bisque right now?” you ask yourself while castrating a horse. “Get that craving out of my head!” But what you don’t realize, person who is reading this, is that a craving is a gift, assistance from…
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Zite with Onions, Sausage & Fennel
It’s a big heaping mess, but boy is it good. The recipe comes from “The Silver Spoon Cookbook,” a birthday gift from Matthew my show’s director and a book that’s called Italy’s version of “The Joy of Cooking.” This specific recipe comes from the special back section where Italian chefs offer up their own favorite…
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How To Make Broccoli and Cauliflower Bad For You (and utterly delicious)
This is a recipe from The Zuni Cafe Cookbook, a cookbook I’ve long dismissed as too complex, too fussy, too–well–not me. Flipping through it now, the recipes are long-winded, they go on for pages, and the pictures are too few and far between. And yet this is a cookbook that has something to say–I can’t…
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Otsu
My apartment was a furnace this Memorial Day weekend. We spent Saturday at P.C. Richards buying air conditioners but they can’t be installed until Wednesday. The thought of cooking anything (let alone making french fries!) made my face burn with anxiety. Just looking at the oven made me sweat. We ate pizza and Chinese food…
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Cavatappi with Sun-Dried Tomatoes and Cannellini Beans
Here’s how you know if the new recipe you’ve tried is successful: a few days go by, maybe a week, and suddenly you find yourself craving the thing you cooked the week before. This happens far less often than you think. For example, the other night I made Kung Pao Chicken from scratch and while…
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