Recipes and food adventures with Adam Roberts
Category
Recipes
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Chocolate Cherry Poppyseed Cookies
Call me a rebel, but when a recipe calls for dried cranberries? I used dried cherries. “Adam!” you might say. “What are you? Some kind of thorn in the side of society, trying to topple the status quo?” To that I say, “Hey, I’m just your average every day food blogger who happens to like…
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Scorched Sugar Snap Peas with Burrata
At its most basic level, cooking is playing with fire. And as anyone who was ever a kid knows, lighting things on fire can be fun? But dangerous. But fun? Fast forward to the me of today, and now I have no desire to light things on fire, but sometimes I have the desire to…
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Almond Cake
We all have our ride-our-die recipes. These are the recipes we love above all others, the recipes that we’d go to hell and back for, the recipes that we want chiseled into our gravestones. In my particular case, I have two: the cavatappi with sun-dried tomatoes that I talk about all the time, and this…
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Matzo Brei with Lox, Eggs, and Onions
Here’s the thing about my Jewish childhood: I grew up eating lox, I grew up eating eggs, and I grew up eating onions (lots and lots of onions), but I didn’t grow up eating matzo brei. What can I say? It was a blindspot in my otherwise very Jewish upbringing. And it’s a shame because…
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Red Lentil Soup with Harissa and Lime
Cooking seasonally doesn’t just mean winter, spring, summer, fall. It also means looking out your window and getting inspired. If you live in L.A. and you’ve been looking out the window lately, you may have noticed a little rain falling from the sky. Actually, a lot of rain. God knows, L.A. needs it, and I…
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Lemon Meringue Pie
Cooking clichés are cliché for a reason: they usually contain some wisdom. Take this one: “The simplest things to make are often the hardest.” I had this lesson hammered home to me in Japan, where just a tiny wedge of sweet potato was somehow the most incredible sweet potato of my life. Or in Kyoto…
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Swiss Chard Lasagna with Gruyère and Hazelnuts
When celebrated food writer David Lebovitz is coming to dinner, you have a lot of planning to do. Do you make something fancy? Something casual? Something French? American? After lots of cookbook perusing and soul-searching, I remembered a Yotam Ottolenghi recipe I saw in The Guardian for Swiss Chard lasagna with Gruyère and hazelnuts. And…
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Naturally-Sweetened Granola
When it comes to granola, we’re all living in denial. The word evokes such feelings of healthfulness, it’s actually become an adjective to describe somebody who’s wholesome. “They’re a little too granola,” you might say about that guitar-playing, “aw-shucks” guy in your reading group. But the truth is that granola is PACKED with sugar. I…
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Crispy Parmesan Chicken
When Craig told me our friend Lucci was coming for dinner on Monday night, I said “great!” I figured I could throw something together, it being a Monday and all. But when Monday rolled around I was at a loss. Do I make something complex, like a stew? Do I make a simple and satisfying…
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Salted Chewy Peanut Butter Cookies
When the Oscars rolled around this year, I went through all of my dessert cookbooks looking for the most elegant dessert. And then I remembered: people like to drink wine during the Oscars. And when they’re done with their pizza, and eating dessert, what dessert still goes well with wine? Something salty. Which is why…
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