Recipes and food adventures with Adam Roberts
Category
Recipes
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The Build-A-Better-Bagel Workshop
Our friends Patty and Lauren, who visited us recently from New York, did us the huge service–a mitzvah, as the Jews might say–of bringing along bagels from Murray’s Bagels. We’ve been experiencing something of a bagel blight here on the west coast (remember those Bagel Bombs I made?) and these bagels came as a great…
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PG Tips (A Morning Tea Ritual)
Recently a friend (who shall remain nameless (John K.)) compared me to an “old lady” because I described my new morning routine: I make toast and I make tea. Tea and toast. I’ve described the toast to you, but not the tea. I started with Harney & Sons but as that started to run out,…
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Yesterday’s Beans Are Today’s Bruschetta Topping
This post combines three recent posts into one scrumptious bite: (1) Rancho Gordo beans; (2) My Love Affair with Toast; and (3) My Very Own Herb Garden. Let’s start with the toast: instead of a jam-topped breakfast concoction, this toast moves in a more savory direction. I toasted it just like normal (I couldn’t cut…
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Hushpuppies (A Recipe)
I have a distinct memory of a spring day in New York, back when I lived in Park Slope, at Brooklyn Fish Camp. Craig and I were sitting outside at a picnic table with benches and under that warm blue sky, the first of its kind after a harsh winter, a waitress presented us with…
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What’s Up With These Black Chickpeas?
At Cookbook, the delightful store in Echo Park where I bought my first bag of Rancho Gordo beans, I came upon a bag of black chickpeas. “What’s up with these black chickpeas?” I asked the nice people there. “They’re just like regular chickpeas,” said Robert, one of those nice people. “Except…well…they’re black.” With a sales…
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60 Second Aioli
Infomercials rarely inspire awe, and yet I vividly remember watching a commercial for a handblender–this was back in the 90s, I think–that showed a glass jar filled with eggs and oil; then the hand blender plunged in, the host pressed a button, and magically it became mayonnaise. It was like watching a David Copperfield special…
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The Best Curry of Your Life
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Go ahead and imagine the most flavorful bite of food you can. What makes it so flavorful? Is it the amount of salt? The amount of heat? The amount of fat? The amount of acidity? All of these factors come into play in this recipe for lamb curry from April Bloomfield’s A Girl and Her…
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One Bag of Lentils, Two Dinners
There are two kinds of people who cook at home: the first kind chooses an elaborate recipe, buys all of the ingredients, spends hours cooking it, invites friends to eat it, spends hours cleaning it, and takes the rest of the week off. The other kind has long-range vision, makes a large batch of something…
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Fresh Springtime Pasta with Farmer’s Market Asparagus and Fava Beans
After hauling home fresh asparagus and fava beans from the farmer’s market, I stood on a chair and made a loud declaration: “I will not adulterate these beacons of springtime with a convoluted recipe that obfuscates their natural glory!” Getting down from the chair, I thought about my declaration and realized that to live up…
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Marinated Roasted Cauliflower Salad
Lately I’ve been thinking a lot about sponges. Well: not actual sponges, but sponge-like behavior. Specifically the sponge-like behavior that occurs when you cook something–pasta, beans, vegetables–and then add them to an incredibly flavorful, incredibly potent mixture (a sauce, a dressing) allowing all that flavor to get sucked up inside. This is why it’s always…
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