Recipes and food adventures with Adam Roberts
Category
Recipes
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European-Style Oatmeal Raisin Cookies
Once I was at Murray’s Cheese with David Lebovitz and he stopped to admire the butter from Vermont. I’ll confess, up to that point, I hadn’t given butter that much thought. For years I’d been buying Breakstones–you know, the kind that comes in the red box–and using it pretty universally. But then, after David talked…
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The French 75
When my friends Patty and Lauren came over for dinner last week, they brought the ingredients to make a cocktail. One of those ingredients–a simple syrup–spilled all over Patty’s bag in transit, but let’s not focus on that. Instead, let’s focus on the e-mail exchange that I had with Patty yesterday about the drink that…
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Spaghetti Cacio e Pepe
Here are your tools–black pepper, spaghetti, water, salt, butter and cheese–now make something delicious. Ok? Go. Maybe it’s because these ingredients are so unglamorous that I shied away from spaghetti cacio e pepe for so long. Sure, it’s a classic Italian spaghetti dish, but I’ve always favored the ones with garlic and anchovies (see my…
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Pickle Juice & Chili Salt in Your Beer
Happy St. Patrick’s Day, everyone! As a Jew, I’m not quite sure who St. Patrick is or why he has a day; I’m more familiar with St. Schlomo and his afternoon where you eat chopped liver and call your grandmother, but that’s neither here nor there. What is here and there is that some of…
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Purple Peruvian Potato Hash
A good argument to be made about the farmer’s market is: if you really believe in it, and go there to support farmers and local, sustainable agriculture, you should patronize it all year, including those rough months of winter. That is a good argument but, unfortunately, a rather impractical one. I mean when it’s bitter…
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Pour-Over Coffee
Food journalists notice food trends—“this is the year of the nutmeg martini!” “oatmeal’s out, grits are back in”–and I’m not a food journalist, so I feel like I get a free pass on that front. I just cook, blog and eat (not always in that order) and go about my merry way. But last year,…
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Fusilli with Tomatoes, Bacon & Blue Cheese
There it was, in the pan, ready to eat. A big panful of fusilli, coated in a sauce I’d improvised with bacon, red chile flakes, tomato paste and a can of tomatoes. I’d let the sauce cook down until it was nice and thick and then boiled the fusilli until just al dente, lifting it…
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The Negroni
At the bar of Michael Symons’s Lola in Cleveland, Ohio, I first encountered the Negroni. Michael Ruhlman, who was there to participate in a segment we were shooting for Food Network online, ordered the drink and I asked him about it. “It has Campari,” he told me, “gin and sweet vermouth.” I ordered one too…
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Egg Salad with Sun-Dried Tomatoes & Anchovies
Cooking, sometimes, is like a game. The game changes from dish to dish, but often, for me, the game is: How Can I Make This Better Without Leaving My Apartment? This is a fun game to play, especially when you’re making something as pedestrian as an egg salad sandwich. You boil the eggs, you peel…
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Dorie Greenspan’s Mustard Bottle Vinaigrette
When food icons have food blogs, you need to read them. That’s certainly true of Dorie Greenspan’s blog. Her posts, like Dorie herself, are wise, witty and warm. And they’re full of good advice–like where to get pastries in Paris or how to whip up begger’s linguine–but the advice that’s stuck with the most was…
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