Recipes and food adventures with Adam Roberts
Category
Recipes
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Darkest Chocolate Sorbet
There’s a certain math when it comes to frozen desserts. The math goes something like this: ice cream > sorbet. The logic for this has everything to do with decadence: ice cream has fat, sorbet traditionally doesn’t. You can blend a watermelon, add a little sugar syrup, and freeze that in an ice cream maker…
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Ricotta Pancakes
When I look back on this period of our lives — and I do sincerely hope that we’ll be looking back on it someday and that quarantine isn’t just a new way of life — there are certain cultural artifacts that’ll remind of me this time: The Leftovers (which we marathoned at the start of…
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Adeena Sussman’s 24-Hour Salted Lemon Spread
Here in quarantine, we can use all of the thrills we can get. You can run through sprinklers, for a start, or cull your coffee mug collection (Lord knows we have too many) but here’s one that you can actually eat: Adeena Sussman’s 24-Hour Salted Lemon Spread. I’m a bit obsessed with Adeena Sussman’s cookbook,…
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Homemade Sourdough
Hello from quarantine, my long-lost blog readers. I know I’ve neglected you for a while — I’ve shifted all of my energies to Instagram and my podcast — but something has happened during this strange time that calls for me to dust off the ol’ food blog and tell you about it. And that something…
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Greek Stuffed Peppers
My podcast is having an effect on me. I had Jenni Konner on my second episode and she talked all about letting people into her kitchen during a dinner party, giving people tasks, sharing responsibilities. That’s the total opposite of what I normally do; normally, I get everything done hours ahead then just warm everything…
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Pasta with Zucchini and Almonds
I’m not the world’s biggest zucchini fan. It’s fine: I like it in bread, I guess I like it in a salad. Maybe on a pizza? But there’s one recipe from my archives that really made zucchini come alive for me. That’s this side dish of Zucchini with Almonds from The Red Cat in New…
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Whole Lemon Strawberry Sorbet
I’m going through a real sorbet / ice cream-making phase right now. If you follow me on Instagram (and how can you not?!), you saw me make a vanilla bean ice cream a few weeks ago, and a Concord grape sorbet more recently. Not only was it fun to dig out my old ice cream…
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Lamb Burgers and Tomato Salad
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One of the reasons that I stopped blogging for as long as I did was that I felt like I was starting to repeat myself. How many times could I tell you about making cavatappi with sun-dried tomatoes? Or how I roast a chicken? Now, on this new-ish iteration of the blog (where my m.o.…
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Fancy Weeknight Chicken and Cauliflower
Yesterday I went food shopping with my friend Diana. We went to Lassen’s and the produce looked fine, not great, so I grabbed two cauliflowers (cauliflower?) even though it’s the height of summer and I should be buying corn and tomatoes. Then we went across the street to the butcher (McCall’s) and despite the vast…
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Tomato Salad Shakshuka
The greatest sin you can commit at any dinner party, as far as I’m concerned, is to not have enough food. ALWAYS, ALWAYS make too much. There are two reasons for this: 1. No one ever leaves a dinner party saying, “My oh my, there were far too many delicious things to eat!” and 2.…
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