Recipes and food adventures with Adam Roberts
Category
Seafood
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Classic Shrimp and Grits
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On a recent trip to Jackson, Mississippi, I had grits for breakfast at Elvie’s (served with coffee-rubbed pork and red-eye gravy) and fell in love. They were fluffy, they were hearty, they were the perfect base for a saucy topping.
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Roasted Halibut with Burst Cherry Tomatoes and Salsa Verde
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When I’m cooking for a group, fish is probably the last thing I’ll usually make. Unlike chili or a stew or a sheet pan pizza, fish is fussy: overcook it, and you’ve ruined it. Plus fish is expensive: if you’re cooking for six people and you buy six salmon filets, you’re out at least fifty…
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Ottolenghi’s Coriander-Crusted Cod with Winter Couscous
Breaking out the Ottolenghi is serious business, especially on a Tuesday night. But our old friends and new neighbors Rob, Kath, Andrew, and Cara were coming to dinner and even though my original plan was “protein plus vegetable plus dessert,” I couldn’t help myself. I wanted to dazzle with preserved lemons and unidentifiable spices. I…
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Seared Scallops on Sugar Snap Cacio e Pepe
There are certain culinary rules that people memorize like they’re gospel, even though they’re not really rules and those who adhere to them are doing it more out of fear than logic. Case in point: cheese and fish. “In Italy, you never put cheese on fish!” No less an authority than Lidia Bastianich has disproven…
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One-Pan Cod and Potatoes with Olive Gremolata
Every family has its own way with potatoes. Growing up, my mom would buy frozen potato latkes, heat them up in the toaster, and serve them with Mott’s apple sauce (you can hear all about it on my mom’s episode of Lunch Therapy). Most families, I’d venture, are mashed potato families. Some do it from…
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One-Pan Salmon with Sugar Snap Peas and a Cherry Tomato Sauce
When we think about one-pan cooking, we usually think about a dish where all of the components cook together in one pan at the same time. But there’s another kind of one-pan cooking! (Sorry for the exclamation mark, I was excited.) It’s the kind where you cook multiple components in the same pan one after…
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The Miracle of Mustard-Brown-Sugar Salmon
Sometimes you encounter a recipe that’s so simple, it’s not even a recipe, it’s a mere idea… a notion. Such was the case when Sam Sifton linked to this recipe for “Roasted Salmon Glazed with Brown Sugar and Mustard” in The New York TimesCooking newsletter. Listen how easy: are you ready? Preheat your oven to…
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Lots of Seafood Cooked in a Big Pot with White Wine, Tomatoes, and Chiles de Arbol (Plus: Tahini Halva Brownies)
Cooking seafood for a crowd has never been my forté. The first time that I did it, over ten years ago!, I futzed around with a River Cafe Cookbook recipe involving potatoes cooked along with mussels, shrimp, and fish in a tomatoey broth. It was not a hit. The next time, about seven years later,…
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Slow-Roasted Salmon with Cucumber Yogurt and Quick-Preserved Lemons
It’s one thing to ask a friend for a recipe, it’s another thing to pilfer their signature dish. For the past few years, my friend Diana has dazzled dinner guests with her take on Suzanne Goin’s Slow-Roasted Salmon with Cucumber Yogurt; a recipe that you won’t find in any of Goin’s cookbooks but, rather weirdly,…
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Clams with White Wine, Sweet Corn, and Basil
If you were to do a graph–and I’m not a graph person, so you’d have to help me out here–measuring the effort you put into a dinner vs. the pleasure you get from eating it, chances are there’d be a real corollary between the work put it in and the pleasure received (see, for example,…
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