Recipes and food adventures with Adam Roberts
Category
Vegetarian
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Baked Pasta with Kabocha Squash, Radicchio, Walnuts, and Taleggio
If my friends who are cooking Thanksgiving this year have one dilemma it’s the issue of beloved vegetarians. Do you relegate them to side dishes while everyone else eats turkey? Do you make the main event vegetarian so that everyone feels included? Is it even Thanksgiving if there isn’t a dead animal on the table?…
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Vegan Dan Dan Noodles
My favorite recipes are the ones where the least amount of effort yields hugest returns. That’s why I love Hetty McKinnon’s work so much: she knows how to make the most out of just a few simple ingredients. And her latest cookbook, Linger, is packed with just the kind of recipes I want to make…
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Roasted Cauliflower Couscous with Dates, Almonds, and Cherries
When vegetables are starting to turn in the fridge, you have two choices: dump them in the trash and cover them with other garbage so no one else knows of your crime. Or, two, roast them and turn them into dinner.
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Seared Butternut Squash with Crispy Curried Chickpeas
Some married people cheat when their husbands go out for the evening; I eat chickpeas.Craig doesn’t like chickpeas. He’ll eat them if they’re ground into a hummus, but presented in its original form, he’d almost rather eat anything else. I, on the other hand, adore them for their versatility: you can stew them, you can…
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Sweet and Sour Tofu with Corn and Tomatoes
I’m old enough to remember when “tofu” used to be a dirty word; like in an eighties movie where the bad guy in a bandana says about the hero, “He probably eats tofu.”
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Sugar Snap Peas and Asparagus with Hand-Pounded Pesto
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When you spend twelve years in L.A., it’s easy to forget what real spring feels like. I say “real spring” because the spring that you get in L.A. is ersatz spring… nothing really died in the winter, so nothing really comes back. It never got that cold, it never snowed, you never stepped into an…
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Noodles with Mushrooms, Chiles, and Lime
When you cook a recipe with lots of ingredients, you expect a big impact. So it would follow that cooking a recipe with just a few ingredients would be less impactful; that it would be simple in the way mashed potatoes are simple: straightforward, satisfying, but not complex. And then someone sends you a recipe…
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Nancy Silverton’s Epic Eggplant Lasagna
Remember the end of The Goonies, when the Goonies reunite with their parents and they’re rattling off all of the things that happened to them on their adventure? And Data says, “The octopus was very scary,” even though there wasn’t an octopus, though technically there was an octopus, it was just cut from the movie?…
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French Green Lentils with Bacon, Red Wine, and Mushrooms
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Speaking of being shattered, did I tell you that I shattered my favorite Italian pasta bowl a few weeks ago? Well, someone suggested I go on Replacements.com to find its doppelgänger. I looked at the name of the designer, Richard Ginori, and didn’t find my beloved bowl, but I found so many cool ones, including…
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Get Your Freekeh On with Balsamic Mushrooms, Caramelized Onions, and Feta
Sometimes I do Q&As on Instagram and lots of people have been asking me lately how I shop for the week. The answer: I do a Supermarket Sweep every Monday at Cookbook in Echo Park. It’s a SuperMarket Sweep because you get the store to yourself, but you only get ten minutes, so you have…
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