Recipes and food adventures with Adam Roberts
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A Ratatouille Recipe
It’s been more than a month since I made the ratatouille you see in the above photo. I made it for a dinner party where there was lamb (a leg of lamb, actually) and, as many will tell you, ratatouille goes well with lamb. When I wrote my last book, the final chapter “Feast” featured…
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Hot Dog Bun French Toast
On a drowsy Saturday morning, you stumble out of bed and look at what you have in the kitchen. You don’t have much. There are hot dog buns, there’s cream, there are eggs (hopefully untainted by salmonella) and slivered almonds. You scratch your chin, you lift your eyebrow, you hold your monocle closer to your…
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Cheese of the Month Club
Craig, as you may recall, performed the wedding of our friends Mark & Diana; as a thank-you gift, they got him (& me!) the greatest gift he, a lifelong cheese lover, could possibly imagine: a membership to Murray’s Cheese Cheese-of-the-Month Club. Now, thanks to iPhone video technology, you can share the experience of opening up…
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My First Chicago-Style Hot Dog
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When you travel, it’s difficult to have a perfect first bite. You arrive at your destination exhausted, famished and cranky, eager to shove the first thing you see down your throat. Which is why my first bite in Paris was an only-slightly-better-than-average eclair, and my first bite in Barcelona was bull intestine. But last week,…
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A Scotch Tasting
Downstairs from our apartment, we have two friends who have their own apartments. These friends are Rob (who you’ve met before) and Ameer (who you’ve also met). Rob is a cardiologist, Ameer works in advertising. The two of them recently invited Craig and I and several other people to a Scotch tasting at Rob’s apartment…
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The Return of The Nectarine Cake
The question of the hour, when cooking for David Lebovitz, isn’t “what to make for dinner?” It’s: “What to make for dessert?” The man is a dessert guru; the author of legendary books on chocolate and ice cream and dessert in general. What could I make this man that would impress him? My Twitter followers,…
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Heirloom Tomato Salad
Despite this month’s banner, one of my favorite dishes to serve in summer is an heirloom tomato salad. It’s a dish that does the work for you: just buy an array of quirkily beautiful heirloom tomatoes–as many colors and shapes as you can find at the farmer’s market–cut them into slices or wedges and serve…
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Frank Bruni’s “Born Round”
Iconic male food writers like A.J. Liebling and R.W. Apple were large men; they flaunted their girth in ways that their female counterparts (M.F.K. Fisher, Elizabeth David, Ruth Reichl) did not. Their weight helped them cultivate an aura of power and authority; it’s easy to imagine them sitting in a brown leather chair, patting their…
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My First Trip To Kalustyan’s
My Twitter followers were shocked–no, outraged!–when I announced last week that I’d never been to Kalustyan’s, the international foods store on Lexington Ave. in Murray Hill. Food52’s MerrillStubb’s Tweeted: “NO! (Can’t believe it.)” Savour Tweeted: “You haven’t been to Kalustyan’s? May be the #1 thing I miss most about NYC. That and Bemelman’s Bar.” JosePiano…
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Don’t-Miss-The-Meat Vegetarian Chili
I love chili, but ever since reading “The Omnivore’s Dilemma” and watching “Food Inc.” I have a hard time making it with ground beef. Of course, on special occasions, I make Michael Symon’s recipe with slab bacon and pork shoulder, but last Wednesday wasn’t a special occasion. No: it was just a weeknight and as…
