Recipes and food adventures with Adam Roberts
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Shrimp & Mussels
Protein has been the subject of much debate around our dinner table lately. “You know,” said Craig when I served him pasta for the umpeenth time the other night, “if you’re trying to get in shape” (see newsletter) “you should probably serve more protein and less carbs.” It’s a fair point, but here’s the deal:…
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My First Soft-Boiled Egg
Two Sundays ago, after a morning of bird-watching with our ornithologist friend Morgan Tingley, I ate my first soft-boiled egg. We were at Cafe Sabarsky, one of my favorite places in New York, and Morgan recommended the Wiener Frühstück for breakfast: a continental breakfast of orangensaft, ein weiches ei, weißbrot, butter, marmelade & honig von…
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Bananas Foster Bread
As a kid, I was a sucker for platitudes. Especially this one, which I heard at EPCOT: “If you can dream it, you can do it!” Things don’t change that much, I suppose: this weekend I had a dream and I decided that I could do it. The dream was Bananas Foster Bread. I wanted…
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On Taking Pictures of Your Food
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For the past six years, I’ve taken a picture of almost everything I’ve eaten. Yesterday, for example, I took a picture of my lunch. I was at The New French with my friend Diana and I had an interesting salmon salad with escarole and a Muscadet vinaigrette: I took a picture with my cell phone.…
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Greek Salad
It’s true that travel is an important component of any burgeoning chef’s education, but sometimes you go somewhere and the lessons don’t stick. For example, I spent ten days last summer in Spain–most of that time in Barcelona–and though we ate some truly extraordinary food, I can’t really say that it changed the way I…
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How To Roast a Leg of Lamb
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“Pete’s Dragon” is a movie I hadn’t seen since childhood. I remember being terrified of Shelly Winters, covered in all that mud, and bored by the Helen Reddy boyfriend-lost-at-sea subplot. But when my friend Chris Dufault stated recently that “Pete’s Dragon” is one of his favorite movies, I felt a sudden need to see it…
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Patched-Together Rhubarb Pie
Delusional isn’t a word I’d use to describe myself. Sure, I have my flights of fancy and my exaggerated sense of what’s happening at any given moment, but am I so-out-of-touch that I deserve the “D” word? Doubtful! But I was delusional on Saturday when I took a bunch of rhubarb–rhubarb that I’d purchased with…
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Penne with Ramp Pesto, Asparagus & Peas
I’ll admit, I get lazy when it comes to eating seasonally. It’s easier to pop into the grocery store across the street, where lemons, onions and garlic look the same the whole year round, than it is to march all the way up to the Union Square Greenmarket on a windy or rainy spring day.…
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Scavenger Hunt Results 2010
At first the idea of tallying up the points for the 2nd Annual Foodie Photo Scavenger Hunt seemed tedious; but then, once I started doing it this morning, I found myself laughing out loud at some of the pictures and smiling at some of the captions. The best caption was the one at the end…
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Big News: The Next Book!
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A few weeks ago, something extraordinary happened. To understand the extraordinariness of this extraordinary thing, we have to rewind a month or two. I’d been working with an excellent agent, Alison Fargis of The Stonesong Press (who I was introduced to by Matt & Renato of Baked) on a new book proposal. This was a…
