Recipes and food adventures with Adam Roberts
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Cara Cara, Blood Orange, and Kumquat Marmalade
Ever since I saw Paddington 2 (a seriously great movie), I’ve wanted to make orange marmalade. The problem was that every recipe that I read involved letting the fruit soak overnight. Overnight! Does Paddington let the fruit sit overnight in the movie when he has to feed all those prisoners? Methinks not. Consequently, I spent…
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Grilled Ribeyes with Chimichurri
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Anyone who knows me in real life knows that I get bees in my bonnet; spontaneous obsessions that I can’t shake off, no matter how hard I try. Lately, it’s been gardening (you should see my rhododendrons) and, in the same spirit of wanting to be outside more, grilling. Only: I know nothing about grilling.…
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Migas with Chorizo
I love that thing where all cultures have a different version of the same dish. Like meatballs: kofta in the middle east, Polpette in Italy, Swedish meatballs at IKEA. And though I can’t cite as many examples when it comes to migas, that genius combination of tortilla chips and eggs, it immediately brings to mind…
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Calabrian Walnut Cake
As many of you know, I’m an almond cake guy. So much so, if were I given the opportunity to take three recipes into my next life, one of them would absolutely be the almond cake from Cooking for Mr. Latte. You’ll find it funny, then, that when I finally set out to make a…
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Lamb Shanks Rogan Josh with Ajwain Pancakes
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Sometimes you need a weekend cooking project. When you’ve already beaten Legend of Zelda: Tears of the Kingdom (#humblebrag), you’ve marathoned all of The Gilded Age, and you finally finished reading The Bee Sting, you want to busy yourself in the kitchen. Well here’s a project for you: Lamb Shanks Rogan Josh from Daniel Boulud’s…
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Lentils with Pancetta, Anchovies, Sun-Dried Tomatoes, and Kale
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When I wrote my cookbook Secrets of the Best Chefs over a decade ago, I stood in the kitchen of Beast, Chef Naomi Pomeroy’s then-flagship restaurant in Portland, trying to keep up as she made a giant batch of lentils. Every time I looked away, it seemed like she was adding a new ingredient: was…
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Banana Upside-Down Cake
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Most cakes tell you what they’re going to look like before you put them in the oven. If you make a flourless chocolate cake, it’s going to be the same color going in as it is coming out. Same for an almond cake, a coconut cake (pre-icing), a hummingbird cake, etc. Upside-down cakes are different.…
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Hand-Smashed Blue Cheese Dip with Stilton
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Some day I’ll write a book about dinner parties, assuming books still exist and AI hasn’t cast writers into outer space like HAL in 2001: A Space Odyssey. In that book, I’ll talk about balancing out a meal; how if you have a heavy main course, you’ll want a lighter first course, and a refreshing…
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A Birthday Dinner at Claud
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We all have embarrassing things that we do in our lives where, if there were a documentary crew following us around, we’d ask them to leave the room while we engaged in our secret behavior. Such would be the case had anyone been watching me plan my birthday dinner this week in New York. I…
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Bucatini Carbonara
There are lots of conversations in food media, by people much smarter than myself, about “authenticity” in cooking and what that even means. The trend seems to be that we’re shifting away from the word, which is a relief, since I’m about to share my go-to Carbonara recipe and who knows what a real Italian…
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