Recipes and food adventures with Adam Roberts

  • Creamed Mushrooms on Toast

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    Creamed Mushrooms on Toast

    When I’m home alone and making dinner for myself, my standards change dramatically. If Craig’s there (and he usually is), I know he has certain expectations about what constitutes a dinner. That’s fair, because most people do. But alone? My standards go out the window and I just improvise a meal with whatever I have…

  • What’s Good?

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    What’s Good?

    The waitress, who we loved, responded to our request for a pasta suggestion with enthusiasm. “Get the ravioli,” she said. “It’s amazing.” I was with my mom last night at the new A Voce in the Time Warner Center, and our waitress was solicitious, funny and helpful. And when we asked for her advice, she…

  • Locanda Verde

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    Locanda Verde

    My parents and I often get into a quibbling match over the Italian food that they like and the Italian food that I like. The Italian food that they like is the food found at what’s typically called “a red sauce joint” with dishes every American who’s been to EPCOT or an Olive Garden can…

  • The Burger at Lure Fishbar

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    The Burger at Lure Fishbar

    For years, I’ve walked past Lure Fishbar in SoHo. You can’t miss it, really: there are portholes for windows and the restaurant, which is below ground, is styled like a yacht. I can’t say I was dying to eat there, but then word on the street was that their burger was one of the best…

  • My Secret Cookbook Gems

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    My Secret Cookbook Gems

    After yesterday’s cookbook slaughter, I thought I’d steer the blog to sweeter waters and talk about a subject I’ve never addressed on the blog before: my secret cookbook gems. No, I’m not talking about books that I actually cook from. Those would be my favorite cooking cookbooks and you can find those on the lower…

  • Late Night Lemon Mousse

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    Late Night Lemon Mousse

    After a long day on Tuesday of editing a video for Food2.com, I called Craig and told him to order a pizza. When I came home, he was editing a video with his friend Alena. There’s a lot of video editing going on in our lives. And so we all snarfed down that pizza, they…

  • Food52

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    It’s no secret that I’m a big fan of Amanda Hesser’s. I’ve been cooking her recipes–from her vanilla bean loaves to her carrot fennel soup–for as long as I’ve been cooking, really. Which is why I’m so delighted that Amanda and her friend Merrill Stubbs have joined our ranks here on the world wide web.…

  • Back to the Big Apple

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    Big changes are afoot, loyal followers of my blog. For three years now I’ve lived in Park Slope, Brooklyn–steps away from Franny’s (one of my top three favorite restaurants in New York)–and pretty content with my BK lifestyle: brooding with the other writers at Gorilla Coffee, skirting over to Key Foods for catchy 60s ditties…

  • Pasta alla Norma

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    Pasta alla Norma

    Eggplant is a funny vegetable. It’s not a vegetable that inspires passion, the way that asparagus or ramps do in springtime. It’s not a vegetable that anyone would put on a short list of favorite foods. If the farmer’s market held a prom, I’m pretty certain eggplant would be sitting by itself on a bench,…

  • Lentils with Bacon

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    Lentils with Bacon

    I’ve said it before and I’ll say it again: I really like Anne Burrell’s show on Food Network. I Tivo it and watch it each week, and more than other current Food Network show it inspires me to cook. I’ve made her deviled eggs, I’ve made her chicken liver mousse (which didn’t come out too…