Recipes and food adventures with Adam Roberts

  • Roasted Shrimp & Broccoli

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    Roasted Shrimp & Broccoli

    Remember that broccoli post I posted a few months ago? The Best Broccoli of Your Life? It kind of took the world–or, rather, the web–by storm. To prove it, do a Google search for “best broccoli recipe” and marvel at the #1 result. If Google says it’s the best broccoli recipe, then it has to…

  • Patty Eats Thailand

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    Patty Eats Thailand

    [Note: My friend Patty is awesome. She’s so awesome that I won’t let her go to Thailand without writing a guest post, so here it is! Thanks Patty. Oh, and check out her website: PatriciaJang.com.] After consuming untold amounts of green papaya salad, pad thai, and red curry at our local Thai restaurant haunts, Lauren…

  • Momofuku Ko

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    Momofuku Ko

    If you live in New York and you’re a food blogger who writes about restaurants, it’s inevitable that, at some point, you must visit and write about Momofuku Ko, David Chang’s most celebrated and impossible-to-get-into restaurant. So many food bloggers, in fact, have visited Ko–among them, The Wandering Eater, Food in Mouth, The Girl Who…

  • Flambé Story

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    Flambé Story

    When Craig’s parents stayed with us last year for Craig’s graduation, they were very amused to come home one day to find me in the kitchen candying orange peel for no reason. “Do you just do that?” asked Julee, Craig’s mom. “Decide to make something just for the heck of it?” Pretty much! And that’s…

  • Cold Weather Lunches in N.Y.C. (Setagaya & Pearl)

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    Cold Weather Lunches in N.Y.C. (Setagaya & Pearl)

    There are cold days and then there are really cold days and on those really cold days you probably want to stay at home, under the covers, and never get out of bed. But then you have to get out of bed and, more importantly, you have to eat and if you’re in Manhattan running…

  • My Favorite Way To Use Homemade Chicken Stock

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    My Favorite Way To Use Homemade Chicken Stock

    I can imagine many of you who read the last post about homemade chicken stock were probably thinking, “What’s the point?” You were probably thinking that in far less time and with far fewer dirty dishes, you could just buy a carton of the boxed stuff, squeeze it into your braise or your soup and…

  • Chicken Stock, 1 2 3

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    Chicken Stock, 1 2 3

    It’s cheap and easy to have homemade chicken stock on hand: all you really need is time. And thyme. But mostly time. Sure, it can be expensive–I still can’t get over The Barefoot Contessa’s recipe which calls for not one, not two, but THREE whole chickens that you boil for three hours and discard. That…

  • Easy Homemade Granola

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    Easy Homemade Granola

    Now that I’m a health guru you might suspect that I made granola last week because of my new fitness regimen. But you’d be wrong, very wrong indeed; I made granola last week because of the newest cookbook in my collection, a gorgeous cookbook that I bought for my friend Lisa’s 30th birthday and that…

  • Mustard Chicken with Bacon and Cream

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    Mustard Chicken with Bacon and Cream

    This is not a recipe for the faint of heart. It’s a recipe you can only get away with in cold weather–VERY cold weather–and even then you may hear that spiky haired fitness guru from the 90s, Susan Powter, in your head screaming: “Stop the insanity!” Susan Powter has a point: you’re about to bake…

  • Roasted Parsnips

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    Roasted Parsnips

    Easy. Shockingly easy. Are you ready? In one paragraph, here we go (courtesy of David Tanis and his marvelous book, “A Platter of Figs.”) Buy parsnips (4 to 5 pounds). Heat the oven to 375. Peel the parsnips. Quarter them lengthwise; remove the central core. If they’re large, cut them into 3-inch lengths. Toss with…