Recipes and food adventures with Adam Roberts

  • Cookies for Dessert

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    Cookies for Dessert

    Here’s how I attack an impending dinner party: (1) I make dessert first; (2) I make/start the entree second; and (3) I make the salad and/or appetizers last so that when the guests arrive, the salad has only just been dressed and/or the appetizers are hot out of the oven. Recently, though, I made a…

  • Three Pulled Pork Sandwiches

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    Three Pulled Pork Sandwiches

    The original title of this post was: “The Best Pulled Pork Sandwich In New York is at The Gramercy Tavern” but I didn’t want to give it all away in the title; so now I just gave it all away in the first sentence. Yes, that picture you see above is the pulled pork sandwich…

  • How To Write A Book About Food

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    It recently occurred to me that I wrote a book. Yes, almost a year ago my book, “The Amateur Gourmet: How To Shop, Chop and Tablehop Like A Pro (Almost)” was released by Bantam/Dell. The book, which will come out in paperback in the fall, has served me very well in its brief life. It…

  • What To Do With Sugar Snap Peas

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    What To Do With Sugar Snap Peas

    A mountain of sugar snap peas greeted visitors to the Union Square Farmer’s Market on Friday. I was there because on Friday night I was hosting a screening of “Showgirls,” a movie that Craig delights in as “sublimely disastrous.” Browsing around the market, I was trying to piece together a meal concept and, aware that…

  • Rockin’ Ricotta

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    Rockin’ Ricotta

    When you’ve been blogging for almost five years and many people read your blog, you start to receive things in the mail. Cookbooks, for example. I get many cookbooks in the mail, also general food books like books about oysters. I have a book about oysters on my shelf that I’ve never read. Sometimes, though,…

  • The Latte Art Throwdown

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    The Latte Art Throwdown

    What a night! Lessons learned from last night’s latte art throwdown at Joe: The Art of Coffee, a fundraiser for Red Cross disaster relief in Myanmar and China: (1) Baristas love a good throwdown; (2) Baristas take a throwdown seriously–many of their hands were shaking as they poured! (3) When MC-ing such an event, it…

  • My Dinner at The James Beard House

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    My Dinner at The James Beard House

    Two weeks ago, I was invited to dinner at the James Beard House. My date was The Wednesday Chef, Luisa Weiss, and the meal was a Chilean feast prepared by Chilean chef Pilar Rodriguez.

  • Warm Weather Food (A deeply focused, highly intelligent, penetrating essay and not a review of “Sex & The City: The Movie”)

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    Warm Weather Food (A deeply focused, highly intelligent, penetrating essay and not a review of “Sex & The City: The Movie”)

    This is a post about warm weather food only I just got back from “Sex and the City: The Movie” and I’d rather write a post about that. But I will be good and stick to my subject matter, albeit a thin subject. I mean, really what’s there to say about warm weather food when…

  • Should Chefs Do Reality TV? A Discussion.

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    [I just chatted online with my friend Diana, who works in reality TV, about that very subject. Here it is, unedited (reality-style), for your consumption.] AdamR218: i’m about to do a post about reality tv on my blog Diana: ooh AdamR218: i’m going to tell my readers never do it AdamR218: that you always end…

  • Applewood

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    Applewood

    Here’s some unsolicited advice, reader: if you want to enjoy a nice dinner out, don’t plan it. I think the unhappiest experiences people have eating out are cases where it’s overplanned–the expectations are so high that something’s bound to disappoint. But when you wander out of your apartment, as Craig and I did last week…