Recipes and food adventures with Adam Roberts
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Abbaye de Citeaux, The Soon-To-Be-Forbidden Cheese
I was wary of getting an iPhone because I didn’t want to be so reachable. With just a plain, ordinary cellphone I get enough calls; with an iPhone I’d also get buzzed every time I got an e-mail. And with all the PR e-mails I get to my Amateur Gourmet e-mail address that’s a lot…
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Calf’s Liver
Working through a favorite restaurant’s menu will sometimes bring you to a dish you never expected to order. Case in point: Al Di La, in Park Slope, is one of our favorite restaurants. We were there this past Thursday night to celebrate the arrival of Craig’s parents and his impending film school graduation. Having been…
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Smoked Salmon Dip
Cooking is a funny process. If I gave you a spoonful of cream cheese and a spoonful of sour cream and told you to put them both in your mouth at the same time you’d gag and say, “Sick, man, get out of my face.” But if I mixed that sour cream and cream cheese…
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A Ceramic Knife
In certain movies, there’s always a bad guy who thwarts a hero or a town from getting what he, she, or they want but, at the end, learns to love that thing for him or herself. For example, I’d like to cite “Footloose” and “Chocolat,” two movies that I’ve seen but totally forgotten. I do…
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Vegas Days 3 & 4: Picasso, The Cook Off & Grand Tasting, “Love,” Daniel Boulud Brasserie, Craftsteak
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If you go to www.endoftheinternet.com you reach a page that tells you “sorry, but you’ve reached the end of the internet.” I bring this up because on Saturday night, at Craftsteak at the MGM Grand, I received a message from my stomach that said: “Sorry, but you’ve reached the end of eating.” It waved a…
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Vegas Days 1 & 2: Spago, “O”, François Payard & Dorie Greenspan
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Here we are in Vegas, in our hotel room at Caesar’s Palace, and I have 30 minutes to tell you everything we’ve done so far before today’s epic schedule, the highlight, of course, being my battle with Dr. Melfi….
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Food Bloggers Have The Best Recipes (Luisa’s Potato Focaccia, Molly’s Chocolate Granola)
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Newspaper recipes don’t excite me. With their perfect margins, their definitive type, their antiseptic language, I very rarely open the Wednesday Food Section of The New York Times, read a recipe, and run home to make it. Perhaps it’s a function of old media vs. new media, in that the old media feels creaky and…
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Tuesday Techniques: French Apple Tart
I would like to begin this week’s “Tuesday Techniques” column–a column which appears regularly on Wednesdays–with a discussion of the word “technique.” I think people are intimidated by the word. It implies a “right-wrong” dynamic, something hammered home by Tom Colicchio on “Top Chef” when he criticizes improper technique. “You don’t know how to cut…
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Chocolate Covered Matzos
Passover is over, but I’d like to belatedly submit my review of the Dark Chocolate Egg Matzos I bought at Citarella a few weeks ago. Here’s my review: I didn’t really like it. Sometimes the combination of dry, crackly, salty bread-like substance (pretzels, for example) with creamy, bitter, unctuous chocolate is a winner, but not…
