Recipes and food adventures with Adam Roberts
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Homemade Pizza with Caramelized Onions, Rosemary & Gorgonzola
Sometimes the name of a dish sounds so intimidating your immediate reaction is: “Pish posh! I can’t make that! And why did I just say pish posh?” Such might be the case with the pizza you see above. You hear “pizza” and that doesn’t sound so difficult, but you add “caramelized onions, rosemary and gorgonzola”…
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The FN Dish Goes to Miami (The South Beach Wine & Food Festival)
At the end of the weekend and our trip to The South Beach Wine & Food Festival, my director, Matthew Horovitz, turned to me and said, “You’ve met everyone now. There’s no one left to meet!” Watch the following video–the 2nd official episode of “The FN Dish”–and tell me if you disagree. If that video…
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Merkato 55
At a party recently, I was chatting with Amanda from Eater about how disconnected I feel from the world of New York dining; how I rarely know what’s new, what’s not, what’s worth eating at and what’s worth avoiding. How does the Eater gang stay so informed? And how do the throngs of savvy New…
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A New Camera!
Well what was I supposed to do? I was cameraless and therefore limbless in the world of blogging; what’s a food blogger without a camera? What’s an opera singer without a lung? I did what I had to do: I cashed in on a birthday gift from my parents (thanks mom and dad!) and headed…
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Lost Camera
Missing: my big black Canon S70 with pictures from my birthday dinner at Hearth (a surprise from Craig), pictures of chicken knees at Yakitori Totto where I went with Diana, and the dessert she and I had at P*ng where the bartender practically hissed at us for not ordering drinks. Likely camera location: outside Food…
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The Big Reveal: Introducing The FN Dish
Today’s my birthday–I’m 29 today–and though I’m usually a birthday junkie, exhausting friends and relatives with desperate cries for attention, presents, phone calls, etc–my focus is not on my own birth today. Instead, it’s focused on the birth of something that’s been gestating for the past three months; a project so big, so exciting, it’s…
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Valentine’s Day Dinner at Insieme
Fancy dinners are funny things: you think you have to plan for them, make reservations, get dressed up, when in fact the idea of a “fancy dinner” is just a construct; the truth is, a talented chef with a nice restaurant wants nothing more than for you to pop in at the spur of the…
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Killer Salads
I’ve been making some killer dinner salads lately and I’d like to share with you my technique. I subscribe to the “stuff” philosophy of salad-making which is, essentially, that the best part of a salad is the “stuff,” not the lettuce. So my salads have no lettuce: just lots of stuff mixed together in a…
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Food Negation Theory
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I have a theory. If you make spaghetti cacio e peppe for dinner, inspired by “Lidia’s Italy” on PBS–a dish of what is, essentially, spaghetti, pecorino cheese and pepper–you can undo whatever nutritional damage this does to your physique and/or health by eating a tub of green beans at the same time, as illustrated by…
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Do better ingredients make a difference?
I make Cavatappi with Sun-Dried Tomatoes and Cannellini Beans on a very regular basis. (Click here for the recipe). It’s a great pasta dish because the sun-dried tomatoes make it taste bright and summery and the beans make it hardy (hearty? how do you spell that?) and substantial. Everyone loves it and plus you get…
