Recipes and food adventures with Adam Roberts
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The Little Chicken That Could, The Little Tart That Couldn’t
Alice Waters, I thought you were crazy. I’ve been roasting chickens for a long time now and when I flipped through my Chez Panisse Cookbook the other night and read your recipe for roasted chicken I couldn’t believe it. No fat! No melted butter brushed on the surface (like The Barefoot Contessa’s) or softened butter…
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A Very Thoughtful Review of B.L.T. Burger
Of BLT Burger, Peter Meehan writes in the New York Times: “I was left with the impression that no one in the kitchen is paying attention to these sandwiches.” Nick Paumgarten says in The New Yorker: “The patties are five ounces of Black Angus beef at the low end of the salt and fat range,…
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Park Slope Picks: Franny’s, Taro Sushi, NoNo Kitchen
“If I ever go looking for my heart’s desire again, I won’t look any further than my own back yard.” – Dorothy, Wizard of Oz Good point, Dorothy! And since I live in Park Slope it’s time to stop trekking into Manhattan for my stomach’s desire and time to start searching right here where I…
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The Salad In Winter
After reading Regina Schrambling’s L.A. Times piece on winter salads last week, I was inspired to make this fennel, green apple and watercress salad from A Voce. There are many wonderful things about this salad, most of all the lemon zest: it makes it so zingy and bright you’ll forget it’s winter (as if the…
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The Thank You Meals: Part Two, Duck Ragu for James (Plus A Wild Walnut Salad)
James, on the other hand, deserved a meal for taking my picture multiple times for my book’s “author photo.” You can see James’s terrific photography on his site, Snapshot Artifact. We went out a few times to get the perfect picture, but nothing was really working. Then James had the idea of taking pictures of…
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The Thank You Meals: Part One, Southern Food for Stella (Cheese Straws, Squash Casserole, Coconut Cream Pie)
One of the perks of being a person who cooks is that, as a person who cooks, you can get people to do things for you in exchange for cooking. So Stella, my dear friend, agreed to cat-sit for me while I was in Seattle if I agreed to cook her a Southern dinner when…
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We Leave Seattle (with meals at Salumi & Dahlia Lounge)
I knew about Salumi before my thousands of readers told me to go there when I went to Seattle. I knew it because of Mario, because of “Heat” and because, well, because I just knew about it. From the moment I started blogging my Seattle trip my readers have pressed me in the comments: “Did…
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We Spend Time in Seattle (Featuring: An Orangette Lunch + The Seattle Meet-Up)
Some cities trigger immediate food flashes in our brains. It’s word association for your stomach. Let’s play. Paris: cheese. London: pudding. Orlando: mouse. From the moment I knew I was going to Seattle, I thought: coffee. Where does Frasier recreate in the middle of every episode? A coffee shop. Where did Starbucks begin? Seattle. Seattle…
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We Arrive in Seattle
On Friday morning, the day we were supposed to go from Bellingham to Seattle, Craig had a family emergency and so he left me in the care of his friend Rena who drove me down and babysat me while he tended to things. Rena was a very good babysitter: we had a deep conversation about…
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We Begin In Bellingham
When Craig moved from Washington to New York to start film school at NYU, he never realized how much he’d miss his home state. He spent his college years at the University of Washington and spent his post-college years working for the Pacific Science Center where he drove the science van and did presentations for…
https://www.amari.com/dhaka/dine
Had a wonderful experience here. The food was delicious, the environment was clean and welcoming, and the service was fantastic.…
The way you described the small details that make a restaurant truly stand out was both insightful and engaging. From…
. The points mentioned are spot on and something every food lover can connect with. It’s refreshing to see dining…
It is really amazing and look Yummy. Must be try at home or at least similar to this can enjoy…