Recipes and food adventures with Adam Roberts
-
Balsamic Glazed Chicken With Grilled Radicchio & A Farm Wife’s Fresh Pear Tart
The title of this post is deceitful. Roasting a chicken is indeed a simple pleasure, but making a balsamic glazed chicken is slightly more complicated. Not much more complicated–it may still qualify as simple–but this simple guy had an issue. See the beautiful chicken with the crisped skin, browning in the oven? I wish I…
-
Sopranos Saucery: Rigatoni with Sausage & Tomato Sauce
I don’t work for HBO but I wish I did. They produce some of the best television out there–better, in fact, than most of the movies that get released these days. I think “The Sopranos” is the best show in the history of television, and I’ve been watching TV a long time. Not only is…
-
Chicken with 40 Cloves of Garlic and Saveur Magazine’s Apple Cobbler
The day after the Oscars the questions were pretty standard: “What did you think of Jon Stewart?” “Were you disappointed Brokeback didn’t win?” “What did you think of Charlize’s dress?” Sadly, no one asked the one question I wanted to answer: “What did you have for dinner?” The dinner, you see, was the best part…
-
Babe, I’m on Fire: Braised Short Ribs with Horseradish Gremolata and Pumpkin Orzo
Damn, I’m good. Well: either I’m good or I choose very doable, readable recipes. Or I have really good cooking equipment. Or maybe not: maybe I’m just smokin’, I’m so hot. Check it out: I made this. This is not something I got from a restaurant, I got this from me: from my cutting, braising,…
-
Pissaladière: A Play
Niçois Onion Tart Theater Proudly Presents the debut performance of PISSALADIERE (or, “Fear of a Jarred Anchovy”) Starring: Anchovy Billy, The Anchovy Hater Jacques, The Friendly Frenchman PLUS: Special Guests! Please take your seat. The performance will begin after the jump.
-
If Food = Love, This Cake = Hot Sex (Flourless Chocolate Cake for Valentine’s Day)
I’ve been reading a book on food and sex in anticipation of an interview I get to do with the author next week for another website [more on that soon!] and thusly food and sex have been on my mind. Specifically, how the pleasures we enjoy in the bedroom are not so different from the…
-
The Polenta Post
Foodies are often polenta bullies. “You should have polenta in your pantry,” they’ll tell you. “I make polenta all the time,” they’ll brag. “I named my first born child Polenta,” they’ll confess. Foodies really love polenta. And so tonight I adopted a “if you can’t beat them, join them” philosophy and fried up some polenta,…
-
What I Can Tell You About The Taping I Attended of “Iron Chef America” Without Having To Pay The Food Network $1,000,000
|
The Food Network really doesn’t want me to tell you what I witnessed on Monday, January 23rd. Upon arriving at The Food Network studios in The Chelsea Market, they had my companions and I sign a piece of paper that made us swear we wouldn’t reveal any secrets from the episode we were about to…
-
The Amateur Gourmet’s 2nd Anniversary Party
This Saturday was the 2nd year anniversary of this here website and we celebrated in style with readers from around the world–well country–gathered to nosh and kibbitz at The City Bakery. Let the record show that this was my first official meeting with New York readers and it was a ton of fun. I arrived…
-
The Paris Wrap-Up
I haven’t updated much since I got back for two main reasons: (1) I have a nasty cold; and (2) I really liked that the main page was completely filled with my Paris posts and videos for latecomers to graze over. But now that grazing time’s over, I thought I’d do a wrap-up. Mainly this…
