Recipes and food adventures with Adam Roberts
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Overnight Oats in a Mostly-Empty Yogurt Container
There used to a website called “Is It Iced Coffee Weather?” that would tell you whether you should drink hot coffee or iced coffee on a particular day. I’d like to build a similar website for oats. For me, it’s either overnight oat weather or hot oatmeal weather. Right now, in L.A., we’re on the…
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Grilled Cheese with Caramelized Onions, Grainy Mustard, and Gruyère
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Back in the before time, in November of 2018 to be exact, the chef Nancy Silverton hosted a grilled cheese night at Republique here in L.A. Republique — one of the best restaurants in L.A., if not the best (see here) — is the site of Nancy Silverton’s iconic restaurant of yore, Campanile. There, with…
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Got Persimmons? Make Persimmon Bread
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And so it was that I found myself at an AirBnb in Santa Barbara with persimmon trees. The trees were so beautiful — I’m mad at myself for not taking a picture of them (sorry!) — it felt like a crime to actually pull persimmons off of them. But pull persimmons off of them, I…
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Delicata Squash and Mushroom Risotto with Parmesan and Saba
There’s a certain type of cooking that I excel at and it’s called “I just got back from a trip and what do I have in my fridge?” cooking. Usually, when I get back from somewhere, I’m too fatootsed to go food shopping, so I either (a) give in and order take-out from Pine and…
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Lunch at La Super-Rica in Santa Barbara
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We spent last week with some friends (our quarantine pod) in Santa Barbara to ride out the election. And what a week it was! We thought we might be celebrating on Tuesday night as the results rolled in, but, as we all know, Tuesday’s uncertainty led to Wednesday’s uncertainty as the votes were slowly and…
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Stressbake a Banana Cake
You could bite your nails right now, you could doomscroll through social media, or you could do what I’ve been doing: stressbake. Stressbaking isn’t so much a strategy, as it is a state of mind. It’s where your body — your hands, your stomach, your taste buds — jump up into your brain and say:…
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Roasted Honeynut Squash Soup with Apples, Ginger, and Yellow Miso
One of the biggest clichés in food writing is the idea of cooking with love. It’s abstract, vague, overly sentimental. And yet, there’s something about it that makes sense to me, especially when I’m making soup. You can cook with a lot of love when you’re making soup. You can take the time to strain…
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How To Make Really Great Pizza at Home
As a person who’s devoted most of my life to food, I have certain beliefs that I fervently hold on to. One: never grill chicken breasts for a dinner party. That’s depressing. Two: When baking with chocolate, it’s important to eat a quarter cup of the chocolate in its raw state. Quality control. And three:…
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Chocolate Chip Cookies with Toasted Coconut and Pistachios
I own a dangerous book called By The Book. It’s a collection of the By The Book column from the New York Times; a column where artists, musicians, and writers talk about their favorite books and what’s currently on their nightstand. It’s dangerous because any time someone sings the praises of a book, I immediately…
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Sausages Braised in Tomato Sauce Over Polenta
It’s hard for me to think of dinners that aren’t pasta. When I have sausages in the refrigerator, for example, I think of all of the different pastas I can make with them: rigatoni with sausage and broccolini, ziti with sausage, onion, and fennel. I think I took it too seriously when Sophia Loren said:…
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