Recipes and food adventures with Adam Roberts
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Five Weeknight Dinners That’ll Make Your Week Better
Some of you may know that my husband Craig is a director. Last week he went back to work, directing four episodes of our friend Ryan O’Connell’s Emmy-nominated Netflix show Special. The protocols on set are intense, as they should be during Covid. Craig gets tested almost every morning, he wears an N95 mask all…
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Oatmeal Raisin Cookies That Will Keep You Sane
I don’t know about you, but my head started to crack a bit like an egg last night thirty minutes into the debate. And instead of throwing that egg into a skillet by continuing to watch (“this is your brain on Trump”), I decided to turn off the TV and crack a few eggs for…
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“This Is Not A Waldorf” Salad
You don’t often think about turning on your oven to make a salad, but that’s exactly what I did after flipping through Suzannne Goin’s AOC Cookbook during the build-up to lunch on Saturday. My usual salads are normally quick affairs of tearing up some lettuce, drizzling on some good olive oil (lately it’s Séka Hills),…
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Get Your Freekeh On with Balsamic Mushrooms, Caramelized Onions, and Feta
Sometimes I do Q&As on Instagram and lots of people have been asking me lately how I shop for the week. The answer: I do a Supermarket Sweep every Monday at Cookbook in Echo Park. It’s a SuperMarket Sweep because you get the store to yourself, but you only get ten minutes, so you have…
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Julia Moskin’s Corn Fritters
According to Pulitzer Prize-winning food writer Julia Moskin, “Corn is the One True Vegetable of American summer.” And though I sound like a broken record talking about trying to cook all of the summer things before it stops being summer (an unlikely prospect here in L.A.), I do have to make some time for corn…
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Peach Ice Cream
Romeo asked, “What’s in a name? That which we call a rose, by any other name would smell as sweet.” The same can be said of ice cream flavors. If we didn’t call Cookies & Cream “Cookies & Cream,” would it still taste like Cookies & Cream? Ice cream is an arena where names seem to matter. We…
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Cap Off Your Summer with Caponata
Okay, we have a week left of summer and I’m milking it for everything it’s worth. Right now I have peaches ripening in my fruit bowl and I’m going to make peach ice cream, probably the last ice cream I’ll make for a while. It’s not that summer truly ends here in L.A. — if…
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One Chicken, Three Meals: Braised Chicken Over Polenta, Chicken Cabbage Salad, and Tomato Pasta with Chicken Jus
If I teach you anything, anything at all, during our time together let it be how to turn one meal into three. Case in point: this chicken dinner I made on Wednesday night, which turned into Thursday’s lunch, and then turned into Thursday night’s pasta. How did I get all of that out of one…
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Don’t Ask Me About My Coleslaw
Earlier this summer, in Sun Valley, Idaho, I burned two racks of ribs. I’d made a dry rub with lots of brown sugar and cayenne pepper, sprinkled it all over the ribs, wrapped them in aluminum foil, and placed them in the oven for low-and-slow cooking. This, however, was an unfamiliar oven in an unfamiliar…
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One-Pan Cod and Potatoes with Olive Gremolata
Every family has its own way with potatoes. Growing up, my mom would buy frozen potato latkes, heat them up in the toaster, and serve them with Mott’s apple sauce (you can hear all about it on my mom’s episode of Lunch Therapy). Most families, I’d venture, are mashed potato families. Some do it from…
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…