Recipes and food adventures with Adam Roberts
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Anytime Pasta with Scallions, Peas, and Parmesan
Pour one out, if you will, for the imported Italian bowl that you see above: I bought it on eBay a few years ago, it was my pride and joy, and yesterday — after doing the dishes — I was putting ramekins away high up in a cabinet and one of them fell and broke…
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Louisiana Red Beans and Rice
Calling a cookbook “essential” is a bit cliché, but that’s not the case with Toni Tipton-Martin’s Jubilee, this year’s James Beard Award winner for Best American cookbook. We’re in a state of reckoning right now in America, a necessary reckoning that’s had reverberations in the food world (see: Bon Appetit) and has forced many of…
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A Most Excellent BLT
You never know where you’ll learn a life-altering cooking technique. Longtime readers will know that I glean most of my food knowledge from Saturday afternoon PBS cooking shows (hat-tips to Lidia, Bridget & Julia, and Mary Ann Esposito), but today’s post is a result of following pastry chef extraordinaire Nicole Rucker on Instagram. Nicole wears…
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Skillet Chicken Breasts with Corn, Peppers, and Scallions
Here’s the thing: now that I’m making recipes printable, I feel a new responsibility. I used to just write little essays about how I added a pinch of this and a drop of that and I’m realizing now how useless that was: the people want printable recipes! And I get that because when I first…
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Our Trip to Japan
Sometimes I scroll through the older images on my phone to remember what life used to be like before Covid and I suddenly remember that back in January (what feels like a lifetime ago) we took an epic trip to Japan. The trip was both the result of a spontaneous impulse (“What if we go…
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White Bean Soup with Parmesan and Kale
We’ve escaped to Santa Barbara for a week with our friends Ryan and Jonathan, forming a mini quarantine community as Covid cases blow up all over the country. It’s making me think a lot about the idea of a “chosen family,” since my biological family is 3,000 miles away in Florida, at the epicenter of…
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Multicolored Plum Cake with Pistachios
There’s only one plum cake worth making in this world and that’s The New York Times‘s most popular recipe of all time: Marion Burros’ Plum Torte. It’s one of those magical recipes where you think there’s so little going into it, it can’t possibly be that great — you basically make a pancake batter and…
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Darkest Chocolate Sorbet
There’s a certain math when it comes to frozen desserts. The math goes something like this: ice cream > sorbet. The logic for this has everything to do with decadence: ice cream has fat, sorbet traditionally doesn’t. You can blend a watermelon, add a little sugar syrup, and freeze that in an ice cream maker…
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Ricotta Pancakes
When I look back on this period of our lives — and I do sincerely hope that we’ll be looking back on it someday and that quarantine isn’t just a new way of life — there are certain cultural artifacts that’ll remind of me this time: The Leftovers (which we marathoned at the start of…
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Adeena Sussman’s 24-Hour Salted Lemon Spread
Here in quarantine, we can use all of the thrills we can get. You can run through sprinklers, for a start, or cull your coffee mug collection (Lord knows we have too many) but here’s one that you can actually eat: Adeena Sussman’s 24-Hour Salted Lemon Spread. I’m a bit obsessed with Adeena Sussman’s cookbook,…
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