Recipes and food adventures with Adam Roberts
-
Mastering The Art of Roast Chicken
|
Here was the deal: my favorite roast chicken recipe is this one from Thomas Keller. (Sidebar: I’m currently in San Francisco and last night I ate at Zuni, and as I was leaving the bathroom who did I lock eyes with? Thomas Keller. Turns out he goes to the bathroom too; food gods are just…
-
Happy Birthday, Grandma
Today’s my grandma Ronnie’s 85th birthday. And though she doesn’t have a computer, my grandfather gets my blog on his Kindle; so hopefully he’ll read this to her tomorrow morning when she wakes up. For most of my life, my grandmother has been a major presence. Legend goes that just as I started speaking, she…
-
Lunch at Petit Trois
Is it possible to go to Paris with your friend Diana, eat yourself silly, then come back from Paris to L.A. only to have a French meal just as good as, if not better than, anything you ate 6,000 miles away? The answer is yes and it happened at Petit Trois where Diana and I…
-
The Best Apple Pie I’ve Ever Made
|
Memorize this fact about apple pie making, and you’ll be set for life: it’s not about the recipe, it’s about your state of mind. That nugget comes from Craig’s dad, the master of apple pie (see here), who’s said to me, in the past: “I think you’re overthinking it.” And in the past I had…
-
Restaurants That Do The Right Thing
That sandwich you see towering above you is called the Stella Hero from Stella Barra Pizza, where Craig and I went for lunch before seeing Gone Girl this past Sunday. The question isn’t “what’s in that thing?”, the question is: “What isn’t in that thing?” It’s got smoked ham, turkey, capicola (cured pork shoulder), tomato,…
-
Richard Kramer’s These Things Happen
The older I get, the more my taste has shifted from the realm of CLEVER to the realm of HEART. In my 20s, I devoured books like Pale Fire and A Confederacy of Dunces; in my 30s, I get more excited when a book moves me to tears than when it makes me chuckle knowingly.…
-
My New Favorite Fall Salad
Sometimes there’s a salad that you like, but don’t love, and then you change a few things about it and suddenly it’s your new favorite salad. That’s what happened with this salad, a familiar combination of apples and fennel and walnuts and golden raisins and arugula. It’s one you can probably find in my archives…
-
Corn Soup As Pure As Gold
There’s a corn soup that you need to know about before the corn goes away and, sadly, the corn’s going away pretty soon. Grab some, OK? The sweet stuff. You’re about to make a corn soup that’s so good even people who hate corn soup–CRAIG’S PARENTS–will declare it wonderful. (I didn’t know Craig’s parents hated…
-
Tasty Sheet Pan Pizza That May Actually Be Focaccia
Some food people are real sticklers for words and what they mean. For example: pizza. I consider the pizza at Pizzeria Mozza (developed by Nancy Silverton) to be some of the best pizza I’ve ever had, but there are detractors out there who call it focaccia because it’s so puffy. I’m pretty sure it’s pizza…
-
The World’s Easiest Chocolate Tart
When we were in Berlin this past July, at a restaurant called Renger-Patzsch, our dinner ended with the perfect punctuation mark of a dessert: a chocolate tart with apricots and vanilla ice cream. It was memorable for its combination of elegance and simplicity; a tart isn’t easy to do, but this one, somehow, seemed effortless.…
