Recipes and food adventures with Adam Roberts
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The Best Fried Chicken of Your Life
Give me credit. It’s been a while since I’ve declared something “the best ___ of your life.” There is, of course, the broccoli, which brought all of you to my blog in the first place. Then there’s the chili which, as far as I’m concerned, has never been topped. The brownies remain unrivaled and the…
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Food That Makes You Happy, Food That Makes You Healthy, Food That Makes You Hot
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The original plan was for me to take my shirt off. I know, you’re all drooling on to your keyboards at the thought, but settle down! I needed a goal, something to motivate me to get into shape. This was in February. I rejoined my old L.A. gym, Crunch, which makes absolutely no sense because…
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Sweet Summer Corn with Bacon and Balsamic Onions
Becoming a good cook is a little bit like becoming a good musician: at a certain point, you can glance at a recipe–the way a pianist might glance at a piece of sheet music–and know what it’s going to taste like, just like the pianist knows what it’s going to sound like. That’s a real…
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The Best Way To Cook Farro
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Talking about the best way to cook farro is a bit like talking about the best place to have a colonoscopy; useful information, perhaps, but not anything to get excited about. Hey, I shared your feelings until I had the privilege of cooking with the great American chef Suzanne Goin at the LA Times Book…
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Scrambled Eggs with Sausage, Tomatoes, & Pecorino
My grandfather, who celebrated his birthday this week (Happy Birthday, Grandpa!), reads my blog on his Kindle only he can’t see anything past the jump. (We’ve tried to fix it; can’t figure it out.) So as a birthday treat for him, here’s a whole post in one paragraph. It’s a recipe I came up with…
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Casual Crostata
If you’ve been reading me for a while, you know I tend to make a huge stink about pie dough. How I can’t roll it out, how I don’t have the magic touch (like Craig’s dad), how even after learning all of the rules–keep things cold, move the dough around as you roll it–it rarely…
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Chicken with Plums, Zucchini with Almonds
A few times now I’ve mentioned the technique of searing a chicken breast–skin-on, bone-in–in a skillet with hot olive oil, skin-side down, flipping it over when golden brown, finishing it in the oven, removing it from the pan and making a sauce with the brown bits on the bottom, something to deglaze those brown bits,…
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The Right Way To Eat A Muffin
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This morning I decided to treat myself to a blueberry muffin from the Village Bakery right here in Atwater Village. As I began to eat the muffin, it occurred to me that there’s a right way and a wrong way to eat a muffin. For example, if you were new to America and you’d never…
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Look Who Made My Rainbow Cookie Cake
A month or two ago, I noticed someone named @TheRealJimParsons following me on Instagram. Since the internet is a strange place, I figured, “that can’t really be the real Jim Parsons, three-time Emmy winner, it must be a fake Real Jim Parsons.” But then I noticed that all of the pictures @TheRealJimParsons posted were pictures…
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