Recipes and food adventures with Adam Roberts

  • Sausages Braised in Cider with Apples and Onions

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    Sausages Braised in Cider with Apples and Onions

    I can’t channel spirits, but I can channel recipes. Yesterday I was making an apple pie for our friends Jenny and Jared who were coming for dinner and I couldn’t quite figure out what to make for an entree. I knew I wanted it to be autumnal. I knew I wanted to use the apples…

  • Apple Bundt Cake

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    Apple Bundt Cake

    A new Dorie Greenspan cookbook is always a cause for celebration. Her latest, Dorie’s Anytime Cakes, is just the kind of book her loyal fans want from her: a cookbook full of expert advice that’s also cozy and comforting . Reading her headnotes is like having your favorite teacher show up at your house with…

  • Pasta e Fagioli

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    Pasta e Fagioli

    The cookbook that I wrote almost fifteen years ago (!), Secrets of the Best Chefs, has a lentil soup in it so good, Smitten Kitchen wrote about it. That soup, which was taught to me by the late Gina DePalma, will live on in perpetuity as one of the great combinations of sausage, lentils, and…

  • Every Silver Lining Has a Cloud

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    Every Silver Lining Has a Cloud

    It started with a tremor.For the past year, I’ve had a tremor that Craig would notice whenever I held up my fork or the remote control or my phone to play Connections. We chalked it up to twitchiness or nerves but then the tremor persisted and became really noticeable. A friend saw my hand shaking…

  • Vegan Dan Dan Noodles

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    Vegan Dan Dan Noodles

    My favorite recipes are the ones where the least amount of effort yields hugest returns. That’s why I love Hetty McKinnon’s work so much: she knows how to make the most out of just a few simple ingredients. And her latest cookbook, Linger, is packed with just the kind of recipes I want to make…

  • French Louie

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    French Louie

    It’s funny how your neighborhood becomes the lens through which you see the New York restaurant scene. When it’s twelve degrees outside and wind is slapping your face like Joan Crawford in “Mommy Dearest,” are you really going to trek to the Upper East Side from Brooklyn to check out a new two-star bistro? Or…

  • French Apple Tart

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    French Apple Tart

    If you told me twenty years ago, when I first started cooking, that one day I would be able to spontaneously whip up a French apple tart, I would have balked. “What am I? A French grandmother?” But that was before I knew how to pinch together a pie dough in a matter of minutes,…

  • Spicy Cauliflower Pasta

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    Spicy Cauliflower Pasta

    Whenever I’m asked “what’s your favorite cookbook?” my instant response is always The Zuni Café Cookbook by Judy Rodgers. What’s funny about that is that as much as I adore this book — it’s a constant presence on my most prominent cookbook shelf — I rarely, if ever, cook from it.

  • Rucola

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    Rucola

    Every neighborhood needs a Rucola. We’re very lucky here in Boerum Hill because our Rucola is Rucola.

  • Maida Heatter’s Key Largo Cookies

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    Maida Heatter’s Key Largo Cookies

    I rewrote and revised the first sentence of my novel Food Person so many times, I know the finished one by heart: “Isabella Pasternak baked treats to bring to work every day; not as a way to endear herself to her co-workers, but as a way to avoid them.”