Recipes and food adventures with Adam Roberts

  • Fun Times with Farro: Cauliflower and Cara Cara Oranges, Smoked Trout and Parmesan

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    Fun Times with Farro: Cauliflower and Cara Cara Oranges, Smoked Trout and Parmesan

    They say you’ve gotta know the rules before you break the rules and I think that’s true of cooking as much as it’s true of art or writing or any other discipline. Before you make deconstructed spaghetti and meatballs with foam and fruit leather and dehydrated beef essence, you should probably learn how to make…

  • Caramelized Cauliflower Frittata

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    Caramelized Cauliflower Frittata

    Adam in the Bible was good at naming things, Adam the food blogger, not so much. I first called this “Caramelized Cauliflower Frittata with Onions, Cheddar and Nutmeg” then thought it was weird to emphasize the nutmeg, even though that gives you a clue as to the flavor profile. Next title was “Caramelized Cauliflower Frittata…

  • The Ultimate Weeknight Chicken and Broccoli Dinner

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    The Ultimate Weeknight Chicken and Broccoli Dinner

    Every so often, a new friend will confess that they’ve been reading my blog and when I ask, “Did you make anything?” the response is often, “Well I work, so I barely have time to get dinner on the table.” I understand where they’re coming from, though I usually end the friendship at that point.…

  • A Birder’s Guide To Everything

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    A Birder’s Guide To Everything

    You all know Rob Meyer as my friend who helped paint my kitchen orange in New York, but did you know that he’s also a movie director? And that the movie that he directed and co-wrote with our Oscar-winning friend Luke Matheny is coming out THIS FRIDAY? It’s called A Birder’s Guide To Everything and…

  • One Hour Chicken Soup

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    One Hour Chicken Soup

    Imagine this. You get a terrible cold, you’re sick as a dog, your boyfriend gets you juice, soup (Pho from down the street), the works. Then you get better, fly to Florida for your parents’ 40th wedding anniversary, and while there, your boyfriend breaks the news: he has your cold. You’re not there to help,…

  • That Time I Made Savory Oatmeal and It Was Kind of Weird But I Ate It Anyway

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    That Time I Made Savory Oatmeal and It Was Kind of Weird But I Ate It Anyway

    When I first heard about savory oatmeal, I felt confused. Onions in oatmeal? Is that even possible? What planet are we on? I grew up eating oatmeal out of little packets, the kind you tear open, pour some water on and stick in the microwave. My preferred flavor was maple brown sugar, but occasionally I’d…

  • Stick A Fork In It (Or: When Food Blogs Stopped Being Food Blogs)

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    Modern food blog convention would dictate that this post should begin with a picture. In fact, it’s a bit of a suicide mission to write a post without one. I went on to Google images (a risky proposition, because you can get sued for using someone else’s image) and then thought against it. The whole…

  • Salad niçoise

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    Salad niçoise

    I almost titled this post Salad Not-çoise because my starting point, with the recipe, was David Lebovitz’s blog post where he beautifully describes a salad–an authentic Niçoise–that is nothing like the one I ended up making. In fact, David might be horrified by the one I made, especially since he quotes Jacques Médecin, the authority…

  • Cutting Board Graduation

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    Cutting Board Graduation

    There comes a time in every home cook’s life when you bid farewell to a favorite cutting board and replace it with something better. My cutting board, for the past five years (or longer), has been a neon green rubber affair, one that I purchased at Williams Sonoma after getting knife lessons at the Union…

  • Lou (A Story of Wine and Sardines)

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    Lou (A Story of Wine and Sardines)

    If you’re lucky in your life, you’ll encounter a person who is so passionate about a particular subject, they become a constant resource, a trusted guide through a murky world you might not otherwise enter. Sometimes this happens socially–you meet a classical music maven at a cocktail party who gently nudges you towards Schubert–other times…