Recipes and food adventures with Adam Roberts
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Lemony Greens on Garlicky Beans
Trader Joe’s has always been a mystery to me. People love the place, they start to cheer when one opens up in their neighborhood, but I’ve always been stumped by what to buy there. I’ve done well with trail mix (because it tastes more like candy), and it’s nice to get a decent bottle of…
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Gone to Greenville: Pomegranate, Swamp Rabbit Cafe, Makin’ Moonshine, Fried Green Tomatoes, Henry’s Smokehouse, Brewery 85 and High Cotton
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In case you were driving from Columbia, South Carolina to Greenville last Tuesday, that was me blasting the original Broadway cast recording of RENT and singing along at the top of my lungs. It was really a mismatched pairing of sound and scenery–gospel churches, religious bumper stickers–but that juxtaposition was what made it so delightful.…
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Skipping Across South Carolina: Hominy Grill, Terra, City Roots and Southern Belly BBQ
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Last we spoke, I was living it up in Charleston, pigging out at FIG and Husk and Butcher and Bee. The next morning, I was supposed to leave right away for Columbia but felt the pull of the one place I hadn’t managed to squeeze in over the previous 48 hours: Hominy Grill. And Hominy…
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Chowing Down in Charleston, South Carolina: FIG, The Lowcountry Oyster Festival, Butcher & Bee and Husk
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“Things like that happen in Charleston.” That’s what a woman working at a kitchen store said to me after something extraordinary happened to me right in front of her. It was one of two extraordinary events that I’m going to tell you about in this post all about my time here in one of America’s…
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Our Skeleton Twins Sundance Adventure
When I first laid eyes on Craig, it was in the spring of 2006 at Joe on Waverly and he was with a guy slightly shorter than him working on a screenplay. I didn’t know they were working on a screenplay; mostly, I wondered if they were a couple or just friends. When Craig went…
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Cold-Killing Chicken Soup with Ginger, Chili Paste and Soy Sauce
The first time that I made a really good chicken soup (documented here), it felt like I’d translated an ancient Jewish text–the Dead Soup Scrolls–and that the resulting soup was irrefutable, everlasting, not-to-be-tampered with. Then, over time, I began to realize that the recipe, which is really just a formula for a very concentrated chicken…
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Ten Years A Food Blogger
Dear Me of Ten Years Ago, Let’s see if I can remember the moment. You’re in your room of the apartment you share in Atlanta, Georgia with your friend Lauren, avoiding the stack of law school homework on your desk, and trying out potential blog names on Typepad. A week earlier, you posted a question…
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East Coast vs. West Coast Porchetta
On a cold December day in New York, I took the 6 train down from the Upper East Side to the Astor Place stop with porchetta on my mind. No, not Sara Jenkins’ glorious Porchetta sandwich served at her sandwich spot so devoted to porchetta it’s called, well, Porchetta. This time I was headed to…
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Scrambled Eggs with Lamb, Onions, and Feta
Sorry for the slow posting this week, folks; we had to take a California Driver’s Test yesterday and, based on everything we’d heard, we had to really study for it (a very smart friend, who shall remain nameless, failed the first time he took it). As we went into the written exam, Craig said: “Whoever…
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Lamb Burgers and Greek Salad
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My cooking life has been a weird one. Most people start out making things like burgers and mac and cheese; me, I started with braises and roasts and only now (almost ten years later) have I started getting comfortable making the stuff that most people make at the beginning of their cooking careers. Burgers are…
