Recipes and food adventures with Adam Roberts
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Sundance Here We Come!
That’s a picture of Craig finding out what was just officially announced: his movie The Skeleton Twins (which he co-wrote with our friend Mark Heyman and which stars Kristen Wiig and Bill Hader) is going to premiere in competition at the 2014 Sundance Film Festival! Needless to say, we’re over-the-moon excited about this; it was…
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Scallop Chowder
When Rebecca Charles of New York’s celebrated Pearl Oyster Bar first taught me the recipe for her scallop chowder, I asked if it was possible to substitute milk for the cream. She looked at me like I was crazy. “Why would you want to do that?” she asked. Good question. This recipe (featured in SECRETS…
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When Good Restaurants Go Bad
The first sign was the asparagus. It’s December here in New York and on the breakfast menu at Untitled at the Whitney, a Danny Meyer restaurant which we frequent whenever we’re in the city, there’s an asparagus omelette. “Asparagus in December?” I asked and then Tweeted something about it, prompting a sarcastic response from the…
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Sweet Potato Latkes and Regular Latkes Too
A lot of people are making a big deal about the fact that Hanukkah fell this year on Thanksgiving. “It’s the first time in thousands of years that this has happened!” someone said to me and I said back, “But America hasn’t existed for thousands of years?” There was an uncomfortable silence. The point is…
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Cranberry Sauce 101
Today’s lesson in Thanksgiving prep (are you sick of Thanksgiving yet? Tough!) concerns what is, in my opinion, the best part of the Thanksgiving table. No, I’m not talking about the napkin rings shaped like little turkeys, I’m talking about that glistening bowl of ruby red cranberry sauce. Its combination of tongue-tickling tartness and mouth-warming…
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Chocolate Pumpkin Cheesecake
Now let’s get to the serious business at hand: Thanksgiving dessert. Oh, I know what you’re going to tell me, that this is a pie holiday and that offering up a cake at Thanksgiving is like offering up a latke at Christmas. Well you’re speaking to a latke person at Christmas, so of course I’m…
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Skip The White Meat, Braise The Dark Meat and Your Turkey Will Never Be Dry
Here’s the thing about turkey. If I were making it for my family, this year, I’d go the Gina DePalma route (click that link for her excellent essay on how to keep it simple): a whole roasted bird, some butter, some stuffing, the end. But, as it happens, I’m not cooking for my family this…
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48 Hours in Sydney
After spending a week in Perth, Australia for the Eat Drink Blog conference, I knew I’d be connecting back through Sydney and everyone in my life told me I’d be crazy not to spend some time there. As it happened, I had recently signed up for an American Express Starwood card that came with 25,000…
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I Ate Bugs at Billy Kwong
Let me start by saying that the dish you see above is not an actual dish served at Billy Kwong, the Chinese-Australian restaurant in Sydney where I ate my first meal after the five hour flight from Perth. It’s a dish that the manager hastily assembled at the end of an incredible dinner (one shared…
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How To Shuck An Oyster
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Jerry Fraser of Print Hall in Perth, Australia shucks 5,000 oysters a week. He does it with such finesse, with such ease, he can carry on a meaningful conversation and have a dozen oysters shucked by the time you move on to the next topic. He’s an oyster-shucking master who’s so completely passionate about what…
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