Recipes and food adventures with Adam Roberts
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Perfect Deviled Eggs
Any time I’ve ever made deviled eggs, I’ve basically spooned a gloppy mayo-yolk mixture into floppy egg whites and masked the ugliness with either smoked paprika (see here) or weird garnishes (see my Deviled Eggs Three Ways). The problem was always that filling: never stiff enough to pipe, always wet enough to spoon. This time…
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A Beginner’s Guide To Grilling
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Summer’s almost over which isn’t a big deal here in L.A.–it’s almost always grilling weather here–but for the rest of you, I bet you’re split into two groups: those who are grilling up a storm and those who, like me, don’t have the courage to play with fire. Well, that was me until 24 hours…
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Sweet and Spicy Pickled Peppers
There are many things in this world worth pickling–cucumbers, carrots, pig’s feet (if you happen to have a few lying around)–but my favorite thing to pickle? It’s peppers, just like that tongue-twister about Peter Piper. (How do you pick a peck of pickled peppers, anyway? If they’re pickled, aren’t they in jars? I guess you…
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Baked Ziti
We all need a good baked ziti recipe, don’t we? Well here it is. I was looking for something like this to serve up for Episode #3 of The Clean Plate Club. Pasta being my favorite food, I wanted to serve pasta without having to be in the kitchen the whole time, boiling, straining, stirring,…
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Caketastrophe 2013 (A Disaster with an Edible Ending)
The bar was set very low. I wanted to recreate the Olive Garden chocolate cake that we used to get for our non-birthdays, growing up (non-birthdays because my parents would lie and say it was somebody’s birthday so we’d get a free cake) and would keep in our refrigerator for the week. I’d eat it…
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Stay Sharp
Any time I put a new razor head on my razor and I shave I have a little monologue in my head that goes: “You should do this more often because you don’t cut yourself and it’s so much smoother and, really, it’s worth it.” Now that same monologue is going to kick in when…
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Spicy Chickpeas with Curry Leaves and Kale
Oh kale, you’re everywhere. You’re in my belly right now because I just had you for lunch (a raw salad that was a little too spicy from Little Dom’s Deli). You’re a fad, you’re a trend. You’re chips, you’re juice. You’re unavoidable in L.A. And here I am putting a recipe with kale in it…
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Heavenly Hummus with Homemade Pita Chips
One thing that I like about cooking is that even if think you know a recipe, there’s always a better version lurking around the corner. It’s always possible to make something better. So, for example, homemade hummus: I’ve been making it for a while. Generally, I just strain a can of chickpeas (reserving the liquid),…
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Omelet Issues
I’m at the point now where I really think I could make a good omelet, only I’m held back by a cruel and powerful force: a sticky non-stick skillet. David Lebovitz warned me, ages ago, not to flambé in my new non-stick, that it might ruin the coating, and did I listen? I did not.…
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Avocado Soup
A confession: If I do a dinner recipe on the blog on a Friday? It’s usually my worst one. Not necessarily because it doesn’t taste good, usually it’s because the picture isn’t good. It’s the post I didn’t want to blog on Monday or Tuesday and then Wednesday came around and by Thursday I was…
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