Recipes and food adventures with Adam Roberts
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It’s So Easy To Make Your Own Corn Tortillas
This weekend my brain burst open like a piñata when I discovered, after much hemming and hawing, how easy it is to make your own corn tortillas. At Christmas, Craig’s parents bought me a tortilla press (which I’d put on my list) and I very matter-of-factly shelved it away when I got home, telling myself…
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Breakfast For Company at a Moment’s Notice
We had plans to eat Sunday brunch with Rebecca Lando of Working Class Foodies last week only we were a bit under-the-weather (um, hungover). Instead of canceling, I had an idea: what if I just invite Rebecca over at 11:45? This was at 10:30. So I had an hour and fifteen minutes to cook up…
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Happy Eggs?
Recently I’ve been on a Hulu Plus cooking show kick, binging on Lidia and Martha and the occasional Avec Eric with Eric Ripert. In fact, it was on one of Eric Ripert’s shows, where he cooks with Dan Barber (who’s now on Twitter, by the way), that I learned about pastured eggs. While touring Chef…
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Friday Food Links (4/12/13)
I took that picture last week from my car window while driving through Atwater Village and though Instagram amped up the color just a tiny bit, I’m still really proud of it. All of that pink from the tree and the blue from the house? Maybe I should retire and become a professional Instagrammer of…
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The Best Way To Make Boneless Skinless Chicken Breasts Is Not To Buy Boneless Skinless Chicken Breasts
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This is an important message from your sponsor, me. You know how grocery stores sell boneless, skinless chicken breasts more than they do actual chickens? And how people bring them home and cook them in such a way that they’re dry, flavorless pieces of cardboard? And how this leads people to hate food cooked at…
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Cheese from Georgia
When I was in Birmingham for Food Blog South, I met a nice guy named Mat Willey who works for a company called Sweet Grass Dairy. “We make cheese,” he explained, “in Georgia.” Cheese from Georgia? Even though I lived in Georgia for 7 years (Atlanta, to be exact), I wasn’t particularly excited about eating…
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My Best Grilled Cheese
This post is sponsored by Wisconsin Cheese which is hosting The 2013 Grilled Cheese Academy Recipe Showdown where you can win a $4,000 Gourmet Kitchenware Package. What really got me excited to participate was the opportunity for me to come up with the best grilled cheese I know how to make. And while I’ve made…
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Discovering Amaro
Recently, the L.A. restaurant Sotto invited me in to experience their new cocktail menu. Having been to Sotto before I knew I couldn’t just go there for cocktails, the food is too good. So I made an actual reservation and while the restaurant comped two cocktails (I had the grapefruit-y Modest Mouse with Espolon reposado…
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Hey! What Do You Do With Kohlrabi?
They look like the aliens in Toy Story, the ones that gaze up and worship The Claw; only those aliens are cute and kohlrabi, which I often see at the farmer’s market, is rather beguiling. What is it? What are you supposed to do with it? What does it taste like? Last week, I bought…
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In The Night Kitchen
Right before Maurice Sendak died, he did a series of interviews (most notably with Stephen Colbert) that revealed him to be a lovable, slightly grouchy, artist of the highest caliber. I’d known his work, of course, from Where The Wild Things Are and, perhaps more obscurely, Really Rosie but I’m embarassed to say I knew…
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