Recipes and food adventures with Adam Roberts
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The Best Curry of Your Life
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Go ahead and imagine the most flavorful bite of food you can. What makes it so flavorful? Is it the amount of salt? The amount of heat? The amount of fat? The amount of acidity? All of these factors come into play in this recipe for lamb curry from April Bloomfield’s A Girl and Her…
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The Winners of the 2012 Foodie Photo Scavenger Hunt (Sponsored By The CIA)
Look at how much fun everyone had! I have to confess, when I typed up the Scavenger Hunt list last week, I was worried that (a) maybe no one would compete (this was my first year not centering it around a specific city; so the challenges were broader); and (b) that those who DID compete…
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The 2012 Foodie Photo Scavenger Hunt (Sponsored By The Culinary Institute of America) Starts Now
On your marks…get set…. Ok, wait! Before you get started scavenger hunting, I need to tell you a few things about the 2012 Foodie Photo Scavenger Hunt. First: choose your partner wisely. Not only will you be spending all weekend with them; if you win, you’ll be cooking together for four days at the CIA.…
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English Porridge
As someone who’s starred in “Oliver” twice–as Oliver in 5th grade and Fagan in 7th grade–I know a thing or two about porridge (aka: “gruel”). Rule one: don’t ask for “more” or you’ll be dragged by your ear out into the snow and sold to a mortician. Rule two: it’s best not served from a…
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The Pancake at Canelé
We need to talk about the pancake at Canelé in Atwater Village. I mean, look at it: it’s totally outrageous. It’s puffed up like a blowfish and it’s filled, almost defiantly, with a Meyer lemon custard. Dusted with powdered sugar and served with a lemon wedge, this pancake puts all other pancakes to shame. Is…
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One Bag of Lentils, Two Dinners
There are two kinds of people who cook at home: the first kind chooses an elaborate recipe, buys all of the ingredients, spends hours cooking it, invites friends to eat it, spends hours cleaning it, and takes the rest of the week off. The other kind has long-range vision, makes a large batch of something…
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Fresh Springtime Pasta with Farmer’s Market Asparagus and Fava Beans
After hauling home fresh asparagus and fava beans from the farmer’s market, I stood on a chair and made a loud declaration: “I will not adulterate these beacons of springtime with a convoluted recipe that obfuscates their natural glory!” Getting down from the chair, I thought about my declaration and realized that to live up…
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Announcing The 2012 Foodie Photo Scavenger Hunt! (Now World-Wide; with over $3500 in prizes from The Culinary Institute of America)
Readers, are you ready for something outrageous? Something unbelievable? Something so over-the-top that you might pinch yourself and wonder if it’s April 1st? Well have I got news for you! The Culinary Institute of America—the world’s premier culinary college—has agreed to sponsor my first-ever WORLD WIDE Foodie Photo Scavenger Hunt. They’re offering up to the…
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Stop It With The Small Plates! (Except Where They Work)
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Dear Restaurant Owners, The jig is up! Do you think I’m a chump? Do you think I don’t see through you and your small plate menus? You’re trying to get me to spend more money than I want to! Instead of offering up an individual-sized appetizer for $12 to $15 and an entree in the…
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Marinated Roasted Cauliflower Salad
Lately I’ve been thinking a lot about sponges. Well: not actual sponges, but sponge-like behavior. Specifically the sponge-like behavior that occurs when you cook something–pasta, beans, vegetables–and then add them to an incredibly flavorful, incredibly potent mixture (a sauce, a dressing) allowing all that flavor to get sucked up inside. This is why it’s always…
