Recipes and food adventures with Adam Roberts
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A Field Trip To Atwater Village: Atwater Village Farm, Proof Bakery & Canelé
One thing I know to be true about cities is this: they’re best judged by their neighborhoods. I fell in love with some of my favorite cities–Seattle, Atlanta, New York–by visiting off-the-beaten-path neighborhoods with hidden-away restaurants, coffee shops, bakeries, book stores and movie theaters. In Seattle, there’s Capitol Hill and Ballard; in Atlanta there’s the…
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Ribollita (Italian Cabbage and Bean Soup)
I’m kind of digging this L.A. winter. I was worried it’d be too hot and that I wouldn’t be able to cook my cold weather comfort food. Instead, it’s just cold enough to make a big pot of soup–like this Italian cabbage soup called Ribollita–and to feel good about it. Served up with lots of…
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Reflections on Eight Years of Food Blogging
On Saturday, this blog turned eight. If you had a baby on the day that I started my blog that baby is now eight; in other words, your baby is not a baby. And neither is this blog. At the beginning, the blog seemed like a means to an end–a way to get noticed in…
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Fried Eggs with Roasted Potatoes, Garlic, Rosemary and Pecorino
If I do a post on Friday, it’s usually because I have a weekend breakfast that I want you to make. There was that time I told you how to make eggs, biscuits and bacon; and let’s not forget these banana walnut waffles. This weekend, all you’ll need are a few stray Yukon gold potatoes,…
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I Declare War on Frisée!
No one looks at a coil of barbed wire and thinks, “I would like to eat that.” Yet there are eaters among us who see a plate of frisée and think that very thought. Psychologists have a word for these people: masochists. How else to explain the inexplicable desire to consume razor-like stalks of pale…
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Easy Mac and Cheese
The easiest mac and cheese is the one from the box. The next one up, though, may be this one: instead of making a béchamel with butter, flour and milk–an easy enough process, but a process nonetheless–you heat three cups of cream and dump a bunch of grated cheese into it. You flavor the resulting…
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Lunch at The Spice Table / Dinner at Animal
Come along with me, we’re going for a drive. I just did an interview with L.A. Weekly’s food blog where they asked me what I’m most looking forward to about living in L.A., and one of my answers was: “Going on driving adventures.” Which is why we’re getting into the car… c’mon, we’re going downtown!
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Pan-Fried Brussels Sprouts with Bacon, Garlic and Mustard
Every year, Craig’s dad, Steve, makes the most amazing prime rib for Christmas dinner (see here) and every year I help out the best I can, usually volunteering to make a side dish. Last year I made a gratin but this year, since mashed potatoes were already on the menu, I offered up a vegetable.…
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Sitka & Spruce
Should good restaurant food challenge you? Or should it comfort you by reflecting what you already like to eat? Sitka and Spruce, a restaurant in Seattle’s Capitol Hill neighborhood, is the first restaurant that I’ve visited in a long time that fully embraces the former strategy. The food, while very delicious, challenges you while you…
https://www.amari.com/dhaka/dine
Had a wonderful experience here. The food was delicious, the environment was clean and welcoming, and the service was fantastic.…
The way you described the small details that make a restaurant truly stand out was both insightful and engaging. From…
. The points mentioned are spot on and something every food lover can connect with. It’s refreshing to see dining…
It is really amazing and look Yummy. Must be try at home or at least similar to this can enjoy…