Recipes and food adventures with Adam Roberts
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Romaine Salad with Cornbread Croutons & Buttermilk Garlic Dressing
Many of my best food memories from childhood occurred at chain restaurants. It’s an old story by now–how my parents didn’t cook, yadda yadda yadda–and we ate most of our weeknight meals in Boca Raton at restaurants owned by athletes (Pete Rose’s, Wilt Chamberlain’s) or country-wide chains like Chili’s, Friday’s and The Cheesecake Factory. At…
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How To Support Yourself As A Food Blogger
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In 2006, I graduated N.Y.U.’s dramatic writing program and moved to Brooklyn with my friend Diana. At the time, I’d been food blogging for two years and had just sold a book to Bantam/Dell that came with a pretty decent advance. Before I sold the book to Bantam, I had ads on my blog—Google Ads,…
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Nepalese Chicken Tarkari
Nate Tate and his sister Mary Kate Tate (yes: their real names!) are the authors of a brand new cookbook, “Feeding The Dragon,” that documents their travels around China (nine regions, 9,700 miles) and the recipes (100) that they collected on their journey. I first encountered the book when they asked me to write a…
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The Food at Disneyland
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You may recall a post from April 2009 (see here) in which Craig and I sampled the food at Walt Disney World in Orlando, Florida while Craig was attending the Florida Film Festival. If you don’t want to click, I’ll sum it up for you: the food sucked. We ate corn dogs and bad Mexican…
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Jalapeño Cheddar Cornbread
Do people who cook do it for attention? It’s a surprising question, one I hadn’t really considered until I wrote that sentence. But, I mean, c’mon. You can’t be a fan of this blog and ignore the fact that, well, I’m kind of needy. With all of my videos, comic book posts, and my face…
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The Best Sushi Of Our Lives at Sushi Zo
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Ok, ok, I know what you’re thinking. “Adam,” you’re saying, shaking your head while sipping a vanilla iced latte (why are you drinking that, anyway?), “you’re losing credibility. You just wrote a post below this about some blood-infused noodles and said that the Thai restaurant where you ate them offered the best Thai meal of…
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Boat Noodles at Pa-Ord
At a certain point, if you want to earn your stripes in the food world, you can’t act squeamish or repulsed at the prospect of eating a bowl of pig organs floating in a broth thickened with pig blood. Truthfully, I’m at a point now where such thoughts don’t repulse me; in fact, I think…
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The Day I Was On The Cooking Channel And Didn’t Know It
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This morning I received an e-mail from Brad Parsons (author of an awesome new book about bitters called, appropriately enough, Bitters) that said the following: “I was watching the Suzanne Goin (who I know you adore) special on Food Network (or Cooking Channel?) last night and they had some b-roll of the Hollywood Farmers’ Market…
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Last Minute Gougères
On Saturday night, with 45 minutes left to go before our friend Dara was due to drop by for drinks, I made a drastic decision. I decided to make gougères. This seemed like a drastic decision because: (a) I didn’t have the right cheese in my refrigerator and (b) I’d have to dirty the kitchen…
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How I Fixed The Lighting In My Kitchen
Last we talked about my L.A. kitchen, I’d mentioned how much I hated the overhead lighting. Fitted with a round, white fluorescent bulb that would be difficult to replace, the resulting light had all the charm of a middle school science lab or the waiting room of a hospital. I tried to time my cooking…
