Recipes and food adventures with Adam Roberts
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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…
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Does Food Writing Matter?
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[Photo credit, Dallas Observer] By this point it’s old news that Sam Sifton, restaurant critic for The New York Times, has stepped down from his job after only two years. It’s a pretty short run for a restaurant critic, and his reasons for stepping down have been explained matter-of-factly: he’s going to become the Times’s…
