Recipes and food adventures with Adam Roberts
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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…
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Tavern, Wurstküche & Gastronomico
If you’re writing your doctoral thesis on The Amateur Gourmet, you’ve probably discovered, at this point, the methodology behind my madness. Or, if you haven’t, it works like this: in a given week I take a bunch of pictures. Some of the pictures I take on my iPhone, the others I take with my fancy…
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Oven Roasted Hamburgers
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What if you could make hamburgers for your whole family in a matter of minutes, without dirtying your stove or having to light a grill? That’s the beauty of this game-changing recipe from Molly Stevens and her latest book, “All About Roasting.” I’ve been a huge fan of Molly Stevens ever since I bought her…
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What You Can Do With A Kaboucha Squash
At the farmer’s market, when I bought those chanterelles, I also spied a Kaboucha squash. It’s a pretty squash, as you can see from the picture; the kind of thing that you might use to decorate your kitchen in the fall. (And here in Los Angeles, where things aren’t so autumnal, I can use all…
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My First Chanterelles
It’s a known fact that chefs prize chanterelles more than any other mushrooms. In one of the cookbooks that I own (I forget which one), the chef/author instructs: “If you ever see chanterelles, buy them.” And so it was that when I first saw chanterelles at the Hollywood farmer’s market more than a week ago,…
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Whole Wheat Chocolate Chip Cookies
Until I get a cease and desist letter from Kim Boyce, whose book “Good To The Grain” inspired me to buy six different kinds of flours last week (that led to a spelt olive oil cake with bittersweet chocolate), I’m going to keep blogging my experiences cooking from her book. The good news is that…
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Chicken Fat Fried Potatoes
It occurred to me last Thursday that one of the best recipes in my repertoire isn’t even something that I consider a recipe. It’s a thing that I’ve done for years and years–I talked about it in my video “How To Roast a Chicken”–and, yet, when I look at it by itself, separate from the…
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Hospital Food
Last Tuesday morning, Craig complained of a stomach ache that didn’t feel like an ordinary stomach ache. Right away my mind went to “appendix” and though Craig was reluctant at first to admit that this might be the case, after spending a few seconds on WebMD, he was convinced–based on the location of the pain…
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Why Cookbooks Are Here To Stay
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There’s a lot of talk these days about the future of cookbooks. On Eater National, yesterday, Paula Forbes made the case that “the end of print is in clear sight” and that the only cookbooks that might survive are the “art object” cookbooks, those “huge, photo-heavy tomes.” Maybe I’m naïve, but I find this hard…
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One Night in Bangkok (Dinner & Dessert in Hollywood’s Thai Town)
The end-of-the-day meal is a funny thing. For people who spend their days away from home, working in offices or out in the field, nothing’s more appealing, after a hard day’s work, than returning to the place where you live, lured in by the smell of a chicken roasting in the oven or the prospect…
