Recipes and food adventures with Adam Roberts

  • Yucatan-Style Slow-Roasted Pork Tacos

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    Yucatan-Style Slow-Roasted Pork Tacos

    When the James Beard award-winning editor of The Washington Post food section writes a cookbook, you know you better buy it. In my case, I blurbed it–(look for me on the back cover!)–because the book in question, Joe Yonan’s “Serve Yourself,” is truly excellent. It’s not one of those cookbooks full of familiar recipes that…

  • Someone’s In The Kitchen With…Ed Levine (PLUS: Win Free Tix To The Serious Eats All-Star Sandwich Festival)

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    The man, the myth, the legend, Ed Levine–creator of Serious Eats–stopped by my kitchen on Monday to chat with me all about his career; from his book “New York Eats,” to the TV show he hosted with Jeffery Steingarten (and a surprising moderator) to the creation of Serious Eats itself. We also talked about the…

  • We’re Moving To L.A.!

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    We’re Moving To L.A.!

    I’m really bad with a secret. No, really. Case in point: I wasn’t supposed to share this particular secret until 12 PM, but I couldn’t hold it in any longer. You see, Craig just accepted an amazingly cool job offer in L.A. (more on that later) and we just gave notice here in New York…

  • New Orleans Wrap-Up

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    New Orleans Wrap-Up

    Just to bring some closure to the whole New Orleans experience, an experience that we loved, I thought I’d do a tie-it-up-with-a-bow wrap-up post for you to bookmark for your next trip there. To review: you must visit Cafe du Monde and Commander’s Palace (as all the guidebooks will tell you). Off the beaten path,…

  • Great New Orleans Meals at Mandina’s, The Green Goddess, The Camellia Grill & Cochon

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    Great New Orleans Meals at Mandina’s, The Green Goddess, The Camellia Grill & Cochon

    We ate many meals in New Orleans, but the following four meals were the most memorable for me. In all four cases, these weren’t meals you could enjoy anywhere else in the country. The food, the people, and, most importantly, the environments added up to create four totally unique experiences; experiences that I recommend you…

  • A Crawfish Boil (Plus: How To Eat A Crawfish)

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    A Crawfish Boil (Plus: How To Eat A Crawfish)

    There are two types of people in this world: those who like to work for their food and those who don’t. People who like to work for their food are often fond of shellfish (cracking lobster claws, picking meat out of crab legs, peeling the shells off shrimp) and these people are often the ones…

  • The Sazerac

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    The Sazerac

    When in New Orleans, you should drink a Sazerac. I didn’t know this until I went with Pim to dinner at a place called Mandina’s (more on that tomorrow) and she ordered one. Pim’s Sazerac was so good–it’s made with Rye whiskey, absinthe or Herbsaint (an anise-flavor liqueur, like Pernod), and bitters–I made a mental…

  • Hansen’s Sno-Bliz & Napoleon House (New Orleans)

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    Hansen’s Sno-Bliz & Napoleon House (New Orleans)

    One of the best parts of traveling to a new city is discovering a food item that you didn’t know existed before. Like when I traveled to Barcelona and discovered pa amb tomàquet. Same thing in New Orleans, only it wasn’t bread smeared with tomato that I discovered; in New Orleans, I discovered the snowball.

  • Someone’s In The Kitchen With…Matt Armendariz

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    My “Someone’s In The Kitchen With” series continues from the rooftops of New Orleans, where I join celebrated photographer and food blogger Matt Armendariz (author of the brand new “On A Stick” and the blogger behind MattBites.com) for a stimulating conversation all about Matt’s career, his book, why he likes food on a stick, food…

  • Our Louisiana Seafood Adventure

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    Our Louisiana Seafood Adventure

    When the BP oil spill happened, newscasters and journalists alike spoke of the devastating effect this would have on the Louisiana seafood industry. For most of us, that industry was just an abstraction. We imagined men and women in boats or on docks, but we didn’t have any specific images in our heads (except the…