Recipes and food adventures with Adam Roberts
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Salmon and Sorrel Troisgros
Once upon a time, I bought Richard Olney’s “Simple French Food,” a classic text that’s required reading for many an aspiring chef. I remember reading it casually (I even cooked from it once: Squid & Leeks in Red Wine) and I remember making a mental note that if I ever found sorrel at the farmer’s…
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Parsnip and Rutabaga Smash
Snooki may like to smoosh, but when it came to the root vegetables that I brought home from the farmer’s market last week, I was in the mood to smash. I was making roast chicken (my go-to weeknight dish) and my standard practice is to stick some root vegetables under or around the chicken, to…
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The Speedy Life & Tragic Death of My AeroGarden
For my birthday this year, my brother Michael got me a very thoughtful gift. He got me an AeroGarden. In case you’ve never seen one, an AeroGarden is a black plastic contraption that holds a very strong light. You place little pods in little pre-set holes, fill the base with water, plug the whole thing…
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The Corn Cookie
Delaying gratification is an exercise few food lovers can comprehend. We nibble the hors d’oeuvres before the guests arrive, we gobble up the bread basket before the waiter puts pad to pen, we’re ready for seconds while most people are still on their firsts. Which is why I deserve some credit for not devouring the…
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Saltie & Blue Bottle Coffee
Last week I decided to take a field trip to Williamsburg. While working on my book, I did take a weekly sojourn to Park Slope, my old stomping grounds, to grab sushi at Taro and to do work at Gorilla, but I did that because it was comfortable and familiar (and I think Taro has…
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European-Style Oatmeal Raisin Cookies
Once I was at Murray’s Cheese with David Lebovitz and he stopped to admire the butter from Vermont. I’ll confess, up to that point, I hadn’t given butter that much thought. For years I’d been buying Breakstones–you know, the kind that comes in the red box–and using it pretty universally. But then, after David talked…
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How To Soften Brown Sugar Without a Microwave
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We’ve all been there. It’s 9 o’clock at night, dinner is over, and suddenly you and your loved ones are craving cookies. All eyes turn to you and you stand up–ready to do the dirty deed–and as you march into the kitchen, confident that you can churn out cookies lickety split, you grab a box…
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The French 75
When my friends Patty and Lauren came over for dinner last week, they brought the ingredients to make a cocktail. One of those ingredients–a simple syrup–spilled all over Patty’s bag in transit, but let’s not focus on that. Instead, let’s focus on the e-mail exchange that I had with Patty yesterday about the drink that…
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Spaghetti Cacio e Pepe
Here are your tools–black pepper, spaghetti, water, salt, butter and cheese–now make something delicious. Ok? Go. Maybe it’s because these ingredients are so unglamorous that I shied away from spaghetti cacio e pepe for so long. Sure, it’s a classic Italian spaghetti dish, but I’ve always favored the ones with garlic and anchovies (see my…
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Delivered!
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Well, folks, today was the big day. At 9:30 AM I met with Lizzie, my constant companion and photographer over the past year, so she could hand over the discs with all of her pictures and the match prints (hard copies) for me to deliver, along with my manuscript, to my publisher, Artisan Books. And…
