Recipes and food adventures with Adam Roberts

  • Spaghetti Cacio e Pepe

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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…

  • Delivered!

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    Delivered!

    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…

  • The Most Michael Pollan-ish Plate of Food in New York

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    The Most Michael Pollan-ish Plate of Food in New York

    I’ve been meaning to do this post for a while, because I really believe in it. Like many of you, I’m a fan of Michael Pollan, his book “The Omnivore’s Dilemma” (which I wrote about here) and his useful and helpful food rules. I’m also a big fan of Maury Rubin’s City Bakery on 18th…

  • The Warm Chocolate Chip Cookie at Jacques Torres

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    The Warm Chocolate Chip Cookie at Jacques Torres

    Citizens of America, it is my duty to inform you about something unholy, something sinful that is going on in that wicked city known as New York. Deep in the bowels of a village known as “West” is a veritable Sodom & Gomorrah of chocolate whose creator, a Frenchman!, is trying to tempt our children…

  • Tortilleria Nixtamal

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    Tortilleria Nixtamal

    Yesterday I made a journey I’d been putting off for a while. Actually, it wasn’t even a journey I knew I could make. See, for my cookbook, I needed to track down fresh corn masa. I wasn’t sure where in New York I could get that until I read this excellent post on the Cooking…

  • Let’s Talk About Lettuce

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    Let’s Talk About Lettuce

    I started cooking seven or eight years ago, maybe even a little further back, and it was around the time that people stopped buying whole heads of lettuce and started buying lettuce, pre-washed, in those little plastic tubs. The tubs, which are now omnipresent, have labels like “Spring Salad Mix” and “Herb Salad Mix” and…

  • Kings of Pastry

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    Kings of Pastry

    My hands flew to my face several times last night. It was 1:30 AM and I’d made a mistake. At midnight, exhausted after testing four recipes, I loaded up “Kings of Pastry” on AppleTV just to see if it was something I wanted to watch. To say that I was immediately hooked would be a…

  • Pickle Juice & Chili Salt in Your Beer

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    Pickle Juice & Chili Salt in Your Beer

    Happy St. Patrick’s Day, everyone! As a Jew, I’m not quite sure who St. Patrick is or why he has a day; I’m more familiar with St. Schlomo and his afternoon where you eat chopped liver and call your grandmother, but that’s neither here nor there. What is here and there is that some of…

  • The Hot Dog at Katz’s Deli

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    The Hot Dog at Katz’s Deli

    There was a time in my life when I couldn’t conceive of going to Katz’s Deli and not ordering the pastrami. That would be like going to France and eating pizza; or going to the world’s best sushi restaurant and asking them to cook your fish. Go to Katz’s and not order pastrami? You’ve got…

  • Purple Peruvian Potato Hash

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    Purple Peruvian Potato Hash

    A good argument to be made about the farmer’s market is: if you really believe in it, and go there to support farmers and local, sustainable agriculture, you should patronize it all year, including those rough months of winter. That is a good argument but, unfortunately, a rather impractical one. I mean when it’s bitter…