Recipes and food adventures with Adam Roberts
Category
Bon Appetit
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Seared Butternut Squash with Crispy Curried Chickpeas
Some married people cheat when their husbands go out for the evening; I eat chickpeas.Craig doesn’t like chickpeas. He’ll eat them if they’re ground into a hummus, but presented in its original form, he’d almost rather eat anything else. I, on the other hand, adore them for their versatility: you can stew them, you can…
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Quick Meatballs Over Slow-Cooked Polenta
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Meatballs are not a go-to dinner for me. Sometimes I crave them, but then I think about all of the work: the tearing of the bread (yes, good meatballs have bread soaked in milk), the soaking of the bread in milk (I just said that), the grating of the Parmesan, and — worst of all…
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Raspberry Ricotta Cake
You’ve heard of one-pot meals, but have you heard of one-cake desserts? That’s not a thing, but it should be. Here’s the idea: instead of an elaborate cake that you have to frost or decorate or slice in half, a one-cake dessert is one where a batter goes into a cake pan, the pan goes…
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Tasty Sheet Pan Pizza That May Actually Be Focaccia
Some food people are real sticklers for words and what they mean. For example: pizza. I consider the pizza at Pizzeria Mozza (developed by Nancy Silverton) to be some of the best pizza I’ve ever had, but there are detractors out there who call it focaccia because it’s so puffy. I’m pretty sure it’s pizza…
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Dinner at Alma, The Best New Restaurant in America
Imagine being 27 years old and on vacation in Martha’s Vineyard when you find out that your relatively new restaurant in downtown L.A. has just been named by Bon Appetit the “Best New Restaurant in America 2013.” That’s precisely what happened to Chef Ari Taymor in August and his restaurant Alma is now on the…
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Spring Pea Purée with Preserved Lemon
Spring peas require patience. You have to take the time to go to the farmer’s market to find them and then you have to remove them from their pods. If you have a lazy afternoon ahead and you want to sit on your front porch rocking in a chair and chatting with neighbors, by all…
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Vegas Uncork’d 2013 (Rao’s, Border Grill, The Grand Tasting, KÀ & Blueberry Hill)
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Several years ago (in 2008, to be exact), I covered Vegas Uncork’d, Bon Appetit’s Las Vegas food festival, for the Food Network. That was a whirlwind of a trip; I interviewed so many chefs and attended so many meals, it felt like I ran a marathon. The nice people there invited me back many times…
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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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People Who Eat In
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Yesterday on Grub Street, Josh Ozersky called Bon Appétit magazine “the most boring” of the food rags, “an ad-packed Nembutal calling to mind the ‘women’s pages’ where newspapers used to publish their party recipes.” It was his ultimate conclusion, though, that really caught my attention: “Once a magazine is a repository for recipes, it stops…
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