Recipes and food adventures with Adam Roberts
Category
butter
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Honey Butter Biscuits
Andrew Carmellini, in his new book American Flavor, shares a biscuit recipe that he calls “the world’s best biscuits.” This is a bold claim, even for a chef as revered as Carmellini, but in his defense, when he started serving biscuits (and fried chicken) at his pre-The Dutch Italian restaurant, Locanda Verde, the critics gushed.…
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Gourmet Grilled Cheese Night
Here in L.A., there are restaurants that do a gourmet grilled cheese night. It’s a nice idea: you get to go to a fancy restaurant (like Campanile, for example) and spend far less money than you’d normally spend there for dinner. Only, I find it hard to justify spending ANY money on grilled cheese. It’s…
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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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The Easiest Pasta Dinner in the World
There are certain readers of my blog–and I know they exist, I’ve met them in real life–who see the food I make as aspirational. Instead of thinking, “Oooh, that’s easy, I can make that” (as many of you think when you read my posts), they think, “Oooh, that looks tasty, I wonder if someone will…
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Radishes with Butter & Salt
Everyone has a favorite dinner party moment. Me? I have to confess that my favorite moment comes at the end: when the food’s been served, the wine bottles are empty and I collapse on the couch with an extraordinary sense of accomplishment, satisfaction and relief. For Craig, it’s the opposite: he loves the moment at…
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Patched-Together Rhubarb Pie
Delusional isn’t a word I’d use to describe myself. Sure, I have my flights of fancy and my exaggerated sense of what’s happening at any given moment, but am I so-out-of-touch that I deserve the “D” word? Doubtful! But I was delusional on Saturday when I took a bunch of rhubarb–rhubarb that I’d purchased with…
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St. Louis Gooey Butter Cake
Sometimes a recipe is so intriguing, so mysteriously alluring, so strange that there’s nothing you can do but make it to see what it tastes like. That’s precisely what happened when I saw this St. Louis Gooey Butter Cake on what’s becoming my #1 favorite internet recipe resource, Smitten Kitchen. I’m friends with Deb–we ate…
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A (Butter) Rose By Any Other Name
[The Amateur Gourmet is on vacation and, while he’s gone, he’s asked his friends to cover for him. His old friend Mark Blankenship, who writes for The New York Times and Variety and has his own blog called The Critical Condition, talks to us today about a butter rose.] Before I begin, let me thank…
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The Best Butter in America (Beurre Pim)
“Walk me home,” said Pim after dinner. “I have something for you in the freezer.” We were at Franny’s, my beloved Park Slope pizzeria, sharing pasta and pizza and a decadent panna cotta for dessert. What could Pim have for me in her freezer? Not even her freezer, but the freezer of the person with…
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