Recipes and food adventures with Adam Roberts
Category
chiles
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Noodles with Mushrooms, Chiles, and Lime
When you cook a recipe with lots of ingredients, you expect a big impact. So it would follow that cooking a recipe with just a few ingredients would be less impactful; that it would be simple in the way mashed potatoes are simple: straightforward, satisfying, but not complex. And then someone sends you a recipe…
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Fun with Chiles
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This will shock none of you, especially if you know me in real life, but I’m something of a wimp. Roller coasters? Terrifying. Horror movies? As if. (Though I do love Rosemary’s Baby, but mostly for Ruth Gordon). And, in the culinary department, I’ve been avoiding chiles for most of my adult life. Sure, I…
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Perfect Deviled Eggs
Any time I’ve ever made deviled eggs, I’ve basically spooned a gloppy mayo-yolk mixture into floppy egg whites and masked the ugliness with either smoked paprika (see here) or weird garnishes (see my Deviled Eggs Three Ways). The problem was always that filling: never stiff enough to pipe, always wet enough to spoon. This time…
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Smoky Beef Chili
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What happens when a famous French chef offers up a recipe for chili? Here’s what happens: the birthday girl that you make it for (in this case, Diana) writes you an e-mail the next day that says, “Best chili I’ve ever had, hands down.” Notice I’m not the one saying that. It’s not because I…
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A Trip to L.A.’s Grand Central Market
There was a moment, driving to L.A.’s Grand Central Market, that I started to regret my decision. Downtown L.A. can be a hassle and there I was chugging along listening to “On The Town” (I’m still obsessed with it) with my windows rolled down and the street was closed due to some construction, so I…
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Lisa Fain’s Seven Chile Chili
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There are two chili recipes in Lisa Fain’s incredible and indispensable new “Homesick Texan Cookbook.” The first is, according to Fain, “an all-day affair,” a real-deal Texas chili (that means no beans) that requires careful shopping (seven different chiles–anhcho, pasilla, guajillo, chipotle, chiles de arbol, cayenne, and pequin–are employed) and five hours of simmering on…
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Death by a Thousand Thai Chilies
[Hey, this is Adam The Amateur Gourmet. I’m on vacation in Barcelona, Spain and while I’m gone I’ve asked some awesome people to fill in for me. Today’s post is from one of my favorite people in the world, my friend Patty Jang. I just love Patty–she’s an incredibly talented playwright (see her website), but…
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