Recipes and food adventures with Adam Roberts
Category
chowder
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Scallop Chowder
When Rebecca Charles of New York’s celebrated Pearl Oyster Bar first taught me the recipe for her scallop chowder, I asked if it was possible to substitute milk for the cream. She looked at me like I was crazy. “Why would you want to do that?” she asked. Good question. This recipe (featured in SECRETS…
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A Summertime Farmer’s Market Feast (Green Goddess Heirloom Tomato Salad, Haddock Chowder & A Strawberry/Peach Shortcake)
At the start of my cookbook, I have a list of the ten most important over-arching lessons I learned cooking with the best chefs in America. One of those lessons is: “Put ingredients on display.” There’s an explanation of that in the book, and I’ll wait for you to read your copy before I spoil…
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