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…
Had a wonderful experience here. The food was delicious, the environment was clean and welcoming, and the service was fantastic.…
The way you described the small details that make a restaurant truly stand out was both insightful and engaging. From…
. The points mentioned are spot on and something every food lover can connect with. It’s refreshing to see dining…
The breakdown of different types of food blog posts that can drive traffic is incredibly insightful and practical for both…
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