Recipes and food adventures with Adam Roberts
Category
duck
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Raoul’s
There’s forced cool and there’s real cool. Raoul’s in SoHo, which has been around for fifty years, is the real deal. I grabbed a five PM reservation yesterday before seeing a show at The SoHo Playhouse, not really knowing much about what to expect except that Raoul’s always shows up on lists of SoHo’s best…
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Rodded & Ramen Jinya
A funny thing about L.A.: you can drive past a place over and over again, not think anything of it, and then–out of the blue–have a food friend tell you to meet them there on a Thursday afternoon, at which point you discover that this place you’ve been driving past and ignoring has really excellent…
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Breasts are trouble. Legs are easy.
[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. Now, I have to confess, when I e-mailed prospective guest bloggers, there was one person I was certain would never say yes. That person is one of the…
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How To Roast A Duck
Certain foods are meant to be cooked at home: roast chicken, pot roast, spaghetti and meatballs. Other foods are meant to be eaten out: steak tartare, sushi, a flaming baked Alaska. Sure we can make those latter foods at home, but often times they’re not worth the hassle or the danger (raw steak at home?…
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Braised Duck Legs For Idiots
The dish you see above is a dish from a four-star chef and yet it’s among the easiest you will ever prepare. It comes from Jean-George’s “Cooking at Home with a Four-Star Chef” which was co-written by Mark Bittman. As many of you know, Mr. Bittman is The Minimalist and it might seem strange, at…
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