Recipes and food adventures with Adam Roberts
Category
eggs
-
Purple Peruvian Potato Hash
A good argument to be made about the farmer’s market is: if you really believe in it, and go there to support farmers and local, sustainable agriculture, you should patronize it all year, including those rough months of winter. That is a good argument but, unfortunately, a rather impractical one. I mean when it’s bitter…
-
Deviled Eggs, Three Ways
There was the lobster salad, a big bag of potato chips and some cookies I’d received in the mail. Was that enough to feed four people? I’d need some kind of appetizer. I didn’t have time to go to the store. What did I have in my refrigerator? Pesto, a jar of cornichons, and Sriracha.…
-
My First Soft-Boiled Egg
Two Sundays ago, after a morning of bird-watching with our ornithologist friend Morgan Tingley, I ate my first soft-boiled egg. We were at Cafe Sabarsky, one of my favorite places in New York, and Morgan recommended the Wiener Frühstück for breakfast: a continental breakfast of orangensaft, ein weiches ei, weißbrot, butter, marmelade & honig von…
-
Weekend Brunch: Poached Eggs on Roasted Potatoes with Hollandaise Sauce
Last weekend, I decided to make a very ambitious breakfast of poached eggs on roasted potatoes with Hollandaise sauce. It took a whole carton of eggs (three for the Hollandaise, four for poaching and the rest for throwing away after the yolks bled into the whites) but the resulting dish, as you can see, was…
-
Steam-Scrambled Eggs
Those of you with cappuccino makers, may I have your attention? I have a weekend project for you. When you make your scrambled eggs this weekend, instead of melting butter in a pan, beating the eggs with a fork, plopping them into the foamy fat and stirring them round and round, why not find inspiration…
-
Eggs Adam Roberts
Immortality is not something food bloggers can look forward to. Even though the internet feels permanent, who knows where we’ll be in ten or twenty years? These posts that you love and cherish so much might vanish into the ether and then what? What will food bloggers have to show for themselves? Nothing, I tell…
-
Deviled Eggs
There are certain dishes that I don’t like until I make them myself. For example, this may come as a shock to you, but I used to hate–and I mean hate–macaroni and cheese. I know! But I grew up in a non-cheese household (longtime readers know that my dad hates cheese) so whenever I’d go…
-
Weekend Breakfasts
Weekends are for making breakfast. I used to think weekends were for going to brunch, and we still do go out to brunch every now and then, but I’ve started to embrace the simplicity, comfort and relative cheapness of making those same dishes at home. Take the dish you see above: that’s called a dutch…
-
Spaghetti Carbonara For Beginners
I frequently have to remind myself that there was a time when any exotic-sounding, technique-heavy recipe would fill me with terror. Cook the pasta until al dente? How will I know when it’s al dente? Toast the garlic until golden brown? What’s golden brown? How’s that different from brown brown? And by facing my fears…
-
Egg Salad Soliloquy
I, Egg Salad, am superior to your egg salad. Why you ask? For starters, my eggs are always perfectly cooked. They start in cold water and then the heat is raised until it’s boiling, then it’s taken off the heat, a lid is placed and they sit like that for 15 minutes. I bet your…
Share
