Recipes and food adventures with Adam Roberts

Category

mayonnaise

  • The World’s Best Crab Cakes

    The World’s Best Crab Cakes

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    Craig’s dad Steve has opinions about the title of this post. “Well,” he says, “if people like it, great. If they don’t, tell them it’s not my recipe.” I have no qualms about calling these the world’s best crab cakes. Here’s my evidence: 1. The crab is freshly caught Dungeness crab; 2. That crab is…

  • Perfect Deviled Eggs

    Perfect Deviled Eggs

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    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…

  • Fear of Mayo

    Fear of Mayo

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    Jimmy Fallon likens it to pus. Last night at dinner, the idea of it made Craig’s cousin Katie scrunch up her face in disgust. And me? I used to have nightmares about this female camp counsellor with a hairy lip who ate an egg salad sandwich with dabs of mayo stuck all along the perimeter…

  • 60 Second Aioli

    60 Second Aioli

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    Infomercials rarely inspire awe, and yet I vividly remember watching a commercial for a handblender–this was back in the 90s, I think–that showed a glass jar filled with eggs and oil; then the hand blender plunged in, the host pressed a button, and magically it became mayonnaise. It was like watching a David Copperfield special…

  • Rachel Wharton’s Pimento Cheese

    Rachel Wharton’s Pimento Cheese

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    Because we had some technical issues with the first broadcast of “Someone’s In The Kitchen With…”, I’m afraid many of you missed Rachel Wharton’s very winning recipe for pimento cheese. As you can see by the picture, this is a pimento cheese to be reckoned with: it’s spicy, it’s tangy, it’s creamy, it’s fluffy and…

  • How To Make Your Own Lobster Rolls

    How To Make Your Own Lobster Rolls

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    There’s a lot of hubbub in New York, lately, about lobster rolls. Apparently there’s a glut of lobsters (see this New York Magazine article) and new lobster shacks are sprouting up all over the city. My loyalty, as always, belongs to Pearl Oyster Bar which makes the best lobster roll I’ve ever had. But did…

  • Pimento Cheese

    Pimento Cheese

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    Growing up, I hated mayonnaise and I hated cheese. Strange for a kid, yes, but the cheese-hatred had some basis: my dad hated it, so we never had it in the house. And I became so conditioned to hating cheese, it took me years (and a cheese-loving boyfriend) to get over it. As for the…

  • Mayonnaise-Based Sauces

    Mayonnaise-Based Sauces

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    Growing up, there was nothing I hated more than mayonnaise. NOTHING. The idea of putting mayonnaise on a sandwich repulsed me. It still does, actually. I mean: if it’s a burger and there’s mayonnaise on it, I’ll overlook it because it blends with all the juices and the ketchup and the mustard and makes something…