Recipes and food adventures with Adam Roberts
Category
Melissa Clark
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Sweet and Sour Tofu with Corn and Tomatoes
I’m old enough to remember when “tofu” used to be a dirty word; like in an eighties movie where the bad guy in a bandana says about the hero, “He probably eats tofu.”
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Lamb Shanks Rogan Josh with Ajwain Pancakes
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Sometimes you need a weekend cooking project. When you’ve already beaten Legend of Zelda: Tears of the Kingdom (#humblebrag), you’ve marathoned all of The Gilded Age, and you finally finished reading The Bee Sting, you want to busy yourself in the kitchen. Well here’s a project for you: Lamb Shanks Rogan Josh from Daniel Boulud’s…
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Banana Upside-Down Cake
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Most cakes tell you what they’re going to look like before you put them in the oven. If you make a flourless chocolate cake, it’s going to be the same color going in as it is coming out. Same for an almond cake, a coconut cake (pre-icing), a hummingbird cake, etc. Upside-down cakes are different.…
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Cavatappi with Anchovies, Garlic, and Red Peppers
Following a recipe can sometimes feel like you’re on a mad voyage with a crazed captain determined to set your kitchen ablaze in a quest to capture that ephemeral, culinary white whale. “Are you out of your mind?” I wanted to yell at Melissa Clark, whose Pasta with Caramelized Peppers and Anchovies inspired this particular…
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Rice Gone Wild, Salmon Adventures & The Night I Served A Pork Chop To A Vegetarian
Necessity is the mother of invention (its Baby Mama, if you will) and so it was that a few weeks ago I had carrots, onions, celery, and some Arborio rice on hand and because I didn’t feel like food shopping that evening, I set out to make a risotto with just water. I’ve told you…
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Chicken with Plums, Zucchini with Almonds
A few times now I’ve mentioned the technique of searing a chicken breast–skin-on, bone-in–in a skillet with hot olive oil, skin-side down, flipping it over when golden brown, finishing it in the oven, removing it from the pan and making a sauce with the brown bits on the bottom, something to deglaze those brown bits,…
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Cutting Board Graduation
There comes a time in every home cook’s life when you bid farewell to a favorite cutting board and replace it with something better. My cutting board, for the past five years (or longer), has been a neon green rubber affair, one that I purchased at Williams Sonoma after getting knife lessons at the Union…
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Melissa Clark’s Spicy Pork Stew with Hominy and Collard Greens
Here’s a cooking tip: if you have something in your pantry that requires a long soak (dried beans, for example, or dried chickpeas), rip open the bag in the morning, pour them into a bowl and fill it up with water even if you have no idea what you’re going to do with them later…
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Blood Orange Olive Oil Cake
The question often comes up: “Do you like baking more than savory cooking? Or the other way around?” I always give a thoughtful, complicated answer but there’s a much easier way to address the question: look to your right, scroll down. See where it says Recipes By Category? Look at the numbers. 36 salads. 22…
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Melissa Clark’s Sticky Cranberry Gingerbread
You may be wondering about a post that was on my blog on Friday wherein I made Melissa Clark’s Sticky Cranberry Gingerbread live on webcam (using LiveStream) and then interviewed Melissa Clark on my cellphone afterwards. Many of you attended, though you missed the ending when the cake came out of the oven because LiveStream…
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