Recipes and food adventures with Adam Roberts
Category
New York Times
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Multicolored Plum Cake with Pistachios
There’s only one plum cake worth making in this world and that’s The New York Times‘s most popular recipe of all time: Marion Burros’ Plum Torte. It’s one of those magical recipes where you think there’s so little going into it, it can’t possibly be that great — you basically make a pancake batter and…
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Mac with Cheddar, Gruyere & Blue Cheese
Funny, I was running on a treadmill when this wonderful gut-bomb of a recipe came into my life. Naturally, I was watching The Barefoot Contessa and she was planning a romantic weekend with Jeffrey, prepping the meal ahead so they could spend the day at Sag Harbor and have a montage of Ina laughing (what…
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Six-Hour Ribs
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Oh blog, you poor, neglected thing, I’ve abandoned you for almost a week! I was in Washington, D.C. cooking with three chefs for my cookbook and before I knew it I was back and it was the weekend. So let’s catch up. How’ve you been? As you know, I’ve been busy–scheduling, cooking, writing, traveling–but before…
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My Dinner with Frank Bruni
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The dinner was set for Monday, October 22nd, and the e-mail came on Thursday, October 18th. It said: “We’re going to check out ___… at 8:30 p.m., reservation for four under surname ___.” (E-mail’s been censored for obvious reasons.) Then, on the 21st, another e-mail came with the subject: “Monday night location and slight time…
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Why Annisa Should Have Three Stars
Earlier this year, Keith McNally–owner of Balthazar, Pastis and the newly opened Morandi–wrote an open letter to New York Times food critic Frank Bruni accusing him of sexism. McNally wrote: “Bruni has never given a female chef in Manhattan anything more than one star, ever….On the two momentous occasions that Bruni saw fit to hand…
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