Recipes and food adventures with Adam Roberts
Category
onions
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French Cabbage and Onion Soup
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There are certain ingredients that food people adore that make normal people cringe. Take cabbage, for example. Last week, I told Craig I was going to cook a cabbage for dinner and it was as if I’d said, “Instead of going out for cocktails, let’s get our flu shots!”
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Roasted Honeynut Squash Soup with Apples, Ginger, and Yellow Miso
One of the biggest clichés in food writing is the idea of cooking with love. It’s abstract, vague, overly sentimental. And yet, there’s something about it that makes sense to me, especially when I’m making soup. You can cook with a lot of love when you’re making soup. You can take the time to strain…
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Chopped Liver!
It’s time for chopped liver to make a comeback. I mean think about it: chefs flaunt their charcuterie and pâtés at places like Bar Boulud in New York and Salt’s Cure here in L.A. And what is chopped liver if not liver pâté’s chunky Jewish cousin? I grew up eating the stuff–my grandmother used to…
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