Recipes and food adventures with Adam Roberts
Category
pasta
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Bucatini with Swiss Chard, Raisins, and Parmesan
Sometimes sharing a recipe is like playing a game of telephone. Take, for example, this recipe for Bucatini with Swiss Chard, Raisins, and Parmesan. It’s based on a recipe that I saw on Nigella Lawson’s website; but it turns out that she got the recipe from Joshua McFadden’s Six Seasons. I’m sure Nigella changed the…
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No-Bacon-Necessary Pasta with Porcini Rosemary Tomato Sauce
Every so often, I think about my dog and the fact that I could never eat him. Then I think about how he looks like a piglet and how I do eat pigs by way of bacon. But if I do eat bacon and bacon comes from a pig aren’t I eating a version of…
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Cavatappi with Pistachio Arugula Pesto and Sun Gold Tomatoes
One of the cruelest things food writers have asked innocent home cooks to do is to make pesto in a mortar and pestle. Yes, I know, Italian grandmothers do this instead of pilates; yes, I know, it yields a texture that’s so silky you want to rub it all over your body and wear it…
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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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Anytime Pasta with Scallions, Peas, and Parmesan
Pour one out, if you will, for the imported Italian bowl that you see above: I bought it on eBay a few years ago, it was my pride and joy, and yesterday — after doing the dishes — I was putting ramekins away high up in a cabinet and one of them fell and broke…
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Pasta with Zucchini and Almonds
I’m not the world’s biggest zucchini fan. It’s fine: I like it in bread, I guess I like it in a salad. Maybe on a pizza? But there’s one recipe from my archives that really made zucchini come alive for me. That’s this side dish of Zucchini with Almonds from The Red Cat in New…
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Lots of Broccoli Rabe, A Little Pasta
As much as I like cooking for other people, I REALLY like cooking for myself. It’s a chance to really tap into how I’m feeling in a particular moment, what I’m craving, and then to give myself exactly that. There’s an actual an art to knowing what you want (believe me, I talk about it…
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Introvert’s Rigatoni with Sausage and Broccolini
People who meet me are often surprised when I describe myself as an introvert. On the surface, I come across as outgoing, exuberant even, but secretly I find human interaction to be very exhausting. Craig, on the other hand, finds human interaction to be incredibly stimulating. Not a surprise, then, that he describes himself as…
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A Trip To Bologna By Way of Rossoblu in Downtown L.A.
My friend Toby spent a summer in Bologna during college and over the past few weeks (months?) he’s been talking to me about going to this new Italian restaurant in downtown L.A. called Rossoblu that cooks food from the region. “Yes, we should totally go!” I said in that tone that suggests that there’s a…
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OK, I Lied: It Sucks To Cook After Work
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Remember that time that I was a full-time food blogger? And I had the nerve to say things like: “You can cook after work! It’s easy.” Well I’d like to take that person, pin him against a wall, and say: “You have no idea what you’re talking about.” Because now that I have a full-time…
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