Recipes and food adventures with Adam Roberts
Category
pasta
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The Recipe Tweaker
This morning I tweaked a recipe and I wasn’t even cooking. I was reading Twitter (as I do every morning after reading The New York Times, Google Reader, and checking Facebook) and I saw my friend Elise Tweet about her beet hummus. I clicked to the recipe (see here) and then I Tweeted to her:…
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Heaven & Hell Cauliflower Pasta
White food is supposedly unappetizing. Tom Colicchio, on “Top Chef,” will mark down a plate of food if everything on it is white or beige. I see his point: there’s something almost clinical about a plate of white food. That’s why parsley’s such a useful ingredient to have around; it’s an easy color-solution, the flecks…
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The First Meal
The first meal that you cook in a new apartment is very, very important. We all remember what happened last time, don’t we? I attempted to inaugurate our Park Slope apartment three years ago with Edna Lewis’s fried chicken (fried in butter and lard) and didn’t get the fat hot enough. The result? Gooey, gloppy,…
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Pasta alla Norma
Eggplant is a funny vegetable. It’s not a vegetable that inspires passion, the way that asparagus or ramps do in springtime. It’s not a vegetable that anyone would put on a short list of favorite foods. If the farmer’s market held a prom, I’m pretty certain eggplant would be sitting by itself on a bench,…
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Marea
It’s rare to find a restaurant that strikes a perfect balance between sophisticated grandeur and homey comfort, but Marea is such a restaurant. It’s the newest restaurant from Chef Michael White, whose other restaurants–Convivio and Alto–are justifiably revered for their highbrow Italian food. I’ve been to Alto, and liked it ok, but there was something…
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Penne with Broccoli Rabe
Broccoli rabe is usually the first thing I buy at the farmer’s market when the weather gets warmer. It’s a transitional vegetable: something that bridges us from the dark and murky vegetables of winter to the bright and sprightly vegetables of summer. Raw, it tastes rather fresh and green, but cooked, it takes on all…
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Pasta alla Puttanesca
I hope you don’t consider it uncouth for me to talk about whores at such an early hour, especially on a Monday, but it’s impossible to write about Pasta Puttanesca without sounding like a cast member of The Sopranos. (If that’s the case, I should pronounce the word: “whoo-ore.”) You see, Pasta alla Puttanesca translates…
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Gourmet Tuna Casserole
I found it. After my first attempt at tuna casserole, I finally found a worthy alternative. I was at the Community Book Store in Park Slope and there on the cookbook shelf was Andrew Carmellini’s Urban Italian, a pretty dazzling book of recipes from the former chef of A Voce. I took the book to…
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Rigatoni Bolognese
December marks the transition from the sweet confections of Thanksgiving to the more complex, rewarding foods of winter. Sure, there’s still Hanukkah with its fried latkes and apple sauce (an easy thrill) and Christmas with its sticky, gooey ham (which could fit comfortably on the Thanksgiving table) but, for the most part, when the weather…
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