Recipes and food adventures with Adam Roberts
Category
pork
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Crispy Pierogi with Pork and Dried Fruit
The best pierogi I’ve ever eaten in my life — one that ruined all other pierogi for me — was at Michael Symon’s now-closed restaurant Lola in Cleveland, Ohio. I still remember what it looked like: a half moon of crispy dough stuffed with beef cheeks. It was maybe one of the most decadent things…
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Say Hello to Fall: Spiced Pork Stew with Polenta
It was so hot here in L.A., last week, I couldn’t bear to go outside. Then, quite abruptly, the heat went away and this morning I found myself turning off the A/C early, chilly under our light summer blanket. A change of season is afoot–especially in places that aren’t L.A.–and mood-wise, that might be kind…
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Carnitas Tacos with Green Salsa and Pico de Gallo
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To understand my Mexican food expertise, consider this: when I was younger, I took several cruises with my family that brought us to Mexico. Cozumel, mostly. Upon arriving in Mexico, my family would immediately trek to the center of town where my mom would shop for jewelry and my brother, dad and I would stand…
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Night + Market
A food writer friend is coming to L.A. this week and asked for my tips on where to eat (specifically, Mexican and Thai restaurants). For Mexican, I expressed my love for Loteria and my admiration for La Casita Mexicana; for Thai, I brought up Jitlada and Saap and Pa-Ord but finished my sentence by recommending…
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Today’s Meat is Tomorrow’s Sandwich
Of all the shameful things a home cook can do, the most shameful is letting leftovers go to waste. I’ve been guilty of this; maybe I’m craving sushi instead of yesterday’s lentil soup, and the lentil soup sits, gathering mold over the weeks, and getting tossed when it might’ve provided a perfectly satisfying second night…
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Smothered Pork Roast Over Rice
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Have you ever made a roux? Like: really made a roux? I’ve made a roux in quotes–a “roux”–whenever I’ve taken a roasted chicken out of its cast iron skillet, added some flour to the pan, cooked it for a minute or two and finished it up with a big glass of white wine. That makes…
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Yucatan-Style Slow-Roasted Pork Tacos
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When the James Beard award-winning editor of The Washington Post food section writes a cookbook, you know you better buy it. In my case, I blurbed it–(look for me on the back cover!)–because the book in question, Joe Yonan’s “Serve Yourself,” is truly excellent. It’s not one of those cookbooks full of familiar recipes that…
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The Secret To Killer Pork Chops at Home
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There’s a psychological phenomenon–and I’m not a psychologist, so cut me some slack here–by which, even though we know what’s good for us, we don’t do the thing that’s good for us. So, for example, let’s say we’re an aspiring journalist and there’s a convention downstairs, in our building, for working journalists who are looking…
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Excellent Pork Chop House
When going to lunch with a James Beard award winner, it’s best to let them choose the venue. Such was the case when I had lunch with Rachel Wharton last week. I first met Rachel years ago when she profiled me for The Daily News and we ate lunch at S’Agapo in Queens. I thought…
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Do-It-Yourself Dumplings
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Brothers and sisters, I have seen the light! All these years, these years of reading Calvin Trillin (the poet laureate of dumplings) and fake nodding as my Manhattanite friends (ones who grew up here) debated dumpling dives, I faked an interest that didn’t really exist. You see, I didn’t really get the big deal. What’s…
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