Recipes and food adventures with Adam Roberts
Category
Rancho Gordo
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Pasta e Fagioli
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The cookbook that I wrote almost fifteen years ago (!), Secrets of the Best Chefs, has a lentil soup in it so good, Smitten Kitchen wrote about it. That soup, which was taught to me by the late Gina DePalma, will live on in perpetuity as one of the great combinations of sausage, lentils, and…
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White Bean Soup with Parmesan and Kale
We’ve escaped to Santa Barbara for a week with our friends Ryan and Jonathan, forming a mini quarantine community as Covid cases blow up all over the country. It’s making me think a lot about the idea of a “chosen family,” since my biological family is 3,000 miles away in Florida, at the epicenter of…
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Penne with Bacon and Flageolet Beans
What’s with me and pasta? No, seriously, I’m really asking: how can I eat so much of it and never get tired of it? Sometimes I think it’s my own personal Rosebud, because my earliest food-related memories involve sitting at a little yellow plastic table on a gray carpet in front of the big TV,…
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Melissa Clark’s Spicy Pork Stew with Hominy and Collard Greens
Here’s a cooking tip: if you have something in your pantry that requires a long soak (dried beans, for example, or dried chickpeas), rip open the bag in the morning, pour them into a bowl and fill it up with water even if you have no idea what you’re going to do with them later…
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Things You Can Do With A Big Pot of Beans (Or: My Take on the Mediterranean Diet)
The New York Times recently published an article with a powerful first sentence: “About 30 percent of heart attacks, strokes and deaths from heart disease can be prevented in people at high risk if they switch to a Mediterranean diet rich in olive oil, nuts, beans, fish, fruits and vegetables, and even drink wine with…
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One Bag of Beans, Three Meals (Balsamic Pork Chops, Chorizo Dinner Tacos & Breakfast Tacos)
If I’m lucky enough to write another cookbook, I’d like to write one about using pantry staples. That’s how you separate a cook from a recipe follower: the recipe follower makes a list, buys what they need for that recipe, cooks it and repeats that process again the next day. A cook opens the refrigerator,…
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Farmer’s Market Wild Rice Salad with Miso Dressing
It’s funny how, when a partner goes away on a trip, you start to cook things that you wouldn’t cook if they were there. For many people, that might be something really decadent (rib-eye for one, for example) but for me, lately, I move in the other direction: I go healthy. Which is not to…
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Yesterday’s Beans Are Today’s Bruschetta Topping
This post combines three recent posts into one scrumptious bite: (1) Rancho Gordo beans; (2) My Love Affair with Toast; and (3) My Very Own Herb Garden. Let’s start with the toast: instead of a jam-topped breakfast concoction, this toast moves in a more savory direction. I toasted it just like normal (I couldn’t cut…
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Lemon Butter Chicken with White Beans
What you see above is one of my favorite meals I’ve ever made at home. It came about rather organically: after raving about Rancho Gordo beans in this post from last week, I went back to Cookbook (the store where I bought that first bag) and stocked up on more.
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Rancho Gordo’s Good Mother Stallard Beans with Lamb Sausage (By Way of Echo Park)
The best dinners are the ones that have a story. This is one such dinner. It started on a typical day: I was driving to Silverlake to eat lunch at Forage (one of my favorite places to grab a bite here in L.A.) and to have coffee and do work at Intelligentsia. Only, it was…
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