Recipes and food adventures with Adam Roberts
Category
Salads
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Red and Gold Beet Salad with Mache & Goat Cheese
Here’s the thing about serving a beet salad as your first course at Thanksgiving: it’s nutritious enough (beets are healthy!) to justify all of the hedonism that’s to come AND you can serve it with good cheese which, when you think about it, rarely makes an appearance at Thanksgiving. Where else would you serve cheese?…
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Let’s Talk About Lettuce
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I started cooking seven or eight years ago, maybe even a little further back, and it was around the time that people stopped buying whole heads of lettuce and started buying lettuce, pre-washed, in those little plastic tubs. The tubs, which are now omnipresent, have labels like “Spring Salad Mix” and “Herb Salad Mix” and…
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Dorie Greenspan’s Mustard Bottle Vinaigrette
When food icons have food blogs, you need to read them. That’s certainly true of Dorie Greenspan’s blog. Her posts, like Dorie herself, are wise, witty and warm. And they’re full of good advice–like where to get pastries in Paris or how to whip up begger’s linguine–but the advice that’s stuck with the most was…
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Greek Salad
It’s true that travel is an important component of any burgeoning chef’s education, but sometimes you go somewhere and the lessons don’t stick. For example, I spent ten days last summer in Spain–most of that time in Barcelona–and though we ate some truly extraordinary food, I can’t really say that it changed the way I…
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Dinner at Whole Foods
I met my grandparents for dinner last night at the Whole Foods in the Time Warner Center. My grandparents are here in the city for the next week, and choosing a place to eat can be a bit tricky. Once I took my grandmother to The City Bakery for lunch, and when she saw the…
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