Recipes and food adventures with Adam Roberts
Category
seafood
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Bouillabaisse! A French Seafood Odyssey At Home
Certain recipes are so complicated, so expensive, and so high-stakes that they become, for adventurous home cooks, the equivalent of climbing Mount Kilimanjaro or sailing a boat around the world. Bouillabaisse is that sort of recipe. Originating from Marseille (in France), bouillabaisse–at least, the authentic kind–asks you to make your own fish stock (with fish…
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A Crawfish Boil (Plus: How To Eat A Crawfish)
There are two types of people in this world: those who like to work for their food and those who don’t. People who like to work for their food are often fond of shellfish (cracking lobster claws, picking meat out of crab legs, peeling the shells off shrimp) and these people are often the ones…
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Jambalaya
My dad used to watch a cajun cooking show (yes, my dad, who’s probably never cooked a meal in his life, watched a cajun cooking show) where the host would yell out with his thick N’awlins accent: “Spiccccy cajjjun fooood!” (Did you ever see that show? I think it was on PBS and the host…
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Shrimp & Mussels
Protein has been the subject of much debate around our dinner table lately. “You know,” said Craig when I served him pasta for the umpeenth time the other night, “if you’re trying to get in shape” (see newsletter) “you should probably serve more protein and less carbs.” It’s a fair point, but here’s the deal:…
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