Recipes and food adventures with Adam Roberts
Category
seasonal
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Sour Cream Pancakes with a Concord Grape Compote
If you’ve never had a Concord grape, imagine the flavor from a purple lollipop or purple gum, then imagine nature producing that flavor instead of a factory, and you’ll get the idea. A Concord grape tastes like the cartoon version of a grape; the flavor of a grape that we all have in our head…
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Union Square Café
When it comes to New York City restaurant institutions, there are just a few that remain as bright and shiny as they did the day that they opened and Union Square Café is one of them. It’s pretty remarkable that a restaurant that opened in 1985 can still be firing on all cylinders; can be…
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Cherries in Salad
You know how people say “pretty please with a cherry on top?” but the visual you get, from that request, is of an ice cream sundae with chocolate sauce and whipped cream? From now on, I want you to think about salad. Because cherries taste really good in salad. No, not cherries from a jar,…
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Spring Pea Purée with Preserved Lemon
Spring peas require patience. You have to take the time to go to the farmer’s market to find them and then you have to remove them from their pods. If you have a lazy afternoon ahead and you want to sit on your front porch rocking in a chair and chatting with neighbors, by all…
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The Iron Chef of Ditmas Park
After the movers whisked my stuff away to California on Saturday, it occurred to me: “I won’t be able to cook for several weeks!” That’s a problem for a food blogger. So while making plans with my friends Patty and Lauren, who live in Ditmas Park, Brooklyn, they made mention of their C.S.A. box. (For…
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Fresh Peas with Mint
Anyone who watched last season of “Top Chef” will remember Carla’s pea dish. She wowed the judges with her side of fresh peas, purchased from Whole Foods, cooked–according to this blog (the Bravo recipe site is too hard to navigate)–with tarragon, butter and lemon thyme. Inspired by Carla (who, by personality alone, should’ve won the…
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