Recipes and food adventures with Adam Roberts
Category
Suzanne Goin
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Baked Pasta with Kabocha Squash, Radicchio, Walnuts, and Taleggio
If my friends who are cooking Thanksgiving this year have one dilemma it’s the issue of beloved vegetarians. Do you relegate them to side dishes while everyone else eats turkey? Do you make the main event vegetarian so that everyone feels included? Is it even Thanksgiving if there isn’t a dead animal on the table?…
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Spicy Fennel and Squash Soup with Candied Pepitas and Balsamic Pears
Garnishes are a game-changer when it comes to a pureed soup. What could pass easily as baby food, becomes something much more substantial and more interesting to eat when you add lots of little bobs and bits. I’ve noticed, when I’ve gone out to fancier meals, that pureed soups are almost always presented as a…
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“This Is Not A Waldorf” Salad
You don’t often think about turning on your oven to make a salad, but that’s exactly what I did after flipping through Suzannne Goin’s AOC Cookbook during the build-up to lunch on Saturday. My usual salads are normally quick affairs of tearing up some lettuce, drizzling on some good olive oil (lately it’s Séka Hills),…
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Slow-Roasted Salmon with Cucumber Yogurt and Quick-Preserved Lemons
It’s one thing to ask a friend for a recipe, it’s another thing to pilfer their signature dish. For the past few years, my friend Diana has dazzled dinner guests with her take on Suzanne Goin’s Slow-Roasted Salmon with Cucumber Yogurt; a recipe that you won’t find in any of Goin’s cookbooks but, rather weirdly,…
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The Best Way To Cook Farro
Talking about the best way to cook farro is a bit like talking about the best place to have a colonoscopy; useful information, perhaps, but not anything to get excited about. Hey, I shared your feelings until I had the privilege of cooking with the great American chef Suzanne Goin at the LA Times Book…
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Lamb Merguez with Eggplant Jam and green Olives
Sometimes you make dinner, and everyone nods in approval, eating pleasantly and saying, “This is very good. Nice job.” That’s most of the time. Then, every so often, you make a dinner that has people piping up a bit more enthusiastically. “Ooooh this is delicious,” they say. “Where did you get the recipe?” But only…
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Watching Suzanne Goin Cook (With Special Appearances By Jackie Collins, Hugh Acheson, Scott Conant and Carla Hall)
This past weekend, I emceed the cooking tent at the L.A. Times Festival of Books. It was a pretty exhilarating experience: after the jump you’ll see pictures of me and Jackie Collins, Hugh Acheson and Carla Hall. But the highlight for me, personally, was getting to stand next to one of my food heroes–the author…
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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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The Marion Cunningham Tribute Dinner at Lucques
“Who’s Marion Cunningham? Isn’t she the mom from ‘Happy Days’?” That’s what the guy next to us asked the server upon seeing the menu at last night’s Sunday Supper at Lucques. As Cunningham (who passed away last week) said herself in this 2001 article by Kim Severson, “I’m not trying to be modest, but it…
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The Day I Was On The Cooking Channel And Didn’t Know It
This morning I received an e-mail from Brad Parsons (author of an awesome new book about bitters called, appropriately enough, Bitters) that said the following: “I was watching the Suzanne Goin (who I know you adore) special on Food Network (or Cooking Channel?) last night and they had some b-roll of the Hollywood Farmers’ Market…
I just made this for the 4th of July. It was FANTASTIC and was a huge hit. I did not…
I was diagnosed with Parkinson’s disease four years ago. For over two years, I relied on Levodopa and several other…
Amazing job! Your article was incredibly insightful and well-written. DentaBiome
A perfect hearty dish—love this combination!
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