Recipes and food adventures with Adam Roberts
Category
vegetables
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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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The Gramercy Tavern
[From the 2/5/24 newsletter] On Saturday night, we continued Craig’s birthday celebration with our pals Mark and Diana at The Gramercy Tavern, Craig’s favorite NY restaurant. It really is the perfect NY restaurant. Grand in a way that most restaurants in most cities couldn’t emulate; but also rustic and casual. There’s a chef cooking in…
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Roasted Cauliflower Couscous with Dates, Almonds, and Cherries
When vegetables are starting to turn in the fridge, you have two choices: dump them in the trash and cover them with other garbage so no one else knows of your crime. Or, two, roast them and turn them into dinner.
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Sugar Snap Peas and Asparagus with Hand-Pounded Pesto
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When you spend twelve years in L.A., it’s easy to forget what real spring feels like. I say “real spring” because the spring that you get in L.A. is ersatz spring… nothing really died in the winter, so nothing really comes back. It never got that cold, it never snowed, you never stepped into an…
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Hand-Smashed Blue Cheese Dip with Stilton
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Some day I’ll write a book about dinner parties, assuming books still exist and AI hasn’t cast writers into outer space like HAL in 2001: A Space Odyssey. In that book, I’ll talk about balancing out a meal; how if you have a heavy main course, you’ll want a lighter first course, and a refreshing…
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Lots of Broccoli Rabe, A Little Pasta
As much as I like cooking for other people, I REALLY like cooking for myself. It’s a chance to really tap into how I’m feeling in a particular moment, what I’m craving, and then to give myself exactly that. There’s an actual an art to knowing what you want (believe me, I talk about it…
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Toss Your Beans in Pesto
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There’s a lot of treachery when it comes to substitutions in recipes. “Hide sweet potatoes in the brownies, your kids will never notice!” “These zucchini noodles taste just as good as real noodles but with half the calories!” Me? I’m all for transparency when it comes to the things that I cook. And that’s why…
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The Art of Eating Artichokes
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Once upon a time, I Tweeted: “Artichokes: not worth it.” As with all Tweets like this, it had its share of supporters and detractors. Though I was being tongue-in-cheek, I was also sort of being serious. I hate dealing with artichokes. For my cookbook, the terrific chefs Alex Raij and Eder Montero taught me how…
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Sweet Potato Curry
I’ve said this before and I’ll say it again, a musical can be built around the poetry of Ezra Pound. Wait, that was a ridiculous line from last week’s Smash (as recapped, hilariously, by Rachel Shukert here). What I meant to say was: I’ve said this before and I’ll say it again, it’s worth knowing…
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Hey! What Do You Do With Kohlrabi?
They look like the aliens in Toy Story, the ones that gaze up and worship The Claw; only those aliens are cute and kohlrabi, which I often see at the farmer’s market, is rather beguiling. What is it? What are you supposed to do with it? What does it taste like? Last week, I bought…
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