Recipes and food adventures with Adam Roberts
Category
vegetarian
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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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French Louie
It’s funny how your neighborhood becomes the lens through which you see the New York restaurant scene. When it’s twelve degrees outside and wind is slapping your face like Joan Crawford in “Mommy Dearest,” are you really going to trek to the Upper East Side from Brooklyn to check out a new two-star bistro? Or…
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Superiority Burger
[From the 6/19/25 newsletter] On Monday night, I had a reading at an event called Wine and Pine (done in collaboration with Chardongay) that turned out to be a lot of fun. Beforehand, Craig and I met up with our pal Chris for dinner at Superiority Burger in the East Village: Superiority Burger is one…
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Sweet and Sour Tofu with Corn and Tomatoes
I’m old enough to remember when “tofu” used to be a dirty word; like in an eighties movie where the bad guy in a bandana says about the hero, “He probably eats tofu.”
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Smoky Eggplant Dip
The best recipes are both simple and effective. The least amount of steps for the most amount of impact? That’s my idea of a good recipe.This recipe is inspired by a recipe from Paul Kahan’s cookbook, Cooking for Good Times. Paul Kahan is the chef at The Publican in Chicago and I know his name…
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Nancy Silverton’s Epic Eggplant Lasagna
Remember the end of The Goonies, when the Goonies reunite with their parents and they’re rattling off all of the things that happened to them on their adventure? And Data says, “The octopus was very scary,” even though there wasn’t an octopus, though technically there was an octopus, it was just cut from the movie?…
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French Green Lentils with Bacon, Red Wine, and Mushrooms
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Speaking of being shattered, did I tell you that I shattered my favorite Italian pasta bowl a few weeks ago? Well, someone suggested I go on Replacements.com to find its doppelgänger. I looked at the name of the designer, Richard Ginori, and didn’t find my beloved bowl, but I found so many cool ones, including…
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Get Your Freekeh On with Balsamic Mushrooms, Caramelized Onions, and Feta
Sometimes I do Q&As on Instagram and lots of people have been asking me lately how I shop for the week. The answer: I do a Supermarket Sweep every Monday at Cookbook in Echo Park. It’s a SuperMarket Sweep because you get the store to yourself, but you only get ten minutes, so you have…
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Wham-Bam Cauliflower Gratin
Nothing sets me off like sanctimoniousness; that holier-than-thou, self-righteous, sermon-on-the-mount style of food writing. Often the sentiments are well-intentioned but everything is done so humorlessly, it’s hard for the average person to connect. And so it goes with vegetables. The general take, these days, seems to be that we should eat less dead bodies and…
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Spicy Chickpeas with Curry Leaves and Kale
Oh kale, you’re everywhere. You’re in my belly right now because I just had you for lunch (a raw salad that was a little too spicy from Little Dom’s Deli). You’re a fad, you’re a trend. You’re chips, you’re juice. You’re unavoidable in L.A. And here I am putting a recipe with kale in it…
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