Recipes and food adventures with Adam Roberts

Category

July 2008

  • Reader Mail: Knives, Books, Spotted Pig Prices, Food Allergies, and A Visit From San Francisco

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    We’ve got lots of questions from readers this week, so let’s get started. The first is a series of five questions from Vickie. Hi Adam! AG is a real inspiration for me–I’ve tried a number of your recommended recipes. I have some questions for you, and I hope to hear back from you about them!

  • Lunch with Jon Robin Baitz at Brooklyn Fish Camp

    Lunch with Jon Robin Baitz at Brooklyn Fish Camp

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    Jon Robin Baitz is the Pulitzer-prize nominated playwright of such plays as “The Substance of Fire (which starred a young Sarah Jessica Parker), “The Film Society” (which starred a young Nathan Lane), “Three Hotels,” “A Fair Country,” and, most recently, “The Paris Letter.” You may know him better, though, as the creator of the hit…

  • Spaghetti Carbonara For Beginners

    Spaghetti Carbonara For Beginners

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    I frequently have to remind myself that there was a time when any exotic-sounding, technique-heavy recipe would fill me with terror. Cook the pasta until al dente? How will I know when it’s al dente? Toast the garlic until golden brown? What’s golden brown? How’s that different from brown brown? And by facing my fears…

  • Two Summery Meals

    Two Summery Meals

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    Here are two meals you can make this weekend: one, a meal of farmer’s market goodies that are seasonal and good for you and good for the planet and the farmers, and the second a crowd-pleaser from your local grocery store that isn’t good for you or the planet but boy is it good and…

  • From The Desk of The A.G. (A Day of Letters)

    From The Desk of The A.G. (A Day of Letters)

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    Dear Craig Claiborne, I am greatly enjoying your somewhat notorious autobiography, “A Feast Made For Laughter.” Sure, it’s a little creepy when you talk about touching your dad’s erect penis while sharing a bed, but I appreciate your zeal for people and food. Case in point: early in the book, you tell a story involving…

  • Braised Pork Chops and Cabbage (A Poem)

    Braised Pork Chops and Cabbage (A Poem)

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    An easy dinner, one two three Try it out: listen to me; Buy some pork chops, one for each Dry them off like your kid at the beach; Heat some oil and some butter Season the pork chops til you hear a sputter….

  • Lunch with Regina Schrambling at The New French

    Lunch with Regina Schrambling at The New French

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    “I think people are afraid of me,” said Regina Schrambling, creator of the web site Gastropoda, a site where she skewers food world personalities with loving names like “The Porcine Pantload,” “The Human Scratch n’ Match,” and “The Drivelist.” (I’m lucky I got away with “The Tyro” and now “The-Not-So-Tyro-Anymore.”) To say that she writes…

  • Diana’s Birthday Lamb

    Diana’s Birthday Lamb

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    Cooking a big meal for a friend’s birthday is something that I enjoy, especially when that friend is Diana. But, inevitably, the party will end, the dishes will be stacked in the sink and, most devastating for a food blogger like me, there will 1,000 pictures of the meal in my camera and I’ll feel…

  • Anatomy of a Dish: Momofuku’s Sugar Snap Peas

    Anatomy of a Dish: Momofuku’s Sugar Snap Peas

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    It’s difficult to improve upon a sugar snap pea. It’s nature’s candy: green, crunchy, juicy. It’s interactive: you peel away the thread and then throw it in your mouth. This spring, I became a sugar snap pea junkie–buying moundfuls at the farmer’s market and snacking on them all afternoon. The few times I cooked them,…

  • Hill Country

    Hill Country

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    I swore off restaurant reviewing a while back, and yet I really like talking about restaurant experiences. Unfortunately, a singular experience can somehow morph into what seems like a review and that’s not my intention. With that in mind, here are simple facts about a meal I had last week with Craig and my friend…