All Posts by Adam Roberts

Raspberry Ricotta Cake

April 6, 2015 | By Adam Roberts | 12 Comments


You’ve heard of one-pot meals, but have you heard of one-cake desserts? That’s not a thing, but it should be. Here’s the idea: instead of an elaborate cake that you have to frost or decorate or slice in half, a one-cake dessert is one where a batter goes into a cake pan, the pan goes into the oven, and whatever comes out an hour later is what you serve for dessert (sprinkled, perhaps, with powdered sugar). In my years of dinner party-throwing, I’ve been a big champion of one-cake desserts: Al Di La’s pear and chocolate cake, for example. Or my favorite dinner party dessert of all time: Amanda Hesser’s almond cake. Now a new cake comes along to join the pantheon; this raspberry ricotta cake from last month’s Bon Appetit.

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Artichokes: Just Boil Them

March 31, 2015 | By Adam Roberts | 41 Comments


Ugh, artichokes. At some point, I espoused my philosophy–”Artichokes: Not Worth It”–and then slightly changed my tune when I stuffed them with breadcrumbs and cheese and baked them. That was in 2013. Now it’s 2015, and here I am in the kitchen with four artichokes that I bought at the West Hollywood Farmer’s market (sadly my CSA is taking a break) and I’m acting all cocky, like: “I can tackle these, no problem.” The goal is to trim them down so I can slice them and fry them in olive oil. I don’t know where I go wrong, but before I know it, my cutting board looks like this….

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The Night That Lolita, My 16 Year-Old Female Cat, Became A Man

March 27, 2015 | By Adam Roberts | 74 Comments

When I first adopted Lolita from the Atlanta Humane Society in 2001, her name was Princess. She was in a room full of mangy cats, but she seemed very ladylike and elegant; she held herself differently, a Christine Baranski type, who wanted out of this dump. I took her home and gave her the name Lolita, a name she quickly grew into as my friends and roommates would often describe her as a diva. “Lolita really is a Lolita,” a friend once quipped. With her high-pitched voice and frequent demands, it was never hard to imagine her as royalty. Lolita–or Princess Peepers or Lady Lola, as I’d sometimes call her–would clearly be played by Helen Mirren in the movie version of her life.

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Let’s Facebook — Hey, in case you're missing my more frequent updates, I have an idea for you: follow me on my Facebook Fan Page. I recently linked it to my Instagram, so you can see (for example) the risotto cakes I made for last night's dinner and the breakfast I had this morning of sourdough bread with cashew butter and honey (how California of me). I've also been linking to the articles and recipes that grab my attention online each day, so, really, what do you have to lose? Nothing I say. Get to it.

Wham-Bam Cauliflower Gratin

March 18, 2015 | By Adam Roberts | 14 Comments


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 more living green stuff. OK, I can get on board with that, though often the images associated with this new way of life are plates of kale and quinoa and other foods that start with a hard “K” sound. Can’t vegetables be sexy? Decadent? The kind of special dinner you might ask for on your birthday? Well, let’s not get carried away, but here’s a dinner that’s not at all good for you but is good for you in the broader sense because it’s got no dead bodies in it, just vegetables. Actually just one vegetable then lots of butter, flour, whole milk, cheese, and bread crumbs. There’s not a sanctimonious thing about it.

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Chicken Under A Brick (Or A Cast Iron Skillet)

March 12, 2015 | By Adam Roberts | 23 Comments


Scared you, didn’t I? Well I didn’t mean to. It’s funny how many people read my last post and assumed I was ending my blog. That’s not what I said! I just said that my blog was no longer my primary source of income; in many ways, it’s a liberating state of affairs. It means that if I post on here (as I’m doing now) it’s because I have something I’m really eager to share with the world, not just something to fill up space on the internet (like that time I told you that my cake stand is really a punch bowl; though, weirdly, that post really caught on). In any case: chicken under a brick. Have you tried it? If not, why not? I bet I can guess: you’re afraid. I was afraid too. Then, this past Tuesday, I tried it and–I mean this seriously–I don’t think I’ll ever make chicken any other way again.

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What’s Going On With Food Blogging?

March 4, 2015 | By Adam Roberts | 90 Comments

For as long as I’ve been a food blogger (more than a decade), I’ve been an open book; sharing major life events as they’ve happened–moving to California, getting engaged–and pretty much treating you, my faithful audience, like a close friend I could trust. Then, sometime around October, something happened that I didn’t feel comfortable putting out there because I didn’t understand what was happening while it was happening and now that it’s happened I still haven’t quite processed it. To make it brief, food blogging as a career (at least for me, but others too) became impossible.

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