Category Archives: Breakfast
May 10, 2012 | By Adam Roberts | 0 Comments
I’m about to make a scandalous admission, the sort of thing that usually requires a press conference and a disappointed looking wife standing next to you: I’ve been having a sordid affair… a sordid affair with toast.
Now I know what you’re thinking. “Toast? TOAST? You’re having a sordid affair with toast? Couldn’t you have had a sordid affair with something sexier… like, I don’t know, butter? Or bacon? Or butter-flavored bacon?” Hear me out, people. Toast can be sexy. You just have to approach it the right way.
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May 4, 2012 | By Adam Roberts | 0 Comments
As someone who’s starred in “Oliver” twice–as Oliver in 5th grade and Fagan in 7th grade–I know a thing or two about porridge (aka: “gruel”). Rule one: don’t ask for “more” or you’ll be dragged by your ear out into the snow and sold to a mortician. Rule two: it’s best not served from a giant vat in the middle of a workhouse; it tastes much better–in fact it tastes quite terrific–if you follow the following instructions from April Bloomfield’s glorious new cookbook, A Girl and Her Pig.
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April 23, 2012 | By Adam Roberts | 0 Comments
Once upon a time, my friend Patty told me that the best biscuits she’d ever had in her life were at Lynn’s Paradise Cafe in Louisville, Kentucky. “They were huge,” I remember her saying, “and buttery and fluffy and AMAZING.”
When Patty told me this (back in 2009), I was working on a project that required me to research all different kinds of biscuit recipes. And so, after hearing this, I reached out to Lynn’s Paradise Cafe to see if they would share their biscuit recipe. I strongly suspected that they would say “no.” Instead, a very nice woman–also named Patty–sent along the recipe and said, “I hope that you enjoy them.”
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April 9, 2012 | By Adam Roberts | 0 Comments
If you live in a great bagel city–and by that, I mean New York–this post will not be important to you. Feel free to skip it.
Everyone else: this is the most important post on a food blog you will ever read. In fact, if I were you, I’d stop whatever you’re doing, shut the door, and power off your phone. Even if you’re a brain surgeon in the middle of surgery, or a diplomat negotiating peace in the Middle East, this takes precedent. Please sit down.
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March 16, 2012 | By Adam Roberts | 0 Comments
You have people coming over for breakfast. You want to serve those people bacon. You want the bacon to be hot. You don’t want to fry it because that would require several pans, it would make a mess and it would be hard to manage while entertaining guests. You may think to yourself, “Maybe bacon’s not worth it.” But you would be wrong: bacon’s always worth it! And there’s an easy solution that you should know about; lean in close, and I’ll tell you.
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January 27, 2012 | By Adam Roberts | 0 Comments
Andrew Carmellini, in his new book American Flavor, shares a biscuit recipe that he calls “the world’s best biscuits.” This is a bold claim, even for a chef as revered as Carmellini, but in his defense, when he started serving biscuits (and fried chicken) at his pre-The Dutch Italian restaurant, Locanda Verde, the critics gushed. In fact, while working on a different book proposal, I called Carmellini to have him coach me through biscuit-making on the phone. The man knew his stuff.
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January 13, 2012 | By Adam Roberts | 0 Comments
If I do a post on Friday, it’s usually because I have a weekend breakfast that I want you to make. There was that time I told you how to make eggs, biscuits and bacon; and let’s not forget these banana walnut waffles. This weekend, all you’ll need are a few stray Yukon gold potatoes, olive oil, salt, pepper, some slivers of garlic, finely chopped rosemary (use the fresh stuff) and a hard Italian cheese (Pecorino or Parmesan) and you can have this breakfast ready in no time.
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December 22, 2011 | By Adam Roberts | 0 Comments
Greetings from Seattle! I’m at a coffee shop staring at Molly Orangette’s back (this is true: after seeing her yesterday, I randomly ran into her again today). I’m here, though, for a very important reason. I’m here to tell you about these banana nut waffles that will be perfect for a holiday breakfast this weekend. Some of you may be celebrating Christmas; and if, after unpacking your stockings, you load up on these before tearing into the presents? You’re bound to be happy even if your significant other gifts you with a poodle sweater.
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