Category Archives: Writings

Richard Kramer’s These Things Happen

October 8, 2014 | By Adam Roberts | 1 Comment

The older I get, the more my taste has shifted from the realm of CLEVER to the realm of HEART. In my 20s, I devoured books like Pale Fire and A Confederacy of Dunces; in my 30s, I get more excited when a book moves me to tears than when it makes me chuckle knowingly.

Enter Richard Kramer. A writer and producer of such shows as thirtysomething, My So-Called Life, Once and Again, Queer as Folk, and Tales of the City, he recently revealed himself as a fan of this very food blog. And in our exchange he’d mentioned the novel he’d written, These Things Happen, which I promptly picked up and finished reading this morning before starting my day. It’s a book positively bursting with heart. Every character, every utterance is written with so much love and joy and warmth, it feels like a great, big hug. And the best part is, food plays a major role here: the story concerns a teenager named Wesley, whose dad (Kenny) latently came out as gay, and now lives with his partner, George, who runs a restaurant in New York’s theater district.

There’s focaccia, lasagna, polenta cake, you name it; and what I love so much about the way food figures in here is that it illustrates something that I feel very strongly about: the power food has to nurture, to heal, to comfort, to console. It’s a lovely book written by a lovely person. I really think you’ll enjoy it. (Buy it here.)

You Really Ought To See Babette’s Feast

February 26, 2013 | By Adam Roberts | 10 Comments

Watching a movie is tricky business when you’re dating a filmmaker. It’s never just a casual, “Let’s just throw something in the DVD player” kind of deal; it’s usually a: “Would you rather watch Wild Strawberries or Piranha 3-D?” Luckily, my resident filmmaker is in New York editing his own movie and I have total dominion over the remote control these days. Last night, I found myself clicking through the Criterion collection on Hulu Plus and my cursor made its way over to a movie that I had always meant to see but never found the time to: Babette’s Feast.

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I Love My New Pot Rack (PLUS: A Kitchen Makeover)

February 22, 2013 | By Adam Roberts | 36 Comments

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Is it possible to love an inanimate object? Was Johnny 5 really alive? These are questions for philosophers, not food bloggers. All I know is that I love my new pot rack.

It all came about because Craig had been complaining about how disorganized our kitchen was and so, for his birthday, I decided to do something about it. I bought rubber gloves; I bought cleaning sprays; I bought paper towels. And then I got to work.

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The First Post-Sandy Dinner at Hearth

November 5, 2012 | By Adam Roberts | 0 Comments

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As far as good deeds go, they don’t come any easier than the one we did on Saturday night.

The East Village had just gotten its power back after Hurricane Sandy which, as I’m sure you’re aware, has left the east coast devastated, thousands homeless, others still without power and heat. The restaurant community had been hit especially hard, not only losing business for themselves and their employees, but losing thousands of dollars worth of perishable foods that spoiled after several days without power. On Twitter, everyone from Anthony Bourdain to Pete Wells implored people to eat out downtown on Saturday night, to help these restaurants get back on their feet. Kat Kinsman of CNN’s Eatocracy Tweeted that she was headed to Marco Canora’s Hearth and the second she Tweeted that, I realized that of course I would want to be at Hearth too. Marco Canora is one of the most generous, selfless people I’ve met in the food world–he cooked with me twice for my cookbook, both for the proposal and the book itself–and the idea of helping him by patronizing his restaurant hours after he got power back was an absolute no-brainer.

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The Rachael Ray Garbage Bowl

September 27, 2012 | By Adam Roberts | 2 Comments

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The other night, I cooked (well, chopped) for the first time in the apartment where I’m staying on the Upper East Side. Since I was cooking for just myself, I figured a salad was the right move. There was a cucumber, there was a box of cherry heirloom tomatoes, half of a red onion (sliced thin), a red pepper and a yellow pepper. The dressing had balsamic vinegar, mustard, salt, pepper and olive oil. At the end, I crumbled blue cheese over everything. It was a good salad.

Only, while I was making it, I found it frustrating that the garbage can was a tiny one under the sink. I didn’t want to have to swivel and pull out the can to make the top go up ever time I wanted to throw away an onion peel or red pepper seeds. Which is when I recalled the famous Rachael Ray Garbage Bowl.

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Pizzeria Mozza’s Coconut Sorbet Pie

September 21, 2012 | By Adam Roberts | 0 Comments

Despite the fact that I’ve been in New York for a week now, and that I’ve eaten many wonderful meals so far, the dish I can’t get out of my head is a dish I had in L.A. just before I left. True, I already mentioned it in my newsletter (subscribe here!) and true I’ve written enough about Pizzeria Mozza on this site already it may as well become a Mozza fan page. (It was, after all, my pick for #1 restaurant in L.A.) But this dessert! Let me tell you about this dessert…

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Splashed By A Badly Designed Sink in a Restaurant Bathroom

August 22, 2012 | By Adam Roberts | 0 Comments

It could’ve been the way that I angled my hands. It could’ve been the way that I positioned my body. But last night at Fig & Olive on Melrose, out celebrating Craig’s cousin Katie’s birthday, I positively drenched myself while washing my hands in the bathroom. And, truth be told, I pretty much blame the sink.

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Things I’ve Been Spreading on My Toast

August 21, 2012 | By Adam Roberts | 0 Comments

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My love affair with toast hasn’t waned since it began back in May. Sure, there’ve been some breadless mornings where I eat a piece of fruit or don’t eat anything at all, but most mornings there I am in my kitchen, slicing a big slice of bread, popping it into my cheap-o toaster and slathering it with something interesting.

The slathering, as you might imagine, is the most exciting part. That’s why I keep my eyes peeled wherever I go for potential toast toppings.

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