January 10, 2012 | By Adam Roberts | 0 Comments
The easiest mac and cheese is the one from the box. The next one up, though, may be this one: instead of making a béchamel with butter, flour and milk–an easy enough process, but a process nonetheless–you heat three cups of cream and dump a bunch of grated cheese into it. You flavor the resulting sauce with garlic, onion, mustard, Tabasco, and Worcestershire sauce until the flavors are bold and then mix it up with boiled macaroni. Pour into a baking dish, top with Parmesan and breadcrumbs, and into a hot oven it goes: 30 to 40 minutes later, you have a real deal mac and cheese that has dinner guests, like the ones you see above (that’s Michael and John), fighting for the first bite.
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April 26, 2011 | By Adam Roberts | 0 Comments
For my birthday this year, my brother Michael got me a very thoughtful gift. He got me an AeroGarden.
In case you’ve never seen one, an AeroGarden is a black plastic contraption that holds a very strong light. You place little pods in little pre-set holes, fill the base with water, plug the whole thing in and pretty soon those pods are sprouting plants.
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July 12, 2010 | By Adam Roberts | 0 Comments
Oh blog, you poor, neglected thing, I’ve abandoned you for almost a week! I was in Washington, D.C. cooking with three chefs for my cookbook and before I knew it I was back and it was the weekend.
So let’s catch up. How’ve you been? As you know, I’ve been busy–scheduling, cooking, writing, traveling–but before I left for D.C. it was July 4th and I made dinner for my brother and his wife Tali. I made those ribs you see above; don’t they look good? They cooked for six hours in the oven wrapped in foil as suggested by that pre-eminent food scientist Harold McGee in this article for The New York Times.
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