July 22, 2010 | By Adam Roberts | 0 Comments
What’s that expression about teachers learning from their students? Is there an expression like that? There really should be.
You may recall that for my cookbook I have an intern named Tyla working with me. Tyla herself has a food blog called “Learning To Live Without A Microwave” and on her blog last week I saw an excellent recipe for “Zucchini Saute with Toasted Almonds.” Now Tyla got the recipe from my friend Deb of Smitten Kitchen who titled the post “My Favorite Side Dish”; Deb, in turn, got it from The Red Cat restaurant. (Another game of recipe telephone.) But the point is that I discovered it from Tyla and it’s such a killer recipe it’s time you discovered it from me; it takes just a few minutes and it’s a “wow-er.”
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April 20, 2009 | By Adam Roberts | 12 Comments
On the cover of the Zuni Cafe Cookbook you will see three nectarines, several slices of prosciutto, and there, at 9 o’clock on the plate, a handful of green almonds, two of them split open, their kernels separated on to the black plate. This image, to me, has always evoked a precious, inaccessible other world–a world where a person might harvest green almonds as easily as one might buy peanut M&Ms from one of those machines you crank in diners or movie theaters. It’s a world I thought I’d never know and, frankly, I wasn’t sure I wanted to know: I kind of liked my almonds aged and musty in their plastic containers from Key Food. When would I ever get to experience a green almond? Probably never. That is, until, last week when I stumbled upon them at Fairway in Red Hook.
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