September 28, 2012 | By Adam Roberts | 0 Comments
You may not be surprised to learn that when it comes to what I eat, at any given moment, I can be a bit of a control freak. In fact I have a theory that most food people are control freaks: what better way to control what goes into your body than to become an expert on the subject? It’s rare to find a food person grabbing handfuls of snack food willy-nilly off a snack cart. Give a food person the opportunity to select his or own snack from a larger selection and a careful decision will be rendered. That makes us discerning, but also kind-of obnoxious in terms of going with the flow.
So lately, I’ve been going with the flow. The other night I met my friend Lauren for dinner and when she suggested a restaurant I’d never heard of–Casellula off 9th Avenue in Hell’s Kitchen–I said “sure.” Turns out that’s the best decision I’ve made in a long time.
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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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Deb’s Black Bread — 
Tina Fey coined a catchphrase on "30 Rock" based on something her daughter said that applied the moment I saw Smitten Kitchen's recipe and pictures for Russian Black Bread: "I want to go to there."
Spending Bread on Bread — Should restaurants charge you for bread and butter? Frank Bruni argues yes.
December 18, 2008 | By Adam Roberts | 56 Comments
If you haven’t heard about the no-knead bread by now, you clearly don’t read many food blogs (or newspapers, for that matter.) Last year, in The New York Times–actually, TWO years ago in The New York Times (the article was published November 8, 2006! Boy, I’m way behind on making this)–Mark Bittman coaxed a recipe from master bread baker Jim Lahey for perfect bakery-quality bread at home. Shockingly, the recipe required no work, no kneading of any kind. The food world was astonished. Food bloggers went ga-ga. I watched them go ga-ga. And, finally, last week I decided to go ga-ga myself.
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