April 23, 2013 | By Adam Roberts | 6 Comments
When we had guests staying with us last week, and more friends popped over, I found myself making big dinners for everyone and I loved doing it. The idea was to serve up lots of stuff with more stuff on the side (like I did on Taco Night) and the biggest hit of all was this dinner I made of chicken, hummus, Israeli salad, pita and–on the side–that bright green condiment known as schug. People couldn’t get enough of it including me.
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March 18, 2013 | By Adam Roberts | 17 Comments
British food culture intrigues me. It’s a center-of-the-universe kind of thing; Americans think our food celebrities (everyone from Anne Burrell to Guy Fieri) are universally famous, whereas, across the pond, there exists a whole other universe of equally prominent food figures that most Americans have never heard of. We have Mark Bittman, they have Nigel Slater. We have Rachael Ray, they have Nigella Lawson (though we had her here for a bit with “The Taste”). We have Paula Deen, they have Two Fat Ladies. You get the idea.
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February 15, 2013 | By Adam Roberts | 12 Comments
The other day I Tweeted a recipe and people really dug it. It’s not so much a recipe as it is an idea: “Next time you take a roast chicken out of the pan, pour in a glug of Maker’s Mark and whisk in 3 Tbs butter on high heat. You’re welcome.”
The truth was I’d only done it once before and liked it so much, I wrote that Tweet. Then after writing that Tweet I felt inspired to do it again and take pictures. That’s how this post was born.
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January 8, 2013 | By Adam Roberts | 14 Comments
For as long as I’ve been roasting chickens (and I roast chickens all the time) I’ve been throwing away the liver that comes stuffed inside, along with the giblets, because–well–I don’t know: am I supposed to cook and eat that thing?
Well, yes. I mean not all the time. But they don’t put it in there to throw away, right? It’s in there because a chicken died and one of its parts tastes very delicious if you know how to cook it the right way. In fact, cooked the right way a seared chicken liver competes with the pope’s nose as one of the major treats afforded to you, alone, in the kitchen when you’re cooking chicken. So here’s what you need to do….
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January 3, 2013 | By Adam Roberts | 24 Comments
The first post of 2013 has to be a winner–that’s a rule–and so it’s a huge relief to share with you a dish that I made for dinner the other night that’s such a winner, it portends very good things for the year to come.
I’m at the point now where I can read a recipe and I’ll know, pretty quickly, if it’ll be something that I’ll like or not. There has to be an X-factor, something sexy about it that intrigues me, that makes me go “Heavens to Betsy! What a good idea.” This Lebanese Chickpea Stew, which I found on BonAppetit.com, had that “Heavens to Betsy” quality I look for.
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December 4, 2012 | By Adam Roberts | 2 Comments
I am so proud of my friend Deb Perelman and her Smitten Kitchen Cookbook, which is taking the world by storm. She’s proving, with her New York Times bestseller status and Amazon-clobbering sales rank, that food bloggers are here to be taken seriously. It’s especially exciting because Deb and I have the same cookbook agent and we sold our books around the same time, toasting our endeavors with a toasted marshmallow milkshake at Stand. And on December 17th, we’ll be sharing the stage at the New York Public Library for a discussion all about our books and food blogging in general. (Details below.)
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September 11, 2012 | By Adam Roberts | 0 Comments
This summer, if I were the sort of person who named their summers, might be called “The Summer of Stone Fruit.” That’s because, for a good part of it, I’d bring home lots of stone fruit (mostly peaches, but also nectarines and plums) from the West Hollywood Farmer’s Market. I’d put these stone fruits into a bowl on our kitchen counter and, inevitably, the stone fruit would get eaten. It was only last week that I decided that I could do more with stone fruit besides just eat it. Which is when I had the idea to use stone fruit in a salad.
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