Tag Archives: dinner parties

Quick Queso with Chorizo (and Other Tex-Mex Delights)

April 29, 2015 | By Adam Roberts | 34 Comments

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Sometimes it’s nice to cook for friends who favor a particular cuisine because it steers you in a new direction. Normally, I default to European/Mediterranean things like pastas and chicken with couscous and preserved lemon and stuff like that. My friends Jim and Todd (you know them!) are Tex-Mex fans and so, when I cooked for them last week, I decided to pull The Homesick Texan Cookbook off the shelf to delight them with food that they love. Turns out, I love it too and now I have some new dishes up my sleeve to pull out at dinner parties. The one I’m most excited about? Queso with Chorizo (it’s in the title of the post, duh.)

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The World’s Easiest Chocolate Tart

September 25, 2014 | By Adam Roberts | 12 Comments

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When we were in Berlin this past July, at a restaurant called Renger-Patzsch, our dinner ended with the perfect punctuation mark of a dessert: a chocolate tart with apricots and vanilla ice cream. It was memorable for its combination of elegance and simplicity; a tart isn’t easy to do, but this one, somehow, seemed effortless. I made a mental note that if I were ever going to cook a meal with European flair, I’d end it in a similar way. My moment came on Saturday, after I served that pork shoulder braised in Guinness to some friends.

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How To Eat Crow (Or: Kristin Puts Me In My Place About Boneless, Skinless Chicken Breasts and Pizza at Home)

September 4, 2014 | By Adam Roberts | 20 Comments

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When someone has a target on your head, it can be a scary thing. But ever since I wrote that article “Ten Things You Should Never Serve At A Dinner Party,” Craig’s sister Kristin has been out to get me. She first made herself known in the comments: “Dear Amateur Gourmet,
Allow me to introduce you to two of my close friends I call Chicken Piccata and Chicken Marsala. They are delicious when made properly, and if you think they’ll always be dry, leathery, and inedible then you apparently have not spent enough time eating in Steve Johnson’s kitchen.” (Note: Steve Johnson is Craig and Kristin’s dad.) “I don’t get this vendetta against b-less, sk-less chicken breasts, I think it’s entirely too stringent. They’re the blank canvas of the meat world! (I stole that phrase from another blogger.)”

And so it came to pass that on a recent trip to Bellingham, Washington, Kristin totally and absolutely put me in my place.

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A Summer Feast for Todd and Jim

September 2, 2014 | By Adam Roberts | 21 Comments

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So remember that time that Jim Parsons and his partner Todd Spiewak made my rainbow cookie cake for Jesse Tyler Ferguson and his partner Justin Mikita? Well, since then, Jim and I have been e-mailing and trying to figure out a time for him and Todd to come over for dinner. We finally picked a date–Saturday, August 30th–and we each spent the time leading up to it in different ways: I went to the Pacific Northwest and ate Dungeness crab on a beach; Jim went to the Emmy Awards and picked up his fourth trophy for Best Actor in a Comedy Series. At last, the dinner was upon us and it was time for me to cook.

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Ten Things You Should Never Serve At A Dinner Party

July 24, 2014 | By Adam Roberts | 69 Comments

Let me begin by saying that anyone who invites you over for dinner is doing you a favor. Without question, hosting dinner is hard work–the shopping, the prepping, the actual cooking, plus the cleaning–and anyone who takes it upon themselves to do all of that for you deserves your gratitude. That said, sometimes somebody invites you over for dinner and then serves a meal that feels a bit, well, punishing. Often it has nothing to do with the cooking skills involved; usually it has a lot more to do with the recipe choice. Which is why I’ve decided to compile a list of ten things you should never serve at a dinner party. Avoid these ten dishes like the plague and not only will your dinner guests swoon, they’ll even help you do the dishes.

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Lamb Merguez with Eggplant Jam and Green Olives

June 16, 2014 | By Adam Roberts | 44 Comments

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Sometimes you make dinner, and everyone nods in approval, eating pleasantly and saying, “This is very good. Nice job.” That’s most of the time. Then, every so often, you make a dinner that has people piping up a bit more enthusiastically. “Ooooh this is delicious,” they say. “Where did you get the recipe?” But only once in a blue moon you make a dinner that has people eating in stunned silence, taking their time to process the glory that is happening in their mouths, only to mutter–after a several minutes have gone by–”This is incredible.”

Ladies and gentlemen, this is that dinner.

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How To Host An Indoor Clambake

June 9, 2014 | By Adam Roberts | 10 Comments

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My usual dinner party process goes like this: a day or two before a dinner party, I grab a handful of cookbooks off my towering cookbook shelf and casually thumb through them. The goal is not to frantically search for the perfect recipe, it’s to let the perfect recipe come to me. Usually that happens best when, while flipping, I meditate on who my dinner guests are going to be and, also, what foods I’m most excited to make. Which is why, on Wednesday of last week, a certain recipe from Michael Symon’s Live To Cook positively lifted itself off the page and smacked me in the face. It was a recipe for an indoor clambake and considering that I was going to be cooking for seven hungry guys for my friend John’s birthday on Friday, a more perfect recipe couldn’t have existed at that particular moment. Now all I had to do was ready myself to make it.

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A French Feast for Craig’s Birthday (And The Best Soup I’ve Ever Made)

February 10, 2014 | By Adam Roberts | 53 Comments

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This year, on Craig’s birthday, I had a revelation. My usual instinct to take him out to a fancy dinner on the big day (a tradition that began with an epic meal at Per Se back in 2008) really has nothing to do with Craig’s interests or wants and everything to do with my own. Who likes fancy dinners? I do, not Craig. So this year I asked him point blank if he wanted to go out for a fancy dinner on the occasion and he said he’d actually like it better if I made the dinner here at home. I have to admit, that was pretty flattering–given the option of Thomas Keller food or Adam Roberts food, Craig picked the latter. I knew I had to make this dinner special.

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