Tag Archives: fall

The Best Apple Pie I’ve Ever Made

October 14, 2014 | By Adam Roberts | 21 Comments

applepie

Memorize this fact about apple pie making, and you’ll be set for life: it’s not about the recipe, it’s about your state of mind.

That nugget comes from Craig’s dad, the master of apple pie (see here), who’s said to me, in the past: “I think you’re overthinking it.” And in the past I had overthought it over and over again. But the truth is once you understand the WHY of everything, the rest takes care of itself. And that’s what helped me produce the best apple pie I’ve ever made, the one you see above.

Continue Reading »

My New Favorite Fall Salad

October 7, 2014 | By Adam Roberts | 9 Comments

IMG_6178

Sometimes there’s a salad that you like, but don’t love, and then you change a few things about it and suddenly it’s your new favorite salad. That’s what happened with this salad, a familiar combination of apples and fennel and walnuts and golden raisins and arugula. It’s one you can probably find in my archives and that recipe in my archives is good but not great. This one is great. What’s the difference?

Continue Reading »

Pork Shoulder with Guinness, Dried Cherries, and Sweet Potatoes

September 23, 2014 | By Adam Roberts | 12 Comments

IMG_4471

What’s the difference between a home cook and a chef? For me, the answer lies right there in the pages of Daniel Boulud’s braising book which came out back in 2006. I’m a big believer in braising; nothing makes me happier than to sear a tough piece of meat, stir in some aromatics, add a cooking liquid, and then to let thing go for three hours, only to have the meat melt beneath the tines of a fork when you’re done, the sauce right there without any extra labor. But as for those individual elements–the meat, the aromatics, the liquid–the best I could come up with, if pressed, would be all the usual suspects: chicken thighs, onions, garlic, white wine, etc. That’s because I’m a home cook. Chef Boulud, on the other hand, fills his pages with the most startling combinations: beef shank with coconut and avocado, pork belly with pineapple and plantains, lamb shanks with mint, prunes, and bourbon. And so on Saturday, I decided to channel my inner-chef and make the recipe that called out to me the most: Pork Shoulder with Guinness, Dried Cherries, and Sweet Potatoes.

Continue Reading »

It’s Autumn After All — At least my new banner thinks so! After my last post where I made a summery dish in October, it's time for a seasonal intervention and what better way to do that than with an autumnal banner image by the brilliant Lindy Groening. It's been a while since we rotated the banner--over a year, in fact--but the time has come to shake things up again. Thanks, Lindy, for doing such an awesome job. If any of you don't see it yet, try clearing your cookies or opening the site in a different browser; don't worry, it'll kick in eventually. [See Lindy's previous work here.]