Tag Archives: featured

The Best Apple Pie I’ve Ever Made

October 14, 2014 | By Adam Roberts | 12 Comments

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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.

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Tasty Sheet Pan Pizza That May Actually Be Focaccia

September 30, 2014 | By Adam Roberts | 17 Comments

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Some food people are real sticklers for words and what they mean. For example: pizza. I consider the pizza at Pizzeria Mozza (developed by Nancy Silverton) to be some of the best pizza I’ve ever had, but there are detractors out there who call it focaccia because it’s so puffy. I’m pretty sure it’s pizza for a few reasons: 1. it’s round; 2. it’s cooked in a wood-burning oven; 3. the name of the restaurant is Pizzeria Mozza.

Still, even I had to raise an eyebrow at the pizza I just made from the cover of this month’s Bon Appetit. The dough is a clever riff on Jim Lahey’s no-knead bread. Though this one you knead, for 12 minutes, and then let it rest–and ferment–overnight in the fridge.

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The Best Way To Cook Farro

August 11, 2014 | By Adam Roberts | 8 Comments

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Talking about the best way to cook farro is a bit like talking about the best place to have a colonoscopy; useful information, perhaps, but not anything to get excited about. Hey, I shared your feelings until I had the privilege of cooking with the great American chef Suzanne Goin at the LA Times Book Festival last April. Right in front of my eyes, she prepared a farro salad with a garlic and parsley dressing that wasn’t punishing in any way; in fact, it was quite the opposite: light and herbal and fluffy and fragrant. The most shocking part? The highlight was the farro itself; each grain stood apart and was both tender and toothsome in a way most farro isn’t. I knew I had to learn the Suzanne Goin method for making it.

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