Tag Archives: garlic

Bruschetta with Homemade Ricotta, Roasted Yellow Peppers, and Green Garlic

June 2, 2014 | By Adam Roberts | 14 Comments

IMG_4029

So once you have your homemade ricotta, the next question is: what to do with it?

Me, I decided to be ultra-spontaneous. Well mostly spontaneous. On Saturday, I bought a nice loaf of bread, made the ricotta, left it overnight in the refrigerator to drain. Then, on Sunday, with dinner guests coming at 5:30, I opened up my CSA box in the morning to see what was in there. Whatever I found, I’d make up some kind of bruschetta. Lo and behold, I found…

Continue Reading »

David Lebovitz’s Caramel Pork Ribs and Garlicky Slaw

May 13, 2014 | By Adam Roberts | 14 Comments

IMG_3907

Many moons ago, a man in Paris wrote me an e-mail and told me about his food blog with a link at the bottom. I clicked it dubiously–we food bloggers get e-mails like this all the time–only when I clicked, the blog it took me to was unusually impressive. More importantly, the man behind it wasn’t just some striving up-and-comer, he was the former pastry chef at Chez Panisse and the author of several books. His name, as you are all aware, was David Lebovitz and soon after that early exchange we became friends: I visited him in Paris, he visited me in New York. We figured out food blogging together. And then a funny thing happened: he become wildly famous. People line up around city blocks to meet him and the David who was relatively obscure ten years ago is now an international phenomenon. What’s so great about it is that David is so deserving of his success; he’s a terrific cook, yes, and a wonderful writer, but what makes people love him so much, I think, is his heart. You can feel it beating in all of his work–on his blog, in his recipes, even on Twitter–but never has it been better represented than it is in his new, absolutely stunning cookbook My Paris Kitchen. It’s the kind of cookbook you need to rush out and get right now.

Continue Reading »

Spaghetti with Purple Cauliflower Sauce

April 14, 2014 | By Adam Roberts | 11 Comments

IMG_2422

Unpacking my first CSA box felt a bit like opening presents on Christmas morning. (Note: I’m Jewish but I date a non-Jew, so I know what I’m talking about.) There was the going to bed the night before, knowing the box would arrive the next day; the anticipation, getting out of bed that next morning, going to the front door; and the actual physical pleasure of tearing open the box to finally see what was inside it. You already know the answer from my CSA post, but the most delightful surprise was a head of purple cauliflower. I’d never cooked with purple cauliflower before and I loved the challenge of building a dinner around it.

Continue Reading »

Easy Weeknight String Beans

March 4, 2014 | By Adam Roberts | 15 Comments

IMG_1724

The name of the game on a weeknight, as far as I’m concerned, is “big results, minimum effort.” Recipes that meet that criteria are few and far between, but when you hit on one (like the roasted broccoli, for example) you’ll never forget it.

Meet your new string bean side. You won’t need your old recipes anymore, because all you have to do is memorize this one. It’s pretty flawless.

Continue Reading »

Lemony Greens on Garlicky Beans

February 6, 2014 | By Adam Roberts | 40 Comments

IMG_1496

Trader Joe’s has always been a mystery to me. People love the place, they start to cheer when one opens up in their neighborhood, but I’ve always been stumped by what to buy there. I’ve done well with trail mix (because it tastes more like candy), and it’s nice to get a decent bottle of wine for not a lot of money. But until yesterday, I’d never made a dinner from Trader Joe’s ingredients that I’d be eager to make again. Yet there I was–there’s one downstairs from my gym–and I wanted to make a healthy dinner so I bought a can of white beans (a pretty safe purchase), a bag of cruciferous vegetables (including kale), a lemon and a bottle of white wine. And the dinner that I made was so stupendous, I’ve just gotta tell you about it.

Continue Reading »

Good Garlic

July 8, 2013 | By Adam Roberts | 18 Comments

IMG_8079

There was this time, long ago, when I was writing my first book and talking on the phone to Amanda Hesser who I revered and who kindly agreed to give me tips about shopping at the farmer’s market. I was trying to get a grasp on how to know which ingredients were in season, which were good, which were bad, etc. At some point I said, “Well I guess garlic is one of those things that’s always the same no matter where you get it?” No, actually I said: “Well I guess garlic can’t be fresh can it?” And Amanda Hesser set me straight: “Of course garlic can be fresh…”

Continue Reading »

Toasted Garlic Couscous with Preserved Lemon

May 29, 2013 | By Adam Roberts | 14 Comments

IMG_7608

There’s something thrilling about inventing a recipe. And though I’m not 100% sure that I invented this (it may very well have existed, somewhere, before me) let’s pretend that I am to this recipe what Isaac Newton is to gravity. No apple fell on my head, but garlic toasted in my head as I tried to figure out something new and different to do with couscous. Here’s how it all works.

Continue Reading »

A Really Good Radicchio Salad

May 2, 2013 | By Adam Roberts | 3 Comments

IMG_7111

Look, let’s be honest, I make a really good radicchio salad. That may not mean much to most people because radicchio isn’t one of those vegetables that gets anyone excited. It’s bitter. It’s red. It’s red and bitter. What’s the big deal? Well: I like to serve it before a big, heavy dinner to wake up the palate–sort of like a vegetable Negroni. Only my vegetable Negroni has anchovies and garlic in it. So, actually, let’s forget that Negroni bit and focus on how I make it.

Continue Reading »