May 15, 2013 | By Adam Roberts | 12 Comments
There’s egg salad with mayo, which is just normal egg salad, and then there’s another kind of egg salad, a healthier person’s egg salad, an egg salad that may make egg salad traditionalists recoil in horror: egg salad with yogurt.
Well, think about it. Yogurt (especially low-fat Greek yogurt) is healthy. Eggs are pure protein. Combine the two and bam: you have a tasty alternative to the gloppy mayo-rich egg salad your grandmother used to eat by the spoonful. The yogurt adds a unique tang and binds things together in a way that almost makes you forget the mayo. Almost.
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May 14, 2013 | By Adam Roberts | 6 Comments
When you get back from a weekend of binging in Las Vegas, you might find that you really crave salad. Not the wimpy kind with delicate garden lettuces, but a big bowl of raw vegetables that promises to cure all your ills. If you were a cheffy chef your first instinct might be to go to the farmer’s market to gather up your vegetables. If it’s Saturday night, though, chances are you’re too late for a farmer’s market. So you have two options: go to a restaurant that serves a big farmer’s market salad or make a salad from supermarket vegetables. Me? I’m the master of the latter.
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May 7, 2013 | By Adam Roberts | 12 Comments
Last week I tried an experiment in Liveblogging that didn’t really work. I was really just fooling around, having some fun with my phone, but I can see why seeing pictures of bread arriving at a lunch table isn’t the most exciting thing in the world. Today, though, I bring you a different take on the same concept: a post about something I just made and ate. This all happened moments before I clicked “Add New Post” so I literally still have the taste in my mouth and can describe it to you in vivid detail. Are you ready?
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April 9, 2013 | By Adam Roberts | 3 Comments
Hey, so I read all your comments on my smoothie post and you all have good smoothie ideas (though spinach in a smoothie still skeeves me out). The other day I had an idea of my own: instead of adding orange juice to my smoothie, I added a little box of coconut water. My goal was to make it taste like the coconut-infused smoothie from The Parker in Palm Springs and, sadly, the coconut water didn’t have that effect. (I’m thinking coconut sorbet might do the trick, or coconut milk.) Still: since coconut water is good for you, it was probably a smart choice. The best part was I added some fresh mint this time around and that really made things interesting. So give coconut water and fresh mint a try in your next smoothie… it’s refreshing!
April 8, 2013 | By Adam Roberts | 11 Comments
Sometimes it takes a person’s wild enthusiasm to get you to try a recipe that doesn’t immediately jump off the page. Take, for example, Paul Bertolli’s cauliflower soup. After I declared my love for cauliflower in this Cauliflower Casserole post, a commenter named Eliza said, “If you love cauliflower, you should try Paul Bertolli’s Cauliflower Soup, especially with the spring crop of cauliflower beginning to show up in the farmers markets. This soup is rich, creamy (without any cream) yet fresh tasting. Only 4 ingredients – olive oil, onion, cauliflower and water – make magic.” The recipe didn’t sell me, but Eliza did. So I tried it.
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March 26, 2013 | By Adam Roberts | 9 Comments
Healthy dinners don’t fare very well if you refer to them as healthy dinners. You might know in your head that it’s a healthy dinner, but if you call it that, forget about it, everyone at the table’s going to groan.
So do what I do: package a healthy dinner inside a package everyone already knows. For example, make a vegetable curry. When you hear the word “curry” you think “oooh flavor, spice, heat, Tim Curry, The Rocky Horror Picture Show, toucha-toucha-toucha-touch me.” The best part is: once you have the basic technique down, you can apply it to a wide variety of vegetables. Let me show you what I mean.
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December 20, 2012 | By Adam Roberts | 50 Comments
After my New York Public Library event with Deb Perelman (there were 230 people there!), I’m rethinking my whole blog.
Somehow, through my aggressive questioning, I forced Deb to give up her blogging secrets. And the one that’s really staying with me the most is the fact that she cooks during the day to have daylight for her photos. That’s why her blog pictures always look so good. It doesn’t happen at night. My blog happens at night. Again, I have to rethink everything.
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June 18, 2012 | By Adam Roberts | 0 Comments
It’s funny how, when a partner goes away on a trip, you start to cook things that you wouldn’t cook if they were there. For many people, that might be something really decadent (rib-eye for one, for example) but for me, lately, I move in the other direction: I go healthy.
Which is not to say that I don’t cook healthy when Craig is here (see: Craig’s Quinoa Conversion) but that it usually takes some convincing. So now that he’s in Seattle for the week, I decided to make a healthy dinner too healthy-sounding for him to accept. Turns out it’s one of my favorite things I’ve made in a long time.
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