Tag Archives: original recipes

Sponsored Post: An Avocado Horchata Smoothie

July 9, 2014 | By Adam Roberts | 37 Comments

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What is the most refreshing summer drink? Some might argue lemonade. With its puckery punch and bright yellow color, it’s a tough drink to beat in the summer months. And yet, ever since moving to L.A., I find myself gravitating towards another drink when I’m hot and want something a little less tart, a little more smooth. That drink, as you can tell from the title of this post, is horchata. It’s a drink that’s naturally thickened from the starch in white rice and heavily spiced with cinnamon. I’d never made it before (I usually get it from one of the plentiful Mexican restaurants here in my neighborhood), but making it just by itself seemed a little boring. Which is why I had the idea to incorporate another ingredient, something to give the drink more body and also to make it more healthful; that ingredient, as you can also tell from the title of this post, is an avocado–rich with Omega-3 fatty acids. Together, horchata and avoado might make a killer smoothie. Only way to find out was to try.

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Sponsored Post: My Snacktastic Popcorn Peanut Chocolate Explosion

June 23, 2014 | By Adam Roberts | 10 Comments

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Popcorn at home never quite dazzles the way it does at the movie theater. Maybe it’s because of all the buttery goop they squirt on, maybe it’s because of the smell it gives off, but my homemade popcorn rarely does the trick. That’s why, recently, I decided to give up on my quest to reproduce that giant overpriced bucket of yellow stuff and replace it with something far more original, exciting, and–to steal a word from the title of this post–snacktastic. The results, I’m glad to say, speak for themselves.

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One-Pan Eggs, Greens, and Bacon

April 25, 2014 | By Adam Roberts | 8 Comments

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I didn’t experiment much in college (well, except in the ways of improvisational comedy and musical theater directing), but as an adult I’ve become a hardcore experimenter, specifically on weekend mornings when Craig’s out of town. That’s when I let my soul run free, tapping into my inner being, and cooking up whatever springs to mind. Sometimes, my ideas are pretty gross (see here); sometimes, though, I hit on something so good, it enters the repertoire. This breakfast, thankfully, falls into the latter category.

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Spaghetti with Purple Cauliflower Sauce

April 14, 2014 | By Adam Roberts | 11 Comments

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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.

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That Time I Made Savory Oatmeal and It Was Kind of Weird But I Ate It Anyway

March 14, 2014 | By Adam Roberts | 28 Comments

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When I first heard about savory oatmeal, I felt confused. Onions in oatmeal? Is that even possible? What planet are we on?

I grew up eating oatmeal out of little packets, the kind you tear open, pour some water on and stick in the microwave. My preferred flavor was maple brown sugar, but occasionally I’d opt in for the apple cinnamon kind. Thankfully, no packets said “garlic and onions” or the younger me would’ve run screaming into the hills. The current me is slightly more open-minded.

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Breakfast Risotto

February 28, 2014 | By Adam Roberts | 32 Comments

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Is there any dish with more rules attached to it than risotto? Watch any episode of Top Chef where someone tries to make it, and you’re bound to see someone packing their knives and going home. There are rules about the kind of rice you use (Arborio vs. Carnaroli), what kind of stock you use (dark stock, light stock) and the consistency it should have when it’s done (toothsome? pliant? mushy?). These rules matter if you’re cooking on television, but at home these rules go out the window: I’m here to tell you that risotto is a cinch to make–you can even make it with water! (something I learned watching Lidia Bastianich)–and, best of all, you can make a really good one, with bacon and egg and cheese, for breakfast.

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Cold-Killing Chicken Soup with Ginger, Chili Paste and Soy Sauce

January 21, 2014 | By Adam Roberts | 16 Comments

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The first time that I made a really good chicken soup (documented here), it felt like I’d translated an ancient Jewish text–the Dead Soup Scrolls–and that the resulting soup was irrefutable, everlasting, not-to-be-tampered with. Then, over time, I began to realize that the recipe, which is really just a formula for a very concentrated chicken stock, flavored with root vegetables, and freshened up with more vegetables and dill at the end, was really just that: a formula. A guideline. You could play around and the Jewish police wouldn’t arrest you. So, a few weeks ago, when I had the start of a pretty nasty cold, I decided to integrate some of the flavors that make ramen so curative when colds start to hit hard. And the results were tremendous indeed.

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Olive Oil Omelet with Celery Caesar

October 25, 2013 | By Adam Roberts | 8 Comments

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File this under recipes to make Martha Stewart scoff. But on Saturday morning–this was last week–I looked deep into my fridge and deep into my soul and came up with the breakfast you see here. I’m actually pretty proud of it, mostly because it used up lots of ingredients I had lying around: garlic, parsley, anchovies, Parmesan, celery, eggs and olive oil. I wanted the omelet to reflect the flavors in the celery; I also liked the idea of the textural differences between those two things. So here’s how this all went down.

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