Tag Archives: Recipes

How To Make A Caesar Salad

October 6, 2010 | By Adam Roberts | 5 Comments

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I make Caesar salads all the time and whenever I do, I forget to take pictures. Maybe it’s because it’s such a loosey-goosey process–how much garlic, how much anchovy, how much Parmesan & lemon is all a matter of taste–but, still, my Caesar salad is very good (as evidenced by this post). So, instead of waiting for the next opportunity to take pictures, I thought I would illustrate the process for you with a program I just downloaded called Paintbrush. Prepare to be amazed by my illustrious illustrating skills!

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Six-Hour Ribs

July 12, 2010 | By Adam Roberts | 0 Comments

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Oh blog, you poor, neglected thing, I’ve abandoned you for almost a week! I was in Washington, D.C. cooking with three chefs for my cookbook and before I knew it I was back and it was the weekend.

So let’s catch up. How’ve you been? As you know, I’ve been busy–scheduling, cooking, writing, traveling–but before I left for D.C. it was July 4th and I made dinner for my brother and his wife Tali. I made those ribs you see above; don’t they look good? They cooked for six hours in the oven wrapped in foil as suggested by that pre-eminent food scientist Harold McGee in this article for The New York Times.

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Meyer Lemon Meringue Pie

April 28, 2010 | By Adam Roberts | 4 Comments

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Ok, I promise, this is it with the Meyer lemons. You’re sick of them–after this post, and that post–I know, I know. And when Lindy drew lemons (that sort of look like Meyer lemons) into my banner this month, who knew I’d be writing so much about them? Unless this was Lindy’s master plan? What if she works for the Meyer lemon industry? What if her banners are prophecies and whatever she draws in them comes true? What if next month’s banner features me…DEAD?! This is like an episode of the X-Files!

But even Mulder and Scully would tell me to come off it and just get to the recipe for that gorgeous-looking pie in the lead photo.

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Salted Caramel Sauce

April 23, 2010 | By Adam Roberts | 0 Comments

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For those of you daunted by the rainbow cookie recipe, fear not: here’s a one-pot dessert sauce that, with a tub of good vanilla ice cream (I like Häagen-Dazs), will transform your entire weekend. It’s salty, it’s sticky, it’s sweet and it takes just a few minutes.

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How To Make Your Own Matzoh

March 31, 2010 | By Adam Roberts | 1 Comment

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Moses had the burning bush which talked to him and told him to free the Jews from slavery and to lead them out of Egypt; I had a burning piece of matzoh. My burning piece of matzoh didn’t talk to me or tell me to do anything, but it did fill my apartment with so much smoke I had to open all of the windows during a rainstorm. If I were superstitious, I might wonder if this burning matzoh was punishment for my non-seder at Five Guys Burgers the night before where, instead of dipping bitter herbs into salted water, I dipped French fries into ketchup. Regardless, this was my first attempt at making matzoh and it all happened because of a mysterious package that arrived earlier in the day.

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Momofuku Milk Bar’s Compost Cookie Recipe

February 24, 2010 | By Adam Roberts | 3 Comments

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My mom loves Regis Philbin. Growing up, she’d watch Regis & Kathie Lee religiously; she even once went to a shopping mall, somewhere on Long Island, to get Kathie Lee Gifford to sign a copy of her book. These days, she and my dad Tivo Regis and Kelly in the morning and watch it at night. I’m a View man myself (though Whoopie is no Rosie; I miss the compulsively watchable hysteria of Rosie vs. Elizabeth) but once I went to a taping of Regis & Kathie Lee, almost ten years ago, because my friend Dana was Harrison Ford obsessed and he was the featured guest.

Why am I telling you all this? Because if you’d asked me last week, “Who are the last two people you’d expect to have the key to unlock the mysteries of one of New York’s greatest cookies” I would not have said “Regis Philbin and Kelly Ripa.” And yet, thanks to this post on Eater New York, it became evident last week that if I wanted to make Momofuku Milk Bar’s compost cookies at home, the recipe was right there on Regis & Kelly’s webpage.

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French Onion Soup

February 17, 2010 | By Adam Roberts | 2 Comments

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The idea of a secret ingredient is a funny one. I think it’s based on a modern American notion of shortcuts; the idea that instead of working hard to be successful, you can win the lottery or appear on a reality show or read the Cliff’s Notes and still pass your A.P. English exam (I did that actually: sorry, Hester Prynne). This American obsession with getting everywhere as quickly as possible, to FastPass your way to accomplishment, doesn’t translate well to cooking. Which is why, I think, so many Americans don’t cook. They’d rather fast food it, or frozen dinner it, than stand over a stove. And when they do stand over the stove, they want “quick tips” and “30 minute meals” and the magical, secret ingredient that’ll propel their dinner to greatness. But the truth is no one ingredient can propel your dinner to greatness; greatness comes with patience and practice, over time.

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The Best Meatloaf I’ve Ever Had

February 2, 2010 | By Adam Roberts | 1 Comment

It’s hard to get excited about meatloaf. That is, unless you’re standing in the kitchen at Craft in New York and Chef Damon Wise (Tom Colicchio’s right-hand man) is mixing together ground beef, pork, crisp shitakes (that taste like bacon), golden soffrito, soy sauce, fresh oregano and Parmesan cheese. The resulting meatloaf–which Chef Wise called “Umami Meatloaf”–was, without question, the best I’ve ever had. And then, as you’ll see in the following Food2 video, I went and recreated it at home. All the proportions and ingredients and steps are listed in the video, but, just in case, I’ll share them after the jump. And now, without further pause, here’s one killer meatloaf:

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