Tag Archives: Salads

A Really Good Radicchio Salad

May 2, 2013 | By Adam Roberts | 3 Comments

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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.

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Scrambled Eggs with Gruyère, Fried Pita with Olive Tapenade & Tomato Salad

April 26, 2013 | By Adam Roberts | 7 Comments

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The three elements that made this breakfast come together the way that it did were leftover pita (from the night I made chicken and hummus), leftover olive tapenade (from the night I made 4-hour lamb; the recipe’s in that post), and leftover Gruyere (from that cauliflower gratin). The breakthrough moment was when I decided to fry the pita. I learned how to do this when Vinny Dotolo and Jon Shook gave me their recipe for a beet salad at their restaurant Animal; instead of croutons, they fry pita. Turns out that’s a really wonderful thing to know how to do.

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Fun with Farro

April 8, 2013 | By Adam Roberts | 5 Comments

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I’m starting to enjoy blank canvas foods like quinoa and farro and cous cous. (Autocorrect just tried to change that to “cous cows.”) The fun comes from dressing them up, like a Christmas tree or an Oscar nominee on Oscar night. The more ingredients you know to add to the mix, the more fun you can have. In all three cases, similar ingredients will work so what follows is a list of stuff you can stir into the mix to make things interesting and exciting and part of a wholesome weeknight dinner.

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Beets of the Southern Wild with Candied Quvenzhané Walnuts

February 25, 2013 | By Adam Roberts | 18 Comments

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Last year, I suffered the greatest humiliation of my life–well, except for that time I got pantsed while roller skating on a Jewish teen tour–when my Glenn Cous Cous Salad with Albert Knobs of Feta lost the Best Oscar Dish contest to Tinker Tailor Shepherd’s Pie. This was at a party hosted by my friends John and Michael; and once again, this year, they threw the same party. I had to bring another dish. THIS TIME I WOULD NOT BE DEFEATED.

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Anything Goes Salad

December 20, 2012 | By Adam Roberts | 50 Comments

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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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Stone Fruit Salads

September 11, 2012 | By Adam Roberts | 0 Comments

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This summer, if I were the sort of person who named their summers, might be called “The Summer of Stone Fruit.” That’s because, for a good part of it, I’d bring home lots of stone fruit (mostly peaches, but also nectarines and plums) from the West Hollywood Farmer’s Market. I’d put these stone fruits into a bowl on our kitchen counter and, inevitably, the stone fruit would get eaten. It was only last week that I decided that I could do more with stone fruit besides just eat it. Which is when I had the idea to use stone fruit in a salad.

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A Year of Lunches at Forage

September 6, 2012 | By Adam Roberts | 1 Comment

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Yesterday I crowned Forage my #4 favorite place to eat in Los Angeles. Even if you don’t live in L.A. or don’t plan to visit any time soon, this is relevant, I think, because what I’m praising here isn’t just a restaurant that makes good restaurant food. I’m praising a place that does something instructive: it makes Michael Pollan-ish food that’s not obnoxiously healthy. It’s all seasonal, it’s all colorful, but mostly it still tastes like a treat when you eat it. Compare the chefs at Forage to the chefs who use fat as a crutch and a calling card, who wrap chunks of lard in bacon, deep fry it in duck fat and call it dinner. Sure that’s sensational and will get you written about, but it may also kill you. Forage shows us how to eat in a way that’s exciting and stimulating while still being healthy and sustainable. What follows are photos of my lunches there over the past year.

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Sensational Summer Salads

August 28, 2012 | By Adam Roberts | 0 Comments

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The farmer’s market can be an intimidating place, especially in summer when there’s just so much to choose from. Sometimes I get overwhelmed, buy a few peaches and tomatoes and leave quickly. Other times, I just buy everything in sight, a strategy that seems wasteful at first but which almost always pays off. When I come home with armfuls of bags and mountains of vegetables, I put them immediately to use and whatever I don’t use I pickle. It’s a win-win.

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