Tag Archives: Smitten Kitchen

Al Di La’s Chocolate and Pear Cake

October 21, 2013 | By Adam Roberts | 26 Comments

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There are people in this world who can read the same book over and over again. That’s hard for me because I view my time on this earth much like Dorothy views the red sand in the Wicked Witch’s hourglass, constantly sifting downward until there’s nothing left. I almost never read the same book twice (though I did recently re-read Cooking For Mr. Latte but that’s only because I’d just finished reading We Need To Talk About Kevin and, after that, I needed something that made the world not seem like a festering black hole of misery and despair; though I do recommend that book, I do).

Anyway, I’m saying all this because I have a similar attitude about desserts. Almond Cake notwithstanding, why make the same dessert again and again when there are so many desserts out there for you to try? In case you haven’t noticed, I make a different dessert for almost every dinner party. Well, did. See everything’s changed now because I just discovered the recipe for Al Di La’s Chocolate and Pear Cake on Smitten Kitchen and it may be my new favorite go-to fall dessert. I’ve already made it twice.

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The Clean Plate Club, Episode #7: Deb Perelman

September 11, 2013 | By Adam Roberts | 8 Comments

This week’s Clean Plate Club guest needs no introduction: if you’re reading this and you haven’t visited Smitten Kitchen, you have your food blog priorities out of whack. Deb is the queen of the form, the sun at the center of the food blog universe. Don’t believe me? How many food bloggers can you name with tens of millions of readers a month, profiles in The New York Times, and a best-selling cookbook to boot? Deb is the real deal and I’m so lucky she agreed to talk to me over Skype, though we did get into a huge fight about photography. Let me explain.

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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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Harvest Roast Chicken with Grapes and Olives

December 4, 2012 | By Adam Roberts | 3 Comments

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I am so proud of my friend Deb Perelman and her Smitten Kitchen Cookbook, which is taking the world by storm. She’s proving, with her New York Times bestseller status and Amazon-clobbering sales rank, that food bloggers are here to be taken seriously. It’s especially exciting because Deb and I have the same cookbook agent and we sold our books around the same time, toasting our endeavors with a toasted marshmallow milkshake at Stand. And on December 17th, we’ll be sharing the stage at the New York Public Library for a discussion all about our books and food blogging in general. (Details below.)

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My Cookbook–Arriving Next Week!–Makes Friends

November 6, 2012 | By Adam Roberts | 0 Comments

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Vanilla Bean Pudding

June 4, 2012 | By Adam Roberts | 0 Comments

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Let’s talk pudding.

It doesn’t sound sexy like “panna cotta” or sophisticated like “pot de crem.” It sounds like the kind of thing you eat out of a plastic container with an aluminum peel on top which, for many people who grew up with Billy Cosby shilling for it on TV, it very much is. Which is unfortunate because good pudding–the kind of pudding you make at home with whole milk, sugar, corn starch, and any flavor combination you want–can be a cozier and more comforting dessert than those fancier, European concoctions.

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Pineapple Upside-Down Cake with Toasted Coconut Ice Cream

April 17, 2012 | By Adam Roberts | 0 Comments

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If you’ve ever seen “Fiddler On The Roof,” you probably know the term “yenta.” A yenta, in Yiddish, is a busybody, a meddler; in “Fiddler,” though, she’s a specific person, a matchmaker.

My whole life, I’ve always been something of a yenta. I love to get involved with people’s life decisions, telling people where to work, where to live, who to date. I’m kind of annoying that way. Which is why, over the years, I’ve pulled back a bit and let people lead the lives they want to lead, not getting too involved. And as far as matchmaking, occasionally I’ll set people up–I have some successes under my belt, some disasters too–though now I think I’m better off applying my skills to food: which is why I decided to pair pineapple upside-down cake with homemade toasted coconut ice cream.

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Yellow Cake with Chocolate Frosting

February 7, 2012 | By Adam Roberts | 1 Comment

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What’s a birthday dinner without birthday cake?

There has to be cake. And after polling Craig on his preferred dinner option (the aforementioned birthday lasagna), I queried him about cake. His response: “Yellow cake with chocolate frosting, please.” That’s when a hyperlink appeared in my brain sending me to this cake recipe from Smitten Kitchen.

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