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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April 3, 2013 | By Adam Roberts | 22 Comments
Yes, I made this smoothie. I didn’t really use a recipe; though, if you shuffle through the contents of my brain, you’ll probably realize I memorized a recipe out of Mad Hungry that I blogged about once here. The key to it all is: instead of using ice? You use frozen berries. And the rest sort of happens willy-nilly.
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May 21, 2012 | By Adam Roberts | 0 Comments
This post combines three recent posts into one scrumptious bite: (1) Rancho Gordo beans; (2) My Love Affair with Toast; and (3) My Very Own Herb Garden.
Let’s start with the toast: instead of a jam-topped breakfast concoction, this toast moves in a more savory direction. I toasted it just like normal (I couldn’t cut a thick slice because Craig bought pre-sliced sourdough bread; I forgive him) and then–here’s where we go savory–rubbed it with a garlic clove and then drizzled it with good olive oil (Katz’s, if you wanna know the details).
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August 16, 2010 | By Adam Roberts | 0 Comments
Downstairs from our apartment, we have two friends who have their own apartments. These friends are Rob (who you’ve met before) and Ameer (who you’ve also met). Rob is a cardiologist, Ameer works in advertising. The two of them recently invited Craig and I and several other people to a Scotch tasting at Rob’s apartment because, well, they love Scotch.
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June 4, 2010 | By Adam Roberts | 0 Comments
As a kid, I felt the same way about plain yogurt as I did about white crayons: why do these things exist? Who would eat plain yogurt? Who would color with a white crayon? What kind of sick, twisted soul would find these things appealing?
As an adult, I still feel the same way about the white crayon–Why does it exist? To color on black paper? Who has black paper?–but I’ve had a change of heart about plain yogurt. Especially now that I’ve discovered plain Greek yogurt, which is thick and rich and, when paired with other flavors, very satisfying as an afternoon snack.
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March 10, 2010 | By Adam Roberts | 0 Comments
Inspiration strikes at the strangest moments. Like Newton under the apple tree, you might be daydreaming about “The Golden Girls” episode where Dorothy’s friend has a lesbian crush on Rose and BOOM–you’ve invented gravity!
Such was the case for me, last week, while grading student work in my Gotham Food Writing class: I had the sudden, inexplicable urge to stick a banana in a hot dog bun, schmear it with peanut butter, drizzle on honey and call it “The Elvis Dog.” This was a great moment in human history.
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October 7, 2009 | By Adam Roberts | 1 Comment
Let me say right off the bat: this is not a great recipe.
It has the potential to be a great recipe–I really wanted it to be a great recipe–but as it stands right now, it’s in need of some serious tweaking. And that tweaking may just be the simple addition of a Tablespoon of olive oil, but I’m getting ahead of myself.
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June 23, 2009 | By Adam Roberts | 0 Comments
Another quick, seasonal recipe from Dorie Greenspan. Take one pound of rhubarb, cut it into 2 inch pieces, place in a pie plate with 1/2 cup of sugar, orange zest (or lemon zest) from one orange or lemon and let sit for five minutes. Preheat oven to 400, cover dish with foil, and cook for 15 minutes. Check to see if sugar is dissolved: if not, stir around, and let it go a minute or two more. Then remove the foil and cook another five minutes. That’s it! Let it cool and serve with yogurt. A lovely, healthy spring snack.
