Recipes and food adventures with Adam Roberts
Category
cream
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Scallop Chowder
When Rebecca Charles of New York’s celebrated Pearl Oyster Bar first taught me the recipe for her scallop chowder, I asked if it was possible to substitute milk for the cream. She looked at me like I was crazy. “Why would you want to do that?” she asked. Good question. This recipe (featured in SECRETS…
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Salmon and Sorrel Troisgros
Once upon a time, I bought Richard Olney’s “Simple French Food,” a classic text that’s required reading for many an aspiring chef. I remember reading it casually (I even cooked from it once: Squid & Leeks in Red Wine) and I remember making a mental note that if I ever found sorrel at the farmer’s…
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Creamed Mushrooms on Toast
When I’m home alone and making dinner for myself, my standards change dramatically. If Craig’s there (and he usually is), I know he has certain expectations about what constitutes a dinner. That’s fair, because most people do. But alone? My standards go out the window and I just improvise a meal with whatever I have…
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