Recipes and food adventures with Adam Roberts
Category
October 2009
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Gina DePalma’s Zucchini Olive Oil Cake with Lemon Crunch Glaze
There’s a transitional moment that comes every year when zucchini goes from being a summer ingredient to being a fall ingredient. It’s still growing — it just arrived in my CSA and it’s October — and the question is: what can you do with it that doesn’t feel too summery? Enter the late, great Gina…
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Momofuku’s Ginger Scallion Noodles
Bow down before me, mortals, it’s time to face facts. David Chang is one of the most celebrated, important chefs in New York, right? Right. His cooking is hardcore and bad-ass isn’t it? It is. So what does it mean that a mere amateur like me, a tiny speck on the giant tapestry of New…
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The First Meal
The first meal that you cook in a new apartment is very, very important. We all remember what happened last time, don’t we? I attempted to inaugurate our Park Slope apartment three years ago with Edna Lewis’s fried chicken (fried in butter and lard) and didn’t get the fat hot enough. The result? Gooey, gloppy,…
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Where To Eat in Park Slope
As we close the chapter on my Park Slope existence, it’s time to reflect on all the food that I’d eat there, day in, day out. The food in Park Slope is very good, sometimes great, sometimes not-so-great, but almost always consistent. It’s best divided into two categories: the food you should eat if you…
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Outstanding in the Field
[When my friend Jimmy Hilburn told me that he was attending an event called “Outstanding in the Field,” I asked him if he’d take pictures and do a guest post. As you can see below, Jimmy went above and beyond the call of duty. Here’s Jimmy with the story of an unforgettable dinner.] Is it…
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Gorilla Coffee
The big question, when we finally decided not to renew our lease here in Park Slope, was not: “How will we afford to move?” “How are we going to find an apartment as nice as this one in Manhattan?” “Will we get our security deposit back now that the apartment is caked in cat hair?”…
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A Response To C. Kimball
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[Last week, Christopher Kimball of Cook’s Illustrated wrote a rather nasty Op-Ed in the NYT, linking the closing of Gourmet Magazine to the proliferation of food blogs. Obviously, this hit a nerve with me, so I penned my own Op-Ed in response. I share it with you below, but recommend you read his first (click…
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How To Paint Your Kitchen
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This is the story of how two dunderheads, one who’d never painted a room before, the other who’d only painted a wall, spent a full Saturday (from 11 am to 1 am) painting a bedroom and a kitchen. For the purposes of this post, we will focus on the kitchen; a task that might seem…
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Roasted Chickpeas
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…
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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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