Recipes and food adventures with Adam Roberts
Category
techniques
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The Best Apple Pie I’ve Ever Made
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Memorize this fact about apple pie making, and you’ll be set for life: it’s not about the recipe, it’s about your state of mind. That nugget comes from Craig’s dad, the master of apple pie (see here), who’s said to me, in the past: “I think you’re overthinking it.” And in the past I had…
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The Best Way To Cook Farro
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Talking about the best way to cook farro is a bit like talking about the best place to have a colonoscopy; useful information, perhaps, but not anything to get excited about. Hey, I shared your feelings until I had the privilege of cooking with the great American chef Suzanne Goin at the LA Times Book…
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Casual Crostata
If you’ve been reading me for a while, you know I tend to make a huge stink about pie dough. How I can’t roll it out, how I don’t have the magic touch (like Craig’s dad), how even after learning all of the rules–keep things cold, move the dough around as you roll it–it rarely…
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Foolproof Apple Pie
I’m a pie fool which isn’t the same thing as being a fool for pie. Julie Klausner recently pointed out in her podcast that Jews are cake people, Christians are pie people. From my own life experience, I find that to be true: my Jewish parents and grandparents, when at a social gathering, would put…
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Weekend Brunch: Poached Eggs on Roasted Potatoes with Hollandaise Sauce
Last weekend, I decided to make a very ambitious breakfast of poached eggs on roasted potatoes with Hollandaise sauce. It took a whole carton of eggs (three for the Hollandaise, four for poaching and the rest for throwing away after the yolks bled into the whites) but the resulting dish, as you can see, was…
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The Steak Spoon
In the comments for the perfect steak video I linked to yesterday (which is already a big hit, thanks for watching it!) someone wrote: “What is w/ the spoon? Where [are] your tongs?” It’s a great question because it IS a little unusual to flip your steak over with a spoon, isn’t it? The answer…
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How To Make Bland Pasta Better
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The pasta you see above may call to you and cause you to eat your computer screen, but don’t be fooled. Before I put that pasta through Amateur Gourmet Pasta Rehab, it was a bland, boring mess. Two ingredients came from the farmer’s market: fresh corn and basil. The corn, as I should’ve guessed this…
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