Recipes and food adventures with Adam Roberts
Category
Franny’s
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Franny’s Toasted Almond Gelato
Somewhere along the way, I lost interest in making ice cream. I didn’t lose interest in ice cream, just making it. So if I were to have a dinner party, I might make brownies and hot fudge sauce for brownie sundaes (as I did for an upcoming episode of The Clean Plate Club), but I’d…
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Oven-Broiled Eggplant Dip
Remember that time I made a stovetop-charred eggplant dip (aka baba ganoush)? Really? You don’t remember that? Because that was like a week or two ago. You really ought to have your memory checked. Anyhoo, I realize that many of you may have been intimidated by the idea of stovetop charring. “Put an eggplant on…
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The Raw Rhubarb Daiquiri
You can taste great food in your head long after you first experience it. That’s the case for me and the rhubarb cocktail I drank at Franny’s in 2009. Most rhubarb drinks have a cooked quality to them; the rhubarb is generally poached in a sugar syrup. The Franny’s rhubarb drink (which, apparently, is made…
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Sugar Snap Peas with Whipped Ricotta
We ate a wonderful dish at Franny’s a few weeks ago of sugar snap peas (my favorite springtime vegetable) served on a cloud of whipped ricotta resting in a sea of olive oil. It was such a beautiful dish–the bright greenness of the snap peas, the cooling creaminess of the ricotta–that not only did I…
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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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Spaghetti with Ramps at Franny’s
The “r” word made its first appearance on Twitter last week when one of the many food people I follow announced that they spotted ramps at the Union Square Greenmarket. “Ramps are here!” another cheered and, as happens every year, the ramp-lovers went on a rampage. I’m a ramp liker, not a ramp lover. What…
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The Radicchio Salad at Franny’s
We all get hammered over the head so often about fresh ingredients and using the best ingredients (“Use a really good olive oil,” says The Barefoot Contessa; “I make my own toothpaste,” says Alice Waters) that sometimes it’s easy to dismiss it all as snobby nonsense. Then you go to Franny’s, which is quickly becoming…
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