Adam D. Roberts's Blog, page 113
July 6, 2011
Someone's In The Kitchen With...Amanda Hesser & Merrill Stubbs
Amanda Hesser has lived in my kitchen for as long as I've been cooking. Well, in cookbook form: her "Cooking For Mr. Latte" (which I refer to as a cookbook even though it's really a memoir (with recipes) about her courtship with New Yorker writer Tad Friend) is a constant go-to resource for me. The almond cake in it? It's one of my all-time favorite recipes. So it was a big deal to have her and her Food52 co-creator and collaborator Merrill Stubbs here in my kitchen today for this latest installment of "Someone's In The Kitchen With." We chat about The New York Times Cookbook (Merrill assisted Amanda in writing it), the creation of Food52, and--later on in the conversation--what it's like being women in a male dominated internet start-up world. Plus, I served them this coffee cake and Amanda already Tweeted that she's coming back for more tomorrow. I cooked for a cookbook hero and she wants to come back for more (that's a good feeling).
Previous Episodes: Ed Levine, Matt Armendariz, The Big Gay Ice Cream Truck.
July 5, 2011
The Best Dinner Rolls of Your Life
Who invites friends over for dinner rolls?
On Thursday night, I did that very thing. I texted our friends who live in our building and said, "Hot dinner rolls and honey if you want right now!" It was a strange text, one that I thought might be met with radio silence. But one friend, our friend Rob, said "Yes!" and came over moments later to experience the best dinner rolls I'd ever made. And he was not disappointed.
Click here to read the rest of this Amateur Gourmet post »
June 30, 2011
Yucatan-Style Slow-Roasted Pork Tacos
When the James Beard award-winning editor of The Washington Post food section writes a cookbook, you know you better buy it. In my case, I blurbed it--(look for me on the back cover!)--because the book in question, Joe Yonan's "Serve Yourself," is truly excellent. It's not one of those cookbooks full of familiar recipes that have been tweaked in such minor ways you wonder why you bought it; here everything is fresh, smart and mouth-watering. Especially the recipe on pg. 66: "Yucatan-Style Slow Roasted Pork."
Click here to read the rest of this Amateur Gourmet post »
June 29, 2011
Someone's In The Kitchen With...Ed Levine (PLUS: Win Free Tix To The Serious Eats All-Star Sandwich Festival)
The man, the myth, the legend, Ed Levine--creator of Serious Eats--stopped by my kitchen on Monday to chat with me all about his career; from his book "New York Eats," to the TV show he hosted with Jeffery Steingarten (and a surprising moderator) to the creation of Serious Eats itself. We also talked about the big Serious Eats sandwich festival coming up on Governor's Island on July 23rd. There'll be sandwiches from Torrisi, Locanda Verde, Gramercy Tavern, Salumeria Biellese, Taim Mobile; plus our friends from the Big Gay Ice Cream truck will be there too. Oh and lots of booze. Tickets are $65 each (buy them here) but Ed generously agreed to give away TWO pairs of tickets to Amateur Gourmet readers. So: to win, write a recipe for your favorite sandwich in the comments (make sure to use a valid e-mail address). I'll pick the two best sandwiches and those folks will each win a pair of tickets to the event. And I'll be there too, so see you there!
Previous Episodes: Matt Armendariz, Big Gay Ice Cream Truck, Big Girls, Small Kitchen, Emeric Harney & Rachel Wharton.
June 28, 2011
We're Moving To L.A.!
I'm really bad with a secret. No, really. Case in point: I wasn't supposed to share this particular secret until 12 PM, but I couldn't hold it in any longer. You see, Craig just accepted an amazingly cool job offer in L.A. (more on that later) and we just gave notice here in New York that we're leaving. And so, my loyal readers, a grand adventure awaits: Craig and I are moving to L.A. on September 1st!
Click here to read the rest of this Amateur Gourmet post »
June 27, 2011
Big News Coming Tomorrow
New Orleans Wrap-Up
Just to bring some closure to the whole New Orleans experience, an experience that we loved, I thought I'd do a tie-it-up-with-a-bow wrap-up post for you to bookmark for your next trip there. To review: you must visit Cafe du Monde and Commander's Palace (as all the guidebooks will tell you). Off the beaten path, you must go listen to music on Frenchmen St. (skip Bourbon Street. Really.) and, during the day, if you're schvitzing, cool off with a Pimm's Cup at Napoleon House or a Sno-Bliz at Hansen's. Meal-wise, you're not allowed to miss Cochon. Make sure to drink a Sazerac at Lafitte's Blacksmith Shop and Bar. And, if you have some extra meals to figure out, do visit Mandina's, The Green Goddess and/or The Camellia Grill (depending on what you're craving). And if you don't have a trip planned yet, go next year for JazzFest. We're planning to go then too.
Roasted Strawberry Crostini
This is a sponsored review from BlogHer and Kraft.
I don't want to go on the record saying this, but it's possible—very possible—that I once was sent to school with a cream cheese and jelly sandwich.
Sure, there are people in this world who eat cream cheese and jelly sandwiches. I'm not one of them. And the idea that I was once sent to school with one fills me with revulsion and contempt. And yet: what's so wrong with cream cheese and jelly together?
Click here to read the rest of this Amateur Gourmet post »
June 24, 2011
Great New Orleans Meals at Mandina's, The Green Goddess, The Camellia Grill & Cochon
We ate many meals in New Orleans, but the following four meals were the most memorable for me. In all four cases, these weren't meals you could enjoy anywhere else in the country. The food, the people, and, most importantly, the environments added up to create four totally unique experiences; experiences that I recommend you have on your next trip there.
Click here to read the rest of this Amateur Gourmet post »
June 23, 2011
A Crawfish Boil (Plus: How To Eat A Crawfish)
There are two types of people in this world: those who like to work for their food and those who don't.
People who like to work for their food are often fond of shellfish (cracking lobster claws, picking meat out of crab legs, peeling the shells off shrimp) and these people are often the ones who, when they eat a roasted chicken, identify and devour every last edible morsel. I'm not one of those people.
Click here to read the rest of this Amateur Gourmet post »
Adam D. Roberts's Blog
- Adam D. Roberts's profile
- 3 followers
