Adam D. Roberts's Blog, page 150

It's no secret that I'm a big fan of Amanda Hesser's. I've been cooking her recipes--from her vanilla bean loaves to her carrot fennel soup--for as long as I've been cooking, really. Which is why I'm so delighted that Amanda and her friend Merrill Stubbs have joined our ranks here on the world wide web. Check out their new site Food52: a fun, interactive recipe resource that allows you to submit recipes, vote for recipes and help shape an actual cookbook that'll be published at the end of a y...

Since I already put up one video today, I can't think of a good reason not to post this crazy music video from 1977 called "My Name is Potato." Tell your head to get ready to have a song stuck in it. [via :]

[Apologies, for the annoying squiggle in this video podcast: my computer is getting old, people.]

If that video made you desperate for a link to that cheap and easy knife sharpener, here it is: AccuSharp 001 Knife Sharpener. I can't recommend it enough.

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Big changes are afoot, loyal followers of my blog. For three years now I've lived in Park Slope, Brooklyn--steps away from Franny's (one of my top three favorite restaurants in New York)--and pretty content with my BK lifestyle: brooding with the other writers at Gorilla Coffee, skirting over to Key Foods for catchy 60s ditties as I buy vegetables wrapped in plastic, and traipsing over to Grand Army Plaza on Saturdays for the weekly farmer's market. Content, that is, except for one major...

Eggplant is a funny vegetable. It's not a vegetable that inspires passion, the way that asparagus or ramps do in springtime. It's not a vegetable that anyone would put on a short list of favorite foods. If the farmer's market held a prom, I'm pretty certain eggplant would be sitting by itself on a bench, chatting uneasily with a turnip, and waiting—hoping—someone might just ask it to dance.

Well, eggplant, here I am in my tux: waddya say we ménage a trios with some tomato and basil? No...

I've said it before and I'll say it again: I really like Anne Burrell's show on Food Network. I Tivo it and watch it each week, and more than other current Food Network show it inspires me to cook. I've made her deviled eggs, I've made her chicken liver mousse (which didn't come out too well, so I don't think I posted about it) and--this weekend--after seeing her serve grilled salmon on a bed of stewed lentils, I decided to get off my couch and recreate the picture on the screen (minus the ...

A funny thing happened when I got back from Barcelona. I received an e-mail that basically said, "Dear Adam: would you like to come to Puerto Rico? We're having a Wine & Food Festival and will fly you out, put you up and treat you to lots of authentic Puerto Rican food. We just hope you'll write about it. What do you say?"

Frankly, I didn't know what to say. What were the ethical implications here? What would my readers think if I took a free trip? Would the benefits of sharing my...

This month's banner is taking us back to school for a very important lesson on Autumnal baking. Thanks to Lindy, once again, for her terrific art and Justin for getting it up on the page. Now stop passing notes, you rapscallions, and pay attention.

So yes, when you come home from a foreign country, you want to cook all the things you ate there--to see if you can recreate the magic--but then you also want to cook something familiar: the kind of food you missed when you were abroad. The very first thing that I made when I came back from Barcelona was a tomato salad. Sure, there were tomatoes there in BCN, but I wasn't looking for a tomato rubbed on toasted bread with garlic and oil; I wanted big chunks of tomato with basil, olive oil...