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Entries tagged with 'Adam Roberts'

Linton Hopkins' Sauteed Georgia Trout with Watercress Puree and Mandarin Salad

Kate Williams 1 comment

Despite its restaurant-quality presentation, Linton Hopkins' Sauteed Georgia Trout with Watercress Puree and Mandarin Salad featured in Adam Roberts' Secrets of the Best Chefs, is a relative breeze to prepare (for a cheffy dish) and worth any extra minute of effort. This is elegant Southern cooking at its finest. More

Linton Hopkins' Sauteed Georgia Trout with Watercress Puree and Mandarin Salad

Serious Eats Kate Williams Post a comment

Despite its restaurant-quality presentation, Linton Hopkins' Sauteed Georgia Trout with Watercress Puree and Mandarin Salad featured in Adam Roberts' Secrets of the Best Chefs, is a relative breeze to prepare (for a chef-y dish) and worth any extra minute of effort. The trout is simply salted and seared, skin-side down for a crisp crust and barely-cooked flesh. A puree of watercress, leeks, and cream forms the base of the dish, and the whole kaboodle gets topped with a bright, bracing salad of mandarin oranges, fennel, dill, radish, and parsley. It's a beautiful plate of food, and tastes even better than it looks. More

Melissa Clark's Seared Duck Breast with Garam Masala and Grapes

Kate Williams Post a comment

It'd be a shame to pass over a described as a "masterpiece." Full stop. In Secrets of the Best Chefs, Adam Roberts is totally enamored of Melissa Clark's recipe development process. And his adoration is most evident in his headnote to Clark's recipe for Seared Duck Breast with Garam Masala and Grapes. It's a relatively simple recipe (duck breast gets an hour-long rest with garam masala and salt before being seared, finished in the oven, and topped with a pan sauce of grapes, cinnamon, and balsamic vinegar) with show-stopping results. More

Melissa Clark's Seared Duck Breast with Garam Masala and Grapes

Serious Eats Kate Williams 1 comment

It'd be a shame to pass over a described as a "masterpiece." Full stop. In Secrets of the Best Chefs, Adam Roberts is totally enamored of Melissa Clark's recipe development process. And his adoration is most evident in his headnote to Clark's recipe for Seared Duck Breast with Garam Masala and Grapes. It's a relatively simple recipe (duck breast gets an hour-long rest with garam masala and salt before being seared, finished in the oven, and topped with a pan sauce of grapes, cinnamon, and balsamic vinegar) with show-stopping results. More

Daniel Patterson's Grilled Brassica with Dandelion-Green Vinaigrette

Kate Williams Post a comment

Broccoli and cauliflower are staple vegetables in my kitchen, so I assumed I'd eaten these brassica in just about every way possible. But Daniel Patterson's recipe for Grilled Brassica with Dandelion-Green Vinaigrette in Adam Roberts' Secrets of the Best Chefs proved me wrong. Patterson grills an assortment of brassica--including vibrant romanesco and leafy rape and cicco--until well-charred and tender. He plates the vegetables with plump bulgar wheat, a squeeze of lemon, and (best of all) a verdant, bitter dandelion vinaigrette. More

Daniel Patterson's Grilled Brassica with Dandelion-Green Vinaigrette

Serious Eats Kate Williams Post a comment

Broccoli and cauliflower are staple vegetables in my kitchen, so I assumed I'd eaten these brassica in just about every way possible. But Daniel Patterson's recipe for Grilled Brassica with Dandelion-Green Vinaigrette in Adam Roberts' Secrets of the Best Chefs proved me wrong. Patterson grills an assortment of brassica--including vibrant romanesco and leafy rape and cicco--until well-charred and tender. He plates the vegetables with plump bulgar wheat, a squeeze of lemon, and (best of all) a verdant, bitter dandelion vinaigrette. More

Sweet-and-Sour Balsamic-Glazed Spareribs from Vinny Dotolo and Jon Shook of Animal

Kate Williams 1 comment

Leave it to carnivores Vinny Dotolo and Jon Shook, the fearless chefs behind the meat-centric LA restaurant Animal to give us a platter of blackened, sticky ribs, as documented in Adam Roberts' new book, Secrets of the Best Chefs. I'm calling this rib sauce black magic from now on. More

Sweet-and-Sour Balsamic-Glazed Spareribs from Vinny Dotolo and Jon Shook of Animal

Serious Eats Kate Williams 4 comments

Leave it to carnivores Vinny Dotolo and Jon Shook, the fearless chefs behind the meat-centric LA restaurant Animal to give us a platter of blackened, sticky ribs, as documented in Adam Roberts' new book, Secrets of the Best Chefs. I'm calling this rib sauce black magic from now on. More

Alice Waters' Olive Oil Fried Eggs with a Crown of Herbs

Kate Williams 1 comment

Alice Waters has built her reputation on simply prepared, fresher-than-fresh produce-based California cuisine. When Adam Roberts visited her in Berkeley while writing his Secrets of the Best Chefs, she spoke of salads and cheese tacos; but it was her Olive Oil Fried Eggs with a Crown of Herbs that left the greatest impression. More

Alice Waters' Olive Oil Fried Eggs with A Crown of Herbs

Serious Eats Kate Williams Post a comment

Alice Waters has built her reputation on simply prepared, fresher-than-fresh produce-based California cuisine. When Adam Roberts visited her in Berkeley while writing his Secrets of the Best Chefs, she spoke of salads and cheese tacos; but it was her Olive Oil Fried Eggs with a Crown of Herbs that left the greatest impression. She gently fries up to six eggs at a time in an ample pool of olive oil showered with upwards of half a cup of chopped herbs. The eggs turn a bit crisp on the bottom, but stay velvety on top--crusty, garlic rubbed bread is all that's needed to accompany the simple dish. More

Cook the Book: 'Secrets of the Best Chefs'

Kate Williams Closed

Adam Roberts has come a long way from his Janet Jackson breast cupcakes. After his post on making post-Superbowl boob-shaped cupcakes launched his blog The Amateur Gourmet in 2004 into Internet-search fame, he has grown from a timid home cook to a voracious blogger with a devoted following (and we've been fans since the beginning!). His newest project is this cookbook: Secrets of the Best Chefs. Enter to win your copy here. More

Walking on Hot Coals

Slice Adam Kuban 42 comments

Friend of Slice Adam "The Amateur Gourmet" Roberts unknowingly walks into a minefield while trying to explain to friends the difference between burned and charred pizza. More

And On The Subject Of Sandwiches...

New York Carey Jones 1 comment

[ Photo: Amateur Gourmet ] Adam Roberts, the Amateur Gourmet, claims to have found New York's best tuna sandwich at The New French in the West Village—a fresh tuna steak, oil-poached (he guesses) and cubed, with lemon aioli on... More

Meet & Eat: Adam Roberts, The Amateur Gourmet

New York Laren Spirer 12 comments

[Photos: Adam Roberts] Today there are literally millions of food blogs, but back in 2004, it was rare to see someone pull out a camera at a restaurant or post pictures of their culinary creations. Adam Roberts, also known... More

Susan Boyled Potatoes

Adam Kuban 1 comment

The Amateur Gourmet's recipe for Susan Boyled Potatoes makes a dish that is "seemingly plain on the outside but on the inside an embarrassment of riches." They're stuffed with a pancetta-enhanced cheese fondue sauce.... More

The Great New York Foodie Photo Scavenger Hunt

New York Erin Zimmer 1 comment

The Amateur Gourmet is hosting The Great New York Foodie Photo Scavenger Hunt. All you need is a camera, hopefully a friend for company, and some time to kill. Every picture is worth points—for example, a slice of pizza outside... More

The Amateur Gourmet Turns Five!

New York Erin Zimmer 3 comments

Adam Roberts of The Amateur Gourmet, the FN Dish, and early Serious Eats days, is probably a lot less amateur now that his blog is almost five years old. Take a stroll down memory lane here with his very first... More

Adam Roberts' Final 12 Hours in New York

New York Robyn Lee Post a comment

Adam Roberts (aka The Amateur Gourmet) shares how he would spend his final 12 hours in New York City, starting with Murray's Bagels, heading to Joe The Art of Coffee, getting lunch at Katz's Deli, and eating dinner at Jean-Georges.... More

Amateur Gourmet the Go-To Guy for 'Next Food Network Star' Coverage

Adam Kuban Post a comment

Looks like Adam "The Amateur Gourmet" Roberts will be the man to watch if you want to follow along with the Food Network's Next Food Network Star show this season. He interviewed each hopeful as he or she got booted and will webcast video spots with the bootees as well as host "viewing parties" for each episode. Details on The Amateur Gourmet.... More

Hot or Not: Amateur Gourmet vs. Gary Vaynerchuk

Adam Kuban Post a comment

Battle of the Hot Male Web Hosts on TVWeek.com pits male web-video stars in eight different categories against one another. Our friend Adam "The Amateur Gourmet" Roberts is up against wine-vlogging maniac Gary Vaynerchuk. To refresh you on how the rules work, we currently have 16 contestants divided into eight pairings of head-to-head battles in this first round. By Friday, the eight winners will move on to the second round. We will add one more contestant in the wild-card slot to make nine in the final round. I'm not going to spoil the results, but AmGour sure could use your help.... More

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