'Roberta's' on Serious Eats

Poulet Rouge With Cabbage, Turnip, and Black Radish From 'Roberta's'

Roberta's chef Carlo Mirarchi cooks this chicken in two steps: he starts it whole in a hot oven before separating the legs from the breast and sticking it all on the grill. This (admittedly laborious) process results in perfectly cooked leg and breast meat, infused with smoke from the grill. Around the chicken are pieces of roasted Japanese turnips, buttery Savoy cabbage drizzled with maple syrup, and thin rounds of spicy black radish. More

Poulet Rouge With Cabbage, Turnip, and Black Radish From 'Roberta's'

Roberta's chef Carlo Mirarchi cooks this chicken in two steps: he starts it whole in a hot oven before separating the legs from the breast and sticking it all on the grill. This (admittedly laborious) process results in perfectly cooked leg and breast meat, infused with smoke from the grill. Around the chicken are pieces of roasted Japanese turnips, buttery Savoy cabbage drizzled with maple syrup, and thin rounds of spicy black radish. More

Pappardelle With Duck Ragu From 'Roberta's'

The pasta chapter in the Roberta's cookbook is primarily about fresh pasta. There are a couple of recipes that call for dried, but if you want to cook Roberta's pasta, you've got to be prepared to pull out a pasta machine. Carlo Mirarchi's basic pasta dough is egg-rich and a beautiful shade of yellow. It pairs well with countless sauces and fillings, and today we'll be braising a rich and meaty duck ragù. More

Pappardelle With Duck Ragu From 'Roberta's'

The pasta chapter in the Roberta's cookbook is primarily about fresh pasta. There are a couple of recipes that call for dried, but if you want to cook Roberta's pasta, you've got to be prepared to pull out a pasta machine. Carlo Mirarchi's basic pasta dough is egg-rich and a beautiful shade of yellow. It pairs well with countless sauces and fillings, and today we'll be braising a rich and meaty duck ragù. More

Speckenwolf Pizza With Mozzarella, Oregano, Onion, Mushroom, and Speck From 'Roberta's'

Like the restaurant itself, the Roberta's cookbook begins with pizza, so we too will kick off our week with a pie. The Speckenwolf is a mainstay on their menu: a simple white pizza topped with paper-thin slices of smoky cured speck, creamy fresh mozzarella, earthy mushrooms, and sharp red onions. It's the tiny sprinkle of oregano, though, that totally makes the dish. More

Speckenwolf Pizza With Mozzarella, Oregano, Onion, Mushroom, and Speck From 'Roberta's'

The Roberta's cookbook also begins with pizza, so we too will kick off our week with a pie. The Speckenwolf is a mainstay on their menu. It's a simple white pizza topped with paper-thin slices of smoky cured speck, creamy fresh mozzarella, earthy mushrooms, and sharp red onions. It's the tiny sprinkle of oregano, though, that totally makes the dish. More

Staff Picks: Burger Places with Great Beer

Sometimes all you want is a great burger and the beverage that goes alongside it isn't too important. But other times, access to a wide variety of awesome beer is equally crucial to eating a delicious burger. For those times, we've compiled a list of a few favorite spots across the nation to simultaneously satisfy a craving for an exceptional pint and a delicious beef patty. Click through the slideshow to see all of our picks. More

Daily Slice: 'Whipper Snapper' at Roberta's

I have a complicated relationship with Roberta's pizza, which when fresh out of the oven is one of my favorites in the city, but falls off that peak within about ten minutes of cooling. But when I make it out to Bushwick, my choice pie at the moment is the 'Whipper Snapper' ($17). The pizza builds a thick, creamy layer of mozzarella and rich, faintly goaty capra sarda atop which it's dotted with snap peas and pancetta, a drizzle of white balsamic over the top. More

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