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

Cook the Book Kate Williams Post a comment

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'

Serious Eats Kate Williams Post a comment

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

Romaine Salad with Candied Walnuts and Pecorino From 'Roberta's'

Cook the Book Kate Williams 2 comments

We've made our fair share of Caesar salads here on Serious Eats over the years. Heck, I've made a few of them. So I'm not exactly breaking new ground here. But until I picked up the Roberta's cookbook, I had never seen a version so austere in appearance and yet bold in flavor. More

Romaine Salad with Candied Walnuts and Pecorino From 'Roberta's'

Serious Eats Kate Williams Post a comment

We've made our fair share of Caesar salads here on Serious Eats over the years. Heck, I've made a few of them. So I'm not exactly breaking new ground here. But until I picked up the Roberta's cookbook, I had never seen a version so austere in appearance and yet bold in flavor. More

Pappardelle With Duck Ragu From 'Roberta's'

Cook the Book Kate Williams 2 comments

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'

Serious Eats Kate Williams 6 comments

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'

Cook the Book Kate Williams 4 comments

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'

Serious Eats Kate Williams 3 comments

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

Cook the Book: The 'Roberta's' Cookbook

Cook the Book Kate Williams Closed

The Roberta's cookbook tells the tale of the storied Bushwick pizza-and-more restaurant from its ramshackle beginnings through its growth into more than just a hipster destination. It in there is a profusion of Instagram-worthy photographs that lend the book a creative and honest dynamic; it's just as much fun to read the book as it is to explore the food. More

Staff Picks: Burger Places with Great Beer

A Hamburger Today Erin Jackson 5 comments

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

Top This: Baby Sinclair (à la Roberta's)

Slice Erin Mosbaugh 6 comments

We caught up with pizza boss Lauren Calhoun at Roberta's in Bushwick to find out how to make the Baby Sinclair, an earthy pie topped with aged cheddar, dinosaur kale, maitake mushrooms, and Calabrian chilis. See the step-by-step instructions in the slideshow. More

Good Bread: The Story of Sourdough in NYC; 9 Loaves to Try

New York Andrew Coe 5 comments

New York has only been baking sourdough for about 40 years, but in that time the artisan bread revolution has given us some wonderful loaves. More

Ed Levine's Must-Eat New York Dishes of 2012

New York Ed Levine 5 comments

As usual I experienced so much serious deliciousness this year, so when Max asked me to come up with a list of my favorite must-eats, I found it excruciatingly difficult to limit myself to the usual ten, so I didn't. More

Daily Slice: 'Whipper Snapper' at Roberta's

Slice Carey Jones 3 comments

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

Roberta's Pizza Cart's 'Diane von Fungusberg'

Slice Adam Kuban Post a comment

You may have seen that Roberta's is doing a pizza pop-up at the Urbanspace Meatpacking market, but here are some more details from Roberta's mobile capo Anthony Falco. More

Sugar Rush: Roberta's Sticky Buns at Toby's Estate

New York Kathy YL Chan Post a comment

The bakery case at Toby's Estate offers a plethora of pastries from different vendors around town—think caneles from Balthazar, lamingtons from Van Leeuwen, and cookies from Ovenly. My favorite? Sticky buns ($3) from Roberta's. More

Good Bread: New Loaves to Love at 5 Great Bakeries

New York Andrew Coe 7 comments

This city's great bakers don't stand still. Here's a round-up of some of my favorite new breads—ample evidence that the quality of baking in New York City has never been higher. More

Daily Slice: The Def Aleppo at Roberta's Mobile, Frieze Art Fair

Slice Adam Kuban 9 comments

It's a white pie (no tomato sauce) topped with mozzarella, Parmesan, ricotta, Aleppo pepper, and spring garlic. If Aleppo pepper sounds familiar, that's because you've probably seen in on My Pie Monday, where dhorst has been a huge proponent and "Aleppo crack" dealer. In fact, as Falco described the pie, he said, "You know where I got the idea, don't you?" More

Where to Eat Pizza Outdoors in NYC

Slice Adam Kuban 6 comments

When it starts getting nice, pizza freaks want to get their pizza-freak on outdoors. Here are some spots to snag a slice under the sky. More

Bushwick: Roberta's Cheeseburger, the Best in NYC for the Price?

A Hamburger Today Ed Levine 7 comments

Who knew that the Roberta's folks—justifiably renowned for their pizza, their way with pork, and the tasting menus that are so popular there are currently 400 people on its wait list—served a killer burger that would render me speechless? More

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