5 Questions

Adam Roberts, Amateur Gourmet and Author of Secrets of the Best Chefs

By • December 11, 2012 • 0 Comments

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We're sitting down with our favorite writers and cooks to talk about their upcoming cookbooks, their best food memories, and just about anything else.

Today: Adam Roberts catches up with us over a virtual cup of coffee.

If you've ever opened an internet browser with a food blog as your destination, chances are you're well acquainted with Adam Roberts. He's been blogging as the Amateur Gourmet since 2004 -- he's a veteran at this point, a wise cook, toeing the line between amateur and full-on professional. 

His recent publication of Secrets of the Best Chefs: Recipes, Techniques, and Tricks from America's Greatest Cooks is only further evidence of his skill, and of our inkling that Roberts long graduated from the kitchen fumblng his title might suggest. 

 

 

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Down & Dirty

Down & Dirty: Dark Leafy Greens

By • December 7, 2012 • 6 Comments

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Today we're taking a nose dive into the salad bowl with a half-dozen varieties of dark leafy greens. These plants come from a few different plant families -- arugula, kale, and collards are Brassicas, spinach and chard are in the Amaranth family, and dandelion is from the family Asteraceae -- but they share certain essential characteristics in the kitchen: all can be enjoyed raw or cooked, and they're all hardier than the fragile salad greens of spring.

 

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