Hi I’m Adam Roberts, I love to cook, but I don’t take myself too seriously.

Ever since I started my food blog, The Amateur Gourmet in January of 2004, I’ve been entertaining people with my adventures in the kitchen. I love baking, salad-making, but most of all, I love to make pasta.

This is my orecchiette with broccoli rabe, you can read my newsletter with the recipe here.

I’ve written three books, including Secrets of the Best Chefs and Give My Swiss Chards to Broadway: The Official Broadway Lover’s Cookbook (with Tony-nominated actor, Gideon Glick.)

I was one of the original writers on Serious Eats, the first official web show host for Food Network, a writer on ABC’s The Real O’Neals, and I’ve contributed to such publications as Food & Wine, The Washington Post, and The L.A. Times.

Vin d’Orange, an infused beverage with citrus, rose, and vodka, and a vanilla bean… learn how to make it in this newsletter from March.

Every Monday and Thursday, I write a newsletter packed with cooking stories, restaurant write-ups, links, and pictures of my dog Winston.

Subscription to the newsletter is as little as $5 a month, less than popcorn at the movies and 1/4 of a cocktail at NY bar. Signing up also gets you full access to the archives and frequent Q&As where I’ll answer all of your cooking questions ASAP.

The secret to a happy marriage? Sausage ragu. A paid subscriber’s only Thursday dispatch.

Welcome to the club!

Excited to share my cooking and food adventures with you.

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Recipes and food adventures with Adam Roberts, a food writer who doesn't take himself too seriously.

People

Adam Roberts

@amateurgourmet

I've been writing about food since 2004, when I launched my food blog The Amateur Gourmet. Since then I've authored three books (including "Secrets of the Best Chefs"), written for TV ("The Real O'Neals"), and eaten lots and lots of food.