Archive - Amateur Gourmet

Sweetgreen Isn't Good. That Doesn't Mean It's Bad.

The salads taste like they were made by robots and in some places they actually are.

Jul 9 • Adam Roberts

What I Got Wrong About Food

I spent twenty years cooking like every meal was a celebration. My body has notes.

Jul 6 • Adam Roberts

The Five Best Things That I Cooked and Ate in June

From Ottolenghi's Chickpea Confit to Dinner at Eyval

Jul 2 • Adam Roberts

June 2026

Control Your Tempeh

My first time cooking with fermented soybean cake

Jun 29 • Adam Roberts

The Books That Got Me Through the First Half of 2026

Including the best book I've read in years and one I absolutely hated (but also loved).

Jun 25 • Adam Roberts

Ten Things I Wish I'd Known Before I Started Cooking

Lessons in salt, parchment slings, and busting your husband's dish-soaking scheme.

Jun 22 • Adam Roberts

Go Ahead, Ask Me Anything

Instead of writing about dry turkey meatballs (trust me) I'm here to answer all of your questions about cooking, restaurants, novel-writing, Winston…

Jun 19 • Adam Roberts

Drop Me Into Your Book Club

Pick Food Person for your next read, and I'll Zoom in to dish

Jun 16 • Adam Roberts

Eating Healthy Feels Like a Betrayal

But even food writers have to eat to live

Jun 15 • Adam Roberts

A Mostly Make-Ahead Dinner Party for Five

White Bean Dip, Eggplant Caponata, Slow-Roasted Salmon, and the Fresh Mint Chip Ice Cream That Stole the Show

Jun 11 • Adam Roberts

Havreflarn Hobnobs (Or: 3 PM Oat Cookies)

A winning recipe from Nicola Lamb's Sift for those craving a quick afternoon baking project.

Jun 8 • Adam Roberts

My revolutionary new way of suspending fresh fruit in cooked rhubarb.

Jun 5 • Adam Roberts

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