Author Archives: Michael Roberts

About Michael Roberts

Life is too short to not be delicious.

Citrus-soy glazed ham

In many places, the traditional food of Easter is lamb, served rare. And while we love good spring lamb, things work a little differently here in the South — our traditional Eastern meal is pork, ham in particular. I found … Continue reading

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Ready for springtime

It’s been a long, cold winter, and I don’t know about y’all, but I am so ready for spring time that I’ve taken to giving pep talks to the jonquils that grow outside my house. An Arkansas spring is a … Continue reading

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New Orleans barbecue shrimp

I came home the other night with a couple of pounds of fresh shrimp from Mr. Chen’s, thinking I’d clean them, grill them, and serve them simply with some rice. I was tired, and not in the mood to cook. … Continue reading

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Beer-braised pork shoulder

After a long, gloomy week that saw the people of Arkansas wondering if we’d ever see the sun again, we finally got a clear day — and even better, it was a Saturday. It had been some time since I … Continue reading

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Linguine with pink sauce

It’s a cold night tonight, and even the cat is hungry for some comfort food. In her case, it was a bite of triple cream brie (she’s fond of dairy); in our case, it was a big bowl of pasta. … Continue reading

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Making a hash out of everything

It pains me to admit this, but Jess and I are terrible when it comes to leftovers. Oh, sure, we always start off with the best intentions, swearing that we’ll eat those leftover peas, cold spaghetti, and other ephemera that … Continue reading

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Turmeric tea

Turmeric is a bright yellow spice from the root of the curcuma plant. It’s usually used in curries, although most people come into contact with it when it’s used as food coloring — bright yellow American mustards almost always use … Continue reading

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White trash enchiladas

I’ve been known to cook fancy, and I’ve been known to cook trashy. This “recipe” is decidedly in the “trashy” column, but it’s so tasty that you might want to try it for yourself. Enchiladas aren’t exactly considered high-brow fare … Continue reading

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Pork belly steamed buns

The steamed bun with pork belly is the signature dish of David Chang, owner of the Momofuku restaurant group, Beard award winner, and all-around culinary badass. Chang didn’t invent the steamed bun, of course, but his take on the dish … Continue reading

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Mulled wine

The cold weather holidays are our favorite time of the year — mostly because of all the fun ways there are to keep warm. Perhaps the greatest of all these methods is a large pot of mulled wine, a spicy, … Continue reading

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