The Manhattan Project:  in brief, the codename given to the project that would ultimately produce the first atomic bomb.  Not to be confused with:

The Manhattan Food Project: the next chapter in the lives of two young married food bloggers:  one who happens to have a PhD in chemical physics, the other who spends all day immersed in the consumer-packaged-goods industry, much of it centering around how we all buy food.  Having relocated from New Haven to New York, the easy swagger they commanded in their prior blog thanks to the confidence in knowing where to shop to get the best food has been completely eradicated as they try to navigate the unfamiliar streets of Morningside Heights and as many of the other neighborhoods and boroughs they can reach via subway.  While cooking in their cozy galley kitchen remains an ever-present force of the story, this is also a tale of exploration–how does one take advantage of one of the best fresh food sources and best restaurant cultures in the country?

Your intrepid food enthusiasts are about to find out:

Michael, the primary cook in the household, claims that the kitchen is the center of his power.  He’s a PhD with mad knife skills and an affinity towards red cabbage slaw, Pacific cod, and a well-brined pork chop.

Elizabeth, the grocery store geek, is always on the hunt for the next big culinary project and/or something delicious to give Michael some ideas on what to make for dinner.  The 11-year old in her cannot believe that she’s living she lived in New York, the setting for so many of her favorite books growing up:  From the Mixed-Up Files of Mrs. Basil E. Frankweiler, Superfudge, and Tales of a Fourth Grade Nothing.

As of the summer of 2011 we are back in Connecticut, but living where we do in Stamford means we’re only a 45-minute Metro-North ride into Manhattan (assuming the trains are running properly, which isn’t always a sure thing) and we have a Fairway less than a mile away, so we’ve been able to make a fairly smooth transition.

Not having to schlep bags of groceries back up the Amsterdam Ave hill in the sweltering heat is a good thing, I will admit.

Here we are in Italy back in October of 2008, and it’s a pretty typical sight: Elizabeth with a camera in her face photographing everything, and Michael looking on, trying to stay patient:

Outside the Salumeria Centrale, Acqui Terme Italy

Things we like to make (likely to excess) include duck prosciutto, limoncello, lots of fresh pasta and too many pizzas.

It goes without saying, but we’re saying it anyway:  when it comes to our content we’re more than thrilled to share–but please attribute with a link back to us.

You may have seen us (or even found us!) through the lovely folks at Serious Eats when they have featured our photography in the Weekend Cook & Tell roundup:

We’ve even been featured on Foodpress!

We’ve also made some appearances in other blogs as well as on local television under our old blog name (which we’ve since merged into this one):

How To Butcher a PSMO (Peeled, Silver Skin, Side Muscle On) Beef Tenderloin (from The Kitchn)

Connecticut Style appearances:

15 comments
  1. loretta said:

    first my language is italian, – even if food is a real worldwide language – so i think i can’t explain very well.
    I’m crazy for your blog, and I’m a cook too, my partner is the expert in bread, even if he is an engeneeriner, and when we can we cook with fresh ingredients from our vegetable garden.

    • First of all, grazie mille! :) Secondly, please feel free to correct me on my bad Italian.

  2. Domathan said:

    SOOO when I graduate in December I plan on making a trip up to visit you guys asap. I also expect a welcoming meal of this blogs caliber :]

  3. dhaleb said:

    Superfudge was one of my favorite books! I think I still have the original copy in my mom’s house! Glad to see there’s another fan out there :)

  4. Just found your lovely blog due to your “friend-ing” me on FoodBuzz … and so glad to be here. I’m a transplant from the New Haven area to NYC myself … albeit 25 years ago! I’m also an upper west sider and lived for a year in the Columbia Univ. ‘hood … so we have much in common.

    Looking forward to catching up on your blog. Cheers!

  5. Alisa said:

    I found your blog from the foodie blogroll and I love what you have here! I look froward to reading more of your delicious projects :)

  6. Enjoying your adventures! Keep up the important work….just don’t tell the enemy.

  7. Hester said:

    Ooh la la… so happy to be introduced to your blog! A PhD in chemical physics… I’m working on my BS in Biological Sciences. And OMG, I have that book! On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee! I was just reading it last night on the section about herbs. Took a Biology and Chemistry of Cooking class and ooh… definitely reaffirmed my love of mixing science and food together :-) Looking forward to perusing your blog during my times of procrastination from studying/homework!

  8. I am so down with your writing style. It makes me want to read more, which obviously, makes your blog a raving success. I can’t wait to read and learn more from the two of you. I live in PA, but my BF lives in Yonkers so we eat and enjoy NYC a lot. Any recommendations?

    Heidi

    • You made my day with this comment. :-) Seriously! I’ve sent you an email with some of our favorites, most which don’t cost an arm and a leg.

  9. Suzee said:

    You got me with the transplant story – where you used to know where to get all the most fabulous things, and now needing to learn it all over again. We came from Portsmouth, NH to NYC, and part of the transition is this re-education, and the other part is trying all the other cuisines! Love your blog! Keep up the awesome work!

  10. Elizabeth, this is fascinating! I always enjoy reading anything about NYC. What a terrific place to live! And your food pictures. . . WOW!

    • Thank you! This comment made my day today. : )

  11. Hey there just wanted to give you a brief heads up and let you know a few of the images aren’t loading correctly. I’m not sure why but I think its a linking issue.
    I’ve tried it in two different internet browsers and both show the same results.

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