Making Marc Vetri’s nine-yolk tagliolini with pistachio-orange pesto.

M’s little brother is getting married in June, and he’s asked us to help out with the rehearsal dinner. We’ll be cooking in a brand-new, state-of-the-art facility that’s part Airbnb and part community/event space, and we’re working on finalizing the menu as I write this. We gave him and his fiance the choice between two–one…

Spicy sausage and roasted fennel pizza.

As happy as I am that warm weather is becoming the norm rather than a novelty, I’m a little bummed that this means that it will be very soon time to put away my beloved Baking Steel until the late summer/early fall. I received it for my birthday last year, and between Marc Vetri’s dough…

Mushroom eggs from Basque Country for Sunday brunch.

While I won’t say that every brunch dish we make at home won’t actually be brunch-ish or brunch-adjacent, I have to admit that this new little exercise of ours is encouraging me to scour my cookbooks for the dishes I felt would always be perfect for that time of day first. Since most of them…

The TMFP 2018 holiday guide, promoting cooking as self-care.

I started pulling this together back in October, on a Friday afternoon when I was feeling optimistic and hopeful, but then I shelved it because I didn’t want to write anything too optimistic ahead of the midterm elections, were they to turn out to be not what was expected. Once that was settled, I wanted…

The Manhattan [food] Project’s gift guide for 2017.

I’ve been going back and forth on posting a gift guide this year; even posting one in early December feels like it would be too late to do so as I know I’ve made most of my purchases by now, though I still have a few more to get. But I have so much fun…