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The Manhattan [food] Project

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  • Cooking through our cookbook shelves.
    • Cooking through our cookbook shelves in 2017.
    • Cooking‌ ‌through our‌ ‌cookbook‌ ‌shelves‌ ‌in‌ ‌2020.‌ ‌
  • Our summer of Alaskan salmon with Copper River.
  • TMFP city guides.
    • The TMFP (incomplete and ever-changing) guide to eating in New Orleans.
    • The [incomplete and ever-changing] TMFP guide to eating in Baltimore.
    • The [incomplete and ever-changing] TMFP guide to eating in New York.
    • The [incomplete and ever-changing] TMFP guide to eating in Barcelona.
  • Wait–what is the Manhattan [food] Project?

Cooking through our cookbook shelves.

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Categories

favorite resources

  • Barfblog: the resource for food safety
  • Epicurious
  • Fine Cooking
  • Fruits and Vegetables Available In Season
  • Good Eats Fan Page
  • Modernist Pantry
  • On Our Plate – Fairway Market
  • Simply in Season

fellow food enthusiasts

  • A Periodic Table
  • Barcelona Wine Bar's Blog
  • Bon Chappetit
  • Cooking The Book of Tapas
  • Creative Structures
  • Dining In The Fox Hole
  • dinnercraft
  • Food Blog Alliance
  • French Revolution
  • From Away
  • Grub Street NYC
  • Italicious
  • Lottie + Doof
  • PetitChef
  • Piemonte Escapes
  • Rustic Garden Bistro
  • Serious Eats
  • Slice
  • Society for the Appreciation of the Lowly Tinned Sardine
  • The Coquettish Cook
  • The Ghost in the Pantry
  • The Gluten Free Frau
  • The Kitchen Witch
  • The Wednesday Chef
  • We Are Never Full
  • wineandcheesechronicles
New #ontheblog this week: salmon tartare! Inspired by #Nigellissima by @nigellalawson and if you’re looking for a no-cook option on this hot day, this is a really simple and flavorful option that has the briny bite of capers and a little crunch from scallions. Served over spring mix or baby arugula, and your lunch or dinner is set! Link in profile.
New up #ontheblog today: a spicy tagliolini with pancetta, Meyer lemon, and pecorino cheese, but also--you can check out some of my other recent entries like the easiest chilled soup you can make with frozen peas, air-fryer Catalonian-style chicken wings, and salmon-avocado ceviche. (Swipe to check them out!) You can find these recipes at the #linkinbio
New up #ontheblog this week is a classic with a twist: roasted shrimp cocktail with roasted tomato cocktail sauce. Inspired by both @inagarten and @tomcolicchio , I’m attached to this dish in part because I did quite a bit of research on it for another project. Fun fact #1: before there was shrimp cocktail, oysters were the shellfish of choice to dip in cocktail sauce, and fun fact #2: so many oysters went back and forth from Chesapeake-adjacent Baltimore to Ohio on the B&O Railroad that it was dubbed “The Oyster Line.” (It also led to the Bay being horribly overfished, but that’s another story.) I love a good reason to bring out my grandmother’s vintage cocktail coupes that she always used to serve shrimp cocktail in these glasses, so it’s nice to carry on that tradition. Find the recipe in the link in my bio.
One of the things I really love about our airfryer is that it’s so easy to make a reasonable amount of little toasts without having to turn on the oven. I’ve tried a few shrimp toasts, but today #ontheblog is this Basque toast called txangurro, which translates to a deviled crab gratin. According to The Basque Book, the Basque people love them some Philly cream cheese (aka queso Philadelphia), and with the use of sriracha it really reminds me of the ubiquitous crab dip you’ll see all over #Baltimore and the Mid-Atlantic in general. To make it, go to the link in my profile.
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