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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
I haven’t made frites at home in a long time, because it’s a labor-intense process that if you don’t have proper ventilation will leave everything exposed in your kitchen with a layer of grime. Thankfully, @rebekahpeppler with her genius cookbook À Table has a technique that makes it much more home-kitchen friendly, and in the times we are in right now it's important to find scraps of pleasure where we can. Link in bio.
I keep coming back to #BringingItHome by  @gailsimmonseats because there are so many great recipes in it, and one that has proved to be really versatile for me is her recipe for jerk shrimp. She serves her shrimp in rolls, but they also work really well on crostini for an appetizer or in lettuce cups for a zippy and light meal. (Yes, I said zippy, and I meant it!) It’s up on the blog now--find the link in my profile.
Last year for Christmas I received a cavatelli maker , and it’s been a lot of fun to get to know and figure out how to best use it! This was my first go-around: drunken red wine cavatelli with pancetta and basil, and I’m so pleased with how it came out. (Shoutout to @heidjiswanson of #101cookbooks for an excellent basic recipe that can be easily modified!). Link in bio!
Happy New Year! We started off the new year with latkes and smoked salmon, then a post-workout treat of caviar and creme fraiche on toast points, and finally a trio of pork and cabbage dishes: cabbage salad with pancetta, pork and cabbage dumplings, and pork belly rillettes with pickled cabbage. (Growing up my brother and I dreaded NYD because it meant we had to hide somewhere to avoid the smell of sauerkraut cooking on the stove.) I hope 2022 has been kind to you so far, and here’s to more culinary exploration all year long!
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