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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.
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    • The [incomplete and ever-changing] TMFP guide to eating in Baltimore.
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Tag: parsley

Pork cutlets fra diavolo inspired by Michael Solomonov and Israeli Soul.

One of my go-to, “oh shit I need a protein to go with pasta” dishes that I turn to time and time again is the cutlet, either with chicken or pork. Sometimes we’ll have them as our first course because the pasta dish I’m making is more extensive, or we’ll have them standing by to…

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Spicy tagliolini with pancetta, Meyer lemon, and Pecorino Romano cheese adapted from Giada De Laurentiis’ Everyday Pasta.

As hinted in the title, this is an adaptation of a recipe in Giada’s Everyday Pasta, one of her many books I’ve been revisiting over the last few months for another project. One of the most useful techniques she’s helped to introduce into American kitchens is the concept of a no-cook sauce in which you…

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Basque-style montaditos of crème fraîche, sun-dried tomato puree, and anchovies.

Sun-dried tomatoes deserve to make a comeback: there, I said it. I know that they went from a trendy restaurant ingredient in the 80s to being completely overdone in the 90s and 00s, but it’s 2021, we’re emerging from a pandemic, and I think enough time has passed that we can give them another go….

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Fresh mafaldine with herb-pistachio pesto and peppered mascarpone cheese.

Recently we signed up for Discovery+, and let me tell you: it’s a trip. I’ve been able to revisit so many of the shows I used to watch like Barefoot Contessa, Mexican Made Easy, and Everyday Italian, while also being able to check out newer shows while avoiding six-hour marathons of Diners, Drive-Ins, and Dives…

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Tender chickpea stew with a little help from Koita almond milk, a pressure cooker, and a fourteenth-century Catalonian cookbook.

Disclosure: I was sent a case of Koita Foods almond milk and almond-coconut milk to sample and review, and all opinions are my own.  One of my favorite bits from any episode of Nigella Lawson’s many cooking shows is when she takes a moment to stand in front of her wall-to-wall bookcase teeming with cookbooks….

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Nigella Lawson’s garlic mushrooms with chili and lemon with fettuccine.

In this season of gratitude and comfort food, I have to say that I’m so thankful for Nigella Lawson. Much like Ina Garten, her presence exudes comfort, and flipping through her recipes and reading her headnotes always has a way to soothe any frazzled nerves. I don’t have many of her books due to the…

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Hugh Acheson’s sous vide pork belly with herb citrus salad and a tribute to Sous Vide: Better Home Cooking.

I’ve sung the praises of our immersion circulator, using it to rapidly infuse liquors and to slow-poach eggs, but it’s time to talk about the sheer versatility of this cooking method. Since we’ve been encouraged to stay at home as much as possible, we’ve been putting our IC through its paces. In the first couple…

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A lamb-y take on Bon Appetit’s crispy sheet-pan meatballs with salsa verde.

With my goal of cooking out of 138 cookbooks this year, I’m generally not relying on internet recipes all that much, with a few exceptions. This is one of them–we had these meatballs for the first time back in early February when my in-laws all convened in Philadelphia to celebrate winter birthdays. My brother-in-law made…

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Shirley Chung’s scallion pancakes with hazelnut pesto from Chinese Heritage Cooking.

Shirley Chung easily ranks among my favorite cheftestants on Top Chef, as her story on the two seasons she competed were so compelling. During the eleventh season in New Orleans, she came into her own creativity as a chef and not simply as a “shadow chef” who was good at recreating others’ dishes, and when…

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An end-of-month check-in on my 2020 cookbook challenge and Julia Child’s oeufs à la Bourguignonne from Mastering the Art of French Cooking.

As of this writing, I’m 23 books into this year’s cookbook project, and so far I’m pretty pleased with my progress. Unlike the last time I did this, one of my goals for this year is to try to attack more “challenging” books in our bookcase sooner rather than later in order to take advantage…

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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
Do you love #pesto but you’re looking for something a little different? This sun-dried tomato and miso pesto might just be for you--packed with umami goodness, it gives you the intensity of a long-simmered sauce without any of the work or time involved. As we head into summer officially, I’ll be coming back to this one quite a bit. Link to the recipe is in bio!
This brunch plate of home-cured salmon with Meyer lemon and brown sugar, latkes, pickled onions, citrus-fennel cream cheese, and capers was inspired by the house-cured salmon I enjoyed a few months ago at @lowells_restaurant in Seattle. It’s so good we had it for brunch today--the link is in my bio if you want to try it for yourself.
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.
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