Recent Comments

From Drinks

Cocktail 101: Five Essential Vodka Cocktails

I adore Vespers but I haven't had one in ages (I've been on a martini kick and we have no vodka in the house). This needs to not be the case ASAP.

From Talk

Weekend Cook and Tell: Crack Open a Cold One

I love steaming mussels in beer, my favorite being a couple pounds steamed with some garlic, shallots and a bottle of Victory Golden Monkey (the brewery is within walking distance of my in-laws so we try to visit when we're in the area). You can serve it with fries, with bread, or over pasta or couscous--it's pretty versatile as an appetizer or turned into a main course: http://themanhattanfoodproject.wordpress.com/2010/02/23/02-21-10-dinner-le-victoire-le-victoire-yay-victory-beer/

From Drinks

Spot of Tea: Stash Premium Green Tea

Stash Goji Green is my at-home choice, and at work I like having Republic of Tea's Pomegranate Green, and Tazo Zen is my on-the-go tea because it's tasty and usually easy to find.

See more comments by ElizabethS »

Recent Posts

From Photograzing

Gambas al Ajillo

From Photograzing

Braised Lamb with Tomatoes and Peppers with Toasted Fideos

From Photograzing

Idiazabal Cheese and Fried Onion Tapa

From Photograzing

Steak and Pommes Frites

See more posts by ElizabethS »

Recent Favorites

From Serious Eats

Weekend Cook and Tell Round Up: Winning Roast Chicken

From Recipes

Sous-Vide 101: Tacos de Lengua

From Photograzing

Grilled Tostadas with Chorizo and Oxacan Cheese

From Photograzing

Octopus with Paprika

See more favorites by ElizabethS »

Recent Polls

From Slice

ElizabethS answered "Depends on some other factor, which I will kindly explain in the comments below..." to Are you a pizza purist?

From Serious Eats

ElizabethS answered "15-20 years old" to When Did You Learn to Cook?

From Slice

ElizabethS answered "Yes" to Do you blot the grease from your pizza?

From Slice

ElizabethS answered "Yes, the better to get a variety of toppings" to Do you order half-and-half pizzas?

Recent Quizzes

From Serious Eats

ElizabethS got 40% correct on Quiz: How Much Do You Know About French Fries?

From Serious Eats

ElizabethS got 87% correct on How Much Do You Know About Beer?

From Serious Eats

ElizabethS got 57% correct on How Much Do You Know About Chocolate Chip Cookies?

From Serious Eats

ElizabethS got 75% correct on Winter Vegetables Quiz

See more polls and quizzes by ElizabethS »

Recent Comments

From Drinks

Cocktail 101: Five Essential Vodka Cocktails

I adore Vespers but I haven't had one in ages (I've been on a martini kick and we have no vodka in the house). This needs to not be the case ASAP.

From Talk

Weekend Cook and Tell: Crack Open a Cold One

I love steaming mussels in beer, my favorite being a couple pounds steamed with some garlic, shallots and a bottle of Victory Golden Monkey (the brewery is within walking distance of my in-laws so we try to visit when we're in the area). You can serve it with fries, with bread, or over pasta or couscous--it's pretty versatile as an appetizer or turned into a main course: http://themanhattanfoodproject.wordpress.com/2010/02/23/02-21-10-dinner-le-victoire-le-victoire-yay-victory-beer/

From Drinks

Spot of Tea: Stash Premium Green Tea

Stash Goji Green is my at-home choice, and at work I like having Republic of Tea's Pomegranate Green, and Tazo Zen is my on-the-go tea because it's tasty and usually easy to find.

From Serious Eats

This Week at Serious Eats World Headquarters

Hi Hambone! You guys pick the best names for dogs. :)

From Talk

Weekend Cook and Tell: Pizza at Your Place

We haven't tested making pizza in our new, less-awesome oven yet, but now I really, really want to try. The last two we made in NYC were a roasted duck/caramelized onion/fontina cheese pie and a roasted garlic/herb/cacio di Roma pie: http://themanhattanfoodproject.wordpress.com/2011/05/17/05-01-11-dinner-garlic-cheese-and-herb-pizza-and-duck-fontina-and-onion-pizza/

From Talk

Weekend Cook and Tell: Cookbook Keepers

I left a comment yesterday that I think was eaten due to the link I placed in, but anyway--while I turn to our big encyclopedia-esque books (Gourmet, I Know How to Cook, The Silver Spoon) one of the more surprising essential cookbooks for me is The Barcelona cookbook. I got it not long after we moved to NYC because we went to the New Haven location of the restaurant all of the time and wanted to create some of the tapas we always ordered, but it really did turn into a resource for easy meals and light main entrees in the summer. Molto Italiano is also a key resource because of Mario's header notes--more often than not you feel like he is guiding you through the recipe (especially the difficult parts) and the results are always so satisfying and worth the effort. The same can be said for the Les Halles cookbook--it's where we got our first good roast chicken recipe, and the writing style is so authentically Bourdain you feel compelled to try everything once.

We actually made Barcelona's wild salmon paillards this week and it was a really nice, simple recipe that simply relied on great ingredients to pull off in less than an hour: http://themanhattanfoodproject.wordpress.com/2011/06/17/06-16-11-dinner-wild-king-salmon-paillard-sweet-and-sour-shallots-and-bloomsday/

From Talk

Weekend Cook and Tell: Cookbook Keepers

I left a comment yesterday that I think was eaten due to the link I placed in, but anyway--while I turn to our big encyclopedia-esque books (Gourmet, I Know How to Cook, The Silver Spoon) one of the more surprising essential cookbooks for me is The Barcelona cookbook. I got it not long after we moved to NYC because we went to the New Haven location of the restaurant all of the time and wanted to create some of the tapas we always ordered, but it really did turn into a resource for easy meals and light main entrees in the summer. Molto Italiano is also a key resource because of Mario's header notes--more often than not you feel like he is guiding you through the recipe (especially the difficult parts) and the results are always so satisfying and worth the effort. The same can be said for the Les Halles cookbook--it's where we got our first good roast chicken recipe, and the writing style is so authentically Bourdain you feel compelled to try everything once.

We actually made Barcelona's wild salmon paillards this week and it was a really nice, simple recipe that simply relied on great ingredients to pull off in less than an hour: http://themanhattanfoodproject.wordpress.com/2011/06/17/06-16-11-dinner-wild-king-salmon-paillard-sweet-and-sour-shallots-and-bloomsday/

From Talk

Entertainers, Help! Need Appetizer Recipes

What @shady lane said! I can attest that they are also delicious without cheese as well--I will pan-fry mine for about 10 minutes.

Manchego cheese and pineapple on pineapple--if you can get to a store with a good cheese selection, ask for an aged manchego. It's a surprising combination but it works really well.

Spanish tortilla or a fritatta cut into bites--you can make it ahead and serve at room temperature.

From Talk

Weekend Cook and Tell: Cookbook Keepers

The big encyclopedia-style books like Gourmet and The Silver Spoon are handy when I want to idly flip through a book for inspiration, but one of my more surprising cookbook essentials is the Barcelona cookbook. I got it right after we moved to New York because the restaurant was one of the things I'd miss most about New Haven, but it's become a great go-to resource for interesting weekday meals as well as for making tapas spreads. Yesterday we made salmon paillards and it was such an elegant little plate, but it really didn't take all that much work to pull off. Molto Italiano usually has more complicated recipes, but there is something to be said for that feeling of accomplishment after spending an hour hand-rolling fresh penne, and I love reading his header notes because his enthusiasm is so contagious that he can talk me into trying such a task in the first place.

From Serious Eats

Goodbye, Dumpling

Oh, Kenji. I am just reading this now and am fighting back some tears. I am so, so sorry for your loss. Dumpling will truly be missed.

From Talk

Where can I buy fresh horseradish in nyc?

I've seen it at Whole Foods and Westside Market.

From Sweets

Ed Levine's 13 Favorite Frozen Desserts in America

@snoopdogg I'd say that anything from the Creamery is tops--I've never had ice cream that rivaled that place. And Rita's Water Ice is the quintessential summertime treat for hot days.

From Talk

Weekend Cook and Tell: Eggs Abound

Apologies for a double comment--I got an error the first time. In short, a vegetable tortilla that is particularly delicious that I want to fold into our recipe rotation:

http://themanhattanfoodproject.wordpress.com/2011/03/18/03-06-11-dinner-vegetable-tortilla-and-a-revisit-of-catalan-meatball-soup/

From Talk

Weekend Cook and Tell: Eggs Abound

Spanish tortillas have slowly made a recurring role in our recipe rotation (they'd be promoted to series regulars, but my husband requires having eggs to hard-boil and enjoy with some hot sauce and some salt, so we have to plan our egg purchases in advance if we want a tortilla that week as well) but this one from The Book of Tapas is a particular favorite because it's loaded with vegetables and is pretty easy to execute the flip if you have a good 11-inch nonstick skillet and a nice, large plate: http://themanhattanfoodproject.wordpress.com/2011/03/18/03-06-11-dinner-vegetable-tortilla-and-a-revisit-of-catalan-meatball-soup/

From Serious Eats

Enough with the Ramp Rage!

Kenji, this is really great, and I completely agree with you on trying to enjoy them to the fullest during their short-lived season. I got another few bunches of them today at the market (dedication is getting up on a personal day to not only work out early but then go down to the greenmarket to grab some by 10:30!) and will probably make some ramp salsa to share with in-laws this weekend.

From Talk

Weekend Cook and Tell: Spring Frenzy!

I can't wait for ramps. Ramp pesto (http://themanhattanfoodproject.wordpress.com/2010/05/07/04-25-10-dinner-ramp-pesto-enough-said/) is absolutely divine and I think this year I'm going to try pickling ramps so I can have them for longer than the few weeks they are available.

From Serious Eats

Meet Our New Sites!

Love you guys--happy April Fool's Day! :)

From Talk

Weekend Cook and Tell: Winning Roast Chicken

I apologize if this is a double-post (I saw a strange error message when I submitted earlier today--maybe it was related to my link?) but I have to share a Greek-style roasted chicken that the husband made a few weeks ago. If it were up to him we'd have roasted chicken at least once a week (and I'm convinced if he could live on it alone he would) but this was one of my favorite ways for him to make it--simple but flavorful: http://themanhattanfoodproject.wordpress.com/2011/02/23/02-19-11-dinner-roast-chicken-greek-style

From Talk

Weekend Cook and Tell: Winning Roast Chicken

If it was up to my husband we'd have roasted chicken every weekend, so we've done several iterations of it (to say the least). Most recently we tried a Greek style version from The Silver Spoon and it was so simple (just lemons, oregano, and some salt) but really satisfying.

From Talk

Weekend Cook and Tell: Golden Gadgets

It would be a toss-up between our hardy Kitchen Aid mixer (hardy because it survived a fall off our counter after a particularly unstable focaccia dough) and the pasta machine--we still go old school on that one and we get such beautiful pasta from it...will be back to determine the all-star.

From Talk

So, you're saying DON'T learn from FN/CCTV?

Good Eats, as others have mentioned, is a great way to learn the basics by watching because Alton Brown is seriously talented in teaching them well. He's my go-to when we're tackling a new ingredient and don't know what to do.

Anne Burrell is also awesome--she's delightful to watch and her braised lentils seldom leave our normal rotation (basically we're out of lentils when we don't make it)--and I do learn a lot about her because she's breezy and interesting.

As for the rest of the hosts...not so much on Food Network. Cooking Channel is different as they have brought on so many great Food Network Canada shows that are inspirational and instructive like David Rocco and Laura Calder, so there are quite a few gems to find in the rubble--but most of them are on CC.

From Talk

Do You Have A Family Dinner Hour?

During the week, the time between 7 and 8 is our dinner time, depending on my train and the subsequent bus, and on weekends we strive to eat between 6:30 and 7. Any later and it screws with my workout plans (during the week) and gives my husband nightmares. This way we can watch Simpsons repeats and either Emeril Live or The Office repeats while we nosh on dinner.

From Talk

Weekend Cook and Tell: Stale Bread Salvation

You and the weather are just making me sad because my favorite gazpacho recipe is still months away from being perfect, or at least the best produce to make it...::sighs::

See more comments by ElizabethS »

Recent Posts

From Photograzing

Gambas al Ajillo

From Photograzing

Braised Lamb with Tomatoes and Peppers with Toasted Fideos

From Photograzing

Idiazabal Cheese and Fried Onion Tapa

From Photograzing

Steak and Pommes Frites

From Photograzing

Onion Soup Les Halles (sort of)

From Photograzing

Provoleta Pizza with Criolla Sauce

From Photograzing

Grilled Tostadas with Chorizo and Oxacan Cheese

From Photograzing

Pan con Tomate

From Photograzing

Octopus with Paprika

From Photograzing

Pan Con Tomate

From Photograzing

Pork Ragu with Fresh Ricotta

From Photograzing

Zucchini & Gorgonzola wiht Quinoa Pasta

From Talk

What cities have provided surprising serious eats for you?

From Talk

Your Top 5 Cookbooks, HIgh Fidelity Style.

From Photograzing

Farfalle Salad with Broccoli, Carrots, Tomatoes and Scallions

From Talk

Would appreciate help on cachaca brands--which are the best?

From Photograzing

Perfectly-Brined Pork Chops with Garlic Scape Pistou

From Photograzing

Ramp Pesto

From Photograzing

Pork Chops with Citrus Couscous and Chimichurri

From Photograzing

Chipotle-Rubbed Roasted Chicken

From Photograzing

Three-Onion Salsa

From Photograzing

Tomato-Basil Pizza with Anchovy

From Photograzing

Prosciutto Americano with Uniekaas Gouda

From Photograzing

Veal Scallops with Herbs

From Photograzing

Veal Scallops with Herbs

See more posts by ElizabethS »

Recent Favorites

From Serious Eats

Weekend Cook and Tell Round Up: Winning Roast Chicken

From Recipes

Sous-Vide 101: Tacos de Lengua

From Photograzing

Grilled Tostadas with Chorizo and Oxacan Cheese

From Photograzing

Octopus with Paprika

From Photograzing

Pumpkin Carving Contest: Hugh Laurie/Greg House

From Recipes

Delicious in Five Minutes or Less: Creamy Scrambled Eggs with Caviar

From Recipes

Seriously Italian: Farfalle with Zucchini and Gorgonzola

From Recipes

The Green Peruvian Dipping Sauce (aka Aji Amarillo Sauce)

From Serious Eats

Profile of a Food Photographer: Robert Caplin

From Serious Eats

Serious Eats Turns Three: Happy Birthday To Us

From Recipes

Scarpetta's Spaghetti With Tomato and Basil

From Slice

Openings: Paulie Gee's, Greenpoint, Brooklyn

From Serious Eats

Seriously Italian: Punctuating Flavors with Ricotta Salata

From Slice

When in Rome: Dar Poeta

From Recipes

Seriously Italian: A Tale of Beef, Three Ways

From Serious Eats

Seriously Italian: Mint in Italian Cooking

From Serious Eats

The Real Emotions Behind the 2009 James Beard Foundation Awards

See more favorites by ElizabethS »

Polls

From Slice

ElizabethS answered "Depends on some other factor, which I will kindly explain in the comments below..." to Are you a pizza purist?

From Serious Eats

ElizabethS answered "15-20 years old" to When Did You Learn to Cook?

From Slice

ElizabethS answered "Yes" to Do you blot the grease from your pizza?

From Slice

ElizabethS answered "Yes, the better to get a variety of toppings" to Do you order half-and-half pizzas?

From Serious Eats: New York

ElizabethS answered "I'll eat outside whenever I can!" to What's Your Stance on Outdoor Seating?

From Slice

ElizabethS answered "Yes! They have their place" to Do you eat pizza-flavored snacks?

From Slice

ElizabethS answered "During childhood" to When did you start loving pizza?

From Serious Eats: New York

ElizabethS answered "Grumble about sit-down places, but for casual places, it's understandable. " to How Do You Feel About Cash-Only Restaurants?

From Serious Eats: New York

ElizabethS answered "Parties of 8 or more" to When Is an Automatic Gratuity Acceptable?

From Slice

ElizabethS answered "Yes! " to Do you make pizza at home?

From Serious Eats

ElizabethS answered "Special homecooked dinner" to What Do You Prefer to Do for Dinner on Valentine's Day?

From Serious Eats

ElizabethS answered "Fairway" to What's Your Favorite Grocery Chain?

From Talk

ElizabethS answered "Rarely" to Ever drink milk from the carton when no one's looking?

From Serious Eats

ElizabethS answered "Foodie" to Which Food Term Bugs You the Most?

From Serious Eats: New York

ElizabethS answered "Crumbs" to Who Makes The Best Cupcake In New York?

See more polls by ElizabethS »

Quizzes

From Serious Eats

ElizabethS got 40% correct on Quiz: How Much Do You Know About French Fries?

From Serious Eats

ElizabethS got 87% correct on How Much Do You Know About Beer?

From Serious Eats

ElizabethS got 57% correct on How Much Do You Know About Chocolate Chip Cookies?

From Serious Eats

ElizabethS got 75% correct on Winter Vegetables Quiz

See more quizzes by ElizabethS »

About ElizabethS

Website: http://themanhattanfoodproject.wordpress.com

Location: New York, NY

About: Elizabeth is a food marketing grad making her way through the CPG industry...

Favorite foods: I'll try anything save for broccoli and green beans (childhood ruined them for me), but put a plate of pasta in front of me and I'll be VERY happy.

Last bite on earth: Proscuitto-flavored kisses from my husband (to paraphrase one of my favorite South Park quotes).