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	<title>The Manhattan [food] Project</title>
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		<title>The Manhattan [food] Project</title>
		<link>https://themanhattanfoodproject.wordpress.com</link>
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	<item>
		<title>Forays into baking, pan de cristal edition.</title>
		<link>https://themanhattanfoodproject.wordpress.com/2026/06/01/forays-into-baking-pan-de-cristal-edition/</link>
					<comments>https://themanhattanfoodproject.wordpress.com/2026/06/01/forays-into-baking-pan-de-cristal-edition/#respond</comments>
		
		<dc:creator><![CDATA[elizabeth]]></dc:creator>
		<pubDate>Mon, 01 Jun 2026 14:00:00 +0000</pubDate>
				<category><![CDATA[baking]]></category>
		<category><![CDATA[barcelona]]></category>
		<category><![CDATA[breads]]></category>
		<category><![CDATA[inspiració]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[travel]]></category>
		<category><![CDATA[Uncategorized]]></category>
		<guid isPermaLink="false">http://themanhattanfoodproject.wordpress.com/?p=9432</guid>

					<description><![CDATA[The first time I went to Mercado Little Spain in the summer of 2021, M and I enjoyed a lovely meal of traditional tapas at La Barra, which at the time was one of the two full-service restaurants open in the food hall due to ongoing indoor dining restrictions. Of the many great dishes we... <div class="link-more"><a href="https://themanhattanfoodproject.wordpress.com/2026/06/01/forays-into-baking-pan-de-cristal-edition/">Read More</a></div>]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">9432</post-id>
		<media:content url="https://0.gravatar.com/avatar/c6c83f03f660d91f2a24b7a5e5d2e5670f5337eb5636e85541d8281df2c4d79f?s=96&#38;d=identicon&#38;r=PG" medium="image">
			<media:title type="html">elizabeth</media:title>
		</media:content>

		<media:content url="https://64.media.tumblr.com/031c8b29a01022b9774456ae7e420f49/a60219bd8b389808-e3/s1280x1920/10fc5f74c8198fe6aec2e154d2c6abdfb038fc51.jpg" medium="image">
			<media:title type="html">Overhead picture of two loaves of pan de cristal on a marble slab</media:title>
		</media:content>

		<media:content url="https://64.media.tumblr.com/3a7cf9b24f695aa1473e1b238b935b85/a60219bd8b389808-f6/s1280x1920/3d363891610fa666b03aa36b1d92d7f8ae11d746.jpg" medium="image">
			<media:title type="html">three-quarters photo of pan con tomate at La Barra in Mercado Little Spain on a wooden serving platter</media:title>
		</media:content>

		<media:content url="https://64.media.tumblr.com/b69f08a4571df03041f2cb52d3003ef0/a60219bd8b389808-3f/s1280x1920/8a9d5ad772b68bc20e0f431bb0d8698d5917b70d.jpg" medium="image">
			<media:title type="html">three-quarter shot of pan con tomate on pan de cristal on a white serving dish on a white bar counter</media:title>
		</media:content>

		<media:content url="https://64.media.tumblr.com/01333ff4a162f709f26d810446341353/a60219bd8b389808-ff/s1280x1920/8b79f6a9ca3e723ffc978beb03bbcd8c3c910283.jpg" medium="image">
			<media:title type="html">overhead photo of a halved loaf of pan de cristal with lots of air bubbles in the bread crumb on a marble slab</media:title>
		</media:content>
	</item>
		<item>
		<title>Toasting the unjust end of The Late Show with a Colbert Bump.</title>
		<link>https://themanhattanfoodproject.wordpress.com/2026/05/21/toasting-the-unjust-end-of-the-late-show-with-a-colbert-bump/</link>
					<comments>https://themanhattanfoodproject.wordpress.com/2026/05/21/toasting-the-unjust-end-of-the-late-show-with-a-colbert-bump/#respond</comments>
		
		<dc:creator><![CDATA[elizabeth]]></dc:creator>
		<pubDate>Thu, 21 May 2026 14:00:00 +0000</pubDate>
				<category><![CDATA[cocktails]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[gin]]></category>
		<category><![CDATA[lemon juice]]></category>
		<category><![CDATA[soda water]]></category>
		<category><![CDATA[heering's cherry liqueur]]></category>
		<category><![CDATA[sparkling water]]></category>
		<guid isPermaLink="false">http://themanhattanfoodproject.wordpress.com/?p=9436</guid>

					<description><![CDATA[I could not live without Champagne. In victory I deserve it. In defeat I need it. Winston Churchill I’m not ready for The Late Show with Stephen Colbert to end today. Had this been a decision that he had come to on his own terms, similar to how he ended his run with The Colbert... <div class="link-more"><a href="https://themanhattanfoodproject.wordpress.com/2026/05/21/toasting-the-unjust-end-of-the-late-show-with-a-colbert-bump/">Read More</a></div>]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">9436</post-id>
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			<media:title type="html">elizabeth</media:title>
		</media:content>

		<media:content url="https://64.media.tumblr.com/5f5cd323276b98f342f9be0c2d9410e3/83ee857d3745a07f-bf/s1280x1920/9f4e235ef63eda9527a798aa46b5ad01a2fa88a4.jpg" medium="image">
			<media:title type="html">Picture of The Colbert Bump in a 12 oz drinking glass placed on top of Stephen Colbert&#039;s face on the cover of his cookbook Does This Taste Funny along with his wife Evie Colbert</media:title>
		</media:content>

		<media:content url="https://64.media.tumblr.com/fe2e23e5115e2e043db93e9f48b1f95b/83ee857d3745a07f-27/s1280x1920/e072a8ab60f5f55c6f38985d96b8a6bff12f706b.jpg" medium="image">
			<media:title type="html">Picture of the Colbert sign on the Ed Sullivan Theater, taken in 2021.</media:title>
		</media:content>

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			<media:title type="html">Overhead shot of The Colbert Bump on a yellow coaster next to a red coaster on a marble slab</media:title>
		</media:content>
	</item>
		<item>
		<title>Salmon crudo with coconut milk, lime, and yellow mango</title>
		<link>https://themanhattanfoodproject.wordpress.com/2026/04/21/salmon-crudo-with-coconut-milk-lime-and-yellow-mango/</link>
					<comments>https://themanhattanfoodproject.wordpress.com/2026/04/21/salmon-crudo-with-coconut-milk-lime-and-yellow-mango/#respond</comments>
		
		<dc:creator><![CDATA[elizabeth]]></dc:creator>
		<pubDate>Tue, 21 Apr 2026 14:00:00 +0000</pubDate>
				<category><![CDATA[antojitos]]></category>
		<category><![CDATA[apéritif]]></category>
		<category><![CDATA[aperitivo]]></category>
		<category><![CDATA[ceviche]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[atlantic salmon]]></category>
		<category><![CDATA[champagne mango]]></category>
		<category><![CDATA[coconut milk]]></category>
		<category><![CDATA[fish sauce]]></category>
		<category><![CDATA[mirin]]></category>
		<category><![CDATA[scallions]]></category>
		<category><![CDATA[tajin]]></category>
		<category><![CDATA[usukuchi]]></category>
		<category><![CDATA[yellow mango]]></category>
		<guid isPermaLink="false">http://themanhattanfoodproject.wordpress.com/?p=9425</guid>

					<description><![CDATA[Last year, I kind of felt like I was in a bit of a rut on the ceviche front so I started looking for new inspiration. I remember M loved a ceviche we enjoyed at La Jefa in Philly back in July was on my mind, but I also had thoughts of coconut and so... <div class="link-more"><a href="https://themanhattanfoodproject.wordpress.com/2026/04/21/salmon-crudo-with-coconut-milk-lime-and-yellow-mango/">Read More</a></div>]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">9425</post-id>
		<media:content url="https://0.gravatar.com/avatar/c6c83f03f660d91f2a24b7a5e5d2e5670f5337eb5636e85541d8281df2c4d79f?s=96&#38;d=identicon&#38;r=PG" medium="image">
			<media:title type="html">elizabeth</media:title>
		</media:content>

		<media:content url="https://64.media.tumblr.com/4e039d82ad4e334d361985b8fe111e2e/9f25ff47e15f1dbd-45/s1280x1920/5cde316b577feacedf7fcc54faf21f7b3bf858aa.jpg" medium="image">
			<media:title type="html">overhead photo of coconut-marinated salmon with lots of diced yellow mango with scallions and Tajin in a blue bowl with a white rim on a slab of marble</media:title>
		</media:content>

		<media:content url="https://64.media.tumblr.com/f649539996783791967bfe0e550b2b00/9f25ff47e15f1dbd-06/s1280x1920/dfdbac806e0ea6356aaa970d98efb70183f0c0d8.jpg" medium="image">
			<media:title type="html">three-quarter photo of salmon crudo with yellow mango with minced scallions and Tajin, all in a blue bowl with a white rim, on a marble slab</media:title>
		</media:content>
	</item>
		<item>
		<title>The Neon Flamingo, inspired by The Flamingo in Las Vegas.</title>
		<link>https://themanhattanfoodproject.wordpress.com/2026/04/15/the-neon-flamingo-inspired-by-the-flamingo-in-las-vegas/</link>
					<comments>https://themanhattanfoodproject.wordpress.com/2026/04/15/the-neon-flamingo-inspired-by-the-flamingo-in-las-vegas/#respond</comments>
		
		<dc:creator><![CDATA[elizabeth]]></dc:creator>
		<pubDate>Wed, 15 Apr 2026 14:00:00 +0000</pubDate>
				<category><![CDATA[apéritif]]></category>
		<category><![CDATA[aperitivo]]></category>
		<category><![CDATA[cocktails]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[travel]]></category>
		<guid isPermaLink="false">http://themanhattanfoodproject.wordpress.com/?p=9413</guid>

					<description><![CDATA[My first trip to Las Vegas was less than three years ago, but the lore of Vegas, and particularly The Flamingo, has been on my mind for decades thanks in part to it making cameo appearances in at least a few shows of my youth: During that first trip to Vegas back in 2023, I... <div class="link-more"><a href="https://themanhattanfoodproject.wordpress.com/2026/04/15/the-neon-flamingo-inspired-by-the-flamingo-in-las-vegas/">Read More</a></div>]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">9413</post-id>
		<media:content url="https://0.gravatar.com/avatar/c6c83f03f660d91f2a24b7a5e5d2e5670f5337eb5636e85541d8281df2c4d79f?s=96&#38;d=identicon&#38;r=PG" medium="image">
			<media:title type="html">elizabeth</media:title>
		</media:content>

		<media:content url="https://64.media.tumblr.com/5e018abd92805eb68a20cc4d7ee414f2/f4bf1aeec3623a21-83/s1280x1920/80c01254c3f122402f03230d5686f925f0aca0fe.jpg" medium="image">
			<media:title type="html">Overhead photo of The Neon Flamingo, a pale pink martini with a coiled grapefruit zest, on a black coaster flanked by yellow and red coasters on a marble slab</media:title>
		</media:content>

		<media:content url="https://64.media.tumblr.com/1cb06be5f739c89b43bf3c220d13fc06/f4bf1aeec3623a21-e1/s1280x1920/ee7124a764d1394e1eb62b902041fffcac0f00c7.jpg" medium="image">
			<media:title type="html">Two screenshots of The Flamingo, one from a montage from the Full House episode Viva Las Joey, and the other from the opening credits of Saved By The Bell: Wedding In Las Vegas</media:title>
		</media:content>

		<media:content url="https://64.media.tumblr.com/ffd8926d2db150f417e07859832773be/f4bf1aeec3623a21-fa/s1280x1920/729be4e258a369adca59b0ac722cffa8bd88a9bb.jpg" medium="image">
			<media:title type="html">Picture of The Flamingo neon sign in Las Vegas in front of a display advertising a show at the reesort</media:title>
		</media:content>

		<media:content url="https://64.media.tumblr.com/f4b5c84ff633a865e023690f125b37fa/f4bf1aeec3623a21-20/s1280x1920/26c4255c00b2da35d3e18880421989a28dcc8b95.jpg" medium="image">
			<media:title type="html">Neon flamingoes on the facade of The Flamingo Resort in Las Vegas</media:title>
		</media:content>

		<media:content url="https://64.media.tumblr.com/3b0f950a18035c8b7aaf120d2531486d/f4bf1aeec3623a21-1a/s1280x1920/81e4a9d81e67f3c30d479619a975f7218271997b.jpg" medium="image">
			<media:title type="html">Facade and sign of Pinky&#039;s by Vanderpump at The Flamingo in Las Vegas, NV, at night.</media:title>
		</media:content>

		<media:content url="https://64.media.tumblr.com/62360e6d4a2544a2c5ffe1acace94675/f4bf1aeec3623a21-fc/s1280x1920/be136c05ec649b87f453bba8788536e1ad4db569.jpg" medium="image">
			<media:title type="html">Close-up photo of the signature Vanderpump Vesper with a long coil of grapefruit zest and an edible flower as garnish</media:title>
		</media:content>

		<media:content url="https://64.media.tumblr.com/44bab695900de8b8ef29d47377f5a4da/f4bf1aeec3623a21-74/s1280x1920/662f0cbd90b54fad5b8a4621785df2f058e94f83.jpg" medium="image">
			<media:title type="html">Three-quarter view of Neon Flamingo, a pale pink martini with a coil of grapefruit zest as garnish, on a greyish black coaster flanked by yellow and red coasters</media:title>
		</media:content>
	</item>
		<item>
		<title>Forays into baking, schiacciata edition.</title>
		<link>https://themanhattanfoodproject.wordpress.com/2026/03/24/forays-into-baking-schiacciata-edition/</link>
					<comments>https://themanhattanfoodproject.wordpress.com/2026/03/24/forays-into-baking-schiacciata-edition/#respond</comments>
		
		<dc:creator><![CDATA[elizabeth]]></dc:creator>
		<pubDate>Tue, 24 Mar 2026 14:00:00 +0000</pubDate>
				<category><![CDATA[baking]]></category>
		<category><![CDATA[breads]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[bread flour]]></category>
		<category><![CDATA[extra virgin olive oil]]></category>
		<category><![CDATA[instant yeast]]></category>
		<category><![CDATA[salt]]></category>
		<guid isPermaLink="false">http://themanhattanfoodproject.wordpress.com/?p=9408</guid>

					<description><![CDATA[Over the last six months or so, I’ve really found myself getting back into bread-baking. I haven’t baked this much since we got back from our honeymoon in Italy and I was trying to remake the focaccia we’d enjoy with breakfast every morning, and that includes the pandemic! Back then, I was primarily concerned with... <div class="link-more"><a href="https://themanhattanfoodproject.wordpress.com/2026/03/24/forays-into-baking-schiacciata-edition/">Read More</a></div>]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">9408</post-id>
		<media:content url="https://0.gravatar.com/avatar/c6c83f03f660d91f2a24b7a5e5d2e5670f5337eb5636e85541d8281df2c4d79f?s=96&#38;d=identicon&#38;r=PG" medium="image">
			<media:title type="html">elizabeth</media:title>
		</media:content>

		<media:content url="https://64.media.tumblr.com/04385d0eec4118b6be69ee5318f02ab5/827f6772ccfdf01e-af/s2048x3072/834db5673c64fcc7583590030fe8cc9b9f6acf83.jpg" medium="image">
			<media:title type="html">Overhead image of a loaf of schiacciata bread on a marble slab</media:title>
		</media:content>

		<media:content url="https://64.media.tumblr.com/87a1456030c60c0a51e8d2a09a03eee3/827f6772ccfdf01e-c7/s2048x3072/0baf38ea92833167e2af961fb8be8d1557419c24.jpg" medium="image">
			<media:title type="html">Overhead photo of Poolish bread starter on a butcher block board</media:title>
		</media:content>

		<media:content url="https://64.media.tumblr.com/b7b03dc7ae218797a7c2dfc2b456ee50/827f6772ccfdf01e-73/s1280x1920/9b7503ddc4d14a8dbd7c7c4bf9913b5d7a529a71.jpg" medium="image">
			<media:title type="html">Three-quarter view of one end of a loaf of schiacciata bread on a marble slab</media:title>
		</media:content>
	</item>
		<item>
		<title>Recipe rehash: revisiting Sweet Liberty’s Caviar Dip with crème fraîche, caramelized onions, and charred scallions.</title>
		<link>https://themanhattanfoodproject.wordpress.com/2026/01/21/recipe-rehash-revisiting-sweet-libertys-caviar-dip-with-creme-fraiche-caramelized-onions-and-charred-scallions/</link>
					<comments>https://themanhattanfoodproject.wordpress.com/2026/01/21/recipe-rehash-revisiting-sweet-libertys-caviar-dip-with-creme-fraiche-caramelized-onions-and-charred-scallions/#respond</comments>
		
		<dc:creator><![CDATA[elizabeth]]></dc:creator>
		<pubDate>Wed, 21 Jan 2026 15:00:00 +0000</pubDate>
				<category><![CDATA[antojitos]]></category>
		<category><![CDATA[apéritif]]></category>
		<category><![CDATA[aperitivo]]></category>
		<category><![CDATA[appetizers]]></category>
		<category><![CDATA[brunch]]></category>
		<category><![CDATA[condiments]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[caviar]]></category>
		<category><![CDATA[chips]]></category>
		<category><![CDATA[creme fraiche]]></category>
		<category><![CDATA[dinner]]></category>
		<category><![CDATA[onions]]></category>
		<category><![CDATA[potato chips]]></category>
		<category><![CDATA[potatoes]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[scallions]]></category>
		<guid isPermaLink="false">http://themanhattanfoodproject.wordpress.com/?p=9401</guid>

					<description><![CDATA[A few years ago, I made a version of the lovely Caviar Dip served at Sweet Liberty Drinks and Supply in Miami Beach as a Christmas Eve snack that would fit in with the Feast of the Seven Fishes. When I had the chance to try it again this past spring for the first time... <div class="link-more"><a href="https://themanhattanfoodproject.wordpress.com/2026/01/21/recipe-rehash-revisiting-sweet-libertys-caviar-dip-with-creme-fraiche-caramelized-onions-and-charred-scallions/">Read More</a></div>]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">9401</post-id>
		<media:content url="https://0.gravatar.com/avatar/c6c83f03f660d91f2a24b7a5e5d2e5670f5337eb5636e85541d8281df2c4d79f?s=96&#38;d=identicon&#38;r=PG" medium="image">
			<media:title type="html">elizabeth</media:title>
		</media:content>

		<media:content url="https://64.media.tumblr.com/77a4832e8eb81dce1520d969c11d30c9/b406357010655dbd-dc/s2048x3072/0360f95e16f8fa99a3b5a597d931857561276c07.jpg" medium="image">
			<media:title type="html">Overhead photo of a grey plate with a glass container in the middle filled with a caramelized onion and scallion dip. Surrounding the glass container in the plate are potato chips, and the plate itself is on a marble slab</media:title>
		</media:content>

		<media:content url="https://64.media.tumblr.com/364f91690d12b6cbc904e909d7e4c568/b406357010655dbd-66/s1280x1920/a0c36d8705b86a361262b88899bcae85ebc8e59d.jpg" medium="image">
			<media:title type="html">three-quarter shot of rey plate with a glass container in the middle filled with a caramelized onion and scallion dip. Surrounding the glass container in the plate are potato chips, and the plate itself is on a marble slab</media:title>
		</media:content>
	</item>
		<item>
		<title>Pressure cooker chicken stock via Dinner in an Instant.</title>
		<link>https://themanhattanfoodproject.wordpress.com/2025/11/18/pressure-cooker-chicken-stock-via-dinner-in-an-instant/</link>
					<comments>https://themanhattanfoodproject.wordpress.com/2025/11/18/pressure-cooker-chicken-stock-via-dinner-in-an-instant/#respond</comments>
		
		<dc:creator><![CDATA[elizabeth]]></dc:creator>
		<pubDate>Tue, 18 Nov 2025 15:00:00 +0000</pubDate>
				<category><![CDATA[chicken]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[ingredients]]></category>
		<category><![CDATA[pressure cooker]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[soups]]></category>
		<category><![CDATA[carrots]]></category>
		<category><![CDATA[celery]]></category>
		<category><![CDATA[chicken thigh bones]]></category>
		<category><![CDATA[chicken thighs]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[leeks]]></category>
		<category><![CDATA[peppercorns]]></category>
		<category><![CDATA[star anise]]></category>
		<guid isPermaLink="false">http://themanhattanfoodproject.wordpress.com/?p=9392</guid>

					<description><![CDATA[My typical weekly meal plans are a combination of staple dishes during the week and more creative food during the weekend, and Tuesdays are nearly always reserved for chicken thighs. When we first moved down to Baltimore, I bought boneless thighs as they were always readily available compared to bone-in thighs, but a couple of... <div class="link-more"><a href="https://themanhattanfoodproject.wordpress.com/2025/11/18/pressure-cooker-chicken-stock-via-dinner-in-an-instant/">Read More</a></div>]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">9392</post-id>
		<media:content url="https://0.gravatar.com/avatar/c6c83f03f660d91f2a24b7a5e5d2e5670f5337eb5636e85541d8281df2c4d79f?s=96&#38;d=identicon&#38;r=PG" medium="image">
			<media:title type="html">elizabeth</media:title>
		</media:content>

		<media:content url="https://64.media.tumblr.com/851d11c87e7c74497b5f8de873cbe641/3e5b420df9123e32-5f/s2048x3072/718d0025a04655119fc7175fdee2f46460e77330.jpg" medium="image">
			<media:title type="html">Close-up photo of cold chicken stock in a spoon to demonstrate how much collagen is in the stock. Background is of a dining room but is blurry.</media:title>
		</media:content>

		<media:content url="https://64.media.tumblr.com/99457a5910220d3a7d6256637292a170/3e5b420df9123e32-04/s2048x3072/6a1b316d834d6e403b3cddcf1bd4f62edeece6fb.jpg" medium="image">
			<media:title type="html">Close-up overhead photo of chicken stock ingredients (chicken thigh bones, bay leaves, star anise pods, parsley, and leeks are visible) in a digital pressure cooker.</media:title>
		</media:content>
	</item>
		<item>
		<title>Heirloom tomatoes and anchovy aioli from Rebekah Peppler’s Le Sud.</title>
		<link>https://themanhattanfoodproject.wordpress.com/2025/10/10/heirloom-tomatoes-and-anchovy-aioli-from-rebekah-pepplers-le-sud/</link>
					<comments>https://themanhattanfoodproject.wordpress.com/2025/10/10/heirloom-tomatoes-and-anchovy-aioli-from-rebekah-pepplers-le-sud/#respond</comments>
		
		<dc:creator><![CDATA[elizabeth]]></dc:creator>
		<pubDate>Fri, 10 Oct 2025 14:00:00 +0000</pubDate>
				<category><![CDATA[apéritif]]></category>
		<category><![CDATA[aperitivo]]></category>
		<category><![CDATA[appetizers]]></category>
		<category><![CDATA[dinner]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[anchovies]]></category>
		<category><![CDATA[basil]]></category>
		<category><![CDATA[eggs]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[heirloom tomatoes]]></category>
		<guid isPermaLink="false">http://themanhattanfoodproject.wordpress.com/?p=9386</guid>

					<description><![CDATA[Of my new cookbook acquisitions from 2024, the two that I’ve turned to the most this year have been Meryl Feinstein’s Pasta Every Day and Rebekah Peppler’s Le Sud. I’ll write more about the former in another post, but rest assured it’s become a favorite of mine because it gets me thinking a little more... <div class="link-more"><a href="https://themanhattanfoodproject.wordpress.com/2025/10/10/heirloom-tomatoes-and-anchovy-aioli-from-rebekah-pepplers-le-sud/">Read More</a></div>]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">9386</post-id>
		<media:content url="https://0.gravatar.com/avatar/c6c83f03f660d91f2a24b7a5e5d2e5670f5337eb5636e85541d8281df2c4d79f?s=96&#38;d=identicon&#38;r=PG" medium="image">
			<media:title type="html">elizabeth</media:title>
		</media:content>

		<media:content url="https://64.media.tumblr.com/b5684cfe66ef5de0c8adc8dd5e00f56a/917bfbff08ffcc69-ac/s2048x3072/5eb75a277f800941162ead2ac60d8fdbe6e07331.jpg" medium="image">
			<media:title type="html">Overhead close-up photo of tomatoes covered with anchovy aioli, anchovies, black pepper, and basil in a blue bowl on a marble slab</media:title>
		</media:content>

		<media:content url="https://64.media.tumblr.com/6787de27eab05c11f8ca0a31ab6469aa/917bfbff08ffcc69-69/s2048x3072/87c82468850952a90e325881a0b6a90cea20c441.jpg" medium="image">
			<media:title type="html">Three-quarter close-up photo of heirloom tomato slices covered with anchovy aioli, anchovies, basil chiffonade, and black pepper in a blue bowl on a marble slab</media:title>
		</media:content>
	</item>
		<item>
		<title>Cold Idiazabal cheese and sauteed mushroom soup from José Andrés’s Made in Spain.</title>
		<link>https://themanhattanfoodproject.wordpress.com/2025/08/29/cold-idiazabal-cheese-and-sauteed-mushroom-soup-from-jose-andress-made-in-spain/</link>
					<comments>https://themanhattanfoodproject.wordpress.com/2025/08/29/cold-idiazabal-cheese-and-sauteed-mushroom-soup-from-jose-andress-made-in-spain/#respond</comments>
		
		<dc:creator><![CDATA[elizabeth]]></dc:creator>
		<pubDate>Fri, 29 Aug 2025 14:00:00 +0000</pubDate>
				<category><![CDATA[dinner]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[lunch]]></category>
		<category><![CDATA[made in spain]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[soups]]></category>
		<category><![CDATA[tapas]]></category>
		<category><![CDATA[tapas/tapes]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[heavy cream]]></category>
		<category><![CDATA[olive oil]]></category>
		<category><![CDATA[onions]]></category>
		<category><![CDATA[oyster mushrooms]]></category>
		<category><![CDATA[queso idiazabal]]></category>
		<category><![CDATA[rosemary]]></category>
		<guid isPermaLink="false">http://themanhattanfoodproject.wordpress.com/?p=9380</guid>

					<description><![CDATA[After my first trip to Barcelona, I was hit with a pretty serious case of the post-vacation blues. (Technically, the post-vacation blues started on the early-morning train ride heading toward El Prat airport, but does that really matter?) It didn’t help much that the weather was cold, grey, and rainy for the first few days... <div class="link-more"><a href="https://themanhattanfoodproject.wordpress.com/2025/08/29/cold-idiazabal-cheese-and-sauteed-mushroom-soup-from-jose-andress-made-in-spain/">Read More</a></div>]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">9380</post-id>
		<media:content url="https://0.gravatar.com/avatar/c6c83f03f660d91f2a24b7a5e5d2e5670f5337eb5636e85541d8281df2c4d79f?s=96&#38;d=identicon&#38;r=PG" medium="image">
			<media:title type="html">elizabeth</media:title>
		</media:content>

		<media:content url="https://64.media.tumblr.com/50b393aa810218b0b9c5a22d859e158d/b4f81df98bec92e5-d0/s2048x3072/d9d65eed47cd6b0b772d3fe0dd5bbb0d252e3079.jpg" medium="image" />

		<media:content url="https://64.media.tumblr.com/0889438b9dd77fa301e0355a488267c1/b4f81df98bec92e5-a6/s2048x3072/6aa617c20601d73910f95eb9d14c6c3058e8d3a9.jpg" medium="image" />

		<media:content url="https://64.media.tumblr.com/a55721063a1356a195274a4fdb1d2937/b4f81df98bec92e5-0e/s2048x3072/4e9e0b6690e1e93db6eb35946bfdc056b75020a1.jpg" medium="image" />
	</item>
		<item>
		<title>A quick note about this blog and generative AI.</title>
		<link>https://themanhattanfoodproject.wordpress.com/2025/07/18/a-quick-note-about-this-blog-and-generative-ai/</link>
					<comments>https://themanhattanfoodproject.wordpress.com/2025/07/18/a-quick-note-about-this-blog-and-generative-ai/#respond</comments>
		
		<dc:creator><![CDATA[elizabeth]]></dc:creator>
		<pubDate>Fri, 18 Jul 2025 14:00:00 +0000</pubDate>
				<category><![CDATA[news]]></category>
		<guid isPermaLink="false">http://themanhattanfoodproject.wordpress.com/?p=9363</guid>

					<description><![CDATA[A few months ago, while doing some housekeeping on the backend of this blog, I noticed some link-back requests from food blogs that looked like they were made using generative AI. One blog was surprisingly upfront about this on their About page, as the “author” calls themselves a “virtual chef”, but the others were so... <div class="link-more"><a href="https://themanhattanfoodproject.wordpress.com/2025/07/18/a-quick-note-about-this-blog-and-generative-ai/">Read More</a></div>]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">9363</post-id>
		<media:content url="https://0.gravatar.com/avatar/c6c83f03f660d91f2a24b7a5e5d2e5670f5337eb5636e85541d8281df2c4d79f?s=96&#38;d=identicon&#38;r=PG" medium="image">
			<media:title type="html">elizabeth</media:title>
		</media:content>

		<media:content url="https://themanhattanfoodproject.wordpress.com/wp-content/uploads/2024/04/dsc_7564-small.jpg?w=1000" medium="image">
			<media:title type="html">Picture of the blue and white neon fish sign for the restaurant MAR in Mercado Little Spain in New York City, New York. </media:title>
		</media:content>

		<media:content url="https://64.media.tumblr.com/51b8a0812c8fa61f422648a1ca497483/14ca61f53de30337-ef/s1280x1920/79858df8ac4294e227d9b91e0aa121936b72ea66.jpg" medium="image">
			<media:title type="html">Screenshot of an AI-generated image of a bowl of sausages and lentils that looks terrible and deep into the uncanny valley. </media:title>
		</media:content>

		<media:content url="https://64.media.tumblr.com/d9e56aff7f6416265c154b8c004d4385/14ca61f53de30337-e3/s1280x1920/3d52cc2d2ac568c650ee507e99ddd10bb6e10df3.jpg" medium="image">
			<media:title type="html">Screenshot of the about page of an AI-generated food blog called Willy Recipes featuring an AI-generated image of a woman who is supposed to be an &#034;AI-powered culinary expert with a passion for bringing the joy of cooking to your kitchen.&#034;</media:title>
		</media:content>
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