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Bitten Word
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Warm Green Beans and Lettuce in Anchovy Butter Continue reading
Posted 15 hours ago at The Bitten Word
We used fresh here, but you could use dried. If using dried herbs though, be sparing. Dried herbs have a much more concentrated flavor than fresh.
We got those at the Whole Foods on P St. Let us know if you try this dish!
Marinated Beets with Pistachios and Tarragon Continue reading
Posted 2 days ago at The Bitten Word
Also, in case you haven't seen it, the New York Times had a nice "36 Hours In..." about Tulum back in November. It mentions both Hartwood and Chamico's.
That's so great! Hartwood would be plenty fine for an 11 year old! (Assuming you wouldn't hang around for a 2-hour wait...). It's "romantic" in the sense that it's candles and so forth in a beautiful setting. But not, like, "couples only" or anything like that. One other place that we didn't mention: Zamas. It's another beachside cafe with gorgeous views, but it would be especially good for a kid. You'll have to let us know where all you go, and how your trip is!
4 Days in Tulum: Chasing Away the Winter on the Beach in Mexico Continue reading
Posted 7 days ago at The Bitten Word
Fine Cooking (February/March 2014) Months and months ago, while on a trip to New York City, we dropped into Buvette for dinner. The meal itself, enjoyed at a cramped but cozy little table, was lovely. But we were especially enamored... Continue reading
Posted Feb 24, 2015 at The Bitten Word
We specifically checked out tea ahead of time to make sure it wasn't sweetened. No sweetener was listed in the ingredients. Are you asking if you can totally omit the orange juice? We wouldn't suggest that. It adds a nice base of flavor. But perhaps you could steep the tea in a mixture of 2 cups of OJ and 1 cup of water.
Sally? Is there something you need to confess? Just kidding -- thanks for the link!
Fine Cooking (February/March 2015) Thank you so much to all of you who have left comments or sent emails about our 7th Blogiversary post. You guys are the absolute best! We've had the most amazing time reading through all your... Continue reading
Posted Feb 19, 2015 at The Bitten Word
This photo via Last week as we were ordering seeds for the 2015 season, we polled our members on their preferences when it comes to pumpkins and winter squash. We heard from more than 135 members and got a... Continue reading
Posted Feb 19, 2015 at Clagett Farm
Reflections on 7 Years of The Bitten Word A few days ago marked our Blogiversary: 7 full years of writing here at The Bitten Word, and the beginning of our 8th year of blogging our way through food magazines. In... Continue reading
Posted Feb 17, 2015 at The Bitten Word
Food Network Magazine (February 2015) Are you eating a lot of spaghetti squash? No, we mean, like, right now. Are you eating spaghetti squash right this minute? Because you could be. It's that easy to make. This recipe from Food... Continue reading
Posted Feb 11, 2015 at The Bitten Word
Kung Pao Brussels Sprouts are both sweet and spicy, with a nice crunch from the peanuts. Continue reading
Posted Feb 4, 2015 at The Bitten Word
You're right, Katie -- That is a hefty amount of oil. You should be A-OK with the PAM. Maybe just keep an eye on this while it cooks. If it starts burning or browning before it's had a chance to get tender, you could just toss it in a little more PAM.
Toggle Commented Jan 29, 2015 on Roasted Cauliflower and Grapes at The Bitten Word
Chocolate-Rye Crumb Cake Continue reading
Posted Jan 29, 2015 at The Bitten Word
Roasted Cauliflower and Grapes: a dead-simple, delicious side dish that's a cinch to make. Continue reading
Posted Jan 27, 2015 at The Bitten Word
A Bitten Word Recipe We know, we know. Kale Salad. It's ubiquitous. It's overdone. And we've already hit "peak kale." But at our house, kale salad remains a staple. Sure, we're ardent kale fans, but really it's just the accessory... Continue reading
Posted Jan 22, 2015 at The Bitten Word
Brussels Sprouts with Sausage and Cumin Continue reading
Posted Jan 20, 2015 at The Bitten Word
That's a great tip! We should have soaked ours longer. Thanks Karen!
You should be totally fine! (We really think ours may have been closer to 5 years old...)
Yes, definitely a shame! We've had such good stuff from Rancho Gordo in the past. They're the best.
Spanish Chorizo, Kale and Cranberry Bean Soup Continue reading
Posted Jan 15, 2015 at The Bitten Word
Well said, Ann! And yes to the unseasoned rice vinegar -- so many of the flavored rice vinegars we've seen are heavily sweetened with high fructose corn syrup. It's worth scouting out (or ordering) the plain unseasoned variety.