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Bitten Word
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Oh, Bittens. You know how when you’re at a party, and there are those people who make a big show about how they’re leaving? They announce they’re making an exit, and then they spend forever dragging out their goodbyes and... Continue reading
Posted Dec 16, 2016 at The Bitten Word
Bittens, we're all done with our Thanksgiving posts this year. And let's face it, tomorrow is Thanksgiving -- if you don't already know what you're making, you're likely letting someone else do the cooking or you're gonna be serving Chinese... Continue reading
Posted Nov 23, 2016 at The Bitten Word
Cooking Light (November 2017) Sometimes, a recipe can really break your heart. That's what happened with us and this Miso Caramel-Apple Pie. We were so looking forward to eating this pie. It was the first dessert we decided on for... Continue reading
Posted Nov 22, 2016 at The Bitten Word
Local Trees and Wreaths Available for Members and Non-Members Wreaths and trees from Clagett Farm will be on sale starting this weekend. Trees can be purchased at the farm, in front of the barns (Chesapeake Bay Foundation's Clagett Farm, 11904... Continue reading
Posted Nov 21, 2016 at Clagett Farm
Rumbledethumps?!? That is amazing! Sounds like a character from "Cats."
Reading this just made me so happy. Thank you, Christine!
Isn't that beautiful? It's from Caroline Cercone, a potter in Nashville. We saw some of her plates when we ate at Husk there a couple years ago. We asked the server where they were from and he gave us Caroline's info. We now have a couple of her pieces.
Martha Stewart Living (November 2016) You may have noticed a conspicuous absence in our Fantasy Thanksgiving Menu that we posted last week: There was no pumpkin pie. There was no pumpkin anything. That's not because we don't like pumpkin desserts.... Continue reading
Posted Nov 21, 2016 at The Bitten Word
Real Simple (November 2016) And as longtime readers know, we're a sucker for odd Thanksgiving words. Spatchcock. Shrub. Sformato. So when we were browsing through this year's recipes, our eyes jumped right to Colcannon. We'd never heard of it. What,... Continue reading
Posted Nov 20, 2016 at The Bitten Word
Food Network Magazine (November 2016) If there was a sleeper hit at this year's Fakesgiving dinner, it may have been this pie. We'd chosen it because we really liked the idea of a chestnut dessert. We've made chestnut soup a... Continue reading
Posted Nov 18, 2016 at The Bitten Word
Bon Appétit (November 2016) Hasselback potatoes have been in fashion for years now. They show up on cooking shows and in food magazines, in cookbooks and on restaurant menus. It sounds and looks fancy. But it's really just a simple... Continue reading
Posted Nov 18, 2016 at The Bitten Word
Food Network Magazine (November 2016) For previous Fakesgivings, we've deliberately chosen recipes that are a little more "out there" just to serve something unusual to our friends. A green bean casserole with homemade Doritos? Check. A dish of only braised... Continue reading
Posted Nov 17, 2016 at The Bitten Word
Totally your call! If you want a smoother, denser dressing (which is what we went with), crumble be cornbread into crumbs. If you'd prefer a dressing with a little texture to it, go with bigger croutons.
Several readers have written this month to ask an exceedingly difficult question: What's on our fantasy Thanksgiving menu? So we're taking a break today from our Fakesgiving coverage to attempt to answer that question. This many years into The Bitten... Continue reading
Posted Nov 16, 2016 at The Bitten Word
Bittens, it's pie time! Hundreds of you signed up and completed the Thanksgiving 2016 Pie Challenge -- we have loved reading your reviews and seeing your photos! For those of you catching up: A few weeks ago, we asked Bittens... Continue reading
Posted Nov 15, 2016 at The Bitten Word
Hmmm... Maybe? Definitely not with the turkey, obviously. But if you wanted to make just the onion gravy in a slow-cooker, you might be able to. Not sure how well the alcohol in the sherry would cook off, though. We're just not that accustomed to cooking with slow-cookers. Anybody else have a thought on this?
We just followed the recipe and used a turkey breast.
Cooking Light (November 2016) "I want to eat this gravy on everything." During our Fakesgiving dinner, our friend Will uttered those words to Zach as he dug in to this French Onion Turkey Breast with its delectable onion gravy. "Seriously,"... Continue reading
Posted Nov 14, 2016 at The Bitten Word
Martha Stewart Living (November 2016) Bittens, we burned the shallots. We'd been doing so good! We'd prepped the shallots a couple days ahead of time. (For this recipe, Martha notes that "the shallots can be fried five days ahead and... Continue reading
Posted Nov 13, 2016 at The Bitten Word
Bon Appétit (November 2016) Things to Talk About This Thanksgiving Other Than Politics: A December 2016 Bucket List: What do you really want to accomplish before the end of the year? The best book you read this year. (For Zach... Continue reading
Posted Nov 12, 2016 at The Bitten Word
German chocolate is actually a brand of dark-chocolate baking bars. ( You ought to be able to find it in your grocery store baking aisle.
A Bitten Word Recipe Way back in 2008, for the very first Thanksgiving we ever wrote about on The Bitten Word, we made a dressing using a recipe from Zach's mom. It's the kind of dressing we both grew up... Continue reading
Posted Nov 11, 2016 at The Bitten Word
Bon Appétit (November 2016) We had planned to write about this cranberry sauce yesterday. But then election happened and the Internet exploded and cranberry sauce seemed wholly inconsequential and, well, it still does today, but here we are, because life... Continue reading
Posted Nov 10, 2016 at The Bitten Word
Thanks to Instagrammer delventhal for this beautiful photo of winter squash! Welcome to Week 26 -- the final week of the season for us! We hope you've enjoyed this year's CSA. We've certainly enjoyed bringing you fresh vegetables each week.... Continue reading
Posted Nov 9, 2016 at Clagett Farm
Southern Living (November 2016) If you're already thinking about your own Thanksgiving menu and you're starting to sweat at the thought of cooking all that food, we have some good news for you: You can start cooking today. And you... Continue reading
Posted Nov 8, 2016 at The Bitten Word