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Bitten Word
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We don't recommend a lot of cookbooks these days. It's not that we don't love them. (We do, as our cluttered bookshelves attest!) It's just that we haven't been reading as many of them lately. And when we do, we... Continue reading
Posted 2 days ago at The Bitten Word
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Food Network Magazine (January/February 2016) Hey, maybe you heard we had a little snow last weekend here in DC. With windy, violent snowfall of between 24 and 36 inches over a 36-hour period, it was no weather for being outside.... Continue reading
Posted 5 days ago at The Bitten Word
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Saveur (January 2016) We were so smitten with Six-Hour Caramelized Onions -- how they made our house smell amazing, how we loved how the slow cooking brought out their amazing sweetness -- that their original purpose was, six hours later,... Continue reading
Posted Jan 28, 2016 at The Bitten Word
Are you ready to renew your share? I’ve just poured through seed catalogs to find some especially delicious varieties to try this year. How about a watermelon with yellow skin and sweet, orange flesh called “Golden Midget”? A stout, sweet... Continue reading
Posted Jan 27, 2016 at Clagett Farm
No, no more oil is needed. And yes, leave them uncovered. Just keep the heat very low and stir every 30 minutes or so, and they'll turn out perfect! ~ Zach and Clay
Toggle Commented Jan 26, 2016 on Six-Hour Caramelized Onions at The Bitten Word
Please try it and report back! We are slow cooker-less. ~ Zach and Clay
Toggle Commented Jan 26, 2016 on Six-Hour Caramelized Onions at The Bitten Word
Totally think they would work. I would consult a reliable slow cooker resource to see if they have good recommendations on how to tweak the recipe. ~ Zach and Clay
Toggle Commented Jan 26, 2016 on Six-Hour Caramelized Onions at The Bitten Word
We haven't noticed a change in the flavor, but will let you know if we do over the next week! ~ Zach and Clay
Toggle Commented Jan 26, 2016 on Six-Hour Caramelized Onions at The Bitten Word
Binge away! We gave it a light stir every 30 to 40 minutes. Let us know how yours turn out. And what you binge! ~ Zach and Clay
Toggle Commented Jan 26, 2016 on Six-Hour Caramelized Onions at The Bitten Word
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When you're letting onions cook for six hours, you think about a lot of stuff. HOUR 1 "Six pounds of onions is a lot. Our dutch oven is nearly full. Will they ever cook down?" "Broad City can't start soon... Continue reading
Posted Jan 26, 2016 at The Bitten Word
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Bon Appétit (January 2016) We feel the same way about lamb that we feel about new episodes of Downton Abbey: We don't want it every day, but when have it, we're reminded about how much we enjoy it. We've made... Continue reading
Posted Jan 19, 2016 at The Bitten Word
Yes they are. But since you shave them thin on a mandoline, they're easy to eat
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Bon Appétit (January 2016) Until recently, it's been an incredibly mild winter here in Washington, D.C. But now, two weeks into January, we're already feeling cold, damp and gray, gray, gray. So when when we saw this salad and its... Continue reading
Posted Jan 14, 2016 at The Bitten Word
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Food & Wine (January 2016) A new year, a new roast chicken recipe. In selecting the first dish that we would make for 2016 here on The Bitten Word, Jonathan Waxman's iconic Roast Chicken with Salsa Verde and Roasted Lemons... Continue reading
Posted Jan 12, 2016 at The Bitten Word
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Hello, Bittens! Happy new year! We are so excited to start cooking for 2016. But before we do, we want to take a look back at last year, and the best food magazine dishes we ate all year. Here are... Continue reading
Posted Jan 6, 2016 at The Bitten Word
Madeira is a fortified wine, like a port. In fact that's where you'd be able to find it in a liquor store, with the ports. If you can't find madeira, port should work fine.
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Hello, Bittens! We hope you're enjoying your holidays! We loved cooking with you in 2015, and we're excited for new adventures together in 2016. Have a wonderful new year! ~Zach & Clay Continue reading
Posted Dec 27, 2015 at The Bitten Word
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Martha Stewart Living (December 2015/January 2016) We probably came off a little Scrooge-y with last week's Holiday Cookie Challenge posts, what with our toppled tree and our 0-for-3 cookie attempts. But things are looking much brighter this week. Our second... Continue reading
Posted Dec 22, 2015 at The Bitten Word
Yes! It's a mystery!
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Bon Appétit (December 2015) We did not take this photo of these beautiful Spiced Brown Butter Linzer Cookies. This photo was taken by #BittenCookieChallenge participant Linda, who reported that the cookies are "time consuming but not difficult and the dough... Continue reading
Posted Dec 17, 2015 at The Bitten Word
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Yes, those comments are in the original recipe. You're right -- sounds like even they had some problems with this dough holding together.
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Food Network Magazine (December 2015) About the time things were falling apart with those Gingered Sugar Cookies, things were also taking a turn for the worse with our second cookie challenge entry: Bourbon Bow Ties. We'd selected these cookies because... Continue reading
Posted Dec 16, 2015 at The Bitten Word
You are so right about that gingersnap cocktail!
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Photo from CSA member Rob, who snapped a photo of this beautiful cabbage he gleaned at the farm! Thanks Rob! It's survey time! Here at the end of the 2015 CSA season, we'd like to ask you for a bit... Continue reading
Posted Dec 14, 2015 at Clagett Farm
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Martha Stewart Living (December 2015) It's 10 days 'til Christmas, and everything seems a little off-kilter this year. Instead of St. Nick, we've got Krampus. Instead of a white Christmas, we've been sweating it out here in D.C. (It hit... Continue reading
Posted Dec 14, 2015 at The Bitten Word
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