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Bitten Word
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Callie, you're right! We goofed. When we were pulling the different cookie recipes together for this project, we got confused about which cookie was in the November Saveur, and which was in the December issue. The Icelandic chocolate-cornflake cookie is indeed the one from December. http://www.saveur.com/article/recipes/icelandic-chocolate-cornflake-cookies Oh well! At least the Sarah Bernhardt cookies were a fun challenge -- and delicious for some of the bakers. Here's the recipe for those:
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Taylor Swift, Kristin Stewart and former Massachusetts Sen. Scott Brown walk into a cookie shop... Okay, we don't know what the punchline is. But here's the point: When we prompted readers to join us in this Cover-to-Cover Holiday Cookie Project,... Continue reading
Posted 2 days ago at The Bitten Word
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Earlier this week, one of our commentors referred to herself and her friends -- and all the other folks involved in this Cover-to-Cover cookie project -- as the "Bitten Bakers." How great is that?! We love the idea of a... Continue reading
Posted 3 days ago at The Bitten Word
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Sometimes a cookies is a cookie. But today -- Day 3 of our Cover-to-Cover Holiday Cookie Project -- we've got a group of tasty treats without the word "cookie" in sight. We've got sandies and tassies aplenty. We've got sandwiches... Continue reading
Posted 4 days ago at The Bitten Word
Oops -- thanks for letting us know, Katie! We'll fix those links.
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Adventures in gluten-free baking... A "CoverGirl Centerfold Cookie"... Cookies that pair well with tequila... The one with a crazy name... And a cookie that looks like the Grinch... Day 2 of Cover to Cover: Holiday Cookies has something for everyone.... Continue reading
Posted 5 days ago at The Bitten Word
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The third-annual Bitten Word Cover-to-Cover Challenge is here!! More than 500 Bitten Word readers -- 500! -- signed up for this year's challenge, which focused in on 25 holiday cookie recipes from six different food magazines. Every day this week,... Continue reading
Posted 6 days ago at The Bitten Word
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Food & Wine (December 2014) We have a confession to make: We breathe a little sigh of relief when our six-month CSA season ends every November. Don't get us wrong, we love our CSA and the weekly joy of getting... Continue reading
Posted Dec 11, 2014 at The Bitten Word
Yep!
Toggle Commented Dec 9, 2014 on Salt-and-Pepper Shrimp at The Bitten Word
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Salt-and-Pepper Shrimp: an easy way to make the Szechuan favorite at home. Continue reading
Posted Dec 9, 2014 at The Bitten Word
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Hi there. I just resent you an email from thebittenword @ gmail.com. You are definitely on the list. Let us know if it doesn't come through! Everyone who signed up received a recipe (or at least they should have)! ~ Clay & Zach
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We've received dozens and dozens of notes from readers about your Thanksgiving experiences: what you cooked, what you loved, what'd you make again. It's been the highlight of our past week, as we've read through your menus and notes. While... Continue reading
Posted Dec 4, 2014 at The Bitten Word
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All year long the two of us have been talking about doing another Cover-to-Cover Project. And all year it just hasn't seemed like the right time. Good news: Now is the right time! For those of you who may be... Continue reading
Posted Dec 2, 2014 at The Bitten Word
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Yes, if anyone's tried this, let us know! We WILL say, though, that this punch is already quite high-octane. So maybe the soda water is the better way to go. (It ain't called a "knockout" for nothing...)
Port should work fine!
Maker's Mark is what we always keep on hand, and it's very fine in this punch. (We also always have Bulleit, but we save that for straight sipping.)
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Final Thanksgiving Inspiration (Plus our Fakesgiving Dishes Ranked!) Continue reading
Posted Nov 24, 2014 at The Bitten Word
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Thanksgiving 2014: Pumpkin Tiramisu Continue reading
Posted Nov 23, 2014 at The Bitten Word
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Thanksgiving 2014: Sautéed Collard Greens with Caramelized Miso Butter Continue reading
Posted Nov 22, 2014 at The Bitten Word
Hey Mar, we're just here for the pie. :) Seriously, thanks for your comment. We just thought it was an interesting provenance for a unique dessert, that's all.
Toggle Commented Nov 21, 2014 on Thanksgiving 2014: Navy Bean Pie at The Bitten Word
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Navy Bean Pie: does a dessert made of navy beans belong at the Thanksgiving table? Continue reading
Posted Nov 21, 2014 at The Bitten Word
Oh purists will love these! It's like regular mashed potatoes with the flavor turned up. And gravy on these would be great!
You could absolutely make this a day early. We'd suggest storing it on the counter, covered in plastic wrap.
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Thanksgiving 2014: Cornmeal-Crème Fraîche Spoon Bread. Hot out of the oven, this spoon bread is perfection. Continue reading
Posted Nov 20, 2014 at The Bitten Word
Pecans would be great! But you would want to toast them first so they don't get soft in the filling. Just toast them in a skillet on the stovetop -- or in a sheet pan in the oven -- for 8 or 10 minutes. You want them toasted but not burned. Let them cool, cut them into small pieces, and sub for the peanuts. If you make it, you'll have to let us know what you think!