Fine Cooking (October/November 2011)
Let's face it -- a Beet Green and Bulgur Soup sounds like something you might eat on a hippie commune. We're picturing patchouli, tie-dye and conversations about the merits of firm versus silken tofu.
Well, call us hippies, because this soup is not only simple and quick to prepare, it's also unbelievably delicious.
Continue reading "Beet Green and Bulgur Soup with Poached Eggs" »
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Bon Appétit (February 2011)
One of our Culinary Resolutions for this year was to de-emphasize meat as a focus of our diet. We don't have any desire to go vegetarian, but there are lots of good reasons to scale back.
To our somewhat surprise, we've actually been doing really well on this resolution, and it hasn't even been that difficult. We've been doing more all-veggie meals, and when we do eat meat, it has not been as much of the star of the plate as it used to be. (Not surprisingly, those goes nicely hand-in-hand with our other resolution to buy higher quality meat closer to the source -- when you buy a $20 chicken, you want to make it last.)
We've been trying out veggie soups, winter salads and meatless pastas. (We've even been experimenting with cooking tofu! We literally had to ask a clerk at the grocery store where the tofu was.)
But the best vegetarian dish we've tried so far this year -- hands-down -- is this Black Bean Chili with Butternut Squash.
Continue reading "Black Bean Chili with Butternut Squash " »
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We're all done with our Thanksgiving posts! We really enjoyed trying all these recipes, and we've loved hearing from you about what you're planning to cook!
Now comes the fun part: Are you making a dish from a food magazine this year? We'd love to feature your dish in a round-up of reader experiences after the big day. Whether you tried something new this year or you cooked some family favorites, we'd love to see your pics! Email them to us along with your thoughts on the dish and we'll post a round-up sometime after Thursday.
Below, you'll find every dish we made this year for Thanksgiving -- click on an image to read the recipe. And remember, don't lose your head on the big day.
Enjoy your Thanksgiving! We hope it's full of love, family and really, really good food.
>> More Thanksgiving recommendations from the Bitten Word
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Bon Appétit (November 2010)
We kicked off our Thanksgiving dinner (well, after the snacks and Autumn Harvest Jello Shots), with this Celery and Pear Bisque.
When each of us was growing up, soup was never a part of the Thanksgiving menu. Maybe it's because we were both raised in the South, or maybe it's just coincidence, but soup was never part of the Turkey Day equation for either one of us.
But we've become Thanksgiving soup converts. We think it's a great way to kick of the meal. It's a lovely, warm, comforting way to start Thanksgiving dinner, and -- perhaps even more importantly -- it's a great way to start feeding your guests while you put the final touches on the rest of the dishes!
Continue reading "Thanksgiving 2010: Celery and Pear Bisque" »
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Fine Cooking (December 2009/January 2010)
Last month, we had a roasted chestnut soup at a restaurant here in DC. Tasting it for the first time was an almost religious experience. Sweet, nutty and silky-smooth, the soup was just one of those foods that instantly warms your soul. We couldn't stop smiling!
A couple days later, we saw pints of chestnuts at the farmers market. We decided to grab some and see if we could replicate that heavenly bowl of soup. By a stroke of luck, we came home, opened our December/January issue of Fine Cooking, and found this recipe for Chestnut Soup with Crisp Prosciutto.
Several days after that, DC got its first snow of the season. For eight hours on a chilly Saturday, fat wet flakes fell silently outside the windows.
Could there be any better day for this soup? We would literally have chestnuts roasting...okay, not on an open fire (our landlord wouldn't like that). But we were excited about the smell of roasting chestnuts wafting through our house while we gazed at the Christmas tree and the falling snow.
The universe, it seemed, was telling us to make this soup.
But the universe had some tricks up its sleeve.
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Gourmet (November 2009)
Thumbing through the final issue of Gourmet [moment of silence], we were blown away by one of the first photos we saw, which was of this Scarlet Carrot Soup. Deeply red and topped by fried carrot strips, we knew it would make a dramatic start to any Thanksgiving meal.
But why is the soup so red? Is it a special variety of carrots? Food coloring? Code Red Mountain Dew?
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Bon Appétit (June 2009)
We're absolutely thrilled to be featured in today's Washington Post story about canning.
We loved talking about our experience canning tomatoes, but when they told us they'd like to come over and photograph us while we cooked a dish that used our canned tomatoes, we got a bit nervous.
What to make?! In front of an audience?!
We thought about revisiting an old favorite, like Baked Eggs in Tomato-Parmesan Sauce or Creamy Tomato Sauce, but couldn't bring ourselves to do that. The Washington Post was coming over! So we had to make a new dish.
After spotting this Tomato-Cucumber Gazpacho, we knew we had a winner.
Continue reading "Tomato-Cucumber Gazpacho with Grilled Parmesan Croutons" »
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Saveur (December 2008)
After nearly having our soup dreams derailed by Gingery Sweet Potato, we quickly got back on the train with this German Split Pea.
So lest you be despondent over the disappointment of our last post's recipe, this more than makes up for it -- a delicious, substantial soup that has all the comforting goodness you're looking for this winter.
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Food & Wine (December 2008)
Doesn't a gingery sweet potato soup sound lovely?
Doesn't it look nice in that photo -- all orange and warm?
Don't you think that it would be delicious and the perfect meal on a wintery night?
That's where you'd be wrong.
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Well, Thanksgiving is over. And (if we do say so ourselves) it was awesome.
Zach's family joined in us here in DC for a most of the week, and we had a fantastic time.
We spent several days preparing our feast, making a few dishes and stocks in advance. On Thanksgiving Day, we started cooking at 10 a.m., barely left the house, and had a lovely late afternoon meal.
Over the next few days, we'll do a quick recap of the dishes we served and then tips for next year. After all, our December food magazines have arrived and we've got to get to cooking!
As planned, we kicked off our meal with Butternut Squash and Sage Soup with Sage Breadcrumbs (recipe below).
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