The Bitten Word

Ten Pounds of Hatch Chiles Later...

Way back in January, we read an article about hatch chiles -- the beautiful New Mexico chiles that are only available for a short time in late summer every year. We'd been dying to try them anyway, so we placed an order via Berridge Farms.

And then we forgot about it.

That it, until some eight months later, when on August 3rd we received an email: "Chiles are ready to ship this week."

And sure enough, there they came, a massive box of hatch chiles. We could smell them as soon as we entered the house. We tore into the box ready to get to cooking. 

Perfect Fried Eggs

Cook's Illustrated (August 2013)

Giving advice about cooking eggs is tricky.

Everyone has his or her own personal preferences, established and honed over years of habit. Fried, scrambled, hard-boiled or poached, you like your eggs the way you like your eggs.

It's a matter if personal taste; there's no "right" or "wrong" way to cook an egg.

But there is an effective and an ineffective way to get the kind of egg you want. And that's where Cook's Illustrated comes in.

Homemade Preserved Lemons in the Style of Rolf and Daughters

Okay, we know we said on Wednesday that we were done with the Cover to Cover Project. But here's one more post, and then we're on to new dishes.

Promise.

There were 38 recipes that we assigned reader-chefs to cook from the September issue of Bon Appetit. But really, there were 39 recipes in the issue. Because of time constraints, we felt that we couldn't assign anyone to cook the Homemade Preserved Lemons, since they cure in the refrigerator for two weeks. (We learned our lesson from 2012, when we assigned readers to make a cocktail that not only called for six weeks of aging, but also required an aged oak barrel. Whoops!)

So we made homemade preserved lemons ourselves.

Cover to Cover 2013: All the Recipes -- and a HUGE Thank You!

Hello, Bittens!

What an awesome September this has been! You guys helped make the second-annual Cover to Cover project a huge, huge success. Below, we've got links to all the Cover to Cover posts over the past few weeks -- the recipes, your write-ups and all your great photos.

But we also wanted to do something to show our appreciation to all of the reader-chefs who took part in this. So we put together a little video thank-you.

 

 

Thanks again to everyone who participated, and to everyone else who read along!

 

Here are all the posts from Cover to Cover 2013.