The Bitten Word by Clay Dunn and Zach Patton

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  • Moroccan carrot salad with spicy lemon dressing

    • Laura on April 20, 2019

      I was disappointed in this dish, but it may have been something I did. I halved the recipe because the original makes a very large amount. I used my food processor slicing disc to slice the carrots and they came out as perfect discs, which made the salad less attractive, I think. I didn't have raisins, so I used currants and I think it would have been much better with raisins. I also used less feta than called for because it seemed like an awful lot, but it probably would have been better with more.

    • michalow on April 17, 2019

      I modified this salad a little bit, and it was delicious. I expect it would be delicious as written, too. My version used julienned carrots, swapped dates for the raisins, and added toasted pumpkin seeds. Served with brown rice and marinated chickpeas.

  • Escarole, kale, white bean and tomato lasagna

    • Laura on October 30, 2014

      This was really good! And, thank goodness, because it required quite a bit of prep. Despite being called 'Lasagna', it doesn't contain any pasta and it's really healthy. I made a few changes, subbing mustard greens for the escarole and adding in a small amount of spinach; used thyme instead of oregano, used baby portabellos instead of cremini and sauteed them in butter instead of oil; I doubled the red pepper flakes; and I used Asiago and Pecorino Romano in place of the Parmesan. I didn't bother with the broiler at the end because I didn't use the foil covering, so the cheese was already starting to brown. This makes quite a large amount -- we have enough for about 3 more meals. I would make this again, but now that I know how much work is involved, I'd start a lot earlier, maybe even the day before.

  • Winter greens with preserved lemon

    • Laura on January 20, 2016

      This was very good! I cooked green chard and the preserved lemon added so much brightness to the dish. I'd definitely make this again.

  • Pork and squash stew with chiles

    • ellabee on February 05, 2014

      Advance prep: Pork must marinate at least four hours. I reduced specified quantity of water by more than half and still had to reduce liquid. Used guajillo and red pepper flakes. Best made in stages: Day 1: cut up pork, marinate. Make chile sauce. (Use Bayless procedure for toasting chiles rather than recipe's.) Day 2: Brown and braise. Remove meat & veg, store separately from braising liquid. Day 3: Defat and reduce liquid, recombine with meat and veg. Perfect side complement: avocado & grapefruit salad (old skool!) Note: might be best to use smashed or sliced garlic for marinade rather than chopped, both because aroma so powerful we had to marinate outside in a cooler to protect the fridge ingredients, and because it makes easier the vital task of removing any garlic clinging to the pork pieces before browning.

  • New England-style baked beans

    • lorloff on April 15, 2017

      Very good took many hours to cook but came out very well. Added thyme, bay leaves, roasted garlic and 2 t Worcestershire sauce.

    • krobbins426 on July 05, 2014

      Subbed bacon for salt pork, used 3 cans rinsed beans. Reduced salt in recipe. Worked great in slow cooker. No extra liquid necessary. Cooked bacon, then cooked onions in the bacon grease and left everything overnight.

  • Roasted turnips with maple and cardamom

    • krobbins426 on January 18, 2013

      Recipe seems to have some typos in the amount of turnips. I used 4 medium turnips. I roasted the turnips and then cooked some vegan apple-sage sausage in the glaze and then added the turnips. It was the perfect amount of glaze. We had curried apples and onions on the side. Nice and quick winter dinner.

    • ksg518 on December 09, 2017

      I made this as written except I had fewer turnips. I used the extra gaze on some pork tenderloin. I thought this was very good. It is a little sweet but the turnips' peppery flavor worked well to cut some of the sweetness. I'll make this again.

    • Barb_N on November 06, 2014

      Always looking for a shortcut and less salt, I tossed the turnips with cardamom and coriander then added maple syrup and vanilla at the end of roasting. It turned into hard candy on the pan. I also thought this was too sweet for a roasted vegetable. Willing to give it a whirl but won't make it again.

  • Sugar roasted peaches

    • krobbins426 on August 14, 2013

      Used rosemary and supermarket peaches. Very rich, but delicious.

  • Braised chicken thighs with savory marinated peaches

    • apattin on July 18, 2018

      Delicious. Unusual flavors, complex sauce. It was a bit more work than the usual braises, but worth it. The only gripe is there was much too much sauce even after reducing to half. I would put 2 cups of chicken broth instead of the three.

  • Lamb chops with mustard-herb crust

    • RuthGo on February 16, 2017

      This was incredibly quick and really really delicious. I just eyeballed everything, popped it in the pan and was eating a delicious lamb chop in 15 minutes. This is definitely going in the rotation!

  • Roasted radishes with radish greens

    • bwehner on May 11, 2013

      Super simple roast radish recipe!

  • Best blueberry muffins

    • Bloominanglophile on May 02, 2013

      Every now and then, I get the urge to make blueberry muffins. Problem is, I still haven't found the right recipe! I must be extraordinarily picky when it comes to these treats. The step requiring the preparation of the jam caught my eye, so I gave this recipe a go. These ARE good muffins, but they still aren't the best, IMO. I did implement some high-altitude adjustments (increased flour by 4 tsp., decreased baking powder by 1/2 tsp., and increased buttermilk by 3 Tbsp), as I am at over 6000ft., and wonder if this affected the texture of the muffin (not bad, but not ideal)? The jam, when cooked down to 1/4 cup, is too thick. I would reduce it to between 1/3 and 1/2 cup. However, I am more inclined to skip this step, and just add the blueberries to the batter. I was glad to see lemon in the recipe, but just adding it to the sugar sprinkled on top wasn't quite enough for me. I would add either more zest or even some extract to the batter.

  • Grilled summer vegetable and quinoa salad

    • imaluckyducky on September 05, 2020

      4 stars! Excellent base with ample flavor. I cooked my quinoa with veggie stock. I used about a cup of chopped parsley, and half a cup of basil and mint (none of this 1Tb stuff). I don't have a grill but a double-burner cast iron grill pan still worked brilliantly. Also added a bit of lemon juice to taste to help balance and bring everything together. Keeps for a week's worth of lunches and tastes better the next day. Will be in the regular rotation.

  • Kohlrabi and apple salad with caraway

    • dinnermints on August 13, 2016

      It is summer, and this is more of a fall salad, but I have no regrets (and neither did the other folks at the barbecue who were going back for seconds). Wonderful combination. I used the thinnest setting on my mandoline for both the apple and the kohlrabi, and used curly endive instead of frisee.

  • Red-leaf salad with roasted sweet potatoes

    • ksg518 on February 20, 2018

      I've made this recipe several times and it's very good. The yogurt dressing is a great low calorie way to top this sort of salad. However, when I've made it in the past I've opted for fresh green beans which I blanch for 2-3 minutes and then add to the sheet pan per the recipe. This time I decided to try the frozen green beans called for in the recipe since it would save time. Did not like it nearly as much and I'll continue to use fresh beans from now on.

  • Juicy buttermilk pork chops with turnip greens and herbed grit cakes

    • Barb_N on April 06, 2017

      I had to improvise the marinade- goat kefir did just fine, tenderizing without tasting goat-y. The oven time needed to be extended about ten minutes, i.e. Doubled even though my chops were the size specified in the recipe. Served with baked sweet potato and braised collard greens. Worth the advance planning to soak in a sour dairy bath.

  • Potato gratin with rosemary crust

    • Barb_N on October 16, 2014

      I have made this as written and improvised with a crustless version. It is easy to assemble but needs to bake for over an hour. A visually appealing veg main, or side for a special occasion. This time I subbed thyme, shallots and a tangy Bellavita (sp?) cheese.

  • Mexican pulled pork (carnitas) tacos with corn-and-red-onion salsa

    • Barb_N on January 28, 2015

      This salsa fit the bill (tho I would have preferred the apple salsa from Vibrant Food, had to avoid it due to alergies) to top pulled pork that was my "blizzard" cooking. It was too tame, no tang or bite although the char on the kernels added visual interest.

  • Charred cauliflower & shishito peppers with picada sauce

    • kateiscoooking on July 14, 2019

      We had a dish similar to this at a wine dinner a couple of years ago. It has stuck in my mind since then. Finally, I saw two boxes of shishito peppers on the dollar table at the farm stand up the road. And, I had a bag of cauliflower florets. Time to recreate. FABULOUS! Next time I won't wait for the bargain peppers!

  • Nutty cranberry relish

    • ingabritt on May 09, 2017

      Sometimes I forget to add the nuts (I add them right before serving so they don't get soggy) and it is still delicious!

  • Pasta with creamy tomato sauce

    • ashallen on November 07, 2019

      We love, love, love this pasta sauce, though it's creamy rich so we consider it a special treat. Flavors are absolutely delicious and multilayered. I usually add the wine and uncooked tomatoes at the end of the cooking process to taste since the acidity of the sauce varies with the ingredients available. Basil pesto has worked in place of fresh basil in a pinch, but fresh basil is really best. Doubling the recipe works fine. Freezes well. [Cross-post for Annual Edition/ Magazine/ Science of Good Cooking.]

  • Skillet turkey meatballs with lemony rice

    • moonflowerstitch on January 01, 2021

      This was really delicious! My husband and I aren't fans of tomato-based sauces so it's nice to find a different option for meatballs. I didn't use any lemon zest but the rice still had a nice light lemon flavor and, as suggested in a comment, it worked well to use 1/2 cup of premade breadcrumbs instead of making fresh ones.

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Reviews about Recipes in this Book

  • The pilgrimage cocktail

    • Bitten Word

      The rum is an excellent base, and the lemon juice adds a wonderful tartness that balances the sweet syrup and the smooth sherry. And the pumpkin butter? Really awesome! Such a brilliant idea!

      Full review
  • Language English
  • Countries United States

Publishers Text

Clay Dunn and Zach Patton are the creators of the popular blog TheBittenWord.com, where they chronicle their adventures in the kitchen cooking through a stack of food magazines each month. The blog -- started in 2008 as a New Year’s resolution to start utilizing magazine subscriptions or get rid of them -- also features tips and tricks for the home cook, as well as original recipes. The blog has received numerous honors, including being named “Best Cook-Through Blog” by Saveur magazine in 2011. In 2009, it was named “one of the world’s top 50 food blogs” by The Times of London. The blog has also been featured in the New York Times, The Washington Post, Washingtonian magazine and a variety of other publications.