Thanks for stopping by TheBittenWord.com!
We're Zach and Clay, and we cook recipes from monthly food magazines.
Ten Things You Should Know About This Site
So who are Zach and Clay? We live and eat in Washington, D.C., where Zach is a journalist and Clay works for a nonprofit. We both grew up in the South -- Clay in Kentucky, and Zach in Tennessee. We met here in Washington and eight years later, we got married in 2010. There are a few interviews with us online, including one from Gourmet Live and another from Washingtonian Magazine. A few more recent interviews are up on Front & Main, the PBS Food Blog and in Spenser Magazine.
We've been blogging since 2008. We started the blog as part of new years resolution after being inspired by this post on Serious Eats. We resolved to start putting our food magazines to work, cooking at least one recipe from each magazine. Our current stable of magazines is 10 strong: Bon Appétit, Cook's Country, Cook's Illustrated, Everyday Food, Food & Wine, Fine Cooking, Food Network Magazine, Martha Stewart Living, Saveur, and Southern Living. On occasion, recipes from other magazines and sources sneak in, too.
This blog is a hobby. We both have careers and we do this in our spare time. But we try to respond to almost every comment and email. Sometimes it may take us a few days to get back to you.
We still miss Gourmet. Thinking about it makes us feel like we need a hug.
We love you! Seriously, the best part of blogging is hearing from readers. We hope that while you're here, you'll introduce yourself! And you can always email us if you ever have a question about anything, or there's a particular dish you'd like to see us try, or if you just want to chat about Mad Men or something.
Sometimes people write about us. We've been terribly flattered by praise the blog has been given by others. The Bitten Word was named in 2009 by The London Times as "one of 50 of the world's best food blogs." It's also been featured as a Saveur.com "Best of the Web" and in 2011 we won the Saveur magazine's Best Food Blog Award for Best Cook Through Blog. We've also been featured in the Washington Post (once about canning, and another time about our annual Fakesgiving), The New York Times, and in Molly O'Neill's book, One Big Table. In 2011, we were also featured on public radio's Dinner Party Download. We went back on the show in 2012 to discuss Thanksgiving trends.
We love when you use our photos! Just ask us first.
Sometimes the recipes we post don't turn out so well. Seriously. There are amazing successes and epic failures. We post the good and the bad here at The Bitten Word. Sometimes we screw up, sometimes we just don't like how a dish turns out, and sometimes the recipe just doesn't work. But we promise to let you know either way. Here's an explanation of why we feature bad recipes.
We used to say that Clay doesn't like dill and Zach doesn't like mushrooms. That's still true for Zach, but Clay has come around on dill. Our tastes have changed. These days, we eat almost anything. Well, except kimchi. And Clay still finds grapefruit awfully sour.
You can easily connect with The Bitten Word however you choose to. Besides reading our posts here on the site, of course, you can get them via email or via a RSS feed if you're into that. You can also become a fan of the blog on Facebook. We publish links to new posts to the Facebook page, so you'll get them in your feed. You can also follow us on Twitter, where we update more frequently about important things like what we're having for dinner or what we're watching on TV. Oh and we're on Google+, Pinterest and YouTube, too.
Here are some of our favorite posts (and favorites of our readers, too):
Embarking on Year 5 of The Bitten Word. Introduce yourself!
Some of our most popular posts over the years that continue to get a lot of readers are Easy Overnight Oatmeal: Steel Cut Oats in 10 Minutes, Buffalo Chicken Dip, Best BBQ Chicken, Microwave Chocolate Cake, and Best Blueberry Muffins.
And if those don't give you what you're looking for, check out the recipe index!
Thanks again for visiting the blog. There's a lot of deliciousness coming up. We hope you'll come back to be a part of it!