Missions Accomplished: DIY projects and plenty of Pok Pok

Sweet braised pork/Pok Pok cookbook

Muu Waan, Thai sweet pork, with coconut rice. Made from the Pok Pok cookbook.

While I have slacked on blogging these past few months, I can say — at the very least — I have been successful at some of my food goals for 2015.

Back in February, I made homemade Fritos (Faux-itos?), using a recipe from the America’s Test Kitchen DIY cookbook. My corn chips weren’t an immediate win, but the more I ate, the more I craved “just one more.” They were very crunchy and full of corn flavor. The downside was that the texture was a little too gritty from the cornmeal rendering them a bit tough on the teeth. Some day I’ll have to give them another go — though I have doubts they will ever reach the greatness of the packaged kind.

Masarepa and corn meal

Masarepa and corn meal

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Challenge Accepted! Cooking for #covertocover13

Strozzapreti w/ Preserved Lemon and Spinach

Strozzapreti w/ Preserved Lemon and Spinach

The Bitten Word is a blog I love for many reasons, though two stand out the most. First the name — it’s so perfect that every time I read it, I get jealous that it isn’t the name of my blog. (I’m trying to get over that but it’s hard!) And next, because they clearly love food magazines just as much as I do.

I love comparing their opinions on recipes after I’ve made them and I also read their reviews if I’m hesitant about trying something. In fact, their hilarious and clever review of Food & Wine’s General Tso’s chicken was what encouraged me to make it in the first place.

So when I saw that the writers do a cover-to-cover challenge for Bon Appetit’s Restaurant Issue, I signed up immediately. Here’s the low down: submit the form and get an email with your assignment a few days later.

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