styledwrite
05.02.2014

Cook the cover

food prep 01.14

I don’t do new year’s resolutions. However, I do like the odd challenge.

And I think I’ve come up with a good one for 2014.

I’ve been an avid Bon Appetit reader and subscriber for years. I read them front to back and back to front. I save them. Cook and bake from them – well, the recipes that catch my eyes (and stomach) anyways.

This year? This year I’m going to cook each and every cover recipe.

Yep. I may not like the cover, or be inspired to eat it, but I want to try. Just to challenge my palate and stretch my skills in the kitchen.

And I’m going to let you know what I think!

First up? January 2014’s cover recipe: spicy pork and mustard green soup.

cook the cover 01.14

I made it multiple times. I LOVED it.

I subbed in ground chicken. I used kale. One time I tried soba noodles. Another time I threw in homemade peanut sauce at the end to thicken it to a stew-like consistency.

I’ll be making this soup again, and again, and again.

I’m already looking forward to February’s cover – a chicken and dumpling concoction.

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