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"If you haven't been following along, &lt;a href=\"http://www.bonappetit.com/people/shameless-plugs/article/the-bitten-word-cover-to-cover-challenge\"&gt;the Bitten Word Cover to Cover 2013&lt;/a&gt;, in which the Washington, D.C.\u2013based food bloggers &lt;strong&gt;Clay Dunn&lt;/strong&gt; and &lt;strong&gt;Zach Patton&lt;/strong&gt; &lt;a title=\"The Bitten Word Is Asking Readers to Cook Our September Issue\" href=\"http://www.bonappetit.com/people/shameless-plugs/article/the-bitten-word-cover-to-cover-challenge\"&gt;asked some 485 of their readers to make the 37 recipes from our September issue&lt;/a&gt;\u2014i.e., our Best New Restaurants issue, with recipes like &lt;a title=\"Lamb Tartare\" href=\"http://www.bonappetit.com/recipe/lamb-tartare\"&gt;lamb tartare&lt;/a&gt; and the inordinately complicated &lt;a title=\"Fat Rice\" href=\"http://www.bonappetit.com/recipe/fat-rice\"&gt;Fat Rice&lt;/a&gt;\u2014is finally COMPLETE! There were some hits and some misses, but culinary success or not, it was really all about rising to the challenge. So, a job well done to all participants: we applaud your efforts! Check out some of our favorite submissions here, with comments from the people who made them, and be sure to head over to &lt;a href=\"http://www.thebittenword.com/thebittenword/2013/09/cover-to-cover-2013-ranking-the-recipes.html\" target=\"new\"&gt;The Bitten Word&lt;/a&gt; for a full recap. &lt;strong&gt;Josie&lt;/strong&gt;: An amazing, light, summery taco which should be on everyone's bbq menu planning. If the taco meat isn't enough to impress you, the addition of the lime sour cream will knock your socks off. &lt;a title=\"Sloppy Tacos\" href=\"http://www.bonappetit.com/recipe/sloppy-taco\" target=\"_blank\"&gt;Get the recipe.&lt;/a&gt; &lt;strong&gt;Erica&lt;/strong&gt;: The herbs, spices, and lime juice complemented each other nicely. I like vegetable salads and am not crazy about those that have fruits, nuts, and cheese. But if you do, this is a good one, and probably could be served over lettuce. Easy to find the ingredients and fast to assemble. Toss the apples with the lime juice first to prevent discoloration.\u00A0&lt;a title=\"Apple Salad with Walnuts and Lime\" href=\"http://www.bonappetit.com/recipe/apple-salad-with-walnuts-and-lime\" target=\"_blank\"&gt;Get the recipe.&lt;/a&gt; &lt;strong&gt;Lisa&lt;/strong&gt;: The dish has quite a few steps, but if you break up the steps as suggested, it is manageable. I followed the recipe exactly, with the exception of using headless shrimp. I really liked the combination of Portuguese and Asian flavors. At first I thought the list of garnishes was too much, but they really added to the final flavor of the dish. I especially liked the crisp rice at the bottom of the pot. It reminded me of the Korean dish bibimbap.\u00A0&lt;a title=\"Fat Rice\" href=\"http://www.bonappetit.com/recipe/fat-rice\" target=\"_blank\"&gt;Get the recipe.&lt;/a&gt; &lt;strong&gt;Alice&lt;/strong&gt;: This household enjoys fish and chips on a regular basis, but we have always left the work to restaurateurs. We found the fish prep easy with straightforward directions, and the final product to be quite delicious. It is recommended that extra soda or beer be kept close at hand to temper the batter; it tends to thicken as it is used, becoming difficult to work with. \u00A0A quick splash and stir with extra liquid before dipping each piece of fish is helpful. The malt vinegar mayonnaise ingredients appear to be out of proportion. It took four attempts to achieve a consistency even close to a sauce let alone a stiff mayo, and even then we had to modify the ingredients (two yolks, half the oil). Next time we will skip the suggested mayo and just enjoy a basic malt vinegar!\u00A0&lt;a title=\"Fish and Chips with Malt Vinegar Mayonnaise\" href=\"http://www.bonappetit.com/recipe/fish-and-chips-with-malt-vinegar-mayonnaise\" target=\"_blank\"&gt;Get the recipe.&lt;/a&gt; &lt;strong&gt;Michael&lt;/strong&gt;: Skate wing is not a common fish. I happened upon it at a fabulous Fish Market here in Portland, Maine, 3 months ago. I was wary I might find it again for this assignment, but lo and behold, there they were (I bought and froze extra!!). Please look for it if you can. It is amazing. It resembles in flavor and texture, scallops. Yet, it is a beautiful fillet size. In this recipe, the texture holds up well to a schnitzel technique. Ultimately, it was delicious. I followed the recipe verbatim (which I usually do not do), and it was great. My only suggestion would be to amp up the sauce...more lemon, more capers, and a little more of it. (The schnitzel sops up the sauce fairly quickly). Even if you can't find skate wing, try one of the alternates listed in the recipe.\u00A0&lt;a title=\"Skate Wing Schnitzel\" href=\"http://www.bonappetit.com/recipe/skate-wing-schnitzel\" target=\"_blank\"&gt;Get the recipe.&lt;/a&gt; &lt;strong&gt;Danielle&lt;/strong&gt;: This recipe was great, pleasantly crunchy with a nice balance of acid and sweetness. When I make this again I will shred the carrots and beets to cut the prep time in half.\u00A0&lt;a title=\"Carrot and Beet Slaw with Pistachios and Raisins\" href=\"http://www.bonappetit.com/recipe/carrot-and-beet-slaw-with-pistachios-and-raisins\" target=\"_blank\"&gt;Get the recipe.&lt;/a&gt; &lt;strong&gt;Anushka&lt;/strong&gt;: This recipe was simple to make and well balanced in its flavors. The olive oil and fresh lemon juice accentuated the lamb mixture really well. This appetizer is a cool variation of the traditional steak tartare and would impress most dinner guests!\u00A0&lt;a title=\"Lamb Tartare\" href=\"http://www.bonappetit.com/recipe/lamb-tartare\" target=\"_blank\"&gt;Get the recipe.&lt;/a&gt; &lt;strong&gt;Alix&lt;/strong&gt;: What a fun challenge! \u00A0I haven't stuck so closely to a recipe since high school, so it was a good exercise to follow instructions. \u00A0I did sub out the fish sauce for this vegetarian mock-fish sauce recipe, which I think worked pretty well. \u00A0The meal was delicious! \u00A0I never would have sought out maitake mushrooms, or used farro or parsley in a fried rice style recipe. \u00A0One problem with the recipe was that &lt;em&gt;Bon App\u00E9tit&lt;/em&gt; didn't tell me how many carrots to pickle, so I made a ton. \u00A0Okay, so that's not really a problem. \u00A0Yum.\u00A0&lt;a title=\"Fried Farro with Pickled Carrots and Runny Eggs\" href=\"http://www.bonappetit.com/recipe/fried-farro-with-pickled-carrots-and-runny-eggs\" target=\"_blank\"&gt;Get the recipe.&lt;/a&gt; &lt;strong&gt;Eliza&lt;/strong&gt;: I was skeptical at first -- cilantro tastes like soap to me, but recently I have enjoyed it in salsa. \u00A0The dish sounded like it would be a bit disjointed, a pile of things on a plate on top of sauce. \u00A0I followed the recipe closely and only substituted white wine vinegar for red. \u00A0The taste was... amazing. \u00A0The flavors -- the grassy green of the chimichurri, the sweet earthiness of the potatoes, the gamey salty flavor of the speck -- all complimented each other beautifully. \u00A0I will definitely make this again, probably for company.\u00A0&lt;a title=\"Roasted Sweet Potatoes with Speck and Chimichurri\" href=\"http://www.bonappetit.com/recipe/roasted-sweet-potatoes-with-speck-and-chimichurri\" target=\"_blank\"&gt;Get the recipe.&lt;/a&gt; &lt;strong&gt;Nicole&lt;/strong&gt;: Before making this dish, I hadn't had creamed corn since my childhood when it came out of a can. This was definitely a grown up version of the classic, it was full of flavor and had a great texture. This \u00A0would be great as a Thanksgiving side.\u00A0&lt;a title=\"Tarragon Creamed Corn\" href=\"http://www.bonappetit.com/recipe/tarragon-creamed-corn\" target=\"_blank\"&gt;Get the recipe.&lt;/a&gt; &lt;strong&gt;Carrie&lt;/strong&gt;: I have never made crepes before and it was so much easier than I thought it would be. This was such a fun recipe to make!\u00A0&lt;a href=\"http://www.bonappetit.com/recipe/cornmeal-crepes-with-figs-and-pears\" target=\"_blank\"&gt;Get the recipe.&lt;/a&gt;"^^<http://www.w3.org/2001/XMLSchema#string>
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