Category: Food

Thanksgiving Wild Card

It’s a shame that most people turn to wild rice only when Thanksgiving rolls around, though with such a strong and legitimate historical association, they should be forgiven. I am also one of those people, forgetting all about this straw-like black aquatic grass until November, then quickly shuffling it into the back of my mental Rolodex until next year. Though it takes the same amount of time and effort as brown rice, something about cooking it feels like an event.

Wild About Wild Rice

In truth, wild rice stuffing (or dressing, depending on your upbringing) is just a seasonal pilaf or salad, served warm. Would it detract from the magic to make it for a 4th of July backyard BBQ, a birthday party potluck, or a random Tuesday in April? Certainly not, and yet, when that bountiful dish of toothsome, nutty whole grains comes out on the fourth Thursday in November, it sets the scene with a final flourish, dotting the i’s and crossing the t’s on a carefully curated menu.

The All-American Whole Grain

Wild rice, a pseudograin that has captured the hearts and palates of many, is deeply intertwined with Indigenous cultures, particularly the Anishinaabe people of the Great Lakes region. Known as “manoomin,” or “good berry,” it thrives in shallow waters, where it has been hand-harvested for over a thousand years, using canoes and cedar sticks to gently knock the grains into waiting vessels. Wild rice is not only a staple food but also a vital part of spiritual practices and community gatherings, symbolizing harmony with nature. With its impressive nutritional profile, rich in protein, fiber, and antioxidants, wild rice has sustained generations. As we gather to give thanks, incorporating this ancient grain not only enriches our meals but also honors the Indigenous traditions that have shaped American foodways.

Spice Up Your Rice

If you only eat wild rice once a year, let’s make it count. Banish bland boxed mixes and spice things up this year. Fresh jalapeño and Thai bird’s eye chili bring the heat, tempered by the sweet citrus flavor of orange juice, juicy red apples, and a touch of maple syrup. Aromatic and herbaceous, it’s bold yet plays well with others, livening up the typical guest list without commanding all the attention. At the very least, it should remind you not to overlook wild rice yet again.

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Hannah (BitterSweet)6 Comments

We’re All Mad About Tea Here

Coming from a long line of tea-lovers, it’s no surprise that I was enamored with matcha and rooibos long before finding an affinity for coffee, too. Once I got a Nespresso machine to make instant espresso shots at home, the balance shifted significantly. It’s hard to compete with that level of convenience, consistency, and ease. Still, nothing can replace the craftsmanship of delicate Jasmine or bold earl grey. Thankfully, you don’t have to. Mad Tea is the brilliant solution that makes no compromises.

Sealed in fully compostable Nespresso Original Line capsules, Mad Tea is the first of its kind in many ways. No measuring, no steeping, no plastic trash; it really is the complete package. What grabbed my attention first, however, was the ability to make a fully vegan Thai tea latte in under 30 seconds. In fact, that’s true of all the flavors. The entire array is vegan, gluten-free, tree nut- and peanut-free, kosher, and even packed in separate facilities from all dairy ingredients! What more could you ask for in an afternoon (or evening) pick-me-up?

On that note, a big benefit to branching out from the usual Nespresso pods is that there are more low- and no-caffeine options to suit all times of day. Especially as I get older, I can’t expect to keep drinking rocket fuel and then sleep soundly later. Switching to tea pods not only satisfies my craving for a warm, comforting beverage but also allows me to enjoy my drinks without the jittery aftermath that often accompanies high-octane energy drinks, natural or otherwise.

Most importantly, it’s genuinely some of the best tea I’ve had outside of a cafe. There are currently eight flavors, spanning the globe for tea varietals:

  • Brown Sugar Milk Tea – Smooth and rounded, creamy and sweet. Ideal for making boba tea.
  • Chai Tea – Like pumpkin spice but better, folding cardamom, cinnamon, ginger, and cloves into every harmonious sip.
  • Matcha Tea – Rich, bold, and subtly grassy. Genuine matcha with body and froth, not some pale, generic “green tea” blend.
  • Chamomile Lavender Tea – Gentle, soothing, and clean, with a slightly herbaceous quality. Very relaxing and easy to drink.

  • Jasmine Milk Tea – Both calming and invigorating, highly aromatic with the scent of fresh blossoms and cut grass. Delicate yet luscious at any temperature.
  • Peach Oolong Tea – Remarkable juicy, fresh peach flavor. Perfectly sweetened, nothing else needed, brilliant both hot and cold.
  • Thai Tea – Vibrant orange from strong black tea, blended with star anise, cardamom, and a hint of vanilla. It begs for a splash of condensed coconut milk to complete the classic presentation.
  • Earl Grey Tea – Bright and zesty, with the essence of orange on a base of robust black tea.

For the indecisive, you can get a variety pack to try one of each, ensuring that every craving is covered.

Go on, get mad; to taste Mad Tea is to love it. Thankfully, you can use the code BITTERSWEET to save 10% through Madtea.com and keep it flowing.

This post was made possible as a collaboration with Mad Tea. My opinions can not be bought and all content is original. This page may contain affiliate links; thank you for supporting my blog!

Hannah (BitterSweet)3 Comments

Tarted Up Sweet Potatoes

Sweet potato casseroles, adorned with gooey toasted marshmallows, or sweet potato pie, gently wobbling atop a buttery crust, are classic staples of the American Thanksgiving feast. Gleaming orange beacons glowing amidst a sea of amber brown, their warm sunset hues adds a splash of color so desperately needed in this largely monochrome meal. There’s more than just the stereotypical orange yam to liven up your grand spread, though. In fact, there’s a whole rainbow of sweet potatoes that would love an invite, for dinner, dessert, or both.

Flipping Delicious

Tarte tatin flips the idea of conventional pastry on its head, so why not give it an extra twist to keep your taste buds spinning? Apples are synonymous with this French invention that dates back to the late 19th century, where legend has it that a distracted cook by the name of Stéphanie Tatin accidentally built their pie upside-down. Whether or not there’s any truth to the story of such an egregious blunder, there’s no doubt that the dessert itself has withstood the rest of time. Why should apples have all the fun, though? Sweet potatoes, full of natural sugar, caramelize against the heat of the metal pan, cooking to a soft, creamy texture to contrast against flaky puff pastry. One quick flip and you’ve got a whole table side performance to serve along with the final course. If you’re the type of family that likes their sweets alongside their savories, it’s an equally compelling addition to the main menu.

Shades Of Potatoes

Purple potatoes are no longer the shocking rarity they once were, but they can still be tricky to shop for. Many are simply labeled as “Japanese sweet potatoes” despite the fact that there are many varieties within that broad subcategory. Just because it has purple skin doesn’t mean it has purple flesh, so don’t be misled by exterior appearances. Seek out Purple Stokes, Okinawan, or Molokai sweet potatoes specifically for the best, most vibrant results. White sweet potatoes are no different, often surprising unsuspecting cooks with the shock of pale flesh lurking beneath the peel. Murasaki Sweet Potatoes, Hannah Yams, and Bonita are your best bets. Orange sweet potatoes are commonplace, but for tubers of distinction keep your eyes peeled for Garnet, Jewel, and Beauregard sweet potatoes.

Serving With Style

Glossy, glazed with rich caramel syrup, the paper thin spuds glisten as their soft edges catch the light. It seems like a shame to cover such a work of art with any sort of topping, and truly, there’s no need to. A thin slice feels much more substantial on the fork, with all the richness and body you need to complete feel wholly satiated. For those craving just one last flourish, whipped coconut cream or vanilla bean ice cream, delicately melting into the warm surface, will never steer you wrong. On the opposite side of the flavor spectrum, bitter dark chocolate sauce or crunchy cacao nibs could help take down the sweetness a few notches, as would a bracing cup of hot coffee on the side. To amplify the texture of the crispy puffed crust, sprinkle toasted pepitas, sliced almonds, or chopped pecans all over, which are perfectly paired with any other toppings, too.

More Taters, Less Haters

All sweet potatoes are beautiful, gnarled roots, pock-marked skins, and all. If you’re not fortunate enough to find a full rainbow of options at your disposal, don’t despair! Even if you chose just one color, be it the classic orange or jewel-toned purple sweet potato, your tarte tatin will provide a radiant vision of autumn’s bounty, condensed.

Think you’ve already covered the potato portion of the program this Thanksgiving? Dig a little deeper. Aesthetics aside, expanding your array of sweet potatoes adds that much more depth and nuance in the flavor department, unlocking a wide range of nutty, honeyed notes. Layered together in an effortlessly elegant overlapping spiral of poly-chromatic slices, the singular beige interior of your average apple can’t compete. Tarte tatin was meant to be so much colder and brighter; this is one simple yet stunning dessert that will always turn out.

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Hannah (BitterSweet)8 Comments

Sip Happens

Glorified far beyond its modest beginnings as the fruit of the vine, wine has fallen victim to classism, elitism, and pretension. Buying a bottle sight unseen can feel as confounding as taking the bar exam without having attended a single lecture, and potentially just as expensive. Setting aside the rites and rituals, pomp and ceremony that seem like exclusive insider information, it doesn’t need to be that way. Wine is for everyone, which is the ethos and inspiration behind Sixty Vines. Succinctly named for the sixty wines on tap, this Texas-born establishment is changing the wine landscape, quite literally, for the better.

Having just sprouted last month in The Domain, this is thirteenth location of the thriving restaurant group. Commanding a massive open space with high ceilings, walls of windows, and long communal tables, the use of space feels downright luxurious. Outside, you have the option of dining al fresco on the dog-friendly patio, perfect for the whole family.

The benefits of offering wine on tap are multi-fold. There’s no risk in trying something new and getting stuck with a lackluster, pricey full bottle. Never had an orange wine before? Curious about the difference between a Malbec and a Merlot? This is the place to find out. If you go in completely blind, with no prior knowledge of wine whatsoever, you’ll be graciously guided without judgement all the same.

If you’re like me and want to try a little bit of everything, customized tasting flights available in 2.5-, 5-, or 8-ounce pours are much more feasible without getting a wicked hangover later. Kegged wines are also much fresher than bottles that are repeatedly opened and exposed to air. From a sustainability standpoint, one keg holds the equivalent of 26 bottles, which adds up to much less material going into landfills.

Just as wine shouldn’t be reserved for the elite few, neither should the wine bar experience itself. Thoughtfully rounding out the drink menu with craft cocktails and equally creative non-alcoholic cocktails, every visitor will find something that’s a refreshing change of pace.

This spirit of hospitality extends to all facets of the menu. Items are clearly labeled as gluten-free, vegetarian, and vegan, but there’s much more room for nuance between those crisply printed insignias. Don’t be afraid to ask for adjustments, as most meatless offerings can be made completely plant-based. Case in point, the Crispy Zucchini is typically dipped in a buttermilk batter, but a soda wash is easily substituted upon request, and request you should. More substantial and meaty than potato chips, they’re crisp indeed, but also tender and juicy, coated in a sweet chili lacquer with blistered shishitos on top for garnish.

Similarly, ask for no cheese on the Hummus and you’re good to go. It’s a two-for-one prize that includes both edamame and beet spreads, although surprisingly, no chickpeas are involved in either. Relying solely on the creamy richness of tahini and glassy olive oil to create incredibly compelling spreads, a touch of cumin rounds out the fresh flavors, as well as the impressively short list of ingredients.

Making the case for carb-on-carb action, the Broccolini & Potato Pizza is the standout entree that immediately told me the chefs had real ambitions for inclusion here. Vegan by default, there’s no red sauce lurking beneath that velvety cashew blanket, despite what the deceptively rich flavor imparted by slow roasted cherry tomatoes may lead you to believe. A thin, gently charred crust supports the tender toppings that blend together harmoniously, ensuring that no one will walk away from the bar hungry.

Wine and all its trappings deserves to be enjoyed without all the ceremony or status. Sixty Vines is making a splash to shift that perspective, creating a space for novices, solo sippers, first dates, happy hours, and larger events, too. Even for non-drinkers, you’ll find plenty of reasons to say “cheers!”

Sixty Vines

3401 Esperanza Crossing
Austin, TX 78758

Hannah (BitterSweet)5 Comments