Megan Gordon's Recent Articles
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Recipe: Triple-Chocolate Peppermint Thumbprint Cookies
Sometimes the time comes when you need to double down on the chocolate. Or triple down, perhaps. And what better time than during the holiday season to triple down on some good chocolate, especially when there’s a silky peppermint filling involved and little shards of peppermint candy strewn on top? These cookies weren’t really my idea, at least at the beginning.
May 2, 2019
A New Option for Your Nespresso Machine: HiLine Coffee’s Espresso Capsules
Item: HiLine Coffee Capsules for the Nespresso Price: Overall Impression: About a year ago, I wrote a post on my love/hate relationship with the Nespresso machine. My mom got one for me as a gift, and I had mixed feelings about the waste and all-too-quick convenience of it, not to mention the fact that the pods were expensive and not easy to come by.
May 2, 2019
Ole Smoky Moonshine Is Warming Up My Winter
I first learned of moonshine cherries a few years ago at a food blogging conference. No, they weren’t featured or served (although that might’ve made the evenings a bit more exciting!) but my Southern friend Kristina shared a few with our end of the table and I fell in love.
May 2, 2019
Recipe: Miso-Roasted Asparagus Soba Noodle Salad
Like most of you I’m guessing, I go through serious lunch phases. This winter brought about a relentless breakfast burrito spree followed by a big run of avocado toasts topped with an egg. Lately though — now that spring is slowly showing its face — it has been all about soba noodles. In my humble opinion, there’s no better way to usher in warmer weather lunches. We’ve definitely written about soba noodle salads before here on The Kitchn.
May 2, 2019
They’re Making Gluten-Free Flour Out of Coffee Now! And It Sounds Great.
Leave it to a Seattle company to scheme up the newest in an already robust line-up of alternative flours: coffee flour. This very new gluten-free flour is made from the pulp of coffee cherries and is apparently super high in protein. A skeptic at first, I began to do some research and what I found may surprise you. I first heard of coffee flour in The Seattle Times a few weeks ago in a great article by Ángel González.
May 2, 2019
Granola Gone Stale? 3 Creative Ways to Bring Granola Back to Life in the Kitchen
Even the best of granola has its good and not so good days. You know what I mean: that moment when you realize your granola isn’t as toasty and crunchy as it used to be — instead you find yourself staring at a bowl of slightly soft and not nearly as delicious oats. Lucky for you (and me) I have a few ideas up my sleeve for other ways to use granola in the kitchen.
May 2, 2019
Love Campari? You’ve Got to Try Cappelletti!
We go through more Campari than I care to admit at home. The way that many of you casually talk about being out of half-and-half and really needing to pick up another carton? That’s how we talk about Campari; when we’re out, it gets added to the shopping list pretty quickly. Our home bar has been running low lately, so the other night we walked to our neighborhood bar for a drink instead.
May 2, 2019
Seasonal Sipping: Rhubarb Tea Liqueur
We love having friends over to the house for cocktails, especially this time of year when the days are long and the weather is warming up. And so far this season, Rhubarb Tea Liqueur has been in heavy rotation. Have you heard of it? Rhubarb Tea Liqueur is an 80-proof spirit that’s a blend of rhubarb, lemon, and beets, along with spices like cardamom, pink peppercorns, and coriander. It has a slight sweetness to it and a very subtle pink color. As for what to do with it?
May 2, 2019
Recipe: BLT Bites with Avocado Cream
At this point in the summer, appetizers and pre-dinner snacks can become pretty predictable. At our house, it tends to be all about crackers and soft cheese or salty almonds. These small bites can often feel rushed and a bit uninspired and yet they really can set the tone for a nice evening or event. So last week we ditched the almonds and crackers and schemed up these little toasts with all the components of a great bacon, lettuce, and tomato sandwich in one small bite.
May 2, 2019
If You Love Negronis, Here Are 5 More Cocktails to Try
I first learned to love the Negroni from my grandmother, Marge. She spent half the year in Florida and one year when we visited her about about a decade ago, the bartender knew this was her drink and began making one for her. I’ll have what she’s having, was my response. That very moment marks the time I put down all the Sex in the City Cosmopolitans I’d been drinking: there was a new cocktail in town.
May 2, 2019
Cashew Meal: Tips for Using This Gluten-Free Nut Flour
On a recent trip to Trader Joe’s, I noticed a new-to-me product in the baking aisle: cashew meal. Now I’ve been using almond and walnut meal for quite some time, but cashew meal hadn’t made its way into my weekly lineup. I purchased the bag, began experimenting, and I’m here to report that its uses are varied, delicious, and nutritious! It’s been a lot of fun to play with in the kitchen. Have you tried cashew meal or cashew flour yet?
May 2, 2019
Beyond a Bottle of Wine: 5 of My Favorite Hostess Gifts
I’ve been thinking a lot lately about hostess gifts and tokens of appreciation as we’re in the final stretch of planning our wedding and trying to figure out what we’d like to do for favors. While casual dinner parties are obviously much different in scope than a wedding, it’s gotten me thinking about what we bring with us when we go to visit friends and family — and how nice it is to break out of the ‘bottle of wine routine.
May 2, 2019
Recipe: Whipped Yogurt with Apples and Walnuts
Ever since I was a little girl, I’ve been attracted to dishes that could straddle the line between breakfast and dessert. Mounds of berry pancakes with whipped cream fit the bill. Chocolate chip waffles? Absolutely. In my recent cookbook, I even managed to work in a recipe for breakfast cookies!
May 2, 2019
5 Ways to Make Smoothies More Filling
Drinking vitamin-rich smoothies can be a terrific, wholesome way to start to the day. I’ve learned that the key to making them solid breakfast material is always adding an extra key ingredient or two. These are my five favorite ways to guarantee I blend up a super-satisfying smoothie that will fill me up and won’t leave me hungry in an hour. Nut butters, like almond butter or peanut butter, add a good hit of protein to your next smoothie. Plus, they act as a thickener.
May 1, 2019
7 Pantry Essentials That Help Me Eat Healthier
This time of year, once the holiday cookies have been nibbled away and the eggnog put to rest, many of us begin about clearing the plate, so to speak. Today, I thought I’d share with you the seven essentials in our house that we use to jumpstart our healthy-eating routine for the new year. They’re all good basics, nothing too fancy or fussy, and should be easy to find at your local supermarket.
May 1, 2019
Recipe: Hazelnut & Cherry Whole-Grain Crackers
If you’re anything like me, homemade gifts have become more and more appealing in recent years — they’re often cheaper than buying gifts at the store, and a homemade gift is sure to be something different and unexpected. This year, these simple and delicious hazelnut and cherry crackers have made my list. They’ll stay crisp and fresh for weeks, so you can make a few batches now and have them ready to go when you need a quick gift.
May 1, 2019
Recipe: Southwest Quinoa Breakfast Bowl
I know what you’re thinking: Waking up on a Wednesday, cooking a pot of grains, and chopping onions and garlic is just not reality. I hear you (and I’m only cooking for me and my husband; we don’t even have kids yet). But I want to make a case for this dish, in the spirit of prepping for an excellent, inspiring breakfast ahead of time. If you start this recipe on Sunday afternoon, you’ll be set for the week ahead and it’ll take you far less than an hour.
May 1, 2019
Recipe: Popeye Pesto Tofu Scramble
In my never-ending quest to think about quick, simple, protein-heavy breakfasts, I’ve been experimenting a lot with tofu scrambles over the past few weeks. My main reference for these egg-free scrambles is the one our college dining hall used to make as one of their “breakfast-for-dinner” nights — their version was a Southwest number, replete with huge chunks of red pepper, undercooked onions, and yesterday’s leftover beans.
May 1, 2019
Recipe: Mixed Mushroom Egg Bakes
Despite the fact we are entering one of my favorite, easy, and effortless breakfast seasons (fresh berries and yogurt, anyone?), I love any chance to work protein into my mornings, so I’ve been doing a version of these egg bakes for some time now. They’re perfect for a weekday meal because they hold up in the refrigerator for a good five days. When baked ahead of time, you can have a brunch-worthy breakfast on an average Wednesday, and it will feel like a pretty big treat.
May 1, 2019
Recipe: Baked Buckwheat Oatmeal with Blueberries & Almonds
It’s finally happening: Berry season is upon us. I can now stop staring at my bags of frozen Trader Joe’s berries, wondering when I’ll be able to pick up fresh ones in the store. Here in Seattle, we often see local cherries first and then, of course, all those gorgeous blueberries and strawberries, many from California.
May 1, 2019
Recipe: Ratatouille Breakfast Skillet Strata
Having a few Weekend Warrior breakfast recipes in my back pocket has always served me well — recipes that go beyond oatmeal and yogurt into the territory of waffles, pancakes, stratas, and omelettes. That being said, I don’t like to spend a great deal of time on breakfast prep on the one day off I have with my husband, so I’ve been experimenting with recipes that allow you to really prep in advance — which make them good candidates for weekday breakfasts, too!
May 1, 2019
Recipe: Homemade Almond Butter with Honey & Cinnamon
Toast is certainly having a moment. Avocado toast is popping up on numerous cafe menus around our city, and I’ve been to a number of spots that serve toast with nut butters “made in-house.” And while I love a crusty slice of toasted bread slathered thick with almond butter, I often scoff at the price tag. So lately I’ve been making my own version at home.
May 1, 2019
Recipe: Spiced Peach Turnovers
I rarely complain about a glut of any one summery ingredient — except maybe zucchini. That is, until recently. My husband and I work farmers markets in the summer months and have occasion to trade with other vendors, and lately we’ve been coming home with a lot of peaches. I usually slice one with my morning yogurt and occasionally we’ll have one for dessert, but there are only so many peaches a household of two can eat.
May 1, 2019
Why You Should Be Lacto-Fermenting Your Oatmeal (It’s Not Weird at All!)
We eat a lot of muesli and oatmeal in our house, and we usually soak the oats overnight in a little water or apple juice to save time in the morning. Recently, an intriguing new twist on this method came across my radar: lacto-fermenting oatmeal with yogurt. It’s simple: soak the oats in water and yogurt overnight, which kickstarts some lacto-fermentation in the oats. My husband used to live in a co-op, where they made oh-so-many fermented foods, so this seemed right up our alley.
May 1, 2019
Recipe: Spicy Vegetarian Breakfast Nachos
Nachos certainly have a time and place. When I was in college, that time and place broadened exponentially to include pretty much anywhere and any time, but today things have certainly changed. We make nachos occasionally when the Super Bowl is on or when a group of friends are over to watch a movie, so to try and persuade me that nachos belong on the breakfast table would be stretch, but after working on this recipe, I’m a changed woman.
May 1, 2019
10 Ways to Make a Better Grain Bowl
You’ve likely seen grain bowls in your favorite magazines, food blogs, and on trendy restaurant menus. They always look beautiful and taste so composed and interesting — the exact opposite of how they can come across in real life. So how do they do it? How is it that a dish that’s lauded for its supposed simplicity can seem so tough to pull off in reality? Grain bowls are a big part of my diet, but like anything, it’s really easy to fall into a rut.
May 1, 2019
Recipe: Eggnog Waffles with Spiced Whipped Cream
Last year we hosted family at our house on Christmas Day — all with a brand new baby. After a few moments of minor stress and lots of pacing, I’ve decided that the only way to have an easy, effortless day that I can truly enjoy is to do much of the food preparation in advance. So I started playing around with interesting, festive waffle recipes and landed on this incredibly tasty, fragrant eggnog waffle dressed up for the occasion with spiced whipped cream and a dusting of cinnamon.
Dec 12, 2016
Why You Should Cook Your Oatmeal Like Laura Ingalls Wilder
We are all busy people in our own ways. Some of us have busy jobs, some manage busy families, others go to school or volunteer — for most of us, there’s no shortage of things to fill the day. So it’s a bit daring then to write about an oatmeal method that takes two hours — even for me, someone who writes about whole grains and experiments with different recipes as part of my job. At first this one seemed like a stretch — that is, until I finally tried it.
Oct 14, 2015
Recipe: Steel-Cut Oats with Maple-Roasted Apples and Cheddar
I’ve become an oatmeal connoisseur. I’m that woman who orders oatmeal when eating out at relatively nice restaurants or on vacation to see just how they do it. When on a train trip a few months ago, I even became quite enamored with Amtrak oatmeal and would look forward to it each morning (it was a long train trip). Like you, I’m sure, I’ve had really great oatmeal and my share of pretty awful bowls, and I’ve learned a lot in between those experiences.
Oct 5, 2015
Recipe: Breakfast Barley Bowl with Mango, Coconut, and Banana
I’m a sucker for a good whole-grain breakfast bowl. In many ways, I consider it the perfect breakfast; grains are a great vehicle for seasonal fruit, nuts, seeds, dried fruit, and yogurt. While I tend to stick to cooking grains with water or broth when making dinner, in the morning I like to get a little creative and cook them with something other than water. Lately my go-to has been coconut milk, and this tropical barley bowl is evidence that it can be a pretty delicious move.
Sep 13, 2015
Two Experts Explain How to Care for Your Vintage Cookbooks
Whether you’re a true collector or just love picking up old cookbooks at garage sales or thrift stores every now and then, there are some easy things you can do to preserve your finds for many years to come. Some people actually like to use their vintage cookbooks in the kitchen, while others prefer to store them safely to maintain their value.
Apr 23, 2015
5 Ways to Eat Tomatoes for Breakfast
I joked with my partner Sam the other day, asking him if we could figure out a way to survive on tomatoes, cheese and bread alone for the remainder of the summer. And jokes aside, this is what I’ve been reaching for in the morning: a crusty piece of toasted bread, a layer of ricotta and a thick slice of tomato. As we enter the deliciously warm dog days of summer, savory breakfasts in our house have that one ultimate ingredient written all over them: tomatoes!
Aug 14, 2014
5 Things Not to Say (or Do) at the Farmers Market
I get to see a rather unique side of the farmers market, as I’m actually a weekly vendor and get to talk to hundreds of potential customers each week. It’s pretty cool. And pretty enlightening. With that, I’d like to help shed a little light on what it’s like on my side of the table, and what you can do (or not do) as a shopper to make your favorite farmers market vendors really happy. My company Marge Granola currently does two markets a week in Seattle.
Jul 9, 2014
What’s the Difference Between Multigrain and Whole Grain?
Over the past few months as I’ve traveled to talk about my cookbook and teach cooking classes, I’ve paid close attention to the questions I get most frequently. Many students have mentioned how confusing they find shopping for whole grain products. Food labels don’t necessarily mention what percentage of a bread or prepared food is whole grain, and many use the blanket term “multigrain.
Apr 9, 2014
5 Delightful Ways to Use Coconut Sugar
Spring is officially here, and for me that always means cleaning out the cupboards and thinking of new ways to lighten up my cooking and baking — with as much color and flavor as possible. This season, coconut sugar will play a big role in my kitchen. If you’re not familiar with coconut sugar, it’s a delightful unrefined sugar made from the sap of the cut flower buds of the coconut palm.
Mar 26, 2014
What Are Heritage Grains and Should You Seek Them Out?
I’ve been traveling for the past few weeks to promote my cookbook, Whole-Grain Mornings, and I have been really interested in the questions that have been coming up from audience members and students in my cooking classes. Some are about the book, others focus on what I really eat for breakfast, but more and more I’m getting questions about heritage grains and what they are, exactly. Are they really healthier and should we all be seeking them out?
Feb 24, 2014
My Favorite Soup Side: Loaded Toasts
I’ve talked a little in the past about my very favorite kind of fall dinner party: the soup party. And this week, my partner Sam and I started planning what is becoming an annual tradition. While we discussed chunky minestrone versus puréed butternut squash, the one question that has us inspired this year was: what to put on the toasts? Last year for our fall soup party we made a Moroccan Carrot Soup and a nice chunky minestrone soup.
Oct 18, 2013
Fall Recipe: Moroccan-Spiced Carrot & Sorghum Soup
Because so much of the recipe development I do these days involves whole grains, there are times when I rely heavily on different flours or grains for a short period and then grow tired of them. Quinoa had a strong run last spring, and this summer we found ourselves making either millet or polenta in some form practically every day of the week. But I’ve just started using a new grain in the kitchen, and I’m quite smitten, maybe for the long run. Do you know sorghum?
Oct 2, 2013
Freezer Recipe: Three Sisters Empanadas
I sometimes look askance at people who complain about the glut of beautiful end-of-summer produce and fruit — what on earth to do with it? My immediate reaction is to just eat it. Eat it all. Enjoy it because we can’t in January or February or March. But in all honesty, at times I’m one of those people, too. It can be difficult in August to use up all your vegetables and ripening fruit before they go bad.
Oct 1, 2013
Five Ways to Plan Ahead For (Very) Early Fall Dinners
I refuse to jump on the fall casserole bandwagon just yet. Rest assured: we’ve still got tomatoes and corn and warm Indian summer evenings to look forward to around here. But that being said, the reality of back to school and no more summer Fridays changes things a bit for some of us, and early morning school traffic changes things for the rest of us (at least here in Seattle). So I thought it was a good time to pause and think about quick ways to guarantee early fall dinner success.
Aug 30, 2013
The Easiest Two-Ingredient Chocolate Buttercream Icing
Growing up, my mom always made cream cheese frosting to have with our birthday cakes and cupcakes and so, to this day, that’s what I most prefer. Buttercream often comes off as a bit greasy to me and not all that interesting flavor-wise whereas cream cheese frosting has that wonderful tanginess. But lately, I’ve been swayed on occasion by this delicious (and simple) recipe.
Aug 22, 2013
Campari: Not Just for Cocktails
Campari is my desert island liquor. We are pretty into cocktails around here and have a relatively well-stocked bar but all I need, truly, is Campari (although gin would be nice, too). While it’s my cocktail go-to, I’ve never thought to do much else with the bitter, vibrant red liquor. Until now.Tracy Benjamin recently featured Cantaloupe Campari posicles on her blog Shutterbean that got me pretty excited to break out the bottle for something other than a Negroni.
Aug 19, 2013
5 Ways to Be a Great Dinner Guest
We’ve done a number of posts here on The Kitchn about how to host the perfect dinner party. Or a stress-free dinner party. Or a seasonal dinner party. But what about your dinner party guests? When you cover all of your bases with food, music and atmosphere — what makes a guest stand out as helpful, engaging and overall awesome? I was talking about this topic with my mom the other day, a woman who has hosted more than her fair share of dinner parties and gatherings.
Aug 19, 2013
Tips for Choosing a Healthier Breakfast from a Box
We’re coming up on back-to-school time and while I don’t have kids, I sense the season in every store or market I walk into. There are specials on school supplies, packaged cereals, and energy bars. While here at The Kitchn we love to tout the benefits of making your own granola and snacks, most of us have a box of granola bars or cereal for backup in the weekday hustle and bustle. So is there a way to do packaged foods smarter?The answer is: of course!
Aug 16, 2013
The Pure Magic of Oil-Poached Tomatoes
BLT sandwiches have been a common occurrence around here lately. As have tomato salads and crostini — I can’t seem to get enough. Local tomatoes are still a touch early in Seattle, but if you get to the farmers markets first thing, you can nab some. So I’ve been doing just that —stockpiling and hoarding and making big plans for tomatoes this season. First up, besides the common and obvious choice of eating them raw on just about everything: poaching them.
Aug 5, 2013
What Would Help You Buy and Eat More Whole Grains?
These days you can’t turn on the television or open a magazine without stumbling across the mention of whole grains. And for good reason: they’re packed with protein and fiber and have a wide range of interesting flavors and textures. But even so, it can still be tough to think of interesting ways to incorporate grains into daily meals. Or is it?
Jul 31, 2013
Why You Should Try Making Yogurt with Heirloom Starter Cultures
At some point last winter, I began making my own yogurt. And I haven’t turned back since — although I can’t seem to help buying all of the new, interesting commercial yogurts on the market. While I’m not one to encourage diving into each and every DIY-type kitchen task (I’m a lackluster jammer and a crummy preserver), making your own yogurt simply makes sense if you eat it a few times each week.
Jul 30, 2013
Overripe Bananas? Make Granola!
I have my go-to recipes for overripe bananas, and I’m sure you do as well. Banana bread is an obvious choice, smoothies are an easy option, and banana splits aren’t a half bad fallback. But what about a healthy, homemade morning cereal?I make hundreds of pounds of granola each week for my company Marge Granola.
Jul 29, 2013