Megan Gordon's Recent Articles
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Spring Potlucks: 7 Easy Dishes for a Crowd
But spring potluck-ing is pretty straightforward: hearty salads are always a hit, grains are filling, and seasonal vegetables are a welcome burst of color. What are some of your favorite spring potluck dishes?
May 2, 2019
The Cocktail Threshold: How Much is Too Much to Pay for a Drink?
The reason I ask? Last week I read a piece in The Washington Post about a bar in Washington, D.C. that was serving a $22 Manhattan. That’s right: $22!  Now I should say that this isn’t your average cocktail: it’s made with a small-batch rye whiskey, sweet vermouth and Byrrh quinquina, a sweet French aperitif. Once mixed up, it’s then aged for six weeks in an empty whiskey barrel.
May 2, 2019
Breakfast Recipe: Blueberry Bran Muffins
Bran muffins can get a bad rap. They’re so often dry and overly-sweet, which always feels like a shame because bran has such a nice flavor in and of itself. Plus, there are so many ways to add a punch of flavor without a lot of extra sugar. How about a mound of blueberries, fresh lemon zest, and coconut oil folded into a delicate whole-grain batter? Truthfully I rarely bake muffins at home (I’m much more of a scone gal) because I usually find them to be not all that satisfying.
May 2, 2019
Easy, Colorful Appetizer Recipe: Creamy Beet & Tahini Dip
We have a great Middle Eastern grocery a few miles north of our house in Seattle, and given that my boyfriend Sam is Lebanese, we visit often to stock up on chickpeas, good feta and tahini — the latter being the one non-negotiable; we’re always stocked with tahini. And this recipe was born, really, from a few leftover beets and a love of tahini. That’s all you need.
May 2, 2019
Recipe for Two: Taco Salad with Creamy Cilantro Dressing
Living alone or as a couple can prove to be a challenge come dinnertime. When a recipe serves six, but there are only two of you, it can be a bore to eat the same thing several days in a row. This is why I wanted to write a recipe today that was the perfect size: a hearty dinner salad just for two. Taco salad reminds me of two things: my mom and my college days in Boulder, Colorado.
May 2, 2019
Recipe: Creamy Baked Orzo with Ham, Peas and Leeks
Lately all of my favorite food websites and blogs have been awash in the bright, fresh colors of spring. From crisp asparagus to sweet fresh peas, there are signs of abundant warm-weather vegetables and salads everywhere I look. While my senses love it all, on cooler spring afternoons, comfort food is still the order of the day. So last weekend I pulled together this creamy baked orzo to have for a lazy lunch when lofty plans for hiking flew out the window at the first sign of a drizzle.
May 2, 2019
Recipe: Nutty Arugula Pesto with Penne
This past February, I had the extreme good fortune of accompanying my family (or, really, inviting myself) on a vacation to St. Barthes. February in Seattle is one of the darker months, so this was a most welcome break. Since St. Barthes is an island with limited produce deliveries from the mainland, it was a common occurrence that restaurants or grocery stores would be out of a dish or ingredient “until the next boat comes.” There was little urgency about it; people just made do.
May 2, 2019
Hello, Hemp Seeds! 5 Great Recipes to Get You Started
Hemp seeds are on my permanent grocery list these days. But when my mom came to visit from California a few weeks ago, she turned her nose up at them and couldn’t quite understand: Why not just eat granola in the morning instead? Why would you put those in your salad? The truth? They’re nutty and delicious and pack a serious nutritional punch. In short: I’ve fallen hard for them.
May 2, 2019
A New Player at the Condiment Table: Chipotle Mayonnaise from Sir Kensington’s
‘Tis the season for mayonnaise. The trusty jar finds its way onto kitchen counters to help with potato salad pursuits, chicken and egg salad sandwiches, and run-of-the-mill condiment needs. And while we all likely have our favorite brand of mayonnaise, the field has changed a great deal: meet zesty, complex chipotle mayonnaise. I first got to know Sir Kensington products through their line of awesome ketchup, so I was pleased to hear that they were branching out.
May 2, 2019
Summer Corn Glut? Try Fresh Polenta!
In the winter, polenta, sausage and greens is a dinner we probably make at least once a week. Sometimes we’ll mix it up with a rich tomato sauce or I’ll cool the polenta in a pan, slice it into squares and fry it to have with a big salad. But in the summer we’re rarely inspired to make a pot, likely because it just seems like such a stick-to-your-ribs cold weather food. But have you tried fresh corn polenta made with ripe summer corn?
May 2, 2019
Look! Pesto Guacamole
I’m a firm believer in not messing with a good thing. And guacamole is a very good thing. We’ve had such creamy, flavorful avocados lately that simply mashing them on toast (or even eating them plain) has been a common occurrence around here. But equally wonderful is fresh pesto, and after discovering this recipe that combines the two I’m a convert to the ‘mess with a good thing on occasion’ club.
May 2, 2019
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
10 Breakfast Casseroles for Christmas Morning
There are those of us who gravitate towards the sweeter side of things when it comes to breakfast, and those who seek out savory. And we all have our weekday routines and weekend rituals. But when it comes to holiday breakfasts, all bets are off and doing something special and out of the ordinary is the perfect way to set forth new traditions — or just make one truly delicious breakfast.
Dec 23, 2014
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
Why You Should Love Muesli Just as Much as You Love Granola
Summer is here and with it comes new breakfast routines, a whole wealth of fresh berries and stone fruits, and a desire — perhaps — to eat a bit lighter. For myself, I crave really different breakfast foods in the warmer months, not necessarily for health or diet reasons, but mainly because hot oatmeal or porridge just doesn’t sound appealing.
Jun 25, 2014
Blonde, Honey & Thoories: 3 New-to-Me Dates and How I’ll Use Them at Home
A few weeks ago my partner Sam and I went on a little vacation to Palm Springs. There were of course the anticipated pleasures of sun, time to read for pleasure, and some much-needed relaxation. But the unexpected surprise were the local dates. We discovered new varieties, drank date shakes, and tried dates in unexpected recipes and dishes.
Apr 23, 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