Megan Gordon's Recent Articles
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When to Abandon Your Kitchen Scale
There has been much written about kitchen scales and why it’s beneficial to purchase an inexpensive one and give it a go. But what about the moments when you feel like using your good old-fashioned measuring cups and spoons instead?
May 19, 2011
5 Steps to Master Perfect Pie Crust
There are certain things that people tend to shy away from in the kitchen. Pie dough from scratch is often one of them. For many, it all just seems so mysterious&mdash how to achieve that perfect flakiness? Well, here are 5 tips to help you master that perfect no-fail pie crust. After I started my baking business, Marge, pie became a major focus of my day-to-day life.
Apr 28, 2011
Mario Batali’s New Cooking App
There’s a new cooking app on the horizon that has grabbed our attention. And it’s not just because it was created by Mario Batali.Now let’s just start by mentioning that the Mario Batali app, at $9.99, isn’t cheap as far as apps go. That being said, if you consider what you might spend on a new cookbook you’re excited about, we think it’s worth every penny.
Mar 29, 2011
Slowing Down With Afternoon Tea
Lately afternoon tea has been on our mind. Why? Maybe it has to do with the lovely ritual, the slow deliberateness of it, or just the pretty dishes and respite from the day it provides.This past weekend, The New York Times published a little piece on afternoon tea (and drew a distinction between that and “high tea;” the latter has been historically associated with the British and would take place later in the day with heartier foods).
Mar 17, 2011
Recipe: Goat Cheese and Swiss Chard Pasta Casserole
This past weekend in San Francisco, the weather forecast was a bold one. Each news station insisted snow was on its way. People dug out their winter coats. Kids prepared for snow-man marathons. And I made a very fine casserole&mdash one with healthy whole-wheat pasta, Swiss chard, and goat cheese. It was definitely a casserole occasion as it hasn’t snowed in San Francisco since the 1970’s.
Mar 2, 2011
Flexitarians: Newest Diet Fad or Sensible Lifestyle?
Like it or not, tis’ the season for diet discussions and new gym regimens. But the latest buzz surrounding the Flexitarian diet leaves us wondering if it’s the newest fad or just plain sensible.In the most recent issue of Bon Appetit, editor Victoria von Biel explores the Flexitarian diet, explaining that it consists of mostly plant-based foods but allows for meat, fish, and poultry in small amounts.
Feb 3, 2011
Pantry Find: Martha Stewart’s Foil and Parchment in One!
Just when you think you’ve seen it all, good ol’ Martha comes up from behind with a pretty genius invention. Case in point: Martha Wrap, Foil + Parchment in One. This sounds crazy (and maybe a little scary!) but we are totally intrigued by the possibilities. The nice thing about the Martha Wrap is its versatility — you can use it for roasting, baking or even steaming.
Jan 11, 2011
Molly Wizenberg’s Curried Lentil Soup
After the sugar-rush that is the holidays, I always find myself turning to substantial salads and homey soups for a change. And today I’m thrilled to share with you a recent favorite I’ve added to my arsenal of “best ever” soup recipes.This past fall, Emma posted a recipe review from the blog Orangette written by Molly Wizenberg. The recipe was for a Red Lentil Soup with Lemon, and boy it’s a stunner.
Jan 6, 2011
A Stuffing Smackdown: The Quest for the Perfect Recipe
My family has a thing with stuffing. Both of my parents, while normally quite sophisticated cooks, are convinced that the Pepperidge Farms bagged stuffing is the only way to go. But I know there’s something else out there. This year, I’m going to need your help to find it.This will mark the third annual Gordon family stuffing smackdown.
Nov 11, 2010
Boozy Parisian Desserts: Sweets With Pastis
We’re celebrating French Week here at The Kitchn, and what could be more definitively French than pastis, the anise-flavored liquor you often find in Parisian sidewalk cafes? And sure, we love sipping it in refreshing cocktails, but is there really anything better than a boozy dessert?If you’re not familiar with pastis, it’s a liquor immensely popular in Southern France comprised of star anise, peppercorns, cardamom, nutmeg, cloves, cinnamon, licorice and a bit of sugar.
Sep 28, 2010