The Latest

Cheesy Quinoa Cauliflower Bake

Cheesy Quinoa Cauliflower Bake

I just finished washing out Oliver's lunchbox and laying it out to dry for the weekend. My favorite time of day is (finally) here: the quiet of the evening when I can actually talk to Sam about our day or sit and reflect on my own thoughts after the inevitable dance party or band practice that precedes the bedtime routine lately. Before becoming pregnant for the second time, I'd have had a glass of wine with the back door propped open right about now -- these days though, I have sparkling water or occasionally take a sip from one of Sam's hard ciders. Except now the back door's closed and we even turned on the heat for the first time yesterday. The racing to water the lawn and clean the grill have been replaced by cozier dinners at home and longer baths in the evening. You blink and it's the first day of fall. 

Read More
BBQ Pulled Jackfruit Tacos + Some News

BBQ Pulled Jackfruit Tacos + Some News

In looking back on the last ten years, it seems there's a trend of piling on Big New Things all at once: a few years ago it was write a book / get married. Then it was buy a house / have a baby. This time around it's get a new job / have a baby. No easy transitions here, apparently. If you hadn't yet gleaned, we're expecting another baby in late January! I've been excited to share the news with you guys -- and a little nervous, too. You never know when it's the right time to share private news publicly, and those of you who have suffered pregnancy losses know that decision can feel particularly challenging. But the weeks are whizzing by here (not nearly as much time to nap and journal and idly bake things as I had in my first pregnancy; I miss those naps and Netflix binges!); we're feeling positive and trying to wrap our minds around what life will be like with two small people.

Read More
Berry Buttermilk Scones

Berry Buttermilk Scones

We all blasted through the front door a few hours ago, feet dirty and a bit exhausted from a full day of blueberry picking -- something that's become a bit of a family tradition in late July ever since Oliver was born. We have photos out in the field with O in the baby carrier, chubby legs swaying in the breeze while I obsessively applied sunscreen every ten minutes. Last year found Oliver and his friend Lewis traipsing through the rows of berries together in the late morning hours, eating more than we ended up taking home. This year's photos tell a different story: Oliver and I in a big open field used for overflow parking, he sitting on his little potty, me singing songs and chatting away, the sun beating down on the two of us. We're deep in the thick of potty training, so as it turned out, Sam and Oliver's Aunt Christa did the brunt of the picking today. But Oliver and I had some good talks while staying hydrated, people watching, and eating Sour Cream and Onion Kettle chips. Not a bad way to spend a morning. And really, it's never about how many berries we bring home because neither of these years have proven to be particularly bountiful, but it just never feels like high summer until we get out there and start filling our buckets, however slowly.

Read More
Smoked Salmon Rye Berry Bowl with Creamy Caper Sauce

Smoked Salmon Rye Berry Bowl with Creamy Caper Sauce

I'm writing this post while sitting about three feet away from the fan in our master bedroom upstairs -- trying not to think about how our old brick Tudor house stubbornly holds onto the heat of the day and just plain refuses to let it go. It's tough to complain when we look forward to this season all year -- the months filled with farmers market berries, juicy stone fruit and bushy sunflowers. The months when it doesn't actually get dark until almost 10 p.m. and we eat dinner out on the picnic table or spread across the itchy grass, the neighbor's bamboo tree quietly brushing up against the fence. This year, I planted a blueberry bush out back and Oliver dutifully waters it and checks for berries each day. He runs through the back door to report the count (which, for the past six weeks, has been "no berries, mama. Maaaaaaayyyyybe someday.") Yesterday while doing his check he spotted THREE berries with his Aunt Christa and promptly snatched them up, refusing to share. It was a good day.

Read More
Chocolate Nut and Seed Bars

Chocolate Nut and Seed Bars

In my twenties I wanted so badly to own a bakery. A few failed lease attempts (thank God) led to a wholesale granola company that I kept working away at because, well, that's my personality. I work away at things. I know a lot of people romanticize entrepreneurship and I get it: you're working for yourself, setting your own hours, and presumably following your dream. But as small businesses grow, what often happens is the reason you were so excited to start the business in the first place (for me, baking and interacting with my community) gets lost in the mires of bookkeeping and lawyers and vendor contracts and hiring and firing. The dream can get lost.

Read More

Summer Desserts

Whole Grain Any-Fruit Crisp

Whole Grain Any-Fruit Crisp

On Monday our little family of three is headed to the airport at 6 am to board our first with-baby cross-country trip. We'll be visiting Sam's family in New Jersey for a few days, then renting a car and driving over to meet up with my family at my mom's lake house in the Adirondacks. Sam's younger sister and her kids have yet to meet Oliver; my grandpa has yet to meet him, and Oliver has yet to take a dunk in a lake, see a firefly, or spend quality time with energetic dogs -- of which there will be three. A lot of firsts. This week my family has been madly texting, volunteering to make certain meals or sweets on assigned days while we're at the cabin and it got me thinking about really simple, effortless summer desserts -- in particular, ones that you can make while staying in a house with an unfamiliar kitchen and unfamiliar equipment and still do a pretty bang-up job. I think fruit crisp is just that thing. 

Read More
Blueberry Ripple Yogurt Pops

Blueberry Ripple Yogurt Pops

In a few short weeks, we're headed to New York, Vermont and New Jersey to visit family and see my sister Zoe get married. In starting to think through the trip and do a little planning, I found Oliver the cutest tiny-person dress shoes I've ever seen (and he's quite smitten with them), sussed out childcare options for the night of the wedding, and found what feels like the most expensive (and last) rental car in the state of New Jersey. I try very hard not to be one of Those People that begins lamenting the loss of a season before it's remotely appropriate to do so, but this year, as we'll be gone much of September, I've felt a bit of a 'hurry, make all the summery things!' feeling set in. So we've been managing increasingly busy days punctuated with zucchini noodle salads, gazpacho, corn on the cob and homemade popsicles (preferably eaten shirtless outside followed by a good, solid sprinkler run for one small person in particular. Not naming any names).

Read More
Cherry and Poppy Seed Yogurt Cake

Cherry and Poppy Seed Yogurt Cake

Somehow, in what seems to have been a blink of an eye, we have a six month old baby. In some ways I can't remember a time we didn't have an Oliver, and in other ways it's all a blur broken up by a few holidays (a Thanksgiving thanks to grocery store takeout, and our very first Christmas in Seattle), a few family visits, a one-day road trip to Portland, a birthday dinner out, a birthday cake, weekend drives to nowhere in particular, swimming at the pool with Oliver, weekly get-togethers with our parent's group, doctor's visits, hundreds of walks around the neighborhood, hundreds of cups of coffee, dozens (or more?) of scoops of ice cream. Most of the worrying about keeping a baby alive has made way for other concerns, and Oliver's need for constant stimulation or soothing walks and car rides has been traded for stretches of time playing with a new toy or checking out his surroundings. In truth, it's thanks to that tiny bit of baby independence that this humble, summery cake came to be in the first place. So we've all got an Oliver to thank for that. Or, really, we have a Yossi Arefi to thank, as it's from her beautiful new cookbook that I've bookmarked heavily and am eager to continue exploring.

Read More
Vegan Chocolate-Almond Sorbet

Vegan Chocolate-Almond Sorbet

I had a weak moment on our honeymoon in Italy when I decided that I should be making gelato for a living. My enthusiasm for Italian gelato wasn't surprising to anyone. I'd done extensive research, made lists, had Sam map out cities in terms of where the best gelaterias were. I took notes and photos and hemmed and hawed over flavor choices: Sicilian Pistachio! Chestnut Honey! Sweet Cheese, Almond and Fig! In truth, on that particular trip, I cared far more about treats, sunshine, and cobblestone walks than I cared about famous landmarks or tourist attractions, often leaving the camera back at the hotel in favor of my small black notebook which housed detailed jottings on dessert discoveries in each city we visited. Our friends Matteo and Jessica happened to be in Naples on the one night we were there, and we all went out for pizza together followed by a long stroll around the city. At some point the conversation turned to gelato (as it's bound to) and Matteo brought up the famous school in Bologna where many renowned gelato artisans study. My wheels were spinning. Maybe we should visit Bologna. I should see this school! I should talk to these students! I could make Sicilian Pistachio; Chestnut Honey; and Sweet Cheese, Almond and Fig each and every day of our lives. Or at the very least, travel to Bologna to learn how and then come back to Seattle to take our Northwest city by storm. Well here we are six months later, back to reality, and the impetus to pack up my bags and head for Bologna has subsided for the time being ... but not the unwavering gusto to sample. That part will always be with me. It's been awhile since  I mixed up a batch of ice cream at home, but the other day a beautiful new cookbook landed on my doorstep and I flipped right to a recipe for dark chocolate sorbet with toasty, salty almonds. I didn't need much convincing.  

Read More
Fresh Blueberry Ice Cream (Dairy Free)

Fresh Blueberry Ice Cream (Dairy Free)

Two Saturdays ago, we hopped in the car and drove up to Bow, WA to pick blueberries. I envisioned coming home with a huge bucket and having that wonderful seasonal quandary: what to do with all of these berries?! Instead, we came home with a pound and a half: It turns out that picking berries in the hot August sun with an active baby is a slow endeavor -- and it's possible I kept snacking on our loot. When we got home (after blueberry ice cream sandwiches and a stop at the OshKosh B'Gosh outlet for some baby suspenders) I knew exactly what we'd do with our "haul:" fresh blueberry ice cream. And hopefully, if we had a few leftover, pancakes the next morning.

Read More

Megan’s Picks

Smoked Salmon and Crème Fraîche Tart with a Cornmeal Millet Crust

Smoked Salmon and Crème Fraîche Tart with a Cornmeal Millet Crust

It's been a uniformly gray and rainy week in Seattle, and I'd planned on making a big pot of salmon chowder to have for the weekend, but then the new issue of Bon Appetit landed on my doorstep with that inviting "Pies for Dinner" cover, and I started to think about how long it's been since I made my very favorite recipe from my cookbook, Whole Grain Mornings. I'm often asked at book events which recipe I love most, and it's a tough one to answer because I have favorites for different moods or occasions, but I'd say that this savory tart is right up there. The cornmeal millet crust is one of my party tricks; when we need a quick brunch recipe, this is what I pull out of my back pocket because it's so simple and delicious. This is a no-roll, no fuss crust with a slightly sandy, crumbly texture thanks to the cornmeal, and a delightful crunch from the millet. In the past, I've used the crust and custard recipe as the base for any number of fillings: on The Kitchn last year, I did a version with greens and gruyere, and I teach cooking classes that often include a version heavy on local mushrooms and shallot. So if you are not keen on salmon or have some vegetables you're looking to use up this week, feel free to fold in whatever is inspiring you right now. Sometimes at this point in winter that can be hard, so hopefully this recipe may help a little. 

Read More