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Raspberry Rhubarb Compote

Raspberry Rhubarb Compote

I'm leaving town on a red eye tonight to go to my little sister's bridal shower outside of Boston. I've got my scarf-that-doubles-as-a-blanket all packed and am debating buying one of those neck pillows at the airport. My mom booked a fancy hotel downtown, I bought a new tank top with a tropical palm tree situation gracing the front, and I plan to sleep past 7 am at least once. Hopefully twice. Usually before I leave town, I jot down ideas for Oliver's meals and lay things out for Sam. From what I've gathered from other parents and friends, it seems we all fall into funny, unspoken roles and while Sam almost always bathes Oliver, I plan and prep his meals. Sure, I'm quite capable of giving him a bath and Sam is quite capable of roasting his sweet potatoes, but this is just how things have landed for us. But tonight I'm walking out the door without jotting anything down. While I did stock up on berries and string cheese, I'm not leaving any notes and for the first time, not feeling terribly worried about how much Oliver eats, when he eats, even frankly if he eats. They're going to be just fine.

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Samin’s Tahini Dressing

Samin’s Tahini Dressing

Years ago, when I was still living in the Bay Area and dating Sam, I had a phone call with a literary agent (who is now my literary agent) about writing a memoir; she was impressed by our love story and thought I should start writing it all down. I didn't think twice about my answer: no, it wasn't the right time. I was living that story. For years, I used to roll my eyes when young writers came out with a new memoir, judging them by the date on their drivers license, I suppose -- questioning what they could really have to offer in terms of life experience. But lately I've been thinking a lot about time, experience and writing about our lives: when is the right time? Do we wait until we've lived more of our story? How much more? How will we know when we're ready to start writing it all down? 

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Honey-Roasted Strawberry Muffins

Honey-Roasted Strawberry Muffins

I sat down to write this Mother's Day post a few weeks ago, and was so looking forward to sharing these strawberry muffins with you. I'd planned to write a simple enough post on motherhood, a dispatch of sorts, 18 months in. But as the days ticked on and I stared at my screen, I found myself constantly hedging and apologizing and acknowledging how hard this thing is for so many: to get pregnant, to stay pregnant, to find a community as a new mom, to continue feeling like yourself, or some semblance of the self you remember, to be the kind of mom you always thought you'd be, to be ok -- periodically -- with letting the kind of mom you'd always wanted to be ... go. So today I'm sharing a bit of a messier glimpse into things over here and please know that you have my full permission to just scroll down to the bottom of this post if you just want to make yourself some damn muffins and get on with your weekend. I get it. They're good muffins.

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Five Favorite Spring Cookbooks

Five Favorite Spring Cookbooks

It's the first sunny day in Seattle in a very long time and I'm sitting here at my sewing desk in our walk-in closet on the second story of our house eating a big salad and staring out the window, flirting with the idea of forgetting work altogether and drinking kombucha in the park. But at the same time, I've been getting some emails from you all asking for cookbook recommendations and realizing it's been a long time since I've done a 'Favorites' type post. So, with spring cookbook season in full effect, today is the day! It was tough to choose just five, but ultimately the books that stay right on top of my desk and that I continue to bookmark, read and refer back to are the ones I know will be in heavy rotation. Maybe you'll find something new to inspire your spring cooking?

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Vegetarian BLT with Creamy Avocado Basil Spread

Vegetarian BLT with Creamy Avocado Basil Spread

Last month when I was in Los Angeles, I ate at a few vegetarian and vegan cafes with really interesting, inspired dishes (cauliflower grits! adzuki bean bacon!). I thought to myself, Man LA is creative. I never see this level of innovation in Seattle these days -- but then I had to remind myself that since having Oliver we rarely go out to eat (or at least, out of our neighborhood), so it's likely happening. We're just not witness to it (at the moment, anyway). I keep a little journal while traveling, jotting down ideas for recipes and the like, and while I thought I'd work on that adzuki bean bacon for you, I also wanted to write about something you could make in your kitchen tonight (or, at the very least, this weekend) that wouldn't be a big to-do. Something that would tease us all with hints of warmer weather and that wouldn't need much explanation or preface: a classic BLT sandwich with a vegetarian twist.

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The Thanksgiving Table

A Top Contender

A Top Contender

Today is a different kind of day. Usually posts on this blog come about with the narrative and I manage to squeeze in a recipe. But sometimes when you really stumble upon a winning recipe, it speaks for itself. We'll likely make these beans for Thanksgiving this year. They're one of those simple stunners that you initially think couldn't be much of a thing. And then they come out of the oven all sweet and withered and flecked with herbs. You try one and you realize they are, in fact, a pretty big thing. 

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Brown Butter Sweet Potato Pie with Kamut Crust

Brown Butter Sweet Potato Pie with Kamut Crust

I always force myself to wait until after Halloween to start thinking much about holiday pies or, really, future holidays in general. But this year I cheated a bit, tempted heavily by the lure of a warmly-spiced sweet potato pie that I used to make back when I baked pies for a living in the Bay Area (way back when). We seem to always have sweet potatoes around as they're one of Oliver's favorite foods, and when I roast them for his lunch I've been wishing I could turn them into a silky pie instead. So the other day I reserved part of the sweet potatoes for me. For a pie that I've made hundreds of times in the past, this time reimagined with fragrant brown butter, sweetened solely with maple syrup, and baked into a flaky kamut crust. We haven't started talking about the Thanksgiving menu yet this year, but I know one thing for sure: this sweet potato pie will make an appearance.

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Bring the Happy

Bring the Happy

It has begun. Talk of who is bringing what, where we'll buy the turkey, what kind of pies I'll make, early morning texts concerning brussels sprouts.  There's no getting around it: Thanksgiving is on its way. And with it comes the inevitable reflecting back and thinking about what we're thankful for. And about traditions. The funny thing about traditions is that they exist because they've been around for a long time. Year after year after year. But then, one Thanksgiving maybe there's something new at the table.

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For You, With Thanks

For You, With Thanks

I didn't expect green beans to bring up such a great discussion on traditions, sharing of poems and how a piece of writing can linger with you. So thank you for that. Your comments pointed out how important people and place are and how food takes the back seat when it  comes right down to it. Even if you feel quite warm towards Thanksgiving and are looking forward to next week, reading about recipe suggestions and meal planning online and in magazines can start to feel tiresome right about now. Why? Because I suppose when it all comes down to it, in the big picture it doesn't matter what we all serve anyway. Next year, you likely won't remember one year's vegetable side dish from another. What you'll remember are the markers that dotted the year for you: whom you sat next to at the table, a toast or grace, and the sense of gratitude you felt for something -- large or small.

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How to Break a Thanksgiving Tradition

How to Break a Thanksgiving Tradition

I got a text from my mom the other day that read: demerara sugar? I responded back with a question mark, not sure what she was referencing. It turns out she was experimenting with a new pie recipe that called for the natural sugar and wasn't sure why she couldn't just use white sugar as that's what she's always done in the past. A few days later we talked on the phone and she mentioned she'd let me take charge of the salad for Thanksgiving this year as long as there was no kale. No kale! And I wanted to do the mashed potatoes? Would they still be made with butter and milk? In short, we're always willing to mix things up in the Gordon household. Whether it's inspiration from a food magazine, friend or coworker, either my mom or one of my sisters will often have an idea for something new to try at the holiday table. But what I've slowly learned is that it can't really be that different: there must be pumpkin pie, the can of cranberry sauce is necessary even though not many people actually eat it, the onion casserole is non-negotiable, the salad can't be too out there, and the potatoes must be made with ample butter and milk. And while I was really scheming up an epic kale salad to make this year, there's a big part of me that gets it, too: if we change things too much we won't recognize the part of the day that comes to mean so much: the pure recognition. We take comfort in traditions because we recognize them -- because they're always there, year after year. And so today I present to you (mom, are you reading?): this year's Gordon family Thanksgiving salad.

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Butternut Squash Lasagna with Sage Tofu Ricotta

Butternut Squash Lasagna with Sage Tofu Ricotta

We recently had our favorite day of married life yet. When I tell you what it consisted of, you may worry or chuckle. Sundays used to be sacred in our house in the sense that it was our one day off together. We'd often read the paper, get a slice of quiche at Cafe Besalu, or take walks around Greenlake or Discovery Park. But now Sundays are generally when I work the farmers market for Marge Granola, and Sam helps me set up and take down each week, so they've taken on a very different feel, one more of work than leisure. So a few months ago, after mildly panicking that we no longer had any routines or days off, we reclaimed Saturdays as 'the new Sunday' and last weekend set the bar pretty high. The day began really cold: in the high 20's and graduated, eventually, to the 30's. We decided it'd be nice to just stay inside; Sam had a little work to do and some letters to write. He had a few articles he'd been wanting to read. And I'd been thinking about this lasagna recipe, so I puttered around the kitchen roasting squash and slicing garlic. The afternoon ticked on slowly. Sam made us baked eggs for a late lunch and I tried unsuccessfully to nap. I think it was the calmest we'd both felt in a long time. I'm lucky to have found a man who loves spending time at home as much as I do. While we both love going out to see friends, traveling, and having people over to our place, we also gain the most, I'd say, by doing simple things around the house -- straightening up, making a meal. organizing records or books or photos.  Especially in this season of cold temperatures and early-darkening skies, it's what I crave the most. And last Saturday closed in the best of ways: we opened a bottle of "wedding wine" (thanks to my neurosis and fear we'd run out, we over-ordered wine when planning for our wedding) and dug into generous slices of this very special vegetarian lasagna, a hearty layered affair with caramelized onions, a sage-flecked tofu ricotta and a simple, savory butternut squash purée.

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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. 

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