Profile

Megs915

Editor, baker, recipe tester... I've been an editor for several years now, and as much as I love it, I also love cooking and baking, so I'm slowly building up some culinary experience as well!

  • Website
  • Location: Somerville, MA
  • Favorite foods: The basics: peanut butter, chocolate, garlic, basil, tomatoes, pasta, olive oil, red meat... More complex: eggs Benedict, waffles, omelettes, sushi (especially caterpillar rolls), lasagna, quiche, pizza, chicken piccata, filet mignon...

Do You Drink Soy Milk Over Other Milks?

I do not drink any milk straight, but I always use soy creamer or milk in coffee and love making smoothies with soy milk and flavored soy milk.

New Haven: Delicious Thin-Crust Pizza at Bar

You have to try the mashed potato pizza with bacon and red sauce, and then you will find it incredibly satisfying. I miss living close enough to head into New Haven every so often to share mashed potato pizza with friends.

This Week in America's Test Kitchen: Triple Chocolate Mousse Cake

I've made this cake, and it was incredible -- except that I don't like white chocolate, so next time I make it, I will do a homemade whipped cream on top. I didn't have any problems with the layers and just cleaned the edges with an offset before serving.

Tips and tricks on my blog: http://megan-deliciousdishings.blogspot.com/2010/04/triple-chocolate-mousse-cake.html

Cook the Book: 'Baked Explorations'

I'm a little biased because I worked there for a year, but Flour in Boston!

Seriously Delicious Holiday Giveaway: Russ & Daughters Brunch Package

Eggs Benedict is my favorite brunch food, but I do love a good bagel as well!

Cook the Book: 'Quiches, Kugels, and Couscous'

It's Knopf. :) Sorry, I'm an editor.

And my favorite Hannukah food memory is my first Hannukah just two years ago with my fiance's family... I got to try all sorts of traditional Jewish foods that were very new to me like potato kugel and matzo balls.

Win a Free Organic D'Artagnan Turkey

The brussels sprouts! Who can resist brussels with bacon?!

Fresh Food on TV: Weekday Edition

I'm looking forward to the Top Chef finale and Top Chef Just Desserts premiere -- both on Wednesday night!

Cook the Book: 'Fresh from the Market'

Anything with pumpkin! And I recently saw a recipe for a butternut squash and onion tart, so I'm hoping to make that this fall too.

Bread Baking: Savory Monkey Bread

I don't know that a savory bread -- even a pull-apart loaf -- counts as monkey bread, does it? Wouldn't it just be pull-apart bread?

Coincidentally, I just posted about the traditional cinnamon-sugar version yesterday:
http://megan-deliciousdishings.blogspot.com/2010/09/monkey-bread.html

Pine Nuts: Going Beyond Pesto

I don't usually like pine nuts in sweet dishes, but I had an incredible dessert with candied pine nuts last night! http://megan-deliciousdishings.blogspot.com/2010/08/tomato-feast-at-upstairs-on-square.html

Cook the Book: 'The Heirloom Tomato'

Honestly, just sliced and sprinkled with a little coarse salt.

Dinner Tonight: Pasta with Bacon and Corn 'Pesto'

Coincidentally, I'm making this recipe for dinner tonight. I picked up bacon and basil on my way home from work. My first thought when I read it in Bon Appetit was that it sounded a lot like carbonara but with corn, basil, and pine nuts. I think it will be delicious, and I'm looking forward to dinner tonight!

The United States of Pizza: Connecticut

Ok, the mashed potato pizza at Bar is incredible. I miss it so much being in Boston now (there's nothing close to it here because gobs of mashed potato on thick crust covered with cheddar doesn't cut it). My friends and I would always trek to New Haven from our various corners of CT to get together and have mashed potato pizza. The key is to order it with red sauce... and the mashed potatoes are a very welcome texture.

Also, First Street in Seymour makes some really good pizza.

Love Pepe's and Modern.

Cook the Book: 'Fiesta at Rick's'

Just about any of them! Tom Collicchio, Rick Bayless, Giada, Ina Garten -- they would all throw amazing, fabulous parties I would love to attend!

Cook the Book: The Perfect Finish

I definitely think my strawberry shortcakes with sugared basil leaves are White House worthy!

New Non-Savory Goldfish Flavors: Vanilla, Cinnamon, and S'mores

The cinnamon ones are amazing when dipped in Nutella!

Cook the Book: 'Recipes from an Italian Summer'

Mother's Day Giveaway: Peanut Butter & Co. Chocolate Bonbons

I love anything my mom makes, but I guess I'd have to say eggplant parm. I feel like whenever (back when I was younger and not so appreciative of my mom) we were fighting with each other, my mom would somehow have us breading and frying eggplant together, and all problems would be resolved. It's both the flavor and the memories that put this dish at the top of my list.

Top Chef Masters Season 2 Premieres Tonight: Who's Who of the Cheftestants

Rialto is amazing! Best duck I've ever had! And I haven't been to Oleana yet, but Ana Sortun's other restaurant/bakery, Sofra, is so good. Love the chocolate chip cookies there.

Cook the Book: 'Coco'

Do You Have a Favorite Brand of Butter?

I loved Whole Foods' 365 whipped butter, but I haven't been able to find it in the store for a few months now. I'm very disappointed. It was so salty and perfect. I would use bread solely as a device for eating the butter.

For baking, I like Land O'Lakes unsalted butter.

Cook the Book: 'The King Arthur Flour Cookie Companion'

definitely Tollhouse chocolate chip cookies

Seriously Delicious Holiday Giveaway: Russ & Daughters Brunch Package

bagels and cream cheese, of course!

NPR's Thanksgiving Playlist

It's not Thanksgiving without Arlo Guthrie's "Alice's Restaurant"!

Looking for a good meat ravioli filling recipe...

I got a ravioli maker for Christmas, but I can't seem to find any recipes for a meat filling. I've found plenty of squash, pumpkin, and plain ricotta filling recipes, but I'm looking for a traditional meat filling for my first attempt.

Do you make your own ravioli? Can you recommend a good filling recipe?

The ethics of blogging

What is your take on food blogs versus professional magazines and restaurant reviews? What's the ethical line for food bloggers? I'm a grad student writing a paper for an ethics class... would love any thoughts you have! I know this is a big topic right now. Are you ok with bloggers writing reviews under any circumstances? Should bloggers outline their restaurant visits (i.e., how many times they went, with whom, how many things they tried)? Does it matter whether a blogger has tons of followers or just a few? Is it understood that because someone is a blogger, that person doesn't have the same authority as a professional restaurant reviewer? Do you trust a blogger more because you can identify better with him or her?

Dinner Tonight: Spinach Salad with Lentils and Crispy Goat Cheese

I credit Nancy Silverton with my recent decision that an oozing patty of crisp goat cheese is a completely acceptable dinner. Especially when you lay it on a bed of green lentils sauteed in garlic and fresh spinach leaves. French green lentils—which hold their shape well when cooked, resisting mushiness—are a high-protein healthy component that help counteract the decadence. More

Seriously Italian: Frittelle di Spinaci

Editor's note: On Thursdays, Babbo pastry chef Gina DePalma checks in with Seriously Italian. After a stint in Rome, she's back in the States, channeling her inner Italian spirit via recipes and intel on delicious Italian eats. Take it away, Gina! Any serious student of Italian cuisine understands the relationship that Italians have with leafy greens. I can’t remember an evening meal, with my family or when I lived in Italy, without a pile of garlicky greens on the side; it could be dandelion, swiss chard, escarole, chicory, or my very favorite, spinach. Spinach in Italy is beautiful: deep green, with an almost velvety appearance, and a distinctive, mineral-rich flavor. It only needs a minimalist approach to make it completely... More

Meat Lite: Warm Winter Salad

Editor's note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by the book coauthored by the two, Almost Meatless, due out in spring.... More