Megan Keno started like so many home cooks, just making meals she loved for the people she loved. She never imagined it would lead to cookbooks, sold-out dinners, and a spot alongside Gordon Ramsay on national TV.
Megan Keno didn’t just land in the culinary spotlight, she built her own table and set it with cast iron. Known for her deeply satisfying recipes and approachable cooking style, Keno has been quietly mastering the art of flavor and comfort for more than 15 years. But it was her standout run on Season 4 of FOX’s Next Level Chef that introduced millions to her authentic voice and bold dishes, earning her the title of runner-up and solidifying her reputation as a food personality to watch.
A longtime food blogger and cookbook author, Keno is the powerhouse behind Homemade Home, a beloved blog where comfort meets creativity. She’s also the author of Cast Iron Gourmet: From Kitchen to Table, Made with Love, a tribute to the timeless power of cast iron cooking. Her recipes skip the pretension and focus on what matters: taste, ease, and bringing people together.
“Food brings people together and it is my love language,” says Keno. “Where there is food, there is love.”
That philosophy was on full display throughout Next Level Chef, where Keno cooked alongside some of the best up-and-coming talents in the country under the intense mentorship of culinary legends, including Gordon Ramsay. Her down-to-earth spirit, precision under pressure, and cast-iron finesse earned her not just a spot in the finale but the admiration of viewers and judges alike.
Yet, despite the cameras and chaos of national television, Megan has stayed grounded. Based in Washington with her husband and two sons, she continues to create and share comforting meals from her kitchen while balancing freelance food photography, recipe development, and speaking engagements. She still posts weekly on Homemade Home, where her fans can find everything from weeknight dinners to indulgent weekend treats.
Her cast-iron-forward recipes have become signature, but it’s Megan’s voice, real, warm, and wildly relatable, that keeps people coming back. She doesn’t just show people how to cook. She invites them in. Her goal has always been to make home cooking feel doable and fun, whether it’s through her blog, her book, or a sizzling skillet.
Following Next Level Chef, Keno’s culinary journey is only heating up. On June 7, she’ll join three fellow contestants, including Season 4 winner Austin Beckett, for a sold-out farm-to-table pop-up dinner in Seattle. The exclusive event sold out in just eight hours, a testament to how much fans crave her cooking in real life, not just on screen.
In the coming months, she’ll continue to roll out new recipes, explore exciting brand partnerships, and expand her digital presence. Keno remains active on Instagram, where followers get a behind-the-scenes look at her cooking, creative process, and everyday life.
And while the spotlight might be new, the mission hasn’t changed. “Food has been my passion for years, and this journey has only deepened my desire to share it with more people,” says Keno. Whether it’s a skillet full of cheesy goodness or a fresh summer salad, her recipes are built for real kitchens, real families, and real life.
Below are some of her favorite easy summer dishes. Until then, dive into more of Megan’s world at HomemadeHome.com and rediscover how joyful and grounding cooking at home can be.
Vegan Coconut Paletas – These easy vegan paletas are perfect for summer!
Ingredients needed:
2 cups Canned Full Fat Coconut Milk
1/4 cup Sugar
1 Tbsp Vanilla Extract
1/4 tsp Salt
1/4 cup Unsweetened Flaked Coconut
Instructions:
- In a blender, pour coconut milk, sugar, vanilla, and salt together. Cover and blend until smooth. Alternatively, you can whisk this all together in a large bowl. I prefer to use a blender to ensure it is entirely smooth.
- Divide the mixture between the molds. Sprinkle shredded coconut over the mixture. Cover and place popsicle sticks on top. Freeze for 4-6 hours, or overnight for best results.
- To serve, hold the mold under warm water for at least 30 seconds until the molds start to wiggle off of the paletas. Serve immediately.
Watermelon Guava Agua Fresca – Sip something refreshing this summer!
Ingredients needed:
8 cups Seedless Watermelon, cut into 1-inch pieces
1 cup Cold Water
1 can 12-ounce Can Guava Nectar, chilled
1/3 cup Fresh Lime Juice
2 Tbsp Honey, or Sugar
1/8 tsp Salt
Fresh Mint Leaves
Ice Cubes
Vodka or Tequila, optional
Instructions:
- Working in two batches, process the watermelon chunks, water, guava nectar, honey (or sugar), and salt together.
- Strain the mixture through a fine mesh strainer into a large 2-quart pitcher. Discard the solids that remain. (If adding in vodka or tequila, stir it in after you have strained the agua fresca.)
- Into glasses, muddle ice and mint. Pour the agua fresca over the mint muddled ice. Garnish with additional mint leaves. Serve immediately.
Cold Peanut Noodles with Chicken – one of the best and fastest dinners in summertime!
Ingredients needed:
1/2 c. Smooth Peanut Butter
1 Tbsp. Low Sodium Soy Sauce
1 Tbsp. Honey
1/4 cup White Wine
2–3 Tbsp. Lime Juice, start with 2 and adjust to taste
2 tsp. Rice Vinegar
1 Tbsp Fresh Grated Ginger
2 Cloves Garlic, minced
2 Tbsp. Cilantro, chopped
2 Chicken Breasts, cooked and shredded (use leftover chicken to save time!)
1 cucumber, de-seeded and sliced thinly
2 scallions or green onions chopped
Sesame seeds, optional
3 to 4 packages of Top Ramen Noodles, discard the seasoning
Instructions:
- This is a great way to use leftover grilled chicken. Serve it hot or cold on these peanut noodles. If you are cooking chicken for this, start by seasoning chicken with salt and pepper, and cook until it reaches 165 degrees. Allow it to sit for 5-10 minutes before shredding.
- In a large bowl, whisk together all ingredients for the peanut sauce, and set aside.
- Cook the instant ramen noodles according to the package directions, usually 3 minutes in boiling water. Then drain.
- Rinse completely with cold water until all the noodles are cold. Drain them well and toss them into the bowl with the peanut sauce. Toss the noodles in the sauce until they are completely coated.
- Divide the noodles on to plates, top with chicken, sliced cucumbers, sesame seeds, green onions, or cilantro if desired.
“I’ll be publishing more mouth-watering recipes on HomemadeHome.com and look forward to sharing on my Instagram @Homemade.Home.Megan some exciting partnerships coming soon,” said Keno.
