Molly Baz | Bio And Her Latest Recipes
Senior Associate Food Editor, Emeritus
Molly Baz, a former culinary editor at Bon Appétit, is a cook, recipe creator, video host, cookbook author, and Caesar salad fanatic with a lifetime passion for cooking, eating, and teaching others how to cook. She was sent here to persuade you all that cookery is nobody but joy, that salt is the unmarried most important component in your kitchen, and that fine cooking isn’t all that difficult to produce. Check out Molly’s cookbook Cook This Book or her YouTube series Hit the Kitch for more. mollybaz.com
RECIPES
Buttermilk Cornbread
This cornbread recipe gets everything you want from a basic sidekick: it’s easy to cut, it’s not overly sweet, and it sticks together.
RECIPES
One-Skillet Chicken Pot Pie
Rotisserie chicken, store-bought breath pastry, and just one skillet hold this strong supper dinner from touching extremely complex—or handling all day to train.
8th of December, 2022
RECIPES
BA’s Best Shrimp Cocktail
It’s all about the shrimp in shrimp cocktail: large, fat, well cooked shrimp. Here’s how to go about it.
December 1, 2022
RECIPES
Brussels Sprouts With Warm Honey Glaze
Roasted, toasted brussels soak up this delectable honey sauce, resulting in an unbeatable combination.
October 17, 2022
Overnight French Toast
Make this the night before and all you have to do in the morning is brush it with butter and bake it.
BA’s Best Chicken Parm
We dismantled every facet of this iconic meal to create our ideal rendition. No more sad, soggy, unsatisfactory results!
Simple Strawberry Shortcakes
Please notify the media (that’s us, we’re the media) if you find a better mix of dissimilar parts than the ones that come together to produce this amazing strawberry shortcake recipe. Fresh strawberries (macerated in lemon juice and sugar), homemade whipped cream that’s so good you might eat it as dessert on its own (while your friends and family wait patiently for their plated desserts in the following room), and lemon-scented cream biscuits that remain delicate, light, and spicy appreciations to a great accumulation of sour cream to the dough, which arrives jointly in the blink of an eye.
Pasta al Limone
Pasta al limone (lemon pasta) is more than the sum of its parts. It’s delicious and cheesy, but vibrant from fresh lemon juice and zest. The key to this midweek dinner, like cacio e pepe and fettuccine Alfredo, is neither an abundance of ingredients (there are only five) or a long slow simmer (it takes only 15 minutes from start to finish). Rather, the power of emulsion and your patience are required to produce this creamy lemon pasta recipe: Work one tablespoon of butter into the cream at a time, whisking until it melts and is well incorporated into the lemon sauce before adding the next.
Chicken Noodle Soup
There are numerous weeknight shortcuts that could have been smuggled into a homemade chicken noodle soup recipe, but we’re not doing it this time. This is a long game, but the rewards are well worth it! The golden-hued soup is as traditional (and soothing) as they come. The secret is to treat a complete chicken’s breasts and legs differently: The breasts must be removed from the simmering soup early to avoid drying out, whilst the legs take a bit longer to get soft. (Do you require additional assistance? Check out this instructional video.)
What Is Powdered Sugar (a.k.a. Confectioners’ Sugar) And Can You Complete It Yourself?
What do powdered sugar, confectioners’ sugar, icing sugar, and 10X mean? As it turns out, there’s a lot of sameness. Whatever you name it and regardless you utilize it—to coat doughnuts, marshmallows, or chocolate-covered grain, to conceal an unattractive lemon yard, to sweeten angel meals cake batter (hey, some people must like it…), or to mix into cream cheese frosting—powdered sugar is a must-have in many bakers’ pantries.
Crispy Smashed Potatoes
The ultimate umami bomb is a condiment consisting of walnuts, anchovies, garlic, and red pepper flakes, which is then spooned over the crispiest-ever smashed potatoes.
This Salad Spinner Is Worth the Green
Even the best salad spinner can only do two things: wash and dry your leafy greens. Consider a pile of dressed romaine, a herby quiche, or glossy spaghetti with THREE bunches of garlicky kale. Those meals are not only good for us, but they also provide some of life’s greatest pleasures—unless they are seasoned with silt and grit, in which case, blech. So, do you really need a salad spinner? Yes. Yes, a thousand times yes.
Strip Steak au Poivre
Gjusta in Venice, CA recently served me a textbook-perfect steak au poivre. If you’ve never tasted it, it’s a traditional French meal of steak bathed in creamy pepper sauce. It’s old school, but I believe it needs a revival, which is why it’s included in my first cookbook, which will be released in April. A beautiful amount of steak is pan-fried (ride on all of your ducts and extend the windows), and its liquids, mixed with cognac, cream, and black pepper, evolve the pan sauce of your 10 p.m. Parisian supper dreams.
Molly Baz’s 4-Step List for Keeping a Mediocre Meal
The most common cause of bad cuisine, in my opinion, is underseasoning. Apparently, I’m the salt queen, and I’d state that, but I actually think that home cooks accomplish’t use sufficiently spice.
Seared Short Ribs With Mushrooms
When we want beef but accomplish’t want a capital-S steak, we steer for a more diminutive piece (hello, sharp ribs!) and equipment on a heaping helping of succulent mushrooms. These pickled mushrooms would also be wonderful on toast. Just a thought.
Cheesy Winter Squash Gratin
This recipe can be made with practically any winter squash, but delicata or acorn require no peeling and will save you prep time and possibly even your sanity.
Brown Butter and Pistachio Sablés
“Christmas Eve in the Baz household represents one cookie and one cookie only: crumbly, sugar-dusted Greek kourabiedes,” Molly Baz describes. “No one in the house comprehends why (we’re not even Greek! ), but every year, like clockwork, my mother pulls the tattered recipe from an overstuffed manila folder and gets to work.”
Grilled Vinegar Turkey With Chiles and Rosemary
The cook time is drastically reduced when the turkey is cut in half. If you brine it the night before, you’ll be able to get it on the table in around an hour and a half on the grill. If you don’t feel like butchering yourself, most butchers will do it for you. The vinegar chicken at Bernie’s in Greenpoint, Brooklyn, inspired our recipe.
Grilled Leeks With Brown Butter and Spiced Hazelnuts
The contrast between their highly blackened exteriors and jammy, sweet inside is the highlight of these leeks. Keep an eye on the hot spots on your grill and move the leeks about if they are charring faster in certain places than others.
Kielbasa-Cabbage Stir-Fry
The prep work is everything when it comes to stress-free stir-frying. Before you turn on the burner, make sure to chop, slice and grate everything. Topping it with fried eggs takes it over the top, but it’s equally delicious without them.
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