Molly Baz
Senior Associate Food Editor, Emeritus
A former food editor at Bon Appétit, Molly Baz is a cook, recipe developer, video host, cookbook author, and Caesar salad enthusiast with a lifelong love of cooking, eating, and teaching other people how to cook. She was placed on this earth with one mission: to convince you all that cooking is nothing but FUN, salt is the single most important ingredient in your kitchen, and delicious food is really not that hard to make. For more Molly, check out her cookbook Cook This Book or her YouTube series Hit the Kitch. mollybaz.com
Smashed Chickpeas on Toast With Harissa Yogurt
Garlicky toast smoothed with harissa yogurt and topped with chickpeas = the perfect vegetarian tartine.
Grilled Pork Shoulder Steaks
Normally you want to braise a pork shoulder—but we’re making a case for throwing it on the grill, with a hell of a spice rub.
Orecchiette with Buttermilk, Peas, and Pistachios
We’re throwing this pantry pasta all-star a “Welcome to Summer” party with peas and mint.
Crispy Pork Cutlets with Fennel Salad
Pounding the meat both tenderizes it and allows for a very quick cook time: a win-win for weeknight dinner.
Marinated Zucchini With Hazelnuts and Ricotta
Zucchini is anything but boring when bathed in a kicky vinaigrette.
Niçoise Toast
Fried bread, with buttery oil-packed tuna on top. This is what you call dinner toast.
Hanger Steak with Charred Scallion Sauce
First you get excited because: hanger steak. And then you taste that scallion sauce...
Slow-Roasted Salmon With Harissa
The low temp and abundance of olive oil make this recipe nearly impossible to mess up. You’ll forget there’s any other way to cook fish.
Salted Chocolate–Tahini Bliss Balls
These two-biters are just fudgy and chocolaty enough to satisfy a sweet tooth craving. Consider them an indulgent energy bite: Keep 'em in the fridge, then grab one when the craving hits.
These Chocolate Tahini Bliss Balls Are Perfect for Breakfast, Snacking, AND Dessert
Like eating raw brownie batter—but without the stomach ache.
Quick-Pickled Vegetables
We love quick pickles on sandwiches because they add acidity and crunch—and you don't have to be someone who's "into canning" to make your own.
The Simplest Coconut-Chocolate Mousse Just So Happens to Be Vegan
It's free of refined sugar, too.
Condiments Come and Go, But NY Shuk Harissa is Forever
BA's entire test kitchen is obsessed with NY Shuk harissa. Here's why.
Coconut-Chocolate Mousse
Choose a chocolate that does not exceed 64% cacao for a mousse with the smoothest texture. If you want the mousse to be fully non-dairy, look for a vegan chocolate bar, though the flavor may differ slightly.
Eggs Benedict for a Crowd
Poaching eggs in advance. A hollandaise that will stay luscious for hours. A tray of perfectly toasted, buttery muffins. Yep—it’s all here.
The Weird Trick to Nailing Roasted Vegetables Every Time
If your roasted vegetables come out pale or overcooked, you're probably putting them in the wrong part of your oven.