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
Cooking
Molly Baz’s 4-Step Checklist for Saving a Mediocre Meal
Even Molly messes up (gasp!) in the kitchen. Here’s how she fixes it.
Recipes
Seared Short Ribs With Mushrooms
When we crave beef but don’t want a capital-S steak, we opt for a smaller cut (hello, short ribs!), then pile on lots of meaty mushrooms.
Recipes
Cheesy Winter Squash Gratin
You can make this recipe with nearly any winter squash, but delicata or acorn don’t need peeling and will save you prep time and maybe even a little sanity.
Recipes
Brown Butter and Pistachio Sablés
Buttery, crumbly, sugar-glazed cookies that you can make with any nut, really.
Recipes
Grilled Leeks With Brown Butter and Spiced Hazelnuts
The glory of these leeks is the contrast between their deeply charred exteriors and jammy, sweet interiors.
Recipes
Grilled Vinegar Turkey With Chiles and Rosemary
Our Thanksgiving 2020 cover star turkey is grilled and topped with a zippy chile-spiked vinegar sauce.
Recipes
Kielbasa-Cabbage Stir-Fry
The key to stress-free stir-frying is all in the prep work. Be sure to chop, slice, and grate everything before even thinking about turning on the stove. Top this dish with fried eggs to put it over the top, but it’s also great without them.
Recipes
Caesar Salad Roast Chicken
When you find yourself with more garlic than you know what to do with, whip up this extra-garlicky Caesar dressing, slather it on a chicken, and roast it to perfection.
Restaurants
This Is the Rotisserie Chicken of My Dreams and I’ll Eat it Five-Times-a-Week If I Want To
At Kismet Rotisserie in Los Angeles, chefs Sara Kramer and Sarah Hymanson put a Mediterranean spin on their burnished bird.
Recipes
Blistered Cheesy Peppers
It’s almost silly how easy this dish of impossibly delicious, ooey-gooey cheesy chiles is to execute.
Recipes
Anything-Goes Green Goddess Salad
This pick-your-own-protein salad is all about the green goddess dressing, an herby, punchy, creamy green sauce that originated in San Francisco in the 1920s. It's just as delicious as it is versatile: You can use any combo of tender herbs (cilantro, mint, basil, parsley, dill, tarragon, chives), cultured dairy (yogurt, sour cream, buttermilk, labneh, crème fraîche), and acid (lemon juice, lime juice, unseasoned rice vinegar, apple cider vinegar).
Cooking
I'm So Passionate About Great Chicken Salad, I Made a Checklist
I'm righting the wrongs done to chicken salad.
Recipes
Spring Panzanella
This herbaceous, crunchy, green riff on the iconic bread and tomato salad features all of our favorite spring vegetables, plus a tangy buttermilk dressing.
Cooking
How Molly Baz Developed BA’s Best Chicken Parm—and Lived to Tell the Tale
It was tense, it was trying, it was really really worth it.
Cooking
My Favorite (Only?) Way to Escape Right Now Is Making This Seafood Chowder
I may not be traveling to Martha’s Vineyard any time soon, but at least I’ve got this recipe from my favorite fish shack to transport me there.
Recipes
Spicy Chicken Stir-Fry With Celery and Peanuts
This one-skillet recipe is fast and furious—ideal for those nights when you have 10 minutes to stand at the stove, tops. The cooking technique is in the tradition of Chinese stir-fry, in which proteins and vegetables are chopped small so that they cook quickly over high heat, then bound together with a cornstarch-thickened sauce.
Recipes
Mojo Sauce
This zippy chile-and-garlic-packed Cuban sauce is often used to marinate slow-roasted pork, but we’d be happy putting it on just about everything. If you’re spice sensitive, split the chiles in half lengthwise and remove the seeds; they hold much of the heat.
Cooking
Cae Sal is the King of the Salad Kingdom, Long May He Reign
Here's how to make the best one of all.
Recipes
Mojo Meatballs
The fun and flavor of Cuban-style slow-cooked pork in zippy mojo sauce transformed into quick, weeknight-able meatballs.
Recipes
Escarole Caesar With Sardines and Hazelnuts
Sardines are in their full glory in this umami-packed twist on Caesar.