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
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.
Recipes
5 Rules For Making the Best Pasta, From a True Pasta Master
Wise words from chef Evan Funke, plus five of his must-make recipes to boot.
Cooking
How to Make Flaky Bakery-Style Biscuits at Home
They've got more layers than that poem you had to analyze in high school.
Recipes
Sour Cream and Onion Biscuits
If you've ever had trouble making biscuits in the past, consider this recipe your saving grace. While many other methods count on pockets of butter and an angel’s touch for pull-apart flakiness, we weren't willing to leave it to chance. Our simple folding technique manually multiplies the number of layers for guaranteed, no-risk success.
Recipes
Roasty Toasty Pecan-Caramel Shortbread Cookies
Store-bought dulce de leche and pulverized pecans give this tender, buttery shortbread a nuttiness and depth of flavor you can’t quite put your finger on. We love the contrasting look of white nonpareil, but feel free to roll the dough in whatever sprinkles you please.
Recipes
Earl Grey Yogurt Cake
A tea cake that's true to its name, this loaf harnesses the power of citrusy Earl Grey tea for its distinct flavor. Lemon poppyseed can't hold a candle.
Recipes
Lentil Kielbassoulet
All the satisfaction of a hearty, rich, bean-based cassoulet with none of the painstaking hours of cooking.
Recipes
One-Pot Gingery Chicken and Rice With Peanut Sauce
We took loose inspiration from Hainanese chicken rice to create this weeknight-friendly dish.
Recipes
Coconut Cod Chowder With Seasoned Oyster Crackers
Coconut milk and lots of zippy aromatics bring life to this creamy cod chowder.
Recipes
Winter White Salad
Lean into the monotony of the season with a monochrome mix of cold-weather fruits and vegetables topped with a creamy, tangy dressing
Cooking
Forget Hot Wings, I’m Making This Masala Fried Chicken From Now On
Crispy, funky, and extra spicy, this recipe from chef Chintan Pandya of New York’s Adda restaurant has everything I want in a finger food.
Recipes
Lentil-Smothered Greens on Fried Bread
Red split lentils cook even more quickly than other types, making them ideal for weeknight dinners. Turn them into a meal by pairing with savory spiced greens.
Cooking
There's One Great Panettone. With All the Rest, Make Bread Pudding
Stop staring down your staling loaf and do something about it.
Recipes
Panettone Bread Pudding
So you just ate a a delicious slice of panettone. Congratulations! Now you need to figure out what to do with the rest of it.
Cooking
This Pasta Uses Two Whole Bottles of Wine—and It’s Delicious
It’s cozy. It’s impressive. It’s low-effort. It’s the only way we’re getting through winter.
Recipes
9 Recipes for the Ultimate Winter Feast
The cool kids from Elena in Montreal know how to hunker down and cook.