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
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.
How to Make Flaky Bakery-Style Biscuits at Home
They've got more layers than that poem you had to analyze in high school.
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.
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.
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.
Lentil Kielbassoulet
All the satisfaction of a hearty, rich, bean-based cassoulet with none of the painstaking hours of cooking.
One-Pot Gingery Chicken and Rice With Peanut Sauce
We took loose inspiration from Hainanese chicken rice to create this weeknight-friendly dish.
Coconut Cod Chowder With Seasoned Oyster Crackers
Coconut milk and lots of zippy aromatics bring life to this creamy cod chowder.
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
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.
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.
There's One Great Panettone. With All the Rest, Make Bread Pudding
Stop staring down your staling loaf and do something about it.
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.
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.
9 Recipes for the Ultimate Winter Feast
The cool kids from Elena in Montreal know how to hunker down and cook.
Double-Crumb Crumb Cake
Equal parts crunchy-sweet crumb and moist-pillowy cake—plus lots of ginger to balance all that buttery goodness.
Crispy Black Rice and Chinese Sausage Dressing
A riot of textures and sweet-and-savory flavors, this dish is anything but your typical Thanksgiving wild rice salad.
Sweet Potatoes With Charred Lemons and Crunchies
With custardy insides and charred exteriors, these sweet potatoes are everything you always wish roasted sweet potatoes could be. A crunchy mixture of toasted nuts and seeds provides pops of texture and spice, and a cooling lemony yogurt sauce cuts through the richness.