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
Frisée Salad With Warm Bacon Vinaigrette
Poaching eggs is one of those cooking techniques that's shrouded in mystery—but for no good reason! We have two tricks that will help you poach with confidence, even if it's the first time.
Why-Is-It-So-Good Gravy
A make-ahead gravy gets a remarkable depth of flavor from roasted poultry bones and—surprise!—a sprinkle of MSG.
Mashed Potatoes With Crispety Cruncheties
Ridiculously, impossibly creamy mashed potatoes with a patatas bravas-inspired topping.
Steak Salad With Harissa Potatoes and Crunchy Radishes
The thing that makes this satisfying, spicy-tangy salad so great? It’s equally as delicious served warm for dinner as it is eaten cold for lunch the next day.
Curried Peanut Dip
This creamy, spicy-sweet dip pairs with leftover rotisserie chicken, jammy eggs, cucumber spears, and roasted sweet potatoes for the perfect desk-friendly lunch.
Added-Value Grilled Cheese
Starting your grilled cheese (slathered in mayo, obviously) in a cold nonstick skillet, then slowly and gently heating it up is the trick to achieving evenly golden brown, supremely crisp exteriors, with molten cheesy interiors.
Over-Salt Your Cookies—and More Essential Cooking Rules From Molly Baz
Our senior food editor has a real soft spot for Diamond Crystal.
Crispy Skin Isn't the End Game of Roast Chicken
I'd choose fall-apart tender meat over crispy skin any day.
Slow-Roast Gochujang Chicken
This isn’t the crisp-skinned, high-heat-roast chicken you’re probably familiar with. Instead, it’s a melt-in-your-mouth tender, schmaltzy, slow-roast version.
No-Grill Elote
Everything you love about Mexican elote—the charred kernels, the creamy-spicy-salty sauce, lots of lime—without the grill.
Sticky-Sweet Five-Spice Pork Ribs
Lacquered with a tangy, garlicky hoisin glaze, these ribs are impressive without being burdensome: There's no grilling or marinating—just two hours in the oven followed by a quick broil.
Grilled Potato Salad With Chiles and Basil
Everything we love about a German potato salad (bright vinegar, fresh herbs, a little heat)—but make it smoky, charred, and grilled.
Grilled Shrimp With Old Bay and Aioli
Seasoned with Old Bay, a little garlic, and some charred lemons, these shell-on shrimp capture the nostalgic vibes of a classic East Coast fish shack—without any of the lines.
This Fish Cooking Method Won't Stink Up Your House, and Is Pretty Much Foolproof
No stinky kitchen. No splattering oil. No razor-thin edge between over- and under-cooked.
Family-Style Fish Tacos
No grill, no deep-fryer, no problemo. Our summery tacos rely on our go-to fish-cooking method—slow-roast, baby—for all the flavor without the fuss.
Smash Burger Alfresco
We can’t get enough of the smash burger, with a squishy bun and a lacy griddled patty (make that two, actually, to maximize that crispy exterior).
One-Pan Chicken Thighs With Burst Tomatoes, Harissa, and Feta
This recipe requires you to chop a grand total of zero vegetables. What's the shortcut? Harissa, a North African pepper sauce that brings the flavor (so you don't have to).
Grilled Spicy Pork Meatballs with Nuoc Cham
If you’re not set up for grilling or the weather doesn’t permit, a cast-iron grill pan will also do the trick for making these spicy, gingery, umami-packed meatballs.
Big Ass Beach Hoagie
Your answer to the age-old question "What can I make ahead of time and throw in my bag to feed myself (and, okay, my friends) when we finally make it to the beach/park/festival/fireworks?"
I Eat an Unhealthy Amount of These Healthy Crackers
Crispy, crunchy, and packed with seeds, I don’t feel so bad about how many bags I go through.