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
Spicy Coconut Grilled Chicken Thighs
Welcome to your newest go-to summer marinade, featuring some spicy sambal, brown sugar and coconut milk to balance out the heat, and lots of fresh ginger and lime juice.
Sour Cream and Onion Potato Salad
This recipe was an excuse to combine our favorite potato chip flavor with the creamy, salty "salad" of our dreams. To hammer that home, the whole dish is topped with crumbled sour cream and onion potato chips.
The Soft Scramble Sandwich
To get the most flavor out of this open-faced breakfast sandwich, look for spring onions with round bulbs and very tender dark green stalks.
Dilly Beans and Peas on Ricotta Toast
A lemony, herby bean salad with lots of crunch from sliced snap peas is good. But when it's piled on top of garlic-rubbed, ricotta-spread toast, it's even better.
Jammy Pepper Pasta Salad
This spicy, sweet, and punchy pasta salad is perfect for a hot summer picnic when you need your dishes perfect at room (ahem, air) temperature.
These 2 Ingredients Make Even Mediocre Berries Taste Irresistible
Not all berries are created equal, but these two pantry staples are the great equalizers.
Spicy Steak Lettuce Wraps
Lettuce wraps might be our all-time favorite weeknight summer dinner—minimal cooking, maximum flavor and freshness.
Red Pesto Pasta
This red pesto tastes like a mash-up of your favorite spicy arrabbiata sauce and the anchovy-garlic dip bagna cauda. All of which is to say, it’s delicious.
Smashed Green Beans Are the Best Green Beans
Welcome to the summer of crunchy, marinated, no-cook green beans.
Molly Baz Lives for Comfy Clothes and Spreadable Sausage
And more things our senior associate food editor is currently obsessed with.
Upside-Down Caramelized Leek Tart
Yes, this is an impressive-looking, deliciously savory tart, and no, it’s not at all difficult to make.
Pork Meatball Rice Bowls
In this weeknight recipe, magical, salty, umami-packed fish sauce is doing double-duty as a seasoning in the meatball mixture and as a part of the finishing sauce.
Crispy Green Rice Pilaf
It’s worth planning ahead for this vibrant, springy pilaf recipe that’s made all the better by day-old rice.
Tortellini with Brown Butter and Sage
Store-bought tortellini are the kind of weeknight hack we can get behind—especially when they're tossed with plenty of garlicky brown butter and toasty walnuts.
Spicy Cashew Dressing
Inspired by the nut-based Caesar dressings at NYC’s Lalito and Scarr’s Pizza, our version starts with roasted cashews.
Sour Cream Dressing
A dressing this creamy demands cold, watery leaves (such as romaine or iceberg) that can stand up to its weight and offer refreshment.
