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
No-Nonsense Matzo Balls
The perfect matzo ball doesn’t require seltzer, baking powder, egg whites, or even a light touch, and this recipe proves it.
Piri-Piri Meatballs
Fresh piri-piri chiles can be difficult to find, so for our take on a vibrant piri-piri sauce, we subbed in a fresh Fresno chile.
If Breakfast Is The Most Important Meal of the Day, I’m Going to Larrys in Montreal
Feed me the mix-and-match small plates!
This Mushroom Carbonara Recipe Converted My Mushroom-Hating Husband
The secret is plenty of nutty, deeply-caramelized mushrooms. And the secret to those is patience.
These Are My Favorite Lentils for Soup, Since You Asked
I want a lentil that's going to stand up for itself, not turn to mush.
Kielbasa and Lentil Soup with Lots of Basil
Exactly the kind of hearty-but-not-too-hearty soup you want on a rainy spring day.
Mushroom Carbonara
Mushrooms take the place of the traditional cured pork in this super-satisfying vegetarian carbonara recipe.
Everyday Greens Salad
A salad that brings the drama. It's at its highest—and most delicious—with a variety of leaves, some mild and large (butter, Bibb, Little Gem), some spicy and small (like arugula).
Ice Water Salad
A stunning salad that's as crunchy and refreshing as it gets—plus, you can make it up to six hours in advance.
Garlicky Panko Toasties
Little, light, and fluffy, these crumbs are the perfect topper for delicate salads that can't handle big honkin' croutons.
Little Wedge Salad with Sour Cream Dressing
We KonMari'd the classic wedge, got rid of all the extraneous ingredients, and ended up with a salad that sparks joy: crunchy iceberg and a rich, tangy dressing.
Dinner Salad With Radicchio and Roasted Sweet Potatoes
Eggs and roasted sweet potatoes make this salad a full meal, not a sidekick.
Brown Butter Croutons
For croutons that look ordinary but have big flavor, toss the bread in garlic brown butter before baking in the oven.
Sesame Salt
Gomasio is the nutty, toasty Japanese wonder condiment we’re sprinkling on everything: salads, of course, but also roasted vegetables, seared fish, and even buttered toast.
Pickled Hot Chiles
The vinegary brine softens and sweetens the chiles, and in return, the chiles infuse the vinegar, creating a balanced, spicy, and acidic component in your next vinaigrette.
Scrunched Cabbage Salad With Grapefruit and Chiles
Not just for slaw, cabbage is a snappy base that can handle lots of refreshing acidity—in this case from torn grapefruit and hot-and-sour chiles—without withering.
Sticky Toffee Date Cake
Why shouldn’t sticky toffee pudding be baked in a classic Bundt shape and bathed in a salted toffee sauce? Yep, we couldn’t think of a reason either.
Everything Bagel Quiche
There isn’t anything more perfect than a fully loaded everything bagel for breakfast—and now you can eat it in quiche form.
How to Thicken Soup Quickly, No Cornstarch Required
The savior for thin soup is something you definitely have in your pantry.