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
Culture
The Silver Palate Cookbook Is Our February Cookbook Club Pick
Nearly 40 years later, and this classic tome is still the first place we look for comfort.
Recipes
Stovetop Spinach-Artichoke Dip
Serving this creamy, delicious dip in a bread bowl is not mandatory, but we highly recommended going for it.
Cooking
Bake Crunchy Croutons Directly into Your Soup, Win at Life
Turn your favorite soup into a savory crème brûlée.
Recipes
Simple Ribollita
This (vegetarian!) Italian classic is about as comforting as it gets, packed with hearty greens, meaty beans, and plenty of rich olive oil and umami-packed Parm.
Cooking
You're Probably Using Too Much Black Pepper
Everything you cook needs salt. But pepper? Not so much.
Recipes
Adult Mac and Cheese
Our creamy stovetop mac and cheese is about as easy as opening a box—and a whooooole lot more delicious.
Lifestyle
Mushroom Larb Is Truly a Gift From the Weeknight Dinner Gods
This larb was love at first sight.
Recipes
5 Ways to Eat Eggs for Dinner, Because You Should Eat Breakfast Whenever You Want
These weeknight go-to recipes look a lot like brunch.
Recipes
Chocolate-Cashew Chia Pudding
This chia pudding is delicious on its own—and even better when layered with maple yogurt as a parfait.
Recipes
Smashed and Loaded Crispy Potatoes
Cooking potatoes twice—once in water, and a second time in hot oil—is hands-down the best way to achieve extra-crispy potatoes at home.
Recipes
Savory Cheese-Filled Croquembouche
This croquembouche is constructed with cheesy gougères and an herbed cheese filling. It’s the showstopping holiday appetizer you didn’t know you needed.
Cooking
Turnips > Carrots: Prove Me Wrong
Soggy, lifeless cooked carrots can stay in the dumpster fire that was 2018—it's the turnip's time to shine.
Recipes
Party-Ready Pork Roast
Instead of using one larger bone-in pork loin roast, this recipe calls for two smaller ones. This allows for more exposed surface areas, which decreases cooking time and develops a delicious golden brown crust.
Recipes
Beef and Bacon Stew
You can call it beef bourguignon if you want to sound fancy—nobody has to know how much easier it is than the French classic.
Recipes
Steak and Eggs with Saucy Beans
The diner classic gets a boost from a pot of zesty, creamy beans and sweet charred limes.
Recipes
Trout Toast with Soft Scrambled Eggs
Ever wish you could master restaurant-style egg toasts? Well now you can with this salty, smoky, creamy combo.
Recipes
Chicory, Bacon, and Poached Egg Salad
Dinner salad shouldn’t feel ascetic. That’s why we called up bacon, cheese, and crispy mushrooms.
Recipes
Egg and Merguez Wraps
It’s a wrap griddled in sausage fat until the outside is crispy and warm. Need we say more?
