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Salty Honey Ricotta Cheesecake

March 17, 2023 by Molly Baz 1 Comment

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Filed Under: Dessert, Baking

Whipped Ricotta Toast with Green Bagna Cauda

March 10, 2023 by Molly Baz 1 Comment

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Filed Under: Snack Attack

Breakfast Pasta (aka Fideos and Eggs with Coriander Yog!)

March 3, 2023 by Molly Baz 3 Comments

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Filed Under: Eggs, Noods

Crispy Chicken Cutlets with Lemon Poppy Creme Fraiche

February 24, 2023 by Molly Baz 2 Comments

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Filed Under: Chicken Licken

Braised Big Beans and Squash with Feta and Chopped Lemon

February 17, 2023 by Molly Baz 7 Comments

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Filed Under: Grains & Legumes, So. Many. Veggies

Seven-Lay The Molly Way

February 9, 2023 by Molly Baz 5 Comments

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Filed Under: Grains & Legumes, Snack Attack

Pork Dumplings with Crispy Chili Sauce

February 3, 2023 by Molly Baz 5 Comments

Pork Dumplings with Crispy Chili Sauce

By: Holly Haines

Makes: ~60 dumplings, 4-6 servings

This is my version of crunchy chili sauce, with lots of fried garlic and shallots mixed in. It’s great on eggs, on a bowl of hot white rice, but it’s especially wonderful with dumplings.  Sixty dumplings sounds like a lot but let me tell you how much your FutureSelf will thank you for having a few stashed away in the freezer. Put on a good playlist and zone out for a bit, once you get into the groove of folding, it goes by fast. I find the whole process delightful.

Both the sauce and the dumplings can be made ahead of time, and both keep incredibly well. The sauce will keep for a month in the fridge and the dumplings will keep frozen for a couple months. Make leftover dumplings into a soup moment – just ladle your favorite broth over top of boiled dumplings.

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Filed Under: Pork

Citrus and Soy Braised Chicken with Farro and Dates

January 27, 2023 by Molly Baz 7 Comments

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Filed Under: Chicken Licken

Pistachio Brown Butter & Halva Chocolate Chunk Cookies

January 20, 2023 by Molly Baz 38 Comments

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Filed Under: Dessert, Baking

Zuppa all’Amatriciana with Crispy Cacio e Pepe Chickpeas

January 13, 2023 by Molly Baz 8 Comments

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Filed Under: Soup

Eggs and Artichoke in Fried Cream

January 6, 2023 by Molly Baz 3 Comments

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Filed Under: Eggs, So. Many. Veggies

Maximalist Chicken Noodle Soup

December 30, 2022 by Molly Baz 4 Comments

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Filed Under: Chicken Licken, Soup

Gingerbread Crumble Coffee Cake

December 23, 2022 by Molly Baz 2 Comments

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Filed Under: Dessert, Baking

Panettone Shortbread Cookies

December 16, 2022 by Molly Baz 2 Comments

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Filed Under: Dessert, Baking

Mortadella Bread

December 9, 2022 by Molly Baz 4 Comments

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Filed Under: Pork, Snack Attack, Baking

Squash Toast

December 2, 2022 by Molly Baz Leave a Comment

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Filed Under: So. Many. Veggies, Snack Attack

Leftovers Pot Pie with Greens and Corn Pudding

November 25, 2022 by Molly Baz 2 Comments

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Filed Under: Chicken Licken, So. Many. Veggies

Salty Honey Pumpkin Pie

November 18, 2022 by Molly Baz 15 Comments

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Filed Under: Dessert, Baking Tagged With: desserts

Turkey Marbella

November 16, 2022 by Molly Baz 4 Comments

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Filed Under: Chicken Licken

Brown Butter Scallion Milk Bread Rolls

November 11, 2022 by Molly Baz 10 Comments

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Filed Under: Baking

Spiced Chili with Many Beans and Some Greens

November 4, 2022 by Molly Baz 10 Comments

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Filed Under: Grains & Legumes, Soup

Zuppa Toscana with Raisin-y Gremolata & Fried Bread

October 21, 2022 by Molly Baz 11 Comments

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Filed Under: Pork, Soup

Beef and Scallion Skewers with Spicy Coconut Green Sauce

October 14, 2022 by Molly Baz 3 Comments

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Filed Under: Beef

Thrice Baked Potatoes with Sizzled Pine Nuts & Harissa

October 7, 2022 by Molly Baz 10 Comments

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Filed Under: So. Many. Veggies, Baking

Pork and Pistachio Meatballs

September 30, 2022 by Molly Baz 8 Comments

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Filed Under: Pork

Crispy Rice Pomodoro with Sesame and Soy

September 23, 2022 by Molly Baz 3 Comments

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Filed Under: Grains & Legumes

Reverse-Sear Ribeye with Caesar Butter

September 16, 2022 by Molly Baz 7 Comments

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Filed Under: Beef

Loaded Coconut Corn Salad with Corn Nuts

September 9, 2022 by Molly Baz 2 Comments

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Filed Under: So. Many. Veggies Tagged With: Summer Fresh

Salt and Vinegar Pork Ribs with Seedy Hot Honey

September 2, 2022 by Molly Baz 4 Comments

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Filed Under: Pork

Crispy Calamari with Fried Basil and Giardiniera Mayo

August 26, 2022 by Molly Baz Leave a Comment

Crispy Calamari with Fried Basil and Giardiniera Mayo

SERVES: 4

Lots of people shy away from cooking squid at home, but actually, it cooks in 3 minutes making it the quickest cooking protein option on the market! If working with calamari freaks you out, this is a great entry-level recipe to get you past your fears. It’s simple, and it’s deep fried, which means it’s pretty much guaranteed to be delicious.

Active Time: 35 Mins

Total Time: 45 min

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Produce

  • 2 lemons
  • 1 handful basil leaves 

Pantry

  • kosher salt and freshly ground black pepper
  • ½ cup mayonnaise
  • ¼ cup hot giardiniera
  • 1 cup all purpose flour
  • ½ cup medium grind cornmeal
  • Vegetable or canola oil, for frying (4 cups)

Dairy

  • 1 cup buttermilk

Protein

  • ¾ lb cleaned squid tentacles and tubes

1. Soak that squid:

  • If your squid is in whole bodies and tentacles, slice the bodies crosswise into ½” rings. Add all the squid pieces to a medium bowl and pour 1 cup buttermilk over it. You can do this up to 6 hrs in advance.
  • Thinly slice half a lemon and add to buttermilk as well.

2. Make the giardiniera mayo:

  • In a small bowl, stir together ½ cup mayonnaise, ¼ cup finely chopped giardiniera (if it’s in large pieces, chop it finely before adding) and the juice of half a lemon. Season with salt and pepper.

3. Dredge and fry:

  • In a large bowl, whisk together 1 cup all purpose flour, ½ cup medium grind cornmeal, 1 teaspoon salt and lots of freshly ground black pepper.
  • To a medium pot, add enough oil to come 1 ½” up the sides. Heat over medium until it reaches 375 degrees when probed with a thermometer.
  • Line a baking sheet with a double layer of paper towels.
  • Using a slotted spoon, and working in 2 batches, add the squid, allowing the buttermilk to drip back into the bowl, into the bowl of flour and toss well to coat.
  • Carefully lower the squid and lemon into the oil (only add as much as can easily fit in a batch). Fry, moving around with a slotted spoon or spatula, until light golden brown and crisp, 2-3 minutes per batch. Transfer to the lined baking sheet and season the calamari with salt. Repeat until all of the calamari and lemons have been fried.
  • Lastly, pick a large handful of basil leaves from their stems and add to the oil (be careful, they may sputter, so stand back while they fry!). Fry 30 seconds, until the leaves stop bubbling and turn bright green (they go very quickly, I promise). Add to the calamari.

4. Serve:

  • Pile the fried calamari and basil on a serving plate, squeeze the juice of the rest of the lemon over everything and serve with giardiniera mayo and more lemon wedges alongside.

Filed Under: Seafood, Snack Attack

Filed Under: Seafood, Snack Attack Tagged With: Summer Fresh

Buckwheat Crepes with Jammy Summer Squash and Gruyere

August 19, 2022 by Molly Baz 6 Comments

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Filed Under: Eggs, So. Many. Veggies, Baking Tagged With: Summer Fresh

Dirty Cherry Spritz 

August 19, 2022 by Molly Baz 2 Comments

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Filed Under: Drinks

Grilled Salmon with Brothy Cukes and Chili Crisp

August 14, 2022 by Molly Baz 4 Comments

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Filed Under: Seafood

Summer Froot Pie Cake with Crunchy Buttered Cornflakes

August 5, 2022 by Molly Baz 8 Comments

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Filed Under: Baking

BIG Noods alla Gin with Sungold Tomatoes

July 29, 2022 by Molly Baz 3 Comments

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Filed Under: Noods

Skirt Steak with Red Chimichurri

July 29, 2022 by Molly Baz Leave a Comment

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Filed Under: Beef

The Minimalist Wedge

July 29, 2022 by Molly Baz 1 Comment

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Filed Under: Salading

Crispy Buttered Shrimp with 20 Cloves of Garlic

July 25, 2022 by Molly Baz 5 Comments

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Filed Under: Seafood

Cronchy Potato Chip Crusted Fish Cakes

July 22, 2022 by Molly Baz 3 Comments

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Filed Under: Seafood Tagged With: Summer Fresh

Clammy Clam Pie

July 15, 2022 by Molly Baz 3 Comments

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Filed Under: Seafood, Baking Tagged With: Summer Fresh

Molly Marbella: Summer Edish

July 8, 2022 by Molly Baz 7 Comments

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Filed Under: Chicken Licken

Jammy Leek and Shrimp Stir Fry

July 1, 2022 by Molly Baz 1 Comment

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Filed Under: Seafood

Aussie Salad Sandwich

June 24, 2022 by Molly Baz 1 Comment

Aussie Salad Sandwich

Author: Madi Borbely

SERVES: 2

The salad sandwich is truly a cornerstone of Australian culture. Its beauty lies in its simplicity and potential for customization. And that’s exactly what I’ve done here. I’ve switched the bread from the traditional soft WonderWhite to toasted ciabatta, which has a little more flavour and integrity. The salad sandwich has a tendency to really SOG OUT and we are trying our very best to avoid that here. Australians also love to put slices of canned beetroot on the sandwich, something I’ve never been on board with. The juices leak out, staining the bread pink and turning it into a wet sponge. Not to mention it overpowers everything else.

SO the beetroot is omitted and thus ends my beet rant.

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Filed Under: Sandos

Smoky Pepper and Chickpea Pasta Salad

June 17, 2022 by Molly Baz 7 Comments

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Filed Under: Noods

Salmon with Crispy Marinated Artichokes

June 10, 2022 by Molly Baz 5 Comments

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Filed Under: Seafood

Grilled Buffalo Wings with Scallion Cilantro Salsa

June 3, 2022 by Molly Baz 7 Comments

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Filed Under: Chicken Licken

Braised Beans and Chickpeas Fra Diavolo

May 27, 2022 by Molly Baz 3 Comments

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Filed Under: Grains & Legumes, So. Many. Veggies

Breakfast Tostada with Charred Brocc & Scallion Labneh

May 20, 2022 by Molly Baz 3 Comments

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Filed Under: Eggs, So. Many. Veggies

Nico’s Spring AF Pancit

May 13, 2022 by Molly Baz 1 Comment

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Filed Under: Noods Tagged With: Summer Fresh

Lemon Poppyseed Gnudi with Brown Butter and Basil

May 6, 2022 by Molly Baz 5 Comments

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Filed Under: Noods

Creamy Nuoc Cham Potato Salad

April 29, 2022 by Molly Baz 2 Comments

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Filed Under: So. Many. Veggies

Cheesy Fennel and Beans Baked in Cream

April 22, 2022 by Molly Baz 6 Comments

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Filed Under: Grains & Legumes

I’m hosting a LIVE cooking class on 4/27!

April 21, 2022 by Molly Baz Leave a Comment

I’m hosting a LIVE cooking class on 4/27!

I’m hosting a live cooking class to celebrate Cook This Book turning 1 and you know The Club has first access!! Purchase your tickets HERE and make sure to use The Club’s unique discount code CTBTURNS1 at checkout for $5 off the class! All event details below, hope to see you all there!!!    …

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Filed Under: Updates

Harissa Grilled Chicken Flatbreads with Pistachio-Lime Yogurt

April 15, 2022 by Molly Baz 13 Comments

Harissa Grilled Chicken Flatbreads with Pistachio-Lime Yogurt

SERVES: 4

The deeply flavorful, spiced, and spicy nature of harissa paste (a Moroccan hot pepper paste) makes it the perfect for marinating chicken thighs, taking all the hard work out of building a great marinade. You should know that all harissas are slightly different-some spicier than others, some thicker and pastier than others. I prefer a very spicy, very thick one like NY Shuk’s Signature Harissa, as it really doubles down on flavor, but whatever you can get your hands on will be juuuuuust fine.

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Filed Under: Chicken Licken

Spring Ribollita with Poached Eggs and Parm

April 8, 2022 by Molly Baz 4 Comments

Spring Ribollita with Poached Eggs and Parm

SERVES: 4

In this recipe, Ribollita, a classic Tuscan bean, vegetable, and bread-thickened stew gets revamped and redressed in a more seasonally appropriate manner. I’ve ditched the tomatoes and carrots in favor of spring vegetables like fennel and celery, and the white beans have been replaced by snap peas. Big, crusty, garlic-rubbed croutons get dropped in at the last minute and, in a slight departure from the classic, I’ve also added eggs which cook right in the soup, adding richness as their yolks intermingle with all the rest. At the end of the day, it’s really pretty far from the original but, spiritually speaking, I think the essence of the ribollita remains. For a vegetarian version, simply leave out the bacon!

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Filed Under: Eggs, So. Many. Veggies

Sheet Pan Japchae with Roasted Wild Mushrooms

April 1, 2022 by Molly Baz 4 Comments

Sheet Pan Japchae with Roasted Wild Mushrooms


Adapted from “Korean American: Food That Tastes Like Home,” by Eric Kim (Clarkson Potter, 2022)

SERVES: 4

In my family, when we’re having japchae, we always seem to pick out and eat the mushrooms first, so I figured: Why not just develop a version with only mushrooms? I found that roasting a bunch of different varieties at once on a sheet pan to get them nice and crispy means you can simultaneously boil some noodles and prepare the dressing on the side. I love this kind of recipe: one very flavorful thing going in the oven (in this case, the medley of roasted mushrooms), a base carbohydrate (hey, sweet potato noodles) boiling on the stove, and a simple sauce a-stirring away (looking at you, soy sauce, garlic, and brown sugar). All three components get tossed together at the end, and you’re done.

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Filed Under: Noods, So. Many. Veggies

Coconut Carrot Tea Cake

March 25, 2022 by Molly Baz 7 Comments

Coconut Carrot Tea Cake

Makes one 9″ x 5″ cake

This is an oil based cake, meaning it will actually improve in moistness over the first few days after baking. If on day 3 or 4 you decide you want to switch things up and unlock an entirely new vibe, by all means please fry a slice in butter, in a non-stick skillet until golden brown and crisp. You will freak, I promise.

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Filed Under: Dessert, Baking Tagged With: desserts

Minty Shrimp and Scallion Scampi

March 18, 2022 by Molly Baz 3 Comments

Minty Shrimp and Scallion Scampi

SERVES: 2

The aioli here is not totallllllly mandatory, but I think it makes the dish extra indulgent and special. If you’re feeling lazy, you could use store bought mayonnaise instead, stirring the garlic and lemon juice and salt straight into it.

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Filed Under: Seafood

Crispy Coco-Tofu Nuggs

March 11, 2022 by Molly Baz 7 Comments

Crispy Coco-Tofu Nuggs

SERVES: 2-4

These tofu nuggs could easily transform into chicken nuggs by swapping out the tofu for large pieces of boneless skinless chicken thighs. Or you could throw some peeled and deveined shrimp in the mix for more of a Coconut Shrimp vibe. Whatever you do, don’t snooze on the coconut peanut dipping sauce. You’re gonna wanna get alllll up in that I promise.

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Filed Under: Grains & Legumes

Crispy Mushroom Tacos with Salsa Macha and Garlic Crema

March 4, 2022 by Molly Baz 4 Comments

Crispy Mushroom Tacos with Salsa Macha and Garlic Crema

By Holly Haines

SERVES: 4

The salsa macha really makes this taco, and I vividly remember the first time I ever had it at Lola55 in San Diego. I’d never had anything like it, it was spicy, oily, crunchy, and I wanted it on everything. Salsa macha is now something I always have on hand. Leftovers keep well refrigerated, and it’s fun to switch up the chiles (guajillo, ancho, California, morita, New Mexico) and the nuts (pistachios, pepitas, almonds) and find interesting combinations. I never make it the same way twice, but usually add in 2-3 chile de arbol – they’re tiny and spicy and provide just the right amount of kick. Do wear gloves when dealing with the chiles, and I say that as someone who has deseeded them and then taken out her contact lenses.

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Filed Under: So. Many. Veggies

5-Spice Short Ribs with Chilies and Wilted Basil 

February 25, 2022 by Molly Baz 20 Comments

5-Spice Short Ribs with Chilies and Wilted Basil 

SERVES: 6-8

You can use either boneless or bone-in short ribs for this recipe, though the bone-in ones may take an extra 30 minutes or so in the oven to become truly tender. If using boneless short ribs, reduce the total quantity to 3 pounds. The glory of a braise is it’s even better on days 2 and 3 so by all means make this in advance, and return it to a 350 degree oven to gently reheat.

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Filed Under: Beef

Crispy Salmon with Bedazzle Rice

February 18, 2022 by Molly Baz 9 Comments

Crispy Salmon with Bedazzle Rice

SERVES: 4

This recipe is a shout out to one of my most beloved foods: dolmas. Though there aren’t any grape leaves at all, it’s got all the lemony, herby flavor you know and love. You’ll use lemons two ways here, maximizing their potential both sliced into rounds, and caramelized and juiced into the whole thang at the end.

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Filed Under: Seafood, Grains & Legumes

Curried Lentil and Sweet Potato Pot Pie

February 11, 2022 by Molly Baz 13 Comments

Curried Lentil and Sweet Potato Pot Pie

SERVES: 6-8

This pot pie leans into canned lentils and frozen spinach for ease. You’ll top the whole thing with a sheet of puff pastry and throw it in the oven to bake. Puff tends to come in packages of either 14 or 17 ounces and can contain one or two sheets. You’ll need just one sheet for the pot pie, and will roll it out lightly to a size that is just a tad larger than your baking dish. To thaw the spinach, either let it thaw naturally in the fridge, or place it in a large sieve and run warm water over it until thawed (it will thaw very quickly), and then wring out as much water as possible.

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Filed Under: Grains & Legumes, So. Many. Veggies, Baking

Any-Citrus Labneh Swirl Cake

February 4, 2022 by Molly Baz 17 Comments

Any-Citrus Labneh Swirl Cake

By Bill Clark

SERVES: 8-12

This simple weeknight cake can use up any citrus you have in your kitchen. I’ve used Cara Cara, grapefruit, lime, lemon, and loved them all. If you’re using a smaller fruit like limes and lemons, I call for the zest of two. For larger ones, like navel oranges or medium grapefruit, the zest of one is enough. I also call for “zesting” with a Y-peeler and grinding the peels with the sugar in a food processor. If you don’t have a food processor or hauling it out is just not the vibe, microplaning the citrus and rubbing the zest into the sugar with your fingertips works fine.

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Filed Under: Dessert, Baking Tagged With: desserts

Oregano Chicken Skewers with Cucumber, Pickle & Feta Salad

January 28, 2022 by Molly Baz 19 Comments

Oregano Chicken Skewers with Cucumber, Pickle & Feta Salad

SERVES: 4

Life hack: if you can’t find skewers, or forgot you needed them for this recipe, you can use chopsticks instead! They aren’t as pointy as skewers so you may need to use a little force in threading the meat on them, but I’ll be honest with you, at no point during the development of this recipe did I bother to invest in true skewers. I’ve got plenty of leftover takeout chopsticks on hand and speaking from experience, they worked juuuuuust fine.

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Filed Under: Chicken Licken

Pastrami Egg and Cheese Burrito with Dill Pickle Salsa

January 21, 2022 by Molly Baz 10 Comments

Pastrami Egg and Cheese Burrito with Dill Pickle Salsa

SERVES: 2

Get the largest tortillas you can find for these bad boys. They’re stuffed to the brim with deliciousness and a small tortilla will make it difficult to roll it up in a tidy manner. If you absolutely cannot find large tortillas you could improvise here and turn these into breakfast tacos, too. Whatever you do, do not skimp on the crisping step at the end – it is an essential part of enjoying this dish.

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Filed Under: Pork, Eggs

Tropical Wedge with Coconut Ranch

January 14, 2022 by Molly Baz 9 Comments

Tropical Wedge with Coconut Ranch

SERVES: 2-4

Be sure to source full fat coconut cream for this dressing, which is the thick, creamy, solid stuff you sometimes find at the top of a can of coconut milk. It is much richer than straight coconut milk and will yield a much more robust tasting dressing.

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Filed Under: Salading

Crispy Chicken and Kielbasa Cassoulet with Buttery Rye Breadcrumbs

January 7, 2022 by Molly Baz 15 Comments

Crispy Chicken and Kielbasa Cassoulet with Buttery Rye Breadcrumbs

SERVES: 4-6

If you have the time to do so, season your chicken thighs up to 24 hours in advance. Advance seasoning will allow their chicken-y flavor to better permeate the cassoulet. This recipe calls for kielbasa (a smoked polish sausage) because, well, I freakin’ love kielbasa, but any smoked sausage or even an Italian sausage will also work!

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Filed Under: Chicken Licken, Pork, Grains & Legumes

Shingled Potato Puff Tarte with Smoked Fish Etc.

December 30, 2021 by Molly Baz 5 Comments

Shingled Potato Puff Tarte with Smoked Fish Etc.

SERVES: 8-10

People will tell you that you must thaw puff pastry in the fridge overnight. I will tell you that is not entirely necessary. To speed things up, remove the puff pastry from the freezer and from its box, keep it wrapped in plastic, and set it out on the countertop for 10 minutes. Place in the fridge and let thaw for another hour or so until no longer frozen.

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Filed Under: Seafood, So. Many. Veggies, Baking

Crispy Cottage Cheese Pancakes

December 23, 2021 by Molly Baz 16 Comments

Crispy Cottage Cheese Pancakes

SERVES: 4

These pancakes get their crisp edges through being fried in a mixture of butter and vegetable oil, which brings down the smoke point of the fat, allowing the flavor of butter to shine without burning. Be sure to wipe out the skillet in between batches to avoid burnt bits! A few are okay, but the residue can get a little toasty by the third round.

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Filed Under: Baking

Roasted Squash with Crispy Bread and Almond Aioli

December 17, 2021 by Molly Baz 8 Comments

Roasted Squash with Crispy Bread and Almond Aioli

SERVES: 4

If I had to choose one squash and only one squash to eat for the rest of my life it’d be Delicata ferrrr sure. To me it is the sweetest, most full flavored and meaty of the winter squashes save for Kabocha which unfortunately more often turns chalky as it roasts. You can honestly use any squash you’d like here, or even halved sweet potatoes, so do you! Just my two cents….

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Filed Under: So. Many. Veggies

White Bean Bolognese

December 10, 2021 by Molly Baz 10 Comments

White Bean Bolognese

SERVES: 6

This is the pasta dish you will make when you are craving bolognese, but either a) don’t eat meat or b) do not have the patience to wait three hours while your ragu simmers. This ragu spends only 40 minutes simmering on the stovetop with tremendous results. The inclusion of pancetta in this recipe is never a bad idea, but you can absoloooootely omit it for a fully vegetarian pasta dish.

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Filed Under: Noods, Grains & Legumes

Maple Miso Sesame Granola

December 3, 2021 by Molly Baz 20 Comments

Maple Miso Sesame Granola

MAKES: 7 Cups

This granola toes the line between sweet and savory which means you can use it both ways in your home kitchen! I love it with milk or yogurt, but it’s also a great seedy sprinkly topper for roasted vegetables, or salads. The nuts are variable here so use whatever you have on hand, and do try to find the dried sour cherries (as opposed to sweetened ones) if possible–their sourness allows all the other sweet and fatty ingredients to really pop. We love acid, baby!!!

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Filed Under: Dessert, Snack Attack, Baking

WELCOME TO THE CLUB 2.0!!!

November 30, 2021 by Molly Baz 45 Comments

WELCOME TO THE CLUB 2.0!!!

To say I am stoked to see you in here would be the understatement of a lifetime. I am SO grateful you have chosen to come over into this brave new world with me. Before you let loose and start snooping, I thought you’d like to know how 2.0 differs from the club you already know and love.

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Filed Under: Updates

Not So Basic B Turkey Sando

November 26, 2021 by Molly Baz 3 Comments

Not So Basic B Turkey Sando

MAKES 2

If you can swing it, roasting your own turkey (or using roasted turkey leftovers) will yield the best results here. That way you can slice the turkey into thicker, more substantial pieces which is always a pleasure. If roasting turkey is not in the cards for you, deli style turkey will also do the trick!

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Filed Under: Chicken Licken, Sandos

Sweet Potato Funnel Cake with Spiced Sugar

November 23, 2021 by Molly Baz Leave a Comment

Sweet Potato Funnel Cake with Spiced Sugar

SERVES: 8

You can make these funnel cakes any shape or size you want, depending on how wide the tip of your piping bag (or ziploc) is cut, and how much batter you squeeze out. Each of them will turn out unique, and that’s what makes them so special, so don’t be afraid to play around with your squiggle technique.

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Filed Under: Baking

Cae Sal

September 16, 2021 by Molly Baz 2 Comments

Cae Sal

SERVES: 4

If you only knew the things I’d do for a Cae Sal. Or perhaps you already do. To call it my brand would be to grossly underrepresent what this salad means to me. It is the Greatest Salad of All Time (GSOAT). I’ve spent a lot of time thinking about, talking about, eating, considering, and developing what I believe is the platonic ideal of a Caesar salad-crisp, cold romaine hearts, a thick peppery, garlicky dressing, lots and lots of Parmesan cheese, homemade croutons, and enough lemon to make it all pop. And while technically you are going to have to make a mayonnaise from scratch in preparing this dressing, it’s actually super-duper easy and not as prone to failure as you might think. Trust.

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Here is a picture of Tuna on the house to tide you over:

Filed Under: Salading

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