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
Recipes
Crispy Pork Cutlets with Fennel Salad
Pounding the meat both tenderizes it and allows for a very quick cook time: a win-win for weeknight dinner.
Recipes
Marinated Zucchini With Hazelnuts and Ricotta
Zucchini is anything but boring when bathed in a kicky vinaigrette.
Recipes
Niçoise Toast
Fried bread, with buttery oil-packed tuna on top. This is what you call dinner toast.
Recipes
Hanger Steak with Charred Scallion Sauce
First you get excited because: hanger steak. And then you taste that scallion sauce...
Recipes
Cauliflower Carbonara
Cut into small pieces, roasted cauliflower mingles with pasta, bacon, and Parmesan in this hearty, comforting twist on classic carbonara.
Recipes
Chicken Teriyaki
Served with a bright, refreshing radish salad, these salty, sweet, and shatteringly crisp glazed thighs will satisfy all your classic chicken teriyaki cravings.
Recipes
Three-Bean Soup
This fresh, vegetable-packed soup is perfect for those chilly spring days when you're craving a bowl of something warm.
Recipes
Slow-Roasted Salmon With Harissa
The low temp and abundance of olive oil make this recipe nearly impossible to mess up. You’ll forget there’s any other way to cook fish.
Recipes
Salted Chocolate–Tahini Bliss Balls
These two-biters are just fudgy and chocolaty enough to satisfy a sweet tooth craving. Consider them an indulgent energy bite: Keep 'em in the fridge, then grab one when the craving hits.
Cooking
These Chocolate Tahini Bliss Balls Are Perfect for Breakfast, Snacking, AND Dessert
Like eating raw brownie batter—but without the stomach ache.
Recipes
Quick-Pickled Vegetables
We love quick pickles on sandwiches because they add acidity and crunch—and you don't have to be someone who's "into canning" to make your own.
Recipes
Chaider
This chaider recipe is our warm, spiced-up, wintery alternative to bulletproof coffee. It’s a sweet mash-up of masala chai flavors and mulled cider, with an unexpected buttery finish to smooth it all out.
Cooking
The Simplest Coconut-Chocolate Mousse Just So Happens to Be Vegan
It's free of refined sugar, too.
Shopping
Condiments Come and Go, But NY Shuk Harissa is Forever
BA's entire test kitchen is obsessed with NY Shuk harissa. Here's why.
Recipes
Coconut-Chocolate Mousse
Choose a chocolate that does not exceed 64% cacao for a mousse with the smoothest texture. If you want the mousse to be fully non-dairy, look for a vegan chocolate bar, though the flavor may differ slightly.
Recipes
Eggs Benedict for a Crowd
Poaching eggs in advance. A hollandaise that will stay luscious for hours. A tray of perfectly toasted, buttery muffins. Yep—it’s all here.
Cooking
The Weird Trick to Nailing Roasted Vegetables Every Time
If your roasted vegetables come out pale or overcooked, you're probably putting them in the wrong part of your oven.
Recipes
3-Ingredient Flourless Chocolate Cake
This naturally gluten-free cake is impressive enough for special occasions but secretly easy enough to make in less than an hour.
Recipes
3-Ingredient Ice Cream French Toast
Velvety ice cream provides a shortcut custard for this rich and satisfying version of French toast. Serve with maple syrup for an extra-sweet treat.