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
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?
Cooking
If You Don't Make Stock When You Roast a Chicken, You're Throwing Away Free Money
That roast chicken has so much more to give than one measly dinner.
Cooking
I Never Peel My Ginger—And I'm a Recipe Developer
Yup. I've told you to do it dozens of times. But in my own kitchen, I just can't be bothered.
Recipes
Instant Pot Beef and Sweet Potato Chili
Sweet potatoes almost melt as they cook under pressure in the Instant Pot, lending a silky texture and sweet flavor to this harissa-spiced chili.
Recipes
Cacio e Pepe Pie
In this extra cheesy, extra comforting meal, spaghetti pie meets an Italian classic: cacio e pepe.
Recipes
Stir-Fried Brussels Sprouts
With this brussels sprouts recipe, get straight to the good stuff: those sweet, bright green, tender-crisp leaves.
Recipes
Fall Spritz
No more punch bowls, big-batching, or complicated mixology. You've got better things to do, so let your guests serve themselves.
Recipes
Cornbread Stuffing With Sausage and Collard Greens
Your whole kitchen is about to smell like a buttered corn muffin. You can thank us later.
Recipes
Shingled Sweet Potatoes With Harissa
The classic savory-sweet side gets a makeover with the addition of harissa for an extra hint of spicy-earthiness. We promise you won’t miss the marshmallows.
Recipes
Glazed Shallots With Chile and Thyme
These sweet and saucy shallots are your best answer to an effortless, plan-way-ahead side.