"Girl Meets Farm" star Molly Yeh is a smoothie expert, as detailed in her new cookbook. She shared the surprising way she sweetens up her smoothie recipes.
I am officially 9 months pregnant and officially in major freakout nesting mode!!!!! I am of the textbook vibe: please-move-the-crib-there-no-please-move-it-there-or-maybe-this-wall-needs-to-be-painted-a-dark-mustard-color-ohmyguhhhhhh-we-don’t-have-enough-toys!!! *Sits in the gym parking lot and
This is a combination of Bernie and Ira’s favorite foods: mac and cheese and burgers. It’s beefy, cheesy, comforting, full of protein and made in one pot, so it’s a great alternative to the boxed version, which happened to be Molly’s favorite thing to bring as leftovers for lunch in middle school.
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These cinnamon and sweet potato cakes give a cozy autumnal feel that’s perfect to ring in the fall season…or any season really. Molly says the sweet potato addition here makes these particularly moist, which is extra important for cakes in mini form, which have a tendency to dry out faster than you want them to. Have fun decorating these little cuties.
From Yogurt, her little cookbook packed with big flavors.
here is the recipe for this sea salty chocolate rugelach, inspired by my mom’s. i love rugelach because the dough isn’t too sweet, and it’s just like a pie dough that’s been enriched with cream cheese. to help get those pie dough-like flakes, you want the ingredients to stay cold and you don’t want to over-mix the dough (some clumps of butter and cream cheese are a good thing). also, the refrigerator is your friend while you’re making these, so clear some space. since the dough is not too sweet, you can control the sweetness based on the kind of chocolate you use. i love using milk chocolate, but for a less sweet option, go with semisweet or darker.
This recipe is Molly’s version of a steak bagnat, which is essentially a niçoise salad in sandwich form. She likes to make variations on niçoise salads at home where they typically have salmon as their protein, but since Nick and the girls really like steak, these are loaded with layers of thick juicy New York strip!
Holy guacamole snowstorm almond paste, where did January and the better part of February go?? It seems like just yesterday that I was rolling around with Bernie under the Chrismukkah bush and staring down my kransekake asking what am I going to do with you? (Oh wait, that definitely was yesterday
These are inspired by spumoni, the classic Italian dessert that typically consists of layers of pistachio, cherry, and chocolate or vanilla gelato. My favorite spumoni comes from Dave's Pizza in Bemidji, Minnesota, where we went on our first little trip with Bernie!
Poutine is Canada’s national dish and Molly loves it—she thinks it’s the best drunk food there is! Traditionally, it has fries topped with cheese curds and gravy, but Molly’s Midwest flair involves swapping the fries for tater tots and adding short ribs to the gravy. Yum! Hangover be gone.
today i’ve got a new and improved version of my old fave, one that i’ll make as soon as bernie starts school, and one that i make these days just to have around for noshing. it uses a kitchen hack that i love which is that you can make pretzels from pretty much any fluffy bread dough, store-bought or homemade. in a world where i am an octopus and can hold bernie with one set of arms while kneading dough with the other set of arms, i would use challah with this. challah pretzels forever. but these days i’ve been using store-bought bread dough which works like a charm. in a nod to jerusalem bagels, these are oval shaped and covered in enough sesame seeds to make any basic dough a little bit more interesting. you can make a big batch of pretzels and keep them in the freezer and reheat them so that they’re hot and ready at a moments notice. and they get dipped in a creamy, rich, and surprisingly easy to make cheese sauce that’s topped with earthy za’atar and includes protein thanks to the real milk and cheese within.
Yeh drew on years of experience to make her farmhouse kitchen function effortlessly.
Nanaimo Bars are a Canadian three-layer, no-bake dessert bar with a coconut crumb crust, custard filling and chocolate ganache topping. Molly is upping her ode to Canada and flavoring with sweet maple syrup as well. She thinks they’re sweet, custardy, chewy…and she can’t get enough!
A foolproof challah recipe worth making this afternoon.
These recipes Molly Yeh has shared with Food & Wine include options for fast weeknight dinners, hearty breakfasts and lunches, and desserts we can't get enough of.
