Molly Baz
Contributor
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.
Dinner Salad With Radicchio and Roasted Sweet Potatoes
Hard-boiled eggs, roasted sweet potatoes, and a creamy cashew dressing make this salad recipe a full meal, not a sidekick.
Garlicky Panko Toasties
Because they’re little, light, and fluffy, these crumbs are the perfect topper for delicate salads.
Garlic–Brown Butter Croutons
For croutons that look ordinary but have big flavor, we borrowed a tip from Kindred in North Carolina, where they steep hunks of bread in herb-infused butter before toasting. Here, we toss the bread in garlic brown butter before baking in the oven.
Sesame Salt
Gomasio is the nutty, toasty Japanese wonder condiment we’re sprinkling on everything: salads, of course, but also roasted vegetables, seared fish, and even buttered toast.
Spicy Cashew Dressing
Inspired by the nut-based Caesar dressings at NYC’s Lalito and Scarr’s Pizza, our version starts with roasted cashews.
Sour Cream Dressing
A dressing this creamy demands cold, watery leaves (such as romaine or iceberg) that can stand up to its weight and offer refreshment.
No-Nonsense Matzo Balls
The perfect matzo ball doesn’t require seltzer, baking powder, egg whites, or even a light touch, and this recipe proves it.
Matzo Ball Soup
This recipe serves eight people generously (with two balls each) but could easily stretch to serve 16 smaller appetizer-sized portions.
Piri-Piri Meatballs
Fresh piri-piri chiles can be difficult to find, so for our take on a vibrant piri-piri sauce, we subbed in a fresh Fresno chile.
Kielbasa and Lentil Soup with Lots of Basil
Exactly the kind of hearty-but-not-too-hearty soup you want on a rainy spring day.
Mushroom Carbonara
Mushrooms take the place of the traditional cured pork in this super-satisfying vegetarian carbonara recipe.
Pickled Hot Chiles
The vinegary brine softens and sweetens the chiles, and in return, the chiles infuse the vinegar, creating a balanced, spicy, and acidic component in your next vinaigrette.
Honey-Glazed Brussels Sprouts
By preheating the baking sheet, you’ll ensure that every sprout in this goes-with-anything side has that irresistible crispy edge.
Sticky Toffee Date Cake
Why shouldn’t sticky toffee pudding be baked in a classic Bundt shape and bathed in a salted toffee sauce? Yep, we couldn’t think of a reason either.
Everything Bagel Quiche
There isn’t anything more perfect than a fully loaded everything bagel for breakfast—and now you can eat it in quiche form.
Stovetop Spinach-Artichoke Dip
Serving this creamy, delicious dip in a bread bowl is not mandatory, but we highly recommended going for it.
Basque Burnt Cheesecake
This is the light, fluffy, cloudlike cheesecake that wants to get burnt, cracked, and cooked at high heat. Which also means this is the cheesecake that’s impossible to mess up.
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.