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.
Adult Mac and Cheese
Our creamy stovetop mac and cheese is about as easy as opening a box—and a whooooole lot more delicious.
Chocolate-Cashew Chia Pudding
This chia pudding is delicious on its own—and even better when layered with maple yogurt as a parfait.
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.
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.
Chicory, Bacon, and Poached Egg Salad
Crisping mushrooms in bacon fat infused with rosemary gives this salad satisfying texture and rich, comforting flavor, enhanced by a runny poached egg.
Egg and Merguez Wraps
It’s a wrap griddled in sausage fat until the outside is crispy and warm. Need we say more?
Steak and Eggs with Saucy Beans
The diner classic gets a boost from a pot of zesty, creamy beans and sweet charred limes
Spiced Chickpeas and Greens Frittata
When in doubt, frittata. This version turns greens-and-beans into a complete one-skillet supper.
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. Crème fraîche is the secret ingredient for a custardy scramble, and high-quality smoked fish and good bread are worth the splurge—they make all the difference here.
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.
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.
Parsnip Confit With Pickled Currants
It’s hard to know if a parsnip will have a woody core, but generally speaking, small ones are tender throughout. Worst case scenario? Trim the tough centers before cooking.
Cornbread Stuffing With Sausage and Collard Greens
Cubing and lightly toasting the cornbread preps it for maximum flavor absorption without compromising its sturdiness.
Shingled Sweet Potatoes With Harissa
Harissa lends both a spiciness and an earthiness to this savory alternative to the usual sweet potato casserole.
Stir-Fried Brussels Sprouts
The most labor-intensive part of this recipe involves coring and separating the leaves of each brussels sprout—a perfect activity for those lazybones watching the game. Delegate!
Glazed Shallots with Chile and Thyme
Choose shallots that are all about the same size so that they soften evenly as they cook. And if spicy is not your thing, skip the Fresno chiles.
Fall Spritz
Set out both bottles with glasses and a bucket of ice and let guests do the rest. Just remember the ratio: one part amaro to four parts hard cider.
Buttermilk Cornbread
This simple cornbread was designed for making stuffing—it’s easy to cut, not too sweet, and holds together.
Hot Penicillin
Move over Hot Toddy, there’s a new, even cozier cold weather cocktail in town.
Mozzarella Arancini (Stuffed Rice Balls)
This is a labor of love that will make other people love you, which is reason enough to give this recipe a try.