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.
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.
Cacio e Pepe Pie
In this extra cheesy, extra comforting meal, spaghetti pie meets an Italian classic: cacio e pepe.
Pumpkin Bread With Salted Maple Butter
Pumpkin Spice Bread gets all grown up thanks to the addition of fresh ginger in this super-moist no-fuss bread with a crunchy pumpkin seed topping.
Apple-Cheddar Pie
A slice of apple pie with a slab of sharp cheddar on it is one of life’s great gastronomical treasures.
Pan-Seared Scallops with Chorizo and Corn
Searing scallops in the amber-hued fat rendered from cooking chorizo results in a gorgeously caramelized crust and gives the shellfish a wonderfully smoky flavor.
Cottage Cheese
Homemade cottage cheese just tastes better than store-bought. Use the best dairy you can find for the creamiest flavor.
Crispy Fish Sandwich
This recipe has all the makings for your new favorite classic fish sandwich.
Grilled Chicken Sandwich with Fennel Slaw and Caesar Mayo
Deeply charred mustardy chicken thighs are paired with a crunchy and refreshing fennel-basil slaw for the ultimate summer-night chicken sandwich.
Curried Tofu Wraps
Store-bought curry pastes come in varying degrees of spiciness, even if their labels all say the same thing. If the cooked tofu isn’t as hot as you’d hoped, amp it up by tucking a slice or two of Fresno chile into your wrap.
Plum-Cardamom Crumble with Pistachios
Cardamom, pistachios, and lemon add a vibrant twist to this seasonal, jewel-toned dessert.
Spicy Steak Salad Wraps
These adobo-marinated steak wraps have a delightful garnish: Corn nuts. Their primary role here is to add salt, crunch, and sweet toasty flavors to each bite. Corn chips, Fritos, or even kettle-style potato chips would be excellent understudies.
BLT Wraps with Horseradish Mayonnaise
The classic components of a BLT get enhanced with a spicy, zesty horseradish mayo—the ideal foil for ripe summer tomatoes and salty bacon.
Yellow Tomato Bloody Mary
Yellow tomatoes are sweeter than red, so this mix is big on heat and zing.
Sambal Shrimp Lettuce Wraps
The shrimp cooks in minutes, so while it’s marinating, set out a platter of lettuce cups, mint sprigs, chopped peanuts, sliced cucumbers, and the reserved sauce.
Mussels With Chorizo and Tomatoes on Toast
Topping fried bread with brothy mussels, beans, and tomatoes turns it into a hearty knife-and-fork dinner.
Salted Watermelon Juice
It’s two ingredients and the most refreshing thing you’ll drink this summer.
Tandoori Chicken Wings
The yogurt tenderizes the chicken as it sits, so the further in advance you make it, the better!
Fruit Sandwiches
AKA fruit sandos, the delightfully squishy Japanese dessert we can’t get enough of.
Niçoise Toast
Fried bread is our contribution to the classic Niçoise. Here, oil-packed tuna gets a boost from mayo flavored with garlic, sherry vinegar, and smoked paprika, plus mixed fresh herbs.