Recipe Roundup

39 Molly Baz Recipes for Maximalist Cooking Fun

The cookbook author, video host, and former Epicurious and Bon Appétit recipe developer shows us how to go big, and stay home.
Photo of sliced roasted chicken on a bed of romaine sprinkled with Parmesan next to a jar of mustard.
Photo by Laura Murray, Food Styling by Susie Theodorou

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Molly Baz has a question for you: Are you having fun yet?

According to the recipe developer known for recipes with dialed-up textures, full-on flavor, clever combos (I see you, Blackout Chocolate Banana Bread), and pure irreverence (Ants on a Log Celery Salad, people!), whenever you’re cooking, the answer better be yes. With her latest cookbook, she’s here to help you get there. (Read our review of More Is More.)

Baz’s deep commitment to playfulness in the kitchen—including every “abbrev” in her lexicon, her penchant for bright and bold primary colors, and her almost parodic love of Caesar salad—is nothing new. During her prolific tenure at Epicurious and Bon Appétit, she published roughly 150 recipes that prove more flavor, more personality, and more fun are ours for the taking every time we cook. She showed us how to 10x a simple roast chicken by slathering it with fiery-sweet gochujang. How silky mashed potatoes are vastly improved by a shower of crispety cruncheties (smashed potato chips). How your average crumb cake has the ratio of tender cake to crumbly, buttery topping all wrong. And so much more.

In honor of her latest book, we’ve picked some of the most more-ish recipes Baz has created over the years—including three brand-new ones from the book. So go ahead and grab the salt, throw on a cross-back apron, and get in the kitchen with these recipes. We promise: it’ll be fun.

See all of Molly Baz’s recipes for Epicurious and Bon Appétit right this way…

  • Photo by PEDEN + MUNK
    3/39

    The Only Meatloaf That Matters

    This meatloaf skips the classic ketchup and onion and instead gets its flavor from Italian sausage, grated garlic, Parmesan, and mozzarella.

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  • Photo by Laura Murray, Food Styling by Susie Theodorou
    4/39

    Caesar Salad Roast Chicken

    This isn’t your average Caesar salad. Here, the chicken gets smothered in Caesar dressing then roasts until the garlic, anchovies, and mustard become deeply caramelized and flavorful.

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  • Photo by Peden + Munk, Food Styling by Christopher St. Onge
    5/39

    Ants on a Log Celery Salad

    A sophisticated take on the beloved children's snack of celery with peanut butter and raisins, this salad is a study in textures with chewy dates, crisp apple, and fresh herbs.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Pearl Jones
    6/39

    Cacio e Pepe Pie

    In this extra cheesy, extra comforting meal, spaghetti pie meets an Italian classic: cacio e pepe.

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  • Photo by David Malosh, Prop Styling by Cindy DiPrima, Food Styling by Rebecca Jurkevich
    7/39

    Lentil Kielbassoulet

    All of the satisfaction of a hearty, rich, bean-based cassoulet without the painstaking hours of prepping and cooking.

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  • Photo by David Malosh, Prop Styling by Cindy DiPrima, Food Styling by Rebecca Jurkevich
    8/39

    Coconut Cod Chowder With Seasoned Oyster Crackers

    Coconut milk and lots of aromatics bring life into this fish chowder. And just when you thought oyster crackers couldn’t get better, you’ll cook them in butter and smother them in paprika.

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  • Photo by Chelsie Craig
    9/39

    Red Pesto Rigatoni

    This pesto brings together the flavors of spicy arrabbiata with the savory punch of garlicky bagna cauda. Nuts, cheese, and olive oil bring the richness, while anchovies and chiles add depth and heat.

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  • Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    10/39

    Ice Water Salad

    Set yourself up for a stunning salad by using a mix of multicolored root vegetables, or keep it monochromatic if there’s a single standout at the market.

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  • Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    11/39

    Shingled Sweet Potatoes With Harissa

    Harissa lends both a spiciness and an earthiness to this savory alternative to the usual sweet potato casserole.

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  • Photo by Chelsie Craig, Prop Styling by Emily Eisen, Food Styling by Molly Baz
    12/39

    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.

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  • Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    13/39

    Cauliflower Carbonara

    Cut into small pieces, roasted cauliflower mingles with pasta, bacon, and Parmesan in this hearty, comforting twist on classic carbonara.

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  • Photo by Chelsie Craig, Food Styling by Molly Baz
    14/39

    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.

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  • Photo by Chelsie Craig, Prop Styling by Emily Eisen, Food Styling by Molly Baz
    15/39

    Marinated Summer Squash With Hazelnuts and Ricotta

    The simple trick to this easy dinner? Salt the squash pieces and let them drain in a colander before cooking. This releases excess liquid and concentrates the flavor.

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  • Photo by Alex Lau, Food Styling by Rebecca Jurkevich
    16/39

    Mashed Potatoes With Crispety Cruncheties

    On the continuum from slightly textured to exquisitely satiny spuds, use a potato masher (rustic, but fine!), ricer (nicer!), or food mill fitted with the finest disk (woooow!).

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  • Photo by Chelsie Craig, Food Styling by Pearl Jones
    17/39

    Chicken Thighs With Tomatoes and Feta

    This one-skillet chicken gives you the best of both worlds: crispy skin atop tender dark meat that gently cooks in the bubbly sauce underneath.

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  • Photo by Laura Murray, Food Styling by Susan Spungen
    18/39

    Sour Cream and Onion Biscuits

    Sour cream isn’t just a gimmick. Used in place of the more typical cream or buttermilk, it adds a rich, tangy flavor, and its acidity helps make the biscuits incredibly tender.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Kate Schmidt
    19/39

    Grilled Clambake With Miso-Lime Butter

    In this festive feast, all the best components of a classic clambake—potatoes, shrimp, corn on the cob—get an extra layer of flavor via gingery miso butter.

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  • Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
    20/39

    Crispy Fish Sandwich

    This recipe has all the makings for your new favorite classic fish sandwich.

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  • Photo by Emma Fishman, Food styling by Pearl Jones
    23/39

    Double-Crumb Crumb Cake

    Equal parts crunchy-sweet crumb and moist-pillowy cake—plus lots of ginger to balance all that buttery goodness.

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  • Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    24/39

    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.

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  • Photo by Chelsie Craig, styling by Claire Saffitz
    25/39

    Blackout Chocolate Banana Bread

    This recipe as a cross between your very favorite banana bread and a chocolaty blackout cake.

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  • Photo by Chelsie Craig, Food Styling by Yekaterina Boytsova
    26/39

    Slow-Roast Gochujang Chicken

    This isn’t the crisp-skinned, high-heat-roast chicken you’re probably familiar with. Instead, it’s a melt-in-your-mouth tender, schmaltzy, slow-roast version.

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  • Photo by Chelsie Craig, Food Styling by Molly Baz, Prop Styling by Emily Eisen
    27/39

    Extra-Corny Cornbread Muffins

    Featuring cornmeal AND fresh corn kernels.

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  • Photo by Chelsie Craig, Food Styling by Yekaterina Boytsova
    28/39

    Added-Value Grilled Cheese

    Starting your grilled cheese (slathered in mayo, obviously) in a cold nonstick skillet, then slowly and gently heating it up is the trick to achieving evenly golden brown, supremely crisp exteriors, with molten cheesy interiors.

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  • Photo by Alex Lau, food styling by Yekaterina Boytsova, prop styling by Emily Eisen
    29/39

    Chaider

    This chaider recipe is our warm, spiced-up, wintery alternative to bulletproof coffee. It’s a sweet mash-up of masala chai flavors and mulled cider, with an unexpected buttery finish to smooth it all out.

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  • Photo by Chelsie Craig, Food Styling by Kate Buckens
    30/39

    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.

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  • Photo by Chelsie Craig, Food Styling by Kate Buckens
    31/39

    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.

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  • 32/39

    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.

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  • Photo by Emma Fishman, Food Styling by Yekaterina Boystova, prop styling by Allie Wist
    33/39

    Winter White Salad

    Lean into the monotony of the season with a monochrome mix of cold-weather fruits and vegetables topped with a creamy, tangy dressing

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  • Photo by Emma Fishman, food styling by Pearl Jones, prop styling by Allie Wist
    34/39

    Escarole Caesar With Sardines and Hazelnuts

    Sardines are in their full glory in this umami-packed twist on Caesar.

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  • Photo by Chelsie Craig, Food Styling by Kate Buckens
    35/39

    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.

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  • Photo by Chelsie Craig, Food Styling by Kate Buckens
    36/39

    Stovetop Spinach-Artichoke Dip

    Serving this creamy, delicious dip in a bread bowl is not mandatory, but we highly recommended going for it.

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  • Photo by Chelsie Craig, Food Styling by Yekaterina Boytsova
    37/39

    Crispy Green Rice Pilaf

    It’s worth planning ahead for this vibrant, springy pilaf recipe that’s made all the better by day-old rice.

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  • Photo by Laura Murray, Food Styling by Susan Spungen 
    38/39

    Earl Grey Yogurt Cake

    A tea cake that's true to its name, this loaf harnesses the power of citrusy Earl Grey tea for its distinct flavor. Lemon poppyseed can't hold a candle. 

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