Molly Baz
Senior Associate Food Editor, Emeritus
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. For more Molly, check out her cookbook Cook This Book or her YouTube series Hit the Kitch. mollybaz.com
Restaurants
This Is the Rotisserie Chicken of My Dreams and I’ll Eat it Five-Times-a-Week If I Want To
At Kismet Rotisserie in Los Angeles, chefs Sara Kramer and Sarah Hymanson put a Mediterranean spin on their burnished bird.
Recipes
Blistered Cheesy Peppers
It’s almost silly how easy this dish of impossibly delicious, ooey-gooey cheesy chiles is to execute.
Recipes
Anything-Goes Green Goddess Salad
This pick-your-own-protein salad is all about the green goddess dressing, an herby, punchy, creamy green sauce that originated in San Francisco in the 1920s. It's just as delicious as it is versatile: You can use any combo of tender herbs (cilantro, mint, basil, parsley, dill, tarragon, chives), cultured dairy (yogurt, sour cream, buttermilk, labneh, crème fraîche), and acid (lemon juice, lime juice, unseasoned rice vinegar, apple cider vinegar).
Cooking
I'm So Passionate About Great Chicken Salad, I Made a Checklist
I'm righting the wrongs done to chicken salad.
Cooking
How Molly Baz Developed BA’s Best Chicken Parm—and Lived to Tell the Tale
It was tense, it was trying, it was really really worth it.
Cooking
My Favorite (Only?) Way to Escape Right Now Is Making This Seafood Chowder
I may not be traveling to Martha’s Vineyard any time soon, but at least I’ve got this recipe from my favorite fish shack to transport me there.
Recipes
Spicy Chicken Stir-Fry With Celery and Peanuts
This one-skillet recipe is fast and furious—ideal for those nights when you have 10 minutes to stand at the stove, tops. The cooking technique is in the tradition of Chinese stir-fry, in which proteins and vegetables are chopped small so that they cook quickly over high heat, then bound together with a cornstarch-thickened sauce.
Recipes
Mojo Sauce
This zippy chile-and-garlic-packed Cuban sauce is often used to marinate slow-roasted pork, but we’d be happy putting it on just about everything. If you’re spice sensitive, split the chiles in half lengthwise and remove the seeds; they hold much of the heat.
Cooking
Cae Sal is the King of the Salad Kingdom, Long May He Reign
Here's how to make the best one of all.
Recipes
Mojo Meatballs
The fun and flavor of Cuban-style slow-cooked pork in zippy mojo sauce transformed into quick, weeknight-able meatballs.
Recipes
Escarole Caesar With Sardines and Hazelnuts
Sardines are in their full glory in this umami-packed twist on Caesar.
Recipes
5 Rules For Making the Best Pasta, From a True Pasta Master
Wise words from chef Evan Funke, plus five of his must-make recipes to boot.
Cooking
How to Make Flaky Bakery-Style Biscuits at Home
They've got more layers than that poem you had to analyze in high school.
Recipes
Sour Cream and Onion Biscuits
If you've ever had trouble making biscuits in the past, consider this recipe your saving grace. While many other methods count on pockets of butter and an angel’s touch for pull-apart flakiness, we weren't willing to leave it to chance. Our simple folding technique manually multiplies the number of layers for guaranteed, no-risk success.
Recipes
Roasty Toasty Pecan-Caramel Shortbread Cookies
Store-bought dulce de leche and pulverized pecans give this tender, buttery shortbread a nuttiness and depth of flavor you can’t quite put your finger on. We love the contrasting look of white nonpareil, but feel free to roll the dough in whatever sprinkles you please.
Recipes
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.
Recipes
Lentil Kielbassoulet
All the satisfaction of a hearty, rich, bean-based cassoulet with none of the painstaking hours of cooking.
Recipes
One-Pot Gingery Chicken and Rice With Peanut Sauce
We took loose inspiration from Hainanese chicken rice to create this weeknight-friendly dish.
Recipes
Coconut Cod Chowder With Seasoned Oyster Crackers
Coconut milk and lots of zippy aromatics bring life to this creamy cod chowder.
Recipes
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