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
Recipes
Ice Water Salad
A stunning salad that's as crunchy and refreshing as it gets—plus, you can make it up to six hours in advance.
Recipes
Garlicky Panko Toasties
Little, light, and fluffy, these crumbs are the perfect topper for delicate salads that can't handle big honkin' croutons.
Recipes
Little Wedge Salad with Sour Cream Dressing
We KonMari'd the classic wedge, got rid of all the extraneous ingredients, and ended up with a salad that sparks joy: crunchy iceberg and a rich, tangy dressing.
Recipes
Dinner Salad With Radicchio and Roasted Sweet Potatoes
Eggs and roasted sweet potatoes make this salad a full meal, not a sidekick.
Recipes
Brown Butter Croutons
For croutons that look ordinary but have big flavor, toss the bread in garlic brown butter before baking in the oven.
Recipes
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.
Recipes
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.
Recipes
Scrunched Cabbage Salad With Grapefruit and Chiles
Not just for slaw, cabbage is a snappy base that can handle lots of refreshing acidity—in this case from torn grapefruit and hot-and-sour chiles—without withering.
Recipes
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.
Recipes
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.
Cooking
How to Thicken Soup Quickly, No Cornstarch Required
The savior for thin soup is something you definitely have in your pantry.
Culture
The Silver Palate Cookbook Is Our February Cookbook Club Pick
Nearly 40 years later, and this classic tome is still the first place we look for comfort.
Recipes
Stovetop Spinach-Artichoke Dip
Serving this creamy, delicious dip in a bread bowl is not mandatory, but we highly recommended going for it.
Cooking
Bake Crunchy Croutons Directly into Your Soup, Win at Life
Turn your favorite soup into a savory crème brûlée.
Recipes
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.
Cooking
You're Probably Using Too Much Black Pepper
Everything you cook needs salt. But pepper? Not so much.
Recipes
Adult Mac and Cheese
Our creamy stovetop mac and cheese is about as easy as opening a box—and a whooooole lot more delicious.
Lifestyle
Mushroom Larb Is Truly a Gift From the Weeknight Dinner Gods
This larb was love at first sight.
Recipes
5 Ways to Eat Eggs for Dinner, Because You Should Eat Breakfast Whenever You Want
These weeknight go-to recipes look a lot like brunch.
Recipes
Chocolate-Cashew Chia Pudding
This chia pudding is delicious on its own—and even better when layered with maple yogurt as a parfait.