Molly on the Range: Recipes and Stories from An Unlikely Life on a Farm by Molly Yeh

Search this book for Recipes »
    • Categories: Children & baby food; Breakfast / brunch; Main course; Cooking for 1 or 2; American
    • Ingredients: hot dogs; American cheese; tomato ketchup
    • Categories: Children & baby food; Egg dishes; Breakfast / brunch; Cooking for 1 or 2; Vegetarian
    • Ingredients: bread; eggs
    • Categories: Children & baby food; Egg dishes; Breakfast / brunch; Snacks; Cooking ahead; Middle Eastern; Vegetarian
    • Ingredients: eggs; chives; mozzarella cheese; Tabasco sauce; puff pastry; scallion cream cheese; tomato ketchup; dried garlic; poppy seeds; sesame seeds; dried onions
    • Categories: Breakfast / brunch
    • Ingredients: dried garlic; poppy seeds; sesame seeds; dried onions
    • Categories: Children & baby food; Fried doughs; Breakfast / brunch; Cooking ahead
    • Ingredients: all-purpose flour; buttermilk; breakfast sausages; lollipop sticks; frying oil of your choice
    • Categories: Children & baby food; Egg dishes; Breakfast / brunch; Passover; Jewish; Vegetarian
    • Ingredients: matzo; eggs; shallots; Tabasco sauce
    • Categories: Dips, spreads & salsas; Appetizers / starters; Breakfast / brunch; Cooking ahead; Middle Eastern; Vegan; Vegetarian
    • Ingredients: dried chickpeas; tahini; parsley; store-cupboard ingredients
    • Accompaniments: Tahini sauce; Zhoug; Pita
    • Categories: Sauces, general; Middle Eastern; Vegan; Vegetarian
    • Ingredients: tahini; lemons
    • Accompaniments: Hummus
    • Categories: Sauces, general; Cooking ahead; Middle Eastern; Vegan; Vegetarian
    • Ingredients: jalapeño chiles; garlic; parsley; cilantro; ground cumin; ground coriander; ground cayenne pepper
    • Accompaniments: Hummus; Cauliflower shawarma tacos
    • Categories: Bread & rolls, savory; Breakfast / brunch; Cooking ahead; Middle Eastern; Vegan
    • Ingredients: active dry yeast; bread flour
    • Accompaniments: Hummus; Labneh
    • Categories: Egg dishes; Breakfast / brunch; Main course; Israeli; Gluten-free; Vegetarian
    • Ingredients: yellow onions; ground cumin; harissa paste; smoked paprika; dried red pepper flakes; tomato paste; canned crushed tomatoes; Israeli couscous; eggs; feta cheese; parsley
    • Categories: Dips, spreads & salsas; Breakfast / brunch; Cooking ahead; Vegan
    • Ingredients: blanched almonds; almond extract
    • Categories: Dips, spreads & salsas; Breakfast / brunch; Cooking ahead; Middle Eastern; Vegan
    • Ingredients: milk chocolate; tahini
    • Categories: Dips, spreads & salsas; Breakfast / brunch; Cooking ahead; Vegan
    • Ingredients: roasted unsalted pistachio nuts; white chocolate chips; almond extract
    • Categories: Salads; Breakfast / brunch; Side dish; Summer; Israeli; Vegetarian
    • Ingredients: red onions; tomatoes; cucumbers; lemons
    • Categories: Salads; Breakfast / brunch; Side dish; Cooking for 1 or 2; Summer; Israeli; Vegetarian
    • Ingredients: Greek yogurt; tahini; za'atar; sumac; bread; red onions; tomatoes; cucumbers; lemons
    • Categories: Egg dishes; Pizza & calzones; Breakfast / brunch; Georgian; Vegetarian
    • Ingredients: kale; garlic; Parmesan cheese; eggs; za'atar; Tabasco sauce; Greek yogurt; all-purpose flour; active dry yeast
    • Categories: Breakfast / brunch; Middle Eastern; Vegetarian
    • Ingredients: Greek yogurt; za'atar; store-cupboard ingredients
    • Accompaniments: Pita
    • Categories: Bread & buns, sweet; Afternoon tea; Breakfast / brunch; Scandinavian; Yemeni
    • Ingredients: oranges; active dry yeast; all-purpose flour; ground cinnamon; ground cardamom; butter
    • Categories: Cakes, large; Afternoon tea; Breakfast / brunch
    • Ingredients: all-purpose flour; ground cinnamon; toasted sesame seeds; butter; tahini; sugar; sour cream; nutmeg; ground cardamom; ground ginger
    • Categories: Spice / herb blends & rubs; Yemeni
    • Ingredients: nutmeg; ground cardamom; ground ginger; ground cinnamon
    • Categories: Cakes, large; Afternoon tea; Breakfast / brunch; Dessert
    • Ingredients: marzipan; dark chocolate chips; all-purpose flour; butter; buttermilk; almond extract; jam
    • Categories: Cakes, small; Fried doughs; Frostings & fillings; Spice / herb blends & rubs; Afternoon tea; Breakfast / brunch; Cooking ahead; Cooking for a crowd; Hanukkah; Egyptian
    • Ingredients: all-purpose flour; sugar; buttermilk; powdered sugar; honey; blood oranges; ground hazelnuts; toasted sesame seeds; coriander seeds; anise seeds
    • Categories: Spice / herb blends & rubs; Egyptian
    • Ingredients: ground hazelnuts; toasted sesame seeds; coriander seeds; ground anise seeds
    • Categories: Egg dishes; Breakfast / brunch; Cooking ahead; North African; Spanish; Vegetarian
    • Ingredients: olive oil; baking potatoes; onions; eggs; heavy cream; za'atar; white cheddar cheese; Greek yogurt

Notes about this book

  • tarae1204 on February 15, 2021

    The kindle version of this book has no index or itemized list of recipes. Very annoying especially as there is a lot of narrative about the authors life that you have to scroll through to get to the recipes.

Notes about Recipes in this book

  • Dark chocolate marzipan scone loaf

    • TrishaCP on January 20, 2021

      Wow, this is great but I am a marzipan fiend. If you are sensitive to sweetness I would go with almond paste instead. I needed to bake it for about 65 minutes in total to cook it through all the way. (Food52 mentions cooking until the internal temp is 205. That was really helpful guidance, as the top gets very brown and you can’t really go by look or touch.)

    • Rutabaga on November 14, 2017

      My husband and I both really enjoyed this scone loaf. It's actually not very sweet, as there is very little added sugar aside from the marzipan and chocolate, and I used 70% dark chocolate chunks and 60% almond marzipan. It's easy to make, but takes much longer to bake than regular biscuits, so plan accordingly.

    • Jviney on April 25, 2018

      This was delicious; I had to give half of it away so I wouldn’t eat all of it. It baked at least 20 minutes longer than the “begin testing at” time. Perfect.

  • Spring vegetable and quinoa hotdish

    • TrishaCP on June 15, 2019

      We liked this. It really highlights the flavor of the alliums. I’ve never used quinoa in a casserole like this before, but I think I may definitely start doing so more often.

    • Rutabaga on April 22, 2019

      This is a rich and cheesy casserole, lightened a bit by the inclusion of fresh spinach and herbs. I enjoyed it, but the kids were not fans, although they managed to eat some. It makes quite a lot, but is good leftover.

  • Wild rice hotdish with ras el hanout and dates

    • purpleshiny on October 22, 2017

      This is a really tasty riff on wild rice casserole. Much more harmonious than I expected.

  • Pistachio loaf cake

    • Rradishes on March 11, 2018

      So tasty. The loaf came out pretty fatty though, maybe next time I'll reduce the butter some. But a great cake and looks so beautiful with glaze and pistachios on the top!

  • Everything bagel bourekas with eggs, scallions, and cheese

    • Rradishes on March 06, 2018

      So easy to make with puff pastry dough sheets. Do yourself a favor and make a double batch. Delicious and will be making again and again. Used sesame seeds instead of everything bagel seasoning, might also experiment with different fillings. Although combination of cheese, scallions and cream cheese and eggs might be the winner.

    • Jviney on April 21, 2019

      Delicious. I might try with ham next time - love the flavors and this was relatively quick to put together. There would be a lot of options for variation, but this is a great start.

  • Gruyère mac and cheese with caramelized onions

    • Rradishes on March 24, 2022

      This was good, the sauce is nice and creamy. Used gruyere + jarlsberg + a little but of Colby jack and the sauce was creamy and had some sharpness to it. Did not do the baking step. Will make again, experiment with different cheese combos next time.

  • Quinoa carbonara

    • Rradishes on March 02, 2018

      Nice and easy, very rich and satisfying (bacon! parmesan! onions!). But i like to tell myself this is healthier than pasta version since it uses quinoa :)

  • Tomato and squash soup

    • Rradishes on February 28, 2021

      Great flavor, didn’t use same spices, but very tasty soup. Deep flavor without any cream.

    • tarae1204 on November 06, 2022

      I found the soup a little too acidic from the tomato. I'd love to try it with less tomato, and/or addition of cream, butter, coconut milk or rice to make it a little mellower.

    • hbakke on July 08, 2022

      Yum! We both liked this soup. The spices were nicely different from your average tomato soup and we liked the creaminess from the butternut squash. I would make this again in the autumn.

  • Chicken pot tot hotdish

    • Rutabaga on January 17, 2018

      This is a fun dish to make, and reasonably healthful for what it is, considering the filling is homemade and not high in fat or sodium like casseroles made from canned soup. Oddly, our one-year-old refused to eat it, but our six year old ate it right up (with ketchup, of course). I made the filling and spread it in the dish in advance. Since mine was a 9" x 13" dish, it took almost two pounds of tots to cover it. Also, since the filling was cold, it needed close to an hour in the oven.

    • sosayi on September 27, 2019

      This is a good base recipe, as the pot pie recipe allows for many variations. For instance, I used leeks/shallots instead of onion, added some dried shiitakes, and upped the carrot and pea amounts. I also added a smidge of tarragon and not just thyme to season. A more basic change to the recipe: I would add more liquid (perhaps chicken broth and not just chicken broth base, as called for), since my mixture ended up being quite a bit thicker than an ideal pot pie. Some of the liquid also got soaked up into the tots, so a bit brothier base would be better in that regard, too. Still, I'd definitely use this recipe again as a jumping off point, since it was dual-child approved.

    • Lnbrittain on February 03, 2019

      Super good sauce, cooks up easier and fresher than any chicken pot pie recipe I’ve made before. I loved the tater tots on the top. Hotdish is a new thing for me and it’s fascinating!

    • taste24 on June 22, 2020

      This was delicious and a fun play on traditional pot pie, but I wish my tots had gotten crispier. Maybe par-bake them a bit before arranging on top next time?

  • Chicken paprikash

    • Rutabaga on January 08, 2019

      This is a warm, versatile dish for cold weather days. I doubled the recipe and served it with spaetzle. I didn't have quite enough sweet paprika, so also added a little smoked paprika, and left the cayenne. Some chopped parsley should have been a nice addition, to give it an herbal note. I used chicken breasts, but chicken thighs would probably be the best option.

    • taste24 on June 22, 2020

      This is my go-to chicken paprikash recipe. It is not overly complicated, and you can use a lot of what you have in the house. I only put in a dash of cayenne to keep it tame, and put this over fried buttered wide egg noodles.

  • All of the alliums fried rice

    • Rutabaga on February 27, 2018

      As you'd expect, this is a great recipe for onion lovers. I used a mix of shallots, green onions (I sprinkled the chopped green stems over the finished dish), red onion, white onion, and extra garlic. There's not much else for flavor, but topping it with Sriracha mayo adds an excellent kick. Without the mayo, it can be a nice accompaniment for other stir-fry dishes, as onions pair well with a wide range of food.

  • Cauliflower shawarma tacos

    • Rutabaga on May 21, 2018

      This is a really fun spin on tacos. My husband and I enjoyed the mix of flavors from the different sauces; in addition to zhoug and tahini sauce, we added some tzatzitki from a local Lebanese take away shop. The kids enjoyed the tortillas spread with tzatziki, and my older son was happy to eat the cauliflower on the side.

    • chezmaryb on April 10, 2022

      Pretty tasty and easy. I subbed yogurt for tahini sauce because I like it better. The zhoug is delicious and essential in my opinion.

  • Spätzle with Brussels sprouts and bacon

    • Rutabaga on January 08, 2019

      I made only the spaetzle in this recipe, and it turned out much better than my last spaetzle attempt (using a Smitten Kitchen recipe). The batter was much stiffer, and was refrigerated for about 45 minutes. This made it far easier to work with, and the dumplings were toothsome, not mushy. We ate them with chicken paprikash. I used the large holes on my ricer to shape the spaetzle, which resulted in dumplings as thick as my thumb. In future, I'd rather make smaller, more delicate noodles. While I like a hint of nutmeg, my older son didn't, so I'd also leave that out.

    • Rutabaga on November 07, 2019

      This time I made the full recipe with Brussels sprouts and bacon. It's good, but I prefer cheesier spaetzle, or maybe something a little saucier. While it wouldn't add to the healthfulness of the dish, I'd love to toss in a few good handfuls of grated cheese, then pop it under the broiler to get nicely browned. Using the medium holes on my ricer worked well.

    • taste24 on June 22, 2020

      This is fantastic. I loved the smokiness from the bacon and the fact that it stayed crispy! Her spatzle recipe was straightforward and delicious (I used a spatzle maker and 'shredded it' over the boiling water).

  • Falafel fattoush

    • Rutabaga on October 29, 2018

      If you make the falafel mix ahead of time, this is a pretty easy meal to prepare. It's a wonderful way to enjoy falafel for dinner. The pita croutons (I actually used naan bread from Trader Joe's) are a nice touch, and the salad is very adaptable. I left out the cucumbers, but included tomatoes and feta and sprinkled on extra sumac. Delicious!

  • Falafel

    • Rutabaga on October 29, 2018

      These falafel had a wonderful flavor and texture. I tend to prefer herby falafel recipes like this one, where the mix is green from all the parsley and cilantro. The mixture was very wet when I removed it from the refrigerator where it had rested all day, and I was worried when I found that it didn't pack together well into balls. Fortunately, it did not fall apart when cooking, although I had to be careful when putting them into the hot oil. I addressed this problem by packing the mix onto a tablespoon and squeezing out the excess water by pressing against the spoon. I then slid the falafel gently into the oil to cook. Perfect!

  • Smoky bacon mac and cheese

    • Rutabaga on May 24, 2018

      Delicious, just as you would expect from the title. I made a few small variations, using aged (but still slightly creamy) Gouda instead of smoked, along with a hint of extra sharp cheddar, smoked paprika in place of sweet paprika and cayenne, and turkey bacon fried to a crisp in a little vegetable oil. I also added a little oil and roasted garlic cloves from a jar of garlic "confit" I had in the fridge. There was a slight graininess to the finished dish, which I think came from the minute crumbs of extra crispy bacon. When I tasted the cheese sauce on its own, it was not at all grainy. Fortunately, this didn't affect my family's enjoyment of the dish.

    • chezmaryb on October 11, 2020

      One of the best mac and cheese recipes I've tried! I used a processed smoke gouda found at trader joes and it made it have the smoothest texture. I'll be making every Thanksgiving.

  • Hummus

    • Rutabaga on September 26, 2017

      This hummus turned out really well for me, although when I make it again I think I will add more garlic and lemon juice - I like a little more acid in my hummus to balance the richness of the chickpeas and tahini. My chickpeas were an especially small variety, and they had soaked for more than 20 hours, so they cooked to near mush in just under an hour. For reasons that evade my husband and I, our six-year-old did not want to eat it (too much tahini? we didn't think so), but for most hummus lovers, this is where it's at.

    • Rutabaga on November 29, 2019

      I made this again and my now-eight-year-old loved it. Cooking the chickpeas until very soft seems to do the trick, and I have found Trader Joe's organic tahini to be very good.

    • Jviney on April 23, 2018

      My first time making hummus with dried chickpeas, and the method produced a much better hummus. I, too, would add more garlic and lemon juice for personal taste...but I did not make the zhoug that she suggests serving with it, so that may have made a big difference. Great recipe.

  • Tahini sauce

    • Rutabaga on May 21, 2018

      This is your standard tahini sauce recipe. I added additional water, as my tahini was very thick.

  • Zhoug

    • Rutabaga on May 21, 2018

      This was good on the cauliflower shawarma tacos, a little strong and slightly bitter, but it mixes well with all the other flavors, and adds a bright, herbal note. I found it to be excellent on BLTs, and especially fried egg sandwiches. Yum!

  • Pita

    • Rutabaga on September 28, 2017

      As expected, these pitas turned out great (most pita bread recipes are more or less the same). I baked them on the baking steel in a well-preheated oven, and after two minutes they were lightly charred on the bottom with light, pillowy tops. Since I could bake four at a time on the steel, the process went very quickly. If you mix the dough in the morning, it can rise in the refrigerator during the day. Take it out and roll it into balls an hour or so before you eat, and you'll have fresh pita for dinner.

    • Jviney on April 23, 2018

      Quick and easy, super tasty with a little ramp butter and hummus.

  • Israeli salad

    • Rutabaga on November 29, 2019

      This salad brightens any meal, and is especially nice as a counterbalance to rich, meaty dishes (like Yeh's hummus with meat all over it). I added lots of sumac, cilantro, parsley, and some crumbled goat feta.

  • Shakshuka couscous

    • Rutabaga on December 22, 2017

      I quite liked this dish, but unfortunately my six-year-old wanted nothing to do with it, although I'm uncertain why, as it includes many things he will otherwise eat. Being a novice at making shakshuka, I was uncertain about how long the eggs would take to cook, and Yeh doesn't provide an estimate for that. I ended up cooking the eggs for around 15 minutes, including some time with the lid on, as I was concerned the sauce might burn in the pan before the whites were fully cooked. The sauce did get a little scorched, but was fine. The eggs, on the other hand, were definitely overcooked. Next time, I'll try not to be so nervous and simply cook them without a lid until the whites appear fully set. I also used fire-roasted tomatoes, which are delicious here.

  • Baked eggs with potato and za'atar

    • Rutabaga on November 04, 2017

      Despite the rich ingredients, this egg dish manages to be satisfying without being overly heavy. I used only 1 1/2 cups of olive oil to cook the potatoes, but I also forgot to cook the onion together with the potatoes; perhaps the full 2 cups of oil would have been necessary had I not left the onions out. As it was, I realized that omitting the onions made this dish more kid-friendly. Both my boys enjoyed it with ketchup. Personally, I would enjoy it more with the onion, but it was still quite good without, and as Molly suggests, it reheats well for a quick breakfast the next morning. I topped mine with hot sauce and extra za'ater.

    • Jviney on December 25, 2019

      I maybe would have enjoyed a bit more egg in this - my potatoes clumped up a bit in places and we’re dry. My family liked it but I felt it was lacking something - hot sauce might have helped, or maybe a bit more cheese.

    • racheljmorgan on May 18, 2021

      Can be made with air-fried potatoes and onions to save oil/mess (380F, 15min).

  • Brussels sprout rösti

    • Rutabaga on June 18, 2020

      These were surprisingly good! I mean, I expected I would like them, as I like Brussels sprouts, but I wasn't sure what the texture would be like. As it turns out, the thinly shredded sprouts (I used the shredding attachment on my KitchenAid mixer, which was rather time-consuming, as I had to cut the sprouts into quarters for it to work well, but the end result was good) cooked thoroughly, creating a mildly nutty roesti that was soft inside and lightly crispy on the outside. I didn't have horseradish, so served them with sour cream and mustard. They are a great accompaniment to sausages and sauerkraut.

  • Cardamom cupcakes with lingonberry filling and cream cheese frosting

    • Rutabaga on October 25, 2018

      Yum! These cupcakes are incredibly moist and tender. The combination of cardamom, lingonberries, and cream cheese frosting is a winner. The tartness of the lingonberries keep it from being cloying. I also appreciate the fact that this recipe made the perfect amount of frosting; I used it all, without overloading the cupcakes. They are also very easy to make, as the cake comes together quickly, and filling the cupcakes with lingonberries only takes about five minutes.

  • Roasted rhubarb malabi

    • Rutabaga on May 28, 2018

      This dessert provides a pleasing combination of flavors and textures. It's not too sweet, and the sour notes of the rhubarb play well against the rich coconut pudding. The only thing I might do differently is to make a softer pudding. With six tablespoons of cornstarch, it was stiff, similar to jello, and I think a softer texture would be nice. Next time, I may cut the amount of cornstarch in half.

  • Seeduction challah

    • Rutabaga on March 04, 2018

      Sadly, this recipe was a bit of a letdown, but with some changes I think it could be better. The combination of seeds and light molasses flavor were nice, but the bread just didn't bake well. I removed the baking steel from my oven, hoping that would cut down on the baking time, but the result was that after 35 minutes in the oven, the bottom of the loaves nearly burned, while the inside was still somewhat doughy. I had baked them at 380 F instead of 375, but don't believe that should have made much difference in the outcome. Perhaps I should have kept the loaves flatter - I made four spiral-shaped loaves, but they were rather cone-like in appearance. I also forgot to add the egg wash and top with extra seeds, which would have made the loaves prettier, but shouldn't have affected the baking. Perhaps I'll try again sometime with flatter loaves and a lower baking temperature.

  • Za'atar monkey bread with garlic and onion labneh

    • Rutabaga on October 02, 2017

      This is a really fun savory bread for snacking. It's especially good paired with the dip. I made the challah dough the night before, then rolled it into balls and placed them in an angel food cake pan the next morning. I put the pan back in the refrigerator and took them out to bake in the early afternoon so that they were fresh and lightly warm when I served them. Delicious!

  • Hummus with meat all over it

    • Rutabaga on November 29, 2019

      Topping hummus with meat, zhoug, pine nuts, and pomegranate is an excellent idea. Even though it may be technically a snack, we had it as the main course for dinner, with a tomato and cucumber salad on the side. I particularly like the zhoug, and would add that to hummus even without all the other accompaniments. This could also be a good camping meal, just prepare the individual parts ahead of time at home, but cook the meat and put it all together at the campsite.

  • Basic challah

    • Rutabaga on October 02, 2017

      I'd never made challah before, and used this recipe to make Yeh's za'atar monkey bread, which is wonderful. Since that recipe used only half the dough, I also made a batch of cinnamon sugar monkey bread for breakfast. That was great, too, but I should have used a different pan, as melted sugar dripped out of the angel food cake pan I used and onto the baking steel below, where it began to burn as the bread baked. That was my fault, of course, and fortunately it didn't have a big effect on the final product, which was still yummy. Ultimately, I found this a very easy dough to make, tender, lightly sweet, and just a little bit rich, but not overly so. I can see this being a versatile dough, and look forward to trying Yeh's other recipes that use this as a base.

    • Kduncan on November 23, 2018

      As someone who almost never bakes bread, this recipe was pretty easy to follow. Using 2.5 cups of whole wheat flour though, caused the bread to rise extremely slowly, after 4 hours it was only up about 1.5X not the two times, which caused it to be too dense. The flavor of the bread was great though.

  • Party-trick peanut butter cake

    • Rutabaga on May 25, 2018

      What a great, easy-to-make cake! Mine sank in the middle since I was in a rush and removed it from the oven too soon. I later baked it another 15 minutes, but of course it didn't rise again. Fortunately, it still tasted delicious, very peanut-buttery, but not overly sweet. I topped it with leftover vanilla buttercream, making it a more decadent treat.

  • Funfetti cake

    • Rutabaga on January 01, 2017

      For a kid's birthday cake, this one is a step up from the saccharine-sweet, hydrogenated oil-frosted ones you can buy at the store. It's so pretty! But it's also pretty sweet - a huge hit with kids, but the adults still seemed to like it, too. I made only two layers using 8-inch pans, and that worked out fine. I also made an additional half recipe (using cake flour instead of the all-purpose flour and cornstarch mix, as I had run out of cornstarch) to make twelve cupcakes. Still, I only made a single batch of the icing, which turned out to be just right for frosting both the layer cake and cupcakes without overwhelming them. For decoration, I rolled the cupcake tops in sprinkles, and pressed sprinkles onto the side of the layer cake, then added a happy birthday message on top. Most importantly of all, the birthday boy loved it! Happy first birthday, baby!

    • Sparkles75 on August 13, 2022

      Caveat: I converted cups to grams myself which can be tricky when taking in to consideration American cup sizes vs Aussie. I made a double layer cake and it didn’t rise well. I used new baking powder so it most likely was a conversion error on my part. The cake itself was really delicious so I’m keen to try again using self raising flour to see if that make a difference. The buttercream icing was okay but honestly I used 2/3 of the amount and it made the cake too sickly for our tastes. Next time I will do a single layer and a simple icing as the cake texture and taste is interesting enough

  • Spinach and feta rugelach

    • Agaillard on July 02, 2020

      Just made this with goat cheese instead of feta (which was a bit of a waste given it was quite a fancy farmhouse St Maure cheese but I realised midway through that my feta hadn't waited for me to go bad). Is really great and tasty, although I was having difficulty mastering the crescent shape with this topping - so kind of made up my own pocket shape. Otherwise was good and comforting. Took a while to cook though and would have been better with puff pastry - I am not sure what pie crust is, I used shortcrust/pate brisee.

    • racheljmorgan on February 20, 2022

      Missed opportunity to use other cooked greens and call them arugalach

  • Squash and ricotta pizza with sage and arugula

    • upiswhat on February 22, 2017

      I loved this pizza! It tasted like something from a restaurant. There's a lot of prep beforehand that could definitely be taken care of in advance (caramelizing the onions, preparing the squash...). I had difficulty peeling the squash for the pizza, and if you have a mandoline, I think that would be a better choice. This was very delicious and worth the effort!

  • Spaghetti and my ex-boyfriend's meatless balls

    • Kinhawaii on March 14, 2023

      These were good & I will definitely make them again- they cooked very quickly too. I don’t think these make enough to serve 4 big eaters though.

    • chezmaryb on October 11, 2020

      Very versatile recipe, I use these as the basis for multiple kinds of meatless meatballs

  • Chocolate tahini cake with tahini frosting

    • beezer on March 13, 2018

      This was the best chocolate cake I have ever made - and I've made quite a few.

    • Jviney on April 28, 2018

      This is a nice alternative for anyone with a peanut allergy - great nutty flavor but not overpowering.

  • Fresh mint iced coffee

    • Jviney on July 21, 2019

      Obviously a super simple recipe, but one I would not have thought to make on my own. I made this for three people on a hot July day and every one loved it. Not too sweet, just a hint of mint.

  • Slow cooker goulash with scallion knödeln

    • hbakke on February 27, 2021

      I made this in the Instant Pot and it turned out well. I followed the saute directions, then put everything in the pressure cooker for 30 minutes. I didn't want the meat and veg to turn to mush so I cut everything a bit bigger than was shown in the picture in the cookbook. The knödeln portion of the recipe ended up tasting great in the soup, but were a disaster to make. My bread was a bit too stale so it didn't absorb the milk and eggs barely at all. There were a couple knödeln that disintegrated completely in the boiling water. I would make this again, but definitely use fresher bread in the knödeln.

  • No-knead garlic bread

    • chezmaryb on October 11, 2020

      Would add more garlic and also don't think the cloves need to be roasted before going in the bread, they get cooked pretty hard anyway since it's cooked in a Dutch oven at a high temperature

  • Walnut-crusted Brie mac and cheese with apples and pancetta

    • chezmaryb on October 11, 2020

      Really good. I think this was my favorite of the three Mac recipes in the book. The brie and apples are really original.

    • ethedens on November 12, 2021

      This is my favorite mac and cheese recipe!

  • Pigs in a blanket on a stick

    • chezmaryb on October 20, 2020

      So good! this recipe didn't appeal to me that much, but I love all the other recipes in the book so I had to try it period it was like a corn dog, but the batter was fluffier, it really was like a pancake!

  • Samosa knishes

    • chezmaryb on October 11, 2020

      I have made a lot of Indian food and these were kinda meh. They were super easy so if you're looking for a quick appetizer then these aren't a bad choice

  • Honey ricotta blintzes with caramelized onions

    • chezmaryb on October 11, 2020

      Would use different crepe recipe. These cracked easily.

  • A pair of nice buns

    • chezmaryb on October 11, 2020

      Soft fluffy buns and the fillings are amazing, so much better than they sound.

  • Crispy oven fries with feta muhammara

    • chezmaryb on October 11, 2020

      First thing I cooked from this book and still one of my favorites. The sauce is so delicious and I'm not even a huge red pepper person

  • Buttermilk-battered fried green tomatoes

    • chezmaryb on October 10, 2020

      Super good! I needed a lot more panko to coat the tomatoes but that was an easy fix. You can add more spices to the panko like paprika or garlic powder to make them even tastier. Serving with a mustardy remoulade with horseradish is a must.

  • Jerusalem bagel dogs

    • chezmaryb on November 28, 2020

      Even better than they sound! The bagel is so fluffy.

  • Fried cheesy pickles

    • chezmaryb on February 21, 2021

      People loved these. I liked it better with plain ranch but both versions were delicious

    • taste24 on June 22, 2020

      These are wonderful - cheesy, briny, crispy. Just a little hard to assemble and keep the wrapped from ripping.

  • Asian Scotch eggs

    • taste24 on June 22, 2020

      This has a lot of steps, but the result is delicious. I like ground pork sausage so use that with the sauce mixture, which I wish shined through just a little more. Still very tasty.

  • Brown sugar cookies (or chocolate chip cookies without the chocolate chips)

    • taste24 on September 15, 2020

      These tasted good and everyone seemed to enjoy them. Not my favorite though... the cookie was a bit too "cakey" for my liking. Heads up: They are massive!

  • Buttery crackers

    • racheljmorgan on January 04, 2022

      Kind of like thin, dry biscuits. Tastes good, not especially salty. Maybe best suited as appetizer base

  • Hawaij for coffee

    • racheljmorgan on December 06, 2020

      Very nice coffee flavoring for winter. I added a half tsp to 2tbsp dark roast coffee grounds. The coffee tastes lightly of cardamom and nutmeg.

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Reviews about this book

  • Eat the Love

    ...stories from her incredibly rich life to her beautiful photography and her brilliant recipes, this book deserves to be in the kitchen with you...

    Full review
  • Two Peas and Their Pod

    I love Molly’s blog and I love her new book. Delicious recipes and great writing.

    Full review

Reviews about Recipes in this Book

  • Basic challah

    • Kitchn by Paula Shoyer was very dense, almost like a pound cake. Taste-wise, it was pretty neutral — there was nothing not to like about it, but I would have preferred more flavor.

      Full review
  • ISBN 10 1623366968
  • ISBN 13 9781623366964
  • Published Oct 03 2016
  • Page Count 312
  • Language English
  • Countries United States
  • Publisher Rodale

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