• emily_4k034p on March 19, 2026

  I loved Baz’s first book and loved this one even more. When she says that this really delivers on flavors, she’s not lying. If anything is complicated, it’s well worth it

Notes about Recipes in this book

• Bring back bruschetta

  • eclairea on September 06, 2025

    Oh my god this hit the spot! Perfect way to use up the last remaining sungolds of the season and a great use of cottage cheese. I want more already, but I’m full!

• Piñacillin

  • njpoirier on July 07, 2024

    Very good drink that packs a flavorful punch. It did come out very pulpy from the fresh ginger and coconut but a quick pass through a sieve solves that.

• Marinated zucch & mozz with fried sunflower seeds

  • hewlettn on February 21, 2025

    Super easy recipe. Reduced zucchini (recipe calls for a lot) and reduced dressing accordingly. Added yellow patty pan squash and dill. Next time will not marinate the mozzarella as it became a little squishy and the dressing/marinade looked unappetising, and will sub out the sunflower seeds for smoked almonds.

• Mollz ballz

  • kbrooks on July 21, 2025

    Complete disaster. I followed the recipe exactly and really thought it would be wonderful- all the yummy ingredients. However when I was browning the meatballs, they crumbled and completely fell apart. Could not hold them together. And this isn't my first meatball rodeo. Was it because of all the ricotta and parmigiana in the mix? I was unwilling to toss the mess,so went ahead with the sauce ingredients, adding more tomato puree,some beef broth and little red wine. Then stirred in the crumbled meat from the collapsed meatballs. Ended up with a fantastic flavored meat sauce! Was it because of the ricotta and parmigiana? Who knows? Served it over fusilli. Of course I'll never be able to replicate it. Will not try this recipe again as I have a bunch of meatball recipes that have never fallen apart on me.

  • jenna_zckp2t on January 14, 2026

    Put the meatballs in the fridge before browning them, it helps them not fall apart. I cooked them for an extra 2 min in the sauce since they were cold. They were perfect!

• Crispy salmon with coconut rice & crackle sauce

  • meggan on October 12, 2023

    I did the rice in the rice cooker with the coconut milk using just coconut milk. The only change I would make is slightly less oil in the crackle sauce to make it chunkier.

  • Notajellyfish on October 27, 2023

    Definitely use full fat coconut milk. I cooked this with the recommended fish sauce brussels sprouts and it was FAR too many nuts, but overall still delicious.

  • brokencup on December 30, 2023

    I don’t know what happened, but the coconut rice did not turn out. Maybe because I was trying out the cook-along mp3 feature, which is a cool concept but didn’t work in this case.

  • pattyatbryce on March 19, 2024

    Came out great - made 1/2 recipe based on not leaving fish for leftover. A bit too spicy for us as written, but I'd make again with a bit less red pepper. Solid recipe. Also chose to grill the fish instead of pan fry - and husband nailed the cook.

  • ljl1989 on January 14, 2026

    All of the flavors in this were great but I felt like it was missing something...maybe some acid? The crackle sauce, coconut rice, and salmon all have "fattier" flavors...if I made again, might quick pickle the cucumbers in rice vinegar or something.

  • emily_4k034p on February 20, 2026

    bury me with this recipe, this peanut sauce was 100000x better than cook this book

• Mortadella-wrapped grissini

  • CaptainPantsless on December 29, 2024

    Very simple but looks stunning and tastes delicious. Phenomenal alongside any kind of pickle for a hit of acid.

• Sizzled dolmas with yogurt & brown-buttered pine nuts

  • tarae1204 on October 19, 2023

    Good, but a couple tips for anyone inspired to try this recipe. First, it comes together very quickly and has many burn-prone elements: the dolmas, the butter, the garlic and pine nuts. Prep everything and don't turn your back! Second, it's dangerously messy (drippy turmeric butter!). and is more of a knife-and-fork food than finger-food. I'd make it again, as a small main or large side.

  • simone_lu3llo on February 17, 2026

    This has become a staple girl dinner using Trader Joe’s dolmas. Not sure I would serve this as an appetizer for multiple people, as it is quite messy, but wow is it good.

  • kshell on February 27, 2026

    Delicious. I would make again. Easy and fast. Served as a light lunch for two adults. Echoing what others have said: this is not finger food.

  • tacoquokka on April 26, 2026

    Quick and easy recipe, great flavors. I grated the garlic in advance instead of straight into the pan. The canned dolmas from Trader Joe’s has exactly 10, perfect for this recipe.

• Mashed potato arancini

  • paulabee on December 26, 2024

    these were delicious! a great party app, and convenient b/c I could shape the balls and then they just hung out until later in the evening when people arrived when I dipped in the egg/panko, fried and served hot. They are a little large to encapsulate the olive and cheese which made them a bit unwieldy to eat, but the flavor is excellent.

• Peach & pickled pepper panzanella

  • CaptainPantsless on December 29, 2024

    Made this 4 or 5 times during peach season. Endlessly variable. Best recipe in the entire book. We fight over the last serving.

  • hewlettn on January 13, 2025

    Sensational recipe with all the right notes - sweet, spicy, pickled, salty, creamy, crunchy. delicious!

• Purple salad

  • Thompsonkrienke on January 18, 2025

    Love this salad!

  • emily_4k034p on February 24, 2026

    this was, like many MBaz recipes, unexpected in a good way!

• Brussels sprouts with shallot & sticky fish sauce

  • Notajellyfish on October 27, 2023

    Way too many nuts for me, especially when made with the recommended Salmon dish. Delicious all the same, but definitely recommend reducing the amount of nuts.

  • jaclynrandolph on March 17, 2024

    Cut back on the nuts a bit as well like the other review, but this was truly fantastic. Will likely air fry the cooked Brussels next time to cut down on cook time and keep them super crispy.

  • CaptainPantsless on December 29, 2024

    I really thought fish sauce caramel was gonna go wrong… it did not. Glad this was requested by one of the fam. Will make it endlessly as it’s worth the steps. I could eat these for dinner.

  • caillahess on January 05, 2026

    I genuinely have to stop myself from eating the whole bowl.

  • Katmonks on February 22, 2026

    Couldn’t get the caramel to work out so used honey instead, good flavor

  • emily_4k034p on March 19, 2026

    this doesn’t live up to the carrot recipe Molly Baz has which I feel like is similar but like most things I’ve made from her, it’s delicious

  • rachel_q1lg6q on April 02, 2026

    Too much fish sauce Edit: upgrading to 4 stars because the leftovers were very good!!

  • Khavlik on April 06, 2026

    Full of flavor, definitely a little labor intensive

  • RachelHiltzgerr on April 22, 2026

    Very flavorful. I cooked the sprouts in the air fryer like someone on here recommended. The peanuts really make it. Such good textural contrast. Agreed that it's a bit time consuming for what it is.

• Sizzled seedy tomato salad

  • MarieMacCheese on April 28, 2024

    Very similar to Alison Roman. Delicious.

  • hewlettn on January 13, 2025

    Fab with the best ripe tomatoes, so no need to pan fry, just pour the hot seed oil over the top and that’s enough. Way too many seeds though, next time will halve quantity.

• Crispy, crunchy brocc & grains with so. much. mint.

  • colinary on April 14, 2026

    Crisy grains was great touch as was all the mint

• Halloumi, cuke & walnut spoon salad

  • MonicaMadeIt on December 04, 2023

    I made this with a substitution of hot Chicago-style giardiniera instead of pickles and pickled jalapeños. it was really good but needed a bit more vinegar since I didn't have the liquid from jalapeños. it was crisp, fresh, and enjoyable with a meal that otherwise consisted of braised beans.

• Raw & roasted cauli salad with creamy, dreamy vegan ranch

  • tarae1204 on October 30, 2023

    This salad is sure to generate discussion among the cauliflower fans at your table. The vegan ranch dressing is lovely - well balanced, zingy and very easy to make in a blender. Why not make a double batch and use the entire block of tofu? I wish I had. I really preferred the raw cauliflower with the dressing. I felt that the roasted cauliflower had a slightly bitter, burnt edge to the flavor that didn't pair well with the ranch dressing, but my mother felt the opposite. Neither of us liked the raw jalapeño slices called for in the recipe and pushed those aside. We served this with rotisserie chicken and the chimichurri recipe from her roast chili chicken recipe in the book.

  • dakota_dqnii0 on April 20, 2026

    This was FINE! Perfectly fine. Wouldn’t make again.

• Chicken salad with coconut crunch

  • BachranBears on April 24, 2024

    Absolutely refreshing and delicious. For family preferences, subbed sliced almonds for the coconut flakes in the crunch and left out the cayenne. Used a mix of broccolini, carrots, and sugar snap peas. Wound up needing to double the dressing, but pretty sure I chopped up more vegetables than the recipe called for. This will be on heavy rotation through the summer with whatever crunchy produce we get at the farmers market.

  • kellilee on September 09, 2024

    This was a 5 star main course salad for us! The Coconut Crunch granola was a crazy mix of spices and flavors that worked with just a hint of heat on the backside. Delish. I used the recommended 1.5 pounds of crunchy vegetables (sugar snap peas, carrots and celery) as well as rotisserie chicken (a little more than 2 cups) and the dressing quantity worked. We have leftovers and I hope those crunchy veggies stay crunchy for another day.

  • emily_4k034p on February 20, 2026

    so I’m not a chicken girly but this salad was a delicious way for me to eat some protein. The rotisserie chicken made it so easy! I also suspect you could sub chicken for white beans or tofu, which I may do in the future

  • samantha_p4p04u on March 25, 2026

    I’m obsessed with the crunch in this recipe! I do think the prep of everything took longer than I expected but it think it’s worth it. I prepped to eat throughout the week so kept the components separate and that has worked well!

• Cucumber bag salad with miso-poppy dressing

  • pattyatbryce on May 12, 2024

    Just fine, but this recipe didn't pop for me.

  • CaptainPantsless on December 29, 2024

    This was underwhelming. No impactful flavors, very wet, and not inspiring to look at.

  • emily_4k034p on February 23, 2026

    the texture was slightly off on the dressing for me personally but my partner adored the salad

• Drunken cacio e pepe

  • CaptainPantsless on December 29, 2024

    Messy wine spatters, questionable color, but quite tasty. Not something I’d repeat but it’s fun to try.

  • seamus_fnzi8u on February 01, 2026

    So good. Easy to do. Great spin on a classic.

  • Katmonks on March 09, 2026

    Used white wine instead. A nice take on cacio e Pepe that balanced the usual richness

  • teresa_u1g862 on May 21, 2026

    Tastes great but leans salty. Turned out more purple than red.

  • RachelHiltzgerr on May 27, 2026

    This was lovely! Really flavorful and interesting. I added a big pile of sauteed mushrooms at the end. My 3 year old said it was "the best dinner in the world."

• Chile-basted half chicken with caper chimichurri

  • luluinphilly on October 15, 2023

    Made this with split half chicken breasts- it worked perfectly and was delicious . I followed the recipe and cut the time down to about 25 minutes.

  • liz_rv8joj on February 16, 2026

    Sauce was amazing. Potatoes delicious. Couldn’t get a half chicken but it worked fine with bone-in breast and thigh/leg pieces.

• Green chicken soup with chickpeas & sizzled coriander

  • Lepa on November 09, 2023

    This was okay but we didn't love it. It felt thin and lemony, lacking in body and flavor. I wonder if it would have tasted better if I had made stock with a chicken. That said, I probably won't make this again.

  • Idubinsky on February 15, 2024

    This was ok but not amazing. Wouldn't repeat.

  • edgy_cosine on March 30, 2024

    I lovvvveeee this soup. It manages to be warming and cozy but also herbaceous and refreshing at the same time.

  • Plumberful on January 25, 2026

    I love this soup! It is herby and fresh and loaded with bright lemony flavor and at the same time it’s thick and creamy, from the barley and 2 cups of puréed soup. I also like the finishing touch of crushed sizzled coriander seeds. I’ve made this several times — it’s a keeper!

  • kris.mundt on January 04, 2026

    This is delicious! Sizzled coriander and extra crush red pepper flakes on top are a fun addition that bring a lot of flavor. It really starts to come together after a portion of the soup is puréed with the herbs. A great way to brighten the dark winter days!

  • Bessp on January 15, 2026

    I used brown rice instead of barley and cottage cheese to top instead of sour cream, and I added chicken stock powder for salt and flavor to taste in addition to the plain salt. Otherwise I made the recipe exactly as written. I liked the brightness and the fresh flavor from all the herbs, lemon, and spinach. We didn't care for the sizzled coriander, next time I'll leave it off entirely. Will probably make this again. As other reviews have mentioned, it's not salty enough as written, which is a huge surprise from Molly Baz.

  • cesmith19 on September 28, 2025

    My favorite soup of all time from Molly Baz! If you love an herby soup you must make it. I usually doctor this up by adding even more herbs and increasing the chicken to get way more protein. Kind of surprised some of the others don't like it!

  • mark_bnltpc on December 16, 2025

    This wasn’t for me. It needed much more seasoning and something else… I tried to salvage, but couldn’t figure out what would make me like this.

• Rigatoni with creamed leeks & chive-y bread crumbs

  • brokencup on December 30, 2023

    It takes a long time to cook down the leeks, and I didn’t think it was worth it. I much prefer the crispy sausage pasta from this same chapter.

  • leighwhit25 on May 08, 2024

    Took forever, it was good, not great. Crispy pasta recipe is better!

  • grace_0z2loi on May 14, 2026

    I did use a different type of pasta but the sauce was still incredible. Also added chicken sausage.

• One-pot chicken mujadara

  • Emily Hope on January 17, 2024

    Sadly this was a rare miss from Molly for me -- on the upside the chicken was, as promised, one of the juiciest I'd ever produced; on the down side it didn't have a ton of flavor even with an overnight marinade ( I reduced the salt in the brine so that may be partially on me), and more problematically my (very fresh, Rancho Gordo) black lentils were undercooked and still crunchy by the time I took the chicken out, while the rice was verging on overcooked. Balancing the lesser of two evils I took out the chicken and cooked the rice and lentil mix some more on the stovetop-- this made the lentils softer but turned the rice to mush. It was barely edible and not enjoyed by anyone--the leftover rice and lentils got tossed and I used the rest of the chicken to top a brown rice bowl.

  • pattyatbryce on May 12, 2024

    This was a good dish, but not sure it was make-again. The chicken was moist, but it needed more marinade time than the 2 hours I allocated (see Salt, Fat, Acid, Heat for a better thought of advance prep of a chicken. The downsides - the lentils were al dente and the rice was mush. spices were fine, but not our favorite.

  • sarahj22 on June 04, 2024

    I tried the version on the UK Guardian website which seems to be the same. I really enjoyed this but I'm a sucker for one-pot roast chicken dishes where carbs soak up all the delicious juices. I made in an air fryer with a smaller chicken and was completely cavalier with timings. The chicken ended up cooked before the rice and lentils, so I rested the chicken while they finished off. I used green lentils which cooked at the same rate as the rice but I had to add extra water towards the end. There's a note NOT to use Greek yogurt which I foolishly ignored - that's probably the reason my chicken skin ended up charred. I flipped it halfway through and the same happened to the other side's skin, but it was actually delicious that way - crispy and smoky and spicy. I'll likely make this again.

  • sarahj22 on June 04, 2024

    Recipe available here: https://amp.theguardian.com/food/article/2024/may/27/one-pot-chicken-mujadara-recipe-by-molly-baz

• Hot sauce-braised short ribs with winter squash

  • HollyLF on February 02, 2024

    There is wayyy too much acid in this dish, absolutely nothing to balance it out. I don’t know if it is a misprint, but braising short ribs in 3 cups of apple cider vinegar plus almost a cup of hot sauce (more acid) is borderline insane. My acid reflux hurt so bad and I literally couldn’t eat it. I have made some terrible recipes before, but I have never ever not finished eating a dish I made before. The concept is there, but the balance is way off.

  • mllamas on February 08, 2024

    Get ready to pucker up. This is quite an intensely vinegary dish. I enjoyed it over rice but I love sour flavors. The vinegar & hot sauce seemed to really tenderize the beef. I didn't have winter squash but subbed in turnips. If you don't love vinegar, skip this recipe.

  • MarieMacCheese on April 28, 2024

    This is very very good. If you sub turnips for squash, it would taste wrong because you need the sweet squash to balance the admittedly insane amounts of acid you braise this in. Served with the coconut rice as suggested in the book. I’ve made it a few times for guests and everyone loved it.

  • CaptainPantsless on December 29, 2024

    Molly has since made a video about this recipe and clarified that she really does use that much vinegar. I love vinegar but not a much as Molly does, so replacing half with apple cider/juice was a good adaptation for me. I loved the heck out of this. I’ll probably try moving along the vinegar spectrum and see how far I can increase it before it’s too tangy for me.

• Rarebit mac 'n' greens

  • Lsblackburn1 on February 04, 2024

    Wowza- this is delicious! Used sharp cheddar and fontina. I used 16 oz of pasta and that was fine.

  • Bessp on April 30, 2024

    Very nice Mac and cheese, the sauce was creamy and rich and nothing overpowered anything else, although it was a lot of strong flavors. I used cheddar and a bag of 4 cheese blend. I also added shredded chicken to make it more of a meal. Would also be tasty with peas.

  • TFall21 on April 12, 2025

    Quite rich and creamy, but nicely tempered by the greens. For the cheese, I used a mixture of bits and bobs from the fridge (cheddar, edam, gruyere) and for greens I used curly kale. Next time, I'd try chopping the kale smaller and/or sauteeing it a bit first if I used it again. It stood out in the final dish. I'd also try adding a more pungent cheese and more mustard for a punchier flavor.

• Spicy green fregola with salty yog

  • meggan on February 06, 2024

    We liked it. The spicy yog is essential and we also added tomatoes.

  • paulabee on October 15, 2024

    pretty good! I made the green sauce exactly as written and felt like it needed acid to brighten it up i added a generous squeeze of lemon; I also added a super small amount of sugar to balance some bitter notes that were coming through kind of intensely (this may have just been my batch of spinach, who knows). Once I made those adjustments I thought the sauce worked really well. I served with tofu. I could see a piece of salmon being nice with this as well.

• Crispy orecchiette with spicy sausage & collard ragù

  • jaclynrandolph on February 21, 2024

    This dish was great! It’s a riff on pork and broccoli rabe that is well worth changing to. Loved the collards in it and made for great leftovers.

  • pattyatbryce on March 22, 2024

    Loved this - and I thought I hated collards. Nope! I loved this. Spice is high - husband can't do more than 2 TBS of the chili. I liked at 3 and was glad I didn't use 4. Fried pasta was new to me, but loved the chew to me. Watch the salt. I made the pasta water very salty, but when you kept adding it in, it made it more so. So, so plan on average salinity.

  • claire_ktgjxl on March 25, 2026

    This is really good! I didn’t crisp the pasta because I didn’t feel like dirtying another pan. It’s spicy, creamy, savory. I haven’t loved a lot of Molly Baz pasta dishes. But this is great. I added all 4 tbs of chili and it’s great.

  • allegra_isj16f on January 20, 2026

    One of our regular recipes. If I’m in a rush I skip crisping the pasta, as I dont find it adds much to the dish. Great recipe for hosting a few folks during the winter months! We also skimp on the heat levels as another commentor noted.

  • cate_70sxnn on February 23, 2026

    Despite being a salty myself, I agree with the other comment that it had too much. Not sure it was worth the work but since I made my own pasta I may have a warped view.

  • ellen_0jpoik on June 05, 2026

    I don’t crisp the pasta (too much fuss), I cut back on the salt by at least 1/3rd, and I use chopped pickles hot peppers instead of Calabrian chiles—and it still slaps!

• Crispy cutlets with giardiniera slaw

  • jaclynrandolph on February 21, 2024

    Excellent and not very hard! It would also be great as a sandwich with pork topped with slaw.

  • olympia_mhnhwe on March 14, 2026

    I really enjoyed this technique for dredging mixing the egg mixture with mayo. Then you can skip the flour step and do a two-step dredge. I love a good hack.

• Shells, peas & buttermilk

  • bayapolis on February 25, 2024

    This is clearly a riff on Ottolenghi’s Conchiglie with Yogurt, Peas & Chile recipe, though she doesn’t credit it as such. Here, buttermilk is subbed in for the yogurt, pecorino subs for the feta and the mint stands in for the basil and chile oil of the original. The end result is a touch simpler to make and tastes fine, but the flavor and texture is more one note since nearly everything is blended together in the sauce instead of having add-ins. The original isn’t that complicated for an Ottolenghi recipe… try that instead if you haven’t.

  • CaptainPantsless on December 29, 2024

    It’s good. Made it to use up some extra buttermilk - it’s perfect for that. We actually liked it better cold out of the fridge. I’d tear some barrata and toss it with the leftovers and call it a pasta salad.

  • eclairea on February 21, 2026

    This was great! Felt summery almost, a nice touch of freshness in the dead of winter. After boiling the pasta, I finished the dish in the same pot - did not see the need to dirty two pots! Also did not have shells on hand, so used a Greek pasta called goges that was a similar enough shape. Worked great!

• Fennel on fennel on fennel tortilla

  • pboonman on March 09, 2024

    Delicious! Such a clever use of fennel, and the extra oil for the aioli was really good. Didn't look especially beautiful, but we really enjoyed eating it.

  • dani_h7kszq on February 13, 2026

    Doesn’t need nearly as much oil. You could cut it down by cup. But oh so so delicious!

• Grandma pie with morty-d & peperoncini pesto

  • Soulkitchenjen on March 15, 2024

    Not going to rate, because I don’t make it with the toppings. But this technique makes the BEST pan pizza. Like Pizza Hut in the 90s. One day my kids will eat pepperoni on pizza, but today is not that day.

  • CaptainPantsless on December 29, 2024

    I love this pizza. Acidity, fat, crunch, salt, sweet… everything you could want. I’ve used the Pepperoncini pesto from this several times on other dishes.

  • hewlettn on March 14, 2025

    First time I made this, subbed in a homemade tomato pesto leftover in the fridge, fantastic result! Second time, made per recipe and found peperoncini pesto way too briny (no need to add the additional 3 tblspns brine). Also made the mistake of drizzling too much olive oil before first round in the oven, which made it too wet and it didn’t cook through.

  • hanachocho on January 12, 2025

    Substituted capers for the peperoncinos because my toddler doesn't like spicy-hot food and it turned out great. Really liked her method of adding toppings half way through and after the pizza is baked in order to get the right cook on all of the components.

  • rachel_q1lg6q on March 22, 2026

    3 stars mostly out of user error. Pizza crust didn’t cook through and started smoking in the oven (olive oil + wet mozzarella drippings). If we were to have pizza again, this wouldn’t be our first choice for flavor combo but it wasn’t bad!

  • olivia_xyn0te on March 29, 2026

    Absolutely love this pizza. Not too briny for me but I love vinegar.

• Skirt steak with juicy tomatoes & salsa macha

  • averythingcooks on March 19, 2024

    We really enjoyed this. I used a flank steak (but maybe a striploin next time?) & roasted salted almonds in place of the peanuts. The salsa has a good punch of heat / flavour and we liked the texture it provided. I did think balsamic or red wine vinegar would be a better choice with the tomatoes but went with the cider vinegar and it was good. I used 1/2'd cherry tomatoes & gave them a swirl through the hot steak pan before adding the the plate. I can certainly see making this again and trying the salsa machas from my other books.

  • emily_4k034p on March 19, 2026

    DELICIOUS

• Curried lentil & sweet potato potpie

  • Lsblackburn1 on March 25, 2024

    This was very delicious. I did a couple of things differently: I cooked it down for about 30-40 minutes (not 10) because it seemed too liquid-y and I only used one sheet of puff pastry - wasn’t sure if it really needed the double layer.

  • emily_4k034p on February 20, 2026

    the only thing this recipe has going against it is that it reheats terribly. probably going to be a veggie staple for thanksgiving

• Red curry hot wings rolled in peanuts

  • mpo on April 06, 2024

    This was actually pretty easy to make, just a lot of clean up, I used half yellow and half red curry paste and it was still hot. I would have liked for her to say what a glug of oil is when you stir the curry paste in because mine actually started to burn in the pan. This was a fun dish and Inused my leftover sauce for a mussel recipe the next night.

  • IvyManning on February 14, 2025

    Mine burnt. I think maybe the paste should have been thinned a bit. More olive oil?

  • grace_0z2loi on February 02, 2026

    *I only made the wing recipe but would make again with the full sauce recipe - wings were so crispy though!

  • icooksometimes on February 12, 2025

    Made for Super Bowl Sunday. Used a tin of MaeSri Masaman Curry Paste as my base and loved the flavor. I also wish the "glug" of oil was a bit more defined, but I did get a sauce consistency that was perfect by guessing. Next time I'd like to try Thai basil as the fresh element since cilantro and I can't hang.

  • CaptainPantsless on December 29, 2024

    We've made this twice and like it. Heat will depend on your curry paste.

  • emily_4k034p on February 24, 2026

    I’m not a big wing girl so I subbed tender and wowza!!! The sauce was delicious

• Benny's tender tenders

  • leighwhit25 on May 08, 2024

    This was sooo delicious. 10/10. Spicy, crunch, acidic, fresh. It has it all. The tahini in the ranch is unexpected but makes a big difference.

  • lindsey_5xsrit on January 20, 2026

    Love the added sesame in the breading of the chicken and the quick pickle of the veg.

  • ellen_gvlooi on April 12, 2026

    this is a perfect recipe, and such a me recipe. pickles! buffalo chicken! also tahini in the blue cheese dressing is such a good flavor balance

• Crispy rice egg-in-a-hole

  • njpoirier on July 07, 2024

    I love this recipe during any time of the day. It is quick to whip up, a great way to use up leftover rice, and fun to customize with your preferred sauces and herbs.

  • RachelHiltzgerr on May 30, 2026

    This was really nice and pretty easy. The rice and eggs both took longer to crisp and cook for me than the time listed. I didn't have any chili crisp (a travesty, I know) so I made a quick chili oil with crispy garlic and crushed aleppo pepper.

  • adellel on January 18, 2026

    I loved this! Don’t skimp on the lime or the chili crisp.

• Put the lime in the coconut corn bread with salty coconut jam

  • Lsblackburn1 on October 30, 2024

    This is really more cake than cornbread. It is tasty, but for me it was too sweet for a side for my black beans.

  • CaptainPantsless on December 29, 2024

    Bread is more soft and cakey than is my preference but the jam is everything. It’s sooo delicious. Put it on this, on regular cornbread, on masa pancakes (my fave), or damn near anything else. Looks very Saltburn, but Molly did it first.

• Miso-braised chicken & leeks

  • kbrooks on November 26, 2024

    We liked this well enough. The Spice rub for the chicken was quite good. The miso sauce and leeks so-so. I've been starting skin on chicken pieces skin down in a cold pan for years as this recipe does and it results in a lovely crispy skin with minimal shrinkage.

  • Lsblackburn1 on February 15, 2026

    I really loved this. Used sake and red miso. Served with pan con tomate and the leeks were delicious on top of that.

  • liz_rv8joj on February 16, 2026

    Bone-in skin-on breast worked well. Did not follow the directions to keep the leeks cut side down while cooking (seemed impossible and not enough room in the pan). Otherwise solid recipe with great flavors - sake and miso were lovely.

• Yummy juice

  • janeaddams on December 07, 2024

    This cocktail is divine if you enjoy mezcal. Our go-to for a year now.

  • simone_lu3llo on February 18, 2026

    This has become my go-to cocktail to make for myself at home. Uses minimal ingredients that I always have on hand. It is truly SO yummy!

  • mark_bnltpc on January 01, 2026

    This is my favorite cocktail that I make for everyone!

• Triple threat garlic bread

  • Hansgee on December 12, 2024

    Normally I love Molly’s recipes, and obviously this wasn’t bad because it’s garlic bread, but challah is hard to find here/expensive and it wasn’t my favorite garlic bread I’ve ever made, especially considering the work/cost. This would probably be Molly’s least favorite thing to hear, but Alison Roman’s garlic bread with anchovies is my favorite and much simpler.

  • sam_q4d8yh on March 20, 2026

    it’s garlic bread what more can you ask for

• Cold noodles with grated tomato sauce & chili oil

  • CaptainPantsless on December 29, 2024

    Sleeper hit. I use this tomato grating method all the time now for quick fresh sauces for pasta and noodles. Clever af!

• Smashpatty™ breakfast sando

  • jaclynrandolph on March 17, 2024

    So easy and delicious. Highly recommend! I’m not an American cheese girly so swapped to Colby Jack instead. Would recommend using a slightly larger English muffin than Thomas’

• Not so basic b turkey sando

  • hewlettn on March 15, 2025

    Subbed in smoked chicken for turkey, this was fantastic, family has requested more sandos for dinner! Next time will halve sherry vinegar in dressing to 2 tsp

  • jess_na6y7k on February 21, 2026

    This sandwich is so good. The herby mayo is delicious.

• The only meatloaf that matters

  • hanachocho on January 27, 2025

    This was essentially one giant loaf of Italian sausage that resulted in a very rich dinner. I'm usually all for leftovers, but I couldn't bring myself to eat this again.

  • sydlikestocook on May 06, 2025

    So delicious! As the other commented noted, it is very rich. We did 1/2 mild and 1/2 hot, because I am a wuss and wasn't sure how much heat I could take. The side salad was very simple but provided a nice balance to the meatloaf.

  • adellel on January 20, 2026

    If you like sausage and cheese, you’ll love this.

• Chicken piccata with sweet corn, chiles & buttermilk

  • kbrooks on July 16, 2025

    This is not your usual piccata recipe, be forewarned. It is, however, fantastic! Deeply flavorful, tangy, briny,spicy. Super easy and quick. No lemon in the sauce at all; just a squueeze of fresh lemon juice on top of the finished dish. Didn't have a Fresno chili, so subbed in a jalapeño. Used thinned sour cream in place of the buttermilk. Definitely will make again.

• Last-meal scallops

  • kbrooks on July 30, 2025

    The garlic parsley butter! and the squeeze of lemon juice are perfect for this scallop dish. Super simple and quick. I simplified it more, eliminating the finish under the broiler. Instead I seared each side in a very hot pan,for 2 minutes per side, topped with the garlic parsley butter (which melts over the scallops immediately) and lemon and served. Depending on the size of the scallops may need 3 minutes per side.

• Olive oil-drowned potatoes with lemony onions & herbs

  • kbrooks on May 05, 2026

    This is the way to make a boiled potato absolutely irresistible! I didn't make the lemony onions, but I will next time I make this. I used a mix of chives and Italian parsley for the herbs. Definitely making this again.

  • MarieMacCheese on April 28, 2024

    Love this. Really herby and fresh.

  • lindsey_5xsrit on January 29, 2026

    Recipe changed my opinion on boiled potatoes!

  • emily_4k034p on February 20, 2026

    every recipe in this book is so full of FLAVOR I love it + these potatoes

• Pistachio, brown butter & halva chocolate chunk cookies

  • molly17659 on December 14, 2025

    These turned out perfectly for me. She has a very helpful video on making these. They spread quite a bit so I wouldn't put more than 4 on a baking sheet at a time. i also thing these might be nice with bittersweet or even milk chocolate. These somehow aren't super sweet but really have a complex flavor. They are easy to make and pretty impressive

  • zverboon on May 26, 2026

    Second time making these, I swapped the halva out and used less sugar this time since I like my desserts less sweet.

  • emily_4k034p on March 19, 2026

    these were DELICIOUS although I wonder if the halva is needed? It was difficult to source at my grocery store ??

  • amanda_2rngn8 on March 01, 2026

    These cookies are amazing. I’ve made this recipe probably 15 times now. I chill the dough balls overnight and use a heavy baking sheet- this helps a lot with an appropriate amount of spread.

• Kielbasa & cabbage pita with curry mustard

  • RachelHiltzgerr on June 09, 2026

    Overall this was only ok for me although my husband loved it. I felt the best part was the keilbasa. The mustard was too sharp for me so I added some maple syrup to tone it down. The cabbage was underwhelming for me. The flavors were nice together but not worth repeating.

• Ramen noodles with shroom & soy butter

  • RachelHiltzgerr on April 22, 2026

    Agreed that this is good but a little bland. Surprising for a Molly recipe! I didn't love the brand of ramen I used so would try spaghetti or udon if I make it again.

  • adellel on March 11, 2026

    This was a little bland. I might add a bit more soy sauce next time. Overall, though, creamy and good!

  • samantha_p4p04u on April 06, 2026

    Easy and a slight twist on my lazy buttered noodle dinner. Only had button mushrooms but will probably make again when I can get more fun ones from the farmers markets

  • stephanie_frj4st on March 11, 2026

    These were delicious and really elevated ramen noodles like ive never had before. .

  • allegra_isj16f on January 20, 2026

    Love the soy sauce and mushroom combo. We hardly ever have ramen on hand and usually use spaghetti, which is a good substitute. Typically buy only a carton of mushrooms (less than the recipe calls for) and admittedly its a little heavy on pasta/light on mushrooms but works in a pinch, recommend sticking with recommended mushroom amount when possible!

• The flakiest fish with shingled potatoes & walnut gremolata

  • RachelHiltzgerr on March 04, 2026

    The fish is good but the potatoes are amazing! Make sure you cut them super thin and really let them get crispy and golden. Worth it.

  • emily_4k034p on February 23, 2026

    the lemon and gremolata knocked this out of the park

• Salted malted banoffee trifle

  • zverboon on May 26, 2026

    Wanted to love this because I love grape nuts but this was sickeningly sweet, even with less sugar than called for. Couldn’t finish it.

• Pepperoni fried rice

  • geraldine_mqdsgl on January 26, 2026

    Good but too oily for my taste!

• Umam lasagn!

  • cshrewsbury on March 22, 2026

    This recipe is fantastic! Absolutely worth the time.

  • cshrewsbury on March 22, 2026

    This recipe is fantastic! Like any lasagna it took a while but it was worth it. The mushrooms are unreal.

• Cozy bowl

  • hailey_t7iwng on June 07, 2026

    We make this every week and typically add a meat of some sort. My kids love it

• Stuffed focaccia with spicy greens & cheese

  • CaptainPantsless on December 29, 2024

    I skipped the overnight rest, folded it wrong, and it still came out great. I’d use kale next time (she suggests that or spinach), only because the iron flavor was a bit strong for us. You could skip one of the two cheeses to save on the grocery bill without sacrificing much.

  • isabelle_j5s8iq on March 06, 2026

    I would halve the lemon zest next time. I did not put ricotta on top and it was still plenty cheesy! I did accidentally over proof and it was still good.

• Blistered pepps with torn halloumi & warm shallot dressing

  • CaptainPantsless on December 29, 2024

    I loveeeee this. If you like salty, vinegary, charred flavors - make asap.

• Dilly beans & burrata with frizzled shallots

  • CaptainPantsless on December 29, 2024

    Love this. We've made it with different beans/legumes, changed up the vin, etc. Excellent base.

• Spicy coconut-smothered green beans

  • emily_4k034p on February 20, 2026

    these were a great way to consume green beans as someone who doesn’t always love green beans

• Crispy potato skins with fried herb aioli

  • emily_4k034p on March 19, 2026

    not only was this delicious but I then used the leftover oil and potato insides to make mashed potatoes ??

• Spiced lentil burger with a very special sauce

  • jess_na6y7k on February 21, 2026

    Only veggie burger I’ve ever liked it’s so tasty

  • emily_4k034p on February 20, 2026

    this burger is why you should buy this book. it was a protein + fiber bomb and was SO good. I will be thinking about it forever

  • amanda_ejt6ss on February 18, 2026

    Good but I ended up having to add too much flour to make it stay together and didn’t think to add more spices. Next time I’ll over season if I add more flour

• Sweet cotija & sesame pancakes

  • brokencup on December 30, 2023

    Delicious! Quick and easy. Makes fluffy, salty-sweet pancakes.

  • CaptainPantsless on December 29, 2024

    Obsessed.

• Earl Grey & apricot jam scones

  • allegra_isj16f on January 29, 2026

    Good not great. Next time might cut back on jam, as it oozed out quite a bit on to the baking sheet. Really much prefer her Bon Appetit recipe for Sour Cream and Onion biscuits from March 2020!

• Griddled chorizo & egg stuffed pitas

  • allegra_isj16f on January 20, 2026

    Sleeper hit in Mollys book. Its a bit finnicky, but worth it. I usually add the egg when the pita is in the skillet, as its a tad messy and the egg almost always runs out. Quality/type of pita here is key, as some are easy to pull apart and others are not. Recommend making the sauce on this one as it really adds flavor!

  • brokencup on December 30, 2023

    Really tasty and easy, especially the jalapeño sour cream dipping sauce.

  • emily_4k034p on March 19, 2026

    I wasn’t a huge fan but my fiancee LOVED these!!!

• Bloo smoo

  • brokencup on December 30, 2023

    Great! My favorite of the two smoothies.

  • CaptainPantsless on December 29, 2024

    We use whatever milk (usually oat) is in the fridge. Always tasty.

  • hailey_tthlx3 on September 16, 2025

    Super tasty! You can sub your milk of course. If I have time, I like to soak the dates in hot water so they blend better. If you have a better blender than I do, you probably don’t need to do that.

  • hailey_tthlx3 on September 16, 2025

    I really enjoyed this smoothie. My blender kind of sucks, so if yours does too, I recommend soaking the dates in some hot water so they blend smoother. The first time I made this, I had massive chunks of dates.

  • simone_lu3llo on February 22, 2026

    This has become my go-to smoothie recipe! I use her recipe as the main framework and swap ingredients here and there. I like to use coconut water as the liquid and a spoonful of peanut butter if I don’t have dates on hand.

  • ellen_gvlooi on April 09, 2026

    old faithful

• Tahini date shake smoo

  • emily_4k034p on February 23, 2026

    not a big smoothie girl but I enjoyed this

  • njpoirier on July 07, 2024

    This is my favorite of her two smoothie recipes in the book. It’s nutty, creamy, and the perfect mix of salty sweet

• Sunken drunken apple cake

  • Thompsonkrienke on January 18, 2025

    Loved it! I subbed cup for cup gluten free flour and it worked great.

  • emily_4k034p on February 23, 2026

    I subbed the bourbon for and equal amount of apple cider and some vanilla and think I actually prefer that

• Maple ricotta munchkins

  • Katmonks on February 22, 2026

    Needed a lot more flour to come together to form balls in the oil, but once added they were excellent

  • CaptainPantsless on December 29, 2024

    Stunning. My mom stopped by and I could make these while talking- so simple. Low effort, mega reward.

• Ooey-gooey carrot cake

  • emily_4k034p on February 20, 2026

    I made this without the butter sauce and holy moly was it still delicious. I can only imagine what it would be like as written!

  • sburton0409 on July 29, 2025

    I thought it would be more of a bar, but it is a cake! Yummy and somewhat savory. Serving with ice cream is a must!

• Orange creamsicle poppy cake

  • michelle_vbpx6p on December 31, 2025

    I didn’t like the texture of the cake. Would prefer these flavors in a sour cream tea cake style instead. Everyone at the cookbook club loved it though! It tastes better the following day

  • brokencup on December 30, 2023

    The cake was moist and tasty, but I thought the poppyseed cream was unnecessary. Next time I’ll make it without.

  • emily_4k034p on February 20, 2026

    3?? because my partner liked this cake. I did not like the poppy cream & our oven heated the cake unevenly so it came out wonky. I suspect it would be better without the poppyseed cake as someone else mentioned