More Is More: Get Loose in the Kitchen by Molly Baz

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    • Categories: Quick / easy; Appetizers / starters; Cooking for 1 or 2; Italian; Vegetarian
    • Ingredients: garlic; Sungold tomatoes; basil; chives; cottage cheese; grape vinegar; dried red pepper flakes; crusty bread
    • Accompaniments: Mollz ballz; Drunken cacio e pepe
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    • Categories: Snacks; Italian; Vegetarian
    • Ingredients: Yukon Gold potatoes; lemons; Parmigiano Reggiano cheese; mozzarella cheese; eggs; pitted green olives; canola oil; all-purpose flour; panko
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    • Categories: Dressings & marinades; Salads; Main course
    • Ingredients: limes; fresh ginger; mixed vegetables of your choice; cilantro; eggs; rotisserie chicken; toasted sesame oil; ground cayenne pepper; nuts of your choice; unsweetened coconut flakes; sesame seeds; coconut milk; peanut butter
    • Accompaniments: Cucumber bag salad with miso-poppy dressing; Spicy coconut-smothered green beans
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    • Categories: Cocktails / drinks (with alcohol); Entertaining & parties; Summer
    • Ingredients: fresh ginger; pineapple; limes; Coco Lopez cream of coconut; tequila blanco; mezcal
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    • Categories: Pasta, doughs & sauces; Main course; Italian
    • Ingredients: celery; yellow onions; fennel; rosemary; mascarpone; Parmigiano Reggiano cheese; ground beef; Italian sausages; white miso; tomato paste; dry red wine; dry white wine; lasagna noodles
    • Accompaniments: Triple threat garlic bread
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Notes about this book

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Notes about Recipes in this book

  • Hot sauce-braised short ribs with winter squash

    • 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.

    • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • Spicy green fregola with salty yog

    • meggan on February 06, 2024

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

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • Sweet cotija & sesame pancakes

    • brokencup on December 30, 2023

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

  • Griddled chorizo & egg stuffed pitas

    • brokencup on December 30, 2023

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

  • Bloo smoo

    • brokencup on December 30, 2023

      Great! My favorite of the two smoothies.

  • Orange creamsicle poppy cake

    • 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.

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  • ISBN 10 0593578848
  • ISBN 13 9780593578841
  • Linked ISBNs
  • Published Oct 10 2023
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

Learn to cook with confidence and unbridled joy in 100 big, bold, flavorful recipes from New York Times bestselling author Molly Baz

It’s time to crank up the heat and lose the measuring spoons because the secret to cooking is hiding in one simple motto: MORE IS MORE. In her bestselling debut cookbook, Cook This Book, Molly Baz taught the cooking essentials and put her love for mortadella and dill on blast. In More Is More, she’s teaching cooks how to level up their cooking, loosen up in front of that ripping hot pan, and seek deliciousness at all costs. (And yes, there will more mortadella.) More Is More is a philosophy that encourages more risk-taking, better intuition, fewer exact measurements, and a “don’t stop ‘til it tastes delicious” mentality.

The recipes in More Is More are fit for any day of the week and for cooks of all skill levels. Each recipe will teach a technique or flavor combination that takes Molly’s maximalist, “leave no flavor on the cutting board” approach. So crank your ovens! Grab a fat pinch of salt! And if you’re going to use an ingredient, truly use it. Just one lonely clove of garlic? Not in this cookbook!

Start your morning with a Crispy Rice Egg-in-a-Hole, throw together a Chicken Salad with Coconut Crunch for lunch, look forward to Drunken Cacio e Pepe for dinner, and save room for a fat slice of Ooey Gooey Carrot Cake for dessert. The Only Meatloaf that Matters will teach you the power of re-frying, while Miso-Braised Chicken and Leeks will ensure you never throw away the green tops of the leeks again.

Throughout, you’ll encounter hundreds of QR codes to step-by-step audio tutorials for a hands-free cook-along experience guided by Molly, plus recipe videos to help illuminate some of the trickier skills and recipes.

With intoxicatingly delicious recipes, vivid photographs, and Molly's one-of-a-kind playful guidance and whimsy, More is More will inspire cooks to embrace a fearless mindset to level up their cooking—for life.

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