Molly Adams

4 days ago | lawrencekstimes.com | Cuyler Dunn |Molly Adams |Maya Hodison

Share this post or save for laterOne word repeatedly came up as Annette Camlin described her family’s decadelong experience with Lawrence Public Schools’ special education services: trauma. It began with the district failing to accommodate her son Calen’s autism and chronic health condition. Despite medical documentation and support from special education staff, Calen was marked truant, denied access to therapy during class and pressured to shorten medically necessary restroom breaks.

5 days ago | simplyrecipes.com | Molly Adams

Simply Recipes / Shilpa IyerWhy Make This• A few tablespoons of bacon fat, added while the drained cooked potatoes are still hot, infuse them with richness and smoky flavor. • To complete the salad, add crispy bacon bits, diced yellow onions, lots of freshly cracked pepper, and just enough mayonnaise to hold everything together. For every summer occasion for as long as I can remember, my mom has made her famous potato salad.

1 week ago | simplyrecipes.com | Molly Adams

Simply Recipes / Getty Images / Molly Adams Perhaps it's because I am a culinary nerd, but I'm constantly searching for what I like to call "foundational recipes." These include the perfect cookie dough, a universal all-purpose bread dough, a fool-proof muffin recipe, and, the ultimate challenge, a perfectly moist cake. In this pursuit, I've made almost every kind of cake you can think of—oil-based, butter-based, reverse-creaming method, and even chiffon.

1 week ago | simplyrecipes.com | Molly Adams

Simply Recipes / Getty Images / Molly Adams One of the first dishes I learned how to make in culinary school was a traditional Spanish gazpacho. Looking back, I realize this is the perfect dish to start off eager young chefs—while the recipe couldn't be simpler, it’s a true lesson in restraint and allowing ingredients to shine. Perfecting the cold tomato-and-cucumber soup is a delicate balance. There's only a handful of ingredients; some are powerful and others are more subtle.

1 week ago | simplyrecipes.com | Molly Adams

Simply Recipes / Getty Images / Molly Adams Fresh out of culinary school, I had the honor of interning at Food & Wine. A few weeks into my internship, the office made a big move, and I was in charge of setting up the new cookbook library, which was pretty much my dream. Frankly, I was emptying moving boxes and placing cookbooks on shelves, but just being surrounded by so many amazing cookbooks was inspiring. While the internship offered a rich experience, the paycheck left a little to be desired.