Molly Baz

Los Angeles

Food Writer and Editor at Freelance

Cook, Cookbook Auteuuuur, Cae Sal Enthusiast, Weenie Lover 🌭 MORE IS MORE avail for pre-order now

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Articles

Molly Baz's Pistachio, Brown Butter and Halva Chocolate Chunk Cookies

1 week ago | latimes.com | Molly Baz

1 Place the pistachios in the bowl of a food processor and pulse several times until chopped but not yet finely ground. Scoop out and set aside 2 to 3 tablespoons of the chopped nuts (we’ll use those later for the cookie tops). Continue pulsing the pistachios in long pulses until finely ground, about 1 minute. 2 Brown the butter: Cut 10 tablespoons of butter into cubes.
Molly Baz's Pistachio, Brown Butter and Halva Chocolate Chunk Cookies

1 week ago | aol.com | Molly Baz

This chewy-crispy cookie recipe from "More Is More" by Molly Baz is savory-sweet with ground pistachios, halva, chocolate chunks and flaky sea salt.
Molly Baz's Pistachio, Brown Butter and Halva Chocolate Chunk Cookies

1 week ago | ca.style.yahoo.com | Molly Baz

Simply RecipesMy All-Time Favorite Lunch Is Ready in 15 MinutesIt makes an ordinary lunch feel fancy. BuzzFeed"I Tried It, And The Difference Is Incredible": People Are Sharing Small But Mighty Cooking Tricks That Changed Everything For The Better"I was watching this old cooking show that said to do it. I thought that was just fancy talk, but I decided to try it.
How to Make Your Own Powdered Sugar-or Is It Confectioners’ Sugar?

1 week ago | yahoo.com | Molly Baz |Hannah Lee Leidy

Alex LauWhether the package you pick up from the grocery store bears the name powdered sugar, confectioners’ sugar, icing sugar, or 10x, the contents inside are all the same type of sugar. This delicate, ultra-fine powder is a kitchen workhorse.
Matzo Ball Soup

Mar 3, 2025 | bonappetit.com | Molly Baz

Fans who grew up eating matzo ball soup have firmly set opinions. Some love “floaters” or light, fluffy matzo balls; others prefer “sinkers,” a denser style of dumplings. This version meets the two camps in the middle, with matzo balls that are rich and flavorful (thanks to the addition of schmaltz, a.k.a. rendered chicken fat) and tender and light (thanks to a generous amount of beaten eggs and ample time left to hydrate).
BLUEBERRY CORNMEAL MUFFINS

Feb 26, 2025 | rosiekellett.substack.com | Rosie Kellett |Alison Roman |Molly Baz

I can hardly believe I’m writing this but my cookbook In for Dinner is going to be published in the U.S. and Canada later this year - and I am THRILLED to my core - you can pre-order it here ! In for Dinner promises 101 delicious and achievable, budget-friendly, vegetable-forward recipes made for communal eating and entertaining.
Molly Baz’s Worst Day So Far

Feb 11, 2025 | carlalallimusic.substack.com | Molly Baz

Paid Subscriber Episode SetupIn this episode of Worst Day of Your Life So Far, Molly Baz, cookbook author, mayo entrepreneur, and my beloved friend, recounts a harrowing tale that led one doctor to tell her she might never run again. True story.
Mortadella-wrapped grissini recipe by Molly Baz

Dec 2, 2024 | theguardian.com | Molly Baz

The only thing more decadent than starting off a meal with a platter of mortadella is starting off a meal with a platter of breadsticks rolled in spicy chilli butter and then wrapped in mortadella. I first had a mortadella-wrapped breadstick at Nancy Silverton’s Osteria Mozza and haven’t stopped thinking about it since. My version features a super-simple compound butter with funky, spicy Calabrian chillies and lemon zest (to really live, try it on roast chicken and baked potatoes).
Slow-Roasted Salmon Recipe | Bon Appétit

Oct 16, 2024 | bonappetit.com | Molly Baz

The first time we ran a recipe for slow-cooked salmon poached in olive oil, surrounded by fennel and citrus slices, and casually pulled apart, readers swooned. We swooned! It became an instant, oft-imitated classic. We’ve riffed on it ourselves, running flavor variations over the years, including this new one. The reason it has become such a staple: The low temp and abundance of olive oil make it nearly impossible to overcook. You’ll forget there’s any other way.
Corn Muffins With Fresh Corn Recipe

Oct 15, 2024 | bonappetit.com | Molly Baz

Back in 2018, former BA food editor Molly Baz sent a reference photo for her corn muffin recipe to her team, as planned—and to all 2,600 employees at Condé Nast. “The crowds went wild,” Molly explains. We get it. These cornbread muffins are packed with sweet, juicy corn kernels. Per Molly, they’re “so delicious, so corny, so hot and steamy, [and] buttery.” Aside from sending a low-res photo to over 2,000 strangers, what’s not to love?