Yeh makes a festive brunch for the Jewish New Year
For the longest time, Molly thought Beef Wellington was just too fancy until she realized that it’s basically just a giant pig in a blanket…or…more like a cow in a blanket. This is her Asian-ish spin with a big, juicy, honkin’ beef tenderloin slathered in black bean garlic sauce with a layer of spinach and HAM! All wrapped up in two layers of buttery, golden, flaky puff pastry.
Get a kick out of your coffee cake with this delicious Mexican chocolate babka. 😋🍞🍫 Recipe: https://bit.ly/3LZKcLL Girl Meets Farm Sundays at 10:30am... | chocolate, coffee cake, recipe, babka
Bibimbap is a Korean rice dish, classically served in a hot stone bowl so the rice gets a nice crust. In her version, Molly sears the rice to give it that feel. She makes bibimbap at least once a week since it’s so easy to top rice with ingredients and some gochujang and make it crave-able. This version has sweet and salty steak, kimchi, carrots, sunny side egg and gochujang sauce. It’s a colorful bowl of comforting goodness.
A pocket full of delicious. 🌯
It's hard to believe that it's been so long. The last time I was here, the year was ending. And now here we are halfway through the new year. Needless to say, we've got lots to catch up on, so please, let's keep the conversation going, 'cause it's official, I'm back in the blogosphere!
Food Network and Molly Yeh have signed a new two-year exclusive deal that includes more episodes of Girl Meets Farm, it was announced today by Betsy Ayala,
Molly Yeh, star of 'Girl Meets Farm' developed a Pickle Brine German Potato Salad that is perfect for a summer barbecue and is a tasty side that goes well with any main dish.
This cooked tomato and pepper salad is inspired by matbucha, which is common in Moroccan cuisine. It has a dip-like consistency and Molly likes it so much she eats it by the spoonful! It’s one of the ways she gets vegetables into her and her family's mouths in the cold winter months…a can of tomatoes and peppers and low and slow cooking, yum.
Molly Yeh’s delicious halva bars are not only simple to make, they are a great way to play around with some lesser-used ingredients like rosewater, toasted pistachios, and sweetened condensed milk. You’ll be back for seconds.
These recipes Molly Yeh has shared with Food & Wine include options for fast weeknight dinners, hearty make-ahead breakfast and lunch dishes, and desserts we can't get enough of.
continuing on with my list of foods that i plan to stock in our freezer for my maternity leave, i have to share this soup with you that is the best kept secret of the upper midwest. knoephla soup is right up with tater tot hotdish as my favorite new food that i’ve learned about since moving here. knoephla (neh-fla) are little chewy dumplings that made their way to this area with german immigrants and are most commonly enjoyed in creamy potato soup, but can also be sautéed with sauerkraut and sausage or put into hotdish. they are kind of like plumper smoother spaetzle and the frozen store-bought ones look a lot like mochi bits. knoephla soup is traditionally made without meat, just potatoes, vegetables, a bit of cream, and my favorite (from dakota harvest, r.i.p.) had the most warming hit of nutmeg. the texture of the dumplings and the pure comfort of it all makes this the kind of soup that i just shovel into my mouth with abandon. we had it at our wedding and for years now i’ve wondered why it hasn’t seemed to pick up that much popularity outside of the upper midwest.
She has a clever trick for braiding perfect strands.
See photos about Molly Yeh's Best Dessert Recipes from Food Network
See photos about Molly Yeh's Best Dessert Recipes from Food Network
These are Molly’s giant version of those tiny peanut butter blossom cookies that are a staple for any holiday season, particularly in the Midwest. She started making these with flat chocolate to enhance the textural variation and give them such a satisfyingly chewy and dense bite.
These are Italian-inspired filled doughnuts, not too far off from sufganiyot or jelly doughnuts, but daintier. Molly used to get them at a bomboloni shop she frequented in New York and loves to use pistachio pastry cream for the innards because of the lovely pale green color and delicate nutty flavor.
Molly’s family represents the Grand Forks chapter of the World’s Smoothie Fan Club…they make smoothies at least every other day! This version tastes exactly like a blueberry muffin…mmm, but don’t tell the kids…there is some sweet spinach in there to make them good for you too!
These buns have all the flavors of stollen, a German yeasted cake studded with dried fruits and citrus…in cinnamon bun form! Molly first started craving stollen while she was pregnant and would infuse its flavor into all sorts of baked goods….cookie bars, granola and now, these swirly buns—they’re perfect for a special Christmas morning breakfast!
a few years ago i dated a human whose legacy lives on in two tasty ways: his mom’s meatless meatballs and his dad’s latkes. his dad’s latkes were perfect. crispy on the outside, soft and flavorful on the inside. i remember being in shock when i first had them at his family’s annual hanukkah party be
Happy Friday!! And guys, this truly is a happy one because it's impossible to read or cook Molly Yeh's recipes from Molly On The Range: Recipes and Stories from an Unlikely Life on a Farm without breaking into a huge grin. They and she are just pure fun!! As are these Scallion Pancakes a
These recipes Molly Yeh has shared with Food & Wine include options for fast weeknight dinners, hearty make-ahead breakfast and lunch dishes, and desserts we can't get enough of.
I was a total blob this weekend as I came down off of this month of filming! I made snickerdoodles and then ate snickerdoodles, watched the UND hockey team score a million goals against Wisconsin, baked an extra buttery loaf of Alexandra’s bread , and discovered the brilliance that is Cynthia’s
