How do you make a plate of hummus filling enough for a bunch of big burly farmers? Put meat all over it, then consider serving it as the centerpiece of a modern holiday meal.
Each of these elements is called for in the delectable party dish Molly Yeh calls ‘hummus with meat all over it.’
This challah is the basis for Molly’s scallion pancake challah — but it’s also delicious as is.
Molly describes this bread as her in bread form — Chinese and Jewish are braided together.
The tahini here sends an otherwise classic chocolate cake right over the edge into no-going-back territory.
Sometimes there’s not enough time in the day to make sufganiyot from scratch. No worries! Here’s a shortcut that’s fun, easy and extremely delicious.
With tomatoes now hitting their peak it’s practically impossible to get enough. This Italy-meets-Israel-inspired salad is just right for a holiday-weekend picnic — or any warm-weather meal.
For Molly Yeh, the arrival of winter is something to celebrate. She’s toasting the season with a warming cup of cocoa, made with coconut milk and a touch of honey.
Molly Yeh devises a decidedly Jewish take on stuffing, with bagels as the main ingredient and classic accompaniments such as lox and capers mixed in.
Molly Yeh offers a vibrantly photographed step-by-step on how to make mandle bread, touting the sturdy cookie as a favorite sweet — and the perfect addition to any care package.