Posts Tagged: Molly on the Range Results 12
The ebullient, multitalented food blogger/photographer (and Juilliard-trained percussionist) Molly Yeh has been a contributor to the Forward’s food section for years. Her first cookbook, “Molly on the Range,” comes out October 4. I recently had the pleasure of speaking with Molly about the book, what she recommends we make from it for the High Holidays and how she expresses her identity — and reaches across cultural boundaries — through food.
Question: How do you make a plate of hummus filling enough for a bunch of big burly farmers?
Answer: Put meat all over it.
Each of the recipes below plays a role in Molly Yeh’s party dish hummus with meat all over it. And each is a great to have around pretty much at all time.
An old friend from camp once told me that you can tell if a challah recipe is good by looking at how much oil and sugar there is in it. The more of those things, the better. Amen.