Posts Tagged: Molly on the Range Results 13
For two years now I’ve been chatting on the phone and conversing via email with our extraordinarily talented contributor, the uber-blogger and cookbook author Molly Yeh. We’ve discussed story ideas and deadlines, talked about her new book, “Molly on the Range,” and bonded over both having dads who cooked Chinese food. (Molly’s father is Chinese; my dad took lessons throughout my teens.) But since Molly resides on a farm in North Dakota and I work at a desk near the South Street Seaport in Manhattan, Molly and I had never actually met in person.
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.