There’s a new brunch dish in town — waffles a la challah. They’re so mind blowingly tasty that challah French toast better watch its back.
Watch the video of popular blogger and cookbook author Molly Yeh making bagels.
An exciting array of beautiful new books includes recipes from Israel, Rome’s Jewish quarter, Brooklyn and the Upper Midwest.
At the launch party for “Molly on the Range,” our food editor and her long-distance columnist embraced like old friends, though they had never met in person. Still, Molly in the flesh presented a few surprises.
We spoke with Molly Yeh about her new cookbook, what she recommends we make from it for the holidays and how she expresses her identity through food.
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.