Molly Yeh, the internet sensation behind the popular food blog my name is yeh, will be taking her talents to a bigger screen—your TVs, that is. Yesterday, she took to Instagram to announce, à la Beyonce, that she'll be premiering her very own Food Network show on June 24.
The show will be called Girl Meets Farm and takes place right in Yeh’s kitchen—yes that one—in her home on the North Dakota–Minnesota border. Per her announcement, the show will feature her classic, most favorite dishes: Think Funfetti cakes and hot dishes, challah and potstickers, recipes she's culled from her Chinese and Jewish heritages, with a healthy dose of Midwestern comfort.
Girl Meets Farm is slated to premiere on Sunday, June 24 on the Food Network at 11 a.m. EDT. According to FoodNetwork.com, the inaugural episode will feature recipes for fish tacos with crunchy cabbage slaw and cilantro dressing, pigs in blankets with harissa ketchup and honey mustard, meatball sliders "with a twist," and baked donuts with rhubarb, blood orange, and blueberry glaze. We talked to Molly on the heels of the show's announcement:
Valerio Farris: How has the response to the news been?
Molly Yeh: Wide enough that my hands are a little tendonitis-y from responding to sweet text messages and DMs, not so wide that any of my ex-boyfriends have congratulated me, so I'd say GOOD!
VF: What can we expect from the show?
MY: A lot of very fun food that also holds a lot of meaning to me. Something that has been a huge priority for me since the idea of a TV show was even mentioned was being able to make the types of recipes that I connect with very closely, whether they’re inspired by my Jewish/Chinese heritages or the food I fell in love with when I moved to the farm or the nostalgic food that I obsessed with in the 90s. I was indeed a bit nervous that showing recipes to a much broader audience might necessitate some types of recipes or tweaks to recipes that I didn’t feel 100% excited about, but in working with the crew and the network, we came up with a lineup of recipes that I am feeling incredibly great about. It’s colorful food that’s fresh and new and things you’ll want to eat (or rather that I couldn’t stop eating on set). There’s a marzipan scone loaf, rhubarb glazed donuts, a fishy take on the Walking Taco, and meatless meatball sliders that I’m dreaming about right this second.
There is also an exceptional apron wardrobe.
VF: How do you plan to transition to the (bigger) screen?
MY: I’m not totally looking at it as a transition so much as just reassigning some of my sleep hours to freakout-out-about-show hours. I’m still going to be spending all of my days working on new recipes, I’ll still blog every week, Instagram every day, and eat pizza every Friday, it’s just that now some of my recipes will be in TV form and my stories won’t be written in a post, they’ll be spoken with nasal-y A’s.
Yeh! Sounds good to us.
In anticipation of the first episode, we culled our site for the best Molly has to offer—she’s been posting her recipes on Food52 since 2013. They're all sorts of inventive and silly and gorgeous, and we love them.
What's your favorite Molly Yeh recipe? Share your go-tos in the comments below.