If you’re into food, you’re very likely into Molly Yeh’s recipes. The voice behind the blog My Name is Yeh and cookbooks Molly on the Range and Short Stack Yogurt, as well as the host of Food Network’s Girl Meets Farm, Molly’s brightly flavored—and often brightly colored—recipes call out to devoted fans from around the world. Not to brag, but I’ve been cooking from her blog for years, before the girl even met the farm.
Luckily, Yeh’s been a friend of Food52’s for a while, too, so we’ve scored some of her most creative recipes, including a gingerbread farmhouse (wow!). For 13 sprinkle-heavy, tahini-slicked, pastel-frosted, crispy-crunchy Molly Yeh recipes—don’t worry, those are all different foods!—read on.
In my humble opinion, there’s nothing more genius than roasted potatoes dipped in mayo. Oh wait, yes there is: roasted potatoes dipped in mayo spiked with paprika and vinegar.
It’s a pound cake! It’s a scone! It’s both—and also neither. Nutty-sweet thanks to chocolate and marzipan, this one begs to be sliced, griddled on both sides in salted butter, and eaten with a big dollop of Greek yogurt.
She’s Always Got Sweets Up Her Sleeve
My go-to recipe for any friend or family member’s birthday, this cake tastes like the boxed version, but just a little bit better. And isn’t that all we want in this world?
As someone who has received her fair share of crappy chocolate disguised as Hanukkah gifts, “gelt” bums me out. But then I discovered this cookie and changed my tune. Because hazelnuts and chocolate are a perfect combination, and I don’t have to use the bad chocolate to make a gelt-cookie.
A black-and-white cookie meets a lofthouse cookie in this pink-frosted cakey confection. The yogurt in the glaze is the real star, and would be welcome on any simple cake of mine as well.
You probably already have everything you need for these salty shortbread cookies, even if you’re out of flour. It’s just butter, sugar, and pretzels—ground into a flour, thank you so much.
For a gingerbread house you might actually eat, look no further than Yeh’s recipe—and don’t forget the glue—er, frosting.
While I’m not hosting parties right now, I remain interested in party tricks, especially when they involve cake. The trick here is how plumb simple the batter is to put together (which is honestly what I’m looking for at this point when I’m craving dessert.) As Yeh says: “It is idiotproof, hangover-proof, and can be made in even the most unequipped kitchens.” A delight.
Savory Snack Game: Achieved
The only thing fluffy, buttery challah was missing was a good handful of scallions and a slick of toasted sesame oil. The last time I made this recipe, I asked to be left alone with the loaf. I have no shame admitting this.
Though you can buy dumpling wrappers at the grocery store, the dough is no more than flour, salt, and water—from there, employ the other members of your household to help you stuff and fold. Or if it’s just you, there’s never been a better time to binge Bridgerton, or whatever people are watching these days.
If I need to tell you how great corn dogs are, you probably haven’t had one yet—a fact you should change immediately. If you close your eyes as you eat one, you can pretend you’re having a blast at a cute state fair…even if you’re in your boring apartment (like me).
For Snack Nights (perhaps obvious, but those are nights when you simply cannot eat a proper meal and instead want to graze for several hours), these Cheeto-crusted, cheese- and bacon-stuffed jalapeño poppers are a superb choice.
Another entry for Snack Night. Don’t knock a fried pickle til you’ve had one! Or five. But instead of using a batter to coat the pickles before their hot oil bath, use Yeh’s ingenious trick: egg roll wrappers, for guaranteed crispiness.