Read a Note from Food Network Magazine’s Special Guest Editor, Molly Yeh
The Girl Meets Farm star leaves her stamp on our October 2021 issue.
From my very first issues of American Girl and Girl’s Life, I have been enchanted by the world of magazines. The advice columns, glittery lip gloss recommendations, embarrassing but relatable stories and flared-jeans style inspo made me feel — in a pre-social-media world — like I was part of a very fun community. Every month I waited for my magazines to arrive so I could study them cover to cover and cut out the pages for my own “magazines” in big hardcover scrapbooks that I probably still have somewhere. My love for storytelling and combining words with colorful imagery ultimately found its way to the internet, where I started my food blog, My Name Is Yeh, in 2009.
This blog opened a world of doors for me, from my first desk job as an intern at Time Out New York to my first book deal for Molly on the Range, and ultimately to my Food Network show, Girl Meets Farm. So I think it’s safe to say that my love of magazines has led to some really cool opportunities! Now, to be guest-editing Food Network Magazine, a publication that captures the pure joy and excitement that made me fall in love with magazines in the first place, is a total dream come true.
In fact, I screamed when I found out I’d be your October guest editor. Visions of Miranda Priestly from The Devil Wears Prada flashed before my eyes (but, like, a nicer, more nurturing version of Miranda, as if she were channeling Ree Drummond or Sunny Anderson). Sunny set the bar really high as the magazine’s first guest editor last fall, so I knew I had some big shoes to fill. But I can tell you it was a blast!
In this issue, instead of glittery lip gloss, we have sprinkles. Flared jeans have made way for everything-bagel sweatshirts. And the advice you’ll find isn’t for snagging a spot at the cool lunch table, it’s for making hand-pulled noodles (which, let’s be real, will instantly make whatever table you’re sitting at the cool table). I am a passionate fan of everything and everyone we’ve included: the marzipan and tahini recipes, the hotdishes from Midwestern cooking celebs, the Benjamina Ebuehi desserts. I had so much fun working on this issue, and I am so gosh-darn excited to share all of it with you. As the temperatures get colder and the vibes inside get cozier, my hope is that these recipes and stories inspire you to get creative, cook something tasty and let your food-loving flag fly!
*Tosses sprinkles in the air*