Molly Yeh puts a twist on the best Canadian junk food by swapping out the fries for tater tots and covering the whole dish in tender braised short ribs.
For these traditional Purim treats, Molly Yeh adds the flavor of bright lemon and warm coconut to the sugar cookie dough and folds around a sweet, sticky poppy seed filling.
Molly Yeh stuffs pastry dough with homemade strawberry vanilla jam infused with rose water. A cream cheese glaze and sprinkles are served on the side for some fun DIY decorating.
It's beet harvest time and the farm is buzzing! Molly Yeh keep the farmers going through their long shifts by making these tasty Chocolate Doughnuts with Coffee Glaze and Hazelnuts.
Molly Yeh makes the ultimate pot of beans with layers of flavors from garlic chips, briny pickled peppers, kale and cannellini beans all nestled in a thick and creamy sauce.
Molly Yeh makes her version of Swedish meatballs with warm spices, ground beef and pork. They're served with gravy and tart lingonberry sauce for a delicious match made in meatball heaven!
Molly Yeh shares how to make this grown-up, peanut butter version of a childhood favorite, including how to create adorable little marzipan vegetables to bury in the chocolate cookie-crumb dirt.
Molly Yeh makes a coconutty version of a Chinese bakery classic, a pillowy soft bun filled with rich custard and topped with a craggy cookie hat that resembles a pineapple when baked.
Molly Yeh adds lemon zest to the doughnut batter for this new take on the classic NYC black and white cookie, topping the cake-y treat with a sweet black and white glaze.
Molly Yeh adds panko for an extra crispy crust on this skewered combination of all-beef hot dogs and mozzarella cheese. She dusts in sugar to finish, with ketchup and mustard for dipping.