Molly Yeh recommends using a good quality olive oil for her blondies, and she tops them with homemade chocolate frosting and a little something special.
Molly Yeh makes little frittatas with cottage cheese and spinach baked in a cupcake shape -- perfect for getting some veggies and protein into the kids!
Molly Yeh's pillowy cardamom spiced buns are filled with sticky almond paste infused with rose. A cloud of pink floral whipped cream is delightfully whimsical!
Molly Yeh makes sweet breakfast rolls with strawberry and blueberry jam, rolling the dough in cornmeal to give it the crunchy texture of English muffins.
Molly Yeh grills up juicy New York strip steaks for this nicoise salad-inspired sandwich that includes a salty olive tapenade and tangy Dijon vinaigrette.