Molly Yeh adds an extra pop of citrus flavor by incorporating orange blossom water into her holiday tower of chewy Norwegian almond cakes.
Molly Yeh drenches big mounds of coffee ice cream in melted chocolate and rolls them in crushed cookies and sprinkles.
Molly Yeh puts a Middle Eastern spin on eggs Benedict using pita bread, spinach and a creamy feta sauce.
Molly Yeh makes her version of classic black-and-white cookies with a cakey cookie and freeze-dried strawberry glaze.
Molly Yeh seasons ground pork to make her own sausage patties, which she stuffs with cheese for irresistibly gooey breakfast sandwiches.
Molly Yeh and a friend go snowshoeing -- with treats, of course! They snack on Pistachio White Chocolates and Beef and Rutabaga Hand Pies with Jalapeno Ketchup. Then, they have some cheesy fun with a Gruyere Fondue Dinner party with Gummy Bear Bark for dessert.
Molly Yeh combines ground pork and beef to make juicy meatballs that are smashed on the griddle for delicious crispy edges. Fennel seeds add a little sausage flavor.
Molly Yeh adds diced ham to her classic side dish of tender potatoes and silky Gruyere cheese sauce.
Things are "springing" into action on the farm, so Molly Yeh makes some easy Midwest staples to keep everyone going. She starts with Carrot Cake Baked Oatmeal and then makes a french fry-covered Busy Day Hotdish and Pea and Bacon Salad with creamy French Dressing. For dessert, there's rich Rocky Road Fudge.
Molly Yeh creates rich and fudgy brownies with a graham cracker crust that are covered in charred marshmallows.
Molly Yeh and her husband, Nick, celebrate Shabbat with a delicious, no-stress dinner on the farm. Molly prepares Orange Juice Challah and succulent Shawarma Stuffed Peppers, and for dessert, she makes her creamy Gingersnap Coconut Icebox Cake. Then Molly transforms the leftover challah into Strawberries and Cream Stuffed French Toast for breakfast the next day.
Using easy-to-grab skewers, Molly Yeh stacks her classic fried hot dogs with all the fixings as high as the Sears Tower!
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.