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Girl Meets Farm

Girl Meets Farm

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These are Molly’s version of Shanghainese lion's head meatballs, called that because the braised green vegetable is supposed to look like a lion’s mane. They’re usually made with ground pork, but she likes to lighten them up using ground chicken.

Ginger Chicken Meatballs on Soy-Braised Cabbage (Shih Tzu Tou)

Recipe courtesy of Molly Yeh

This is Molly’s take on the classic steamed buns you get at dim sum, but chicken instead of barbecue pork because that’s her favorite; she says it’s basically a chicken meatball inside of a steamed bun!

Ginger Scallion Chicken Steamed Buns

Recipe courtesy of Molly Yeh

This recipe is tailored to make smaller gingerbread homes because it uses a dough that bakes up puffier and softer than your average gingerbread foundation. Molly loves it because they’re good for both building and eating. She uses royal icing to glue the houses together and American buttercream as a tastier decoration adhesive for eating immediately! These are fun to build, make and eat at any age!

Gingerbread Farmhouses

Recipe courtesy of Molly Yeh

For a delicious lunch on the go, Molly combines her ginger chicken meatballs with her yeasted scallion pancakes to create these flavorful sandwiches.

Ginger Chicken Meatball Sandwiches

Recipe courtesy of Molly Yeh

Hamantaschen are traditional Purim cookies in the shape of triangles, which are said to represent either the hat or ears or pockets of the villain in the Purim story, Haman. I fill mine with all sorts of different things, but this version draws on the flavors of spumoni: pistachio, cherries and chocolate. And it’s gigantic, so it’s also kind of a pie! Technically since this is just one, it’s grammatically correct to call this a hamantasch, but I’m not the grammar police.

Giant Spumoni Hamantaschen

Recipe courtesy of Molly Yeh

Latkes, fried potato pancakes, are a Hanukkah tradition, but I also love them for Passover because they are so deliciously carby and easy to make Kosher (no bread or leavening!). This is a giant version that's perfect for breakfast because it's topped with smoked salmon and a runny egg yolk, which runs all over everything for a rich and delightfully messy thrill.

Giant Latke Skillet

Recipe courtesy of Molly Yeh

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Gingersnap Coconut Icebox Cake

Recipe courtesy of Molly Yeh

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Golden Spiced Tiramisu

Recipe courtesy of Molly Yeh

The first time Molly had gooey butter cake was when she was visiting one of her high school besties in St. Louis, where gooey butter cake originated. It’s normally made with a box mix, but Molly likes to use her go-to quick vanilla cake recipe and then dunk the gooeyness in nonpareils for fun! The cream cheese and lemon here balance out all the butter and prevent it from tasting overly sweet and rich.

Gooey Butter Cake on a Stick

Recipe courtesy of Molly Yeh

Molly’s favorite fries are salty bistro-style fries. They’re triple-fried for triple-the-fun, dunked in mayonnaise and served in a parchment cone.

Good Bistro Fries

Recipe courtesy of Molly Yeh

This is Molly’s Korean-inspired meatloaf sandwich…it fuses American comfort food with Korean flavors in one juicy, succulent sandwich and works perfectly. The meatloaf is covered in a spicy-sweet umami coating of gochujang and ketchup and layered between two slices of soft white bread; it’s a dreamboat combination of flavors and textures.

Gochujang Meatloaf Sandwiches

Recipe courtesy of Molly Yeh

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Ginger-Glazed Salmon

Recipe courtesy of Molly Yeh

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Goulash with Bread Dumplings

Recipe courtesy of Molly Yeh

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Golden Milk Lattes

Recipe courtesy of Molly Yeh

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Garlicky, Lemony Kale

Recipe courtesy of Molly Yeh

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