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Girl Meets Farm

Girl Meets Farm

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Challah is a Jewish braided bread that is traditional to eat on Shabbat, the weekly day of rest that starts on Friday at sundown and goes until Saturday at sundown. Challah is one of my favorite breads of all time because it's eggy, soft and sweet. This version draws inspiration from a sandwich bread that my mom made when I was growing up; she would pour orange juice right into the dough! The result was just a hint of fruity citrus flavor that was delicious in both savory and sweet applications.

Orange Juice Challah

Recipe courtesy of Molly Yeh

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Orecchiette with Broccolini and Sausage

Recipe courtesy of Molly Yeh

This is Molly’s veggie version of Orange Chicken. The seltzer makes the batter light and the rice flour contributes to the crispiness of this takeout classic.

Orange Broccoli and Cauliflower

Recipe courtesy of Molly Yeh

Since Molly was little, she's always been more of a sausage person than a bacon person. These are the perfect combo of salty and sweet with a hint of maple syrup!

Bernie's House Breakfast Sausage

Recipe courtesy of Molly Yeh

These are inspired by Japanese souffle pancakes! They are so tall and fluffy and cloudlike, and I'm obsessed with them. Just imagine your favorite pancakes dressed up like a cloud for Halloween.

Big Fluffy Pancakes and Sausage

Recipe courtesy of Molly Yeh

This recipe is inspired by sandwiches that were popular amongst train-travelers in Chicago. The shop that made them cleverly kept the sandwiches stuffed with just enough ingredients so they were big and filling without being too messy for train travel. Along with all the meats, provolone and sprinkles of dried oregano and crushed red pepper, I also added giardiniera for brightness and crunchiness.

Big Salami Railroad Sandwich

Recipe courtesy of Molly Yeh

Molly is all about hasselback potatoes because they look cool and have lots of crispy edges that create amazing texture. The name comes from a restaurant in Stockholm, Sweden — Hasselbacken — that created a simple technique that exposes the flesh of the potato like an accordion to get the insides as crispy as possible. This salad is crunchy, satisfying and all tossed in a punchy horseradish dressing.

Big Green Salad with Tiny Hasselback Potatoes and Horseradish Dressing

Recipe courtesy of Molly Yeh

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Big T-Bone Steak

Recipe courtesy of Molly Yeh

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Bear-y Cookie Salad

Recipe courtesy of Molly Yeh

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Beet Ricotta Dip with Vegetables

Recipe courtesy of Molly Yeh

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Beef Stew with Fluffy Pita

Recipe courtesy of Molly Yeh

This is everything you want in a pot of beans: so many layers of flavors from garlic chips, briny pickled peppers, kale and cannellini beans all nestled in a thick and creamy sauce with a soft-boiled egg. Toasted sourdough and Camembert for serving.

Beans and Greens With Runny Egg

Recipe courtesy of Molly Yeh

This recipe is Molly’s favorite breakfast in rice form! She makes fried rice once a week and recently wanted to bulk it up for Nick. So, she started finishing her fried rice with a layer of cheese and sticking it in the oven for a few minutes…and life has never been the same.

BEC Fried Rice

Recipe courtesy of Molly Yeh

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Beef and Rutabaga Hand Pies with Jalapeno Ketchup

Recipe courtesy of Molly Yeh

Red velvet cake was always Molly’s go-to for her birthdays growing up, so it’s the ultimate celebratory cake for her. With her love of naturally colored things and a nod to growing sugar beets, she came up with this super moist and dense red-ish velvet cake. It uses beet juice to dye the cake and contribute lovely earthy flavor with the cocoa powder. Like Molly, even if someone isn’t a fan of red beets, they will love this cake!

Beet Red-ish Velvet Cake

Recipe courtesy of Molly Yeh

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