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Olive Oil Blondies with Chocolate Frosting

Recipe courtesy of Molly Yeh

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Obatzda (Beer Cheese)

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

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

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

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

I knew I'd love Battenberg cake before I even tasted one because it's covered in one of my all-time favorite foods, marzipan! Marzipan is made of almonds and sugar and it has a dough-like consistency, sort of similar to fondant, so it's great for covering cakes. The Battenberg cake originated in England and is traditionally made in a checkerboard shape, with the cakes glued together by jam. There's no frosting on a Battenberg cake but the marzipan locks in loads of moisture and contributes such delightful sweetness and texture that you just don't miss it.

Birthday Battenberg

Recipe courtesy of Molly Yeh

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Big T-Bone Steak

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

Molly’s mother-in-law, Roxanne, ALWAYS has a pot of bean soup either on the stove simmering or in the freezer. Whenever she picks Molly and her family up at the airport, she brings a container of bean soup for them to eat on the way home.

Bean Soup with Challah Crouton

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

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Bear-y Cookie Salad

Recipe courtesy of Molly Yeh

For the longest time, Molly thought Beef Wellington was just too fancy until she realized that it’s basically just a giant pig in a blanket…or…more like a cow in a blanket. This is her Asian-ish spin with a big, juicy, honkin’ beef tenderloin slathered in black bean garlic sauce with a layer of spinach and HAM! All wrapped up in two layers of buttery, golden, flaky puff pastry.

Beef Wellington

Recipe courtesy of Molly Yeh

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Beef and Rutabaga Hand Pies with Jalapeno Ketchup

Recipe courtesy of Molly Yeh

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Beef Stew with Fluffy Pita

Recipe courtesy of Molly Yeh

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