Molly Baz: December 21, 2020


Recipe Developer and Cookbook Author Shares Ways to Make New Traditions in the Kitchen With Simple and Fun Food Ideas


Molly Baz

Recipe Developer and Cookbook Author


For many, this holiday season and upcoming New Year will look different than previous yearsWith more people staying home and not being at large family gatherings, new traditions can be created, and that good energy can be kept up leading up to and throughout the New Year into 2021!


On December 17th, Recipe Developer and Cookbook Author Molly Baz will be in the kitchen to share ways to connect in the kitchen with simple recipes even a novice can handle! She can also discuss how to cook healthy with easy to create recipes that will keep you happy throughout the year.


Molly’s Tips Include:

  • CREATE NEW TRADITIONS: Try a different take on holiday cookies!  Not a baker? No problem! Meringues used in recipes like Molly’s Salted Biscoff Meringue Cookies are delicious and simple to make with only 4 ingredients that are probably already in your pantry, plus easy to make with the right tools like cordless appliances.
  • PREP YOUR PANTRY FOR A HEALTHY NEW YEAR: The best thing you can do at the start of the year is revamp your pantry. Pantry staples are the foundation of big flavorful meals. Keeping a rich pantry will allow you to cook flavorful food without relying on fat and carbs to carry it. Restock with new spices, nuts and seeds for snacks and switch things up by replacing olive oil with ghee or coconut oil for a fresh start to a new year.
  • GET CREATIVE IN THE NEW YEAR:  Get creative with what’s in the pantry and think about how to refresh your staples for the New Year.  Another simple, pantry-based recipe that can be made is a Red Chimichurri Sauce. This is a recipe from Molly’s forthcoming cookbook, Cook This Book. It’s a spicy red pepper, smoky, vinegary condiment that is a great multi-use condiment to keep on hand. It can be used as a marinade for meat, a salad dressing or swirled into yogurt for a dip. You can even spoon the Red Chimichurri Sauce over roasted vegetables for a healthier option.



More About Molly Baz:
Molly Baz is a recipe developer, video host, cookbook author, weenie dog lover and caesar salad enthusiast with a lifelong love of cooking, eating and teaching other people how to cook. After many years of cooking in restaurants, her career shifted towards food media when she took a position as a Food Editor at Bon Appetit. During her 5 years at Bon Appetit, she became one of the beloved stars of the Bon Appetit Test Kitchen and was featured prominently on their YouTube channel. Now, out on her own, Molly is months away from releasing her first cookbook, Cook This Book, which will be published by Clarkson Potter in April 2021. Molly is committed to inspiring a new generation of home cooks — that of her own generation — to learn to cook and have a really friggin’ great time doing it. Because, as Molly says, “cooking is REALLY FUN. You just have to be set up for success to truly enjoy it.” And that’s exactly what she’s on a mission to do. Molly lives in Los Angeles with her husband and their teeny tiny weenie dog, Tuna.


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