Molly’s Warm Butternut and Chickpea Salad With Tahini
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This is absolutely wonderful and makes a generous side dish or even a lovely entree. You can't go wrong with Molly Wizenberg recipes!
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Featured Recipes
Whole Wheat Honey Molasses Bread
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I improvised on two whole grain bread recipes to create this. It's assertively whole wheat but has great moisture.
Read MoreSpiced Apple Butter
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Although time-consuming, this fruit butter is an absolutely delicious way to use lots of apples! This recipe comes from Canning for a New Generation by Liana Krissoff.
Read MorePasta Dough
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This pasta dough is easy to work with and delicious. I adapted this recipe from one I found on epicurious so that it would include whole wheat flour.
Read MoreKale- and Fontina-stuffed Flatbread
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I adapted the Coriander and Cilantro Flatbread recipe to make this kale- and Fontina-stuffed roll-up. It's like a vegetarian stromboli! Delish!
Read MoreCaribbean Sea Bass
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This dish, fresh, fruity yet savory, with a kick, is a wonderful way to highlight silky, steaky sea bass.
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Chicken Kiev
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An absolutely divine, perfect dish adapted from Cooks Illustrated. This is a time-consuming dish but well worth it. This recipe makes four Kievs; even if you don't plan to eat all four at the time of making, make them all and freeze your extras. You'll be glad you did!
Read MoreFul Medames
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This is the traditional recipe for Egyptian brown fava beans. They are the epitome of comfort food- hearty, flavorful and they'll stick to your ribs. This is my very slight adaptation of Claudia Roden's recipe.
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Flank Steak Teriyaki
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This is an extremely easy way to prepare flank steak. While the marinade is fairly muted, this is a solid recipe, and easy to boost with flavorful sides and/or a chutney or mustard on top.
Read MoreCoriander Sugar Poached Figs
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There are many lovely ways to use figs; poaching them takes figs in a different direction, toward the sweet, soft, just-spiced realm. These are light and delicious, especially if you spoon them and their juices atop fresh ricotta.
Read MoreLouisiana Chicken and Sausage Gumbo
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I make a very slightly adjusted version of Emeril's recipe because it is just awesome. There are many versions of gumbo but this, to me, is the archetypal LA GUMBO.
Read MoreApple Chile Chutney
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Delicious sweet-hot chutney; great with cheddar, roasted meats...I found this recipe in the New York Times. It's from Tart and Sweet. I once ran out of raisins so subbed currants; also terrific.
Read MoreNot-Deviled Deviled Eggs
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I have never liked deviled eggs. Unless yolks are well-scrambled or fried, I just can't get on board, and plain, hard-boiled yolks are the absolute worst. That said, I love egg whites and the idea of deviled eggs as a snack. So, these!
Read MoreWhipped Cream-Mascarpone Frosting
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For those looking for an alternative to buttercream or cream cheese frosting, this frosting, by Food52 cook, inpatskitchen, is absolutely divine!
Read MoreTuna and White Bean Salad
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Simplicity at its best. A lovely alternative to the lemon squeeze is to warm the zest of 1/2 lemon in hot olive oil, let cool slightly and then pour over the prepared salad.
Read MoreLemon-Lime Glazed Cake
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Wanting a more natural alternative to Nanny's Lemon Lime Refrigerator Sheet Cake, I created this, a delicious, intensely lime cake with equally intense lemon-sugar glaze.I adapted this from a Bon Appetit recipe published in 2009.
Read MoreCocoa Brownies with Browned Butter and Nuts (if you like)
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This recipe, from Bon Appetit, won my brownie-off and will be my go-to brownie recipe for now. Each brownie is sublime perfection. I've never met anyone who doesn't agree!
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