Working my way through Molly on the Range

Molly on the Range, Uncategorized

I really really love Molly Yeh’s new cookbook. I’ve been trying to cook as many of her recipes as I possibly can and even though I’m cooking from a campus kitchen I think it’s been going pretty well. But now I’m home for Thanksgiving and thought it would be nice to make my family some blintzes from Molly on the Range and take some photos lit by actual sunshine and not florescent bulbs.

You can find the recipe for these blintzes in Molly on the Range which you should have already bought but if you haven’t you can find it here!

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I loved blintzes as a kid and my mom always bought the same brand but then they stopped selling them at whatever store she had been going to. It was a tragedy and I’m not sure why I didn’t think to make my own since I’ve been making crepes myself for years. These taste exactly like the kind I used to eat and make me feel nostalgic and very full. I like when I try a recipe and it tastes the way I imagine it should in my head. I tried out Molly’s chicken pot pie recipe once and had the same experience.

So if you’ve learned anything from this post it’s that you should buy Molly’s book and make blintzes all the time.

P.S. I also tried Molly’s schnitzel recipe from the book and her fried brussels sprouts from the blog and they were great but I don’t have photos due to the aforementioned terrible lighting in my campus housing.


Molly Yeh’s AMAZING Cookbook

Molly on the Range, Uncategorized

If you haven’t bought Molly on the Range yet then you should go do that immediately. Right now. I’ll wait.

Did you do it? If you didn’t you’re missing out big time. Molly’s book is a wonderful combination of Asian and Middle Eastern inspired cooking with a dash of comfort food and “I could actually make this” thoughts.

I read the whole book in one night and it made me all warm and fuzzy inside. So I tweeted at Molly and when she responded I think my whole life was made.


Seriously though that mac and cheese flow chart was a thing of beauty. And I’m really into tahini lately so I was validated by Molly’s consistent use of it.

I hope to cook everything in her book and I’ll be posting photos of those meals ASAP.