Finally, I made one of the desserts in a cast iron skillet: “Seedy Sweet Potato and Ginger Snacking Cake. In the introduction, Molly says this is just the recipe for you if you’re a fan of macaroni and cheese, risotto or buttered pasta. Now, Violaine and Jérémy are back at it again with yet another punchy release: Molly Baz’s first cookbook, published by Clarkson Potter. One thing though - I cut it in 1/2 and it still made a mountain of salad to serve 2 of us - I will play with amounts / ratios to get down 1/4 next time.

At 30 mins my onions were intensely searing in a dry pan as the juices hadn’t released from the chicken yet.NEW YORK TIMES BESTSELLERA thoroughly modern guide to becoming a smarter, faster, more creative cook from Molly Baz, featuring fun, flavourful recipes anyone can make. I think the rice was a bit bland and could have tasted better if I cooked it in broth instead of water.

I read the entire book cover to cover before cooking anything and was really excited to try some recipes. Based on those forays, I just might cook my way through this whole book - something that I have almost, but not quite ever done with any other cookbook. Including over 100 no-fuss recipes that celebrate your favourite veg, social media sensation Max La Manna delivers simple food with big flavour to keep things quick and easy.The recipe font is too small and cramped plus weirdly formatted, which makes it hard if I need to glance quickly at the next step in the middle of preparing a dish. And when I looked at the spices (paprika in a mix with red wine vinegar and tomato puree) I was sold.

Perhaps 125 grams of pasta per adult is a lot, but we seem to usually eat most of it, and what gets left over we eat for lunch the next day. The recipes are creative and delish and Molly was able to organize it in a way that cooks with any level of skill will be able to master these meals.A recipe developer and the star of popular cooking videos, Molly Baz has written a first cookbook that offers a surprising amount of practical instruction for cooks who are starting to stretch themselves in the kitchen. Often better recognised under their moniker Violaine et Jérémy, the Paris-based duo runs a multidisciplinary creative studio focusing on graphic design, typography, illustration and plenty of other bits and pieces. Did all the prep earlier in the day and simply added the fruit and cheese before serving with grilled chicken and Diane Kochilas' Ladenia. Even my boyfriend who is a fried chicken fiend (and hardly gets it, so anytime he does he is very happy) loved the brussels sprouts more (and he hardly cares for those normally)! It's roasted at a very high temp, so be sure to check it to make sure it doesn't dry out especially if your chicken is on the smaller end of the recipe chicken.

I will use it instead of cream in the big shells with escarole, 'chovies, and mozz recipe since we have mozzarella and greens to eat this week. Molly's expertise in writing recipes for home cooks who don't want to stand in the kitchen for hours is really on display in this volume. I say this as someone who has made aioli before but traditionally has to throw the first batch out when it doesn’t work. To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average.

don't even get me started about those innovative QR codes: all my technique-related fears, gone with a vid. I used the full dressing on 2 servings of salad, I don't know if it is because I blended the dressing, but if I have more people over, I would double the dressing.