ahhhhhhhhh!!!!!!!! i wrote another cookbook!!!!!!
it’s called MORE IS MORE and it’s all about learning to loosen up in the kitchen, give less fucks, cook with intuition, make mistakes, crank up the heat, season the heck out of your food, make the most of your fridge and pantry and, as always, have a REAL FUN TIME while doing it.
MORE IS MORE will officially enter the world on Oct 10 but you can PRE-ORDER now at the link in my bio or anywhere else that books are sold and it would mean SO SO much to me if you did!!
♥️♥️♥️♥️♥️♥️♥️♥️♥️♥️♥️♥️♥️♥️
SOME THINGS I THINK YOU SHOULD MAKE IN THAT DREADED PERIOD OF TIME BETWEEN CARBO LOADING MASHED POTATOES /POUNDING BRAISES, SOUPS AND STEWS AND EATING COLD SLABS OF WATERMELON WHILE YOU WAIT FOR THE GRILL TO HEAT UP:
1. spicy green scampi
2. charred steak with creamy cucumber almond sauce
3. spring caprese
4. crispy crackly minty pea lasagna
5. limey almond olive oil cake with ricotta and strawbs
6. chicken on the ranch
7. egg salad, but make it benedict
8. green beans and sungolds with caper-almond dressing
9. green bolognese
10. coconut shrimp with cold smashed cukes
11. marinated broccolini with teeny weeny bocconcini
shoulder season doesn’t have to suck y’all. snag every last one of them at mollybaz.com !!!
“Food is my language — I speak it better than English.” – @mollybaz
Cookbook author and mother Molly Baz found her voice through cooking in college. Where she famously hosted a supper club out of her living room, followed by studying abroad in Florence. “When I got to Italy, I saw the way they respected ingredients and cooked with intention, love, and care,” she reveals. “I was just captivated.”
From a Senior Food Editor at Bon Appétit to a two-time New York Times bestselling author, Molly continues to share her passion for food with the world. And now with her son, Boots. Like his family, he loves a good snack. Pickles, peanuts, and popcorn. Or pop-comes, as he would say.
What’s next for Boot’s mom: more cookbooks. “I’ve never kept a diary, but my cookbooks will tell my story,” says Molly. “They will represent different stages of my life and, ideally, I will grow very old and look back on them.”
___
We followed Molly around Los Angeles for the day, as part of our series celebrating creators within the Gap community. Exploring creatives in their element — with a strong point of view, and a strong sense of style.
Shot by @gibblegabble
Styled by @alexisasquith
Hair & Makeup by @yomatisse
Meet @mollybaz .
Cookbook author. Recipe developer. Small-business owner. These are just a few of her titles, along with a recent favorite: mom.
Molly Baz spends her second Mother’s Day in a place she loves with whom she loves most — a fully stocked kitchen with her son and sous-chef, Boots. “He can barely talk, but he’s already cooking,” she gushes. “The fundamental thing he learned first was how to season his food.”
Motherhood has reshaped the way Molly approaches her creative process. What was once a more indulgent act of cooking has evolved into valuing time differently. “Becoming a mother reorganized the way I think about food,” she says. “It snapped me into this mode of getting stuff done.”
___
We followed Molly around Los Angeles for the day, as part of our series celebrating creators within the Gap community. Exploring creatives in their element — with a strong point of view, and a strong sense of style.
Shot by @maddyrotman
Styled by @alexisasquith
Hair & Makeup by @yomatisse
if you got a bad mama jama you’ll make her these MOCHI WAFFLES and now would be a reallyyyyyyy good time to start twisting em up ….
recipe is in the club ! 5 mins to make the batter, endless deliciousness come tomorrow morn!
Y’ALLLL! I TOOK MY MAYO IN FOR AN OIL CHANGE !!!!
I am soooooo very excited to share that as of today, all Ayoh is being made with 100 percent avocado oil. The search for mayo perfection knows no bounds and I’ve spent the last year and a half tasting every oil under the sun to find one that makes for an even cleaner tasting mayo and the creamiest textured mayo you ever did taste. If you’re new here, I can’t wait for you to try the full line up. And if you’ve been an Ayoh head for a while, juuuuuuust you wait. Same big bold pickle-packed flavor, but….BETTER.
I 100 percent think you should make this Poppin Swiss Pea Soup but even more so I BEG OF YOU please someone tell me what song it is that I am thinking offffffffff. I haven’t slept in days
