• sanskritibist

Molly on the Range

I read Molly on the Range awhile back. It’s written by the now very famous Molly Yeh (pronounced as yay!) who has her own television show now- had started her career in writing recipes, and taking photos on her blog back in 2013 wrote this cookbook four years ago. It’s crazy how the digital world gives so many home cooks the opportunity they probably would have never gotten. I’ve been drowning myself in all sorts of cookbooks and blogs by bloggers- trying to convince myself that maybe I can do what I love without going to culinary school. I somehow just feel a little, I don’t know fake (maybe thats not the word), but I feel like I just need to learn some essential basics that I might be overlooking right now. Or maybe just work in a kitchen for a couple of months to just learn.

This cookbook takes off these stupid and quite possibly unnecessary anxieties I have. It’s made me laugh with its personal anecdotes and sit comfortably in the couch as I follow her along in her journey of food, through her love for writing, music, photography and her new farm life. Unlike my last post about the blogger Half Baked Harvest, who has grown up in the farm. Molly, a chinese- jewish classically trained musician fell for a fifth generation sugar beet farmer and left her New York life to move to Minnesota and she was JUST as excited seeing everything grow around her as much as I am in my small patch here in Dehradun.

What makes this cookbook stand out the most is that its a enjoyably readable- you don’t have to be a crazy cooking fanatic to like it. Its a memoir mashed cookbook and it really works. (Or maybe just the fact that her eating habits are something that I really abide by):

On paper this bread (No-Knead Garlic Bread) is kinda like that boy who on the surface doesn’t really seem dateable because he just swallowed three heads of garlic and requires a 12- to 24-hour rising time, thereby not giving you the instant satisfaction…


“I am obviously a fan of anything that gives you the right to eat cake for breakfast. Even if it does have a very misleading name. Where is the coffee in coffee cake, hm?? What would happen if we started naming all of our foods with the drinks that we’re meant to have with them? Can I interest you in some beer pizza? A lemonade hot dog? That’s what I thought.”

Check mark.

Say what you will about artificial flavors, but you didn’t actually flip to the cake chapter to be healthy, did you?


It’s fun and its quirky and it’s not trying to be anything really.  Her Jewish, Chinese and now farm heritage all come into play- there are so many recipes I want to try by her- particularly challah, coffee halva, spinach and feta rugelach.

WhatsApp Image 2020-06-18 at 14.52.08

Drying out fresh pasta in the kitchen

Spaghetti and my Ex-Boyfriends Meatless Balls:

I thought I’d try this recipe because I found the title hilarious. This was actually rather amazing- possibly better than all the meat-full-balls I’ve made. SO GOOOD.


1 cup almonds or walnuts, toasted 2 cloves garlic 2 tablespoons dried parsley ¼ teaspoon kosher salt Black pepper 1 cup shredded Parmesan cheese, plus more for serving 1 cup panko breadcrumbs (I used normal two slices of white bread, cut them in squares put them in a pan and tossed them with butter till they were golden) 2 large eggs 28 ounces (about 3 cups) marinara sauce of your choice Flavorless oil, for frying 8 ounces spaghetti, cooked according to package dire (I made handmade home made Fettucine)

Chopped fresh flat-leaf parsley or basil, for serving


In a food processor, combine the nuts and garlic and pulse to a coarse crumb. Add the parsley, salt, a few turns of pepper, Parmesan, and breadcrumbs and pulse to combine. Add the eggs and process until the mixture holds together in a ball. It may still look crumbly, but it should hold together when you squeeze it. Roll 1½ tablespoon-size balls, packing them just firmly enough so that they hold together but not too firmly because otherwise they’ll be tough. Place them on a plate or sheet of parchment paper.

Warm the marinara sauce in a large saucepan over medium heat.

In a skillet, heat ¼ inch of oil over medium-high heat. Working in batches, cook the balls, turning them, until they’re golden brown on all sides. (Alternatively, you can deep-fry the suckers if that’s what you’re into.

Transfer the balls to the tomato sauce and enjoy over spaghetti, topped with additional cheese and chopped fresh parsley or basil.

#foodphotography #Mollyyeh #spaghetti #Mollyontherange #cooking #meatballs

15 views0 comments

Recent Posts

See All