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Totally with you on how to scramble eggs. Perfect result. The only thing I do differently is to add a tablespoon (per egg) of water to get a little steam action on them.

Bulk. Loose sounds a bit gross. Try bulk.

Yes, Molly, we already got it that you don't like chocolate since the first time you said that 🙄

Sorry, but I can't trust someone who doesn't like chocolate 🤨🤨🤨

I love your terminology for... everything. Please keep being you. The tasty recipes are just a bonus, I'm here for the squidgeling and little snick-snacks. Maybe we will also see the return of Sir Fly (actually hopefully not)

Half rounds of onion taste just as good and you get to keep most of your fingers.

Need more!!

Yasss! Snick snack!

They're not shitty noodles like you said.. you just cooked them wrong 😑

She appears to be inebriated.

I had so much fun watching this video 😆. Reminds me how much I miss my friend Katy U.

“Steak Car-tar, can you hear that???” 😂

This is the best recipe for a beautiful pie all time ! Thank you 😋#mollybaz

Made tonight on the grill (it's grilling season here!) without pan sauce. And OMG- this was AMAZING!! Thank you for such a delicious, easy recipe.

Bulk.

Why are there always so many random crusty millennials hanging out at the house

I can't deny that even going back 4 years, Molly's recipes on Bon Appétit were always my favorites... Her palate mirrors my own favorite flavors and textures, she goes ham on the brine, tarts & umami whether going savory or sweet and my mouth is here for it.

The type of gal I want to marry but can't find anywhere cause I don't make much but she doesn't know how I trade.

A scientific study proved tuna melt made with mayoanise and not butter taste better, and is heathier than those made with butter. The study was conducted by The Mayo Clinic.

WOW! the “talented” Benny acts and sounds like a total fucking a-hole. …. Snobbish on an unnecessary level. ….you do you, honey. You have set the bar so low. You must be the BETA in the relationship.

WOW! the “talented” Benny acts and sounds like a total fucking a-hole. …. Snobbish on an unnecessary level. ….you do you, honey. You have set the bar so low.

Hey there! Coming back during grilling season - do we just eliminate the pan sauce then?

This is not the right way to make my popcorn. I prefer movie theater style popcorn.

I use peanut oil to pop the kernels in a vented pot, then top with popcorn salt, and sometimes a dash of tamari in the melted butter. Also nutritional yeast is great on it as well.

Another killer sando! Can't wait to try it Mollly!!

on second thought I'd probably shit my pants if I ate this..... holy dairy

This looks really good

Dumb question maybe but are we buying unsalted corn nuts or salted? I assume since adding salt probably unsalted?

❤❤❤❤❤❤❤❤❤❤

A little food safety concerned by the pan sauce! That marinade is full of raw chicken juices, turning off the burner as you add it and fully relying on latent heat to finish cooking it off is a little scary. I get that you don't wanna burn your fond, but still.

The pasta fell apart because it was not worked enough. You could tell even from the ingredients shot, it was way too rough. YOu have to work it, rest it, then run it through the machine or by hand several times folding and rerolling.

Ben is gross and gives me the creeps

Tried this last week and it was 💣🤤!! It’s everything she says it is - fatty, tangy, briney - perfectly balanced! Became my gateway sandwich as I wasn’t too crazy about them before. Now I have all sorts of breads, cheeses, and condiments let’s go!!!🥪🥪🥪

PLEASE BRING BACK THE SANDO UNIVERSE PODCAST! IT IS EVERYTHING!

Good recipe

And a dick prally?

Made this for lunch-absolutely incredible!

This is basically cheese soup with a side of pasta

I can’t, he’s soo annoying 😂

Why don't you tell people where you got the "inspo" for this?

This ruined my morning Molly

Made this tonight. It was delicious and a great pairing with an eventide ;) Thanks for this awesome recipe!

i love seeing basque things pop up in your videos every once in a while! i'm basque and it always makes me smile whenever you reference our cousine :)

Here me out: Addition of freshly shaved prosciutto, and instead of binding the Gilda tapenade with just EVO since you’re frying in EVO and it can easily get saturated, and the mixture will be loose- A touch of mustard for the tang and to bind it all together!

I watched Kenji brown both sides and I will never go back to soft insides. Yum ... congrats on the birth of your son.

Pro-tip: use a pastry cutter to mash your tuna / chicken / egg / crab salad. It produces such a lovely texture and in terms of tuna, gives it that almost pâté consistency you’re after!

This looks delicious! Thanks for sharing!

Double crunch. Brilliant....just brilliant.

I just made this, it's incredibly delicious. One clove of garlic was enough for me though.

As a Gilda I really like this