Podcast appearances and mentions of Molly Yeh

From the drumline to the kitchen—Molly Yeh is a chef, TV host, and sprinkle-lover who's showing the world how joyful food can be. Learn how Molly blended her love of music, culture, and creativity into a deliciously inspiring life. This podcast is a production of Rebel Girls. It's based on the book series Good Night Stories for Rebel Girls. This episode was produced and directed by Haley Dapkus. It was sound designed and mixed by Ashlee Harrison. It was hosted by Keira. Joy Smith, Anjelika Temple, and Jes Wolfe were our executive producers. Original theme music was composed and performed by Elettra Bargiacchi. A special thanks to Molly Yeh and the whole Rebel Girls team, who made this podcast possible! Until next time, stay rebel!

It was really fun having Molly Yeh back in the studio for an absolute riot of a conversation. Molly is legitimately one of the funniest writers (and guests) that we've encountered in a long time, and has amazing recipe writing chops to boot. We get into all sorts of topics on the show including her latest book about Midwest baking, Sweet Farm. We talk about Minnesota's deep cookie salad traditions, the genius of Furikake puppy chow, and what it's like to live on a sugar beet farm.Also on the show it's the return of Three Things where Aliza and Matt discuss what is exciting in the world of restaurants, cookbooks, and the food world as a whole. On this episode: Besha Rodell's memoir Hunger Like a Thirst, Carolina Gelen with a hot (cold) coffee tip, Selva is an all-day cafe/wine bar doing special things. Also: Syme's Letter Writer will make you appreciate letter writing in a special way, Sing Sing didn't get the attention it deserved, Brooklyn's Dinner Party is a restaurant serving what we are looking for right now, Wonder Bread has its first product launch in a hundred years. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. Read more:This Is TASTE 153: Molly Yeh [TASTE]8 Reasons Why Molly Yeh Loves Yogurt More Than LIFE [BA]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

From the host of “Girl Meets Farm” on the Food Network comes Sweet Farm!: More Than 100 Cookies, Cakes, Salads (!), and Other Delights from My Kitchen on a Sugar Beet Farm, a mix of nostalgic sweets and new concoctions drawn from Yeh's Asian and Jewish backgrounds as well as adopted Midwestern traditions. In conversation with Carey Polis, a freelance food editor and consultant, and the author of the “Cheese, Book, Restaurant, Thing” newsletter on Substack.  This program was held on March 6, 2025.

Ep 202 | Welcome Back DISCOs

Jenna and Willie get the latest in celebrity news and headlines from Oscars weekend. Also, Naomi Ackie joins to discuss the new sci-fi comedy film she's starring in alongside Robert Pattinson, ‘Mickey 17.' Plus, baker Molly Yeh stops by to catch up and talk about her new cookbook, Sweet Farm. And personal style expert Orly Shani helps spruce up your wardrobe by getting crafty.

Have you ever found yourself with an undercooked, sad, flimsy potato? What if a few simple techniques could ensure golden, crisp potatoes that melt in your mouth -- every time?From the zesty, bright flavors of Greek potatoes to the gooey, cheesy goodness of tater tot casserole, this episode will teach you simple, foolproof methods to turn your potatoes into show-stopping dishes.By the end of this episode, you'll:Learn the key to baking potatoes that are crispy on the outside, and soft and fluffy on the inside—say goodbye to undercooked spuds!Get the inside scoop on making twice-baked potatoes, a classic Midwestern make-ahead comfort dish Discover the crispy-edged, creamy-centered potato kugel of your dreams with one game-changing stepHit play now to cook spuds like a pro and heat up your potato game!***Links: For the best baked potato, make it the British (jacket potato) way by Coco Morante (i.e. don't wrap it in foil!)Greek lemon potatoes from Recipe Tin EatsClassic tried and true tater tot casserole from Mom on Time Out , and Molly Yeh's tater tot hot dish (casserole) with homemade gravyAdeena Sussman's extra crispy potato kugel, and a great cast iron potato kugel from Smitten KitchenTwice-baked potatoes with lots of butter from The Pioneer Woman, and one that's a little less rich from All RecipesSonya's Soviet-style fried potatoes (and hot dogs)Our mushroom soup recipe from SubstackThin and crispy oven-baked potato chips from Feel Good Foodie, or a slightly thicker and more tender version from Elephantastic VeganAlison Roman's brown butter potato salad***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack...

I am thrilled to bring you the latest episode of "Dishing with Stephanie's Dish," where we welcome the incredibly talented Hayden Haas, the creative mind behind "Simply Delishaas: Favorite Recipes from the Midwestern Kitchen." Discover Hayden's unique path from being a dishwasher on the Food Network to becoming an assistant to Molly Yeh and, eventually, a renowned cookbook author and now Minneapolis resident! Follow Hayden on Instagram @haydendelishaasFeatured RecipesThis pickle soup recipe is from Hayden's Food Blog where he has other delicious recipes including the Cranberry Tortellini recipe we talked about from the book.Pickle SoupServes 6Ingredients:* 3 russet potatoes or 3c (2-3pounds) diced (this also works with frozen potatoes) (300- 420g)* 3 tbsp Extra virgin olive oil (13g)* 2 carrots roughly chopped (130g)* 2 stalks of celery roughly chopped (120g)* 1 yellow onion, diced (150g)* 6 cloves of garlic, minced (60g)* 2 tbsp butter (14g)* 4 tbsp ap flour (30g)* Salt and pepper to preference * 4- 6 cups of vegetable or chicken broth (940-1410g)* 1 heaping cup of dill pickles chopped (about 5-6 pickles)* 1/2c pickle brine (127g)* 1 bunch of fresh dill, divided (100g)* 2 bay leaves (less than a gram) * 1 tsp fresh thyme (10g)* 1c freshly grated havarti cheese (83-100g)* 1/2c heavy cream (119g)* For garnish* Heavy cream for drizzling, sriracha for drizzling and remaining fresh dill  If you'd like an addition I grew up eating  this with garlic bread! * In a large pot over high heat begin boiling about 6cups of salted water. Once boiling add in potatoes, boil and drain.  ( you can make this all in one pot or two separate ones!* cook for 20 minutes and drain. If using a second, over medium heat add olive oil, onion, celery, carrot and garlic. * Cook until translucent about 8-10 minutes . Season with salt and pepper to preference (I use about 1tsp of each) * Once translucent, add in butter and melt then flour and mix until coated. Slowly start to incorporate the broth (you'll see it change to a light creamy color) add in the potatoes, pickles, pickle brine, fresh herbs and simmer for 20-30 minutes over medium heat. Add in the cheese and heavy cream and mix until combined! You can enjoy from here or dress a bowl! To a bowl add your soup, a drizzle of heavy cream, sriracha and fresh dill! Enjoy!Pickle PopcornThis Pickle Popcorn recipe is from Hayden's Food Blog He calls is Netflix and (Chi)DillIngredients:3 tbsp Oil of choice (see tips)1/2c  Popcorn kernels (a heaping 1/2c)5 tbsp (or more) Good quality butter (I like to use Kerrygold) ½ bunch Dill fresh or dried, chopped½ tsp Italian seasoning ½ tsp Garlic powder ½ tsp Onion powder 1 tsp cheese powder (optional) 3 tsp Pickle juice (brine) from a jar of picklesSalt ( i would recommend fine salt for this)-optional hot sauce for serving if youre Selena GomezTips: you can use avocado oil, refined coconut oil, vegetable oil, or even olive oil! I would recommend using a dutch oven or your favorite soup pot for this recipe (something with a lid)InstructionsTo a large pot over medium to high heat, add the oil, when the oil is hot add 2 or 3 kernels to test to see if its ready, then add the rest of the kernels and cover, leave a little crack to let some steam escape if needed. Another helpful tip when making popcorn over the stove, is to gently wiggle the pot while holding the lid and handles to jiggle the kernels around. Listen to the kernels, when it has mostly stopped popping, removed from the heat then add to a large bowl.In the meantime begin melting the butter on the stove or microwave in 15 second intervals. Add the seasonings to the butter along with the pickle juice, stir to combine, slowly incorporate over the popcorn and give it a light shake to distribute the pickley butter. Serve immediately! Store in an air tight container, Enjoy!EPISODE TRANSCRIPT:Stephanie Hansen [00:00:16]:Hello, everybody, and welcome to Dishing with Stephanie's dish, the podcast where we talk to people in the food space, cookbook authors, people generally obsessed with food. I am holding in my hot little hands favorite recipes from the Midwestern Kitchen. Book is called simply Delicious by Hayden Haas. Delicious. I love the title. It's so funny.Hayden Haas [00:00:39]:Thank you so much, and thank you for having me on.Stephanie Hansen [00:00:41]:Oh, it's a blast. So let us talk about your cookbook and, like, use you somehow have not been on my radar. And then I, like, found your Instagram, and I was like, oh my gosh. This guy's from the Midwest. He has almost 500,000 followers. He's friends with Molly Yeh. I mean, how would how tell us about how you got started in the cookbook world because you must have been a food stylist. Your book is incredible.Hayden Haas [00:01:06]:Thank you so much. I appreciate that. Yes. I did have a little bit experience, with, food styling. I got my start on Food Network surprisingly as a dishwasher and sort of led me, on an unexpected path into the food world where I was then met with Molly and then, you know, the pandemic happened one thing or another. And then I was her personal assistant and then got to see all everything that's involved with that whole world. And Molly was such a joy and kinda taught me how to write my own recipes. And I'm so thankful for all the time that I did spend with her, learning behind the scenes.Hayden Haas [00:01:51]:The most important part was obviously the recipe development but also kind of, when I was working behind the scenes I kind of learned how to film and direct my own videos as well as, edit them at the same time too. So it was kind of just a full package deal. I still to this day don't even really realize that I'm doing so many people's jobs, and I'm so thankful that I had that opportunity.Stephanie Hansen [00:02:18]:Yeah. Your your book is well, it's beautifully shot, and you can tell, there's a lot of lifestyle to it and, yes, we're looking at recipes, but many times we're looking at, not completed recipes, like the ingredients of making it. There's a lot of color in the book. Whoever did the design, it has a real rainbow flare, which I think is really cute. Yes. I just loved it. I really got the book, and it feels really like, if I knew you, I feel like this is really a reflection of you.Hayden Haas [00:02:54]:Thank you so much. I that was something that was really important to me. I kind of think of this as, like, my debut album. And I it's so so special to me because one of my best friends actually took all of the photography for me, and there's so much, family and friends and everything tied into it. And my designer's name was Lindsey Dobbs from Penguin Random House. So I I really wanted to include a lot of color. That was something that was really important to me and kind of all seasons. Even though,You know, it is based mostly in the Midwest, and we have winter here maybe, like, 6 to 9 months of the year. So, trying to cover all of those bases and get pictures was probably the hardest part.Stephanie Hansen [00:03:42]:Yeah. And people I mean, just the shooting of a book and having the seasonality to it, it is hard. Like, I'm working on a book that's a sort of cozy winter cooking book, but we haven't had snow for over a year. So I'm trying to find snowy pictures.Hayden Haas [00:04:01]:Yes. Yes. You're also a published author, and I was just checking out your books as well.Stephanie Hansen [00:04:07]:I am a published author, but I think I'm in a different vein than you. Because while I do like developing recipes, my point of view is usually typically from, like, someone's inspired from a grandma or a friend or and then I kinda take it and make it my own. I am getting a little more confident in just being like, oh, I'm just gonna make this and kinda knowing how things come together.Hayden Haas [00:04:33]:Yeah. And that's, something that's super important in my cookbook too because that was inspired by all the important women in my life, like my mom and my grandmas and, you know, of course, like Molly, there's so many people who have contributed to me at this point that I couldn't not also include them and all these people who have motivated me and supported me, including all of my followers and stuff. Like, this wasn't originally my intended career path, but I am so thankful that it is.Stephanie Hansen [00:05:04]:What was your intended career path?Hayden Haas [00:05:06]:I went to school for architecture and drafting. I had dreams of becoming an architect, and then I decided that that wasn't really where my heart was, but it was a very good paying job.Stephanie Hansen [00:05:18]:And you live in North Dakota. Is that correct?Hayden Haas [00:05:21]:No. I actually recently just relocated to Minneapolis.Stephanie Hansen [00:05:25]:Oh, so you're probably like a neighbor somewhere.Hayden Haas [00:05:28]:Yeah. I'm freshly here for a couple of months, so I'm still kind of catching my bearings and, making my little space home, but Minneapolis has been so welcoming, and I have literally no complaints. It's a really great place to be.Stephanie Hansen [00:05:45]:Yeah. So now are you here for a short time? OrHayden Haas [00:05:49]:No. I'm here to stay until further notice.Stephanie Hansen [00:05:53]:Okay. So I need to I'm gonna connect with you, and we'll have a cup of coffee, and maybe I could help because do you need do you need this sounds so weird. Do you need friends?Hayden Haas [00:06:05]:I do need friends. Yes. Been so actively looking for friends. I need more foodie friends. You know, I'm kind of like I don't wanna say I'm a shut in, but since I work from home, I just cook all this food, and I get to share it with all my friends and neighbors. So it's just a great little opportunity and kind of like a howdy neighbor to Minneapolis.Stephanie Hansen [00:06:29]:Yeah. I love it. And same. So I'm always cooking tons of food. I'm also, like, because of the radio show, we go out a lot, but I'm always looking for people to eat with. I know that seems weird, but, like, not everyone loves to go out.Hayden Haas [00:06:46]:I'm also in that category. I also love having people over because, you know, you make a ton of cozy recipes. So it's like when you provide that environment of home and, just being able to host somebody in your home is just so wonderful, and that really fills my cup.Stephanie Hansen [00:07:04]:Yeah. Alright. Well, we've got a mission to get you introduced because we're getting into what I think could be the long winter months. I don't know. It's 80 degrees out, and it's practically Halloween, so it's very weird.Hayden Haas [00:07:17]:Wow. So strange how that's happening. I always knew Minneapolis was slightly warmer than where I'm from in North Dakota by at least 20 degrees. So I'm like, oh, if this is really what it's like, I'm all on board.Stephanie Hansen [00:07:29]:No. It's not at all. It's usually cold as hell. Alright. So I first found out about you from my friend Paul Folger from channel 5.Hayden Haas [00:07:41]:Oh.Stephanie Hansen [00:07:41]:And he was telling me about when you were on Twin Cities Live with him and Elizabeth and that you brought this pickle popcorn.Hayden Haas [00:07:52]:Yes.Stephanie Hansen [00:07:53]:Okay. And I'm obsessed with popcorn so much so that I really am not supposed to eat it because I used to eat so much of it. I had, like, stomach problems.Hayden Haas [00:08:03]:Oh, no.Stephanie Hansen [00:08:05]:But he brings me in this ziplock bag full of this pickle popcorn, and pickles are like, I'm obsessed with pickles, and I love popcorn. How did you think of the pickle popcorn recipe? Because it's a great recipe.Hayden Haas [00:08:19]:Thank you. I am in the same category as you as popcorn was literally my favorite snack when I was growing up. I just made a video talking about this slightly. Like, I was such a little weirdo with my popcorn. I mean, after school, we lived pretty close to a movie theater, so you could, like, pop in and grab some movie theater popcorn as a great little snack. So popcorn's always been one of my favorite things, along with pickles. So combining the 2 just kind of felt great. I love using pickle brine as an ingredient, and any opportunity to use fresh dill.Hayden Haas [00:08:55]:And we all know and love butter, so I kinda just fell hand in hand.Stephanie Hansen [00:09:00]:This is funny because I really am obsessed with dill too just because I grow it and it's like it volunteers in your garden where you don't want it, and then you're like, oh, I have dill, and you just have so much of it. You just end up using it all over.Hayden Haas [00:09:14]:And I think that's such a great problem to have too. I I don't know. It's either dill either because I'm also a little bit of a gardener myself. You can either grow it, and then it'll have, like, a bunch of abundance, or you're just done for it and you're not gonna have dill that year.Stephanie Hansen [00:09:28]:Yeah. I've had those years too. And then, like, the years you have it, you're like, wow. What I thought was so fascinating about the popcorn recipe was that you used the brine with the butter and it it didn't completely sog out the popcorn. Like, it did have kind of a, day after taste a little bit, but I love that about popcorn.Hayden Haas [00:09:50]:Me too. I, not to go back to movie theater popcorn, but I always loved it more the second day.Stephanie Hansen [00:09:58]:Yeah.Hayden Haas [00:09:58]:So when when you kind of combine those together and you coat them kind of gradually, it, you know, you don't want it to be, like, soggy from all of the butter and whatnot. So kind of figuring out how that works is, you know, you kind of figure it out the more often you make popcorn.Stephanie Hansen [00:10:14]:Well, Paul said that you were considering putting it in your next book.Hayden Haas [00:10:19]:Yes. I haven't announced that I'm doing the next book or anything like that, but I am so happy to share it. And so that is one of the next, recipes that I do plan on sharing. But it is already available to share on my blog, and I would happily make a video for everyone to follow along with.Stephanie Hansen [00:10:38]:Yeah. I really loved, he brought it in. I am not supposed to eat popcorn. I ate a handful. I loved it. And he was like, oh, no. You can just keep the bag. I was like, Paul, I can't because I have no self control, and I will end up eating this entire bag either by the time the show's over or on the way homeHayden Haas [00:10:58]:in the car. Totally delightful.Stephanie Hansen [00:10:59]:We laughed about that. When you your book has everything. Like, you have desserts, you have cozy casseroles and hot dishes, you have drinks, which I also really enjoy. I have a lot of drinks in my book too. You've got a lot of soups. We're in the Midwest. Right? Soups are great. How did you decide? You have a lot of recipes in here too.Stephanie Hansen [00:11:22]:Like, they must have been cutting you off.Hayden Haas [00:11:24]:I we had kind of a tricky time deciding on we did originally have more recipes that we wanted to do, but we kind of decided on, you know, the photography that was really important to include and any, like, follow along steps. But there's over a 125 recipes. I tried to make it, kind of accessible, for everybody to be able to shop because I came from a really small town where, you know, some of the largest stores you had were probably like a Walmart or something along those lines, Target, Walmart. So you should be able to shop most of these ingredients from places like those wherever you are in the world. So I took a lot of thought into that. So you based on things that you have in your pantry and or fridge that are just like staples to always keep on hand. I it was really important to me to, share with the reader that you can make all these delicious things with things that you probably already have. A lot of my personal favorites, I'm a big breakfast and brunch kinda guy.Hayden Haas [00:12:28]:I also love, like, the meat and potatoes of things. I think that's kind of very Midwest. If you know my dad, he's, like, always more protein, always more protein. Just can't get enough of that meat. And soups are kind of like my favorite thing in the entire I think it should have its own food group because it's just the best, and I love just alwaysStephanie Hansen [00:12:52]:You and I are gonna be fast friends, dude. I can just tell.Hayden Haas [00:12:55]:No. We need to have you over for a fine bowl of soup. And then, of course, I'm not much of a sweet tooth, but I love making them for other people. And then same with, the adult beverages, there's mocktail options in there too. So I really wanted to cover all of the bases, things that I regularly enjoy or that were from my childhood and nostalgic, but slightly modernized and from foods of all kinds of cultures that I really wanted to share and also put my own little fusion or twist on.Stephanie Hansen [00:13:24]:You seem very excited about your food life. Do you ever feel, like, taxed by it? I mean, with so many followers, you gotta be spending a lot of time on social media. Does it ever feel like you're giving up too much or just like you're burned out?Hayden Haas [00:13:39]:I I that's a great question. Thank you so much for asking. I definitely experience burnout, on those days. I would say that I film maybe like 3 or 4 days of the week, and sometimes it can be 2 recipes, sometimes it can be 3. So it kind of just depends, weighing on my schedule and then other projects that I have going on, trying to make that all work. It's so much fun and stressful at the same time. I love it so much that it doesn't always feel like work, but that doesn't mean that I don't get emotionally or physically taxed from it. So sometimes where I'm like, today is not a filming day or, like, let's say I get, like, a zit or something like that.Hayden Haas [00:14:20]:You know? Because we all have everyday problems and stuff like that too. I, that's also really important where it's like, I don't, like, edit any of my videos where it's, like, lighting them different or even when I'm food styling, it's not like I'm doing anything crazy. So I want people to when they see a video or recipe of mine where it's like, how you see it is probably how it's gonna show up. That's, you know, how I intended it. And I tested that recipe 10 times or a 100 times. So it's like, I want you to have that result because I know the person at home, whether they're living on a budget or, you know, just trying to get more experience in the kitchen, that they have that confidence and they can pretty much jump into any recipe in the book that you know, it's anybody from any walk of life would be able to. So that was super important. And but sorry to get back to your original question, being taxed by the or tax or burnout.Hayden Haas [00:15:19]:I definitely experienced burnout, but those are the days where I'm like, it's more of a work on my computer type of day and Right. Let's order some takeout.Stephanie Hansen [00:15:28]:Yeah. I, when I looked at your book too, because I'm in the final like, I'm just in the final edits of my book. Yeah. That's due December 31st for my second one. We have a couple of, like, similar recipes. They're different, but they're similar. So it'll be fun to see when we when mine's out, we can kinda compare notes on some of the recipes.Hayden Haas [00:15:53]:I would love that. And that's something that I also value so much about the community and followers that I've built is a lot of these people do try the recipes, whether they post it or share it or whatever. People are making it for their families, and it's bringing so many people together, which is what makes me so happy. Or I love when somebody makes, like, a soup or a dessert recipe for, like, their friends and stuff because that's what I love to do. Yeah. It just feels full circle and it really makes my day.Stephanie Hansen [00:16:24]:So what is the first dish that you remember, like, making yourself? Can you remember? Did you cook as a kid?Hayden Haas [00:16:32]:There's so many things. My mom always had us in the kitchen. So we were always doing, like, baking and fun stuff like that. A recipe I guess this the one I can remember the most is not actually, like, an eating type recipe, but my mom and I used to make our own Play Doh.Stephanie Hansen [00:16:49]:Yes.Hayden Haas [00:16:50]:Yes. And, I mean, occasionally, I'm sure I you know, kids eat Play Doh, so I would taste it and be like, oh, that's salty. And so, like, not quite a recipe that's supposed to be edible, but that's the one that I think about and I wanna share all the time, but I don't have any kids to play Play Doh with.Stephanie Hansen [00:17:05]:That's funny. No. I think, yeah, we made that a lot as kids. And, also, I don't even know why we ever made this, but we used to make our own, like, homemade tootsie rolls.Hayden Haas [00:17:15]:Oh my gosh. I bet that was so special.Stephanie Hansen [00:17:17]:Yeah. And I don't know where we got the recipe or why we would make those, but I had sisters and so that's what we would do.Hayden Haas [00:17:24]:You have a mother's sweet little treat like that.Stephanie Hansen [00:17:26]:Yeah. Are you a freezer hoarder because you're cooking so much?Hayden Haas [00:17:30]:Oh, yeah. There's a lot of, disorganization that happens in but at the same time, I'm pretty good about, not having food waste. I kind of like auction things off to my neighbors and, you know, people that I meet that are kind of like within the vicinity where I'll say like, hey. For example, I just made, my breakfast pizza recipe and so I can kinda just auction it off to my friends who are all super busy and whatnot. And, oh, it's just great because I kinda get to feed my own little community and get their feedback at the same time where it's like, yeah. Don't add onions to this or that was too salty or something like that. So it's so helpful to get that here.Stephanie Hansen [00:18:12]:I'm creeping my neighbors out actually because I'm always like I just this morning, I did a TV segment. I had all these rice crispy bars. I didn't want them in the house because I'll eat them. So I just loaded up paper plates and kinda went door to door. And people are just like my neigh my next door neighbor, I know. She's just like because I this in this week alone, I've brought them a chicken pasta dish. I brought them apple muffins, and then I brought them rice crispy bars. And that's, like, within the last 3 days.Hayden Haas [00:18:46]:Yeah. I don't hear the problem in any of this. I think you're probably the favorite neighbor.Stephanie Hansen [00:18:51]:I hope.Hayden Haas [00:18:52]:I'm sure of it because I do the same thing. I was dropping off tiramisu, cheesecake, and some pizza and brownie. So we're in the same category. And if they don't want those leftovers, I'll take them.Stephanie Hansen [00:19:05]:That's so funny. Yeah. I need to I just I feel like, oh my gosh. These people probably think I'm so crazy because I'm always justHayden Haas [00:19:12]:Oh.Stephanie Hansen [00:19:13]:Walking door to door with piles of food. And I have a brand new neighbor that's literally right next to me that I haven't met yet. And they looked like they moved in over the weekend and then maybe were are doing some painting. So I left some of the muffins on their, like, door. And I my friend said, she goes, do you real do these people realize who you are and, like, what a gift it's gonna be living next to you? I'm like, I don't know.Hayden Haas [00:19:42]:No. I, 100% support all of that. Spread the love. I always say it's like, Nesquik, don't come for me, like, legally, but I always say share the wealth. And if your wealth is baked goods, share them. People are gonna love it. Exactly.Stephanie Hansen [00:19:55]:And thenHayden Haas [00:19:55]:it's not like you're gonna give them anything terrible or anything. Yeah. We only weigh our best creations. Right?Stephanie Hansen [00:20:01]:Yes. Exactly. So when you were at Food Network, you did you directly work on Molly's show or did you work on some other shows too?Hayden Haas [00:20:10]:I worked on Molly did a couple of things with HGTV, so that was fun to see what that was like. But I did, I started off as a dishwasher and then moved up to a food stylist. And then, at the same time, I was also Molly's assistant. And I've also had my own little touch of reality television because I was on Food Network's Chopped.Stephanie Hansen [00:20:35]:Oh, you were.Hayden Haas [00:20:37]:It was love.Stephanie Hansen [00:20:37]:Hear about that.Hayden Haas [00:20:39]:It was really fun. I did a blind date episode where yeah. It was so much fun. I was matched with somebody that I had never met before. And so you kinda go on a blind date. And then, you know, you get the basket with all of the mystery ingredients. And I think my ingredients were, like, like a cranberry kiss cocktail and, like, a red tail snapper and some heart shaped ravioli. And we I my partner and I, when we went into it, we initially kind of had, like, a situation where I was like, do you wanna take the lead, or do you want me to be sous chef or whatever? And he decided he wanted to be the lead, then I was like, I'll support you whatever you wanna do through the way.Hayden Haas [00:21:25]:So I was happy to do that. I wouldn't have, necessarily made the dish that we ended up making. Spoiler alert, I didn't end up winning, but it is still a really great episode, and I'm still friends with all the women on that show. SoStephanie Hansen [00:21:38]:So what did you end up making? Because I was listening to your ingredients and thinking, oh, well, the cranberry's gotta be a sauce.Hayden Haas [00:21:45]:Sure. If you're familiar with, like, kind of like a pate situation, it was kinda like that but with fish. So not not always a big winner. If I could have made what I wanted to, you since you have the cookbook right there, I won I would have made or leaned in towards my cranberry tortellini recipe.Stephanie Hansen [00:22:04]:Yeah.Hayden Haas [00:22:05]:And I think that would have, like, surprising people. But it also might have been, like, kinda boring because it's, like, pasta and Alfredo cranberry sauce or whatever. You know?Stephanie Hansen [00:22:15]:No. Alfredo sauce is never boring. I don't care. I feel like I eat noodles 62 times a week.Hayden Haas [00:22:22]:Yeah. I'm always a huge advocate of pasta myself.Stephanie Hansen [00:22:26]:Yeah. That's I'm gonna just go to that recipe right now, and we're gonna talk about it. Because, I love pasta. I eat pasta all the time. And I made spaghetti for a friend this weekend, and she came over and she goes, no offense, but can we just order takeout? I really hate noodles. What? I was like, who are you?Hayden Haas [00:22:48]:Interesting.Stephanie Hansen [00:22:49]:Yeah. I thought it was. Okay. So for cranberry sauce, let's see what we have in there. Here we are. Yep. Oh, I went on the wrong page.Hayden Haas [00:23:03]:Puerto Rican Alfredo sauce that we make from scratch, and then I do have my grandma's cranberry recipe. It it is like a I like I guess I like my cranberry sauce a touch sweeter, but, you know, you can make it as bitter as you want to.Stephanie Hansen [00:23:21]:Okay. This looks really good. It's got it's the sauce is kinda pink. It's got a sun dried tomato, mushrooms, artichoke hearts. Looks delicious.Hayden Haas [00:23:29]:Yeah. Big fan. When I was in college, there was this little restaurant, not not Olive Garden. But when when I was waiting when I was waiting tables in college, that was one of the more popular dishes from that restaurant.Stephanie Hansen [00:23:46]:Let's talk about all the, like, plates and the dishes in your book. Are these all things you own, or did you guys rent things?Hayden Haas [00:23:53]:No. I did not rent things. All of those were things that I do own because I am kind of a mix match person. So none of my plates match. None of my cups match. I, maybe a bit of a maximalist, if you will. So I love selection. I also kind of display them in my dining room.Hayden Haas [00:24:14]:So then whenever I have somebody over, I'm, like, grab any glass. So then that person kind of gets to pick whatever fun glass or fork or plate, whatever theyStephanie Hansen [00:24:23]:Phew. I love that idea.Hayden Haas [00:24:25]:So much fun. And then, you know, you always get really fun pictures at the same time.Stephanie Hansen [00:24:30]:Yeah. For sure. And I am feeling a little bit like and and I'm getting to the end of this book, so I'm feeling a little horny at this point. And, like, oh, I need to, like, maybe get rid of some of this stuff or repurpose it to the next house. Goodwill is my friend, but sometimes the things go back to the Goodwill too. Right?Hayden Haas [00:24:48]:Hey. You just don't have to tell me. I'm a avid thrifter myself, so I love, finding, like, a plate or 2 every time you visit or something where you're like, I have a vision for this particular plate, and it's gonna have some delicious pasta on it. And or here's this old pillowcase that I could sew into a napkin or something. So it's like, repurpose those things, make them beautiful, and share them with everyone.Stephanie Hansen [00:25:14]:Okay. I love that you would actually repurpose a pillowcase into a napkin.Hayden Haas [00:25:17]:Oh, and I've turned an old tablecloth into something els Shoot. It's all mix-and-match. I tell you, I love it. I have a whole cabinet ' whole cabinet just for my linens.Stephanie Hansen [00:25:29]:Can you think of something, like, where you got a real score at a thrift store? Like, do you have a favorite thing you thrifted?Hayden Haas [00:25:37]:Good question. I do, but I don't have, I really would love to provide, like, a image for you. But I since I am such an avid thrifter, I have a whole collection on my living room wall of mirrors. Cool. So it's kind of like you know how people have those, like, picture collages and stuff inStephanie Hansen [00:25:59]:the house?Hayden Haas [00:26:00]:It's kinda like that, but for mirrors. So it's like the whole and they're all different kinds. Like, some are new and nice. Like, I'm sure some are from, like, a Target or whatever. Sure. Got a cute one. But they're all different kinds and, some have little stands on them. I've my favorite one is, like, this vintage cover girl mirror.Hayden Haas [00:26:21]:Oh, it's so it's, like, tiny and cute. I everybody loves it when they come and check it out.Stephanie Hansen [00:26:26]:Oh, that's fun.Hayden Haas [00:26:27]:Yeah. And I don't know if a mirror is probably the greatest example because I really don't even look at myself in the mirror that much, but it's just such a fun little, addition to home and calling it cozy, and it's always a conversation starter when somebody walks in the door. And I Yeah.Stephanie Hansen [00:26:46]:It sure sounds like it.Hayden Haas [00:26:48]:Say that they wanna copy it. I'm like, it's all yours. Please enjoy.Stephanie Hansen [00:26:52]:So when you think about, a cookbook that you wish you had written, can you think of 1?Hayden Haas [00:27:02]:A cookbook I wish I would have written.Stephanie Hansen [00:27:04]:Yeah. Like, you just find it so inspiring.Hayden Haas [00:27:07]:I there's so many people that I'm inspired by. That's so tough. I would say somebody who I am always inspired by what is Molly Ye, of course.Stephanie Hansen [00:27:19]:Yeah.Hayden Haas [00:27:20]:I learned so much from my time with her. There's a couple of other people who are kind of influential. So going back a little bit when I was kind of burnt out in between architecture and whatnot, also very Minnesota of me, I went to go work for Target, like, part time, but then they ended up wanting me as a manager, which is great. I loved my time with them. In that time shift, that's when I started cooking for myself, and I really didn't have, like, social media before that. So it, like, started out fresh at, like, the age of 27 and started posting, like, food, blogs, pictures, like, kind of starting out, my own little food photography or food journey. And I started my mom had gifted me Chrissy Teigen's cookbook. And I was, so thankful for that, and I cooked my way through it.Hayden Haas [00:28:10]:And I started sharing some recipes, and she started commenting and liking on some of my things. And that inspired me to do more, which kinda led me on my way to meet Molly Ye. But there's so many other people like Anthony Bourdain and, you know, most of the people on Food Network. So that was, like, so funny that in my small little town that I was given, like, an opportunity for something I didn't think I would ever have.Stephanie Hansen [00:28:34]:Yeah. So And Chrissy Teigen's cravings book, I thought that that was a good cookbook. She's gotHayden Haas [00:28:41]:about 3 or 4 in her series. I've haven't done as much investigating into the newer books, but the first couple were so great and, like, everything, you know, you can pretty much make from home.Stephanie Hansen [00:28:55]:Yeah. I really liked Pepper's book too, her mom.Hayden Haas [00:28:58]:Oh, yeah. I also have that one. She's so cute.Stephanie Hansen [00:29:00]:Cute. Do you have, like, a white Pyrenees? Or what's your dog?Hayden Haas [00:29:03]:This is Max. You'll see a ton of him in the cookbook also.Stephanie Hansen [00:29:07]:Cute.Hayden Haas [00:29:08]:He's an English cream retriever, and so Max makes a couple of, cameos in there as well.Stephanie Hansen [00:29:14]:Well, Stanley, my dog, I wasHayden Haas [00:29:16]:Listen.Stephanie Hansen [00:29:17]:Yeah. I was gonna say you you may have heard him. He was in a squeaky toy earlier, and I was like, shut the door.Hayden Haas [00:29:23]:I I wasn't sure if you heard Max earlier, but that was him.Stephanie Hansen [00:29:27]:That's funny. Well, this has been a real delight. Hayden Haas, Simply Delish Haas. I it is, recipes from the Midwestern Kitchen. It's a beautiful book. I am excited to connect with you. We will eat or do something fun. I feel like we're gonna be fast friends.Hayden Haas [00:29:46]:We're gonna warm up at some point.Stephanie Hansen [00:29:48]:I think so. Yes. But it was great to talk to you. Congratulations on the book. People can follow you at I'm sorry. I didn't write your Instagram down.Hayden Haas [00:29:58]:It's the same thing. I wanna tell you congratulations on your book, and I can't wait to get together sometime.Stephanie Hansen [00:30:04]:Thank you.Hayden Haas [00:30:04]:You can find me if you usually type in Hayden, h a y d e n, and then Delish Haws, d e l I s h a a s, because or if you just type in Hayden Haws Cook or something or other, it'll come up. I'm on YouTube, Instagram, TikTok, all of the stuff.Stephanie Hansen [00:30:26]:Alright. I'm just I'm amazed and impressed with all the work that you're putting out, and your book is great. Thanks for being a guest today. I'm sure we'll get together soon.Hayden Haas [00:30:35]:Yes. Thank you again so much for having me.Stephanie Hansen [00:30:36]:Alright. Good to see you. Bye. Alright. Bye bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

I am thrilled to bring you the latest episode of "Dishing with Stephanie's Dish," where we welcome the incredibly talented Hayden Haas, the creative mind behind "Simply Delishaas: Favorite Recipes from the Midwestern Kitchen." Discover Hayden's unique path from being a dishwasher on the Food Network to becoming an assistant to Molly Yeh and, eventually, a renowned cookbook author and now Minneapolis resident! Follow Hayden on Instagram @haydendelishaasFeatured RecipesThis pickle soup recipe is from Hayden's Food Blog where he has other delicious recipes including the Cranberry Tortellini recipe we talked about from the book.Pickle SoupServes 6Ingredients:* 3 russet potatoes or 3c (2-3pounds) diced (this also works with frozen potatoes) (300- 420g)* 3 tbsp Extra virgin olive oil (13g)* 2 carrots roughly chopped (130g)* 2 stalks of celery roughly chopped (120g)* 1 yellow onion, diced (150g)* 6 cloves of garlic, minced (60g)* 2 tbsp butter (14g)* 4 tbsp ap flour (30g)* Salt and pepper to preference * 4- 6 cups of vegetable or chicken broth (940-1410g)* 1 heaping cup of dill pickles chopped (about 5-6 pickles)* 1/2c pickle brine (127g)* 1 bunch of fresh dill, divided (100g)* 2 bay leaves (less than a gram) * 1 tsp fresh thyme (10g)* 1c freshly grated havarti cheese (83-100g)* 1/2c heavy cream (119g)* For garnish* Heavy cream for drizzling, sriracha for drizzling and remaining fresh dill  If you'd like an addition I grew up eating  this with garlic bread! * In a large pot over high heat begin boiling about 6cups of salted water. Once boiling add in potatoes, boil and drain.  ( you can make this all in one pot or two separate ones!* cook for 20 minutes and drain. If using a second, over medium heat add olive oil, onion, celery, carrot and garlic. * Cook until translucent about 8-10 minutes . Season with salt and pepper to preference (I use about 1tsp of each) * Once translucent, add in butter and melt then flour and mix until coated. Slowly start to incorporate the broth (you'll see it change to a light creamy color) add in the potatoes, pickles, pickle brine, fresh herbs and simmer for 20-30 minutes over medium heat. Add in the cheese and heavy cream and mix until combined! You can enjoy from here or dress a bowl! To a bowl add your soup, a drizzle of heavy cream, sriracha and fresh dill! Enjoy!Pickle PopcornThis Pickle Popcorn recipe is from Hayden's Food Blog He calls is Netflix and (Chi)DillIngredients:3 tbsp Oil of choice (see tips)1/2c  Popcorn kernels (a heaping 1/2c)5 tbsp (or more) Good quality butter (I like to use Kerrygold) ½ bunch Dill fresh or dried, chopped½ tsp Italian seasoning ½ tsp Garlic powder ½ tsp Onion powder 1 tsp cheese powder (optional) 3 tsp Pickle juice (brine) from a jar of picklesSalt ( i would recommend fine salt for this)-optional hot sauce for serving if youre Selena GomezTips: you can use avocado oil, refined coconut oil, vegetable oil, or even olive oil! I would recommend using a dutch oven or your favorite soup pot for this recipe (something with a lid)InstructionsTo a large pot over medium to high heat, add the oil, when the oil is hot add 2 or 3 kernels to test to see if its ready, then add the rest of the kernels and cover, leave a little crack to let some steam escape if needed. Another helpful tip when making popcorn over the stove, is to gently wiggle the pot while holding the lid and handles to jiggle the kernels around. Listen to the kernels, when it has mostly stopped popping, removed from the heat then add to a large bowl.In the meantime begin melting the butter on the stove or microwave in 15 second intervals. Add the seasonings to the butter along with the pickle juice, stir to combine, slowly incorporate over the popcorn and give it a light shake to distribute the pickley butter. Serve immediately! Store in an air tight container, Enjoy!EPISODE TRANSCRIPT:Stephanie Hansen [00:00:16]:Hello, everybody, and welcome to Dishing with Stephanie's dish, the podcast where we talk to people in the food space, cookbook authors, people generally obsessed with food. I am holding in my hot little hands favorite recipes from the Midwestern Kitchen. Book is called simply Delicious by Hayden Haas. Delicious. I love the title. It's so funny.Hayden Haas [00:00:39]:Thank you so much, and thank you for having me on.Stephanie Hansen [00:00:41]:Oh, it's a blast. So let us talk about your cookbook and, like, use you somehow have not been on my radar. And then I, like, found your Instagram, and I was like, oh my gosh. This guy's from the Midwest. He has almost 500,000 followers. He's friends with Molly Yeh. I mean, how would how tell us about how you got started in the cookbook world because you must have been a food stylist. Your book is incredible.Hayden Haas [00:01:06]:Thank you so much. I appreciate that. Yes. I did have a little bit experience, with, food styling. I got my start on Food Network surprisingly as a dishwasher and sort of led me, on an unexpected path into the food world where I was then met with Molly and then, you know, the pandemic happened one thing or another. And then I was her personal assistant and then got to see all everything that's involved with that whole world. And Molly was such a joy and kinda taught me how to write my own recipes. And I'm so thankful for all the time that I did spend with her, learning behind the scenes.Hayden Haas [00:01:51]:The most important part was obviously the recipe development but also kind of, when I was working behind the scenes I kind of learned how to film and direct my own videos as well as, edit them at the same time too. So it was kind of just a full package deal. I still to this day don't even really realize that I'm doing so many people's jobs, and I'm so thankful that I had that opportunity.Stephanie Hansen [00:02:18]:Yeah. Your your book is well, it's beautifully shot, and you can tell, there's a lot of lifestyle to it and, yes, we're looking at recipes, but many times we're looking at, not completed recipes, like the ingredients of making it. There's a lot of color in the book. Whoever did the design, it has a real rainbow flare, which I think is really cute. Yes. I just loved it. I really got the book, and it feels really like, if I knew you, I feel like this is really a reflection of you.Hayden Haas [00:02:54]:Thank you so much. I that was something that was really important to me. I kind of think of this as, like, my debut album. And I it's so so special to me because one of my best friends actually took all of the photography for me, and there's so much, family and friends and everything tied into it. And my designer's name was Lindsey Dobbs from Penguin Random House. So I I really wanted to include a lot of color. That was something that was really important to me and kind of all seasons. Even though,You know, it is based mostly in the Midwest, and we have winter here maybe, like, 6 to 9 months of the year. So, trying to cover all of those bases and get pictures was probably the hardest part.Stephanie Hansen [00:03:42]:Yeah. And people I mean, just the shooting of a book and having the seasonality to it, it is hard. Like, I'm working on a book that's a sort of cozy winter cooking book, but we haven't had snow for over a year. So I'm trying to find snowy pictures.Hayden Haas [00:04:01]:Yes. Yes. You're also a published author, and I was just checking out your books as well.Stephanie Hansen [00:04:07]:I am a published author, but I think I'm in a different vein than you. Because while I do like developing recipes, my point of view is usually typically from, like, someone's inspired from a grandma or a friend or and then I kinda take it and make it my own. I am getting a little more confident in just being like, oh, I'm just gonna make this and kinda knowing how things come together.Hayden Haas [00:04:33]:Yeah. And that's, something that's super important in my cookbook too because that was inspired by all the important women in my life, like my mom and my grandmas and, you know, of course, like Molly, there's so many people who have contributed to me at this point that I couldn't not also include them and all these people who have motivated me and supported me, including all of my followers and stuff. Like, this wasn't originally my intended career path, but I am so thankful that it is.Stephanie Hansen [00:05:04]:What was your intended career path?Hayden Haas [00:05:06]:I went to school for architecture and drafting. I had dreams of becoming an architect, and then I decided that that wasn't really where my heart was, but it was a very good paying job.Stephanie Hansen [00:05:18]:And you live in North Dakota. Is that correct?Hayden Haas [00:05:21]:No. I actually recently just relocated to Minneapolis.Stephanie Hansen [00:05:25]:Oh, so you're probably like a neighbor somewhere.Hayden Haas [00:05:28]:Yeah. I'm freshly here for a couple of months, so I'm still kind of catching my bearings and, making my little space home, but Minneapolis has been so welcoming, and I have literally no complaints. It's a really great place to be.Stephanie Hansen [00:05:45]:Yeah. So now are you here for a short time? OrHayden Haas [00:05:49]:No. I'm here to stay until further notice.Stephanie Hansen [00:05:53]:Okay. So I need to I'm gonna connect with you, and we'll have a cup of coffee, and maybe I could help because do you need do you need this sounds so weird. Do you need friends?Hayden Haas [00:06:05]:I do need friends. Yes. Been so actively looking for friends. I need more foodie friends. You know, I'm kind of like I don't wanna say I'm a shut in, but since I work from home, I just cook all this food, and I get to share it with all my friends and neighbors. So it's just a great little opportunity and kind of like a howdy neighbor to Minneapolis.Stephanie Hansen [00:06:29]:Yeah. I love it. And same. So I'm always cooking tons of food. I'm also, like, because of the radio show, we go out a lot, but I'm always looking for people to eat with. I know that seems weird, but, like, not everyone loves to go out.Hayden Haas [00:06:46]:I'm also in that category. I also love having people over because, you know, you make a ton of cozy recipes. So it's like when you provide that environment of home and, just being able to host somebody in your home is just so wonderful, and that really fills my cup.Stephanie Hansen [00:07:04]:Yeah. Alright. Well, we've got a mission to get you introduced because we're getting into what I think could be the long winter months. I don't know. It's 80 degrees out, and it's practically Halloween, so it's very weird.Hayden Haas [00:07:17]:Wow. So strange how that's happening. I always knew Minneapolis was slightly warmer than where I'm from in North Dakota by at least 20 degrees. So I'm like, oh, if this is really what it's like, I'm all on board.Stephanie Hansen [00:07:29]:No. It's not at all. It's usually cold as hell. Alright. So I first found out about you from my friend Paul Folger from channel 5.Hayden Haas [00:07:41]:Oh.Stephanie Hansen [00:07:41]:And he was telling me about when you were on Twin Cities Live with him and Elizabeth and that you brought this pickle popcorn.Hayden Haas [00:07:52]:Yes.Stephanie Hansen [00:07:53]:Okay. And I'm obsessed with popcorn so much so that I really am not supposed to eat it because I used to eat so much of it. I had, like, stomach problems.Hayden Haas [00:08:03]:Oh, no.Stephanie Hansen [00:08:05]:But he brings me in this ziplock bag full of this pickle popcorn, and pickles are like, I'm obsessed with pickles, and I love popcorn. How did you think of the pickle popcorn recipe? Because it's a great recipe.Hayden Haas [00:08:19]:Thank you. I am in the same category as you as popcorn was literally my favorite snack when I was growing up. I just made a video talking about this slightly. Like, I was such a little weirdo with my popcorn. I mean, after school, we lived pretty close to a movie theater, so you could, like, pop in and grab some movie theater popcorn as a great little snack. So popcorn's always been one of my favorite things, along with pickles. So combining the 2 just kind of felt great. I love using pickle brine as an ingredient, and any opportunity to use fresh dill.Hayden Haas [00:08:55]:And we all know and love butter, so I kinda just fell hand in hand.Stephanie Hansen [00:09:00]:This is funny because I really am obsessed with dill too just because I grow it and it's like it volunteers in your garden where you don't want it, and then you're like, oh, I have dill, and you just have so much of it. You just end up using it all over.Hayden Haas [00:09:14]:And I think that's such a great problem to have too. I I don't know. It's either dill either because I'm also a little bit of a gardener myself. You can either grow it, and then it'll have, like, a bunch of abundance, or you're just done for it and you're not gonna have dill that year.Stephanie Hansen [00:09:28]:Yeah. I've had those years too. And then, like, the years you have it, you're like, wow. What I thought was so fascinating about the popcorn recipe was that you used the brine with the butter and it it didn't completely sog out the popcorn. Like, it did have kind of a, day after taste a little bit, but I love that about popcorn.Hayden Haas [00:09:50]:Me too. I, not to go back to movie theater popcorn, but I always loved it more the second day.Stephanie Hansen [00:09:58]:Yeah.Hayden Haas [00:09:58]:So when when you kind of combine those together and you coat them kind of gradually, it, you know, you don't want it to be, like, soggy from all of the butter and whatnot. So kind of figuring out how that works is, you know, you kind of figure it out the more often you make popcorn.Stephanie Hansen [00:10:14]:Well, Paul said that you were considering putting it in your next book.Hayden Haas [00:10:19]:Yes. I haven't announced that I'm doing the next book or anything like that, but I am so happy to share it. And so that is one of the next, recipes that I do plan on sharing. But it is already available to share on my blog, and I would happily make a video for everyone to follow along with.Stephanie Hansen [00:10:38]:Yeah. I really loved, he brought it in. I am not supposed to eat popcorn. I ate a handful. I loved it. And he was like, oh, no. You can just keep the bag. I was like, Paul, I can't because I have no self control, and I will end up eating this entire bag either by the time the show's over or on the way homeHayden Haas [00:10:58]:in the car. Totally delightful.Stephanie Hansen [00:10:59]:We laughed about that. When you your book has everything. Like, you have desserts, you have cozy casseroles and hot dishes, you have drinks, which I also really enjoy. I have a lot of drinks in my book too. You've got a lot of soups. We're in the Midwest. Right? Soups are great. How did you decide? You have a lot of recipes in here too.Stephanie Hansen [00:11:22]:Like, they must have been cutting you off.Hayden Haas [00:11:24]:I we had kind of a tricky time deciding on we did originally have more recipes that we wanted to do, but we kind of decided on, you know, the photography that was really important to include and any, like, follow along steps. But there's over a 125 recipes. I tried to make it, kind of accessible, for everybody to be able to shop because I came from a really small town where, you know, some of the largest stores you had were probably like a Walmart or something along those lines, Target, Walmart. So you should be able to shop most of these ingredients from places like those wherever you are in the world. So I took a lot of thought into that. So you based on things that you have in your pantry and or fridge that are just like staples to always keep on hand. I it was really important to me to, share with the reader that you can make all these delicious things with things that you probably already have. A lot of my personal favorites, I'm a big breakfast and brunch kinda guy.Hayden Haas [00:12:28]:I also love, like, the meat and potatoes of things. I think that's kind of very Midwest. If you know my dad, he's, like, always more protein, always more protein. Just can't get enough of that meat. And soups are kind of like my favorite thing in the entire I think it should have its own food group because it's just the best, and I love just alwaysStephanie Hansen [00:12:52]:You and I are gonna be fast friends, dude. I can just tell.Hayden Haas [00:12:55]:No. We need to have you over for a fine bowl of soup. And then, of course, I'm not much of a sweet tooth, but I love making them for other people. And then same with, the adult beverages, there's mocktail options in there too. So I really wanted to cover all of the bases, things that I regularly enjoy or that were from my childhood and nostalgic, but slightly modernized and from foods of all kinds of cultures that I really wanted to share and also put my own little fusion or twist on.Stephanie Hansen [00:13:24]:You seem very excited about your food life. Do you ever feel, like, taxed by it? I mean, with so many followers, you gotta be spending a lot of time on social media. Does it ever feel like you're giving up too much or just like you're burned out?Hayden Haas [00:13:39]:I I that's a great question. Thank you so much for asking. I definitely experience burnout, on those days. I would say that I film maybe like 3 or 4 days of the week, and sometimes it can be 2 recipes, sometimes it can be 3. So it kind of just depends, weighing on my schedule and then other projects that I have going on, trying to make that all work. It's so much fun and stressful at the same time. I love it so much that it doesn't always feel like work, but that doesn't mean that I don't get emotionally or physically taxed from it. So sometimes where I'm like, today is not a filming day or, like, let's say I get, like, a zit or something like that.Hayden Haas [00:14:20]:You know? Because we all have everyday problems and stuff like that too. I, that's also really important where it's like, I don't, like, edit any of my videos where it's, like, lighting them different or even when I'm food styling, it's not like I'm doing anything crazy. So I want people to when they see a video or recipe of mine where it's like, how you see it is probably how it's gonna show up. That's, you know, how I intended it. And I tested that recipe 10 times or a 100 times. So it's like, I want you to have that result because I know the person at home, whether they're living on a budget or, you know, just trying to get more experience in the kitchen, that they have that confidence and they can pretty much jump into any recipe in the book that you know, it's anybody from any walk of life would be able to. So that was super important. And but sorry to get back to your original question, being taxed by the or tax or burnout.Hayden Haas [00:15:19]:I definitely experienced burnout, but those are the days where I'm like, it's more of a work on my computer type of day and Right. Let's order some takeout.Stephanie Hansen [00:15:28]:Yeah. I, when I looked at your book too, because I'm in the final like, I'm just in the final edits of my book. Yeah. That's due December 31st for my second one. We have a couple of, like, similar recipes. They're different, but they're similar. So it'll be fun to see when we when mine's out, we can kinda compare notes on some of the recipes.Hayden Haas [00:15:53]:I would love that. And that's something that I also value so much about the community and followers that I've built is a lot of these people do try the recipes, whether they post it or share it or whatever. People are making it for their families, and it's bringing so many people together, which is what makes me so happy. Or I love when somebody makes, like, a soup or a dessert recipe for, like, their friends and stuff because that's what I love to do. Yeah. It just feels full circle and it really makes my day.Stephanie Hansen [00:16:24]:So what is the first dish that you remember, like, making yourself? Can you remember? Did you cook as a kid?Hayden Haas [00:16:32]:There's so many things. My mom always had us in the kitchen. So we were always doing, like, baking and fun stuff like that. A recipe I guess this the one I can remember the most is not actually, like, an eating type recipe, but my mom and I used to make our own Play Doh.Stephanie Hansen [00:16:49]:Yes.Hayden Haas [00:16:50]:Yes. And, I mean, occasionally, I'm sure I you know, kids eat Play Doh, so I would taste it and be like, oh, that's salty. And so, like, not quite a recipe that's supposed to be edible, but that's the one that I think about and I wanna share all the time, but I don't have any kids to play Play Doh with.Stephanie Hansen [00:17:05]:That's funny. No. I think, yeah, we made that a lot as kids. And, also, I don't even know why we ever made this, but we used to make our own, like, homemade tootsie rolls.Hayden Haas [00:17:15]:Oh my gosh. I bet that was so special.Stephanie Hansen [00:17:17]:Yeah. And I don't know where we got the recipe or why we would make those, but I had sisters and so that's what we would do.Hayden Haas [00:17:24]:You have a mother's sweet little treat like that.Stephanie Hansen [00:17:26]:Yeah. Are you a freezer hoarder because you're cooking so much?Hayden Haas [00:17:30]:Oh, yeah. There's a lot of, disorganization that happens in but at the same time, I'm pretty good about, not having food waste. I kind of like auction things off to my neighbors and, you know, people that I meet that are kind of like within the vicinity where I'll say like, hey. For example, I just made, my breakfast pizza recipe and so I can kinda just auction it off to my friends who are all super busy and whatnot. And, oh, it's just great because I kinda get to feed my own little community and get their feedback at the same time where it's like, yeah. Don't add onions to this or that was too salty or something like that. So it's so helpful to get that here.Stephanie Hansen [00:18:12]:I'm creeping my neighbors out actually because I'm always like I just this morning, I did a TV segment. I had all these rice crispy bars. I didn't want them in the house because I'll eat them. So I just loaded up paper plates and kinda went door to door. And people are just like my neigh my next door neighbor, I know. She's just like because I this in this week alone, I've brought them a chicken pasta dish. I brought them apple muffins, and then I brought them rice crispy bars. And that's, like, within the last 3 days.Hayden Haas [00:18:46]:Yeah. I don't hear the problem in any of this. I think you're probably the favorite neighbor.Stephanie Hansen [00:18:51]:I hope.Hayden Haas [00:18:52]:I'm sure of it because I do the same thing. I was dropping off tiramisu, cheesecake, and some pizza and brownie. So we're in the same category. And if they don't want those leftovers, I'll take them.Stephanie Hansen [00:19:05]:That's so funny. Yeah. I need to I just I feel like, oh my gosh. These people probably think I'm so crazy because I'm always justHayden Haas [00:19:12]:Oh.Stephanie Hansen [00:19:13]:Walking door to door with piles of food. And I have a brand new neighbor that's literally right next to me that I haven't met yet. And they looked like they moved in over the weekend and then maybe were are doing some painting. So I left some of the muffins on their, like, door. And I my friend said, she goes, do you real do these people realize who you are and, like, what a gift it's gonna be living next to you? I'm like, I don't know.Hayden Haas [00:19:42]:No. I, 100% support all of that. Spread the love. I always say it's like, Nesquik, don't come for me, like, legally, but I always say share the wealth. And if your wealth is baked goods, share them. People are gonna love it. Exactly.Stephanie Hansen [00:19:55]:And thenHayden Haas [00:19:55]:it's not like you're gonna give them anything terrible or anything. Yeah. We only weigh our best creations. Right?Stephanie Hansen [00:20:01]:Yes. Exactly. So when you were at Food Network, you did you directly work on Molly's show or did you work on some other shows too?Hayden Haas [00:20:10]:I worked on Molly did a couple of things with HGTV, so that was fun to see what that was like. But I did, I started off as a dishwasher and then moved up to a food stylist. And then, at the same time, I was also Molly's assistant. And I've also had my own little touch of reality television because I was on Food Network's Chopped.Stephanie Hansen [00:20:35]:Oh, you were.Hayden Haas [00:20:37]:It was love.Stephanie Hansen [00:20:37]:Hear about that.Hayden Haas [00:20:39]:It was really fun. I did a blind date episode where yeah. It was so much fun. I was matched with somebody that I had never met before. And so you kinda go on a blind date. And then, you know, you get the basket with all of the mystery ingredients. And I think my ingredients were, like, like a cranberry kiss cocktail and, like, a red tail snapper and some heart shaped ravioli. And we I my partner and I, when we went into it, we initially kind of had, like, a situation where I was like, do you wanna take the lead, or do you want me to be sous chef or whatever? And he decided he wanted to be the lead, then I was like, I'll support you whatever you wanna do through the way.Hayden Haas [00:21:25]:So I was happy to do that. I wouldn't have, necessarily made the dish that we ended up making. Spoiler alert, I didn't end up winning, but it is still a really great episode, and I'm still friends with all the women on that show. SoStephanie Hansen [00:21:38]:So what did you end up making? Because I was listening to your ingredients and thinking, oh, well, the cranberry's gotta be a sauce.Hayden Haas [00:21:45]:Sure. If you're familiar with, like, kind of like a pate situation, it was kinda like that but with fish. So not not always a big winner. If I could have made what I wanted to, you since you have the cookbook right there, I won I would have made or leaned in towards my cranberry tortellini recipe.Stephanie Hansen [00:22:04]:Yeah.Hayden Haas [00:22:05]:And I think that would have, like, surprising people. But it also might have been, like, kinda boring because it's, like, pasta and Alfredo cranberry sauce or whatever. You know?Stephanie Hansen [00:22:15]:No. Alfredo sauce is never boring. I don't care. I feel like I eat noodles 62 times a week.Hayden Haas [00:22:22]:Yeah. I'm always a huge advocate of pasta myself.Stephanie Hansen [00:22:26]:Yeah. That's I'm gonna just go to that recipe right now, and we're gonna talk about it. Because, I love pasta. I eat pasta all the time. And I made spaghetti for a friend this weekend, and she came over and she goes, no offense, but can we just order takeout? I really hate noodles. What? I was like, who are you?Hayden Haas [00:22:48]:Interesting.Stephanie Hansen [00:22:49]:Yeah. I thought it was. Okay. So for cranberry sauce, let's see what we have in there. Here we are. Yep. Oh, I went on the wrong page.Hayden Haas [00:23:03]:Puerto Rican Alfredo sauce that we make from scratch, and then I do have my grandma's cranberry recipe. It it is like a I like I guess I like my cranberry sauce a touch sweeter, but, you know, you can make it as bitter as you want to.Stephanie Hansen [00:23:21]:Okay. This looks really good. It's got it's the sauce is kinda pink. It's got a sun dried tomato, mushrooms, artichoke hearts. Looks delicious.Hayden Haas [00:23:29]:Yeah. Big fan. When I was in college, there was this little restaurant, not not Olive Garden. But when when I was waiting when I was waiting tables in college, that was one of the more popular dishes from that restaurant.Stephanie Hansen [00:23:46]:Let's talk about all the, like, plates and the dishes in your book. Are these all things you own, or did you guys rent things?Hayden Haas [00:23:53]:No. I did not rent things. All of those were things that I do own because I am kind of a mix match person. So none of my plates match. None of my cups match. I, maybe a bit of a maximalist, if you will. So I love selection. I also kind of display them in my dining room.Hayden Haas [00:24:14]:So then whenever I have somebody over, I'm, like, grab any glass. So then that person kind of gets to pick whatever fun glass or fork or plate, whatever theyStephanie Hansen [00:24:23]:Phew. I love that idea.Hayden Haas [00:24:25]:So much fun. And then, you know, you always get really fun pictures at the same time.Stephanie Hansen [00:24:30]:Yeah. For sure. And I am feeling a little bit like and and I'm getting to the end of this book, so I'm feeling a little horny at this point. And, like, oh, I need to, like, maybe get rid of some of this stuff or repurpose it to the next house. Goodwill is my friend, but sometimes the things go back to the Goodwill too. Right?Hayden Haas [00:24:48]:Hey. You just don't have to tell me. I'm a avid thrifter myself, so I love, finding, like, a plate or 2 every time you visit or something where you're like, I have a vision for this particular plate, and it's gonna have some delicious pasta on it. And or here's this old pillowcase that I could sew into a napkin or something. So it's like, repurpose those things, make them beautiful, and share them with everyone.Stephanie Hansen [00:25:14]:Okay. I love that you would actually repurpose a pillowcase into a napkin.Hayden Haas [00:25:17]:Oh, and I've turned an old tablecloth into something els Shoot. It's all mix-and-match. I tell you, I love it. I have a whole cabinet ' whole cabinet just for my linens.Stephanie Hansen [00:25:29]:Can you think of something, like, where you got a real score at a thrift store? Like, do you have a favorite thing you thrifted?Hayden Haas [00:25:37]:Good question. I do, but I don't have, I really would love to provide, like, a image for you. But I since I am such an avid thrifter, I have a whole collection on my living room wall of mirrors. Cool. So it's kind of like you know how people have those, like, picture collages and stuff inStephanie Hansen [00:25:59]:the house?Hayden Haas [00:26:00]:It's kinda like that, but for mirrors. So it's like the whole and they're all different kinds. Like, some are new and nice. Like, I'm sure some are from, like, a Target or whatever. Sure. Got a cute one. But they're all different kinds and, some have little stands on them. I've my favorite one is, like, this vintage cover girl mirror.Hayden Haas [00:26:21]:Oh, it's so it's, like, tiny and cute. I everybody loves it when they come and check it out.Stephanie Hansen [00:26:26]:Oh, that's fun.Hayden Haas [00:26:27]:Yeah. And I don't know if a mirror is probably the greatest example because I really don't even look at myself in the mirror that much, but it's just such a fun little, addition to home and calling it cozy, and it's always a conversation starter when somebody walks in the door. And I Yeah.Stephanie Hansen [00:26:46]:It sure sounds like it.Hayden Haas [00:26:48]:Say that they wanna copy it. I'm like, it's all yours. Please enjoy.Stephanie Hansen [00:26:52]:So when you think about, a cookbook that you wish you had written, can you think of 1?Hayden Haas [00:27:02]:A cookbook I wish I would have written.Stephanie Hansen [00:27:04]:Yeah. Like, you just find it so inspiring.Hayden Haas [00:27:07]:I there's so many people that I'm inspired by. That's so tough. I would say somebody who I am always inspired by what is Molly Ye, of course.Stephanie Hansen [00:27:19]:Yeah.Hayden Haas [00:27:20]:I learned so much from my time with her. There's a couple of other people who are kind of influential. So going back a little bit when I was kind of burnt out in between architecture and whatnot, also very Minnesota of me, I went to go work for Target, like, part time, but then they ended up wanting me as a manager, which is great. I loved my time with them. In that time shift, that's when I started cooking for myself, and I really didn't have, like, social media before that. So it, like, started out fresh at, like, the age of 27 and started posting, like, food, blogs, pictures, like, kind of starting out, my own little food photography or food journey. And I started my mom had gifted me Chrissy Teigen's cookbook. And I was, so thankful for that, and I cooked my way through it.Hayden Haas [00:28:10]:And I started sharing some recipes, and she started commenting and liking on some of my things. And that inspired me to do more, which kinda led me on my way to meet Molly Ye. But there's so many other people like Anthony Bourdain and, you know, most of the people on Food Network. So that was, like, so funny that in my small little town that I was given, like, an opportunity for something I didn't think I would ever have.Stephanie Hansen [00:28:34]:Yeah. So And Chrissy Teigen's cravings book, I thought that that was a good cookbook. She's gotHayden Haas [00:28:41]:about 3 or 4 in her series. I've haven't done as much investigating into the newer books, but the first couple were so great and, like, everything, you know, you can pretty much make from home.Stephanie Hansen [00:28:55]:Yeah. I really liked Pepper's book too, her mom.Hayden Haas [00:28:58]:Oh, yeah. I also have that one. She's so cute.Stephanie Hansen [00:29:00]:Cute. Do you have, like, a white Pyrenees? Or what's your dog?Hayden Haas [00:29:03]:This is Max. You'll see a ton of him in the cookbook also.Stephanie Hansen [00:29:07]:Cute.Hayden Haas [00:29:08]:He's an English cream retriever, and so Max makes a couple of, cameos in there as well.Stephanie Hansen [00:29:14]:Well, Stanley, my dog, I wasHayden Haas [00:29:16]:Listen.Stephanie Hansen [00:29:17]:Yeah. I was gonna say you you may have heard him. He was in a squeaky toy earlier, and I was like, shut the door.Hayden Haas [00:29:23]:I I wasn't sure if you heard Max earlier, but that was him.Stephanie Hansen [00:29:27]:That's funny. Well, this has been a real delight. Hayden Haas, Simply Delish Haas. I it is, recipes from the Midwestern Kitchen. It's a beautiful book. I am excited to connect with you. We will eat or do something fun. I feel like we're gonna be fast friends.Hayden Haas [00:29:46]:We're gonna warm up at some point.Stephanie Hansen [00:29:48]:I think so. Yes. But it was great to talk to you. Congratulations on the book. People can follow you at I'm sorry. I didn't write your Instagram down.Hayden Haas [00:29:58]:It's the same thing. I wanna tell you congratulations on your book, and I can't wait to get together sometime.Stephanie Hansen [00:30:04]:Thank you.Hayden Haas [00:30:04]:You can find me if you usually type in Hayden, h a y d e n, and then Delish Haws, d e l I s h a a s, because or if you just type in Hayden Haws Cook or something or other, it'll come up. I'm on YouTube, Instagram, TikTok, all of the stuff.Stephanie Hansen [00:30:26]:Alright. I'm just I'm amazed and impressed with all the work that you're putting out, and your book is great. Thanks for being a guest today. I'm sure we'll get together soon.Hayden Haas [00:30:35]:Yes. Thank you again so much for having me.Stephanie Hansen [00:30:36]:Alright. Good to see you. Bye. Alright. Bye bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

The Transportation Security Administration is expecting to screen more than 18 million people this Thanksgiving week — a 6% increase from last year. TSA Administrator David Pekoske tells us more. Then, a new survey found 63% of adults say that speeding and aggressive driving are major problems where they live. We talk about the rise of road rage with Dean DeSoto, CEO of the Community Alliance for Traffic Safety in San Antonio, Texas, and Colten Bonk, one of DeSoto's former students who overcame anger issues and alcoholism. And, hot dish? Or hotdish? Maybe both! Food Network star Molly Yeh talks about the power of the upper Midwest's signature meal.Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

When she first made the move from New York City to a farm in Minnesota, Molly Yeh embarked on a whole new life. She is the host of the Food Network's series Girl Meets Farm and a New York Times bestselling cookbook author. Her new book, Sweet Farm!, is out next year. She came on the show to talk about fall cooking ahead of the holidays, how her training as a classical percussionist informs her work as a cook, and what it's like to make a life on a farm.See omnystudio.com/listener for privacy information.

Molly Yeh is a food blogger, Food Network host, restaurant owner, and cookbook author. But before she entered the food space, she spent her early career in a different industry: music. While studying classical percussion at Juilliard, she realized how much she loved trying new restaurants in New York and cooking for her friends. Soon, she launched her food blog, My Name Is Yeh, and after playing music and working on her blog for a few years in Brooklyn, she moved to her husband's family's beet farm in Minnesota. There, she poured herself into cooking and food writing, and her blog took off. In 2015, Saveur named it Food Blog of the Year. Today, her food network show, Girl Meets Farm, is currently in its 13th season; she's been nominated for a James Beard Foundation Media Award for Outstanding Personality/Host; her most recent book, Home Is Where the Eggs Are, is a New York Times bestseller; and so much more. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

When's the last time you ate cauliflower without trying to make it into something else?     Cauliflower has been getting the kale treatment for years, and it's time to just let her be herself! (Repeat after us, cauliflower is not pizza, or mac and cheese!)     That's why today, we're serving up a show-stopping curried cauliflower salad recipe inspired by the amazing Molly Yeh (because who doesn't love a little Midwestern magic?).     Forget bland, boiled cauliflower.  This recipe involves roasted curry cauliflower with those florets charred to crispy perfection, then tossing them in a flavorful, delightful curry dressing.       Plus, it's a cold salad make-ahead dream, so you can spend less time stressing in the kitchen and more time relaxing in the sunshine.     Hit play and let's get spring picnic time going! Let's keep the kitchen talk going! SOCIAL

Food is often considered a universal language; it can share more about a person's history and culture than words themselves. In this episode, we will hear from Molly Yeh, an author, blogger, and cook who will share her journey of how she fell in love with cooking and provide an inside look into her Food Network show, Girl Meets Farm. Hosted on Acast. See acast.com/privacy for more information.

In this week's episode, we spotlight a rare and beautiful UK breed - the Norfolk Grey. Fiona joins us for our monthly roundtable to talk all about molting. We share our recipe for fresh cole slaw and homemade mayonnaise, and review Molly Yeh's new cookbook, Home is Where the Eggs Are.Grubbly Farms - click here for our affiliate link.https://www.anrdoezrs.net/click-100963304-15546963Bantam Coffee Roastershttps://bantamroasters.com/Chicken Luv Box -  use CWTCL50 for 50% off your first box of any multi-month subscription!https://www.chickenluv.com/Strong Animals Chicken Essentialshttps://www.getstronganimals.com/Breed Spotlight is sponsored by Murray McMurray Hatcheryhttps://www.mcmurrayhatchery.com/Nestera UShttps://nestera.us/cwtclUse our affiliate link above for 5% off your purchase!Roosty'shttps://amzn.to/3yMDJ Fiona's YouTube Channel - English Country Lifehttps://www.youtube.com/@EnglishCountryLifeEnglish Country Life - Moulting Videohttps://www.youtube.com/watch?v=92Bj3M-AVAA Cole Slaw with Homemade Mayohttps://coffeewiththechickenladies.com/farm-fresh-egg-recipes/cole-slaw-with-homemade-mayo/Molly Yeh's New Book - Home is Where the Eggs Arehttps://amzn.to/3R7wbidCWTCL Websitehttps://coffeewiththechickenladies.com/CWTCL Etsy Shophttps://www.etsy.com/shop/CoffeeWChickenLadiesCWTCL Amazon Recommendationshttps://www.amazon.com/shopSupport the show

Molly is a cookbook author, blogger, food tv personality and owner of Bernie's Restaurant in East Grand Forks, MN. This recipe is from her cookbook Home Is Where the Eggs Are. Strawberry Halva SmoothieMakes 2 drinks1 1/2 cups frozen strawberries (sliced or whole) 3/4 cups frozen cauliflower (rice or florets)1 1/2 cups unsweetened almond milk, cow's milk, or other milk of choice 2 oz halva, any kind (we prefer Hebel & Co)1/2 teaspoon rosewater, optionala squeeze of lemon juicea pinch of ground cinnamon, plus another pinch for topping2 tablespoons chia seeds or hemp seeds, optional1. Combine all ingredients in a high speed blender and blend for 1-2 minutes until very smooth and no longer grainy.2. Pour into glasses and top with a dusting of cinnamon.This episode is brought to you by Guidecraft. Makers of the original Kitchen Helper Step Stool.*******Follow Clean Plate Club on Instagram.Tag your meal on social media: #CleanPlateClubPodFollow Kappy on Instagram and TwitterCheck out our Clean Plate Club Merch at www.CleanPlateClubMerch.com Executive Producer/Host: Andrew “Kappy” KaplanCo-Executive Producer: Ian CohenProducer/Editor: Joel YeatonProducer: Shant PetrossianDigital Producers: Red Summit ProductionsSocial Media: Aki GaythwaiteKid Voices: Leo + Ella KaplanMusic & Sound: Jeffrey Goldford and the LikemindsEducational Consultant: Barbara JohnsonAlbum Artwork: Dave BogartClean Plate Club is a production of Beyond the Plate.

Here are two classic conversations. Ayo Adebiri plays Sydney Adamu on the beloved FX show The Bear. She tells us about her real-life work in New York City restaurants, and we get into some behind-the-scenes talk about filming on location in Chicago. Also on the show is a fast and furious talk with cookbook author and food TV personality Molly Yeh. Molly is legitimately one of the funniest writers (and guests) that I've encountered in a long time, and we get into all sorts of topics on the show. We discuss what makes a great Hallmark Channel movie, and we theorize about how she will possibly star in one someday. We also talk about Little House on the Prairie (the TV show) and how Molly is living her best life in North Dakota. Check out her incredible book, Home Is Where the Eggs Are. FOLLOW, FOLLOW, FOLLOW:instagram.com/ayoedebiriinstagram.com/mollyyehinstagram.com/mattrodbardThese episodes originally aired on July 15, 2022 and October 25, 2022.

I interviewed Greta Gerwig back in 2017, when her film Lady Bird came out, and in honor of Barbie-mania, I am re-airing an edited version of my interview with the writer and director of the new 'Barbie' movie! Greta is a huge fan of Funfetti cake and insists the box of Pillsbury cake mix is best. So I invite Food Network host Molly Yeh (Girl Meets Farm) to talk about her homemade Funfetti, a cake that took a lot of trial and error, including testing with nine different types of sprinkles! Follow along on Instagram!Support the show: http://rachelbelle.substack.comSee omnystudio.com/listener for privacy information.

Molly Yeh is hosting a brunch party with a few of her former bridesmaids, and she has all the best brunch bases covered. She makes her sweet and fluffy Blueberry Blintzes, a Breakfast Salad with Soft-Cooked Eggs and more.Below are the recipes used in today's episode:Walnut Sausage Patties:https://www.foodnetwork.com/recipes/walnut-sausage-patties-8018970Blueberry Blintzes:https://www.foodnetwork.com/recipes/blueberry-blintzes-8018965Bagel Salad:https://www.foodnetwork.com/recipes/bagel-salad-8018961Listen to cookbook author, food blogger and Midwest transplant Molly Yeh prepare dishes inspired by her Jewish and Chinese heritage – with a taste of the Midwest – explaining her recipes and tips along the way. With direct audio from the hit Food Network series Girl Meets Farm, you'll hear Molly create fresh and tasty meals from her country kitchen on the Minnesota-North Dakota border. Want even more of Molly's recipes? Stream full episodes of Girl Meets Farm on discovery+. Head to discoveryplus.com/girlmeetsfarm to start your 7-day free trial today. Terms apply. 

Molly Yeh and her husband, Nick, are celebrating Christmas Eve with Chinese food! Molly's festive menu includes juicy Pork Soup Dumplings, Kung Pao Chicken and a crisp Smashed Chinese Cucumber Salad. For dessert, she crafts a Black Sesame Buche de Noel.Below are the recipes used in today's episode:Pork Soup Dumplings:https://www.foodnetwork.com/recipes/pork-soup-dumplings-9534785Smashed Chinese Cucumber Salad:https://www.foodnetwork.com/recipes/smashed-chinese-cucumber-salad-9534602Kung Pao Chicken:https://www.foodnetwork.com/recipes/kung-pao-chicken-9534770Black Sesame Buche de Noel:https://www.foodnetwork.com/recipes/black-sesame-buche-de-noel-9534784Listen to cookbook author, food blogger and Midwest transplant Molly Yeh prepare dishes inspired by her Jewish and Chinese heritage – with a taste of the Midwest – explaining her recipes and tips along the way. With direct audio from the hit Food Network series Girl Meets Farm, you'll hear Molly create fresh and tasty meals from her country kitchen on the Minnesota-North Dakota border. Want even more of Molly's recipes? Stream full episodes of Girl Meets Farm on discovery+. Head to discoveryplus.com/girlmeetsfarm to start your 7-day free trial today. Terms apply. 

Molly celebrates her favorite time of the year by making a festive buffet and edible gifts for three generations of the family.Below are the recipes used in today's episode:Airline Cookie Sheet Cake:https://www.foodnetwork.com/recipes/airline-cookie-sheet-cake-5510090Pastrami Meatballs:https://www.foodnetwork.com/recipes/pastrami-meatballs-5510088Brussels Sprout Latkes:https://www.foodnetwork.com/recipes/brussels-sprout-latkes-5510089Molly's Mini Marzipan Treats:https://www.foodnetwork.com/recipes/mollys-mini-marzipan-treats-5507542Lefse (Potato Flatbread):https://www.foodnetwork.com/recipes/lefse-potato-flatbread-5510096Listen to cookbook author, food blogger and Midwest transplant Molly Yeh prepare dishes inspired by her Jewish and Chinese heritage – with a taste of the Midwest – explaining her recipes and tips along the way. With direct audio from the hit Food Network series Girl Meets Farm, you'll hear Molly create fresh and tasty meals from her country kitchen on the Minnesota-North Dakota border. Want even more of Molly's recipes? Stream full episodes of Girl Meets Farm on discovery+. Head to discoveryplus.com/girlmeetsfarm to start your 7-day free trial today. Terms apply. 

Molly Yeh makes a lunch menu with her husband's and father-in-law's favorite dishes, including Chicken Shawarma Tacos, Moroccan Carrot Salad and Chocolate Tahini Cake with Tahini Frosting.Below are the recipes used in today's episode:Moroccan Carrot Salad:https://www.foodnetwork.com/recipes/moroccan-carrot-salad-5580229Hazelnut Sugar Cookie Cereal:https://www.foodnetwork.com/recipes/hazelnut-sugar-cookie-cereal-5580216Chocolate Tahini Cake with Tahini Frosting:https://www.foodnetwork.com/recipes/chocolate-tahini-cake-with-tahini-frosting-5580236Chicken Shawarma Tacos:https://www.foodnetwork.com/recipes/chicken-shawarma-tacos-5580203Listen to cookbook author, food blogger and Midwest transplant Molly Yeh prepare dishes inspired by her Jewish and Chinese heritage – with a taste of the Midwest – explaining her recipes and tips along the way. With direct audio from the hit Food Network series Girl Meets Farm, you'll hear Molly create fresh and tasty meals from her country kitchen on the Minnesota-North Dakota border. Want even more of Molly's recipes? Stream full episodes of Girl Meets Farm on discovery+. Head to discoveryplus.com/girlmeetsfarm to start your 7-day free trial today. Terms apply. 

Molly gets ready for the birth of her first child by preparing a variety of make-ahead meals that are freezer-friendly and delicious. She's also teaching Nick how to make a tasty sheet pan dinner!Below are the recipes used in today's episode:Salmon Sheet Pan Supper with Horseradish Sauce:https://www.foodnetwork.com/recipes/salmon-sheet-pan-supper-with-horseradish-sauce-5652404Potato Bagels:https://www.foodnetwork.com/recipes/potato-bagels-5652395Potato Bagel Breakfast Sandwiches:https://www.foodnetwork.com/recipes/potato-bagel-breakfast-sandwiches-5652406Sweet Potato and Black Bean Burritos:https://www.foodnetwork.com/recipes/sweet-potato-and-black-bean-burritos-5652403Spinach and Artichoke Chicken Casseroles:https://www.foodnetwork.com/recipes/spinach-and-artichoke-chicken-casseroles-5652405Listen to cookbook author, food blogger and Midwest transplant Molly Yeh prepare dishes inspired by her Jewish and Chinese heritage – with a taste of the Midwest – explaining her recipes and tips along the way. With direct audio from the hit Food Network series Girl Meets Farm, you'll hear Molly create fresh and tasty meals from her country kitchen on the Minnesota-North Dakota border. Want even more of Molly's recipes? Stream full episodes of Girl Meets Farm on discovery+. Head to discoveryplus.com/girlmeetsfarm to start your 7-day free trial today. Terms apply.

Host of Food Network's Girl Meets Farm and bestselling author of IACP Award-winning cookbook Molly on the Range, the enchanting Molly Yeh joins us to talk about her latest cookbook, Home Is Where the Eggs Are. She brings stories about her life as an unexpected culinary star (and Juilliard-trained percussionist!), celebrating her Chinese-Jewish heritage and unabashed love of food with her Scandinavian-rooted husband and two young daughters on a sugar beet farm in East Grand Forks, MN. She talks about the recipes in her new book, built on irresistible, low-fuss, big flavor dishes like Babka Cereal, Mozzarella Stick Salad, and Hand-Pulled Noodles with Potsticker Filling Sauce, and shares the culinary philosophy we all want to live by: “Melt some butter, fry an egg, build a little memory around it – the feeling of home starts in the kitchen.”

This week on Unorthodox, the mystery boxes are revealed! Mark, Stephanie, and Liel reveal the contents of their fundraiser giveaways, as well as the lucky winners. Culinary historian Michael Twitty returns to the show to talk about his new book, Koshersoul: The Faith and Food Journey of an African American Jew.  Then, producer Quinn Waller teams up with cookbook author and Food Network star Molly Yeh to make challah in the latest installment of Quinn's Cook Like a Jew series.  Finally, we share an interview with food writer and self-professed 'pizza bagel' Shannon Sarna, recorded live at our recent West Orange, NJ live show. She tells us about her new book, Modern Jewish Comfort Food, and shares her tricks for the perfect challah.  We have brand new Unorthodox swag! Get your tees, mugs, and hoodies at tabletstudios.com.  Across the JEW.S.A. is a new Unorthodox project that will showcase 12 of the most inspiring Jewish stories across the country. Nominate your hometown at tabletm.ag/acrossthejewsa. Across the JEW.S.A. was created with support from the Jewish Federations of North America. We're heading back on the road! Find out about our upcoming events at tabletmag.com/unorthodoxlive. We love to hear from you! Send us emails and voice memos at unorthodox@tabletmag.com, or leave a voicemail at our listener line: (914) 570-4869. Remember to tell us who you are and where you're calling from.  Subscribe to our weekly newsletter to get new episodes, photos, and more. Join our Facebook group, and follow Unorthodox on Twitter and Instagram. Get a behind-the-scenes look at our recording sessions on our YouTube channel. Want to book us for a live show or event in your area, or partner with us in some other way? Email Tanya Singer at tsinger@tabletmag.com. Unorthodox is produced by Tablet Studios. Check out all of our podcasts at tabletmag.com/podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices

Molly Yeh celebrates Thanksgiving on the farm with lots of food! Her menu includes Twice-Baked Potatoes, Brussels Sprout Casserole, sweet and sticky Orange Marmalade Glazed Ham and a classic Pumpkin Pie with Whipped Cream and Cinnamon.Below are the recipes used in today's episode:Twice-Baked Potatoes:https://www.foodnetwork.com/recipes/twice-baked-potatoes-9494781Pumpkin Pie with Whipped Cream and Cinnamon:https://www.foodnetwork.com/recipes/pumpkin-pie-with-whipped-cream-and-cinnamon-9494758Brussels Sprouts Casserole:https://www.foodnetwork.com/recipes/brussels-sprouts-casserole-9494771Orange Marmalade Glazed Ham:https://www.foodnetwork.com/recipes/orange-marmalade-glazed-ham-9494763Listen to cookbook author, food blogger and Midwest transplant Molly Yeh prepare dishes inspired by her Jewish and Chinese heritage – with a taste of the Midwest – explaining her recipes and tips along the way. With direct audio from the hit Food Network series Girl Meets Farm, you'll hear Molly create fresh and tasty meals from her country kitchen on the Minnesota-North Dakota border. Want even more of Molly's recipes? Stream full episodes of Girl Meets Farm on discovery+. Head to discoveryplus.com/girlmeetsfarm to start your 7-day free trial today. Terms apply.

Molly hosts Thanksgiving on the farm with a menu that includes sweet and Sweet-and-Smoky Turkey, Pretzel Stuffing, Charred Creamed Corn and her Lemon Almond Cake with Cranberry Glaze.Below are the recipes used in today's episode:Lemon Almond Cake with Cranberry Glaze:https://www.foodnetwork.com/recipes/lemon-almond-cake-with-cranberry-glaze-5497095Pretzel Stuffing:https://www.foodnetwork.com/recipes/pretzel-stuffing-5497102Sweet and Smoky Turkey:https://www.foodnetwork.com/recipes/sweet-and-smoky-turkey-5497069Charred Creamed Corn:https://www.foodnetwork.com/recipes/charred-creamed-corn-5497105Listen to cookbook author, food blogger and Midwest transplant Molly Yeh prepare dishes inspired by her Jewish and Chinese heritage – with a taste of the Midwest – explaining her recipes and tips along the way. With direct audio from the hit Food Network series Girl Meets Farm, you'll hear Molly create fresh and tasty meals from her country kitchen on the Minnesota-North Dakota border. Want even more of Molly's recipes? Stream full episodes of Girl Meets Farm on discovery+. Head to discoveryplus.com/girlmeetsfarm to start your 7-day free trial today. Terms apply.

Molly Yeh whips up fun takes on Thanksgiving classics for her Friendsgiving gathering on the farm. Her main dish is Pomegranate Glazed Turkey Legs, and she serves them with Slow Cooker Greens and Dumplings.Below are the recipes used in today's episode:Roasted Sweet Potato Wedges with Cilantro Yogurt:https://www.foodnetwork.com/recipes/roasted-sweet-potato-wedges-with-cilantro-yogurt-7833895Cranberry Stuffed Cupcakes with Cranberry Cream Cheese Frosting:https://www.foodnetwork.com/recipes/cranberry-stuffed-cupcakes-with-cranberry-cream-cheese-frosting-7834065Slow-Cooker Greens and Dumplings:https://www.foodnetwork.com/recipes/slow-cooker-greens-and-dumplings-7833889Pomegranate Glazed Turkey Legs:https://www.foodnetwork.com/recipes/pomegranate-glazed-turkey-legs-7834111Listen to cookbook author, food blogger and Midwest transplant Molly Yeh prepare dishes inspired by her Jewish and Chinese heritage – with a taste of the Midwest – explaining her recipes and tips along the way. With direct audio from the hit Food Network series Girl Meets Farm, you'll hear Molly create fresh and tasty meals from her country kitchen on the Minnesota-North Dakota border. Want even more of Molly's recipes? Stream full episodes of Girl Meets Farm on discovery+. Head to discoveryplus.com/girlmeetsfarm to start your 7-day free trial today. Terms apply.

During the beet harvest, Molly Yeh makes Chocolate Doughnuts with Coffee Glaze to keep the farmers going. For her end-of-harvest supper party, she makes Goulash with Bread Dumplings and a Spiced Apple Pie.Below are the recipes used in today's episode:Spiced Apple Pie:https://www.foodnetwork.com/recipes/spiced-apple-pie-5476798Goulash with Bread Dumplings:https://www.foodnetwork.com/recipes/goulash-with-bread-dumplings-5476740Roasted Brussels Sprouts with Lemon, Parmesan and Breadcrumbs:https://www.foodnetwork.com/recipes/roasted-brussels-sprouts-with-lemon-parmesan-and-breadcrumbs-5486362Chocolate Donuts with Coffee Glaze:https://www.foodnetwork.com/recipes/chocolate-donuts-with-coffee-glaze-5486420Listen to cookbook author, food blogger and Midwest transplant Molly Yeh prepare dishes inspired by her Jewish and Chinese heritage – with a taste of the Midwest – explaining her recipes and tips along the way. With direct audio from the hit Food Network series Girl Meets Farm, you'll hear Molly create fresh and tasty meals from her country kitchen on the Minnesota-North Dakota border. Want even more of Molly's recipes? Stream full episodes of Girl Meets Farm on discovery+. Head to discoveryplus.com/girlmeetsfarm to start your 7-day free trial today. Terms apply.

On this episode, Jamie has had just about enough of a particular vet tech and Producer Dub (aka, Jamie's husband who sits in for Stephanie) has his ultimate "I was today years old" moment. Plus, while dining at the upscale restaurant where their daughter currently works, they decided to have an Only Fans conversation which included a debate about toe nails... for sale. Have fun with this one HUgs and thanks, as always, for listening.

Molly Yeh is hosting a Halloween party for all her friends and their little monsters! She makes some scary treats for her guests, including cheesy Ghost Hand Pies, Broccoli FrankenTots and chocolatey Matcha Monster Bundt Cake.Below are the recipes used in today's episode:Ghost Hand Pies with Honey Dijon:https://www.foodnetwork.com/recipes/ghost-hand-pies-with-honey-dijon-7570296Broccoli FrankenTots with Lemon-Garlic Mayo:https://www.foodnetwork.com/recipes/broccoli-frankentots-with-lemon-garlic-mayo-7570306Matcha Monster Bundt Cake:https://www.foodnetwork.com/recipes/matcha-monster-bundt-cake-7570142Listen to cookbook author, food blogger and Midwest transplant Molly Yeh prepare dishes inspired by her Jewish and Chinese heritage – with a taste of the Midwest – explaining her recipes and tips along the way. With direct audio from the hit Food Network series Girl Meets Farm, you'll hear Molly create fresh and tasty meals from her country kitchen on the Minnesota-North Dakota border. Want even more of Molly's recipes? Stream full episodes of Girl Meets Farm on discovery+. Head to discoveryplus.com/girlmeetsfarm to start your 7-day free trial today. Terms apply.

It was really fun having Molly Yeh join us in the studio for an absolute riot of a conversation. Molly is legitimately one of the funniest writers (and guests) that we've encountered in a long time, and we get into all sorts of topics on the show. We talk about what makes a great Hallmark Channel movie, and we theorize about how she will possibly star in one one day. We also talk about Little House on the Prairie (the TV show) and how Molly is living her best life in North Dakota, and we dive into her truly incredible new book, Home Is Where the Eggs Are. What a fun conversation—I hope you enjoy it.Also on the show, the return of Three Things. Aliza and Matt catch up about campfire s'mores injuries, a visit to '90s media power lunch spot Michael's, okonomiyaki, Matt's trip to Lysée, oat cortado vs. cow cortado, Aliza's barista past, the hot coffee era is here, Waffle House and losing bets, WWE Superstars, fantasy basketball picks, go Nets! More from Molly Yeh:Molly Yeh's Margherita and Prosciutto Pizzettes [YouTube]Girl Meets Farm [The Food Network]In Her New Book, Molly Yeh Goes Back to Basics [Modern Farmer]Buy: Home Is Where the Eggs Are

Molly Yeh makes a meal to keep the farmers fueled and happy during the wheat harvest. Her menu includes Ham, Spinach and Potato Pizzas, Tomato Green Bean Salad with Wheat Berries and Coconut Pudding with Roasted Rhubarb.Below are the recipes used in today's episode:Tomato Green Bean Salad with Wheat Berries:https://www.foodnetwork.com/recipes/tomato-green-bean-salad-with-wheat-berries-7525275Coconut Pudding with Roasted Rhubarb:https://www.foodnetwork.com/recipes/coconut-pudding-with-roasted-rhubarb-7525245Ham, Spinach and Potato Pizza:https://www.foodnetwork.com/recipes/ham-spinach-and-potato-pizza-7525249Listen to cookbook author, food blogger and Midwest transplant Molly Yeh prepare dishes inspired by her Jewish and Chinese heritage – with a taste of the Midwest – explaining her recipes and tips along the way. With direct audio from the hit Food Network series Girl Meets Farm, you'll hear Molly create fresh and tasty meals from her country kitchen on the Minnesota-North Dakota border. Want even more of Molly's recipes? Stream full episodes of Girl Meets Farm on discovery+. Head to discoveryplus.com/girlmeetsfarm to start your 7-day free trial today. Terms apply.

Molly Yeh shows her thanks to all the hardworking farmers with a hearty breakfast spread. She makes a crowd-pleasing Cheesy Kale Breakfast Casserole, crispy Corned Beef Hash Waffles and Apple and Peanut Butter Green Smoothies.Below are the recipes used in today's episode:Cheesy Kale Breakfast Casserole: https://www.foodnetwork.com/recipes/cheesy-kale-breakfast-casserole-7999546Pancake and Sausage on a Stick:https://www.foodnetwork.com/recipes/pancake-and-sausage-on-a-stick-7999545Corned Beef Hash Waffles:https://www.foodnetwork.com/recipes/corned-beef-hash-waffles-7999544Apple and Peanut Butter Green Smoothie:https://www.foodnetwork.com/recipes/apple-and-peanut-butter-green-smoothie-7999551Rosemary Citrus Salad:https://www.foodnetwork.com/recipes/rosemary-citrus-salad-7999539Listen to cookbook author, food blogger and Midwest transplant Molly Yeh prepare dishes inspired by her Jewish and Chinese heritage – with a taste of the Midwest – explaining her recipes and tips along the way. With direct audio from the hit Food Network series Girl Meets Farm, you'll hear Molly create fresh and tasty meals from her country kitchen on the Minnesota-North Dakota border. Want even more of Molly's recipes? Stream full episodes of Girl Meets Farm on discovery+. Head to discoveryplus.com/girlmeetsfarm to start your 7-day free trial today. Terms apply.

Molly Yeh makes her best party bites for a double birthday celebration. She starts with her pretty in pink Pickled Beet Deviled Eggs and addictive Spinach and Feta Rugelach, and dessert is chocolatey Mozart Birthday Balls.Below are the recipes used in today's episode:Spinach and Feta Rugelach: https://www.foodnetwork.com/recipes/spinach-and-feta-rugelach-7968326Party Platter with Pickle Dip: https://www.foodnetwork.com/recipes/party-platter-with-pickle-dip-7968374Pickled Beet Deviled Eggs: https://www.foodnetwork.com/recipes/pickled-beet-deviled-eggs-7968344Mozart Birthday Balls: https://www.foodnetwork.com/recipes/mozart-birthday-balls-7968338Walleye Cakes: https://www.foodnetwork.com/recipes/walleye-cakes-7968327Listen to cookbook author, food blogger and Midwest transplant Molly Yeh prepare dishes inspired by her Jewish and Chinese heritage – with a taste of the Midwest – explaining her recipes and tips along the way. With direct audio from the hit Food Network series Girl Meets Farm, you'll hear Molly create fresh and tasty meals from her country kitchen on the Minnesota-North Dakota border. Want even more of Molly's recipes? Stream full episodes of Girl Meets Farm on discovery+. Head to discoveryplus.com/girlmeetsfarm to start your 7-day free trial today. Terms apply.

Molly Yeh has come a long way since starting her blog, My Name Is Yeh. She moved to Minnesota, got married, became a mom, and filmed 12 seasons of her Food Network show, Girl Meets Farm. She's also penned two cookbooks, including her latest, Home Is Where The Eggs Are, a heartfelt and often humorous look at her life and the recipes she creates. Molly's grand adventure continues with Bernie's, a restaurant that she and her husband are opening in a historic spot in East Grand Forks, Minnesota. Bernie's will feature Molly's favorite baked goods, local produce, and the kind of Midwestern classics you can't find in restaurants, like cookie salad. Molly chats with host Kerry Diamond about her reasons for wanting to open a restaurant, the inspiration behind her new book, and her favorite foods—from power bagels to granola bars to halva. Our podcast is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La.Subscribe to our newsletter and check out past episodes and transcripts here!More on Molly:Molly's cookbook tourInstagramBernie's restaurantMolly x Ground Up Marzipan with Sprinkles Nut ButterMolly x Hebel & Co. Peanut Butter Chocolate Crisp Halva

Molly Yeh is hosting Oktoberfest in the Midwest and making all her favorite German-inspired dishes. She starts with Soft Pretzels two ways: Salty with Beer Cheese and Sweet with Cinnamon Sugar.Below are the recipes used in today's episode:Chicken Schnitzel: https://www.foodnetwork.com/recipes/chicken-schnitzel-7515517Braised Red Cabbage: https://www.foodnetwork.com/recipes/braised-red-cabbage-7515458German Potato Salad: https://www.foodnetwork.com/recipes/german-potato-salad-7515559Obatzda (Beer Cheese): https://www.foodnetwork.com/recipes/obatzda-beer-cheese-7515454Soft Pretzels Two Ways: https://www.foodnetwork.com/recipes/soft-pretzels-two-ways-7515496Listen to cookbook author, food blogger and Midwest transplant Molly Yeh prepare dishes inspired by her Jewish and Chinese heritage – with a taste of the Midwest – explaining her recipes and tips along the way. With direct audio from the hit Food Network series Girl Meets Farm, you'll hear Molly create fresh and tasty meals from her country kitchen on the Minnesota-North Dakota border. Want even more of Molly's recipes? Stream full episodes of Girl Meets Farm on discovery+. Head to discoveryplus.com/girlmeetsfarm to start your 7-day free trial today. Terms apply.

Molly Yeh makes brunch to celebrate Rosh Hashana with her visiting family. They'll love her sweet Apple Butter Rolls with Honey Marzipan Frosting, a tender and juicy Brunch Brisket and Carrot Hash with Eggs and Pesto.Below are the recipes used in today's episode:Apple Butter Rolls with Honey Marzipan Frosting: https://www.foodnetwork.com/recipes/apple-butter-rolls-with-honey-marzipan-frosting-7458386Carrot Hash with Eggs and Pesto: https://www.foodnetwork.com/recipes/carrot-hash-with-eggs-and-pesto-7458411Celery Dill Soda Spritz: https://www.foodnetwork.com/recipes/celery-dill-soda-spritz-7458432Brunch Brisket: https://www.foodnetwork.com/recipes/brunch-brisket-7458467Listen to cookbook author, food blogger and Midwest transplant Molly Yeh prepare dishes inspired by her Jewish and Chinese heritage – with a taste of the Midwest – explaining her recipes and tips along the way. With direct audio from the hit Food Network series Girl Meets Farm, you'll hear Molly create fresh and tasty meals from her country kitchen on the Minnesota-North Dakota border. Want even more of Molly's recipes? Stream full episodes of Girl Meets Farm on discovery+. Head to discoveryplus.com/girlmeetsfarm to start your 7-day free trial today. Terms apply. 

Listen to full audio from our latest episode of AgweekTV. This week, we're at the Big Iron Farm Show in West Fargo, North Dakota. We'll get you caught up on all the happenings with our team of reporters. The market for farmland is as hot as it's ever been. We talked to the FSA administrator, and he wants your input on how to improve farm programs and services. And we'll meet the farmer behind Molly Yeh's "Girl Meets Farm."

Molly Yeh and her husband are going to a potluck dinner, so Molly makes some of her favorite Midwestern dishes with a twist. She prepares her 8-Layer Salad with squash and farro, Halva Magic Bars and Peanut Butter Mocha Mix.Below are the recipes used in today's episode:Bacon, Egg and Cheese Turnovers: https://www.foodnetwork.com/recipes/bacon-egg-and-cheese-turnovers-7608250Halva Magic Bars: https://www.foodnetwork.com/recipes/halva-magic-bars-7608315Peanut Butter Mocha Mix: https://www.foodnetwork.com/recipes/peanut-butter-mocha-mix-7608273Eight-Layer Salad: https://www.foodnetwork.com/recipes/eight-layer-salad-7608263Listen to cookbook author, food blogger and Midwest transplant Molly Yeh prepare dishes inspired by her Jewish and Chinese heritage – with a taste of the Midwest – explaining her recipes and tips along the way. With direct audio from the hit Food Network series Girl Meets Farm, you'll hear Molly create fresh and tasty meals from her country kitchen on the Minnesota-North Dakota border. Want even more of Molly's recipes? Stream full episodes of Girl Meets Farm on discovery+. Head to discoveryplus.com/girlmeetsfarm to start your 7-day free trial today. Terms apply.

Molly makes the ultimate campfire supper complete with snacks and desserts for her blogging friends who are helping pick apples on the farm.Below are the recipes used in today's episode:Fried Cheesy Pickles: https://www.foodnetwork.com/recipes/fried-cheesy-pickles-5510743Creamed Spinach with Crispy Cheese: https://www.foodnetwork.com/recipes/creamed-spinach-with-crispy-cheese-5510754Creamy Butterscotch Pudding: https://www.foodnetwork.com/recipes/creamy-butterscotch-pudding-5510737Butternut, Bacon and Apple Hotdish: https://www.foodnetwork.com/recipes/butternut-bacon-and-apple-hotdish-5510758Listen to cookbook author, food blogger and Midwest transplant Molly Yeh prepare dishes inspired by her Jewish and Chinese heritage – with a taste of the Midwest – explaining her recipes and tips along the way. With direct audio from the hit Food Network series Girl Meets Farm, you'll hear Molly create fresh and tasty meals from her country kitchen on the Minnesota-North Dakota border. Want even more of Molly's recipes? Stream full episodes of Girl Meets Farm on discovery+. Head to discoveryplus.com/girlmeetsfarm to start your 7-day free trial today. Terms apply. 

Molly Yeh is making a Middle Eastern feast for her college friends visiting the farm. She starts with her crispy Falafel and a creamy Homemade Labneh with Olive Oil and Za'atar, and she bakes fudgy Turkish Coffee Brownies.Below are the recipes used in today's episode:Frozen Mint Lemonade: https://www.foodnetwork.com/recipes/frozen-mint-lemonade-7549843Turkish Coffee Brownies: https://www.foodnetwork.com/recipes/turkish-coffee-brownies-7550003Homemade Labneh with Olive Oil and Za'atar: https://www.foodnetwork.com/recipes/homemade-labneh-with-olive-oil-and-zaatar-7550770Cauliflower Tabbouleh Salad: https://www.foodnetwork.com/recipes/cauliflower-tabbouleh-salad-7550585Falafel: https://www.foodnetwork.com/recipes/falafel-7549842Listen to cookbook author, food blogger and Midwest transplant Molly Yeh prepare dishes inspired by her Jewish and Chinese heritage – with a taste of the Midwest – explaining her recipes and tips along the way. With direct audio from the hit Food Network series Girl Meets Farm, you'll hear Molly create fresh and tasty meals from her country kitchen on the Minnesota-North Dakota border. Want even more of Molly's recipes? Stream full episodes of Girl Meets Farm on discovery+. Head to discoveryplus.com/girlmeetsfarm to start your 7-day free trial today. Terms apply.

Molly Yeh fires up the outdoor grill to make her favorite tailgating recipes with a twist, starting with Spicy Cheddar Juicy Lucies with Homemade Chili Potato Chips and Sesame Avocado Salsa on the side.Below are the recipes used in today's episode:Spicy Cheddar Juicy Lucies: https://www.foodnetwork.com/recipes/spicy-cheddar-juicy-lucies-7500272Grilled Corn on Cob with Kimchi Mayo and Scallions: https://www.foodnetwork.com/recipes/grilled-corn-on-cob-with-kimchi-mayo-and-scallions-7500270Homemade Chili Potato Chips with Sesame Avocado Salsa: https://www.foodnetwork.com/recipes/homemade-chili-potato-chips-with-sesame-avocado-salsa-7500281Miso Caramel Cracker Cookies: https://www.foodnetwork.com/recipes/miso-caramel-cracker-cookies-7500271Listen to cookbook author, food blogger and Midwest transplant Molly Yeh prepare dishes inspired by her Jewish and Chinese heritage – with a taste of the Midwest – explaining her recipes and tips along the way. With direct audio from the hit Food Network series Girl Meets Farm, you'll hear Molly create fresh and tasty meals from her country kitchen on the Minnesota-North Dakota border. Want even more of Molly's recipes? Stream full episodes of Girl Meets Farm on discovery+. Head to discoveryplus.com/girlmeetsfarm to start your 7-day free trial today. Terms apply.

Molly Yeh makes quick, easy recipes that let her spend more time enjoying her life as a new mom. She starts off with savory Green Pancakes for lunch, and then she's in dinner mode with a Funeral Hotdish and crunchy Romaine Salad.Below are the recipes used in today's episode:Funeral Hotdish: https://www.foodnetwork.com/recipes/funeral-hotdish-7418644Monster Cookie Dough: https://www.foodnetwork.com/recipes/monster-cookie-dough-7418570Romaine Salad with Breadcrumbs and Simple Dressing: https://www.foodnetwork.com/recipes/romaine-salad-with-breadcrumbs-and-simple-dressing-7418563Green Pancake: https://www.foodnetwork.com/recipes/green-pancake-7418564Listen to cookbook author, food blogger and Midwest transplant Molly Yeh prepare dishes inspired by her Jewish and Chinese heritage – with a taste of the Midwest – explaining her recipes and tips along the way. With direct audio from the hit Food Network series Girl Meets Farm, you'll hear Molly create fresh and tasty meals from her country kitchen on the Minnesota-North Dakota border. Want even more of Molly's recipes? Stream full episodes of Girl Meets Farm on discovery+. Head to discoveryplus.com/girlmeetsfarm to start your 7-day free trial today. Terms apply.

Molly's mom comes to the farm to help make a delicious spread of family recipes before baby arrives.Below are the recipes used in today's episode:Pastrami Egg Rolls: https://www.foodnetwork.com/recipes/pastrami-eggrolls-6555999Chocolate Sea Salt Rugelach: https://www.foodnetwork.com/recipes/chocolate-sea-salt-rugelach-6556116Grilled Veggies: https://www.foodnetwork.com/recipes/grilled-veggies-6556007Citrus Chicken Rice Bowls: https://www.foodnetwork.com/recipes/citrus-chicken-rice-bowls-6556114Listen to cookbook author, food blogger and Midwest transplant Molly Yeh prepare dishes inspired by her Jewish and Chinese heritage – with a taste of the Midwest – explaining her recipes and tips along the way. With direct audio from the hit Food Network series Girl Meets Farm, you'll hear Molly create fresh and tasty meals from her country kitchen on the Minnesota-North Dakota border. Want even more of Molly's recipes? Stream full episodes of Girl Meets Farm on discovery+. Head to discoveryplus.com/girlmeetsfarm to start your 7-day free trial today. Terms apply. 

Molly is treating her girlfriends to a taco night done Pizza Friday style with Taco Pizza Al Pastor, Avocado Cucumber Salad, Chocolate-Covered Ice Cream Tacos and more!Below are the recipes used in today's episode:Watermelon Agua Fresca: https://www.foodnetwork.com/recipes/watermelon-agua-fresca-6565437Chocolate-Covered Ice Cream Tacos: https://www.foodnetwork.com/recipes/chocolate-covered-ice-cream-tacos-6565471Guacamole Salad: https://www.foodnetwork.com/recipes/guacamole-salad-6565472Taco Pizza al Pastor with Tomatillo Salsa: https://www.foodnetwork.com/recipes/taco-pizza-al-pastor-with-tomatillo-salsa-6565470Listen to cookbook author, food blogger and Midwest transplant Molly Yeh prepare dishes inspired by her Jewish and Chinese heritage – with a taste of the Midwest – explaining her recipes and tips along the way. With direct audio from the hit Food Network series Girl Meets Farm, you'll hear Molly create fresh and tasty meals from her country kitchen on the Minnesota-North Dakota border. Want even more of Molly's recipes? Stream full episodes of Girl Meets Farm on discovery+. Head to discoveryplus.com/girlmeetsfarm to start your 7-day free trial today. Terms apply. 

Molly has a huge crowd to feed as she prepares for her baby shower complete with a simple-but-delicious menu.Below are the recipes used in today's episode:Herby Salad with Burrata: https://www.foodnetwork.com/recipes/herby-salad-with-burrata-6548787Baby Shower Bubbly Bar: https://www.foodnetwork.com/recipes/baby-shower-bubbly-bar-6548804Potato, Sausage and Broccoli Frittata: https://www.foodnetwork.com/recipes/potato-sausage-and-broccoli-frittata-6548775Mini Rosewater Trifles with Cardamom Cream: https://www.foodnetwork.com/recipes/mini-rosewater-trifles-with-cardamom-cream-6548786Golden Milk Lattes: https://www.foodnetwork.com/recipes/golden-milk-lattes-6548788Listen to cookbook author, food blogger and Midwest transplant Molly Yeh prepare dishes inspired by her Jewish and Chinese heritage – with a taste of the Midwest – explaining her recipes and tips along the way. With direct audio from the hit Food Network series Girl Meets Farm, you'll hear Molly create fresh and tasty meals from her country kitchen on the Minnesota-North Dakota border. Want even more of Molly's recipes? Stream full episodes of Girl Meets Farm on discovery+. Head to discoveryplus.com/girlmeetsfarm to start your 7-day free trial today. Terms apply.

Molly Yeh makes campfire favorites to enjoy while camping out in her backyard. Dinner and dessert by the fire starts with Bonfire Eggs with Green Peppers and Cheese cooked in the coals, and there's a S'mores Slab Pie for dessert.Below are the recipes used in today's episode:Bonfire Eggs with Green Peppers and Cheese: https://www.foodnetwork.com/recipes/bonfire-eggs-with-green-peppers-and-cheese-8046564Bagel Dogs with Harissa Ketchup: https://www.foodnetwork.com/recipes/bagel-dogs-with-harissa-ketchup-8046565S'mores Pie: https://www.foodnetwork.com/recipes/smores-pie-8046603Cherry Bug Juice: https://www.foodnetwork.com/recipes/cherry-bug-juice-8046581Listen to cookbook author, food blogger and Midwest transplant Molly Yeh prepare dishes inspired by her Jewish and Chinese heritage – with a taste of the Midwest – explaining her recipes and tips along the way. With direct audio from the hit Food Network series Girl Meets Farm, you'll hear Molly create fresh and tasty meals from her country kitchen on the Minnesota-North Dakota border. Want even more of Molly's recipes? Stream full episodes of Girl Meets Farm on discovery+. Head to discoveryplus.com/girlmeetsfarm to start your 7-day free trial today. Terms apply. 

Molly puts a unique spin on a few classics including meatloaf, potato galette, wedge salad and coconut cream pie.Below are the recipes used in today's episode:Dad's Favorite Coconut Cream Pie: https://www.foodnetwork.com/recipes/dads-favorite-coconut-cream-pie-5644931Wedge Salad with Bacon and Feta Cream: https://www.foodnetwork.com/recipes/wedge-salad-with-bacon-and-feta-cream-5644930Salta and Vinegar Potato Galette: https://www.foodnetwork.com/recipes/salt-and-vinegar-potato-galette-5644932Molly's Chicago Dog Meatloaf with Mustard Glaze: https://www.foodnetwork.com/recipes/mollys-chicago-dog-meatloaf-with-mustard-glaze-5644933Listen to cookbook author, food blogger and Midwest transplant Molly Yeh prepare dishes inspired by her Jewish and Chinese heritage – with a taste of the Midwest – explaining her recipes and tips along the way. With direct audio from the hit Food Network series Girl Meets Farm, you'll hear Molly create fresh and tasty meals from her country kitchen on the Minnesota-North Dakota border. Want even more of Molly's recipes? Stream full episodes of Girl Meets Farm on discovery+. Head to discoveryplus.com/girlmeetsfarm to start your 7-day free trial today. Terms apply.

Molly Yeh makes some of her favorite munchies for an outdoor movie night on the farm. Her Nachos are piled high with BBQ Pulled Pork, and she assembles individual Candy Bar Salads for dessert.Below are the recipes used in today's episode:Individual Candy Bar Salads: https://www.foodnetwork.com/recipes/individual-candy-bar-salads-7293980Radishes with Smoked Butter: https://www.foodnetwork.com/recipes/radishes-with-smoked-butter-7293979BBQ Pulled Pork Nachos: https://www.foodnetwork.com/recipes/bbq-pulled-pork-nachos-7293983Nick's Favorite Grilled Oranga Soda: https://www.foodnetwork.com/recipes/nicks-favorite-grilled-orange-soda-7293981Listen to cookbook author, food blogger and Midwest transplant Molly Yeh prepare dishes inspired by her Jewish and Chinese heritage – with a taste of the Midwest – explaining her recipes and tips along the way. With direct audio from the hit Food Network series Girl Meets Farm, you'll hear Molly create fresh and tasty meals from her country kitchen on the Minnesota-North Dakota border. Want even more of Molly's recipes? Stream full episodes of Girl Meets Farm on discovery+. Head to discoveryplus.com/girlmeetsfarm to start your 7-day free trial today. Terms apply.

If you like Food Network Obsessed, check out a new podcast from Food Network called Girl Meets Farm with Molly Yeh.In this episode, Molly celebrates her and her husband's third wedding anniversary by making a special brunch for the family that includes Shakshuka with Feta, Brussels Sprouts and Bacon Hash, Pocket Pastries with Raspberry Jam and more.Below are the recipes used in today's episode:Grilled Cheese with Everything Bagel Seasoning: https://www.foodnetwork.com/recipes/grilled-cheese-with-everything-bagel-seasoning-5301467Roasted Potatoes with Paprika Mayo: https://www.foodnetwork.com/recipes/roasted-potatoes-with-paprika-mayo-5301375Pocket Pastries with Raspberry Jam: https://www.foodnetwork.com/recipes/pocket-pastries-with-raspberry-jam-5301403Brussels Sprout and Bacon Hash: https://www.foodnetwork.com/recipes/brussels-sprout-and-bacon-hash-5301483Shakshuka with Feta: https://www.foodnetwork.com/recipes/shakshuka-with-feta-5301374Want even more of Molly's recipes? Stream full episodes of Girl Meets Farm on discovery+. Head to discoveryplus.com/girlmeetsfarm to start your 7-day free trial today. Terms apply.