Our Favorite Recipes From Molly Yeh
Cookbook author, TV host, and restaurateur Molly Yeh riffs on her Chinese Ashkenazi heritage and life on a farm in the upper Midwest to create recipes we turn to over and over again, from breakfast enchiladas to her Halvah-Stuffed Challah, the perfect addition to a holiday or other special occasion meal. Here are some of our favorite recipes Yeh has shared with Food & Wine over the years, with options for fast weeknight dinners, hearty breakfasts and lunches, and desserts we can't get enough of.
Matcha White Chocolate Mousse
© Molly Yeh
Light, toasty matcha powder balances out the sweetness of white chocolate in this luscious four-ingredient mousse. It comes together in less than half an hour, but plan on letting the mousse chill at least a couple hours before serving.
Chicken Apple Stir-Fry
Adding apples to this stir-fry creates a homey and comforting autumn meal. You'll need two large, sweet ones, such as Fuji or Honeycrisp, plus a bit of apple juice to make this weeknight-friendly dish.
Quinoa with Za'atar, Grilled Chicken, and Dried Cranberries
Tossing quinoa with the Middle Eastern spice blend za’atar is a simple way to boost the flavor in this hearty dish that can easily be made ahead of time.
Tortilla Soup with Wild Rice
Wild rice is an unexpected, earthy addition to deeply flavorful tortilla soup. Boneless skinless chicken breasts provide the protein.
Knoephla Soup (German Potato Soup with Dumplings)
Molly Yeh’s simple and hearty take on the traditional meatless German soup is filled with dense, chewy, and satisfying knoephla dumplings. Add a bit of color to the bowl by garnishing it with chopped fresh dill or scallions.
Bean and Potato Vegan Enchiladas
Ditch the meat and roast up two kinds of potatoes for a colorful and filling plant-based meal. Don't forget the non-dairy sour cream, jalapeños, lime wedges, and minced green onions for serving.
Hot and Sour Soup with Ramen
Soft, chewy ramen noodles take classic hot and sour soup in a whole new direction. Find lily buds, wood ear mushrooms, and Chinese black vinegar at the Asian grocery.
Halvah-Stuffed Challah
Molly Yeh fills this braided bread with a mix of halvah (the confection made with crushed sesame seeds and honey) and tahini. Yeh recommends using an extra-smooth, pourable tahini, but if your tahini is cakey and thick, she advises stirring in warm water to make it spreadable.
All of the Alliums Fried Rice
Molly Yeh uses a variety of onions to make her luscious fried rice, which gets super-crispy in the skillet. Any blend of onions, shallots, leeks, and/or scallions will do; you'll need a total of four cups.
Sweet Almond Breakfast Quinoa with Dried Berries, Crushed Almonds, and Cacao Nibs
Don’t sacrifice your breakfast on a busy morning. This quinoa can be made ahead and reheated or eaten cold for a delicious and satisfying start to the day.
Garlic Chicken Enchiladas with Green Onions and Black Beans
A garlicky and flavorful enchilada sauce makes these pulled chicken and black bean enchiladas sing.
Quinoa with Pesto and Grilled Chicken
This dish is equally enjoyable hot off the stove or chilled. Its ability to travel well makes it a great addition to a packed lunch or picnic.
Matcha Pound Cake with Almond Glaze
Molly Yeh's verdant pound cake recipe combines toasty matcha and a sweet almond glaze for a moist, delicious loaf that's easy to enjoy any time of day.
Sesame Chicken Stir-Fry with Brussels Sprouts
Blanching and stir-frying brussels sprouts is a quick and easy way to cook one of winter’s tastiest vegetables.
Bacon and Egg Breakfast Enchiladas
Enchiladas aren’t just for dinner! Delight your brunch guests with this creative morning-time twist on a Mexican favorite.
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