Posted inArts & Life There is a Season with Molly Parr: The secret’s in the sauce: Gluten-free, dairy-free Fried Tofu with Sweet and Sour Noodles by Molly Parr For the GazetteMarch 21, 2025
Posted inArts & Life There is a Season with Molly Parr: Thick, chunky, creamy soup: Winter Fish Chowder that’s perfect after shoveling by Molly Parr For the GazetteFebruary 21, 2025
Posted inArts & Life There is a Season with Molly Parr: Protein-packed beet and cottage cheese latkes by Molly Parr For the GazetteJanuary 3, 2025
Posted inArts & Life There is a Season with Molly Parr: There is no wrong way to eat mousse: A delicious bake-free holiday dessert by Molly Parr For the GazetteNovember 22, 2024
Posted inArts & Life There is a Season with Molly Parr: Drizzle this on anything: This mint and cilantro sauce is particularly good for vegetarian dishes by Molly Parr For the GazetteOctober 25, 2024
Posted inColumns Guest columnist Molly Parr: One year after Oct. 7, the Jewish fight for safety and unity by Molly Parr October 7, 2024
Posted inArts & Life There is a Season with Molly Parr: Like a big crouton salad: A panzanella is a Tuscan tomato and bread salad by Molly Parr For the GazetteSeptember 19, 2024
Posted inArts & Life There is a Season with Molly Parr: What to do with all those eggplants: Creamy, soft eggplant gratin with tomato and goat cheese by Molly Parr For the GazetteAugust 23, 2024
Posted inArts & Life There is a Season with Molly Parr: Swoon-worthy dessert: A Jacques Pepin recipe for baked peaches filled with mascarpone by Molly Parr For the GazetteJuly 19, 2024
Posted inArts & Life There is a Season with Molly Parr: A veggie recipe I can’t not share: Garlic-marinated fried zucchini inspired by an ancient Roman Jewish dish by Molly Parr For the GazetteJune 28, 2024
