Molly Parr, Author at Daily Hampshire Gazette - Page 4 of 8

I’ve made this slaw three times in the past week: for a block party, for a Shabbat dinner, and for a Sunday BBQ. And all three times it’s been a hit.

Food

There is a Season with Molly Parr: A crowd-pleasing summer slaw

by Molly Parr For the GazetteAugust 18, 2023

With each bite of this Broccoli Kimchi Caesar Salad, the author promises “a full on umami blast in your mouth.”

Food

There is a Season with Molly Parr: Broccoli Kimchi Caesar Salad: A salad greater than all of its exquisite parts

by Molly Parr For the GazetteJuly 20, 2023

This Green Shakshuka recipe was adapted from Yotam Ottolenghi’s Baked Eggs in Yogurt from the book “Plenty.”

Food

There is a Season: Green Shakshuka, or ‘green eggs in a pan’

by Molly Parr For the GazetteJune 16, 2023

These Pear Almond Bars are based on a pear almond tart recipe by Dorie Greenspan that Deb Perelman from Smitten Kitchen streamlined about a decade ago.

Food

There is a season: Pear Almond Bars to welcome stone fruit season

by Molly Parr For the GazetteMay 19, 2023

The writer’s almost-8-year-old daughter pulls KP duty.

Food

There is a season: Martha’s mashed spuds hit the spot

by Molly Parr For the GazetteApril 22, 2023

Classic bread pudding is puffy and decadent.

Food

There is a season: Rich bread pudding is a lot of luscious

by Molly Parr For the GazetteMarch 18, 2023

Red cabbage salad with dates and feta is a quick salad for literally anytime.

Food

There is a Season with Molly Parr: For the love of cabbage salad

by Molly Parr For the GazetteMarch 6, 2023

Roasted winter squash with goat cheese ricotta cream and farro, based on a recipe from Janneke Philippi’s “SALAD: 100 Recipes for Simple Salads & Dressings.”

Food

There is a Season with Molly Parr: An improvised warm winter squash salad

by Molly Parr For the GazetteJanuary 20, 2023

Sometimes you just want something simple that still hits the spot. With that in mind, I have to share this recipe for creamy, garlicky pasta that is as good as it sounds, and not a big lift in the kitchen.

Food

There is a Season: Irresistible creamy garlicky pasta

by Molly Parr For the GazetteNovember 18, 2022

The fall tartine, an open-faced sandwich of sourdough bread, fresh arugula pesto, slices of roasted beets, topped with pickled apples and finished with goat cheese.

Food

There is a season: Fall tartine with pickled apples

by Molly Parr For the GazetteOctober 14, 2022