Rather than trying to explain the appeal of Molly Yeh and her toothsome recipes I will send you over to her wildly popular blog to see for yourself. She’s won every award they give to people who I guess need to be validated that way (poor things) plus she’s a Chicago girl so she has the solid grounding in food that only comes from being raised on Lou Malnati’s. (In a collision of worlds, Molly enjoyed childhood summers here, where I also spent two weeks in the 1970s trying to explain what a girl named Kathleen Sheehan was doing at Jewish sleep-away camp). She also studied classical percussion at Juilliard so I imagine she can probably pound a resistant piece of dough into artistic and rhythmic submission like nobody’s business.
Let’s see what Molly’s cooking. Follow me…
Can I use frozen blueberries?