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…
I’m so excited to make this! Do you think orange juice would work in place of the orange liquor? Or…