Molly Yeh

Molly Yeh is the star of Food Network’s series Girl Meets Farm, which first appeared in June 2018 and is currently in its 10th season. Girl Meets Farm celebrates the very best of Molly’s food, with recipes inspired by her Jewish and Chinese heritage and a taste of the Midwest. In 2019, Molly was nominated for both a James Beard Foundation Media Award for “Outstanding Personality/Host” and a daytime Emmy Award for “Outstanding Culinary Host.” Molly is also the creator of the critically-acclaimed and highly popular food and lifestyle brand, and has written three cookbooks: Molly On The Range: Recipes and Stories from an Unlikely Life on a Farm, Yogurt by Short Stack Editions, and Home Is Where The Eggs Are: Farmhouse Food for the People You Love Most.
Meet Your New Go-To Sugar Cookie Recipe
They're thick, super soft, and delightfully unfussy!
Jun 23, 2023
Star-Shaped Egg Noodles Make This Fall Classic Even Cozier
Chicken noodle soup but much, much cuter.
Oct 7, 2022
This Feta and Za'tar Omelet Roll-up Is the Perfect Portable Breakfast
One-handed breakfasts for the win.
Oct 7, 2022
Recipe: Peanut Butter & Graham Cracker Pudding Pops
You know why pudding pops are so great? Because you get all of the flavor and creaminess and deliciousness of pudding, but you don’t ever have to worry about that gross skin that forms on top of them. That skin! Will my nightmares about George’s Pudding Skin Singles ever end? Probably not for a while, since I’ve spent the last two weeks making pudding, but trust me — it’s worth it in the name of these popsicles.
May 1, 2019
Recipe: Chocolate Yogurt Ombré Popsicles
In the social circle of patterns, I am pretty sure ombré is Queen Bee — the Regina George, the Blair Waldorf, the Khaleesi. It is almost too cool for school. And I’m just a little polka dot hanging out with my striped and plaid farmer friends, because my heavens, I could never pull off ombré hair or an ombré garment. Ombré is reserved for the cool, edgy people that can get away with other edgy things. But ombré cake! Ooh, that I could do. Ombré carrots!
May 1, 2019