More than a collection of recipes, Cook This Book teaches you the invaluable superpower of improvisation through visually compelling lessons on such topics as the importance of salt and how to balance flavor, giving you all the tools necessary to make food taste great every time. Molly breaks the essentials of cooking down to clear and uncomplicated recipes that deliver big flavor with little effort and a side of education. Cook This Book is a new kind of foundational cookbook from Molly Baz, who's here to teach you absolutely everything she knows and equip you with the tools to become a better, more efficient cook. Top with more dill leaves and serve immediately.If you seek out, celebrate, and obsess over good food but lack the skills and confidence necessary to make it at home, you've just won a ticket to a life filled with supreme deliciousness.

Taste and add more salt and black pepper as needed. Add the radishes and dill to the potatoes and toss to coat. Thinly slice six radishes crosswise into coins. Add them to the dressing, tossing to evenly coat. Smash each potato against the cutting board lightly with your palm so they are just crushed and their skins have broken to expose their flesh, but not totally crumbly. Assemble the salad and serve: Once the potatoes are cooked, drain them and let them cool just until they can be handled.Cut a lemon in half and squeeze the juice of both halves into the dressing whisk to combine. Slowly stream in 2 tablespoons olive oil, whisking as you go. Add the paste to a large bowl along with 1⁄3 cup mayonnaise, 1 tablespoon Dijon mustard, and 1 teaspoon black pepper. Combine the anchovy paste with the garlic paste and mash a few more times to combine. Finely chop three anchovy fillets and then, using the side of your knife, mash them into a homogeneous paste. Add a pinch of salt to the garlic and, using the side of your knife, mash the garlic to a paste. While the potatoes cook, make your dressing: Firmly smash and peel one garlic clove.This should take roughly 8 to 10 minutes after the water comes to a simmer, but timing will vary greatly by the size of potato, so focus on the doneness rather than the minutes. Once the water reaches a simmer, adjust the heat to medium to maintain a simmer and cook until the potatoes are easily pierced with a fork or paring knife. Bring the water to a simmer over medium-high heat. Cook the potatoes: Place 2 pounds of potatoes and 1 cup of salt in a large pot and cover with 3 quarts water.1 cup of dill leaves, plus more for finishing.Published by Clarkson Potter, an imprint of Random House. Photographs copyright © 2021 by PEDEN+MUNK. For more information about Molly and her book, visit her website and Instagram page.Ĭaesar-ish Potato Salad with Radishes & Dill, serves 4.

Cook this book molly baz