Months after Molly Baz–today’s culinary It Girl (According to Drew Barrymore herself)–released her much-awaited cookbook, it’s now time to note our favorite recipes from her NYT’s Bestselling cookbook, “Cook This Book.”

If you have been following along with Molly Baz, then you know she gained her success as a recipe developer from Bon Apetit. If you have not been following the Salt Queen (seriously, she loves salt so much she included a section of it in her book), then do not fret as I will introduce you to some of her mouth-watering recipes! 

Baz walks you through eleven food categories and in addition, she also dedicated sections for her must-have cooking equipment and pantry items. The cookbook’s tagline “Techniques That Teach & Recipes to Repeat” stays true to the design and aesthetic of the book. Each recipe is well-written and well-descript so a beginner cook can easily follow along. And in case you get confused, the book includes unique QR Codes which direct you to a video tutorial taught by Baz herself! How cool is that?! I can also attest that the “Recipes to Repeat” line is just as accurate. 

Over the summer, I made a point to cook recipes from her book. Below are note-worthy recipes to try from Molly Baz’s Cook This Book.

Crispy-Skinned Salmon with Harissa & Citrus Fennel

This refreshing dish is perfect for your summer suppers. The balance between the fattiness the salmon provides cut with the sweetness of the citrus and heat from Harissa will keep you wanting for more. To achieve the most “shatteringly crisp salmon skin”, Baz recommends starting the fish on a cold non-stick skillet.

Orecchiette with Bacon, Snap Peas, and Ricotta

This Cacio e Pepe and carbonara pasta hybrid is perfect for when you want an easy dinner fix. In a “Sunday Supps” episode, Molly shared this recipe on her Instagram Story which viewers can follow along. 

Peach and Tomato Salad with Sizzled Halloumi 

Another summer must-try recipe, this “wild Caprese-Esque” salad is so delicious, it will make you wish you’re sitting somewhere on a Mediterranean beach. The peach and tomatoes are macerated in a lemon vinaigrette with infused mustard seed oil. This refreshing salad is topped with seared halloumi cheese (a type of Greek cow’s milk cheese) which adds a dimension of salt and texture. 

Salted WaJu Granita

To top this list off, I offer you this dessert that can also be a drink– perfect to quench that summer thirst. This granita only requires a small watermelon, 1 lime, sugar, and kosher salt. All you need to do is grate the watermelon onto a strainer to extract the juice, then add in sugar and salt according to your taste, then place the juice in a loaf pan. Put it in a freezer for 3-4 hours or until semi-hard, and scrape the sides so the juice will freeze evenly. Once it’s completely frozen, scrape it with a fork and serve in a bowl with a lime wedge. You can watch Baz recreate this dessert on her Instagram Story Highlights. 

You can find all of these recipes on Molly Baz’s Instagram and you can buy Cook This Book in major bookstores nationwide. 

Published by HOLR Magazine.