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Molly oniell

Molly oniell
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Molly grew up in Ohio as the oldest child, and only daughter, of five children in a baseball-obsessed family. Her brothers ate all of Molly’s early cooking efforts, worshipping her for making dishes from Spam and processed cheese.

Molly oniell
Molly's Featured Recipe
Grandma Dora’s Chopped Liver

Click here for recipe

For ten years, Molly O'Neill was a reporter for The New York Times and the food columnist for its Sunday magazine. She is the author of three cookbooks, including the best-selling, New York Cookbook (Workman 1992), A Well Seasoned Appetite (1997), and The Pleasure of Your Company (1997). She hosted the PBS series “Great Food.”  

Molly won the Julia Child/IACP Award for The New York Cookbook and was awarded three James Beard citations for books, journalism and television, as well as the foundation’s Lifetime Achievement Award. She has twice been nominated for a Pulitzer Prize.

 

Born in Columbus, Ohio, Molly graduated from Denison University and attended La Varenne in Paris. Mostly True, her memoir of growing up in a major league baseball family, was published by Scribner in May 2007


Molly’s forthcoming book, One Big Table, a portrait of America at the table, will be published by Simon and Schuster in 2009. She has been traveling the country for ten years collecting recipes and people's stories

 

Molly lives in New York City.

 

 

Latest Recipes

Vernon’s Jamaican Beef Patties

Beef patties are considered a “poor man’s meal” on the island of Jamaica, but in New York, West Indian expatriates yearn for these savory...

(1 Votes)

Grandma Dora’s Chopped Liver

Manhattan psychologist Gail Paige-Bowman inherited this recipe from her grandmother Dora. The secret to this extraordinary chopped liver ...

(1 Votes)

Marika’s Blini

These light, half-dollar-size buckwheat pancakes are a staple of weddings, funerals, and holidays in Russia. In New York’s Brighton Beach...

(1 Votes)

The Four Season’s Salmon Rillettes

This rich, smooth appetizer epitomizes the understated elegance of the restaurant where it was created. It is worth all the effort it tak...

(1 Votes)

New York Penicillin

Guardian Angel Curtis Sliwa’s 89-year-old Aunt Marie Stacey still makes this chicken soup in her Howard Beach home and takes it to revive...

(1 Votes)

Mrs. Biderman’s Pozole

Beth Biderman learned to make this Mexican fiesta soup from a friend on Martha’s Vineyard who, in turn, learned it in the Taxco region of...

(1 Votes)

Eli’s Bread

It takes two days to make the sourdough starter for Eli Zabar’s bread, but once it is made, it can be renewed again and again. Which is a...

(1 Votes)

Mohammed’s Flat Bread

Mohammed K Rohzyi moved to New York City from Afghanistan in 1979. Within weeks, he set up a pushcart on the corner of 47th Street and Si...

(1 Votes)

Bubbie’s Passover Muffins

These muffins, which taste similar to Yorkshire pudding, are a good accompaniment to brisket and gravy.

(1 Votes)

Edna Lewis’ Greens

Edna Lewis observes that “Greens were one of the most important vegetables in the South. They were considered to have great nutritional v...

(1 Votes)

Union Square Cafe’s Mashed Turnips with Crispy Shallots

From the time that Union Square Cafe opened in 1985, this rich dish has been converting even avid turnip-haters. It can be served as a ve...

(1 Votes)

David (The Latke King) Firestone’s Latkes (In His Own Words)

Every year around Chanukah, David ’The Latke King” Firestone, a journalist, gives a party in honor of the latke in his home in Sunnyside,...

(1 Votes)

Wally’s Chopped Salad

This salad is said to have originated at the Palm restaurant, where it’s called the Monday Night Salad. About 20 years ago, when one of t...

(1 Votes)

Yoko’s Japanese Salad Dressing

Housewife Yoko Meinhardt-Leye learned to make this delicious dressing from a family cook at her home in Japan, It is wonderful over lettu...

(1 Votes)

Mike Gordon’s Lasagne

The foundation of Mike Gordon’s lasagne is traditional, but his addition of tarragon and Marsala wine gives it a sophisticated, intriguin...

(1 Votes)

Le Cirque’s Spaghetti Primavera

Sirio Maccioni, the impresario of the restaurant, Le Cirque, in Manhattan, is credited with creating this dish, variations of which have ...

(1 Votes)

Lee’s Cold Sesame Noodles

The recipe for these addictive noodles, shown to me by a cook in Chinatown, can be tripled and made ahead of time, refrigerated, and serv...

(1 Votes)

Faina Merzlyak’s Potato and Mushroom Pierogi

Faina Merzlyak, a Russian-born nurse now living in Brooklyn, uses yogurt in the dough to give her potato pierogi a clean, tart finish. Th...

(1 Votes)

Shun Lee’s BBQ Ribs

Michael Tong moved to the United States from Hong Kong in 1963 and proceeded to meld the Cantonese style of barbecuing pork, ribs, duck, ...

(1 Votes)

Luchow’s Sauerbraten

For decades, Luchow’s epitomized haute German New York, and sauerbraten was one of the favored dishes. A version of this recipe originall...

(1 Votes)

Bill Blass’ Meat Loaf

Bill Blass says his meat loaf was developed by trial and error. He considers it a success, saying, “I haven’t lost any friends yet.” When...

(1 Votes)

Mama Balducci’s Brodetto

Balducci’s is a New York landmark: Tourists go to gawk at the exotic fruits and vegetables (and point out their prices), and New Yorkers ...

(1 Votes)

South African Bobotie

Elizabeth Herz was born and raised in South Africa, where her mother cooked with local ingredients (including ostrich eggs). Chicken eggs...

(1 Votes)

Laurie Colwin’s Baked Chicken

For eight years, the late novelist Laurie Colwin made this chicken for every dinner party she hosted. Eventually, she said, her guests “a...

(1 Votes)

Anne Rosenzweig’s Lobster Club Sandwich

When she established herself as one of the country’s premier women chefs in the 1980s, Anne Rosenzweig created this haute version of the ...

(1 Votes)

All-Chocolate Blackout Cake

Using three different formulas from different Ebinger’s incarnations, I developed this recipe for the home cook. This—and eleven other ve...

(1 Votes)

Coney Island Fudge

A bite of this fudge will bring back memories of childhood summers at Coney Island-the Cyclone, the Wonder Wheel, the cool sand under the...

(1 Votes)

Selma Frishling’s Passover Nut Cake

When Selma Frishling, a retired school teacher, was growing up, Passover cake came around once a year, and Selma was ready. “My mother wa...

(1 Votes)

Delicious Butterscotch Chocolate Chunk Cookies

David “the Cookie King” Leiderman says of his cookies: “these are easy to make and absolutely delicious. They develop a butterscotch flav...

(1 Votes)

Gertrude Greenberg’s Schnecken

William Greenberg learned to make schnecken from his Aunt Gertrude. He still makes it in his namesake shops and he’s adapted the recipe f...

(1 Votes)
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