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Molly Stevens

Molly Stevens
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Molly was classically trained as a chef in France and has directed programs and taught at the French Culinary Institute, New England Culinary Institute, and L'Ecole de Cuisine La Varenne in Burgundy, France and Venice, Italy.

 

Molly Stevens
Molly's Featured Recipe
Basic Whole Roasted Rainbow Trout

Click here for recipe

Molly Stevens is a food writer, editor and cooking teacher whose cookbooks,  All About Roasting (2011) and All About Braising (2004) both won a James Beard award and an International Association of Culinary Professionals (IACP) award. She has been described in the New York Times Book Review as “a beautifully clear writer who likes to teach”. 

Molly’s writes regularly for Fine Cooking magazine where she is a contributing editor.  Her recipes, articles and tips also appear in Bon Appétit, SaveurThe Wall Street JournalEveryday with Rachel RayEating WellReal Simple,Yankee, and Real Food.
 

She has worked on numerous other books. She and Fran McCullough edited The Best American Recipes and The 150 Best American Recipes: Indispensable Dishes from Legendary Chefs and Undiscovered Cooks. The latter was nominated for an IACP award. She coauthored One Potato, Two Potato with Roy Finamore, and also wrote New England, part of the Williams-Sonoma New American Cooking Series.

 

Other editorial projects include The All New Joy of Cooking, Williams-Sonoma Kitchen Companion, and several books by Anne Willan: Country Cooking of France; From My Château Kitchen; and Cooking with Wine.

 

Molly teaches across the country and in 2007 was selected by Bon Appétit magazine as the Cooking Teacher of the Year. In 2006, she was honored by the IACP as the Cooking Teacher of the Year.

 

Molly lives in northern Vermont where she teaches cooking classes on Craftsy including, Master the Braise and Roasting Techniques. Her website is http://www.mollystevenscooks.com.

Latest Recipes

Slow-Roasted Herbed Turkey Breast

As much as I enjoy roasting a whole turkey, there are occasions when I crave the taste of roast turkey but dont want to bother with the ...

(1 Votes)

Cuban-Style Marinated Slow-Roasted Pork Picnic Shoulder

Make this recipe for Cuban-Style Marinated Slow-Roasted Pork Picnic Shoulder the next time you are craving a filling and flavorful meal. This Cuban pork roast recipe combines a wide variety of aromatics for a well-seasoned meal. The roasted pork tastes best when served alongside black beans and rice. Once you taste this Cuban-Style Marinated Slow-Roasted Pork Picnic Shoulder, you will never want to enjoy your pork roasts any other way. Serve this flavorful Cuban pork the next time you are hosting a family gathering and everyone is sure to be impressed.

(1 Votes)

Basic Whole Roasted Rainbow Trout

This Basic Whole Roasted Rainbow Trout recipe makes for a light and tasty dinner. As far as fish recipes go it's simple to prepare, and the mild flavor is perfect for pairing with the side dish of your choice (or with a sweet and fruity relish, like the one below.)

(1 Votes)

Osso Buco alla Milanese

Osso buco is Italian for "bone with a hole," referencing the marrow hole seen in the bone of a veal shank. This traditional Italian recipe, Osso Buco alla Milanese, is a delicious braised veal dish served with tender vegetables and garlicky gremolata. While it seems complicated, this osso buco recipe is surprisingly easy - and so delicious you'll be making it again and again.

(1 Votes)

Slow-Roasted Goat Leg with Harissa, Tomatoes and Onions

You might not immediate think about goat recipes when you're deciding what to make for dinner, but once you learn how to cook goat, you'll be introduced to a whole new world of flavors that you never knew existed. This Slow-Roasted Goat Leg with Harissa, Tomatoes, and Onions recipe is a great introduction to cooking goat meat! Goat, popular just about everywhere in the world, seems to be finally catching on with American cooks.

(1 Votes)

Whole Roast Duck with Hoisin Sauce

There are some truly delicious duck recipes out there, but none of them tops the classic Chinese recipes for Peking duck. This roast duck recipe tastes even better than something you'd find at a Chinese food restaurant, and it's easy to make at home, too! You don't need to be a professional chef to recreate this Chinese cuisine.

(1 Votes)

Crispy Butterflied Roast Chicken

Take the guesswork out of making roasted chicken with this Crispy Butterflied Roast Chicken recipe. Chicken recipes can be hard to get just right, but with this butterfly technique you'll learn how to roast a chicken perfectly every time - no more trial and error. Once you've mastered this method, you can make any number of easy chicken recipes with your newfound expertise!If I had to pick one way to roast a chicken for the rest of my life, this might well be it.

(1 Votes)

Sausages & Plums Braised in Red Wine

Each time I make this, I marvel at the interplay of flavors between the plump pork sausages, the sweet-tart fruit, and the lightly acidic...

(1 Votes)

Vietnamese Braised Scallops

Braising seafood, meats, and even tofu in a thick caramel sauce is a classic Vietnamese technique, referred to as kho. The dark caramel s...

(1 Votes)

Braised Endive with Prosciutto

If I had to name my favorite vegetable for braising, it would be endive. When it is browned first in butter and then slowly cooked in jus...

(1 Votes)

Moroccan Chicken with Green Olives and Preserved Lemons

Chicken braised with olives and lemons is classic Moroccan dish, and there are countless ways to prepare it. Some recipes are simpler tha...

(1 Votes)

Short Ribs Braised in Porter Ale with Maple-Rosemary Glaze

Ale-braised short ribs are thoroughly satisfying on their own, but finishing them with a rosemary-infused maple glaze makes them special ...

(1 Votes)

Zinfandel Pot Roast with Glazed Carrots & Fresh Sage

I think of this as dinner-party pot roast. While the basic technique is the same as a regular Sunday night pot roast, the herb-flecked ca...

(1 Votes)

Coq au Vin

I had the good fortune to spend several summers in a seventeenth century chateau in the heart of Burgundy during the 1980s and 1990s whil...

(1 Votes)

Herb-Stuffed Leg of Lamb Braised in Red Wine

Boneless leg of lamb makes a reliable main course for a sit-down dinner party. It’s elegant, it’s not at all fussy to cook, and it carves...

(1 Votes)

Straight-Up Roast Beef

When I crave straight-up roast beef—you know, the kind that gets thinly sliced and piled high in a good deli sandwich—this is what I have...

(1 Votes)

Steakhouse-Style Sear-Roasted Strip Steak

There’s something almost mythological about the experience of a good steakhouse steak, and I like to think it’s more than just nostalgia....

(1 Votes)

Basic Roasted Rack of Lamb

When I’m looking to make a special-occasion dinner but don’t have a lot of time to fuss, rack of lamb is one of the first dishes I consid...

(1 Votes)

Oven-Roasted Porchetta

For years I’ve fantasized about making porchetta—herb- and garlic-infused pork roasted over an open fire until meltingly tender, with ski...

(1 Votes)

Tandoori-Style Roasted Chicken Legs

Authentic tandoori chicken takes its name from a tandoor, an enormous cylindrical clay pot used in Indian cooking. The “oven” is heated b...

(1 Votes)
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