I had to come back and take one more look at your perfect kitchen and its's making me a little teary!! My heart is broken for you that it's gone. I followed the journey of you & Willet creating your dream home and can't imagine how devastating it is to have lost it. I am glad you got out safe, but I'm sending you big hugs.

You’re so right about loving loaf cakes! Round cakes are okay but loaf cakes are superior!!

I made this and yum! What is the black magic that makes this taste like piccat?! Maybe it is the combo of the buttermilk and the mint? Crazy. I would have sworn I added capers.

Still got it!!

How wouls toy re-heat the next day? Can I add veggie stock and water instead of all the acv?

I have my typical go to ingredients I use to make my tuna fish salad but I like the different variations I see.

Great recipe. Made it top to bottom, no subs, and it was fantastic.

I finally found u after bon appétit. just subscribed

You hate chocolate and you call yourself a chef and you hate chocolate?! So annoying! Your taste buds are broken!

Hell yeah, I love coconut. Went out and immediately bought some of this coconut smoothie to make this.

Her brother tho 😮❤😍

Excellent recipe for my shrimp loving partner

your kitchen is the color of a hangover piss

Can you remake a menu from FlowerChild hehe 😊

She didn't say potates, I'm unsubscribing! Haha jk

Custardy is how I like to describe the texture of (my idea of) perfectly cooked salmon.

Crispy penne rigate with lemony creamy pasta... little parm on top 🥰... made it for almost 30 years

hot little cutties with crispy crunchy slaw..... molly was the best thing that came out of the BA kitchen

Looks great! Thank you for the vid! <3

I love this man! I keep telling myself that I'm here for molly, but let's be real

Impressive video, Molly Baz. Looking forward to your next upload! I smashed that thumbs up button on your content. Keep up the fantastic work! Your approach to cooking shrimp gently to avoid rubberiness is so insightful. Have you considered how different types of shrimp might affect the overall texture and flavor in this recipe?

Puts two big handfuls of salt, then apparently a good amount of a really salty cheese! How do you not pucker every time you eat your food! Molly's blood is saltier than the ocean

that sauce sounds and looks AMAZING. thanks for sharing!

This is blasphemy!

Girl, your salt addiction is something else

Baby Baz's debut!

6:04 good one Molly, lol! Your pun took me a minute, but then I got it😂 I hope you and your husband are enjoying your new roles as mama and papa 😊 That was so smart to pre-record a few of these videos before the baby arrived. It’s giving you guys time off without compromising your schedule for videos! Mazel tov!

Does anyone have a good side for this?

What’s up with the bare tummy, Molly? You’re normally covered up like a nun at a convent. 🤷🏻‍♂️ You inadvertently showed your stomach when reaching up in a video early last year and and it was tight and super hot! You look beautiful here too. I’m just wondering why you chose to uncover now. Finally, this is a preemptive 🤣to any pearl clutching prude who wants to complain about me writing that Molly has a beautiful body.

I am exactly the age too old for this.

That recipe so good Molly 🥰. Looking forward to following your channel for 2025.

Cae Sal. luvUmolly

Nothing more healthy than a glowing pregnant woman. Good for you!

I assume they blanche and shock their greens to get them so neon grean. This sounds great though!

congratulations!

Every video of this woman I watch, I end up saying aloud “this woman is a genius” at some point in the video’s runtime.

is she pregnant again? or old footage?

So much fun to watch! Thanks, Molly! I think I could also do this with squid. And as a fun fact, it made me think of Beryl Shereshewsky. Citation: (I hope I don't totally mess it up) "shrimp cook like if you're staring @ them long enough." I just cooked a garlcy recipe: for 100g of cooked shrimp or i.e luisiana crawfish, you need half a cup of chicken or veggie broth, one envelpoe (for the lack of better words) of "italian herbs", one bulb of garlic (peeled and deveined, roughly chopped), some chopped italian parsley, some butter and the pasta of your choice. Sauteé the garlic in the butter. Add the stock and the dried herbs and cook for some 5 min. Add in your pasta and the parsley. Swirl around (what's in the pot: not talking about you in person!) Add the crawfish. And serve. Quite surprisingly: it doesn't come as a garlic overkill. Pretty mild, actually. Greetings from the far north of Germany! The original recipe calls for "Nordseekrabben". But they can only be found in a small region, here in Europe. They don't have a match with anything else. (According to what my dad said. And he has been to 140 countries around the world.)

Need this in my life!!

Molly, you don't have to show ur belly button for views but at the same time we're not mad at it!

"Aguachile" is what you might have had. It's shrimp in cucumber/chile/herb sauce, and it's bright green!

You are GLOWING Molly! Amazing!

My favorite is serving just a few shrimp scampi on top of a small crispy piece of grilled sourdough. Small serving but flavor overload!

Adding this to our list of meals that we make with those big bags of Costco shrimp. We live on them in tacos, pasta, ramen, rice, and now I am adding toast!

Dang girl, that looks amazing!

Thanks, Molly. I believe this will be tomorrow night's dinner. Happy Holidays to you!

please forgive me, i love your show, but that is the sexiest thing I've seen in a while, you are not only very talented but beautiful as well, good job kid.

Your channel fucking rocks.

bought to make-em for new years thanks m-baz

I liked this one. I think you had some wine before cooking this…. And it was awesome energy 😂