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About Molly Stevens

Stevens is the co-editor, with Fran McCullough, of the annual series Best American Recipes. She has also co-authored One Potato, Two Potato with Roy Finamore. Classically trained as a chef in France, Stevens has taught at the French Culinary Institute, the New England Culinary Institute, and L’Ecole de Cuisine La Varenne.

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www.mollystevenscooks.…

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Featured Books by Molly Stevens

The 150 Best American Recipes

Indispensable Dishes from Legendary Chefs and Undiscovered Cooks

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Movie food

Sneaking cookies into the movie theater

Heath bar cookies anyone?

Dinner Guest Blog

A gluten-free Thanksgiving

How everyone’s favorite holiday can be gluten-free

Excerpts

The Christmas Table

Recipes and Crafts to Create Your Own Holiday Tradition

Front Burner

Meat: quality over quantity

Buy and cook good meat on the cheap

Local Flavors

Shooting food for a cookbook

Be a fly on the wall (or a bee on the fig)

Most Popular Articles
Unexplained Bacon Looking sharp How to buy the only knife you really need	The Culinate 8 Classic Thanksgiving — All the turkey-day basics The Culinate 8 A winter-squash glossary — Seasonal favorites — and how to cook ‘em Front Burner On board — A closer look at your knife’s best friend Our Table Rice and bean favorites — The ultimate budget meal

Editor’s Choice
The Produce Diaries Pomegranates	Front Burner Dough day — An illustrated guide to making pie dough Features Traveling sideshow — Vegetable dishes that can travel to Thanksgiving and beyond Features The unturkey — Four different ways of celebrating Thanksgiving First Person Cooking by the book — Remembrance of books past

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Unexplained Bacon Looking sharp How to buy the only knife you really need	Culinate Kitchen White Bean, Orange Squash, and Kale Soup Our Table Rice and bean favorites — The ultimate budget meal Culinate Kitchen Apple Cake with Brown-Sugar Frosting Culinate Kitchen Pumpkin Chocolate Cookies

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