About Molly Yeh
Molly Yeh is an Emmy Award- and James Beard Foundation Award-nominated chef, cookbook author, and the beloved host of Food Network’s Girl Meets Farm. Known for her playful recipes, creative comfort food, and signature blend of Midwestern and Chinese-Jewish flavors, Molly brings a fresh, fun twist to life on the farm!
A New York Times bestselling cookbook author, Molly has penned Sweet Farm!, Home Is Where the Eggs Are, and Molly on the Range. Her award-winning lifestyle and food blog, my name is yeh, was named Saveur’s 2015 Food Blog of the Year, inspiring home cooks to get creative in the kitchen.
Molly’s love of good food goes beyond the farmhouse kitchen. Alongside her husband, Nick, she owns Bernie’s, a bakery café in East Grand Forks, Minnesota, where delicious baked goods and small-town charm go hand in hand.
And here’s a fun twist: before becoming a familiar face in the food world, Molly trained as a classical percussionist at Juilliard and performed with musical ensembles around the globe.
What’s in the Molly Yeh & Zingerman’s collaboration box?
Molly thinks that food is the ultimate holiday gift. Well, to be more specific, snacks are the ultimate gifts. As Molly says, “Things you can eat immediately upon opening your box so that you and your loved ones can get instant satisfaction…I want chips, nuts, dried fruit, chocolate, anything that can go straight into my mouth before I even put the box cutter back in the drawer.”
This box includes flavors that are near and dear to Molly’s heart:
Ann Arbor Tortilla Chips
Molly’s friend Debbie always brings her a bag of these chips when she visits. From Ann Arbor Tortilla Company, where they mill the corn, they make tortillas, they break ‘em into chips, then they fry ‘em again. The crunchiest chip in town.
Black Sesame Popcorn
Black sesame powder and cane sugar turn these fluffy kernels into a sweet and savory treat.
Cheddar Oyster Crackers
Potter’s makes their oyster crackers in Madison, Wisconsin with organic Wisconsin cheddar cheese and a touch of spice from a bit of Cayenne pepper. Molly says that they “remind me of the ones my sister-in-law bakes every year.”
Heirloom Roasted Pepitas
Made from the seeds of a special breed of pumpkin called a kakai, which are known for having hulless, great tasting seeds that are ready to roast or eat right from the pumpkin. Once the seeds have been harvested, the team at Stony Brook Wholehearted Foods brine the seeds in a simple mix of salt and water for a couple of days, then roast them in a specially-built roaster built by a company that makes coffee roasters. The result is so simple, yet so tasty. They’re incredibly easy to munch on.
Dried Irwin Mango
The dried Irwin mango from Taiwan comes in thick slices – each piece is one half of a mango. The texture is surprisingly plump and soft, and the deeply sweet flavor is purely mango with no added sweeteners or preservatives.
Kolsvart Gummies
These “fancy Swedish fish” are a nod to Molly’s husband’s Scandinavian roots.
Dulce de Leche Caramel-Stuffed Brownie
“I had [this brownie] on my first visit to Zingerman’s decades ago with my friend Rob.” Two layers of brownie sandwich a decadent layer of luscious dulce de leche milk caramel. Topped with burnt sugar. The sweetest, softest, richest of all brownies, gooey and fudgey.
Zzang! Handmade Candy Bar
A classic candy bar with roasted peanuts, honey nougat, and caramel bathed in dark chocolate. These are made by hand in small batches in Ann Arbor, Michigan. Plus, they use single-origin chocolate made from fine-flavor cacao that is sourced and processed from start to finish in Ecuador.
Peanut Butter Chocolate Crisp Halva
This crunchy peanut butter halva is from the “gold standard of halva producers”, Hebel & Co in California. Halva is a confection made of ground sesame seeds plus sugar and extra flavorings. Molly’s collaboration with Hebel & Co features peanut butter, chocolate, and puffed quinoa. The result is this ethereal, nutty, crunchy, candyfloss-like paste that’s spreadable or spoonable or sliceable and just delicious.