It turns out Pfeif’s one and only cookbook was in fact called Two Dudes, One Pan, which, wow, uh, wow. Some people search their whole life for the right spinach artichoke dip, but Molly found it right then and there, at a kegger in upstate New York, made by a kid named Pfeif. “It was called the Bachelor Pad cookbook or something,” she said.įrom the sound of that, you can tell Molly’s college experience was culture-rich, fun, and exploratory.
And it turned out to be something she started making in college, in a “scummy house on campus,” plucked from one of her seven roommate’s bro bible cookbooks. “What is this RECIPE?” we asked her, over and over. The dip, made from Molly’s memory, was spinachy, cream cheesy, garlicky.
One thing that brought everyone together this year, however, was Molly Baz’s artichoke dip, made at the very last minute when we realized we needed more food for these food people. I think we wore name tags because everyone was too awkward to introduce themselves to near-strangers. The scene was our shmoozy Hot 10 pre-party, a casual (but not) burger and snacky cocktail party we throw in the Bon Appétit Test Kitchen for the chefs on our Hot 10 list.
0 kommentar(er)
