Sadly, on TikTok, one of the ex workers at bon appétit that did not get treated well said that Molly laughed whenever the worker was berated and verbally abused wrongly by the management there😢 she’s a hater and a fake
@elegancia6179 Laughter doesn't necessarily mean you think something is funny. Often times people laugh when they are nervous or stressed. We even have a word for it, nervous laughter. No idea if that is true or not but if so, it could be that she was nervous or didn't know how to respond to the situation, or maybe she's cruel, but I wouldn't make assumptions based solely on laughter in situations like that.
This recipe SLAPS. I made it for supper last night and the lunch leftovers just now were even better than the first serving! Love this channel, love this recipe, and love salt.
Cooked this last night and it was very delicious. My partner is vegetarian so I haven't been able to cook a bolognese in a long time. I loved the "meatiness" of the beans and my partner was a big fan too. I will definitely be making this again.
MOLLY, so happy you're back on RUclips, overjoyed to see Tuna and Bonus Baz/Brother Baz too. As a veggie I'm v excited to try this recipe. The video - beautiful! The vibe - gorgeous! Plz keep them coming, so happy to see you out there doing your thing.
This is so cute!!! So cute. I have a son and daughter and I dream of them doing this one day ahah. Also, makes so much sense. The feisty amazing Molly was trained to be so from her bro, these two are sibling goals. So cute❤.😊
yay for brotherly love and vegetarian bolognese! i will be able to veganize this in a hot minute. love watching you molly, always a favorite cheffy chef.
Oh my gosh what a lovely surprise to see you on the tube! Still hold your falafel recipe in great regard. The best! Cant wait to catch up with all your creative culinary endeavors! ❤️🌻❤️
Will definitely cook that soon, looks so damn yummy! 🤭 Love the vibe of your videos and you being such a bright and sunny energy - lit up my not so bright day ☀️ Also I really need to know where your outfit is from? You look so gorgeous in it! 🌸
For wooden utensils take a look at Early Wood. They are a bit pricy, but hand made in the USA, wonderful quality, and beautiful too. I use them every time I cook and have had them for two years. Kenji recommended them in a video of his.
Love this! (Did you all enjoy some Mimosas before starting the filming? haha!) So cute to see you all together. I'm glad that you have created your own space Molly. Continue to let your light shine!
Cashew cream is what we usually do at home. Cup cashews soaked in a cup of warm water for 10min then blend with some salt. Sometimes soy milk. Depends if you are concerned with the saturated fat content in coconut cream or not. :shrug:
7:40 - "That single-origin chile will do." I don't know if that's a common term, but I'm gonna start using it. "Chili powder" can have anything in it. "Hot paprika" can have any kind of pepper in it. Anything blended tends to taste like the least common denominator of its parts, which is less than the sum. I'm fortunate enough to live near a Mexican-and-Central-American grocery store. I can get powdered chile California. I can get powdered guajillo. They taste like... dried peppers! They taste like the point of the whole thing! They taste like a fruit that happens to also be spicy, along with that rasiny molasses note that you get from whole dried chiles. Rather than just tasting like powdered "spicy" and some vague chile pepper notes in the background. It's like the difference between sugar and honey. If it just needs to be sweet, then great, here's sugar. But if you're trying to bring something else into it, reach for the honey or the maple syrup or molasses or something. "Single-origin." I'm totally using that. Also, 9:59 - I apparently have a whistling booger right now. Didn't know that until Adam said, "Behind!" and I chuckled. The booger whistled so loud I thought a distant train might call back.
Timing was perfect so I made this tonight. The final result was good. Some of the portions in the video do not match the portions in the ingredients list (wine, milk). The end result is incredibly close to pasta fagioli (fazoo) cooked down with pasta. Overall, solid.
These are so good! Cant wait for more! Oh and oooooo are you gonna get some guests from some other YT show out from the East Coast to come on your show Molly?!?!? Hrmmmm?
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
let’s hear it for FENNEL STIX!!!!!
Hah!😄
If you hit fennel stix together outside your tent it keeps bears away, or something like that.
FENNEL STIXXXX!!!
Yea fennel sticks!!!!
oh my god i heard a completely different thing
First Claire gets a channel, then Carla and NOW Molly?! I’m so happy.
Sadly, on TikTok, one of the ex workers at bon appétit that did not get treated well said that Molly laughed whenever the worker was berated and verbally abused wrongly by the management there😢 she’s a hater and a fake
@@elegancia6179 it could have been funny though
@@elegancia6179 Hearsay, and quite slanderous.
@elegancia6179
Laughter doesn't necessarily mean you think something is funny. Often times people laugh when they are nervous or stressed. We even have a word for it, nervous laughter. No idea if that is true or not but if so, it could be that she was nervous or didn't know how to respond to the situation, or maybe she's cruel, but I wouldn't make assumptions based solely on laughter in situations like that.
@@moleratical1232 I wouldn't make assumptions based on what nameless supposed ex employees said on tiktok either
Molly's casual swearing takes me back to my days working in kitchens. I am totally fucking here for it! Loving these videos so far!
Cursing like a sailor is a sign of intelligence :D
Oh and ignore the bot that posted here.
Haven’t seen Miss Molly in a very long time and it’s nice to see you and your brother together! Family love makes the kitchen better!
This recipe SLAPS. I made it for supper last night and the lunch leftovers just now were even better than the first serving! Love this channel, love this recipe, and love salt.
The vibes on this channel are everything
This is just delightful! So much love between you two!
Here for the Baz 👱♀️and Baz 👨🍳 show. Definitely want some more Brother Baz learns to cook episodes 😂, please and thank you 😁
Love this idea of white beans. Very cute brother-sister banter. A perfect way to show real-time cooking. So happy you are back. Hello from Minnesota 💐
Cooked this last night and it was very delicious. My partner is vegetarian so I haven't been able to cook a bolognese in a long time. I loved the "meatiness" of the beans and my partner was a big fan too. I will definitely be making this again.
Parmesan is NOT Vegetarian.
I would love to see more vegetarian dishes!
Love the colour grading in these
Yeah the soothing yellow makes me hungry :D
God, this slaps. The kitchen, the apron, the family, the big pasta energy.
Glad you're back, would LOVE to see more veg/an options from you!
Yea, Molly! So good to see you cooking again! I may have just discovered you again on RUclips but SOLO…keep them coming!❤
Made this tonight for me and my vegetarian husband and it might be the best thing I’ve ever made. So, so satisfying. ⭐️⭐️⭐️⭐️⭐️
For someone that doesn't cook, Adams cuttings skills are on point!
Not with the way he dragged that knife on the board... 😕
We have missed you Molly!!!!
Love the vids! But wish you guys would spend more time at the end describing the dish after tasting it
MOLLY, so happy you're back on RUclips, overjoyed to see Tuna and Bonus Baz/Brother Baz too. As a veggie I'm v excited to try this recipe. The video - beautiful! The vibe - gorgeous! Plz keep them coming, so happy to see you out there doing your thing.
Made this last night and it was total Yum! I admit I was sceptical but now I am a believer☺️
I don't think Molly has giggled as much!! Great vid! Her brother Adam is a natch in the kitch.
This series is the only thing to look forward to on a Monday
I LOVED Molly on Bon Appetit and I can’t believe the algos only now recommended her channel. Liked and subbed and will backfill when time permits!
Brother baz is def a looker 😎
So happy to see Molly back on RUclips!
Your look much happier here than your BA days. Glad I keep finding the channels of the fun personalities who left that channel.
This is so cute!!! So cute. I have a son and daughter and I dream of them doing this one day ahah. Also, makes so much sense. The feisty amazing Molly was trained to be so from her bro, these two are sibling goals. So cute❤.😊
Made it yesterday, it was really good!! Still have left-overs to look forward to! Also a great budget recipe.
yay for brotherly love and vegetarian bolognese! i will be able to veganize this in a hot minute. love watching you molly, always a favorite cheffy chef.
Thank you for a vegetarian recipe🥳
Parmesan is NOT Vegetarian.
the colouring of this video is something out of a wes anderson film, im obsessed!
Omg just tried this and it is SO GREATTTTTT🌻🌻🌻🌻
Love how family orientates these videos are ❤
That is an ATTRACTIVE trio!
That looks so Good! Ima Gonna make it Vegan! Thanks for the recipe
LMAO Molly’s face when brother asked about keeping the bean can lids to strain
Oh my gosh what a lovely surprise to see you on the tube! Still hold your falafel recipe in great regard. The best! Cant wait to catch up with all your creative culinary endeavors! ❤️🌻❤️
Friday night dinner winner in our house !!! So happy to see you here!! And really appreciate the vego pasta dish with only a smidge of tomato 🇦🇺🙏🏻☺️
@Molly LOVING everything and your vibe! Question: I'm searching for panel-ready fridges... which brand is yours?! I love it!
Adam's viszla is adorable, they're the best breed in my opinion.
Yummmmmmmm love this recipe. Molly, where’d you get your sweater????
The level of sharp that her knife had to be to do that special onion dice is a level that’s above my pay grade 🙌🏽 lol
For people who can't abide fennel, could it be replaced with more onions or with leeks?
"Because we fuck with fennel in this household" and "don't hate on celery". This feels like a channel I need to subscribe to.
For someone who can't cook, your brother has nice knife skillz.
LOVE THIS SERIES!!! Keep em coming!
I'm making a French Onion soup right now, this video dropped at the perfect hands off cooking time. Yasss..
Will definitely cook that soon, looks so damn yummy! 🤭
Love the vibe of your videos and you being such a bright and sunny energy - lit up my not so bright day ☀️
Also I really need to know where your outfit is from? You look so gorgeous in it! 🌸
this is my favorite video yet! I made this but added sausage! so gooodddddd
What would you recommend to make this vegan?
OMG, the owl!!!! Oh, and the food looks awesome too, planning to try it this weekend...SO glad you are back!
3:57 this is so cute omgggg
so happy you’re back on youtube 😊
More Tuna Tuna Tuna Oui Oui Oui …. Love that pup …
Molly you are GLOWING
So happy you’re own RUclips again!
Where do I buy Fennel Sticks? 😅
What knives do you have? I’m doing a slow restock of all my kitchen utensils and I have been looking for good knives and good wooden spoons/ utensils.
The ones they’re using here are definitely “Shun”. Pretty sure it’s the premier line.
For wooden utensils take a look at Early Wood. They are a bit pricy, but hand made in the USA, wonderful quality, and beautiful too. I use them every time I cook and have had them for two years. Kenji recommended them in a video of his.
FINALLY! A MOLLY BAZ CHANNEL!!
Loving the Zara set!
Love this! (Did you all enjoy some Mimosas before starting the filming? haha!) So cute to see you all together. I'm glad that you have created your own space Molly. Continue to let your light shine!
Great recipe and video 🥰 Thank you for sharing 👍
Very entertaining plus informative. I subscribed! Thanks!
Yay , I just found this channel . Been a huge Molly Fan forever.
This looks.amazing !
Also.what are you wearing. I want it !!
Seeing Molly handle those carrots so well should not turn me on this much 🤣🤣👍🏽🤦🏽♂️
Dig a hole and live in it.
Thank you for a veg option 🥰🥰🥰
so glad shes back!!!!!!! missed the bazz (*boss)
Would you have any suggestions for adapting this recipe to be dairy free? Or is that not really possible?
Thanks!
I was thinking I would do a can of coconut milk if I make this.
Cashew cream is what we usually do at home. Cup cashews soaked in a cup of warm water for 10min then blend with some salt. Sometimes soy milk. Depends if you are concerned with the saturated fat content in coconut cream or not. :shrug:
Made this for dinner tonight (12/12). Fantastic.
Your brother is the sweetest
I love MolBa !! And I lovedddddddd this vegversion
Discovered you today. You’re my new food hero.
oh my god this is so delicious
Just made some tonight, so good❤❤❤
7:40 - "That single-origin chile will do."
I don't know if that's a common term, but I'm gonna start using it. "Chili powder" can have anything in it. "Hot paprika" can have any kind of pepper in it. Anything blended tends to taste like the least common denominator of its parts, which is less than the sum. I'm fortunate enough to live near a Mexican-and-Central-American grocery store. I can get powdered chile California. I can get powdered guajillo. They taste like... dried peppers! They taste like the point of the whole thing! They taste like a fruit that happens to also be spicy, along with that rasiny molasses note that you get from whole dried chiles. Rather than just tasting like powdered "spicy" and some vague chile pepper notes in the background. It's like the difference between sugar and honey. If it just needs to be sweet, then great, here's sugar. But if you're trying to bring something else into it, reach for the honey or the maple syrup or molasses or something.
"Single-origin." I'm totally using that.
Also, 9:59 - I apparently have a whistling booger right now. Didn't know that until Adam said, "Behind!" and I chuckled. The booger whistled so loud I thought a distant train might call back.
How many portions does this make?
another banger dish from the baz, giving this one a shot on the weekend!
Those are beautiful knives 🤤
Molly, will you please share w us your thoughts on pairing pasta shapes w sauce? For example, why not rigatoni in bolognese?
Molly 🥰🥰🥰 yay!
molly im begging you to make the poached chicken with rice dish from cook this book during this series ! pls
@molly what are those pasta bowls?? i am OBSESSED
Timing was perfect so I made this tonight. The final result was good. Some of the portions in the video do not match the portions in the ingredients list (wine, milk). The end result is incredibly close to pasta fagioli (fazoo) cooked down with pasta. Overall, solid.
As I watched the video, that's the dish that came to mind as well!
Exactly… I saw that right away. It’s silly to call it bolognese.
The Shot at 9:02 is like straight out of a Magazine
loving the veggie content more bean please
Thank you for making an easy yummy vegetarian meal! Keep them coming :)
the carrot slander reminded me of the infamous pot pie episode lmaooo
These are so good! Cant wait for more! Oh and oooooo are you gonna get some guests from some other YT show out from the East Coast to come on your show Molly?!?!? Hrmmmm?
This w bean bol looks great, and the video is well produced.
what kind of knife is molly using?
What brand are these fierce knives you’re using. I looked in the description first, i promise…
The sibling energy here is amazing
Love the new channel "chef"
Her brother’s restaurant talk 😂 “86 on butter”
Yes to vego dishes!! 😍
Molly's house is soooooo cute
Adam has a Vizsla! AKA the best breed of dog.
Those Aprons are awesome. I might have to make a deadpool one.
Oh, Molly, you had the perfect opportunity to call Adam a Disney Princess.
Beside the joke, love your cooking