HeyJaredMolly Parr
- Indexed articles, last 90 days
- 5
- Latest publication
- Sep 26, 2026
- Outlet visibility, for Amherst Bulletin
- Top 10M sites
- Earliest in this view
- Jul 24, 2026
Latest articles
There is a season with Molly Parr: Georgian dips for the new year - Daily Hampshire Gazette (opens the original)
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It was not the first Rosh Hashanah where I have hosted vegan-ish people with long lists of foods they stay away from, and by the end of the meal are eating everything on the table. I think it was the parsnip salt cod brandade, made with lactose-free whole milk, that broke the dam. By dessert, everyone wanted some of the cardamom panna cotta with winter citrus and the chocolate mousse bar. Other standouts included a quinoa and stone fruit salad with lots of fresh herbs, vegan oyster mushroom shaw
There is a season with Molly Parr: Georgian dips for the new year - Greenfield Recorder (opens the original)
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It was not the first Rosh Hashanah where I have hosted vegan-ish people with long lists of foods they stay away from, and by the end of the meal are eating everything on the table. I think it was the parsnip salt cod brandade, made with lactose-free whole milk, that broke the dam. By dessert, everyone wanted some of the cardamom panna cotta with winter citrus and the chocolate mousse bar. Other standouts included a quinoa and stone fruit salad with lots of fresh herbs, vegan oyster mushroom shaw
There is a Season with Molly Parr: Sweet melon meets spicy jalapeño - Amherst Bulletin (opens the original)
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This summer, amid food recalls and warnings, it has been so clear how lucky we are to live in communities full of farmland and orchards. From hydroponically grown lettuce, to peaches picked and sold in the same morning, to local bakeries, we have had an incredible summer full of delicious local bites. I’ve roasted strawberries with a sprinkle of sugar for my kid’s Greek yogurt and granola bowls. For my breakfasts, I made a blueberry compote with a dash of vanilla, lemon zest, a splash of maple s
There is a Season with Molly Parr: Sweet melon meets spicy jalapeño - Daily Hampshire Gazette (opens the original)
Read excerpt
This summer, amid food recalls and warnings, it has been so clear how lucky we are to live in communities full of farmland and orchards. From hydroponically grown lettuce, to peaches picked and sold in the same morning, to local bakeries, we have had an incredible summer full of delicious local bites. I’ve roasted strawberries with a sprinkle of sugar for my kid’s Greek yogurt and granola bowls. For my breakfasts, I made a blueberry compote with a dash of vanilla, lemon zest, a splash of maple s
There is a Season with Molly Parr: Just a little slice of Heaven: The Zucchini Tzatziki you’ll want to dip into daily - Daily Hampshire Gazette (opens the original)
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Like Oliver Putnam, Martin Short’s character on the comedy-drama television series “Only Murders in the Building,” I enjoy eating dips as my meal. Hand me a teaspoon and a colorful array of bowls filled with hummus, romesco sauce, skordalia and baba ganoush, and I’m in Heaven. And if I can make a dip protein-rich using plain Greek yogurt (full-fat, please), even better. So earlier this year, when I developed this recipe for zucchini tzatziki, it was nothing less than life-changing. A dip that ca
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