Molly Baz Shares the Must-Have Fall Recipe You'll Be Making All Season Long

The change in seasons means more than just pumpkin spice lattes for New York Times best-selling author, Molly Baz, which is appropriate given that her newest cookbook—More is More—comes out this fall (October 10 from Clarkson Potter). In the follow up to 2021’s Cook This Book, Baz challenges the reader to let loose in the kitchen. Forget less is more; in Baz’s world, more is really more.

“Cook This Book was all about teaching the fundamentals for good cooking, but More is More is about loosening up and learning to cook more with intuition rather than feeling strictly on-script,” the cookbook author and culinary content creator tells Glamour. “It’s about having the confidence to get in there and taste things. Really season your food and crank up your burners. Maximize flavor without maximizing effort and make really bold, flavorful food at home.”

Baz lives in Los Angeles, but as an East Coast native, the changes in seasons—and food—are a much-anticipated event. “The seasonality of cooking is a part of my soul…and what that means for the change in produce and then what that means for cooking,” she says. That means spending less time outdoors, and more time experimenting in the kitchen.

More is More features 100 recipes (plus QR codes for easy tutorials) where Baz offers up fun twists on dishes like Crispy Rice Egg-in-a-Hole, Drunken Cacio e Pepe or Ooey Gooey Carrot Cake. But there’s one recipe in particular that Baz, who also hosts a subscription digital recipe club, The Club, as well as the YouTube cooking show, Hit The Kitch, says you’ll be making all fall long: her broken noodle bolognese.

More Is More: Get Loose in the Kitchen: A Cookbook

“I got my start in cooking by learning from my travels in Italy and eating Italian food,” Baz says. “Bolognese is so special to me because it takes me back to a time when I really realized I wanted to spend my life in food.”

But Baz’s bolognese is not just any bolognese, which is why she waited until now to unveil the recipe.

”I’ve had a million versions of bolognese,” she says. “The bolognese recipe circuit is so saturated that if I was going to come up with a recipe for one, it better actually have something to say. Otherwise, you’re just adding noise to a conversation that’s already quite busy.”

In fact, Baz’s broken noodle bolognese took 10 years to perfect. “I decided to break with tradition a bit,” she teases, while adding that she still “keeps the spirit and integrity of the dish as it’s meant to be.”

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