![]() ![]() The new book, "Home Is Where the Eggs Are," puts home first. Q: Your first cookbook, "Molly on the Range," placed you on the range. A tour to promote it brought her to Minneapolis. “Home Is Where the Eggs Are,” Molly Yeh’s second cookbook, was just released. Since then, Yeh has steadily grown her audience and roots in the Midwest, which includes two daughters: Bernie, born in 2018 and the namesake of her just-opened restaurant, and Ira, who was born in February.Īmid the action, Yeh took time to speak with us by phone between stops on her national book tour, just days before Bernie's opened, about why we should embrace the whipped cream salad and why home really is where the eggs are. (If sprinkles are Yeh's most-used ingredient, everything bagel seasoning is a close second.) The first episode featured Yeh and Hagen celebrating their third wedding anniversary with everything-bagel-seasoned grilled cheese sandwiches and raspberry hand pies. In 2018, " Girl Meets Farm" launched on the Food Network, filmed in the couple's kitchen. But even on the page, it seemed like Yeh's warmth was destined to be delivered live person to person. Yeh's bubbly personality carried into her first book, "Molly on the Range." Released in 2016, it's filled with witty twists on ingredients and traditions - like doughnuts topped with dukkah spice blend - along with heartfelt stories. ![]() The blog is where she shares her life's stories and big moments, including the announcement of her first pregnancy: "friends! i am so soo excited that i can finally talk about our forthcoming little nugget!! do you know how hard it was to keep this secret from you for almost four months? harder than sitting in front of a pile of cheese fries and not eating any of them." Written entirely in lowercase, the conversational stories accompany a variety of recipes that aren't confined by cuisine, but instead collect flavors and ingredients from around the world before landing squarely back on the farm. The blog quickly moved from friends and family to being recognized by Saveur magazine. The draw to writing about food - telling the stories behind new-to-her regional delights such as dessert salads and hot dish - was too wonderful not to explore. "My Name Is Yeh" (pronounced yay!) quickly became a must-follow for its beautiful, procedural food photography, personality and its fun mix of her culinary influences - plus a healthy amount of sprinkles. She began writing about food as a way to connect with friends and family and share her love of recipes from their home near the Minnesota-North Dakota border. Now in an entirely new landscape, one dotted with sugar beet farms and the blustery winds of the northern plains, Yeh had plenty of time to plot her next chapter, which came courtesy of a relatively recent high-speed internet connection. In 2013, the two moved to the Grand Forks area so Hagen could carry on the family farming legacy. She studied percussion at the prestigious Juilliard School in New York, where she met the person who would take her on a different path.įellow student and Midwesterner Nick Hagen comes from a long line of Red River Valley farmers. ![]() Her father is an accomplished clarinetist, and Yeh seemed poised to follow him as a professional musician. Yeh, 33, was born in Glenview, Ill., to her Jewish mother and Chinese American father. Not an obvious path for a Juilliard-trained percussionist. Much like blogger-turned-lifestyle guru Ree Drummond turned a small Oklahoma town into a homey empire, Yeh's blog, books, Food Network show and restaurant invite fans to experience her slice of the Upper Midwest. With a popular television show, a new baby, a new cookbook, a new line of cookware and a new restaurant in East Grand Forks, Minn., she is in constant motion.Īlong with her brand of plucky warmth, hearty work ethic and reverent love of cookie salad, there's also the growing ambition of an entrepreneur as Yeh cements herself as Minnesota's answer to the Pioneer Woman. ![]()
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