Yeh making a name for herself on Food Network’s ‘Girl Meets Farm’


‘Girl Meets Farm’ – Unique heritage, unique food

Molly Yeh

In an already-crowded cable landscape of TV chefs, Molly Yeh of Food Network’s “Girl Meets Farm” had no trouble standing out. Her heritage almost ensured that.

“(I was) into creating food that I didn’t see anywhere else, so, food that combined my heritages,” the Emmy- and James Beard Award-nominated chef, cookbook author and blogger explained to a recent gathering of journalists in Beverly Hills, Calif. “Like scallion pancake challah – Chinese and Jewish. Pastrami eggrolls – Chinese and Jewish. And just kind of taking my unique heritage and my experiences to create foods that I had never seen before. … And I just sort of kind of stuck to what I was really passionate about. … I never wrote a post just for the sake of getting traffic. It was always just something that was a creative outlet for me.”

Season 4 of the Sunday-morning series gets underway Sept. 8 and finds Yeh back in her cozy farmhouse kitchen on the Minnesota/South Dakota border, demonstrating how to prepare dishes inspired by her Chinese/Jewish ancestry that are fun to make, beautiful to the eye and tasty to the palate.

In this round of 13 episodes, she’ll be showing viewers how to make creations such as a barbecued pulled pork with radishes and smoked butter, savory green pancakes, grilled corn on the cob with tangy kimchi mayonnaise, and a Rosh Hashana brunch including a juicy brunch brisket and carrot hash with eggs and pesto.

Over the first three seasons, Yeh has made a habit of bringing family and friends on “Girl Meets Farm,” and she reports that they all have a good time whenever they appear. This season, she’ll have a new guest star in the form of first child Bernadette, to whom she gave birth this past March, and whose demands Yeh says make taste-testing new recipes interesting.

“It goes slower,” she says, “but it’s really fun because as I’m cooking, I’ll stick things under her nose for her to smell. And I already have a whole set of recipes that I’m going to make for her in a few months when she can start eating solid food. But yeah, it goes slower. We take breaks to sing ‘Old MacDonald Had a Farm’ and ‘Baby Beluga,’ but it’s still the best.”

George Dickie

George Dickie

George Dickie has been a features writer for Gracenote/Tribune Media Services since 1989, when “Hee-Haw” was still on the air and George “Goober” Lindsay was his first interview. His early interviews ranged from Jim Henson and Dick Van Dyke to Phil Collins and the Dixie Chicks.

gdicke has 1324 posts and counting.See all posts by gdicke

Tell us what you think

avatar
  Subscribe  
Notify of

Pin It on Pinterest