Molly Yeh

“I don't want to take up space with another avocado toast.”

“I hate buying stylish clothes because I get dressed up so rarely that they inevitably go out of style before I can wear them again. So I rent them.”

“In the beginning, my blog was exclusively read by my mom.”

“It's so fun to get creative with various colors in the kitchen. The challenge is finding how to get enough color without letting the flavor overpower - unless that's what you want!”

“I had been blogging for a few years when Jonah Straus, my now-literary agent, reached out to see if I'd consider writing a cookbook. At the time, I didn't feel ready; I was still getting adjusted to life in the upper Midwest, and I was still finding my recipe voice.”

“I love finding ways to bridge the gap between my heritage and my new farming community. An ingredient such as za'atar might be foreign, but throwing it into something familiar - a hot dish or an eggbake - makes it more approachable.”

“I suddenly had all of this time on my hands, so I just threw myself into the blog and then worked on photos, recipe development and networking with other bloggers, growing a following and growing it into something that could be a business.”

“I am that dork who packs a bike helmet in her suitcase.”

“On any given day, I want to know which restaurant near me is serving knoephla or chicken dumpling soup.”

“I like that I still feel like I can be myself and cook the food I'm really passionate about and want to be cooking.”

“The first five years I lived in New York I was going out every night, to restaurants and album releases and parties.”

“I've put my whole heart into cooking dishes that I am passionate about on 'Girl Meets Farm', and this has been met with such great support from the whole team and the Food Network and now our viewers.”

“If people feel inspired to try something new and different in the kitchen then I'll have accomplished what I wanted to accomplish.”

“In most places in the Midwest, the best food is found in people's homes, on their farms, at church potlucks.”

“My journey from the blog to my books to the show has been fueled by a love of food and sharing it with others, and being able to pursue my passions as a career is a dream come true.”

“There's never been a moment where I've tried to be somebody that I'm not.”

“Don't plant too deeply. Pay attention to the directions on the seed packets as far as how deep and how close together to plant the seeds.”

“On an ideal Saturday night, I'll go to the New York City Ballet, where my friends play percussion.”

“When the chickpeas are still warm from boiling, you get warm hummus, which feels more like a meal. And it's not that hard. Just plan ahead, soak them all night, and dump them in the food processor.”

“My go-to ingredients that are also pantry-friendly start with freeze-dried berries. They're so potent with both flavor and color and can grind up into a fine powder and give you a smooth frosting or cake.”