Molly Siegler

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December 20, 2013 @ Whole Story
The end of the year is the perfect time to do a pantry reset. In addition to stocking the refrigerator with all the veggies and fruit you can manage, filling your pantry with feel-good food will help you double down on your New Year’s resolutions. Beans, Beans!
December 12, 2013 @ Whole Story
Cocktail parties, cookie swaps, work gatherings, school celebrations – December calendars get full fast so having a well-stocked pantry makes juggling easier. Here are our top five picks for making that happen.
November 29, 2013 @ Whole Story
My vote is to stock your baking pantry for practical needs (holiday brunches and cookie exchanges), but to do it with fun in mind. During the holiday baking sprint, call on favorite recipes then give them a seasonal spin. If a sugar cookie recipe never fails you, but you’re interested in a bit of a rev-up, these pantry staples can add a little excitement.
November 23, 2013 @ Whole Story
It’s time to get your holiday bake on and the treat train won’t stop until the end of the year. If you’re celebrating a gluten free holiday due to gluten sensitivity or celiac disease, there’s no need to forego holiday pies, cookies, breads and muffins.  Gluten-free baking can seem like a pretty tough order, but it’s easier (and more delicious!) than you think.
November 20, 2013 @ Whole Story
This year the first day of Hanukkah and Thanksgiving coincide; this won’t happen again for another 70,000 years, so buckle your seat belts. I have my menorah at the ready and will carefully select all the burnished orange and red candles for the night. I may even attach some (non-flammable) turkey-like feathers to it to really get us in the mood, but I’m frankly feeling pretty excited about the opportunity to mix these delicious food traditions for one unforgettable feast.
November 8, 2013 @ Whole Story
Gravy is the linchpin of any celebrated Thanksgiving feast – it manages to tie all the meal elements together and is one of those special holiday things many of us rarely make outside of Thanksgiving.   Pour it over dressing, mashed potatoes and turkey, sop it up with a roll and be sure to save a little for your leftovers sandwich.
November 6, 2013 @ Whole Story
One of the biggest and most hotly anticipated meals of the year comes, thankfully (ha!), as the fall harvest season wraps up. Count on winter squash, fresh cranberries, Brussels sprouts, root veggies and a few tropical fruits for a truly special Thanksgiving feast. Skipping added oils, sweeteners and sodium also means you can focus on the flavors of the foods you love. Perk up your plate with these flavorful, healthy holiday options.
November 5, 2013 @ Whole Story
This year I will be hosting my first ever Thanksgiving. I have a little notebook going with my menu plan and my brother-in-law is on cocktail-planning standby. Here's how I'm stocking my pantry for success and you can, too.
October 15, 2013 @ Whole Story
Slow cookers, stews, one-pot meals – these are the foundation of easy, satisfying weeknight meals. I love throwing a bunch of yummy ingredients together and having a satisfying dinner. My favorite vegetarian and vegan one-pot dishes are filled with greens, beans and grains, and I often use frozen grains and veggies and canned beans to simplify preparation even further. These 8 recipes will get you to dinnertime with plenty of leftovers for a week of envy-inducing lunches.
October 5, 2013 @ Whole Story
Halloween is a fun time to dress up and cavort with ghosts and goblins – and also to collect yummy treats, but you can feel pretty ghastly after too many pieces of candy. That’s why our favorite deliciously spooky Halloween treats include some feel-good elements, too. Scare-up fresh fruit, nuts and seeds and whole grains (I’m looking at you, popcorn!) for a frighteningly balanced holiday spread.
October 4, 2013 @ Whole Story
Weeknights often mean everyone tumbles into the house at 6:00 pm after work, practice, rehearsal and commuting. Or the family trickles in one at a time – heading home from one obligation and then heading out to another. Weeknight dinners are tricky. Handle all these shifting schedules with easy make-ahead meals and all-in-one family-friendly casseroles that anyone can pop in the oven. We also love recipes that welcome substitutions – making last-minute dinners a breeze. Bonus points for meals that make even better leftovers! Soups
September 21, 2013 @ Whole Story
Let’s avoid the label “picky eater” and instead keep food talk positive and encouraging. Here are our top ten tips for helping your kids try something new.
September 17, 2013 @ Whole Story
During high school, I ate a peanut butter and honey sandwich on wheat bread, carrot sticks and an apple for lunch every day. Every single day for four years. (Don’t make fun!) I knew I would eat it and it would provide me the energy I needed to finish the day and head into practice after school. I will tell you though, this daily meal wasn’t inspiring, and I didn’t have a line of people clamoring to trade.
September 11, 2013 @ Whole Story
Apples are the quintessential fall fruit. Perfectly perched on top of teachers’ desks and tucked into lunchboxes, apples are in their prime right now. Fall also brings with it a resurgent interest in baking. I’m finally feeling ready to return to the kitchen for a few cooking projects – whole baked apples, applesauce and even apple chips are on the list.
September 3, 2013 @ Whole Story
After school snacks are an essential part of a school year routine, and we find that snack time is so much easier and more fun when our school-goers have had a hand in preparing the treats. From selecting the perfect apple to choosing grains, nuts and dried fruit in the bulk aisle and using little hands to form snack cookies or flip on the blender – kids love to get in on the shopping and cooking action, too. Choose smart mini meals and nourishing treats that are packed with fruits, veggies, whole grains and healthy fats for a little boost until dinnertime.
September 3, 2013 @ Whole Story
Rosh Hashanah is a time to welcome a shift in the seasons while rejoicing in the New Year and reflecting on the year that has passed. Food is of utmost importance in Jewish tradition and is often used symbolically. Apples, honey and pomegranates symbolize a sweet and abundant New Year, while noodle kugel, brisket and stewed or roasted root vegetables with dried fruit (known as tzimmes) have become mainstays in many Jewish feasts. Make sure to dip a slice of apple in honey, but plan on these picks for the rest of your Rosh Hashanah celebration.
August 24, 2013 @ Whole Story
Hazy summer days are winding to a close but the intriguing season of heirloom tomatoes is just ramping up. Beloved for their intense flavors and natural beauty, heirloom tomatoes are classic varieties that have been preserved for generations. Slice up a pile of sweet pink Brandywines and mild and tangy Evergreens or experiment with spunky yellow Sun Golds and rich, winey Cherokee Purples. You really can’t go wrong. Savor the last moments of summer with the season’s most striking produce gems. Here are ten ways to beautify your plate.
August 22, 2013 @ Whole Story
The season of back-to-school lunchboxes, chilly afternoons and new pencils is fast approaching, but there’s still time for an end of summer blowout. Celebrate all that late summer has to offer with a Labor Day meal that features the season’s best. Set up a burger bar and have plenty of fresh produce on hand for a memorable wrap party. Here are our ten favorite dishes for your final summer hurrah:
August 19, 2013 @ Whole Story
Picking up a perfectly roasted and ready-to-eat chicken will make you feel like a true dinnertime hero. Rotisserie chicken is one of those instant meal savers that can be tailored to your family’s current cravings – tacos, soup, casseroles, salads and pot pies are all within reach.
August 6, 2013 @ Whole Story
We all know meat and seafood love a good soak in flavorful marinade, but plant-based foods do, too. Marinating requires a subtle balancing act that once achieved will catapult your basic vegetarian faves to new heights. Grab a few blocks of tofu, a slab of tempeh and all the produce you can manage and head to the kitchen for a little advanced preparation. The Marinatee



As a classically trained chef with a political science degree, Molly puts her food fascination to work as the Culinary Content Editor for Whole Foods Market, coordinating the creation and curation of editorial culinary content -- primarily recipes -- for the website, email newsletter campaigns, social media channels and more. Nothing excites Molly more than discovering a fun new food combination or tradition, and her position with Whole Foods ensures she'll never be alone in her search.