If you’re on the hunt for a new favorite cookbook, today is your lucky day! Molly Yeh’s Home is Where the Eggs Are is finally out! A compilation of comforting recipes and Molly’s heart-warming storytelling, this book is like a giant cozy blanket.

Molly Yeh, the host of Food Network’s Girl Meets Farm, just released her second book Home is Where The Eggs Are. It’s a beautiful, colorful book filled with crave-able, no-fuss recipes, cozy photos, and delightful (not the “oh god, just let me skip to the recipe!!!!” type) storytelling. Each featured dish is pure comfort and each whimsical anecdote is a joy to read. Molly’s passion for food radiates through every single page. You’ll get the urge to get cookin’ the second you start flipping through.

We’re so proud to say that Molly features our products in her book, and pssst even admitted that New York Shuk is her favorite spice company for Middle Eastern and North African flavors… that’s kinda a big deal if we say so ourselves!

We want to celebrate the launch of Molly’s book in a special way and invite you into the world of her wonderful home cooking with a giveaway.

One lucky winner will have a chance to win

🍳Molly Yeh’s Home is Where the Eggs Are

🍳and New York Shuk’s Pantry Collection

enter the giveaway

We met Molly a few years ago and connected through our mutual love for food and the mission to introduce American home cooks to Jewish/Middle Eastern flavors. Molly has taken the world by storm with her imaginative approach in the kitchen. Yeh’s recipes combine her Jewish / Chinese roots and Midwestern upbringing in a way that feels accessible to anyone - from a hip Brooklyn foodie to a suburban mom of 4.

We recently interviewed Molly for our fun Q&A, where she revealed her veeery unique favorite hiding spot. (check it out here)

Preserved Lemon Yogurt Loaf Cake

To give you a glimpse of Home is Where The Eggs Are, Molly agreed to share a delicious sweet recipe from her book with our New York Shuk community, and we HIGHLY recommend you try it out yourself. This Lemon Loaf Cake is the perfect dessert, breakfast bake, or, honestly, any time of day pick-you-up treat.

Makes 1 loaf

1¼ cups (250 grams) plus 1 tablespoon (13 grams) sugar, divided

¾ cup (150 grams) extra virgin olive oil

2 large eggs

¾ cup (180 grams) plain whole milk

Greek yogurt

Zest of 1 lemon

¼ cup (64 grams) lemon juice (from 1 to 2 lemons)

1 teaspoon pure almond extract

2 tablespoons (20 grams) poppy seeds

2 tablespoons (32 grams) verrrry finely chopped well-rinsed

preserved lemon rinds or preserved lemon paste (Fresh out of preserved lemons? Omit them and increase the salt amount to ¾ teaspoon.)

½ cup (56 grams) almond flour

1½ cups (195 grams) all-purpose flour

¼ teaspoon kosher salt

¼ teaspoon baking soda

1 teaspoon baking powder

Heaping ½ cup (3 ounces/85 grams) fresh or frozen raspberries and/or blackberries, dusted with a little flour, optional, for topping

Preheat the oven to 350°F. Grease a 4 x 9-inch pullman loaf pan or 5 x 9-inch metal loaf pan and line with enough parchment paper to come all the way up on the long sides and allow 1-inch wings.

In a large bowl, whisk the 1¼ cups (250 grams) sugar and the olive oil to combine. Add the eggs, one at a time, whisking to fully combine after each. Whisk in the yogurt, lemon zest, lemon juice, almond extract, poppy seeds, preserved lemon, and almond flour. Sprinkle the all-purpose flour, salt, baking soda, and baking powder evenly over the top of the batter and give the dry

ingredients a rough little whisk before incorporating into the batter. Whisk until just combined. Pour into the loaf pan, scatter on the berries (if using), and sprinkle evenly with the remaining tablespoon (13 grams) of sugar. Bake until a toothpick inserted into the center comes out clean and the top is golden; begin checking for doneness at 1 hour (it will need a few more minutes if using berries).

Let cool in the pan for 15 minutes and then use the parchment wings to lift the loaf out of the pan and transfer it to a wire rack to cool completely.

This will keep covered at room temperature for 4 to 5 days.

If you’re on the hunt for a new favorite cookbook, today is your lucky day! Molly Yeh’s Home is Where the Eggs Are is finally out! A compilation of comforting recipes and Molly’s heart-warming storytelling, this book is like a giant cozy blanket.

We’re so proud to say that Molly features our products in her book, and *pssst* even admitted that New York Shuk is her favorite spice company for Middle Eastern and North African flavors… that’s kinda a big deal if we say so ourselves!

We want to celebrate the launch of Molly’s book in a special way and invite you into the world of her wonderful home cooking with a giveaway.

One lucky winner will have a chance to win

🍳Molly Yeh’s Home is Where the Eggs Are

🍳and New York Shuk’s Pantry Collection

We recently interviewed Molly for our fun Q&A, where she revealed her veeery unique favorite hiding spot. (check it out here)

Preserved Lemon Yogurt Loaf Cake

Makes 1 loaf

1¼ cups (250 grams) plus 1 tablespoon (13 grams) sugar, divided

¾ cup (150 grams) extra virgin olive oil

2 large eggs

¾ cup (180 grams) plain whole milk

Greek yogurt

Zest of 1 lemon

¼ cup (64 grams) lemon juice (from 1 to 2 lemons)

1 teaspoon pure almond extract

2 tablespoons (20 grams) poppy seeds

2 tablespoons (32 grams) verrrry finely chopped well-rinsed

preserved lemon rinds or preserved lemon paste (Fresh out of preserved lemons? Omit them and increase the salt amount to ¾ teaspoon.)

½ cup (56 grams) almond flour

1½ cups (195 grams) all-purpose flour

¼ teaspoon kosher salt

¼ teaspoon baking soda

1 teaspoon baking powder

Heaping ½ cup (3 ounces/85 grams) fresh or frozen raspberries and/or blackberries, dusted with a little flour, optional, for topping

Preheat the oven to 350°F. Grease a 4 x 9-inch pullman loaf pan or 5 x 9-inch metal loaf pan and line with enough parchment paper to come all the way up on the long sides and allow 1-inch wings.

Let cool in the pan for 15 minutes and then use the parchment wings to lift the loaf out of the pan and transfer it to a wire rack to cool completely.

This will keep covered at room temperature for 4 to 5 days.

We’re so proud to say that Molly features our products in her book, and pssst even admitted that New York Shuk is her favorite spice company for Middle Eastern and North African flavors… that’s kinda a big deal if we say so ourselves!