About Molly Watson

Molly Watson

Molly Watson is a San Francisco-based food editor and writer. Her work has appeared in Elle, The Washington Post, The New York Times, Sunset, and Edible San Francisco, among other outlets. She also just started a monthly seasonal cooking column, The Glut, for the San Francisco Chronicle and has had the honor of having her essays included in Best Food Writing 2013 and Best Food Writing 2014. Greens + Grains is her first cookbook. @mollywatson

Three stacked white bowls and the top one filled with greens and grains soup, and finished with Parmesan.

Greens and Grains Soup

It’s as simple as X + Y = Z, with X = greens, Y = grains, and Z = a soothing, satiating bowl of soup. Finally, a practical application for algebra.