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Greens + Grains


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About the Author

Molly Watson writes and edits the Local Foods site for, which receives more than a million and half unique visitors each month, and is the regular features writer for Edible San Francisco. Her work has appeared in numerous other places, including Elle magazine, The New York Times, Culture magazine, and the San Francisco Chronicle. Before she joined the world of food writing, Molly earned a PhD in Modern European History at Stanford University. She found herself more attracted to the stories than the facts she found in the archives, and took as many notes about her neighborhood market as she did from the police files she was there to study, so she became a writer - mainly about food - instead of the historian she was trained to be.

After filing farmers market reports for the nascent Epicurious, writing pithy and quotable reviews for CitySearch, and working at the cheesiest regional lifestyle magazine ever for the seven months it existed, she headed to cooking school and got a job at Sunset magazine. While there she developed and wrote every single recipe with her three muses in mind: her sisters-in-law who are smart, accomplished women who want to make tasty, healthful food for their family and friends.

Molly lives in San Francisco, equidistant between two excellent farmers' markets that are always full of greens of one kind or another, with her husband and son. GREENS +GRAINS is her first book.


"(A) cookbook that can hold us to our healthy-eating resolution this year;...the book turns nutritional powerhouses into dishes that taste anything but dutiful (here's to you, Farro, Chard, and Ricotta Casserole)." - Sunset Magazine

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