It’s not a cookbook, but the New York Times Cooking section is a huge source of recipes for both of us. In this episode, we break down some favorites for fall and Thanksgiving.

Recipes mentioned in this episode:

⁠Pumpkin maple muffins (Alison Roman)
Pumpkin crumb cake (Yossy Arefi)
No-bake pumpkin cheesecake (Yossy Arefi)
Pumpkin bundt cake with maple brown-butter glaze (Yossy Arefi)
Red wine pear cardamom cake (Melissa Clark)
Pumpkin-butterscotch with spiced whipped cream (Melissa Clark)
Mango pie (Samin Nosrat & Hrishikesh Hirway)
Cranberry curd tart (David Tanis)
Dry-brined turkey with sheet pan gravy (Alison Roman)
Roast spatchcock turkey (Mark Bittman)
Buttered stuffing with celery and leeks (Alison Roman)
Brussels sprouts with pickled shallots and labneh (Nik Sharma)
Vegan green bean casserole (Gena Hamshaw)
Green beans and greens with fried shallots (Alison Roman)
Vegan mushroom make-ahead gravy (Melissa Clark)
Roasted cauliflower (Amanda Hesser)
Spicy caramelized squash with lemon and hazelnuts (Alison Roman)
Cranberry sauce (Sam Sifton)
Buttermilk-brined turkey breast (Samin Nosrat)
Citrus and persimmon salad (David Tanis)
The perfect herby salad (Alison Roman, Nothing Fancy)
Brussels sprouts slaw (Nik Sharma, The Flavor Equation)

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Cook along with us! Next cookbook episode (releasing 11/29/2023): The Grand Central Baking Book, by Piper Davis & Ellen Jackson

27: Maangchi's Big Book of Korean Cooking

Cookbook ClubBy Sara Gray & Renee WilkinsonAug 10, 2022