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Cookbook Club

Cookbook Club

By Sara Gray & Renee Wilkinson

Join us as we cook from a different cookbook every month and deep dive into cooking topics, like finding the perfect meatball recipe and our favorite kitchen tools. New episodes are released every other Wednesday.
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4: Kid-friendly meals

Cookbook ClubSep 22, 2021

00:00
29:46
71: Persiana Everyday

71: Persiana Everyday

This book grabbed Renee’s eye over the summer when she was traveling in the UK, so she brought it back and we dove in to this ingredient-focused, easy weeknight book from our neighbor across the pond.

Recipes mentioned in this episode:

  • Persian saffron chicken, fennel & barberry stew (Persiana)
  • Harissa & lemon roasted chicken thighs (page 80)
  • Bloody Mary spatchcocked chicken (page 58)
  • Butternut, cardamom & tahini soup (page 27)
  • Tahini cinnamon swirls (page 222)
  • Halloumi, bacon, date and apple salad (page 31)
  • Spicy nutty roasted cauliflower (page 160)
  • Zucchini, apple, peanut and feta salad (page 46)
  • Persian flatbread (Persiana)
  • Yogurt, marjoram & pul biber flatbreads (page 209)
  • Cheat’s dhal (page 144)
  • Zesty mackerel pate (page 24)
  • Pistachio feta dip (Persiana)

Cookbooks mentioned in this episode:

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Apr 16, 202433:07
70: Things on Buns

70: Things on Buns

There are very many things you can put on buns. Make your own buns, buy some at the grocery store, make a thing on a bun! We give you a whole list of ideas you can use for a meal on a bun!

Recipes mentioned in this episode:

Cookbooks mentioned in this episode:

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Apr 03, 202425:10
69: Modern Comfort Food

69: Modern Comfort Food

Season three of our podcast and we’re finally cooking from the Barefoot Contessa! We talk about our fabulous cookbook club dinner, and whether we like cooking Ina Garten’s classic, entertaining-friendly recipes.

Recipes mentioned in this episode:

  • Warm spinach & artichoke dip
  • Ultimate bloody marys
  • Green salad vinaigrette
  • Creamy tomato bisque
  • Split pea soup with crispy kielbasa
  • Charred carrots with orange and balsamic
  • Baked rigatoni with lamb ragu
  • Brussels sprouts pizza carbonara
  • Salted pistachio meringues
  • Chocolate dipped brown sugar shortbread
  • Bittersweet chocolate cake

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Mar 20, 202434:11
68: Birthday cakes

68: Birthday cakes

We make a lot of cakes! In this episode, we weigh the pros and cons of cake mixes vs. homemade cakes, kid cakes vs. adult cakes and talk about decorations and give you some of our best birthday cake strategies.

Recipes mentioned in this episode:

Cookbooks mentioned in this episode:

Resources mentioned in this episode:

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Mar 05, 202432:45
67: Mastering the Art of French Cooking

67: Mastering the Art of French Cooking

One of the most famous cookbooks of all time, Mastering the Art of French Cooking was a revelation at the time, bringing French cuisine to American cooks. This huge collection of recipes is a little intimidating — but in this episode, we break it down to share the things we’ve made and loved along the way.

Recipes mentioned in this episode:

  • Pissaladière niçoise (Vol 1, page 151)
  • Salade niçoise (Vol 1, page 542)
  • Eggs En Gelee (Vol 1, page 547)
  • Meringue-nut layer cake with butter-cream frosting and filling (Vol 2, page 497)
  • Cream puffs (Vol 1, page 177)
  • Baked cucumbers/parslied cucumbers (Vol 1, page 500)
  • Fondue de poulet a la creme (Vol 1, page 262)
  • Scrambled eggs (Vol 1, page 125)
  • Chocolate souffle (Vol 1, page 619)
  • Oeufs en Cocotte (Vol 1, page 123)

Resources mentioned in this episode:

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Feb 21, 202434:36
66: What We're Cooking Now

66: What We're Cooking Now

We are coming off the holidays, entering a new year, battling winter weather and sitting down to share how cooking is going in our homes these days. Freezer clean-outs, fresh new year recipes and more!

Recipes mentioned in this episode:

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Feb 06, 202424:08
65: Ever Green Vietnamese

65: Ever Green Vietnamese

We loved Andrea Nguyen’s first book, “Vietnamese Food Any Day.” How does her new release stack up for us? Renee and Sara talk about building block recipes, too-long-descriptions, eating cake until our stomachs hurt and more.

Recipes mentioned in this episode:

Resources mentioned in this episode:

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Jan 24, 202433:56
64: Weeknight dinners

64: Weeknight dinners

The holidays are over and weeknight cooking is back. If you’re like us, maybe you’re feeling a little overwhelmed and worn out on it — in that case, tune in for some easy weeknight dinner inspiration to get your dinner mojo back.

Recipes mentioned in this episode:

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Jan 09, 202425:27
63: Smitten Kitchen Keepers

63: Smitten Kitchen Keepers

This week we’re coming back for more Deb Perelman with her newest book, Smitten Kitchen Keepers. Are they keepers? How do we like these compared to her other books? Tune in to find out.

Recipes mentioned in this episode:

  • Devil’s food cake with salted milk chocolate frosting (page 267)
  • Luxe s’mores bars (page 235)
  • Carrot cake with brown butter and no clutter (page 263)
  • The blondie chipwich (page 237)
  • Tomatoes with cottage cheese and bagel seeds (page 32)
  • Blueberry pancake cobbler (page 41)
  • Endive salad with apple matchsticks (page 53)
  • Double shallot egg salad (page 59)
  • Carrot tarte tatin (page 119)
  • Winter squash soup with red onion crisp (page 77)
  • Cozy chicken and dumplings soup (page 85)
  • Braised winter squash wedges (page 111)
  • Deepest dish broccoli cheddar quiche (page 145)
  • Honey thyme baked feta (page 284)
  • Spicy crushed olives with pistachios (page 287)
  • Toasted sesame almonds (page 288)

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Dec 27, 202333:26
62: Babka

62: Babka

Have you ever made a babka? We tried a number of recipes for this enriched-dough bread with a ribbon of flavor, and we came up with very mixed results. Listen in on to see what we baked and our favorite babka recipe!

Recipes mentioned in this episode:

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Dec 13, 202330:52
61: The Grand Central Baking Book

61: The Grand Central Baking Book

Inspired by a classic Pacific Northwest bakery, this book tells us how to make those beloved treats at home. This week we talk about the bakery and the cookbook, and which recipes we enjoy (or maybe not so much!)

Recipes mentioned in this episode:

  • Grand Central Bakery jammers (page 22)
  • Pecan sticky buns (page 46)
  • Rough puff pastry (page 176)
  • Tarte tatin (page 194)
  • Dutch babies (page 39)
  • Artisan pizza (page 111)
  • Ben’s pan pizza (page 113)
  • Blueberry muffins (page 27)
  • Old-fashioned spice cake (page 168)
  • Oatmeal chocolate chip cookies (page 56)
  • Classic buttery shortbread and royal icing (page 78)
  • Sesame cookies (page 75)
  • Pumpkin bread (page 33)
  • Cranberry orange pecan bread (page 34)
  • Megan’s apricot almond granola (page 51)
  • Savory hand pies (page 106)

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Nov 28, 202331:06
60: New York Times Cooking Roundup

60: New York Times Cooking Roundup

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:

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Nov 14, 202326:26
59: New Native Kitchen

59: New Native Kitchen

We dig in to Freddy Bitsoie’s ode to Indigenous cuisine and ingredients on this episode, with a recap of a delicious meal we shared together with our in-person Cookbook Club.

Recipes mentioned in this episode:

  • Hominy with bacon bits (page 76)
  • Alaskan King Salmon with crushed pecans (page 226)
  • Spice-rubbed pork tenderloin (page 214)
  • Chocolate bison chili (page 160)
  • Three sisters salad with shallot vinaigrette (page 90)
  • Red potato soup (page 50)
  • Pumpkin bread pudding (page 262)
  • Chocolate and piñon nutcake (page 254)

Cookbooks mentioned in this episode:

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Nov 04, 202322:41
58: Kitchen organization

58: Kitchen organization

Oct 17, 202331:49
57: Dinner in One

57: Dinner in One

We return to Melissa Clark in this episode, to dig in to her one-pan, one-pot, one-skillet, one-sheet-pan wonder. Joined by our friend Kirsten Collins, we go through the recipes we are loving from this collection of weeknight dinners.

Recipes mentioned in this episode:
  • Tender chicken in a pot with pearl couscous, lemon and mint (page 135)
  • Crispy, spicy lamb with greens and avocado (page 72)
  • Creamy peanut chicken with charred snowpeas (page 63)
  • Miso-glazed salmon with roasted sugar snap peas (page 40)
  • Spiced pork chops with buttery peas, radishes and mint (page 64)

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Oct 03, 202331:48
56: Pancakes & Waffles

56: Pancakes & Waffles

Let’s talk about pancakes and waffles! They’re a classic breakfast food, but spoiler alert, we eat them for dinner very frequently. We’ll share our favorite recipes and give you some tips for making these delicious treats.

Recipes mentioned in this episode:

Resources mentioned in this episode:

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Sep 20, 202333:49
55: Everyone's Table

55: Everyone's Table

An elevated but health-focused book with a Paleo bent, this cookbook is different from a lot of other books we’ve cooked from, as well as being extremely personal. In this episode, we talk about entertaining people with dietary restrictions, which recipes we like from this book and the game-changers it gave us.

Recipes mentioned in this episode:

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Sep 06, 202332:37
54: Season Two Wrap-up

54: Season Two Wrap-up

It’s been two years of Cookbook Club! On today’s episode, we tie up loose ends from the season, talk about what’s coming next and take some listener questions.

Recipes, authors and cookbooks mentioned in this episode:

Resources mentioned in this episode:

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Aug 22, 202324:50
53: Indian-ish

53: Indian-ish

This cookbook feels like an embodiment of Priya Krishna’s sunny disposition, and serves as a love letter to her mom’s “Indian-ish” cooking which she ate growing up. We talk about what we made from this book, including a dump cake and some other very interesting recipes!

Recipes mentioned in this episode:

  • Black pepper and chile baked goat cheese (page 57)
  • Dad’s yogurt (page 43)
  • Spicy olive tapanede (page 51)
  • Lima bean & basil dip (page 52)
  • Matar paneer (page 70)
  • Priya’s dal (page 152)
  • Raita (page 49)
  • Kachumber (page 107)
  • Garlic ginger chicken with cilantro and mint (page 187)
  • Spinach and feta cooked like saag paneer (page 83)
  • Tomato rice with crispy cheddar (page 170)
  • Quinoa kheer (page 199)
  • Anvita’s dump cake (page 207)
  • Cardamom chai (page 210)

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Aug 08, 202323:60
52: Grilling

52: Grilling

Grilling is a laid-back kind of summer cooking where you can sip a cold beverage and cook outside. This week we talk about our favorite things to grill and why we love grilling. Get outside with us!

Recipes mentioned in this episode:

Cookbooks mentioned in this episode:

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Jul 25, 202326:57
51: Colombiana

51: Colombiana

This vibrant, beautiful cookbook celebrates Colombia and its flavors, women, music and more. We talk about how beautiful the food is, and whether the flavors kept up with that beauty.

Recipes mentioned in this episode:

  • Refajo a la Brooklyn (page 124)
  • Coquito mio (page 152)
  • Alegrías de coco y anis (page 201)
  • Lentejas ahumadas con chorizo (page 95)
  • Ceviche de palmito y pomelo (page 238)
  • Ensalada de aguacate y cilantro (page 94)
  • Plátanos en tentación (page 78)
  • Arepas con queso (page 33)
  • Arepas de maiz trillado (page 30)
  • Pastel “gloria” (page 210)
  • Almojabanas con agua de azahares (page 51)
  • Perro caliente con todo (page 230)
  • Paletas de avena y canela (page 285)
  • Helado de suero (page 82)
  • Merengón de fresa y crema de diente de león (page 128)

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Jul 12, 202326:16
50: No-cook dinners

50: No-cook dinners

Sometimes in the summer, it’s just too hot to bother with applying any heat. This week we share our best ideas for preparing no-cook dinners to keep everyone cool, fed and happy.

Recipes mentioned in this episode:

Cookbooks mentioned in this episode:

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Jun 27, 202334:23
49: Dinner in French

49: Dinner in French

French recipes brought to life by our old friend Melissa Clark. Renee thinks this book feels more intentionally complex than others Melissa Clark has written and we remember a lovely meal shared from its pages. Pretty sure it's our only episode with a truly surprised gasp in it.

Recipes mentioned in this episode:

  • Classic salade niçoise (page 82)
  • Sweet potato aligot with fried sage (page 44)
  • Classic fromage fort with chives (page 50)
  • Campari olive oil cake (page 262)
  • Sweet potato and bacon quiche with parsley (page 119)
  • Scalloped potato gratin (page 245)
  • Roasted beet, caraway and creme fraîche salad with arugula (page 69)
  • Chicken liver mousse with bourbon (page 191)
  • Savory gruyere bread with ham (page 55)
  • Poule au pot pie (page 185)
  • Classic tarte flambée (page 126)
  • Lentil stew with garlic sausage and goat cheese (page 208)
  • Delicate pea and lettuce soup with ricotta and tarragon (page 92)
  • French-rye chocolate cake with spiced crême anglaishe (page 265)
  • Rustic buckwheat apple ginger cake (page 259)

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Jun 14, 202324:55
48: Camping food

48: Camping food

Camping and cooking go together — but it all gets a little more complicated when we add kids to the equation. Sara and Renee share their camping strategies and menus to get everyone fed while you’re in the woods this summer.

Recipes mentioned in this episode:

Resources mentioned in this episode:

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May 31, 202333:41
47: Korean American

47: Korean American

To Eric Kim, these recipes taste like home. We both had tender feelings toward his vulnerability throughout this cookbook, as he writes a very personal love letter to his family. But the real question is: did the recipes work for us?

Recipes mentioned in this episode:

  • Scorched skillet rice with raw spring veggies (page 145)
  • Crispy lemon pepper bulgogi with quick-pickled shallots (page 241)
  • Sheet pan bibimbap with roasted fall vegetables (page 151)
  • Yangnyeom roast chicken (page 211)
  • Crispy yangnyeom chickpeas with caramelized honey (page 198)
  • Kimchi-braised short ribs with pasta (page 93)
  • Jean’s perfect jar of kimchi (page 67)
  • Roasted bo ssam (page 227)
  • Sheet-pan LA Kalbi with Sprite (page 233)
  • Sesame-soy deviled eggs (page 215)
  • Gem lettuce salad (page 190)
  • Cheesy scallion stuffing (page 212)
  • Chewy black sesame rice cake (page 268)
  • Milk bread with maple syrup (page 251)
  • No-churn ice cream with dalgona butterscotch sauce (page 261)
  • Korean pear galette (page 259)
  • Charred cauliflower with magic gochugaru dust (page 200)

Resources mentioned in this episode:

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May 17, 202331:33
46: What we're cooking now

46: What we're cooking now

We are always looking for new inspiration in the kitchen, and always facing the challenges of everyday life with kids, families and work demands. In this episode, we talk about what we’ve been cooking in our kitchens in the hopes that it’ll inspire you.

Recipes mentioned in this episode:

Resources mentioned in this episode:

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May 02, 202336:07
45: Cannelle et Vanille

45: Cannelle et Vanille

Cannelle et Vanille is a comforting and lovely cookbook full of gluten-free recipes that are “for everyone.” Do we agree? Listen to find out.

Recipes mentioned in this episode:

  • Nordic Rye-style seed bread (page 101)
  • Cinnamon buns (page 78)
  • Black olive, caraway and honey yeast bread (page 110)
  • Raspberry pancakes with maple yogurt (page 95)
  • Buckwheat crepes with chocolate-hazelnut butter (page 92)
  • Ginger-turmeric milk (page 66)
  • Crispy chickpeas with rice, sweet potatoes, avocados and greens (page 188)
  • Braised chicken with apples and cider (page 205)
  • My mom’s fish soup (page 238)
  • Crunchy romaine salad with soft eggs and feta (page 168)
  • Salted hazelnut butter truffles (page 321)
  • Espresso and no-churn honey ice cream (page 312)
  • Buttermilk-poached salmon salad with herb, leek and caper dressing (page 152)
  • Braised beef ragu with tagliatelle (page 232)
  • Amama Miren’s flan (page 297)

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Apr 18, 202331:42
44: Reducing food waste

44: Reducing food waste

Everything is SO expensive right now. We got together to chat about how to reduce our grocery bills by using it all up in creative ways. Join us!

Recipes mentioned in this episode:

Cookbooks mentioned in this episode:

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Apr 04, 202329:28
43: Provisions

43: Provisions

This ingredient-focused Caribbean book caught our attention and stretched our cooking repertoire a bit. We talk about our favorite recipes from the book, shopping at specialty markets and stepping outside our comfort zone, with delicious results.

Recipes mentioned in this episode:

  • Red pea puree with avocado (page 122)
  • Provisions bowl (page 18)
  • Mamacita's arepas with black beans and queso blanco (page 162)
  • Curried chickpeas with mango chutney (page 119)
  • Island goddess kale cobb salad (page 97)
  • Sesame-roasted garlic and eggplant caviar (page 45)
  • Roasted hearts of palm and artichoke dip (page 77)
  • Raspberry and coconut cream scones (page 179)
  • Ebony and Ivory: Double chocolate pistachio brownies and Coconut-macadamia blondies (page 205)
  • Ackee tacos with island guacamole (page 57)
  • Bellefield Jamaican ginger beer (page 213)

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Mar 21, 202331:22
42: Chocolate Chip Cookies

42: Chocolate Chip Cookies

The chocolate chip cookie is an American classic, one we threw some  shade on back in season one. But let’s talk about them, give some great  recipes a time to shine, and dream about gooey, warm, buttery treats  studded with chocolate chips.

Recipes mentioned in this episode:

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Mar 07, 202324:57
41: Amá: A Modern Tex-Mex Kitchen

41: Amá: A Modern Tex-Mex Kitchen

A bold and beautiful book full of bright photographs, this one  certainly caught our attention — but how is it to cook from? We take on  this chef-written cookbook and share our victories and our fails from  it.

Resources mentioned in this episode:

Recipes mentioned in this episode:

  • Albondigas with tomatillo salsa (page 86)
  • Borracho beans (page 145)
  • Cowboy Beans (Hello, My name is Tasty)
  • Huevos rancheros (page 52)
  • Refried borracho beans (page 147)
  • Borracho bean dip (page 208)
  • Queso (page 185)
  • Turkey chili (page 176)
  • Cornmeal pancakes with maple-molasses syrup (page 75)
  • Mom’s rice (page 148)
  • Mom’s green enchiladas (page 93)
  • Chicken and chile tortilla soup (page 83)
  • The Nacho (page 220)
  • Tex-Leches chocolate coconut cake (page 259)
  • Cinnamon fennel conchas (page 248)
  • Sopapillas (page 246)

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Feb 21, 202340:03
40: Salad

40: Salad

Let’s talk about salad! Generally raw, generally cold, but can be  defined in a million ways. Join us as we explore some ways to make salad  more delicious and share some favorite recipes and strategies.

Salad strategies mentioned in this episode:

  • Make a salad bar in your fridge
  • Make a house dressing
  • Make salads ahead
  • Use fresh herbs
  • Add a protein

Recipes mentioned in this episode:

  • Craveable creamy brussels sprouts slaw with apples and toasted almonds (Naturally Nourished)
  • Brussels sprouts caesar salad (NYT)
  • Tex-Mex caesar salad (Amá)
  • Chopped salad with apples, walnuts and bitter lettuces (NYT)
  • Lentil and tomato salad with mustard vinaigrette (It's All Good)
  • Sesame cucumber and avocado salad (NYT)
  • Carrot salad with tahini, crisped chickpeas and salted pistachios (Smitten Kitchen Every Day)
  • Sweet and tangy carrot and tuna salad (Japanese Cookbook for Beginners)
  • Shaking tofu & Shaking beef (Vietnamese Food Any Day)
  • Romaine and celery salad with buttermilk ranch (Now & Again)
  • Vietnamese salad bowl (Vietnamese Food Any Day)
  • Taco salad
  • Cilantro raisin vinaigrette (Grains for Every Season)
  • Blue cheese dressing (Salt Fat Acid Heat)
  • Miso-ginger dressing (NYT)
  • Crunchy greens with carrot ginger dressing (NYT)
  • Perfect herby salad (Nothing Fancy)

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Feb 08, 202329:60
39: Japanese Cookbook for Beginners

39: Japanese Cookbook for Beginners

A small, humble cookbook that took us by surprise. This Japanese  cookbook from Azusa Oda is full of heavy-hitting simple recipes with  clean flavors. Hear us talk about a whole pile of recipes we’ve made —  and let us know if you’ve cooked from it too.

Resources mentioned in this episode:

Recipes mentioned in this episode:

  • Basic dashi, page 18
  • Vegan dashi, page 19
  • Miso soup, page 20
  • Coconut, almond & matcha granola, page 32
  • Easy cucumber pickles, page 35
  • Miso-marinated salmon, page 94
  • Salted salmon, page 92
  • Alison Roman buttered salmon dish
  • Green salad with sesame-miso dressing, page 38
  • Stir-fried broccoli with crispy garlic, page 52
  • Furikake popcorn, page 33
  • Potluck ready crunchy cabbage salad, page 40
  • Sweet and tangy carrot and tuna salad, page 42
  • Buttery sweet potatoes, page 54
  • Super simple ramen, page 86
  • Slow cooker shoyu chicken, page 115
  • Sweet and savory chicken and egg bowl, page 108
  • Hamburger steak, page 112
  • Citrus soy sauce, page 26

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Jan 25, 202329:03
38: Instant Pot Round-Up

38: Instant Pot Round-Up

It’s a new year, and for us, we’re feeling a draw toward simplicity  and ease in our cooking. This week we’re talking about all our favorite  easy, delicious things to cook in the Instant Pot.

Resources mentioned in this episode:

Recipes mentioned in this episode:

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Jan 11, 202334:31
37: Super Natural Every Day

37: Super Natural Every Day

We’re a split vote on this natural, whole foods cookbook from  award-winning author Heidi Swanson — it has shown us some new things,  but does it offer enough to stay on our cookbook shelves?

Resources mentioned in this episode:

Recipes mentioned in this episode:

  • Granola (page 26)
  • Baked oatmeal (page 44)
  • Millet muffins (page 41)
  • Chickpea stew (page 134)
  • Open-faced egg sandwich (page 60)
  • Rye soda bread (page 96)
  • Summer squash soup (page 60)
  • Spiced chickpea stew with coconut and turmeric (NYT)
  • Green lentil soup (page 149)
  • Wild rice casserole (page 155)
  • Miso-curry delicata squash (page 158)
  • White beans and cabbage (page 86)
  • Macaroon tart (page 192)
  • Oatcakes (page 204)

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Jan 04, 202330:54
36: Holiday cookies

36: Holiday cookies

Oh boy, how can two ladies have so many opinions about holiday  cookies? You’re about to find out. Join us as we dig into our history  eating and baking these cookies, and a roundup of some of our favorite  recipes.

Resources mentioned in this episode:

Recipes mentioned in this episode:

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Dec 14, 202228:39
35: Nothing Fancy

35: Nothing Fancy

Big bold flavors and a big bold personality — Alison Roman brings it  all in this book about “having people over” and not “entertaining,”  thank you very much. Renee thinks Roman shows her immature side and we  look past the very 1970s photography style to get to the meat of this  popular cookbook.

Resources mentioned in this episode:

Recipes mentioned in this episode:

  • Creamy goat cheese with lemony za’atar (page 53)
  • Seeded breadsticks with parmesan (page 66)
  • Labne with sizzled scallions and chile (almost ranch) (page 22)
  • A better garlic bread/Caramelized garlic on toast with anchovies (page 73)
  • Frizzled chickpeas and onions with feta and oregano (page 168)
  • Roasted squash with yogurt and spiced, buttered pistachios (page 148)
  • The perfect herby salad (page 86)
  • Celery salad with cilantro and sesame (page 100)
  • Summer squash with basil, parmesan and toasted buckwheat (page 108)
  • Smashed cucumbers with sizzled turmeric and garlic (page 107)
  • Spicy caramelized leeks with fresh lemon (page 140)
  • Buttered turmeric rice with crushed almonds and herbs (page 173)
  • A very good lasagna (page 256)
  • One-pot chicken with dates and caramelized lemon (page 194)
  • Buttered salmon with red onion and dill (page 247)
  • Salmon with soy and citrusy charred scallions (page 238)
  • Lemony turmeric tea cake (page 309)
  • Crushed blackberry and cornmeal cake (page 272)
  • The only pie crust (page 311)
  • Casual apple tart with caramelized buttermilk (page 284)
  • Sweet and salty cream cheese tart (page 292)

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Nov 30, 202237:16
34: Holiday breakfasts

34: Holiday breakfasts

Yes, the big cooking holidays are coming — but before you feed a  crowd and get to your oven schedule, what are you eating for breakfast?  Sara and Renee detail their strategies for how to keep themselves and  house guests fed before the big meal.

Resources mentioned in this episode:

Recipes mentioned in this episode:

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Nov 16, 202225:36
33: The Flavor Equation

33: The Flavor Equation

Sort of like the love child of J. Kenji Lopez-Alt, Christopher Kimball and Samin Nosrat, The Flavor Equation is a cookbook unlike many others. Join us as we share some of the things we learned and the delicious things we cooked from this nerdy food-science book that dives deep on flavor.

Resources mentioned in this episode:

Recipes mentioned in this episode:

  • Stir-fried cabbage (page 219)
  • Shaved brussels sprouts salad (page 112)
  • Green beans with preserved lemons + crème fraîche (page 76)
  • Baked sweet potatoes with maple crème fraîche (page 177)
  • Herb + paneer pulao (page 80)
  • Paneer (Indian Instant Pot Cookbook)
  • Blueberry + Omani lime ice cream (page 98)
  • Roasted cauliflower in turmeric kefir (page 83)
  • Sweet potato honey beer pie (page 129)
  • Paneer + beet salad with mango-lime dressing (page 147)
  • Potato pancakes (page 249)
  • Garlic + ginger dal with greens (page 256)
  • Dal makhani (page 292)
  • Parathas + masala parathas (page 297)

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Nov 02, 202228:01
32: Using the Freezer

32: Using the Freezer

We love our freezers — they keep us stocked and ready to cook at any time. In this episode, we share our best tips for freezing raw ingredients and whole meals in the freezer for maximum impact.

Our top freezer tips:

Resources mentioned in this episode:

Things we love to freeze:

  • Meat
  • Fish
  • Homemade chicken stock
  • Lasagna (make a half-pan)
  • Cowboy baked beans (Hello, My Name is Tasty)
  • Butter chicken (Indian Instant Pot)
  • Carnitas
  • Meatballs
  • Cookies
  • Cookie dough
  • Individually-sliced cake
  • Muffins
  • Cupcakes
  • Pie crust
  • Nuts
  • Onions
  • Bell peppers
  • Garden surplus
  • Ginger
  • Turmeric
  • Ginger garlic cubes (Indian Instant Pot)
  • Miso
  • Fruit
  • Vanilla beans
  • Herbs
  • Pesto
  • Compound butter
  • Marinated chicken or meat

Join our Cookbook Club!

Oct 19, 202231:29
31: Now & Again

31: Now & Again

Julia Turshen’s menu-based cookbook has tons going on — seasonal  ideas, ideas for repurposing leftovers and even holiday menus. We dig in  to our own happy memories around this book, and some of our favorite  recipes.

Resources mentioned in this episode:

Recipes mentioned in this episode:

  • Scrambled eggs with coconut-cilantro chutney (page 19)
  • Whole wheat & cumin flatbreads (page 21)
  • Mango with cardamom syrup and pistachios (page 23)
  • Cantaloupe with salt and lime (page 88)
  • Spiced banana brown bread (page 85)
  • Sheet pan frittata with roasted mushrooms & ricotta (page 82)
  • Shredded cabbage salad with feta & herbs (page 87)
  • Chicken & roasted tomato enchiladas (page 42)
  • Garlicky shrimp with tequila & lime (page 42)
  • Kale salad with pepita dressing (page 44)
  • Toasted coconut cake (page 47)
  • Chicken & black-eyed-pea chili (page 92)
  • Skillet cornbread with cheddar and scallions (page 93)
  • Romaine & celery salad with buttermilk ranch dressing (page 96)
  • Maple syrup old-fashioneds (page 102)
  • Iceberg wedge salad with pickled shallots (page 105)
  • Stuffed mushrooms with walnuts, garlic & parsley (page 103)
  • Tortilla soup with the works (page 184)
  • Simplest & best nachos (page 180)
  • Easiest almond horchata (page 181)
  • Super crunchy lime-y salad (page 227)
  • Kale & mushroom taco filling (page 228)
  • Chorizon & potato taco filling (page 229)
  • Warm corn tortialls & lettuce leaves (page 230)
  • Lime & hot sauce crema (page 232)
  • Charred tomatillo & scallion salsa (page 233)
  • Confetti meatloaf (page 194)
  • Creamy garlic mashed cauliflower (page 195)
  • Butter lettuce with shallot vinaigrette (page 196)
  • Raspberries with cocoa whipped cream (page 197)
  • Celebration chicken with sweet potatoes and dates (page 54)
  • Beet salad with poppy seed & chive dressing (page 56)
  • Applesauce cake with cream cheese & honey frosting (page 58)
  • Frozen watermelon aguas frescas (page 238)
  • Lamb burgers with grilled red onions (page 242)
  • Grilled okra & corn with lemon & red chile (page 244)
  • Grandma’s cucumber salad (page 245)
  • Whole wheat berry shortcakes (page 246)
  • Healthy, happy wife cake (page 158)
  • Pistachio mandelbrot cookies (page 148)

Join our Cookbook Club!

Oct 05, 202233:13
30: Pumpkin recipes

30: Pumpkin recipes

It might be basic, but we don’t care. Bring on the pumpkin spice! In  this episode, we wax poetic about pumpkin (it’s thrifty! it’s versatile!  it pairs great with nutmeg and cinnamon!) and we round up some of our  favorite fall treats featuring this winter squash in all its glory.

Resources mentioned in this episode:

Recipes mentioned in this episode:

  • Smitten Kitchen pumpkin bread
  • Pumpkin bread (Grand Central Baking Book)
  • Baked pumpkin donut (NYT)
  • Pumpkin bread with browned butter and bourbon (NYT)
  • Pumpkin five-spice ice cream (Jeni’s ice cream)
  • Pumpkin maple muffins (NYT)
  • Pumpkin cream cheese muffins (NYT)
  • Pumpkin chocolate chip cookies (NYT)
  • Pumpkin cookies, bread & donuts (Cook for Love)
  • Honey pumpkin pie (Simply Julia)
  • All-butter crust (Alice Waters)
  • All-butter crust (America's Test Kitchen)
  • Pumpkin pie (America's Test Kitchen)
  • The ultimate pumpkin pie (NYT)
  • Fluffy pumpkin pancakes (NYT)
  • Coconut curry chickpeas with pumpkin and lime (NYT)
  • Pumpkin stuffed with everything good (Epicurious)

Cookbooks mentioned in this episode:

Join our Cookbook Club!

Sep 21, 202233:41
29: Smitten Kitchen Every Day

29: Smitten Kitchen Every Day

A big collection of simple recipes from one of our faves, Deb  Perelman. Does it live up to the impossible standards of weeknight cooking? Is it as “unfussy” as promised? Join us, along with our pal Kirsten Collins, to discuss what we love and don’t love about this cookbook.

Resources mentioned in this episode:

Recipes mentioned in this episode:

  • Quick sausage, kale and crouton saute (page 172)
  • Magical two-ingredient oat brittle (page 31)
  • Perfect blueberry muffins (page 37)
  • Grilled yogurt flatbreads (page 102)
  • Romesco, chickpea and smashed egg bowl (page 137)
  • Broccoli, cheddar and wild rice fritters (page 126)
  • Spinach, mushroom and goat cheese slab frittata (page 13)
  • Smoky sheet pan chicken with cauliflower (page 174)
  • Crispy tofu and broccoli with sesame-peanut pesto (page 121)
  • Cacio e pepe potatoes anna (page 145)
  • Grilled squid with chickpeas, chiles and lemon (page 179)
  • Party cake builder (page 257)
  • Double coconut meltaways (page 209)
  • Olive oil shortbread with rosemary and chocolate chunks (page 210)
  • Wintry apple bake with double ginger crumble (page 221)
  • Granola biscotti (page 5)
  • Carrot salad with tahini, crisped chickpeas and salted pistachios (page 68)
  • Meatballs marsala with egg noodles and chives (page 183)

Join our Cookbook Club!

Sep 07, 202230:44
28: Season One Wrap-up

28: Season One Wrap-up

We did it! A whole year of podcasts. It's been so fun for us, so thanks for joining in and listening along with us. In this episode, we tie up some loose ends and answer some fun listener questions from all of you. (For show notes with complete links, visit our website.)

Recipes mentioned in this episode:

Cookbooks mentioned in this episode:

  • 100 Cookies, by Sarah Kieffer
  • Salt Fat Acid Heat, by Samin Nosrat
  • Zahav, by Michael Solomonov
  • Now & Again, by Julia Turshen
  • Snacking Cakes, by Yossy Arefi
  • America's Test Kitchen Family Cookbook
  • Six Seasons, by Joshua McFadden
  • Simply Julia, by Julia Turshen
  • Forest Feast for Kids, by Erin Gleeson

Our favorite food podcasts:

Join our Cookbook Club!

Aug 24, 202234:39
27: Maangchi's Big Book of Korean Cooking

27: Maangchi's Big Book of Korean Cooking

This vibrant book is full of Korean recipes, cheerful photos and Maangchi’s signature attitude. Join us as we talk about the amazing meal we ate together from this book, some favorite dishes and why everyone should cook Korean food at home.

Resources mentioned in this episode:

Recipes mentioned in this episode:

  • Stir-fried dried anchovies (page 241)
  • Watermelon soju cocktail (page 302)
  • Traditional Napa cabbage kimchi (page 112)
  • Sweet, crunchy fried chicken (page 150)
  • Pan-fried marinated eggplant (page 202)
  • Pan-fried shiitake mushrooms (page 344)
  • Glazed meatballs (page 166)
  • Tuna pancakes (page 228)
  • Sauteed cucumber (page 200)
  • Kimchi fried rice (Small Victories)
  • Rolled omelet (page 232)
  • Bullet train dosirak (page 290)
  • Omelet rice dosirak (page 272)
  • Sweet and crunchy tofu (page 354)
  • Mung bean jelly with soy-scallion seasoning sauce (page 222)
  • Chive pancake (page 225)
  • Zucchini pancake (page 226)
  • Bulgogi with noodles (page 157)
  • Cheddar and kimchi omelet (Dining In)
  • Octopus porridge (page 60)
  • Yellow egg paper strips (page 136)

Join our Cookbook Club!

Aug 10, 202232:31
26: Ice cream & frozen desserts

26: Ice cream & frozen desserts

Gelato, ice cream, sorbet, granitas and boozy popsicles. It's hot outside and we're dreaming of making ice cream and all kinds of frozen treats at home with our buddy Rebecca Ringquist.

Resources mentioned in this episode:

Recipes mentioned in this episode:

Cookbooks mentioned in this episode:

  • Jeni's splendid ice creams at home
  • The Ultimate Ice Cream Book

About our Guest:

Rebecca Ringquist is an artist and the designer and founder of Dropcloth Samplers. She’s an avid home cook based in Portland, Oregon. Find her on Instagram @dropcloth.

Join our Cookbook Club!


Jul 27, 202242:52
25: Zahav

25: Zahav

This vibrant, colorful cookbook is a lot of things — a chef-written cookbook, a very personal collection of recipes and a celebration of Israeli food. Sara and Renee break down some great recipes and share their wins and misses from this book.

Resources mentioned in this episode:

Recipes mentioned in this episode:

  • Hummus tehina (page 39)
  • Tehina shortbread cookies (page 66)
  • Olive oil shortbread with rosemary and chocolate chunks (Smitten Kitchen Every Day)
  • Halva (page 68)
  • Israeli salad (page 84)
  • Israeli salad martini (page 89)
  • Traditional tabbouleh (page 95)
  • Moussaka (page 222)
  • Laffa and pita in the home oven (page 212)
  • Mushroom borekas (page 203)
  • Potato & kale borekas (page 204)
  • Watermelon and feta salad (page 126)
  • Simple sumac onions (page 97)
  • Whole roast chicken with laffa and tehina (page 306)
  • Pargiyot three ways (page 244)
  • Shakshouka (page 299)
  • Other shakshuka recipes (Dinner in an Instant, One Pan and Done)
  • Chocolate-almond situation (page 343)

Join our Cookbook Club!

Jul 13, 202238:03
24: Summer berry cakes

24: Summer berry cakes

When berries are in season, there’s no higher calling for them than  baking them into a cake. The cookbook club has tried a lot of these, and  we’re smitten. Come along for the roundup, and prepare for your mouth  to water.

Recipes mentioned in this episode:

Join our Cookbook Club!

Jun 29, 202229:11
23: Family

23: Family

We sit down with Kirsten Collins to chat about this gorgeous anthology of vegetarian recipes, from Australian-Chinese author Hetty McKinnon. From "soupy salads" to desserts, we dig into the recipes, how they worked for us, and whether this is a cookbook we want to own.

Resources mentioned in this episode:

Recipes mentioned in this episode:

  • Salt-oil rice with coconut stewed spinach and tofu
  • My Great Aunt's chana masala
  • Deconstructed falafel salad
  • Tofu larb
  • Chickpea, kale and feta stew with za'atar baked eggs
  • Golden egg curry
  • Za'atar, zucchini and mascarpone slab galette
  • Miso, brown butter and crispy sage pasta
  • Gnocchi with asparagus, edamame and parmesan
  • Waldorf-esque salad
  • Turmeric chickpea soup with charred Brussels sprouts
  • Carrot soup
  • Tomato cobbler
  • Polenta with baked tomato mushrooms
  • Brussels sprouts gratin
  • Orange and rosemary olive oil cake
  • Lime pie with Anzac biscuit crust
  • Any fruit crumble

About our Guest:

Kirsten Collins is the co-founder of our real-life Cookbook Club.

Join our Cookbook Club!

Jun 16, 202234:21
22: Cooking on Vacation

22: Cooking on Vacation

What do you cook when it’s time to relax? Renee and Sara dig in to  their favorite recipes, hacks and tips for keeping all those mouths fed  without needing a vacation from your vacation.

Resources mentioned in this episode:

Recipes mentioned in this episode:

Cookbooks mentioned in this episode:

Join our Cookbook Club!

Jun 01, 202233:49