Dive into the complete episode list for Cookbook Club. Each episode is cataloged with detailed descriptions, making it easy to find and explore specific topics. Keep track of all episodes from your favorite podcast and never miss a moment of insightful content.
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Pub. Date
Title
Duration
04 Nov 2023
59: New Native Kitchen
00:22:41
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)
Is it really worth it to make pizza at home? We weigh in and tell you how we do it — including our favorite recipes for crust and sauce, best toppings, gear and techniques to make it happen. We’re having ice cream for dinner, kids!
Pie is wonderful. Dessert pie is the best. And it makes us
feel downright patriotic. Join us as we geek out on crust, fillings and baking techniques in this episode all about pie.
Cook along with us! Next cookbook episode (releasing 6/12/2024 most likely — thanks for your patience!): Mi Cocina, by Rick Martinez
07 Jan 2025
85: Budget-friendly weeknight meals
00:30:08
After the hemorrhage of the holiday season, we are ready to
get back to simple cooking in the evenings, with a budget-friendly spin.
We focus on cleaning out the freezer/pantry, maximizing protein and using our yummiest budget-friendly recipes.
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)
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)
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)
Some cookbooks are just a collection of recipes. That’s great, but how about cookbooks that take you to the next level as a cook, imparting techniques and strategies to make you better at your craft? That’s what we’re talking about. Renee and Sara round up some of our favorites that taught us, and can teach you, some new tricks in the kitchen. Note: For more links, visit this episode's link on our website.
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)
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.
Cook along with us! Next cookbook episode (releasing 12/1/2021): 100 Cookies, by Sarah Kieffer
29 Aug 2021
1: Small Victories
00:23:34
Welcome to Cookbook Club! In our first episode, we introduce ourselves and the podcast. Then we talk about a favorite cookbook -- Small Victories, by Julia Turshen.
Ribs with gochujang, fish sauce + honey (page 155)
Turkey + ricotta meatballs (page 168)
Jennie's chicken pelau (page 176)
Best rice pilaf with roasted red cabbage (page 129)
Creamed corn (page 104)
Asparagus with browned butter + hazelnuts (page 109)
Green eggs with (or without) ham (page 33)
Sour cream pancakes with roasted blueberries (page 43)
Afternoon cake (page 229)
Feel-better-soon cookies (page 237)
Apricot upside-down skillet cake (page 231)
Apple + toasted oat muffins (page 46)
Gravlax with caper cream cheese (page 28)
Scallops with chile-and-parsley bread crumbs (page 200)
Broiled anything with garlic + parsley butter (page 202)
A nice lasagna (page 145)
Swiss chard with ginger + coconut (page 100)
Indecision grilled chicken (page 182)
About our guest:
Eliz Roser is a former project manager and current stay at home mom of two. She lives in NE Portland, and loves grocery shopping alone, messy kid art projects, and a clean kitchen. She also writes a weekly meal plan newsletter (sign up here!). Eliz prefers to use cookbooks over online recipes, and has way too many in her collection. You can follow her on Instagram @itselizzz
Welcome to Cookbook Club! This time we are joined by Kirsten Collins, and talking about The Indian Instant Pot Cookbook, by Urvashi Pitre. We love this book and its easy, full-of-flavor Indian recipes.
Bryant Terry is a visionary in the vegan cooking world, and
we tried out this well-known cookbook. We talk about nesting doll recipes, brilliant vegan flavor boosters and decide whether this book could ever work on a weeknight. (And yes, we know we sound a little breathy in the audio on this episode, we’re working on it!)
Recipes mentioned in this episode:
All-green everything salad with creamy sage dressing (page 148)
Cornbread muffins (page 37)
Dill pickled fennel (page 44)
Red rice with spring vegetables (page 74)
Sweet potato, russet potato and tempeh hash (page 183)
Cook along with us! Next cookbook episode (releasing 6/12/2024 most likely — thanks for your patience!): Mi Cocina, by Rick Martinez
26 Jan 2022
13: Snacking Cakes
00:32:12
Yossy Arefi’s book hits a high note — casual but delicious, the perfect afternoon pick-me-up. In this episode, we talk about our favorite cakes (and a few flops) from this fun baking book. This book is for everyone — if you love weight lifting, and show tunes.
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.
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.
Pull out your fish spatulas, your timers, your whisks. Joined by Rebecca Ringquist, we round up our favorite tools that make cooking more satisfying and effective. Pick one up for a cook in your life before the holidays!
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.
Cook along with us! Next cookbook episode (releasing 12/29/2021): Vietnamese Cooking Any Day by Andrea Nguyen
16 Oct 2024
79: Pasta
00:28:28
A weeknight savior, a delicious favorite for kids and adults alike, and yet we made it to episode 79 before we had an episode about it?! We’re getting to it, thanks to a great listener request. Join us to talk about delicious pasta.
Recipes mentioned in this episode:
Spaghetti with garlicky bread crumbs and anchovies (NYT)
Bacon & egg spaghetti, with greens & herbs (Dinner in One)
Cook along with us! Our next cookbook episode (airing 10/30/2024) will be about Let’s Eat! by Dan Pelosi
14 Nov 2023
60: New York Times Cooking Roundup
00:26:26
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.
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.
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?
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.
Instagram sensation turned cookbook author Dan Pelosi gave us a gem of a cookbook filled with comfort food, family and fun here.
Sara is obsessed with the breakfast mushrooms and eggs, Renee isn’t sure whether these recipes are that great, but we love how Dan brings his whole personality to the book.
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!
This cookbook brings the unique perspective of an entire family — a collaboration between parents and young adult children with personal stories, family history and some delicious Chinese recipes. Renee went for some weeknight-friendly easier recipes and Sara took on a big baking project.
In our second episode, we talk with Kirsten Collins, co-founder of our in-person Cookbook Club, about helpful tips to start your own club. Trust us, it'll be your favorite meal of the month.
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.
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.
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.
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:
Southeast Asian-ish herb salsa (Salt Fat Acid Heat)
North African chermoula (Salt Fat Acid Heat)
Indian coconut-cilantro chutney (Salt Fat Acid Heat)
By listener request, some ideas for gifts for yourself or
the other cooks and foodies in your life. We discuss the best gift exchange gifts we’ve received, thrifting for treasures and buying more than one of your favorite spatula.
This memoir with recipes is an unusual cookbook — it follows
the year after the folding of Gourmet magazine, when Ruth Reichl was left reeling and found her way through that transition through cooking and food. We talk about the wide variety of recipes, mixture of prose and recipes, and whether we liked the things we made from this book.
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!
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.
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.
Rick Martinez brings his warm, fun and exuberant personality to this collection of Mexican cuisine from different regions of Mexico. We love the color and texture throughout this book and talk about one of the yummiest meals we’ve shared together. Somebody book us a trip to sunny Mexico!
Cook along with us! Next episodes coming in September 2024 after a summer break!
24 Dec 2024
84: Health Nut
00:33:46
This cookbook from Martha Stewart alum Jess Damuck rides
high on crunchy California hippie vibes. Whole wheat baked goods (yikes), smoothies and salads rule this book, which we liked and disliked in almost equal measure.
Recipes mentioned in this episode:
Tuna, Avocado and Grapefruit with Seed Crackers (page 129)
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)
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)
Lidey Heuck’s recipes are classic — maybe to a fault? For Sara, this book has been a weeknight workhorse, and Renee loves the inventive flavor combinations.
Recipes mentioned in this episode:
Blueberry muffin sugar cookies (page 108)
Honey-roasted cashews with a kick (page 33)
Baked crap dip with sweet corn and Old Bay (page 41)
Coconut creamed corn (page 182)
Kale salad with gouda, honeycrisp & walnuts (page 50)
Little gem salad with avocado goddess dressing & pickled red onions (page 65)
Raddichio salad with pear, cornbread crumbs & muffins (page 77)
Shaved carrot salad with creamy sesame-ginger dressing (page 54)
Spiced sweet potatoes with pecans & pomegranate seeds (page 177)
Avgolemono-ish chicken noodle soup (page 74)
Cider-glazed sausages with caramelized apples & fennel (page 87)
One-pan chicken meatballs with red sauce & spinach (page 84)
We deeply love the magic that happens when you combine whipped egg whites with sugar. Join us as we fall down the rabbit hole of meringue treats, including one of our favorites, the pavlova.
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.
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.
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)
Meat-free meals are the bread and (vegan) butter of this episode. Both Sara and Renee have lots of experience cooking vegan and vegetarian recipes, and in this episode we break down our favorite recipes, books, tips and tricks. (NOTE: For show notes with links, visit our website!)
Resources from this episode:
Cook for Love — free account required to view recipes
Eat to Live, by Joel Fuhrman (Yes, Sara called him Mark Fuhrman in the episode, whoops!)
Chef and teacher Samin Nosrat brings us heaps of advice through her four building blocks of flavor: Salt, Fat, Acid and Heat. Sara and Renee have learned a lot from this cookbook and we break it down to our favorites recipes and techniques.
Meal Trains are a great way to use your cooking skill to care about people in your world going through a life change or a tough time. Eliz Roser joins us to chat about our best strategies for providing meals to others!
Eliz Roser is a former project manager and current stay at home mom of two. She lives in NE Portland, and loves grocery shopping alone, messy kid art projects, and a clean kitchen. She also writes a weekly meal plan newsletter (sign up here!). Eliz prefers to use cookbooks over online recipes, and has way too many in her collection. You can follow her on Instagram @itselizzz
Do we really need a recipe for avocado toast? Not really. This book is an easy weeknight cookbook (mostly!) but we aren’t sure about GP’s no-recipe recipes (should they even be in a cookbook?!) and general diet culture and cultural appropriation. Sara finds some gems anyway, and Renee is rushing it back to the library!
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.
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:
Spicy pineapple turmeric smoothie
Sticky chicken wings with spicy honey and fish sauce
Cooking is one thing, but it takes a whole lot of logistics to plan,
shop, organize and keep track of the groceries, recipes and cookbooks in
our kitchens. Today we’re joined by Kirsten Collins to chat about how
we organize our kitchens and our deeply personal ways of organizing
cookbooks.
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.
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:
Spiced pearl couscous with jammy eggplant and tomatoes (page 126)
Full English breakfast (page 34)
Cheater’s chicken and dumplings (page 203)
Caramelized carrots with pancetta, olives and crispy parmesan (page 50)
Lemony turkey and white bean soup with winter greens (page 182)
Smoky lentil stew with kielbasa and potatoes (page 214)
Welcome to Cookbook Club! We are diving in to Six Seasons, a huge tome of recipes from “the vegetable whisperer,” chef Joshua McFadden, with Martha Holmberg. We talk about our favorite go-tos from the book, whether a chef-written cookbook is harder to cook from and we touch on the controversy surrounding McFadden.
It’s that time again! The super bowl of the cook’s calendar.
We talk about not making it a one-woman show, our plans for Thanksgiving this year and strategies for keeping it together during this food and family-filled holiday.
Ali Slagle wrote our dream weeknight cookbook in “I Dream of Dinner.” We talk about Ali Slagle’s camper van adventures and the flexibility in these recipes while we celebrate bringing the podcast back after Renee’s cancer treatment!
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.
Join us for a deep dive into Melissa Clark’s first pressure-cooker cookbook. Renee and Sara don’t see eye to eye on this one — is it the perfect weeknight cookbook, or too complicated for pressure cooking?
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.
In this episode, we talk about cooking for our kids. We share some of our favorite tips for keeping kids fed, things our picky kids like to eat and how we make home cooking and parenthood work together at home.
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.
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:
Welcome to Cookbook Club! Thanksgiving is just around the corner, and we are gearing up for this ultimate cooking holiday. Kirsten Collins joins us to chat about Sam Sifton's many opinions about what Thanksgiving should (and shouldn't) be.
The kids are back in school, and you need to get yourself
fed during the day. Join us for some strategies for weekday lunches, whether you are at home or in the office. Renee works from home, Sara often works from her car, and we offer solutions for every situation in-between.
We love to bake — so today, we talk about some favorite
recipes for these easy go-to bakes. Sara won a prize for quickbread at the Oregon State Fair, Emily brings us tips on making these treats gluten free, and Renee, as always, loves Melissa Clark.
As Renee puts it, meal planning is annoying because you have to to it every day for the rest of your life. Join us as we share our systems for planning meals, grocery management and keeping track of recipes we love.
Cooking…in the woods? Join us, along with our pal Rebecca Ringquist, for a deep dive into The Campout Cookbook, which our Cookbook Club tested out last summer on an actual camping trip. It’s a lot fancier than hot dogs over an open fire — is it worth it?
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.
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.
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)
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)
This book is our first foray into the Chrissy Tiegen food universe, and it was a surprise to us — Renee enjoys Chrissy’s sense of humor and family-friendly dishes, Sara loves some of the fun treats and umami hacks.
Recipes mentioned in this episode:
Peanut butter and potato chip seven-layer bars (page 238)
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.
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!
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.
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.
Cook along with us! Next cookbook episode (releasing 12/28/2022): Super Natural Every Day, by Heidi Swanson
01 Dec 2021
9: 100 Cookies
00:28:27
In this episode, we don our aprons and start our holiday baking season with Sarah Kieffer's 100 Cookies. We love the innovative cookie recipes in this book and we go over our hits and misses.
Cook along with us! Next cookbook episode (releasing 12/29/2021): Vietnamese Cooking Any Day by Andrea Nguyen
04 Mar 2025
89: Noodles
00:23:46
We’ve talked about pasta recently, but in this episode, we dig into noodles. From noodle soups to a range of Asian noodle dishes, we talk about the delicious things we like to make. Just try to listen to this on without your mouth watering.
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.
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.
This James Beard-award winning cookbook features a
collaboration between Hawa Hassan and Julia Turshen, and tells the stories of many women across eight African countries. We love the storytelling aspect of this book. Will we keep it on our shelves?
Recipes mentioned in this episode:
Digaag Qumbe (page 73)
Xawaash spice mix (page 74)
Somali beef stew (page 93)
Ma Gehennet’s Shiro (page 45)
Berbere spice mix (page 50)
Ma Kauthar’s Mango chile sauce (page 116)
Date bread (page 158)
Bolo Polana (page 189)
Ginger spritz (page 245)
Iced Rooibos tea with orange, cloves and cinnamon (page 214)
Cook along with us! Our next cookbook episode (airing 10/30/2024) will be about Let’s Eat! by Dan Pelosi
21 Mar 2023
43: Provisions
00:31:21
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)
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.
After the holidays, we are very excited to eat something a little lighter. Andrea Nguyen's Vietnamese Food Any Day is full of delicious, accessible recipes with big, bright flavors. Join us, along with Melissa Chan, to discuss MSG, awesome recipes and how to pronounce "star anise."
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.
Cook along with us! Next cookbook episode (releasing 3/22/2023): Provisions, by Michelle and Suzanne Rousseau
27 Nov 2024
82: Scandinavian from Scratch
00:41:04
Discovered by Renee at Book Larder in Seattle, this book
is a baking book celebrating flavors and treats from Denmark, Norway & Sweden. We both loved creating these treats that were outside the normal things we bake — a perfect book for the baking season!
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.
We love pie! In this episode, we dig in to savory pies that
run a wide gamut of influences and flavors. Sara talks about the tamale pie of her youth, Renee used her precious postpartum support time to make a steak & mushroom pie, and we deem pies perfectly worthy of dinner.
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!
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.
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.
Cook along with us! Next cookbook episode (releasing 2/22/2023): Amá: A Modern Tex-Mex Kitchen by Josef Centeno and Betty Hallock
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