Cookbook Club

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: Don’t call it a crudité ( Nothing Fancy ) Marinated goat cheese with lemony za’atar (Nothing Fancy) Hummus ( Dinner in an Instant ) Hummus tahina ( Zahav ) Cowboy caviar ( NYT ) Lentil s...

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) Cl...

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: Skillet weeknight chili ( NYT ) Cowboy beans ( Hello, My Name is Tasty ) Mac & Beer cheese ( The Campout Cookbook ) Vegetarian chili ( C...

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 p...

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: Raisin pecan bread ( Evolutions in Bread ) Chewy earl grey sugar cookies ( NYT ) Apple & toasted oat muffin...

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) G...

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: Tuna mayo rice bowl ( NYT ) Kale sauce with any noodle ( Six Seasons ) Lubav’s green spaghetti ( Simply Julia ) The most adaptable one-bowl poundcake ( NYT ) Quiche lorraine ( NYT ) Cookbooks mentioned in this episode:...

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 blanc...

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: Toll House chocolate chip cookies ( NYT ) Chocolate chip cookies ( Good to the Grain ) Chewy chocolate chip...

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: Amá: A Modern Tex-Mex Kitchen Bar Amá Recipes mentioned in this episode: Albondigas with tomatillo salsa (page 86) Borracho beans (page...

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: Crave...

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: Humble Bean blog Recipes mentioned in this episode: Basic dashi, page 18 Vegan dashi, page 19...

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: Instant Pot egg bite mold Recipes mentioned in this episode: Spicy pork shoulder (NYT) Pressure cooker beef pho (NYT) Oven-braised beef with tomatoes and garlic...

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: 101 Cookbooks Super Natural Simple Recipes mentioned in this episode: Granola (page 26) Baked oatmeal (page 44) Millet muffins (page 41) Chickpea stew (page 134)...

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: How to Make the Perfect cookie box (NYT) Recipes mentioned in this episode: Eggnog snickerdoodles (NYT) Dirty chai earthquake cookie...

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: Alison Roman Small Kitchen, Big Thanksgivin...

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: Doughnut pan Rhodes cinnamon rolls Mail-order croissants Recipes mentioned in this episode: Baked pu...

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: J. Kenji López-Alt Christopher Kimball Samin Nosrat Joshua McFadden Lesson...

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: Consider food safety Use plastic containers to organize Use the door of the freezer Keep an inventory Resources mentioned in this episode: Reditainer quart-size freezer containers Azu...

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: Now & Again Julia Turshen Recipes mentioned in this episode: Scrambled eggs with coconut-cilantro chutney (page 19) Whole whe...

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: Perfect pumpkin puree ( hipchickdigs ) What is in canned pumpkin?...

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: Smitten Kitchen Recipes mentioned in this episode: Quick sausage, kale and crouton...

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 He...

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: Maangchi on YouTube Maangchi’s Big Book of Korean Cooking Recipes mentioned in this episode: Stir-fried dried anchovies (p...

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: Zoku mini pop mold Recipes mentioned in this episode: Watermelon granita Granita with any fruit Gravel road ice cream (Jeni’s) Beet ice cream with poppy seeds (Jeni’s) Pumpkin f...