Cookbook Club: Recent Episodes
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.
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!
Recipes mentioned in this episode:
- Enchiladas mineras (page 74)
- Aguachile (page 242)
- Gaspacho moreliano (page 90)
- Arroz blanco con mantequilla (page 50)
- Pozole verde, estilo Guerrero (page 116)
- Chiles jalapeños en escabeche (page 64)
- Salsa macha (page 60)
- Tacos árabes (page 93)
- Tortillas árabes (page 44)
- Pan de muerto (page 102)
Resources mentioned in this episode:
- Tajín
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Our sponsors: Dropcloth Samplers
- Cook along with us! Next episodes coming in September 2024 after a summer break!
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.
Recipes mentioned in this episode:
- Tart and pie dough (The Art of Simple Food)
- All butter crust (America’s Test Kitchen)
- The only pie crust (Alison Roman)
- Lime pie with Anzac biscuit crust (Family)
- Carrot pie (Six Seasons)
- David Liebovitz’s salted honey pie (Grains for Every Season)
- Banana cream pie (NYT)
- Coconut cream pie (America’s Test Kitchen)
- Salted lemon cream pie (Sweet Enough)
- Apple ombre pie (NYT)
Cookbooks mentioned in this episode:
- The Book on Pie, by Erin Jeanne McDowell
- Baking with Dorie, by Dorie Greenspan
- Dessert Person, by Claire Saffitz
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Our sponsors: Dropcloth Samplers
- Cook along with us! Next cookbook episode (releasing 6/12/2024 most likely — thanks for your patience!): Mi Cocina, by Rick Martinez
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)
- Millet, red lentil and potato cakes (page 175)
- Lentil soup (page 215)
- Creamy carrot coconut soup (page 208)
Resources mentioned in this episode:
- Spotify dinner playlist
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Our sponsors: Dropcloth Samplers
- Cook along with us! Next cookbook episode (releasing 6/12/2024 most likely — thanks for your patience!): Mi Cocina, by Rick Martinez
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.
Recipes mentioned in this episode:
- Carrot loaf cake with tangy lemon glaze (NYT)
- Banana bread (Weeknight Baking)
- Spiced banana brown bread (Now & Again)
- Gluten free zucchini muffins (Sprouted Kitchen)
- Pumpkin bread (Smitten Kitchen)
- Most adaptable one-bowl cornmeal pound cake (NYT)
- Pumpkin maple muffins (NYT)
- Caramelized brown butter rice krispies treats (NYT)
- Perfect blueberry muffins (Smitten Kitchen Every Day)
- Blueberry muffins (Grand Central Baking Book)
- Cranberry crumb muffins (NYT)
- Morning glory muffins (NYT)
- Toasted oat & apple muffins (Small Victories)
- Sled dog muffins (Simply Julia)
- Lunchbox harvest muffins (NYT)
- Figgy buckwheat scone (Good to the Grain)
Cookbooks mentioned in this episode:
- Weeknight baking, by Michelle Lopez
- Good to the Grain, by Kim Boyce
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Our sponsors: Dropcloth Samplers
- Our guest: Emily Pagliarulo, @ejmaletz on Instagram
- Cook along with us! Next cookbook episode (releasing 5/15/2024): Vegetable Kingdom, by Bryant Terry
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:
- Persiana, by Sabrina Ghayour
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Our sponsors: Dropcloth Samplers
- Our guest: Emily Pagliarulo, @ejmaletz on Instagram
- Cook along with us! Next cookbook episode (releasing 5/15/2024): Vegetable Kingdom, by Bryant Terry
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:
- Beautiful burger buns (King Arthur Flour)
- English muffins (King Arthur Flour)
- Crispy oven pulled pork (Smitten Kitchen Keepers)
- Turkey burgers (Food Health & Happiness)
- The ultimate veggie burger (NYT)
- Jamie Oliver’s vegetarian black bean burger (NYT)
- Potato chip fish cakes (Simply Julia)
- Homemade merguez with herby yogurt (Small Victories)
- Superiority burger’s crispy fried tofu sandwich (NYT)
Cookbooks mentioned in this episode:
- Mooncakes & Milk Bread
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Our sponsor: Dropcloth Samplers
- Cook along with us! Next cookbook episode (releasing 4/17/2024): Persiana Everyday, by Sabrina Ghayour
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
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Our sponsors: Dropcloth Samplers
- Cook along with us! Next cookbook episode (releasing 4/17/2024): Persiana Everyday, by Sabrina Ghayour
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:
- Pineapple upside down cake (Snacking Cakes)
- Strawberry summer cake (Smitten Kitchen)
- Devil’s food with salted milk chocolate frosting (Smitten Kitchen Keepers)
- Chocolate Midnight cake (Salt Fat Acid Heat)
- Toasted coconut cake (Now & Again)
Cookbooks mentioned in this episode:
- Momofuku Milk Bar
- Mary Berry’s Baking Bible
Resources mentioned in this episode:
- Erin McDowell’s rainbow frosting
- The Kitchn’s funfetti cake recipe roundup
- Unicorn cake topper
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Our sponsor: Dropcloth Samplers
- Cook along with us! Next cookbook episode (releasing 3/20/2024): Modern Comfort Food, by Ina Garten
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:
- Killing It, by Camas Davis
- Gordon Ramsay cooking scrambled eggs
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Our sponsors: Dropcloth Samplers
- Cook along with us! Next cookbook episode (releasing 3/20/2024): Modern Comfort Food, by Ina Garten
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:
- Indecision grilled chicken (Small Victories)
- Shepherd’s pie with a sweet potato crust (Whole30)
- Roasted red pepper sauce (Whole30)
- Roasted pork shoulder with butternut squash and tomatoes (Whole30)
- Cinnamon rolls (NYT)
- Bacon and egg spaghetti (Dinner in One)
- Cranberry-orange “snow” scones (Alexandra’s Kitchen)
- Slow-roasted salmon (Salt Fat Acid Heat)
- Recipes from In Bibi’s Kitchen
- Tangy braised short ribs (NYT)
- Recipes from Evolutions in Bread
- Recipes from Elements of Pizza
- Vanilla meringues (NYT)
- Pavlova wreath (Leigh Ann Wilkes)
- Chewy pumpkin chocolate chip cookie bars (NYT)
- Coconut curry chickpeas with pumpkin and lime (NYT)
- Pumpkin crumb cake (NYT)
- Baked pumpkin donuts (NYT)
- Seeded nut loaf (Mary Berry’s Baking Bible)
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Our sponsor: Dropcloth Samplers
- Cook along with us! Next cookbook episode (releasing 2/21/2024): Mastering the Art of French Cooking, by Julia Child
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:
- 10-10-10 Perfect Rice (page 65)
- Umami tofu crumbles (page 50)
- Nuoc Cham dipping sauce (page 32)
- Fast-fried shallots (page 46)
- Chicken-vegetable pho (page 161)
- Pressure cooker beef pho (NYT)
- Char siu pulled jackfruit (page 229)
- Baked char siu pulled-jackfruit bao (page 121)
- Gingery vegetable and beef stir fry (page 254)
- Char siu roasted cauliflower (page 227)
- Greens with magical sesame salt (page 201)
- Vietnamese mocha cake (page 266)
- Spice-citrus marble cake (page 269)
- Egg coffee (page 287)
Resources mentioned in this episode:
- David Chang on MSG & umami (YouTube)
- MSG as a misunderstood ingredient (CNN)
- MSG’s bad rap (Five Thirty Eight)
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Our sponsors: Dropcloth Samplers
- Cook along with us! Next cookbook episode (releasing 2/21/2024): Mastering the Art of French Cooking, by Julia Child
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:
- Shakshuka (Dinner in an Instant)
- Shakshuka (Dinner in One)
- Green shakshuka with avocado and lime (NYT)
- Rao’s meatballs (NYT)
- Pasta alla Gricia (NYT)
- Curried chicken with cauliflower, apricots and olives (Sheet Pan Suppers)
- Lemony chicken with potatoes and oregano (NYT)
- Garlicky chicken with lemon-anchovy sauce (NYT)
- Spicy honey chicken thighs (Cooking Light)
- One-pot turmeric coconut rice with greens (NYT)
- Oven-baked polenta (NYT)
- Spiced chickpea stew with coconut and turmeric (NYT)
- Turkey burgers (Food, Health & Happiness)
- Beautiful burger buns (King Arthur Flour)
- Furikake salmon (Japanese Cookbook for Beginners)
- Reverse seared steak (Serious Eats)
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Our sponsor: Dropcloth Samplers
- Cook along with us! Next cookbook episode (releasing 1/24/2024): Ever-Green Vietnamese, by Andrea Nguyen
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)
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Our sponsors: Dropcloth Samplers
- Cook along with us! Next cookbook episode (releasing 1/24/2024): Ever-Green Vietnamese, by Andrea Nguyen
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:
- Babka (America’s Test Kitchen Family Baking Book)
- Cinnamon babka (Claire Saffitz, NYT)
- Savory babka with ricotta and herbs (Melissa Clark, NYT)
- Better chocolate babka (Smitten Kitchen)
- Chocolate babka (Melissa Clark, NYT)
- Sprinkle butter babka loaf (Nadiya Hussein)
- Birthday cake babka (What Jew Wanna Eat)
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Our sponsor: Dropcloth Samplers
- Cook along with us! Next cookbook episode (releasing 12/27/2023): Smitten Kitchen Keepers, by Deb Perelman
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)
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Our sponsors: Dropcloth Samplers
- Cook along with us! Next cookbook episode (releasing 12/27/2023): Smitten Kitchen Keepers, by Deb Perelman
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)
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Our sponsor: Dropcloth Samplers
- Cook along with us! Next cookbook episode (releasing 11/29/2023): The Grand Central Baking Book, by Piper Davis & Ellen Jackson
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:
- Cedar & Salt
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Our sponsors: Dropcloth Samplers & Eat Your Books (use code CC2023)
- Cook along with us! Next cookbook episode (releasing 11/29/2023): The Grand Central Baking Book, by Piper Davis & Ellen Jackson
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.
Resources mentioned in this episode:
- Google Calendar
- Reminders app
- Eat Your Books
- Our Groceries app
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Our sponsor: Dropcloth Samplers
- Cook along with us! Next cookbook episode (releasing 11/1/2023): New Native Kitchen, by Freddy Bitsoie
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)
- Turkey and bean tamale pie (page 143)
- Tamale pie (Simply Julia)
- Spicy tomato white beans with sage, pecorino and garlicky crostini (page 216)
- Pizza beans (Smitten Kitchen)
- Parmesan white beans and kale with crunchy, garlicky breadcrumbs (page 82)
- Quick sausage, kale and crouton saute (Smitten Kitchen Every Day)
- 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)
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Our sponsors: Dropcloth Samplers & Eat Your Books
- Cook along with us! Next cookbook episode (releasing 11/1/2023): New Native Kitchen, by Freddy Bitsoie
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:
- Dutch baby (Grand Central Baking Book or NYT)
- Sour cream pancakes (Small Victories)
- Buttermilk pancakes (NYT)
- Waffles (NYT)
- Almond flour pancakes (King Arthur Flour)
- Buckwheat buttermilk flapjacks with maple bourbon butter (The Campout Cookbook)
- Multigrain pancakes (Super Natural Every Day)
- Fluffy pumpkin pancakes (NYT)
- Gingerbread pancakes (NYT)
- Confetti cookies (Smitten Kitchen)
Resources mentioned in this episode:
- Cuisinart waffle iron with removable plates
- Rainbow sprinkles (Nuts.com)
- Whole wheat pastry flour (Azure)
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Our sponsor: Dropcloth Samplers
- Cook along with us! Next cookbook episode (releasing 10/4/2023): Dinner in One, by Melissa Clark
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
- Fish sauce wings (Pok Pok)
- Gravlax with lemon pepper and dill
- Sauteed spinach with golden raisins and pine nuts
- Lots of roasted veggies with ginger chile
- Cauliflower puttanesca
- Sour coconut cream ranch dip with raw veggies
- Chocolate and nut butter tart with sea salt and chipotle
- Ginger shrub with carrot and orange
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Our sponsor: Dropcloth Samplers
- Cook along with us! Next cookbook episode (releasing 10/4/2023): Dinner in One, by Melissa Clark
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:
- Julia Turshen
- Melissa Clark
- Samin Nosrat
- Yotam Ottolenghi
- Deb Perelman
- Heidi Swanson
- Alison Roman
- In Bibi’s Kitchen, by Hawa Hassan
- Nothing Fancy, by Alison Roman
- Dining In, by Alison Roman
- Labne with sizzled scallions (Nothing Fancy)
- Spicy marinated anchovies with potato chips (Nothing Fancy)
- Fancy citrusy olives (Nothing Fancy)
- A very fine spritz (Nothing Fancy)
- Smashed eggs and fancy fish on crackers (Nothing Fancy)
- Baked eggs with crushed chickpeas, chorizo and bread crumbs (Nothing Fancy)
- Decidedly not-sweet granola (Nothing Fancy)
- Smashed cucumbers and scallions over garlicky yogurt (Nothing Fancy)
- That Cheese Plate Will Change Your Life, by Marissa Mullen
- The Moosewood Cookbook, by Mollie Katzen
- Mastering the Art of French Cooking, by Julia Child
- Everyone’s Table, by Gregory Gourdet
- Burma Superstar, by Desmond Tan
- New Native Kitchen, by Freddy Bitsoie
- Super Natural Simple, by Heidi Swanson
Resources mentioned in this episode:
- Eat your Books
- “Girl dinner”
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Our sponsor: Dropcloth Samplers
- Cook along with us! Next cookbook episode (releasing 9/6/2023): Everyone’s Table, by Gregory Gourdet
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)
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Our sponsor: Dropcloth Samplers
- Cook along with us! Next cookbook episode (releasing 9/6/2023): Everyone’s Table, by Gregory Gourdet
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:
- Lamb arayes (Simply Julia)
- Ginger lime chicken (NYT)
- Spicy honey-brushed chicken thighs (Cooking Light)
- Huli huli chicken (NYT)
- Grilled za’atar chicken with garlic yogurt and cilantro (NYT)
- Chicken skewers with three marinades (Zahav)
- Molasses barbecue sauce (Small Victories)
- Barbecue chicken in the oven (The Kitchn)
- Ribs with gochujang, fish sauce & honey (Small Victories)
- Salmon with lemon-herb marinade (NYT)
- Slow-roasted salmon (Salt Fat Acid Heat)
- How to Grill (NYT)
- Artisan pizza (Grand Central Baking Book)
- Pizza crust (Evolutions in Bread)
- Grilled summer vegetables with tahini dressing (NYT)
- Grilled cabbage with paprika-lime butter (NYT)
- Grilled branzino with lemons all the ways (Dining In)
Cookbooks mentioned in this episode:
- The Green Barbecue, by Rukmini Iyer
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Our sponsor: Dropcloth Samplers
- Cook along with us! Next cookbook episode (releasing 8/9/2023): Indian-ish, by Priya Krishna
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)
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Our sponsor: Dropcloth Samplers
- Cook along with us! Next cookbook episode (releasing 8/9/2023): Indian-ish, by Priya Krishna
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 soup dip (Simply Julia)
- Meatloaf sandwich (Now & Again)
- Sicilian chicken salad (Salt Fat Acid Heat)
- Niçoise-inspired summer salad (Real Simple)
- Niçoise salad (Mastering the art of French cooking)
- Pasta salad with marinated tomatoes and tuna (NYT)
- Broccoli salad (NYT)
- Bahn mi salad (Salad for Dinner)
- Tuna mayo rice bowl (NYT)
- Poolside sesame slaw (Smitten Kitchen)
Cookbooks mentioned in this episode:
- Superfood smoothies, by Julie Morris
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Our sponsor: Dropcloth Samplers
- Cook along with us! Next cookbook episode (releasing 7/12/2023): Colombiana, by Mariana Velasquez
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)
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Our sponsor: Dropcloth Samplers
- Cook along with us! Next cookbook episode (releasing 7/12/2023): Colombiana, by Mariana Velasquez
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 (Cook for Love)
- Mushroom fajita mix (Cook for Love)
- Tri-tip sandwich bar (The Campout Cookbook)
- Pudgie pies (The Campout Cookbook)
- Nut brittle (The Campout Cookbook)
- Cowboy cookies (The Campout Cookbook)
Resources mentioned in this episode:
- Rome pie irons
- Camp Chef stove
- A Scout’s guide to camp cooking
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Our sponsor: Dropcloth Samplers
- Cook along with us! Next cookbook episode (releasing 6/14/2023): Dinner in French, by Melissa Clark
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:
- Kid-Friendly Bibimbap (Serious Eats)
- Mooncakes and Milk Bread, by Kristina Cho
- Evolutions in Bread, by Ken Forkish
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Our sponsor: Dropcloth Samplers
- Cook along with us! Next cookbook episode (releasing 6/14/2023): Dinner in French, by Melissa Clark
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 muffins (Small Victories)
- Big cluster granola (The Smitten Kitchen cookbook)
- Eleven Madison Park granola (NYT)
- White bean tomato (Dinner in One)
- Miso-marinated salmon (Dinner in One)
- Pork chop skillet (Dinner in One)
- Orzo minestrone soup (Dinner in One)
- Italian roast potatoes (NYT)
- Sesame, cucumber and avocado salad (NYT)
- Rao’s meatballs (NYT)
- Jennie’s chicken pelau (Small Victories)
- Caribbean kidney bean pelau (Simply Julia)
- Potato chip ricotta fish cakes (Simply Julia)
- Sour cream pancakes (Small Victories)
- Chicken and black-eyed pea chili (Now & Again)
- Chili non carne (Linda McCartney’s family kitchen)
- Caramelized shallot pasta (NYT)
- Steak fajitas (NYT)
- Hummus tehina (Zahav)
- Marinated goat cheese (Nothing Fancy)
- That Cheese Plate will change your life
Resources mentioned in this episode:
- Melissa Clark interview on NPR
- Caro Chambers
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Our sponsor: Dropcloth Samplers
- Cook along with us! Next cookbook episode (releasing 5/17/2023): Korean American, by Eric Kim
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)
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Our sponsor: Dropcloth Samplers
- Cook along with us! Next cookbook episode (releasing 5/17/2023): Korean American, by Eric Kim
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:
- Now and Again, by Julia Turshen
- The Everlasting Meal, by Tamar Adler
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Our sponsor: Dropcloth Samplers
- Cook along with us! Next cookbook episode (releasing 4/19/2023): Cannelle et Vanille, by Aran Goyoaga
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)
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Our sponsor: Dropcloth Samplers
- Cook along with us! Next cookbook episode (releasing 4/19/2023): Cannelle et Vanille, by Aran Goyoaga
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 oatmeal cookies (Allrecipes)
- Oatmeal chocolate chip cookies (Grand Central Baking Book)
- Salted tahini chocolate chip cookies (NYT)
- Brown butter chocolate chip cookies (100 Cookies)
- Chewy chocolate chip cookies (America’s Test Kitchen)
- Salted chocolate chunk shortbread cookies (NYT)
- Bourbon sablés (100 Cookies)
- Rosemary olive oil shortbread cookies (Smitten Kitchen Every Day)
- Cowboy cookies (The Campout Cookbook)
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Our sponsor: Dropcloth Samplers
- Cook along with us! Next cookbook episode (releasing 3/22/2023): Provisions, by Suzanne & Michelle Rousseau
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 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)
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Our sponsor: Dropcloth Samplers
- Cook along with us! Next cookbook episode (releasing 3/22/2023): Provisions, by Michelle and Suzanne Rousseau
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)
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Our sponsor: Dropcloth Samplers
- Cook along with us! Next cookbook episode (releasing 2/22/2023): Amá: A Modern Tex Mex Kitchen
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
- 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
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Our sponsor: Dropcloth Samplers
- Cook along with us! Next cookbook episode (releasing 2/22/2023): Amá: A Modern Tex-Mex Kitchen by Josef Centeno and Betty Hallock
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 (Smitten Kitchen)
- Pressure cooker classic beef chili (NYT)
- Harissa, butternut and chickpea stew (Instant Pot Miracle Healthy Cookbook)
- Instant Pot vegetable soup (Nom Nom Paleo)
- Tempeh with teriyaki greens and cilantro yogurt (Martha Stewart's Pressure Cooker)
- Pressure cooker carnitas (Allrecipes)
- Carnitas (Dinner in an Instant)
- Easiest-ever pasta bolognese (Julia Turshen)
- Egg bites (The Kitchn)
- One-pot turmeric rice with greens (NYT)
- Spiced chickpea stew with coconut and turmeric (NYT)
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Our sponsor: Dropcloth Samplers
- Cook along with us! Next cookbook episode (releasing 1/11/2023): Japanese Cookbook for Beginners
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)
- 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)
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Cook along with us! Next cookbook episode (releasing 1/11/2023): Japanese Cookbook for Beginners, by Azusa Oda
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 cookies (NYT)
- Rosemary olive oil shortbread (Smitten Kitchen Every Day)
- Fudgy bourbon balls (NYT)
- Nut brittle (The Campout Cookbook)
- Double coconut meltaways (Smitten Kitchen Every Day)
- Aunt Ginny’s molasses cookies
- Holiday cookies (America’s Test Kitchen)
- Shortbread cookies (Grand Central Baking Book)
- Confetti cookies (Smitten Kitchen)
- Thin and crispy gingerbread cookies (America’s Test Kitchen)
- Cowboy cookies (The Campout Cookbook)
- Chocolate sandwich cookies (100 Cookies)
- Neapolitan cookies (100 Cookies)
- Jam thumbprints (Cook for Love)
- Cornmeal lime shortbread fans (NYT)
- Chocolate sugar cookies (100 Cookies)
- Russian tea cakes (Gourmet)
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Cook along with us! Next cookbook episode (releasing 12/28/2022): Super Natural Every Day
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 Thanksgiving video
- Sweet Enough
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)
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Cook along with us! Next cookbook episode (releasing 12/28/2022): Super Natural Every Day, by Heidi Swanson
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 pumpkin doughnuts (NYT)
- Cranberry crumb muffins (NYT)
- Apple cider baked doughnuts (NYT)
- Sweet potato & sausage breakfast hash (One Pan & Done)
- Fluffy pumpkin pancakes (NYT)
- Buckwheat pancakes (The Campout Cookbook)
- Overnight french toast (NYT)
- Fluffy eggnog cinnamon rolls (Half Baked Harvest)
- Baked oatmeal (Super Natural Every Day)
- Strata (America’s Test Kitchen)
- Bacon, egg and cheese breakfast casserole (NYT)
- Cheesy breakfast egg and polenta casserole (NYT)
- English muffin breakfast casserole (NYT)
- Bagel morning plate (That Cheese Plate will Change your Life)
- That morning marmalade plate (That Cheese Plate)
- Backcountry breakfast boards (The Campout Cookbook)
- Eleven Madison Park granola (NYT)
- Union Square Cafe chocolate biscotti (NYT)
- Overnight yeasted waffles (Kitchn)
- Green eggs with or without ham (Small Victories)
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Cook along with us! Next cookbook episode (releasing 11/30/2022): Nothing Fancy, by Alison Roman
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
- Lessons in Chemistry, by Bonnie Garmus
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)
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Cook along with us! Next cookbook episode (releasing 11/30/2022): Nothing Fancy, by Alison Roman
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
- Azure Standard
- Fair Valley Farm meat CSA
- Moomaw Farm meat CSA
- Iliamna Salmon Company salmon CSA
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!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Cook along with us! Next cookbook episode (releasing 11/2/2022): The Flavor Equation, by Nik Sharma
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 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!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Cook along with us! Next cookbook episode (releasing 11/2/2022): The Flavor Equation, by Nik Sharma
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? (allrecipes)
- The Kitchn pumpkin bread round-up
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:
- Thanksgiving: How to Cook it Well by Sam Sifton
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Cook along with us! Next cookbook episode (releasing 10/5/2022): Now & Again, by Julia Turshen
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 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!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Cook along with us! Next cookbook episode (releasing 10/5/2022): Now and Again, by Julia Turshen
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)
- Lime vinaigrette (Salt Fat Acid Heat)
- Blue cheese dressing (Salt Fat Acid Heat)
- Creamy herb dressing (Salt Fat Acid Heat)
- Tahini dressing (Salt Fat Acid Heat)
- Miso mustard dressing (Salt Fat Acid Heat)
- Powdered donut cake (Snacking Cakes)
- Buckwheat pancakes (The Campout Cookbook)
- Tomato cobbler (Family)
- Aunt Ginny's Buster Bar Sundae recipe
- Oven-braised beef with tomatoes and garlic (Smitten Kitchen)
- Oven-baked polenta (NYT)
- Chicken skewers (Zahav)
- Slow-roasted salmon (Salt Fat Acid Heat)
- Lemon-herb marinated salmon (NYT)
- Buttermilk-brined chicken (Salt Fat Acid Heat)
- No-churn Vietnamese coffee ice cream (Vietnamese Food Any Day)
- Honeymoon chicken (Simply Julia)
- Festival mushrooms (Simply Julia)
- Carrot and chickpea korma (Simply Julia)
- Tamale pie (Simply Julia)
- Caribbean kidney bean pelau (Simply Julia)
- Everything Bagel hand pie (Simply Julia)
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:
- Didn't I Just Feed You?
- The Lazy Genius
- The Splendid Table
- Keep Calm and Cook On
- Home Cooking
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Cook along with us! Next cookbook episode (releasing 9/7/2022): Smitten Kitchen Every Day, by Deb Perelman
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 (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!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Cook along with us! Next cookbook episode (releasing 9/7/2022): Smitten Kitchen Every Day
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 five spice ice cream (Jeni’s)
- Black coffee ice cream (Jeni’s)
- Milk chocolate ice cream (Jeni’s)
- Hibiscus frozen yogurt (Jeni’s)
- Vietnamese coffee ice cream (Vietnamese Food Any Day)
- Baked pumpkin donuts (NYT)
- No-churn honey vanilla ice cream (Canelle et Vanille)
- Cucumber lime pop with gin (Food & Wine)
- Frozen gin & tonic (Food & Wine)
- Gelato (The Essentials of Italian Cooking)
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!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Cook along with us! Next cookbook episode (releasing 8/10/2022): Maangchi’s Big Book of Korean Cooking
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:
- Zahav
- Zahav Restaurant
- Michael Solomonov
- 9 pounds of tahini, from Azure Standard
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!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Cook along with us! Next cookbook episode (releasing 8/10/2022): Maangchi’s Big Book of Korean Cooking
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:
- Summer strawberry cake (Smitten Kitchen) + sheet cake
- Whole grain strawberry cake (Snacking Cakes)
- Raspberry rye cookies (100 Cookies)
- Honey cake (Snacking Cakes)
- Cherry and poppy seed yogurt cake (Sweeter off the Vine)
- Currant gooseberry buckle (Sweeter off the Vine)
- Soft chocolate and fig cake (Sweeter off the Vine)
- Pear sauce cake (Rustic fruit desserts)
- Stone fruit upside-down cornmeal cake (Rustic fruit desserts)
- Upside-down nectarine cake (Snacking Cakes)
- Blueberry cornmeal tart (NYT)
- Old-fashioned strawberry cake (NYT)
- Coconut cardamom blueberry snack cake (Naturally Nourished)
- Berry volcano cake with white chocolate hemp sauce (My New Roots)
- Rhubarb torte (Sarah Copeland)
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Cook along with us! Next cookbook episode (releasing 7/13/2022): Zahav, by Michael Solomonov
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:
- Family
- Prestel Publishing
- Hetty McKinnon
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!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Cook along with us! Next cookbook episode (releasing 7/13/2022): Zahav, by Michael Solomonov
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:
- Rhodes cinnamon rolls
- Didn’t I Just Feed You? podcast: Vacation Meals
- Knife roll
- Rao’s marinara sauce
Recipes mentioned in this episode:
- Pressure cooker carnitas (Allrecipes)
- Carnitas (Dinner in an Instant)
- Quick pickled onions (Bon Appetit)
- All American beef chili (America’s Test Kitchen)
- Chicken & black-eyed pea chili (Now & Again)
- Tempeh & peanut chili (Dinner for Everyone)
- Skillet cornbread (Now & Again)
- Pressure cooker spicy pork shoulder (NYT)
- Israeli salad (Zahav)
Cookbooks mentioned in this episode:
- That Cheese Plate Will Change Your Life, by Marissa Mullen
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Cook along with us! Next cookbook episode (releasing 6/15/2022): Family, by Hetty McKinnon
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?
Resources mentioned in this episode:
- The Campout Cookbook
- Camp Chef camp oven
- Camp Chef stove with 5-gallon propane
- Camp cookery kit (page 131)
Recipes mentioned in this episode:
- Big batch bloody mary (page 163)
- Tentside tea toddy bar (page 170)
- Starry sky masala chai (page 166)
- Forest fondue (page 67)
- Figgy pecan crackers and whipped feta (page 58)
- Golden beet pickled eggs (page 54)
- Zhug dip and sweet potato chips (page 56)
- Red cabbage, jicama and orange slaw (page 84)
- Middle-of-Nowhere Mac ‘n’ Beer Cheese (page 118)
- Golden graham crackers (page 142)
- S’mores galores (page 138)
- Vanilla bean dream Marshmallows & Co. (page 140)
- Brown butter toffee blondies (page 150)
- Chocolate chunk cowboy cookies (page 151)
- Salted honey-maple peanut brittle (page 149)
- Honey-lime yogurt granola parfaits (page 188)
- Foil-packet primer (page 73)
- Sliced tri-tip sandwich bar (page 94)
- Spicy chuckwagon chili (page 108)
- Corn on the cob with chili-lime butter (page 70)
- Hasselbackpack potatoes (page 72)
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!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Cook along with us! Next cookbook episode (releasing 6/15/2022): Family, by Hetty McKinnon
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.
Resources from this episode:
- Alice Waters and elitism (NYT)
- Cooked, by Michael Pollan
Cookbooks mentioned in this episode:
- Salt Fat Acid Heat, by Samin Nosrat
- Small Victories, by Julia Turshen
- America’s Test Kitchen Family Cookbook
- America’s Test Kitchen Family Baking Book
- Thanksgiving: How to Cook it Well, by Sam Sifton
- The Art of Simple Food, by Alice Waters
- How to Cook, by Hugh Acheson
- The Food Lab, by J. Kenji Lopez-Alt
- On Food and Cooking, by Harold McGee
- Keys to Good Cooking, by Harold McGee
- Food IQ, by Daniel Holzman & Matt Rodbard
- The Gourmet Cookbook, by Ruth Reichl
- How to Cook Everything: The Basics, by Mark Bittman
Recipes mentioned in this episode:
- Blueberry pie (America’s Test Kitchen Family Cookbook)
- Classic apple pie (America’s Test Kitchen Family Cookbook)
- Apple pie (Thanksgiving: How to Cook it Well)
- Jennie’s chicken pelau (Small Victories)
- Best rice pilaf with roasted red cabbage (Small Victories)
- Beef stew (The Art of Simple Food)
- Tart and pie dough (The Art of Simple Food)
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Cook along with us! Next cookbook episode (releasing 5/18/2022): The Campout Cookbook, by Marnie Hanel & Jen Stevenson
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.
Resources mentioned in this episode:
- Samin Nosrat
- Salt Fat Acid Heat
- Home Cooking
- Waffles & Mochi
- Wendy McNaughton
- Japanese Cookbook for Beginners
- Snacking Cakes
- Eleven Madison Park granola (NYT)
- Mooncakes and Milk Bread
- Six Seasons
Recipes mentioned in this episode:
- Buttermilk-marinated roast chicken (page 340)
- Slow-roasted salmon (page 310)
- Pesto (page 382)
- Ligurian Focaccia
- Blue cheese dressing (page 249)
- Tahini dressing (page 251)
- Chicken pot pie (page 322)
- Chicken with lentil rice (page 334)
- Fresh ginger and molasses cake (page 412)
- Lori's chocolate midnight cake (page 410)
- Nekisia's olive oil and sea salt granola (page 402)
- Chicken stock (page 271)
- Tuscan bean and kale soup (page 274)
- Chicken and garlic soup (page 332)
- Shaved carrot salad with ginger and lime (page 227)
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Cook along with us! Next cookbook episode (releasing 5/18/2022): The Campout Cookbook, by Jen Stevenson & Marnie Hanel
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!)
- Bisto gravy granules
Cookbooks/recipes mentioned in this episode:
- Apples to Zucchini
- VB6, by Mark Bittman
- The Sprouted Kitchen, by Sara Forte
- Simply Julia, by Julia Turshen
- Linda McCartney’s Family Kitchen
- Love & Lemons, by Jeanine Donofrio
- The Weekday Vegetarians, by Jenny Rosenstrach
- Vietnamese Food Any Day, by Andrea Nguyen
- Indian Instant Pot cookbook, by Urvashi Pitre
- Dinner for Everyone, by Mark Bittman
- The New Vegetarian Cooking for Everyone, by Deborah Madison
- America’s Test Kitchen’s Vegan for Everybody
- America’s Test Kitchen’s Vegetables Illustrated
- America’s Test Kitchen’s Just Add Sauce
- My New Roots, by Sarah Britton
- Naturally Nourished, by Sarah Britton
- Family, by Hetty McKinnon
Recipes mentioned in this episode:
- Roasted red pepper, almond and garlic dip (Epicurious)
- Romesco, chickpea and smashed egg bowl (Smitten Kitchen Every Day)
- Sweet potato surprise (Love & Lemons)
- Super easy Mac & Cheese (Cook for Love)
- Black bean and corn tamale pie (Simply Julia)
- Carrot & chickpea korma (Simply Julia)
- Caribbean pelau with kidney beans & spinach (Simply Julia)
- Refried black bean tostadas with avocado & pickled onions (The Weekday Vegetarians)
- Spicy-tangy-smoky pinto bean bowls (The Weekday Vegetarians)
- Spiced chickpea stew with coconut and turmeric (Alison Roman, NYT)
- Coconut curry chickpeas with pumpkin and lime (Melissa Clark, NYT)
- Farro with roasted squash, feta and mint (Melissa Clark, NYT)
- Crispy tofu with broccoli and sesame peanut pesto (Smitten Kitchen Every Day)
- Mushroom bourgignon (Smitten Kitchen)
- Roasted portobello in wine sauce (Cook for Love)
- Vegan shepherd’s pie (Cook for Love)
- Kentucky fried cauliflower (Cook for Love)
- Sloppy janes (Cook for Love)
- Veggie nuggets (Cook for Love)
- Tempeh peanut chili (Dinner for Everyone)
- Mung bean dal (Dinner for Everyone)
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Cook along with us! Next cookbook episode (releasing 4/20/2022): Salt Fat Acid Heat, by Samin Nosrat
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!
Resources mentioned in this episode:
- Gwyneth Paltrow
- Thea Bauman
- It’s All Easy
- It’s All Good
- goop
Recipes mentioned in this episode:
- Avocado toast (page 45)
- Blueberry granola parfait (page 4)
- Açai bowl (page 2)
- Thai curry noodle pot (page 35)
- Chai tea (page 54)
- Matcha tea (page 60)
- Turkey meat loaf (page 124)
- Tikka masala roast chicken (page 165)
- Indian creamed spinach (page 103)
- Roasted cauliflower with curry and lime (page 117)
- Moroccan chicken salad wrap (page 32)
- Miso ramen (page 113)
- Asian-steamed halibut with scallions and bok choy (page 186)
- Black bean soup (page 64)
- Carbonara (page 66)
- Grilled cheese and easy tomato soup (page 71)
- Chocolate mousse (page 227)
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Cook along with us! Next cookbook episode (releasing 4/20/2022): Salt Fat Acid Heat, by Samin Nosrat
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.
Resources from this episode:
- Evernote
- Sara’s meal plan
- Meal matrix (The Lazy Genius)
- Renee’s Warm Season Meal Matrix
- Renee’s Warm Season Meal Queue
- Renee’s Cool Season Meal Matrix
- Renee’s Cool Season Meal Queue
- Our Groceries app
- Azure Standard
- Nuts.com
- Didn’t I just feed you?
Cookbooks mentioned in this episode:
- An Everlasting Meal
- Saving Dinner
- A New Way to Dinner
- Now & Again
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Cook along with us! Next cookbook episode (releasing 3/23/2022): It’s All Easy by Gwyneth Paltrow with Thea Bauman
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?
Resources mentioned in this episode:
- Dinner in an Instant
- Melissa Clark
Recipes mentioned in this episode:
- Garlic rice (page 85)
- Garlicky cuban pork (page 35)
- Moroccan chickpeas with kale (page 103)
- Lamb tagine with apricots and olives (page 52)
- Black beans with chili and cumin (page 109)
- Cowboy Beans (Hello, my name is Tasty)
- Black bean soup (It’s All Easy)
- Rice pudding with cardamom and rosewater (page 149)
- Port-braised short ribs with star anise (page 43)
- Chicken and dumplings (page 58)
- Wild mushroom, pancetta and pea risotto (page 88)
- Creamy macaroni and cheese (page 87)
- Paneer (Indian Instant Pot)
- Hummus (page 106)
- Bone broth (page 114)
- Chicken stock (page 114)
- Butter-braised Yukon Gold potatoes (page 139)
- Shakshuka (page 26)
- Hard-boiled eggs (page 25)
- Beets with dill, lime and yogurt (page 131)
- Tangerine carrots with ricotta, chives and walnuts (page 132)
- Coq au vin (page 60)
- Mashed potatoes with sour cream and chives (page 135)
- Shrimp scampi with white wine and fennel (page 70)
- Osso bucco (page 48)
- Smoky barbecue chicken (page 57)
- Oven barbecue chicken (The Kitchn)
- Molasses barbecue sauce (Small Victories)
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Cook along with us! Next cookbook episode (releasing 3/23/2022): It’s All Easy, by Gwyneth Paltrow with Thea Bauman
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!
Resources from this episode:
- Flour Water Salt Yeast by Ken Forkish
- Ken’s Artisan Pizza
- Tastebud
- Dove Vivi
- Pizza peel
- Fancy pizza ovens (1, 2, 3)
Recipes and ideas from this episode:
- Quick and easy pizza crust (Allrecipes)
- Artisan pizza or Ben’s pan pizza (Grand Central Baking Book)
- Basic pizza sauce (Flour Water Salt Yeast)
- Calzones (NYT)
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Cook along with us! Next cookbook episode (releasing 2/23/2022): Dinner in an Instant by Melissa Clark
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.
Resources mentioned in this episode:
- Yossy Arefi’s Apt 2B baking blog
- Sweeter off the Vine (also by Yossy Arefi)
Recipes mentioned in this episode:
- Whole-grain strawberry cake (page 79)
- Double apple cake (page 80)
- Mostly apples cake (page 53)
- Apple cake (Feeding a Family by Sarah Waldman)
- Simple sesame cake (page 115)
- Corn cake with honey (page 101)
- Almond butter banana cake (page 87)
- Buttery brown sugar pear and cranberry cake (page 40)
- All the spices cake (page 88)
- Brown butter pecan and white chocolate cake (page 133)
- Cocoa yogurt cake (page 135)
- Red velvet cake (page 159)
- Chocolate peanut butter cake (page 151)
- Vanilla buttermilk cake (page 173)
- Oatmeal chocolate chip cake (page 119)
- Lemony olive oil cake (page 44)
- Berry cream cheese cake (page 35)
- Strawberry glaze (page 75)
- Cocoa glaze (page 135)
- Fluffy pumpkin pancakes (NYT)
- Spiced honey cake (page 102)
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Cook along with us! Next cookbook episode (releasing 2/23/2022): Dinner in an Instant by Melissa Clark
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!
Resources from this episode:
- The First Forty Days
- Extra Helping
Recipes/ideas from this episode:
- Tuna noodle casserole
- Thai salad with cashews
- Picnic with salami, crackers etc.
- Homemade meatballs in tomato sauce
- West African peanut stew
- Slow-cooker cassoulet
- Foccacia (Salt Fat Acid Heat)
- Red lentil soup (Dinner in an Instant)
- The Kale salad that started it all (Six Seasons)
- Baked ziti
- Baked mac & cheese
- Butter chicken (Indian Instant Pot)
- Palak paneer (Indian Instant Pot)
- Tomato coconut soup (Indian Instant Pot)
- Baked oatmeal (Super Natural Every Day)
- Eleven Madison Park granola (NYT)
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
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
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."
Resources mentioned in this episode:
- Andrea Nguyen's Viet World Kitchen
- How to pronounce "star anise"
- Dave Chang and MSG
Recipes mentioned in this episode:
- Curry scented grilled beef lettuce wraps (page 139)
- Rice noodle salad bowl (page 197)
- Nuoc cham dipping sauce (page 30)
- Vibrant turmeric coconut rice (page 188)
- Charred Brussels sprouts with coconut (page 170)
- One-pot turmeric rice from NYT
- Coconut-kissed chicken and chile (page 100)
- Char siu chicken (page 97)
- Gingery greens and shrimp soup (page 68)
- Pressure-cooker vegetable stock (page 38)
- Pressure-cooker chicken stock (page 36)
- Instant Pot Sichuan spicy beef noodle soup (Viet World Kitchen)
- Crispy caramelized pork crumbles (page 132)
- Honey hoisin roast chicken and vegetables (page 104)
- Umami garlic noodles with shiitake mushroom (page 194, also on NYT)
- Smacked cucumber and shrimp salad (page 165)
- Bahn mi sandwich (page 62)
- Streetside corn and chile (page 51)
- Hanoi style bacon and grilled pork rice noodle bowls (page 201)
- Roasted cauliflower "wings" (page 48)
- Herby oven-steamed eggs (page 147)
- Caramel sauce (page 32)
- Ginger garlic fish parcels (page 115)
- No-churn Vietnamese coffee ice cream (page 210)
- Cashew sesame brittle (page 217)
About our guest:
Melissa Chan is the Director of Product at The Wild. She lives in Portland, Oregon with her spouse and 4-year-old son. She’s on Instagram @chanface.
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Cook along with us! Next cookbook episode (releasing 1/26/2022): Snacking Cakes by Yossy Arefi
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!
Our favorite kitchen tools:
- Fish spatula
- Rosle whisk/balloon whisk/silicone whisk/flat whisk
- Edlund kitchen tongs
- Kuhn Rikon peeler
- Peanut butter spreader (similar here)
- Tovolo flex-core spatulas
- GIR spatula
- Williams Sonoma metal measuring spoons/cups
- Stainless steel bowls
- Magnetic measuring spoons
- Narrow measuring spoons
- Thermostick Trio kitchen timer
- Food52 Everyday napkins
- Silicone basting brush
- Plastic dough tub
- Cleaning brush
- Tiny cast-iron pan
- Cuisinart toaster oven
- Food processor
- Mini food processor
- KitchenAid mixer
- Vitamix blender
- Thermapen meat thermometer/candy thermometer
- 4th burner pot
- Instant Pot
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!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Cook along with us! Next cookbook episode (releasing 12/29/2021): Vietnamese Cooking Any Day by Andrea Nguyen
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.
Resources mentioned in this podcast:
- 100 Cookies
- Baking for the Holidays
Recipes mentioned in this podcast:
- Soft chocolate chip cookies (page 29)
- Brown butter chocolate chip cookies (page 30)
- Thin and crispy chocolate chip cookies (page 32)
- Thin and crispy double chocolate cookies (page 35)
- Whole wheat chocolate chip cookies (Good to the Grain by Kim Boyce)
- Oatmeal chocolate chip cookies (Grand Central Baking Book)
- Chewy oatmeal chocolate chip cookies (AllRecipes)
- Toasted sesame cookies (page 238)
- Neapolitan cookies (page 200)
- Smoky butterscotch cookies (page 156)
- Snickerdoodles (page 48)
- Ginger cookies (page 51)
- Chocolate sugar cookies (page 42)
- Bourbon sablés with chocolate (page 59)
- Sugar cookies (page 246)
- Rocky road cookies (page 237)
- Raspberry rye cookies (page 121)
- Brownie cookies (page 45)
- Katharine Hepburn brownies (NYT)
- White chocolate brownies (page 88)
- Grapefruit cake bars (page 143)
- Thumbprints (page 55)
- Macarons (page 193)
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Cook along with us! Next cookbook episode (releasing 12/29/2021): Vietnamese Cooking Any Day by Andrea Nguyen
In this episode, we share our favorite Thanksgiving traditions and favorite recipes. We hope this episode inspires your holiday table this year.
Recipes mentioned in this podcast:
- Alison Roman dry-brined turkey (NYT)
- Simple roast turkey (Thanksgiving: How to Cook it Well)
- Stuffing (Smitten Kitchen cookbook)
- Marbled pumpkin gingersnap tart (Smitten Kitchen)
- Pecan pie (Hoosier Mama Pies)
- Honey pumpkin pie (Simply Julia)
- Pumpkin pie & all-butter crust (America's Test Kitchen)
- Carrot pie (Six Seasons)
- Cranberry lime tart (Bon Appetit)
- Ginger pear cranberry cake (Snacking Cakes)
- Vegan stuffing (NYT)
- Brussels sprouts with labneh & pickled shallots (NYT)
- Cornbread, sausage and dried fruit dressing (MyRecipes)
- Spicy caramelized squash with lemon and hazelnuts (NYT)
- Cranberry sauce (Thanksgiving: How to Cook it Well)
- Fluffy pumpkin pancakes (NYT)
- Thanksgiving biscuits (Bon Appetit)
- Mulled wine (Thanksgiving: How to Cook it Well)
- Eleven Madison Park granola (NYT)
- Olive oil and maple granola (Genius Recipes)
- Maple Old-fashioned (Now & Again)
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!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Cook along with us! Next cookbook episode (releasing 12/1/2021): 100 Cookies, by Sarah Kieffer
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.
Resources shared in this episode:
- Thanksgiving: How to Cook it Well
- The United States of Thanksgiving (NYT, 2014)
Recipes we talked about from this cookbook:
- Mashed potatoes (page 55)
- Braised Brussels sprouts with buttered bread crumbs (page 64)
- Quick turkey stock (page 19)
- A simple roast turkey (page 24)
- An even more simple roast turkey (page 26)
- Herb-roasted turkey (page 27)
- Fresh bread dressing (page 48)
- Giblet gravy (page 73)
- Basic cranberry sauce (page 75)
- Creamed Brussels sprouts (page 63)
- Maple-glazed carrots with black pepper (page 66)
- Three-pepper sausage cornbread stuffing (page 50)
- Scalloped potatoes (page 56)
- Mulled wine (page 93)
- Hot buttered rum (page 94)
- Pumpkin pie (page 106)
- Apple pie (page 97)
- Apple pizza (page 108)
Other recipes we mentioned:
- Buttered stuffing with celery and leeks (Alison Roman, NYT)
- America's Test Kitchen pumpkin pie
- Pumpkin chiffon pie
About our Guest
Kirsten Collins is the executive director of The Circus Project in Portland, Oregon.
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Cook along with us! Next cookbook episode (releasing 12/1/2021): 100 Cookies, by Sarah Kieffer
In this episode, we dive into meatballs! How we make them, how we eat them and our favorite tips and tricks for making great ones.
Recipes mentioned in this podcast:
- Rao's Meatballs
- Braised ginger meatballs in coconut broth (Smitten Kitchen)
- Meatballs marsala with wide egg noodles (Smitten Kitchen Every Day)
- Sesame-spiced turkey meatballs (The Smitten Kitchen cookbook)
- Turkey ricotta meatballs (Small Victories)
- Banh mi meatballs (Salad for Dinner)
- Lamb meatballs with couscous and English peas (Six Seasons)
- Albondigas (Amá)
- Curry-scented grilled beef (Vietnamese Food Any Day)
- Turkey and zucchini burgers (Jerusalem)
- Meatballs with any meat (New York Times)
- Tomato-glazed meatloaves with brown butter mashed potatoes (Smitten Kitchen)
- Dad's Tex-Mex meatballs (Simply Julia)
Resources from this episode:
- Killing it, by Camas Davis
- The Food Lab, by J. Kenji Lopez-Alt
About our guest:
Melissa Chan is the Director of Product at The Wild. She lives in Portland, Oregon with her spouse and 4-year-old son. She's on Instagram @chanface.
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Cook along with us! Next cookbook episode (releasing 11/3/2021): Thanksgiving: How to Cook it Well by Sam Sifton
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.
Resources shared in this episode:
- The Indian Instant Pot Cookbook
- Urvashi Pitre's website, Two Sleevers
Recipes we talked about in this episode:
- Punjabi lobia, black eyed peas with spinach (page 60)
- Garam masala (page 24)
- Ginger garlic paste (page 31)
- Murgh Makhani, butter chicken (page 98)
- Palak paneer (page 88)
- Tomato coconut soup (page 78)
- Lamb Rogan Josh, lamb curry (page 118)
- Lamb Dum Biryani, lamb and rice casserole (page 119)
- Kheema Nariyal Saag, ground beef coconut curry and spinach (page 112)
- Aloo gobi, potatoes and cauliflower (page 68)
- Bundh Gobi Mutter, cabbage and peas (page 74)
About our Guest
Kirsten Collins is the executive director of The Circus Project in Portland, Oregon.
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Cook along with us! Next cookbook episode (releasing 11/3/2021): Thanksgiving: How to Cook it Well by Sam Sifton
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.
Resources shared in this episode:
- Ellyn Satter & the Division of Responsibility
- The Lazy Genius & the meal formula
- Lunchbots lunchboxes
- Didn’t I just feed you? podcast
Recipes mentioned in this podcast:
- Dutch baby from NYT
- Roasted red pepper, almond and garlic dip from Epicurious
- Turkey ricotta meatballs, from Small Victories
- Lamb rogan josh, from the Indian Instant Pot cookbook
Cookbooks we mentioned:
- Salt Fat Acid Heat, by Samin Nosrat
- Six Seasons, by Joshua McFadden
- Indian Instant Pot Cookbook, by Urvashi Pitre
- Sheet Pan Suppers, by Molly Gilbert
- One Pan and Done, by Molly Gilbert
- Small Victories, by Julia Turshen
- Simply Julia, by Julia Turshen
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Cook along with us! Next cookbook episode (releasing 10/6/2021): The Indian Instant Pot, by Urvashi Pitre
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.
Resources shared in this episode:
- Six Seasons
- Joshua McFadden
- Community supported agriculture
- A recap of the controversy over Joshua McFadden
Recipes we talked about in this episode:
- Carrot pie in a pecan crust (Page 297)
- Parsnip, date and hazelnut loaf cake with Meyer lemon glaze (Page 361)
- Raw asparagus salad with breadcrumbs, walnuts and mint (Page 73)
- Couscous with English peas, apricots and lamb meatballs (Page 88)
- Braised beef with lots and lots of onions (Page 356)
- Beet slaw with pistachios and raisins (Page 133)
- Celery salad with dates, almonds and parmigiano (Page 145)
- The kale salad that started it all (Page 309)
- Kale sauce with any noodle (Page 312)
- Grilled radishes with dates, apples and radish tops (Page 115)
- Roasted beets, avocado and sunflower seeds (Page 134)
- Grilled eggplant with tomatoes, torn croutons and lots of herbs (Page 236)
- Tomato, melon and hot chile salad with burrata (Page 265)
- Israeli-spiced tomatoes, yogurt sauce and chickpeas (Page 266)
- Raw Brussels sprouts with lemon, anchovy, walnuts and pecorino (Page 284)
- Farro and roasted carrot salad with apricots, pistachios and whipped feta (Page 290)
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Cook along with us! Next cookbook episode (releasing 10/6/2021): Indian Instant Pot Cookbook, by Urvashi Pitre
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.
Resources shared in this episode:
- Why Cookbook Clubs Should Be the New Way We Entertain, by Tara Austen Weaver in Serious Eats
- The Buy Nothing project
- Marco Polo
Kirsten's 5 steps to start a Cookbook Club:
- Figure out what's important to you
- Decide who's in it
- Apply some structure
- Decide how to stay in touch
- Let it evolve
About our guest
Kirsten Collins is the co-founder of our real-life Cookbook Club. She is the executive director of The Circus Project in Portland, OR.
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Cook along with us! Next cookbook episode (releasing 9/8/2021): Six Seasons, by Joshua McFadden
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.
Resources shared in this episode:
- Small Victories by Julia Turshen
- Julia Turshen on Instagram, @turshen
- Slow roasted salmon from Salt Fat Acid Heat, by Samin Nosrat
- Julia Turshen's second book, Now & Again
Recipes we talked about in this episode:
- 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
Join our Cookbook Club!
- Our Instagram, @cookbookclubshow
- E-mail us: cookbookclubshow@gmail.com
- Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
- Cook along with us! Next cookbook episode (releasing 9/8/2021): Six Seasons, by Joshua McFadden