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Titre
Date
Durée
75: Mi Cocina
12 Jun 2024
00:28:02
Rick Martinez brings his warm, fun and exuberant personality to this collection of Mexican cuisine from different regions of Mexico. We love the color and texture throughout this book and talk about one of the yummiest meals we’ve shared together. Somebody book us a trip to sunny Mexico!
Cook along with us! Next episodes coming in September 2024 after a summer break!
74: Pie
29 May 2024
00:30:06
Pie is wonderful. Dessert pie is the best. And it makes us
feel downright patriotic. Join us as we geek out on crust, fillings and baking techniques in this episode all about pie.
Cook along with us! Next cookbook episode (releasing 6/12/2024 most likely — thanks for your patience!): Mi Cocina, by Rick Martinez
65: Ever Green Vietnamese
24 Jan 2024
00:33:56
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.
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.
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)
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!
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)
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.
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)
Cooking is one thing, but it takes a whole lot of logistics to plan,
shop, organize and keep track of the groceries, recipes and cookbooks in
our kitchens. Today we’re joined by Kirsten Collins to chat about how
we organize our kitchens and our deeply personal ways of organizing
cookbooks.
We 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)
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.
Bryant Terry is a visionary in the vegan cooking world, and
we tried out this well-known cookbook. We talk about nesting doll recipes, brilliant vegan flavor boosters and decide whether this book could ever work on a weeknight. (And yes, we know we sound a little breathy in the audio on this episode, we’re working on it!)
Recipes mentioned in this episode:
All-green everything salad with creamy sage dressing (page 148)
Cornbread muffins (page 37)
Dill pickled fennel (page 44)
Red rice with spring vegetables (page 74)
Sweet potato, russet potato and tempeh hash (page 183)
Cook along with us! Next cookbook episode (releasing 6/12/2024 most likely — thanks for your patience!): Mi Cocina, by Rick Martinez
55: Everyone's Table
06 Sep 2023
00:32:37
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
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:
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)
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!
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)
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.
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)
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.
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)
We are always looking for new inspiration in the kitchen, and always
facing the challenges of everyday life with kids, families and work
demands. In this episode, we talk about what we’ve been cooking in our
kitchens in the hopes that it’ll inspire you.
We 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.
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)
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.
A bold and beautiful book full of bright photographs, this one certainly caught our attention — but how is it to cook from? We take on this chef-written cookbook and share our victories and our fails from it.
Cook along with us! Next cookbook episode (releasing 3/22/2023): Provisions, by Michelle and Suzanne Rousseau
40: Salad
08 Feb 2023
00:29:59
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)
A small, humble cookbook that took us by surprise. This Japanese cookbook from Azusa Oda is full of heavy-hitting simple recipes with clean flavors. Hear us talk about a whole pile of recipes we’ve made — and let us know if you’ve cooked from it too.
Cook along with us! Next cookbook episode (releasing 2/22/2023): Amá: A Modern Tex-Mex Kitchen by Josef Centeno and Betty Hallock
38: Instant Pot Round-Up
11 Jan 2023
00:34:30
It’s a new year, and for us, we’re feeling a draw toward simplicity and ease in our cooking. This week we’re talking about all our favorite easy, delicious things to cook in the Instant Pot.
We’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?
Oh boy, how can two ladies have so many opinions about holiday cookies? You’re about to find out. Join us as we dig into our history eating and baking these cookies, and a roundup of some of our favorite recipes.
This 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)
Big bold flavors and a big bold personality — Alison Roman brings it all in this book about “having people over” and not “entertaining,” thank you very much. Renee thinks Roman shows her immature side and we look past the very 1970s photography style to get to the meat of this popular cookbook.
Cook along with us! Next cookbook episode (releasing 12/28/2022): Super Natural Every Day, by Heidi Swanson
34: Holiday breakfasts
16 Nov 2022
00:25:35
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.
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.
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.
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.
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.
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.
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)
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.
Gelato, ice cream, sorbet, granitas and boozy popsicles. It's hot outside and we're dreaming of making ice cream and all kinds of frozen treats at home with our buddy Rebecca Ringquist.
Rebecca Ringquist is an artist and the designer and founder of Dropcloth Samplers. She’s an avid home cook based in Portland, Oregon. Find her on Instagram @dropcloth.
There are very many things you can put on buns. Make your
own buns, buy some at the grocery store, make a thing on a bun! We give you a whole list of ideas you can use for a meal on a bun!
This vibrant, 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.
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.
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.
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.