Cookbook Club

3: Six Seasons

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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)

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      • E-mail us: [email protected]
      • 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
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        Cookbook ClubBy Sara Gray & Renee Wilkinson
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