Cookbook Club

60: New York Times Cooking Roundup

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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: ⁠[email protected]⁠
    • 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
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      Cookbook ClubBy Sara Gray & Renee Wilkinson
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