Cookbook Club

66: What We're Cooking Now

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