Cookbook Club

By Sara Gray & Renee WilkinsonArts Food

Cookbook Club episodes

September 21, 202230: Pumpkin 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.
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: [email protected]

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
34 min
September 07, 202229: Smitten Kitchen Every Day
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: [email protected]

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
31 min
August 24, 202228: Season One Wrap-up
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: [email protected]

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
35 min
August 10, 202227: Maangchi's Big Book of Korean Cooking
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: [email protected]

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
33 min
July 27, 202226: Ice cream & frozen desserts
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: [email protected]

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
43 min
July 13, 202225: Zahav
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: [email protected]

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
39 min
June 29, 202224: Summer berry cakes
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: [email protected]

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
30 min
June 16, 202223: Family
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: [email protected]

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
35 min
June 01, 202222: Cooking on Vacation
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: [email protected]

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
34 min
May 18, 202221: The Campout Cookbook
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: [email protected]

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
38 min

About Cookbook Club

From the publisher's feed

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…