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) ...

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. Recipes mentioned in this episode: Dutch baby (Grand Central Baking Book or NYT) Sour cream pancakes (Small Victories) Buttermilk pancakes (NYT) Waffles (NYT) Almond flour pancakes (King Arthur Flour) Buckwheat buttermilk flapjacks with maple bourbon butter...

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 Fish sauce wings (Pok Pok) Gravlax with lemon...

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: Julia Turshen Melissa Clark Samin Nosrat Yotam Ottolenghi Deb Perelman Heidi Swanson Alison Roman In Bibi’s Kitchen, by Hawa Hassan Nothing Fancy, by Alison Roman Dining In, by Alison Roman Labne with sizzled scallions (Nothing Fancy) Spicy marinated...

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...

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! Recipes mentioned in this episode: Lamb arayes (Simply Julia) Ginger lime chicken (NYT) Spicy honey-brushed chicken thighs (Cooking Light) Huli huli chicken (NYT) Grilled za’atar chicken with garlic yogurt and cilantro (NYT) Chicken skewers with three marinades (Zahav) Molasses...

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...

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. Recipes mentioned in this episode: Don’t call it a crudité (Nothing Fancy) Marinated goat cheese with lemony za’atar (Nothing Fancy) Hummus (Dinner in an Instant) Hummus tahina (Zahav) Cowboy caviar (NYT) Lentil soup dip (Simply Julia) Meatloaf sandwich (Now & Again) Sicilian chicken salad (Salt...

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...

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. Recipes mentioned in this episode: Skillet weeknight chili (NYT) Cowboy beans (Hello, My Name is Tasty) Mac & Beer cheese (The Campout Cookbook) Vegetarian chili (Cook for Love) Mushroom fajita mix (Cook for Love) Tri-tip sandwich bar (The Campout...

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...

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. Recipes mentioned in this episode: Raisin pecan bread (Evolutions in Bread) Chewy earl grey sugar cookies (NYT) Apple & toasted oat muffins (Small Victories) Big cluster granola (The Smitten Kitchen cookbook) Eleven Madison...

Cannelle et Vanille is a comforting and lovely cookbook full of gluten-free recipes that are “for everyone.” Do we agree? Listen to find out. Recipes mentioned in this episode: Nordic Rye-style seed bread (page 101) Cinnamon buns (page 78) Black olive, caraway and honey yeast bread (page 110) Raspberry pancakes with maple yogurt (page 95) Buckwheat crepes with chocolate-hazelnut butter (page 92) Ginger-turmeric milk (page 66) Crispy chickpeas with rice, sweet potatoes,...

Everything is SO expensive right now. We got together to chat about how to reduce our grocery bills by using it all up in creative ways. Join us! Recipes mentioned in this episode: Tuna mayo rice bowl (NYT) Kale sauce with any noodle (Six Seasons) Lubav’s green spaghetti (Simply Julia) The most adaptable one-bowl poundcake (NYT) Quiche lorraine (NYT) Cookbooks mentioned in this episode: Now and Again, by Julia Turshen The Everlasting Meal, by Tamar Adler Join our Cookbook...

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...

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. Recipes mentioned in this episode: Toll House chocolate chip cookies (NYT) Chocolate chip cookies (Good to the Grain) Chewy chocolate chip oatmeal cookies (Allrecipes) Oatmeal chocolate chip cookies (Grand Central Baking Book) Salted tahini...

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. Resources mentioned in this episode: Amá: A Modern Tex-Mex Kitchen Bar Amá Recipes mentioned in this episode: Albondigas with tomatillo salsa (page 86) Borracho beans (page 145) Cowboy Beans (Hello, My name is Tasty) Huevos rancheros (page 52) Refried borracho beans...

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. Resources mentioned in this episode: Humble Bean blog Recipes mentioned in this episode: Basic dashi, page 18 Vegan dashi, page 19 Miso soup, page 20 Coconut, almond & matcha granola, page 32 Easy cucumber pickles, page 35 ...

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. Resources mentioned in this episode: Instant Pot egg bite mold Recipes mentioned in this episode: Spicy pork shoulder (NYT) Pressure cooker beef pho (NYT) Oven-braised beef with tomatoes and garlic (Smitten Kitchen) Pressure cooker classic beef chili (NYT) Harissa, butternut and chickpea...

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? Resources mentioned in this episode: 101 Cookbooks Super Natural Simple Recipes mentioned in this episode: Granola (page 26) Baked oatmeal (page 44) Millet muffins (page 41) Chickpea stew (page 134) Open-faced egg sandwich (page 60) Rye soda bread (page 96) Summer squash soup (page...

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. Resources mentioned in this episode: How to Make the Perfect cookie box (NYT) Recipes mentioned in this episode: Eggnog snickerdoodles (NYT) Dirty chai earthquake cookies (NYT) Rosemary olive oil shortbread (Smitten Kitchen Every Day) Fudgy bourbon balls (NYT) Nut...

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. Resources mentioned in this episode: Alison Roman Small Kitchen, Big Thanksgiving video Sweet Enough Recipes mentioned in this episode: Creamy goat cheese with lemony za’atar (page 53) ...

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. Resources mentioned in this episode: Doughnut pan Rhodes cinnamon rolls Mail-order croissants Recipes mentioned in this episode: Baked pumpkin doughnuts (NYT) Cranberry crumb muffins (NYT) Apple cider baked doughnuts (NYT) Sweet...

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. Resources mentioned in this episode: J. Kenji López-Alt Christopher Kimball Samin Nosrat Joshua McFadden Lessons in Chemistry, by Bonnie Garmus Recipes mentioned in this episode: Stir-fried...