Cookbook Club

Cookbook Club is back, with a new format that makes you part of the show!
Each month, I’ll cook through one cookbook and share my favorite recipes, my not-so-favorites, and what I’ll make again. Then I’ll invite you to cook along and send me a short voice memo about your experience, and I’ll weave your voices right into the episode. Sometimes friends from my real-life cookbook club in Portland will join me too.
Our first book is Good Things by Samin Nosrat, author of Salt Fat Acid Heat. That episode comes out Wednesday, November 4.
How to join in: Cook anything from Good Things, record a 1–2 minute voice memo on your phone about what you made and how it went, and email it to cookbookclubshow@gmail.com by Friday, October 30. Start by telling me your first name and where you’re cooking from. Sending a memo means you’re okay with me using it on the show.
Follow along on Instagram: @cookbookclubshow

Join us for our farewell episode, where we talk about the process of making the podcast and hear from some of our listeners! Thank you all for listening for the last four years and making this such a fun project for us.
Recipes and resources mentioned in this episode:
Eleven Madison Park granola (NYT)
Baked eggs with crushed chickpeas, chorizo and herby breadcrumbs (Dining In)
Cinnamon rolls (NYT)
Curried chicken salad (Salt Fat Acid Heat)
Chicken pelau (Small Victories)
Shepherd’s Pie (Whole30)
Strawberry summer stack cake (Smitten Kitchen Keepers)
Strawberry summer sheet cake (Smitten Kitchen)
Strawberry summer snack cake (Smitten Kitchen)
Cranberry pear cake (Snacking Cakes)
Almond olive oil rosemary shortbread (Smitten Kitchen Every Day)
Beef stew (My Kitchen Year)
Bacon & Egg spaghetti (Dinner in One)
Third Culture Cooking by Zaynab Issa
The Michael Scott Podcast Company podcast
Home Cooking podcast

Join our Cookbook Club!
Our Instagram, @cookbookclubshow
E-mail us: cookbookclubshow@gmail.com
Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
Our sponsors: Dropcloth Samplers

Snacks, as Sara says, are a life raft in the chaos of motherhood. Renee has a whole snack system. We have, actually, a lot to say about snacks. Join us!
Recipes and resources mentioned in this episode:
Costco high-protein granola bars
That’s It fruit bars
Rx bars
Epic bars (bison & cranberry)
Larabars
Partake brand vanilla wafers or graham crackers
Chomps
Wild Zora
GoMacro
White bean spread (Super Natural Every Day)
Hummus (Dinner in an Instant)
Goat cheese with za’atar and lemon (Nothing Fancy)
Penzey’s buttermilk ranch dressing & dip
Honey roasted cashews (Cooking in Real Life)
Pizza pistachios (EatingWell)
Everything seasoned almonds (EatingWell)
Curried cashews (EatingWell)
Vegan boards
That cheese plate will change your life
Join our Cookbook Club!
Our Instagram, @cookbookclubshow
E-mail us: cookbookclubshow@gmail.com
Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
Our sponsors: Dropcloth Samplers
Cook along with us! Our next (and last!) cookbook episode (airing 7/9/2025): Ottolenghi Simple, by Yotam Ottolenghi

We’ve had listener requests for Ottolenghi books over the years, and we’ve saved him for out last cookbook episode! We talk about his signature flavors, whether this book is overly simple, and whether we love it.
Recipes mentioned in this episode:
Gem lettuce with fridge raid dressing (page 37)
Curried lentil, tomato and coconut soup (page 52)
Roasted eggplant with anchovies and oregano (page 64)
Chicken marbella (page 229)
Sweet potato fries (page 145)
Baked rice with confit tomatoes and garlic (page 174)
Spring roast chicken with preserved lemon (page 227)
Blueberry, almond and lemon cake (page 276)
Plum, blackberry and bay friande (page 274)
No-churn raspberry ice cream (page 292)

Join our Cookbook Club!
Our Instagram, @cookbookclubshow
E-mail us: cookbookclubshow@gmail.com
Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
Our sponsors: Dropcloth Samplers

We are revisiting one of our favorite topics: meal trains! After Renee’s cancer diagnosis and treatment, we both learned so much more about meal trains. This is the best way to support people in your world with your cooking skills. Join us for some new tips and ideas.
Recipes and resources mentioned in this episode:
Green smoothies (NYT)
Seed crackers with oil-packed tuna, avocado and supremed grapefruit (Health Nut)
Eleven Madison Park granola (NYT)
Ligurian foccacia (Samin Nosrat)
Snacking Cakes, by Yossy Arefi
Bentgo meal prep containers (Amazon)
Spiced chickpea stew with coconut and turmeric (NYT)
Cranberry apple cake (Snacking Cakes)
Skillet chicken pot pie (NYT)
Skillet chicken pot pie (Small Victories)
Now & Again, by Julia Turshen
Stella’s Kitchen

Join our Cookbook Club!
Our Instagram, @cookbookclubshow
E-mail us: cookbookclubshow@gmail.com
Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
Our sponsors: Dropcloth Samplers
Cook along with us! Our next (and last!) cookbook episode (airing 7/9/2025): Ottolenghi Simple, by Yotam Ottolenghi