46: What we're cooking now

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 Park granola (NYT) White bean tomato (Dinner in One) Miso-marinated salmon (Dinner in One) Pork chop skillet (Dinner in One) Orzo minestrone soup (Dinner in One) Italian roast potatoes (NYT) Sesame, cucumber and avocado salad (NYT) Rao’s meatballs (NYT) Jennie’s chicken pelau (Small Victories) Caribbean kidney bean pelau (Simply Julia) Potato chip ricotta fish cakes (Simply Julia) Sour cream pancakes (Small Victories) Chicken and black-eyed pea chili (Now & Again) Chili non carne (Linda McCartney’s family kitchen) Caramelized shallot pasta (NYT) Steak fajitas (NYT) Hummus tehina (Zahav) Marinated goat cheese (Nothing Fancy) That Cheese Plate will change your life Resources mentioned in this episode: Melissa Clark interview on NPR Caro Chambers 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 5/17/2023): Korean American, by Eric Kim

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