66: What We're Cooking Now

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