RSVP

Group 2 members, we hope to see you at our first party!

Sunday, March 22, 2026

1:30-3:30PM

The Schenectady Historical Society (32 Washington Avenue

Recipe Sign Ups

Please sign up for a recipe from Baking & The Meaning of Life here.

While we strongly encourage everyone to make and bring a dish (That’s the fun!), we also understand that sometimes life gets in the way. Every member is entitled to one free pass. If you are unable to make a dish for one of the parties but are still able to attend, please come along anyway! We are sure to have plenty of food for everyone to enjoy.

1. Baking & The Meaning of Life

Helen Goh has spent decades thinking about what baking means—not just how it works, but what it can do. In this deeply personal collection, she draws on her Malaysian roots, Australian upbringing, and years working alongside Yotam Ottolenghi to offer recipes that are both generous and inventive.

Sweet or savory, simple or celebratory, each dish is written with the kind of warmth and precision that helps home bakers feel capable and curious at once.

II. Peckish

Suzanne Lenzer offers a celebration of mindful snacking with more than 75 recipes well worth nibbling on, whether you’re eating for one or entertaining a group of friends.

In Giada De Laurentiis’ words, “Suzanne does ‘girl dinner’ one better with Peckish, a charming collection of not-quite-meals that perfectly satisfy the way we want to eat today.”

P.S. You might recognize Suzanne’s name from previous years of Cookbook Club when we featured her book Graze. There’s a reason we’re bringing her back!

III. Sour Cherries & Sunflowers

Anastasia Zolotarev celebrates Eastern European food culture and identity through over 80 delicious, entirely achievable recipes. Through the pages, she finds the balance between preserving tradition and sharing the evolution of her family’s recipes.

For slow mornings at home, there are Blueberry and Buckwheat Pancakes, whilst Pyrizhky and Varenyky dumpling recipes are shared with tales of family gatherings around the table. You’ll find everyday recipes like babka and borsch, as well as salads, preserves, and even desserts such as Honey, Walnut and Soured Cream Cake and Plum Rogaliki cookies.

IV. Turquoise

Greg and Lucy Malouf delight us by bringing their own inimitable blend of food and travel writing to the Turkish culinary landscape. They journey through a land where the rich diversity of climate, countryside and architecture provide a fitting background for an equal variety and richness of cuisine.

A personal note: I’ve had this book for a while. The recipes can be involved, but they’ve yielded some of the best meals I’ve ever made.