Food Friends: Home Cooking Made Easy

What if one ingredient could turn your weeknight dinners into satisfying dishes in less than 30 minutes — without ever feeling repetitive? Cooking dinner can sometimes feel like a dull routine, but a simple can of chickpeas can change that. In this re-release of a fan-favorite episode, and with the help of Sarah Bond, nutritionist and creator of Live Eat Learn, we dive into the world of vegetarian meals built around our favorite versatile, affordable pantry staple. By the end of this episode, you’ll learn how to: Whip up the 15-minute viral “Marry Me Chickpeas” Discover the unique, simple spice blend for addictive “Dorito” chickpeas – a snack-turned-main-dish that even reluctant bean lovers will enjoyCook up easy-to-make meatless dinners, like crispy, golden air-fried chickpeas and a flavorful sheet pan meal packed with vegetables Hit play on this episode to uncover the endless possibilities of chickpeas! *** For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! *** Links Sarah Bond’s Instagram, her site: Live Eat Learn – Easy Vegetarian Recipes, and her cookbook! Marry Me Chickpeas (with creamy Tuscan sauce) Roasted chickpea gyros Roasted veggie glow bowls Copy cat Cafe Yum sauce Crispy air fryer chickpeas 15-minute chickpea tacos with creamy cilantro sauce Chickpea blondies Vegan chicken and dumplings (with chickpeas!) Chickpea pot pie Vegan aquafaba + coconut popsicles **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

What do you do with those jars of tahini, gochujang, and miso sitting in your pantry? If you have condiments in your kitchen that you always mean to use — but never quite know how — this episode is for you! This week, we’re answering a listener question and breaking down three powerful, versatile ingredients: tahini, gochujang, and white miso. We share simple techniques and go-to recipes to help you actually use them in your everyday cooking. By the end of this episode, you’ll discover: Easy, flexible ways to use tahini, gochujang, and misoGo-to ideas for sauces, sheet-pan meals, noodles, and moreHow a small spoonful of can add big flavor to your next stew, BBQ, or braise Tune in for a quick dose of home cooking inspiration! *** For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! *** Links: Tahini: Easy Tahini Sauce with just water and lemon from The Immigrants Table Sonya’s tahini sauce 3 ways from The Nosher (including with gochujang!) Sonya’s Tahini Chocolate Chunk Cookies Sonya’s flourless Tahini Brownies from The Nosher Tahini roasted swordfish from Ham El-Waylly David Leibovitz has a a really good loaded tahini granola recipe Some of our favorite tahini brands Soom, Seed & Mill, Whole Foods 365 Organic Tahini, and Eden Foods  Gojuchang Gochujang Buttered Noodles by Eric Kim for NYT Cooking Sheet-Pan Bibimbop by Eric Kim for NYT Cooking Roasted Gochujang Salmon by Sue Li for NYT Cooking Hetty Lui McKinnon’s sticky gochujang brussels sprouts from her cookbook Tenderheart A great list of Korean recipes made with gochujang from Maangchi Miso  Coconut Miso Salmon Curry by Kay Chun for NYT Cooking Maple and Miso Sheet-Pan Salmon with Green Beans by Colu Henry for NYT Cooking  Nobu’s Miso Black Cod from The Kitchn Miso Caesar from Top Chef Melissa King from our Substack  5-Minute Carrot Miso Dressing by Kale Junkie, similar to what Sonya makes  Corn and Miso Pasta Salad by Ham El-Waylly for NYT Cooking **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

Are you looking for quick, satisfying dinners and seasonal ideas to get out of a cooking rut and get dinner on the table faster? If you’ve ever come home with a bundle of asparagus, some greens, or a beautiful piece of fish— only to fall back on the same old routine— this episode is for you. This week, we’re sharing 30-minute spring meals that feel fresh and seasonal but are built for real weeknights: minimal prep, big flavor, fewer dishes, and smart shortcuts. By the end of this episode, you’ll have: Two easy stir-fries to make the most of asparagus seasonA surprisingly simple dumpling you can make in about 15 minutesA way to turn a small piece of fish into a Japanese restaurant-style meal at home Press play now to make your spring cooking simpler and easier! *** For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! *** Links: 15-minute turmeric black pepper chicken with asparagus by Ali Slagle for NYT Cooking – we love the turmeric from Diaspora Co and from Burrlap & Barrel Steak and asparagus stir fry with rice by Martha Stewart  Easy lamb meatballs for mediterranean bowls from Recipe Tin Eats Lemony Peas and Dumplings by Carolina Gelen for NYT Cooking Japanese Sashimi and Rice (Chirashi) by Staci Adimando for Saveur Salmon with Swiss Chard and Radishes (one-pot) by Emily Paster for Midwest Living Some of our favorites from last year’s episode:  Sonya’s sheet-pan lemony baby artichokes and potatoes, and also her simple roasted artichoke recipe Penne with asparagus and lemon sauce by Faith Heller Willinger, from The 150 Best American Recipes cookbook *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

How can one ingredient completely change your weeknight cooking? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you’ll want to make Ham El-Waylly's highly-rated Kung Pao tofu recipe that’s perfect for breaking out of a cooking rut. You’ll also want to try a loaded veggie sandwich that’s a fridge-cleanout hero, and you’ll discover a fresh take on a morning pastry. Tune in for a quick dose of home cooking inspiration! *** For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! *** Links:  Kung Pao Tofu by Ham El Waylly for NYT Cooking Ham El Waylly’s new book book: Hello, Home Cooking: Do-able Dishes for Everyday and our episode with Ham  Raspberry Danish with puff pastry video Sonya’s blueberry cheesecake danish recipe Kari’s Veggie Sandwich: Thickly sliced whole-wheat sourdough (Adrian Hale’s recipe), but any thick-sliced fresh bread would work!Spread hummus on one slice of bread (I love Little Sesame classic) and top with grated carrot and crumbled fetaMash avocado and a little kosher salt on the second siide, then top with thinly sliced cucumber, peeled and thinly sliced kohlrabi, and honey-mustard pickles (my family’s local fave Kaylin & Kaylin)Shred romaine, baby gem, or iceberg lettuce and carefully top one side, then close the sandwich, and cut in halfServe with your favorite chips! **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

When the weather warms up, soup can feel like it should be off the menu – but we believe that soup season can last all year, and may even be best in spring! This week, we’re sharing 6 flexible soup-and-salad menus that celebrate seasonal ingredients while keeping home cooking unfussy. We’re relying on light, brothy soups with greens and herbs, silky vegetable purées, and bright seasonal salads packed with herbs that are as satisfying as they are colorful.  By the end of this episode, you’ll: Rethink soup season with spring-ready recipes that feel both cozy and lightHave go-to soup and salad pairings for easy, complete meals for weeknights or entertainingFeel more confident turning farmers' market finds (or freezer staples) into vibrant dinners Whether you’re cooking for one or hosting a dinner party, press play now to bring fresh, feel-good spring cooking to your table! *** For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! *** Links: Spring tortellini soup with peas and asparagus by Amelia Rampe + Strawberry kale salad from our Substack  Lemony Carrot + Cauliflower Soup by Melissa Clark + Collard Green Salad with Ginger and Spicy Seed Brittle by Claire Saffitz for Bon Appetit Somen noodle soup with mushrooms and greens by Sue L for NYT Cooking +  Vietnamese chicken salad from Food & Wine Locro de Papas adapted from Anastacia Marx de Salcedo for Gourmet +  Escarole salad with Horseradish and Capers by Ignacio Mattos for Bon Appetit  Lentil tomato soup by Carolina Gelen +  Alice Waters’ baked goat cheese with spring lettuce salad  Stracciatella with Broccoli Rabe from Sunset Magazine + Little Gem Salad with Lemon Cream and Hazelnuts by Joshua McFadden, adapted by Michael Gradyon and Nikole Harriott for Bon Appetit  Other mentions: Lee Bailey’s Soup Meals Springtime Minestrone from our Substack  **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

What if you could make pies from scratch with super-easy crusts and fillings for your next dinner party or potluck? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you'll want to make tofu schnitzel that's shatteringly crunchy on the outside, tender on the inside, and completely plant-based. You'll also discover two easy pies: a saltine-crusted Atlantic Beach pie that's sweet, salty, and tangy all at once, and a creamy chocolate pie with an Oreo crust. Tune in for a quick dose of home cooking inspiration! *** For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! *** Links Crispy Tofu Schnitzel from Live Eat Learn Chocolate cream pie with an Oreo crust by Samantha Seneviratne for NYT Cooking (unlocked) Atlantic Beach Pie by Bill Smith for NYT Cooking (unlocked), made with a saltine crust, creamy lemon-lime filling, and topped with tangy labneh-whipped cream topping *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

Once you've loaded up your tote bag with seasonal produce, what do you actually make with it all when you get home? This week, we're cutting through the overwhelm with 8 seasonal recipes worth adding to your spring rotation. By the end of this episode, you'll: Have quick, easy ways to make the most of asparagus season — including a speedy sheet pan meal and a light, herbaceous spring rollKnow exactly what to do with a beautiful bunch of purple spring onions, like baking a buttery, savory tart you can make with store-bought crustDiscover the rhubarb recipe we make every single year, plus a new one we can't wait to try Listen now before your next market trip! *** For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! *** Asparagus Grilled asparagus tofu spring rolls from Bojon Gourmet Broiled salmon and asparagus with creme fraiche by Molly Gilbert for Sunset Magazine (and you can even make creme fraiche at home) Arugula Easiest shaved asparagus and arugula salad from Canal House Favas & Peas Sizzling Halloumi with Fava Beans and Mint Spring onions Spring onion and cheddar quiche with balsamic tomatoes from Olive Magazine David Leibovitz herbed ricotta tart with spring onions (you can leave out the chorizo and use any 9” tart pan you like) Nettles Nettles on pizza or another recipe Rhubarb Claire Saffitz’s rhubarb custard cake for Bon Appetit or Roasted rhubarb from Zoe Francois Coconut milk custard with strawberry rhubarb compote *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

What if a jar of beans in your pantry could turn into a curry you enjoy all week? In this bite-sized episode, we’re sharing the most delicious things we cooked and ate this week to inspire each other — and you. By the end of this episode, you’ll want to make a Kenyan weeknight-friendly mung bean curry that’s rich with coconut milk and fully vegan. You’ll also discover a chocolate almond cookie that’s naturally gluten-free, perfect for using up extra egg whites, and elegant enough for any occasion. Tune in for a quick dose of home cooking inspiration, and walk away with two recipes you’ll want to make again and again! *** For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! Our next gathering is April 8th at 4:30 PM PT! *** Links: Nengu - Kenyan Mung Bean Curry from Baking Hermann Chocolate Amaretti Cookies by David Tanis for NYT Cooking Ottolenghi’s amaretti cookie recipe *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

What do professional chefs do differently — and how can you use those skills at home? It can feel like a lofty goal, but in this episode, Ham El-Waylly shows us how approachable it really can be. He shares practical, real-life cooking tips and easy, flavor-building techniques that work in any kitchen, no matter how busy or overwhelming daily life feels. By the end of this episode, you’ll learn: How toasting pasta might change the way you think about spaghetti foreverA surprising method for transforming tofu into something everyone at the table will loveThe inexpensive, often-overlooked tools restaurant chefs rely on that can make a big impact in a home kitchen Press play to hear our conversation with the insightful and inspiring Ham El-Waylly, and discover new recipes and techniques you’ll want to try out right away! *** For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! *** Links: You can find Ham El Waylly on Instagram, and visit his restaurant Strange Delight in Brooklyn! Check out his new book: Hello Home Cooking! Doable Dishes For Every Day Some of our favorite recipes by Ham, from NYT Cooking (unlocked): Kari’s favorite Cauliflower Salad Sandwiches His very popular Kung Pao Tofu Corn and Miso Pasta Salad Brown Butter Bucatini with Charred Cabbage Recipes we can’t wait to make from Hello Home Cooking: Toasted Thin Spaghetti with Black Beans and Parm Eggplant and Tofu Ragu Tahini roasted swordfish Date Fudge Frito Chocolate Ganache Tart Some of Ham’s favorite kitchen appliances and tools: Zojurushi Rice cooker Fish Spatula The Kunz Spoon *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

Ever had a recipe surprise you in the best possible way? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you’ll want to make our new favorite crispy vinegar-roasted chicken with garlicky crushed olive sauce that’s easy enough for a weeknight and impressive for hosting guests. You'll also discover a one-bowl black bean brownie recipe that’s ultra fudgy, gluten-free, and comes together with simple pantry staples. Tune in for a quick dose of home cooking inspiration! *** For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! *** Links: Alison Roman’s vinegar chicken with crushed olive dressing Fudgy black bean brownies from Live Eat Learn A pineapple beet smoothie from Three Little Chickpeas *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

What if it could be easier to host and plan your next spring dinner party? Whether you're preparing a Passover Seder, an Easter dinner, or a casual spring gathering with friends, this episode delivers four complete seasonal menus with appetizers, mains, sides, and showstopping desserts. Every menu relies on the best ingredients of the season, includes make-ahead options, and works around common dietary restrictions and holiday traditions. In this episode, you'll discover: Dishes you can prep days in advance (both vegetarian and meat options)Simple, high-impact recipes like slow-cooked salmon, an herb-packed salad, and a cozy soup-and-grilled-cheese dinner menu that guests will rave aboutGrain-free and gluten-free desserts starring seasonal fruit like tangy rhubarb and sweet strawberries Hit play and walk away with the recipes and hosting confidence to pull off beautiful, relaxed spring gatherings all season long! *** For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! *** Links: Previous Spring Hosting episodes with menus: Last year’s and our very first episode on spring hosting from season one Sonya’s Passover Menu: Sicilian tuna crudo by Coley Cooks Sonya’s golden chicken and veggie soup with matzo balls and dill pistou Slow cooked lamb with white wine and potatoes by Alison Roman Roasted fennel onion and orange by Molly Stevens Sephardic leek patties from Fashion Tales Blog Simplest almond torte by Chaya Rappoport of Retro Lillies Grain free carrot cake from Smitten Kitchen Grain free dairy free chocolate chip pecan blondies from Ambitious Kitchen Kari’s Seasonal Dinner Party: Spinach and artichoke dip by Tastes Better From Scratch, served with baguette or chips Steak + spring veg with spicy mustard by Claire Saffitz for Bon Appetit Malted Strawberry Cream Puffs from Midwest Living Strawberry-Rhubarb Compote with Ginger and Lime via Live Earth Farm and based on a Bon Appetit article, served over Sonya’s rice pudding Sonya’s Spring Entertaining Menu: Oma’s green mountain salad by Sara Grueneberg for Food & Wine Slow salmon with citrus and herb salad by Alison Roman Green rice pilaf by Mark Bittman for NYT Cooking (unlocked) Strawberry cheesecake ice cream pie by Smitten Kitchen Kari’s Casual Grilled Cheese and Soup Night: Bagna Cauda Dip with Assorted Vegetables from Epicurious Creamy asparagus soup from Dishing Up The Dirt, paired with white cheddar grilled cheese from Love & Lemons No-bake lemon mousse by Kristina Razon for The Kitchn Episode 263: BB French Yogurt Cake from Substack + Roasted Cabbage Salad with Kimchi Ground Turkey A “No-Measure” French Cake and Combining Two Dinner Recipes into One! Our Best Home Cooking Bites of the Week A “No-Measure” French Cake and Roasted Cabbage Salad! Our Best Home Cooking Bites of the Week *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

Baking can be intimidating, but what if there was a recipe that was so easy, it was virtually impossible to have it not to have it turn out incredible? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you’ll want to make a classic French yogurt snacking cake that’s foolproof for beginner bakers of all ages, and a roasted cabbage rice bowl that’s a fridge-cleanout dinner and is packed with protein, flavored with tangy lime juice and salty-rich peanuts. Tune in for a quick dose of home cooking inspiration! *** For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! *** Links: “No Measure” French Yogurt Cake from our Substack Roasted Cabbage Salad with Spicy Lime Dressing by Kristina Felix for NYT Cooking Kari topped her salad with kimchi ground turkey from this lettuce wrap recipe by Alexa Weibel via NYT Cooking *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

You know that feeling when you open your fridge at 5pm and think: Okay, what am I actually making tonight? We’ve all been there. That's why today we're each sharing our top eight essential ingredients and the recipes that go with them. These kitchen essentials live in our pantry, fridge, or freezer at all times, no matter what. They’re the real workhorses that pull double and triple duty across breakfast, dinner, weeknight meals, and entertaining. By the end of this episode, you'll: Discover why a simple jar of whole grain dijon belongs in every fridge, and how it transforms everything from egg salad to a creamy pan sauce for salmonLearn how two humble ingredients — shelf-stable milk and yogurt — unlock a surprising range of recipes, from a stack of perfect pancakes to a gorgeous 4-ingredient yogurt cakeFind out why hoisin deserves a permanent spot in the pantry, and how it can become the star of a weeknight noodle dish that will become your new go-to Press play now for inspo on how to stock your kitchen and make home cooking feel a whole lot easier! *** For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! *** Links: Yogurt for… Green Goddess dressing from Love & Lemons 4 Ingredient Yogurt Cake by Dels Cooking Twist And for ranch dressing, yogurt bowls, to make labneh, and more Shelf Stable Milk… Marcella Hazan’s bolognese sauce from NYT Cooking (unlocked) Sonya’s rice pudding Everyday pancakes by Mark Bittman from NYT Cooking (unlocked) Jordan Marsh’s Blueberry Muffins adapted by Marian Burros for NYT Cooking Mac and cheese (box or homemade), guests who need milk in their coffee or tea, for smoothies and overnight oats Ground turkey or chicken for… Sheetpan turkey meatballs with chickpeas from Smitten Kitchen Or for Keema Shimla Mirch (Ground chicken with bell peppers) by Zainab Shah for NYT Cooking (unlocked), or Sonya’s turkey kotleti (small turkey patties), or taco filling similar to what Kari and Sonya make from Feel Good Foodie, Mirepoix — aka carrots, celery, and onion… Many great soups start with carrots, celery, onion: like classic chicken soup and Clean-out-your-fridge veggie soup from our Substack Big pot of beans or beans on toast from NYT Cooking Beef Stew from Spend with Pennies Whole grain dijon mustard… For classic vinaigrette like this one by Samin Nosrat from NYT Cooking Sonya’s golden egg salad Creamy mustard pan sauce from Serious Eats for salmon Sonya’s herby potato salad from our Substack Hoisin… Soy-Basted Chicken Thighs with Spicy Cashews by Sam Sifton for NYT Cooking Hoisin Garlic Noodles by Hetty Lui McKinnon for NYT Cooking Slow-Cooker Pork Tacos with Hoisin & Ginger by Sam Sifton for NYT Cooking Kimchi Chicken Lettuce Wraps by Alexa Weibel for NYT Cooking White beans… Spicy white bean stew with broccoli rabe by Alison Roman for NYT Cooking Mediterranean white beans and greens from Grateful Grazer Big bars of chocolate and bags of mini chocolate chips… Bars of chocolate for any chocolate chip cookie recipe and Kari’s family’s favorite flourless chocolate cake by Tyler Florence via Food Network Mini chips to make Zoe Francois’ Breakfast Cookies & homemade granola bars *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! *** Is it a soup… or is it a stew? And why does it matter which we call it? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you’ll want to try a weeknight-friendly Alison Roman recipe that uses just a handful of ingredients but delivers big, bold flavor. You’ll also discover a seasonal take on toubeloueh that’s perfect for meal prep or even your next dinner party. Tune in for a quick dose of home cooking inspiration! *** Links: Spicy White Bean Stew with Broccoli Rabe by Alison Roman for NYT Cooking (unlocked), and Sonya loves the NY Shuk brand of harissa paste Winter Tabbouleh, aka Brussels Sprouts Salad with Pomegranate & Pistachios by Sheela Prakash for NYT Cooking (unlocked) For the marinara pasta with peppers, sauté a red pepper, a green pepper, and a generous amount of garlic. Add a jar of your favorite marinara (we like Rao's) and then toss in the cooked pasta with some grated Parmesan and stir in the pot for a few minutes until glossy. *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Order Sonya's cookbook Braids for more Food Friends recipes!

What if baking isn’t about perfection — but about paying attention? In this week’s episode, we sit down with the brilliant Victoria Granof to talk about baking as ritual, instinct, creativity, and care. From working alongside Anthony Bourdain and Snoop Dogg to cooking for Ruth Reichl in her home, Victoria brings a lifetime of wisdom and experience as a culinary creative, legendary food stylist, mentor, and coach. A James Beard Award finalist and one of Cherry Bombe’s 100 most inspiring women in food, Victoria shares how baking can be both grounding and transformative, whether you’re baking as an act of service for those in need or making shortbread cookies in your home kitchen. In this episode, you’ll discover: The influences and cookbooks that have shaped Victoria’s culinary lifeHow ritual, full moons, and community come together in her monthly Substack gathering, Be KneadyWhat decades of food styling have taught her about risk and instinct If you’ve ever wanted to bake with more confidence, more curiosity, and more meaning, this conversation will change the way you think about what happens in your oven. Press play now and rediscover the joy of baking at home! (Photo of Victoria Granof by Louise Hagger) *** Looking to connect with avid fellow home cooks? Join us on our live monthly calls by becoming a paid subscriber to our Substack here! Or sign up for free to receive recipes and roundups straight to your inbox. *** Links: Victoria Granof’s Substack: Delicious Tangents, where she hosts her “Be Kneady” monthly gatherings, you can also follow her on Instagram, and find more about her here, or sign up to work with her 1:1. Check out Victoria’s gorgeous book: Sicily, My Sweet – Love Notes to an Island, with Recipes for Cakes, Cookies, Puddings, and Preserves. Cookbooks Victoria referenced: Marcella Hazan’s Essentials of Classic Italian Cooking, The Joy of Cooking, Maida Heatter’s cookbooks, Rose Levy Berenbaum’s baking books, and Carol Field’s The Italian Baker. Silver dollar pancake recipe from Betty Crocker (the recipe Victoria originally used was from The Betty Crocker Cookbook for Boys and Girls. Victoria’s grandmother’s simple braided cookies with sesame seeds can be found in her book, Sicily My Sweet Some of Victoria’s food styling: her Belgian food shoot with Kenji Toma, and the dripping ice cream cone for Bon Appetit Magazine Lady M Crepe Cakes Pretzel shortbread cookie recipe from Host The Toast. In Victoria’s words: “I discovered from the label of the Lost Bread pretzel shortbread that they use breadcrumbs (wheat, rye,barley), which I guessed were crumbs from their wheat, rye and barley sourdough bread, so I made dried breadcrumbs from that exact bread and whirred them in the food processor to the consistency of whole grain flour, and subbed them measure for measure for the pretzel crumbs and EUREKA!!! The pretzel flavor comes from the lye bath and pretzel salt.” The new Gourmet Magazine. *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 Order Sonya's cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

What if one simple technique could change how you make roast chicken forever?  In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you’ll discover why the Zuni Café Cookbook is a timeless classic for home cooks – including why the roast chicken and bread salad is still its most famous recipe! You’ll also want to make our favorite nachos layered with veggies, beans, and meat. Discover how to construct it so each layer is perfectly cheesy and flavorful, and it might just become your new favorite weeknight meal. Tune in for a quick dose of home cooking inspiration! *** Join us on our live monthly calls by becoming a paid subscriber to our Substack here! Or sign up for free to receive roundups and recipes straight to your inbox.  We can’t wait to gather in community and swap recipes + tips with fellow curious home cooks! *** Links: Zuni Cafe Cookbook, by Judy Rodgers A simplified version of the famous roasted chicken and bread salad from Smitten Kitchen  Pasta with spicy cauliflower from Amateur Gourmet (the original uses a mix of broccoli and cauliflower, which he mentions)  *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 Order Sonya's cookbook Braids for more Food Friends recipes!

Ever wonder what two former personal chefs actually eat in a day? If you’re constantly asking, “What’s for breakfast, lunch, or dinner?” This episode is packed with easy meal ideas and real-life recipes to reduce that feeling of overwhelm, and deliver practical inspiration you can use all week. In this episode, you’ll learn how to: Upgrade your breakfast with a simple Turkish-inspired egg dish or a skillet pancake that brings joy to any morningMake lunchtime easier with smart leftover transformations and a few make-ahead, deli-style salads Discover two flavorful sheetpan dinners, and a one-pot meatless main we're making on repeat Tune in now, peek inside our kitchens, and leave with fresh ideas for the week ahead! *** For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! *** Links:  Day 1 Sonya: Breakfast – Yogurt bowl with homemade granola, flax, kiwi, blueberries, goji berries and homemade granola. Kari’s granola recipe is from Sony’as cookbook, Braids, and David Leibovitz has a a really good loaded tahini granola recipe Lunch – Golden egg salad, black sesame rice crackers, tangerine, carrots, sauerkraut, radishes, grapes, pickled kohlrabi Dinner – Tomato lentil stew with crispy potatoes, by Hetty Lui McKinnon for NYT Cooking (unlocked) Kari: Breakfast – Dutch Baby recipe by Florence Fabricant from NYT Cooking (unlocked), made with Einkorn flour and inspired by the recipe in Einkorn Made Easy by Adrian J.S. Hale Lunch – Huevos Rancheros by Kay Chun for NYT Cooking (unlocked), made with leftover refried beans and salsa from takeout  Dinner – Roasted Cauliflower with Feta & Dates Sheet Pan Salad by Kendra Vaculin for Bon Appetit (radicchio and shredded cabbage was subbed for the arugula, and hazelnuts were swapped for pistachios ) Day 2 Sonya: Breakfast – Turkish-inspired eggs, but instead of poached eggs, they were fried in butter spiced with smoked paprika and aleppo pepper, once cooked placed on yogurt with added dill and pepper, served with toast Lunch – Herby tuna salad, winter citrus, pomegranate, mint salad, celery and kohlrabi salad with date and almond  Dinner – Shawarma chicken thighs by Sam Sifton for NYT Cooking (unlocked) (using this shawarma spiced blend, and bone-in skin-on thighs), served with roasted thyme carrots and parsnips from Food Network (honey is optional) Kari:  Breakfast – Peanut Butter & Honey Cereal Bars from our Substack, using a combination of Grape Nuts and Rice Krispies, Kari froze the bites in individual snack bags, served with a smoothie with banana, dates, blood oranges, kohlrabi leaves, ice and full-fat Greek yogurt   Lunch: Saucy chickpeas with sour cream in a tortilla with cabbage on top (coming soon to our Substack!) Dinner –  Leftover pizza from Prime Pizza with radicchio salad topped with crispy panko breadcrumbs, toasted hazelnuts, and balsamic vinaigrette *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 Order Sonya's cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

What if your best bite of the week came from beans… or a conversation at the butcher counter? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you’ll want to make our favorite crispy-topped “pizza beans” that are hearty, cheesy, and ideal for a meatless dinner. You’ll also discover how a local butcher inspired our new favorite collagen-rich braised meat sauce. Tune in for a quick dose of home cooking inspiration! *** For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! *** Links: Smitten Kitchen’s pizza beans Sausage Ragu by Sara Jenkins and Nancy Harmon Jenkins, adapted by Julia Moskin for NYT Cooking (unlocked) Pennsylvania-Dutch scrapple from Food Network *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 Order Sonya's cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Are your weeknight pasta nights starting to feel predictable…even though you know pasta has so much more potential? When you’re tired and hungry, it’s easy to reach for the same jar of sauce and the same box of noodles. In this episode, we’re showing you how to turn pantry staples and simple techniques into pasta dinners that feel comforting, craveable, and completely new. By the end of this episode, you’ll: Learn the secrets to a crispy-topped, gooey baked pasta that’s worth turning on the ovenExpand your rotation with dishes built around seasonal greens, wild mushrooms, and bright citrusDiscover how to harness your pantry to build bold, flavor-packed sauces—including a Samin Nosrat recipe we can’t stop making Press play and make pasta night the best night of the week. *** Links Six Seasons of Pasta by Joshua McFadden and Martha Holmber, for all the best ways to make a baked pasta dish Baked Ziti from All Recipes – Sonya made a version with Cavatapi pasta and swapped sausage for blanched broccoli rabe Cheesy baked pasta with Sausage and Ricotta by Melissa Clark for NYT Cooking  Baked gnocchi alla Sorrentina from Wishbone Kitchen  River Cafe Walnut Tagliatelle from The Guardian (we skip adding oil to our pasta water) Sausage ragu by Sara Jenkins and Nancy Harmon Jenkins, adapted by Julia Moskin for NYT Cooking (unlocked) Bucatini with Swiss Chard, Raisins and Parm by Joshua McFadden by way of Nigella Lawson by way of Amateur Gourmet Creamy Mushroom Pasta with Garlic Miso Butter by Chandra Ram for Food & Wine Nigella Lawson’s famous lemon linguine Chicken Piccata pasta by Anna Theoktisto for Food & Wine Samin Nosrat’s spicy tuna pantry pasta from Food and Wine

Do you want to know the secret to cooking the crispiest, fluffiest roast potatoes at home?  In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you’ll want to try British-style roastie potatoes known for their golden, crackly exterior and fluffy interior. You’ll also want to cook up our go-to chicken enchiladas; they're perfect for weeknight dinners, feed a crowd, and make smart use of leftovers so you can get dinner on the table with ease.  Tune in for a quick dose of home cooking inspiration! *** Links: British roast potatoes from The Jam Jar For a deep dive on roasties, check out  The Best Crispy Roast Potatoes by Kenji Lopez-Alt for Serious Eats Sam Sifton's Chicken Enchiladas with Salsa Verde for NYT Cooking (unlocked) But this week, Kari used leftover roasted chicken and green enchilada sauce by Siete Foods (not sponsored!), and topped them with Monterey Jack and Queso Fresco *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! Order Sonya's cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Think salads are a summer thing? Great salads don’t have to disappear in the colder months. If you’re craving something crisp, bright, and alive during the winter, this week we're making the most of peak cold-weather produce. We’re sharing 10 salad recipes built around seasonal ingredients like juicy citrus, crunchy celery, hearty winter greens, and smart pantry staples. By the end of this episode, you’ll: Discover make-ahead–friendly salads that work just as well for meal prep as they do for entertainingFind stunning, flavor-packed salads that might completely change how you cook with celery, citrus, and even Brussels sproutsLearn which two salads are hearty enough to stand alone as a full meal Press play now and let this episode change the way you enjoy salads all winter long. *** Sign up for our Substack here for original recipes and a roundup from each episode. Upgrade to paid, and join our monthly live Q&A! *** Links:  Sonya’s citrus, pomegranate, mint and feta salad with pomegranate molasses dressing Brussels Sprouts with Pomegranate & Pistachio by Sheela Prakash for NYT Cooking (unlocked) Celery root remoulade by Alice Waters, shared by Full Belly Farm  Celery dates almonds parmesan inspired by Six Seasons by Joshua McFadden, recipe by Cookie & Kate Sonya’s celery and kohlrabi salad with date and almond Ultimate Winter Salad by Natalie Perry for The Pioneer Woman Thai Pomelo Salad from Healthyish and Happy Thai Peanut and Cabbage Salad from Cookie & Kate  Anna’s California salad from A Modern Way to Eat by Anna Jones, shared by 101 Cookbooks Winter Panzanella from Floating Kitchen *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Order Sonya's cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Is the viral Japanese yogurt cheesecake worth making? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you’ll want to find out for yourself if you should jump on the Japanese yogurt cheesecake trend, and you'll also discover a next-level take on no-bake rice crispies treats! You'll also want to try our favorite slow-cooker braised chicken dish, which relies exclusively on pantry staples and can be the foundation for countless dishes -- like a delicious weekday taco. Tune in for a quick dose of home cooking inspiration! *** To join our monthly live hang, or for more recipes and cooking inspiration, sign up for our Substack here. *** Links: Two-ingredient viral Japanese yogurt cheesecake recipe from Food & Wine Pistachio Halvah Rice Krispie Treats by Miro Uskokovic from NYT Cooking (unlocked) Kari’s slow cooker braised chicken for an easy taco lunch Tortilla Land ready-to-cook flour tortillas that Kari uses (not sponsored!) *** To join our monthly live hang, or for more recipes and cooking inspiration, sign up for our Substack here. Got a cooking question? Leave us a message on our hotline at: 323-452-9084 Order Sonya's cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

What if you could easily cook up an incredible meal at home for someone you love? Date night doesn’t have to be fussy or complicated to be special, and we firmly believe it can be about cooking incredible food for anyone you're close to: a partner, family, roommates, or friends. This week, we’re sharing our top 10 date night recipes, and by the end of this episode, you’ll: Learn simple fuss-free dishes, like a 30-minute crispy artichoke pasta, and a no-churn ice creamDiscover interactive meals, like a home-cook-friendly Japanese hot potFind out about our favorite 15-minute, elegant classic French main course Listen now to get inspired to make a memorable date night dinner at home... no hard-to-get reservations, waiting in line, or complicated cooking required! *** Links: Japanese shabu shabu (hot pot) at home from Just One Cook, or sukiyaki from White On Rice Couple Classic sole meuniere by Molly Wizenberg, serve with steamed asparagus Ricotta gnocchi by Mark Bittman for NYT Cooking (unlocked) Crispy artichoke pasta by Andy Baraghani for NYT Cooking (unlocked) Crepe night with savory buckwheat crepes by Martha Rose Shulman, and chocolate crepes by Zeynab Issa, both for NYT Cooking (unlocked) Heart-shaped french toast by Sew White, and use the outside of the heart for “Egg-in-a-heart” (aka toad-in-a-hole) Nigella Lawson’s one-step no-churn coffee ice cream Heart-shaped pastry with strawberries and whipped cream from Bos Kitchen Kiwi fool by Eric Triesit Tiramisu dippers by Anna Painter for Delish *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Order Sonya's cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

What are the building blocks of the perfect veggie sandwich? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you’ll crave a veggie sandwich that’s packed with easy-to-make homemade saurekraut, and you’ll get inspired to cook up restaurant-style pizza at home – loaded with crispy kale and savory crumbled sausage. Tune in for a quick dose of home cooking inspiration! *** Links: Tabor Bread is one of Sonya’s favorite spots for sourdough loaves in Portland, OR Our favorite brand of hummus is Little Sesame (not at all sponsored) An easy reliable homemade sauerkraut recipe from The Gefilteria Sweet Salt Food in Los Angeles inspired Kari’s pizza at home Sourdough pizza dough made from Adrian Hale’s “Communal Table Bread - My easiest first bread recipe” And our favorite super easy no-knead pizza dough

Looking for more answers to your home cooking questions? Every month, we'll gather on Zoom for "Around the Table with Food Friends: Live Q&A". Together, we'll connect in real time as a community and share recipes, tips, and solutions to everyday cooking struggles and successes. Join in by becoming a paid subscriber on our Substack today. Sign up here! *** What if a seasonal winter produce haul could be as versatile, delicious, and exciting as a flat of berries in peak summer?  This week we’re sharing our 10 must-have winter farmers’ market produce picks, and the recipes to go with them. By the end of this episode you’ll: Discover a viral sweet potato recipe that will change how you make it foreverLearn simple and quick techniques for coaxing sweetness and depth from veggies like parsnips, turnips, and cabbageFind out about our go-to winter weeknight meals, like a sheetpan chicken dinner full of greens and a rustic cabbage skillet dish Tune in now to learn how the winter farmers' market might surprise you, and how to turn seasonal produce into satisfying meals you’ll want to dig into all season long! *** Links Sweet Potato: New technique for the best whole roasted japanese sweet potatoes by Jamesyworld, + the viral TikTok cheese stuffed version from The Kitchen  And our favorite Carla Lalli Music recipe for steamed sweet potatoes with tahini butter for NYT Cooking (unlocked) Squash: Zucotte, garlicky braised squash, by Whistling Train Farm in Kent, WA  Bok Choy/Tatsoi: Sheetpan Scallion Chicken with Bok Choy by Kay Chunfrom for NYT Cooking (unlocked) We also like to use bok choy and tastoi instead of lettuce in salads Cabbage: Venetian smothered cabbage, “Verze Sofegae”  And a shout out to our favorite cabbage soup from Six Seasons by Joshua McFadden and Martha Holmberg Leek: Two takes on a leef tart, one straightforward Leek puff pastry tart  from It’s A Veg World Afterall, or a stunning upside down leek tart from Live Eat Learn And we love Braised leeks from Fox and Briar too! Turnips: Honey glazed turnips from Dishing Up the Diret Beets: Golden beets and beet greens in yogurt dill dressing by David Tanis for NYT Cooking (unlokced) Parsnips: Parsnip and parmesan souffle from PC Fresh Co Citrus: Sonya's Citrus topped rice pudding A cookbook shoutout: Bonnie Slotnik Cookbooks in NYC where Kari discovered Greene on Greens by Bert Greene *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Order Sonya's cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Ever bring home beautiful winter vegetables from the market, and then completely blank on what to cook with them? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other — and you. By the end of this episode, you’ll want to make a deeply comforting, grandmother-approved borscht that celebrates winter vegetables, plus a one-pot, meatless main designed to use up every last leafy green, finished with a bold, garlicky, crispy topping that makes it irresistible. Tune in for a quick dose of home cooking inspiration, and turn your winter produce into meals you’ll genuinely look forward to cooking. *** Links: Sonya’s family borscht recipe from our free Substack Utica Greens from Chesterfield Restaurant in Utica, NY; adapted by Jim Shahin for NYT Cooking *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Order Sonya's cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Struggling to put together easy, satisfying weeknight meals during these chilly winter months? This week, we’re taking the guesswork out of meal planning and sharing ten fast dinners for nights when you don’t want to rely on takeout or make an extra trip to the grocery store. All quick. All comforting. All genuinely delicious. By the end of this episode, you’ll: Discover flavorful ways to turn a single package of ground beef, turkey, or pork into a dinner that rivals your favorite takeoutLearn a simple tofu technique that transforms it into a craveable, meatless mainExplore pasta dishes beyond spaghetti and red sauce — think silky sauces, peppery greens, toasted breadcrumbs, and brothy bowls of comfort Press play now and walk away with a handful of reliable weeknight dinners you’ll want to make on repeat all winter long! *** Links:  Turkish pasta by Rachel Perlmutter for The Kitchen (sub red pepper paste, or with a few roasted bell peppers, with a spoonful of tomato paste)  Salad pasta, by Anna Stockwell for Epicurious  10-minute Thai Basil from The Woks of Life Egg Roll in a Bowl by Ree Drummond  Garlic butter steak bites by Coco Morante for Simply Recipes, and easy mashed cauliflower from Joyful Healthy Eats Chicken with mustard cream sauce, by Sarah Carey for Martha Stewart 30-minute gado gado bowl by Minimalist Baker  Salmon patties by Nagi Maehashi of Recipe Tin Eats  I can't believe it's not chicken (it’s tofu!) by Nisha Vora for NYT Cooking (unlocked) Butter beans, paprika, and piquillo peppers, excerpted from Three: Acid, Texture, Contrast by Selena Kiazim *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Order Sonya's cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

What if baking at home didn’t require special skills or effort and instead could deliver a shareable sweet treat to warm up a chilly, busy week? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you’ll want to make Alison Roman's recipe for blueberry muffins that are as easy to bake as they are to eat. Bonus: they're freezer and make-ahead-friendly. You’ll also want to try bright and citrusy classic Italian ricotta cookies – one simple batch yields a mountain of soft, lemony treats that are perfect for taking on the go, or for filling your cookie jar. Tune in for a quick dose of home cooking inspiration! *** Links: Alison Roman’s blueberry muffin recipe Italian Ricotta Cookies by Melissa Huett, adapted by Melissa Clark for NYT Cooking *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Order Sonya's cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

What’s the secret to transforming tough cuts of meat and sturdy vegetables into fork-tender meals that feel like a warm hug on a cold day? If you’ve ever been disappointed by a chewy brisket, flavorless chicken, or dry pot roast, we're re-releasing this fan-favorite episode to give you the foolproof techniques and tips for braising success. By the end of this episode, you’ll: Learn how to braise like a pro with equipment you already have in your kitchen (no Dutch oven required!)Explore classic recipes like comforting smothered pork chops and a rich coq au vinDiscover time-saving tricks that will make a braised dish your next go-to for hosting Tune in now to bring the magic of braising into your kitchen this season! *** Links: Tyler Florence’s wine-braised beef brisket recipe Beer braised brisket with onions from Food.com, and one for the slow cooker from The Kitchn George Graham’s Smothered Pork Chops with andouille, which are richer than his wife’s Roxanne’s version (which Kari describes in the show). Here’s a simpler version, too. Just be sure to use thin, bone-in chops and continue simmering until they are fork-tender and falling off the bone. Traditional coq au vin by Ina Garten, or a slightly easier version by Damn Delicious Eric Kim’s garlic-braised chicken recipe from NYT Cooking (unlocked) Amateur Gourmet’s braised chicken recipe and video Samin Nostrat’s soy-braised short rib recipe Ginger beer-braised butternut squash by Alexa Weibel from NYT Cooking (unlocked) Oven-braised red kuri squash video on TikTok from Kate Woodward (inspired by Prune by Gabrielle Hamilton) Braised leeks from Fox and Briar *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Order Sonya's cookbook Braids, for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Looking for a chili recipe that you can rely on to feed any kind of eater at your table? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you’ll want to cook up a pot of deeply flavorful vegetarian or turkey chili that’s freezer-friendly and even entertaining-worthy, and you’ll also want to try a fresh take on kale salad with a punchy pickled-raisin vinaigrette that gets better as it sits. Tune in for a quick dose of home cooking inspiration! *** Links: Sonya’s Vegetarian and Turkey Chili from our Substack Kale Salad with Pickled Raisin Vinaigrette by Sheela Prakash for NYT Cooking (unlocked) *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Are you staring at a bag of lentils in your pantry that you fully meant to cook… and somehow never do? Or maybe you’ve got a few cans of chickpeas that always feel like a good idea in theory, but never quite turn into dinner. If beans have ever felt bland, boring, or confusing, today’s episode is for you. By the end of this episode, you’ll: Discover how to make lentils, chickpeas, and other pantry beans actually craveable — from using up quick cooking red lentils in an unexpected pasta dish, to a vegetarian date-studded chickpea stew that relies on canned beansFind out go-to weeknight bean-centric meals that you can whip up in 30 minutes or lessLearn about two fresh takes on bean soup: one that uses white beans and has been served in the US Senate for decades, and another that relies on simple black beans combined with a few surprising, flavorful winter veggies  Press play now if you want affordable, comforting dinners that finally make good on all those beans in your pantry! *** Links: Lentils Our favorite coconut red lentils from our free Substack Curried tomato tortellini soup from 101 Cookbooks Ecuadorian lentil stew from Laylita.com Alison Roman’s  lentils with fried lemon or garlic (you can use red or yellow)  Chickpeas Our chickpea episode with Sarah Bond from Live, Eat, Learn Chickpea stew with dates, almonds, and orange  Chickpea butternut squash tacos by Laura Fuentes Yotam Ottolenghi’s confit tandoori chickpeas  Other Beans: Amy Chaplin’s spicy black bean soup, with squash, cabbage, loads of veggies  Cheesy mashed white beans with kale and parm and runny egg, from Serious Eats Mung bean curry from Pride of India Senate bean soup by The Country Cook Also: Kari’s famous white bean soup with oregano and parm, and Sonya’s take on Yemenite white bean soup with zhoug *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Ever crave an Orange Julius at the mall?  In this bite-sized episode re-release, we're sharing delicious moments about the best things we ate this week to inspire each other – and you!  By the end of this episode, you'll want to blend up a citrusy vanilla smoothie that will upgrade your breakfast routine (or snack time!) with its creamy, dreamy nostalgia. And if you’re looking for a flavor-packed weeknight dinner, you’ll discover a flavor-packed recipe using ground chicken for a 30-minute healthy meal!  Tune in for a quick dose of home cooking inspiration!  *** Links  Orange Smoothie (a la Orange Julius) from Gimme Some Oven. For Kari’s version, she zests as well as the peeled oranges; she also likes to use yogurt or whole milk, and good vanilla paste. Veggie cream cheese from Chef Savvy Keema Shimla Mirch (Ground chicken with bell peppers) by Zainab Shah for NYT Cooking (unlocked) *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

Are you looking for recipes beyond roasted root vegetables? Root vegetables may not have the same curb appeal as juicy summer berries, but these winter workhorses can be just as satisfying! This week, we’re encouraging you to JUST SAY YES to these humble veggies. This week we're re-releasing a fan-favorite episode with our top recipes for carrots, parsnips, and even rutabags. From soup to salad, these dishes keep us nourished and satisfied in the colder months. You’ll want to tune in to find out how to make it for yourself! *** Links: How to tell the difference between a rutabaga and a turnip? Parmesan baked rutabaga via Peel with Zeal and rutabaga gratin from Delicioius Little Bites Rutabaga cheddar soup by Ripley Organic Farm Easy mashed rutabaga from The Spruce Eats Martha Stewart’s maple glazed carrot and parsnips Crispy parmesan carrots by Ayeh Manfre  Beautiful Soup by Celia Barbour via the NY Times Shredded vegetables do taste sweeter via NPR Sunchoke kale hash with farro by Jon Shook and Vinny Dotolo via Food & Wine

As the days get colder and darker, are you searching for a nourishing dinner that will warm you up from the inside out?  In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!  This week we're rereleasing a fan fanvorite episode, and talking about two must-try winter weeknight meals. You’ll discover the secrets to a craveable Minestrone, chock-full of veggies and topped with a vibrant basil sauce. You’ll also learn about a unique Midwestern twist on Sloppy Joe’s – it will make for a nostalgic weeknight meal that’s kid-friendly and parent-approved.  Tune in for a quick dose of home cooking inspiration!  *** Links: Winter minestrone recipe from our Substack Sloppy Joe recipe with bonus veggies from Celebrating Sweets *** Got a cooking question? Call in and leave us a voicemail on our kitchen phone! 323-452-9084 Sign up for our newsletter here for special offers and opportunities Order Sonya's debut cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

What if the dishes you cooked on New Year’s Eve and New Year’s Day could invite luck, prosperity, and ease into the year ahead? New Year’s can feel surprisingly complicated for home cooks: too celebratory to ignore, but too close to the holidays to summon big energy. That’s why this week we’re helping you decide what’s worth cooking, what can be made in advance, and all the auspicious food rituals and symbolic dishes to sweeten the year ahead. By the end of this episode, you’ll: Discover playful appetizers that are eaten for luck and deliciousnessNew Year’s classics like noodles for longevity, and a gumbo made with auspicious black-eyed peasNutritious and lighter recipes to ease into the first day of the year Press play to celebrate to start a new year feeling supported in your kitchen! *** Links: Appetizers Bacon wrapped dates from Gimme Some Yum, and you can also make it with beef bacon Cheese ball bites with a pretzel handle from Delish.com Pistachio goat cheese dates from Live Eat Learn Sour patch grapes and Prosecco grapes Delish.com Mains & Sides Mushroom ragu pasta by Heidi Swanson Gochujang mushroom udon by Hetti Lui MCkinnon Mini Jalapeno Cornbread Muffins from Our Zesty Life Black-eyed pea and pork gumbo by Donald Link, Stephen Strymewski and adapted by Bret Stephens for NYT Cooking – served with rice and potato salad on the side, like our fave Herby Potato Salad and or Sonya’s Salad Olivier (Soviet potato salad) Desserts Carolina Gelen’s no-bake chocolate mousse pie or cranberry pudding Old School chocolate trifle with chocolate cake, chocolate pudding, oreos and whipped cream January First Food Lentil and chicken soup with sweet potatoes and escarole by Anna Stockwell for Epicurious Coconut braised collard greens by Von Diaz and Julia Moskin for NYT Cooking (Served with leftover white rice from the night before if you made gumbo for NYE!) Anna Thomas’ Green Soup from Food52 Chickpea Spinach and Feta Pie by Hetty Lui McKinnon for NYT Cooking - make in individual in muffin tins to ease you into meal prep! *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

Have you ever wondered how to incorporate more whole grains easily into your cooking and baking?  In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you’ll want to make homemade Einkorn graham crackers that are as wholesome as they are snackable. You’ll also discover “Monkey Bread” made from leftover sourdough that’s irresistibly buttery, cinnamony, and perfect for sharing. Tune in for a quick dose of home cooking inspiration! Links: Adrian Hale’s new book Einkorn Made Easy, and recipe for “Communal Table Bread - My easiest first bread recipe”, and take a sourdough bread baking class with her in person in Portland  Sonya’s take on Adrian’s Einkorn Graham Crackers Sourdough monkey bread by Amy Bakes Bread Easy monkey bread with store-bought biscuit dough from All Recipes  *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

Who doesn’t love a great appetizer – but do you get stumped on what to serve? Are you looking for something a little more exciting than crudites and a cheese board?  This week, we’re sharing our go-to appetizers for festive hosting. These are small bites that you can easily make (or even buy!), that will encourage your guests to graze and linger for “just one more bite.” By the end of this episode, you’ll: Walk away with a go-to list of 16 appetizers you can mix and match for any kind of gathering - whether you’re hosting or headed to a potluckLearn how to create a mix of homemade, make-ahead, vegetarian, and store-bought optionsDiscover nostalgic classics like sausage balls and roasted chestnuts, as well as unexpected spicy treats like a flavorful edamame starter and an Indian-inspired snack mix Press play now to discover an appetizer game plan for your next December gathering! *** This week's episode is sponsored by Burlap & Barrel! We rely on Burlap & Barrel for the spices we cook with the most, because their quality really does make everything taste better. This time of year, we find ourselves reaching for a few favorites again and again. Royal Cinnamon goes into our holiday gingerbread cookies, overnight oats, and we even add a pinch to our French press coffee in the morning. It’s naturally sweet and fragrant and makes everything taste like a treat. We love to add New Harvest Turmeric to our rich, brothy vegetable soups, steamed rice, and big pots of coconut red lentils. It adds that unmistakable golden glow and warmth that always makes friends ask, “What’s in this dish?”And Cured Sumac is our secret for roast chicken — especially when it’s sharing the table with freshly fried latkes. Its lemony, earthy tartness is the perfect lively counterpart to those decadent, crispy potato pancakes. If you want to stock up, Burlap & Barrel is offering a rare holiday deal through December 31st for new customers: buy any two spices and get a free jar of Royal Cinnamon with code CINNAMONFF (just add the cinnamon to your cart first).  *** LINKS Snacky:  Two-ingredient crackers from The Big Man’s World Indian Snack Mix (Chewda) by Aarti Sequeira, from Food Network   Maple bourbon chestnut and dates from Justine Snacks Miso-maple walnuts from Epicurious Veggie/Easy: Orange marinated olives by Carolina Gellen Black bean, orange peel edamame from Food 52 Nostalgic: Anchovy aioli by Not Quite Nigella to serve with and crudités or endive Classic sausage balls from All Recipes, and the “Million Dollar” version from Southern Living Cheesy: Parm crusted butter beans by Justine Doiron Brussels sprouts and ricotta toast from Epicurious Store Bought Help: Tinned fish with Triscuits and cornichons from the Prune Cookbook via Amateur Gourmet Four dips in one sheet pan from All Recipes  Warm/Hot: Sonya’s phyllo triangles with feta and honey Korean-style gochujang meatballs by Foxloveslemons via Food52 Dips: Samin Nosrat’s miso labneh dip  A cookie dough ball that you scoop with Nilla wafers, from Delish.com *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

What’s the last recipe you made that instantly earned a spot in your regular dinner rotation? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you’ll want to make our new go-to beef-and-vegetable soup that can be made days in advance, freezes well, and is a complete meal all in one pot. You'll also discover a meatless stuffed pepper recipe that's cheesy, full of chickpeas, and relies on pantry staples. Tune in for a quick dose of home cooking inspiration! *** Links: Vegetable Beef Soup by Melissa Knific for NYT Cooking (unlocked), and a similar slow cooker version from The Recipe Rebel Stuffed peppers with chickpeas and cheese by Melissa Clark for NYT Cooking    *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

Are you trying to decide what to cook for the holidays this year?  Whether you're hosting or attending a family or friends gathering, if you’re craving a delicious December, this week we’re sharing four menus to make your holiday planning and cooking more peaceful and joyful.  By the end of this episode, you’ll: Discover four menus for Hanukkah, Christmas, and the holiday season that reduce decision fatigue and support celebrating in a way that matches your real life, not a picture-perfect ideal.Find out about festive make-ahead mains, one-pan latkes, and a wide range of easy vegetable sidesLearn our go-to kid-friendly desserts, like our must-make chocolate-covered oranges Listen now to take the pressure off your holiday cooking and step into a December that feels calmer, clearer, and deliciously doable! *** This episode is sponsored by Mill – the odorless, effortless, automated food recycler. This time of year, we’re doing more cooking and hosting, which also means creating more food scraps. We love that with Mill, all those peels, bones, and bits don’t go to waste. You just toss them in, and overnight it quietly transforms everything into dry grounds. You can use them in your garden, add to compost, or schedule them to be picked-up and shared with farms.  Mill is the easiest way to prevent food waste at home. It’s one small action that makes a big difference for your kitchen, your family, and the planet.  Add Mill to your wish list or gift one now and get $75 Off with code FRIENDS! You can learn more at mill.com/foodfriends. *** Links Sonya’s Hanukkah Party Menu: Sheetpan latke board Adeena Sussman Socca pancakes by David Leibovitz, with romesco sauce from Love & Lemons Spinach, grapefruit, avocado salad with sesame vinaigrette from Food & Wine Ice cream with olive oil and dates by Ali Slagle for NYT Cooking (unlocked) Sonya’s ponchiki (little farmers cheese donuts) Kari’s Intimate Hanukkah Dinner Party: Make-ahead latkes, reheat for several serving on several boards with classic toppings Leafy herby salad by Alison Roman Roasted chicken drumsticks from Healthy Recipes Blog Mac will make Sonya’s chocolate dipped cara cara’s  Boozy pear cake based on French apple cake by Jennifer Segal from Once Upon a Chef Purchased black and white cookies from Bea’s Bakery in Los Angeles Sonya’s Sunday Roast-Inspired Holiday Menu: Cauliflower cheese from Recipe Tin Eats Yorkshire pudding you can bake in muffin tins (popovers) from Alexandra Cooks Lamb chops from Alexandra Cooks, or sausages for more affordable option,  British roast potatoes from Jam Jar Kitchen  Peas and beans with chili and mint by Jamie Oliver Yotam Ottolenghi’s roasted carrot with harissa and pomegranate seeds from The Happy Foodie Nigella Lawson’s sticky toffee pudding Kari’s Make-Ahead Friendly Christmas Dinner: Vermouth-braised short ribs by Melissa Clark for NYT Cooking (unlocked)  Potato pavé with parmesan crust by Alexa Wiebel for NYT Cooking (unlocked) Easy roasted carrots with crispy kale by Yosi Arefi for NYT Cooking (unlocked)  Sonya’s pampushky (garlicky herb rolls) Profiteroles from Recipe Tin Eats, filled with ice cream  *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

What if you could host a brunch where nearly every single dish was made ahead of time?  In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!  By the end of this episode, you’ll learn the tips and strategies for starting a cookbook club, and you’ll also discover must-try recipes from Samin Nosrat’s new cookbook: "Good Things." You’ll also get inspired to try Kari’s make-ahead-friendly seasonal brunch. The recipes and dishes are kid-friendly and are ideal for hosting large and small groups alike. Tune in for a quick dose of home cooking inspiration! *** Cookbook club links: Samin Nosrat’s new cookbook: Good Things Some of the recipes we cooked was her curried carrot and coconut soup recipe, chicken braised with harissa and apricots, and creamy lemon-miso poppy dressing. The roasted squash, spicy Caesar, and passion fruit parfait recipes can be found in the book! Kari’s brunch links: Adrian Hale’s recipe for: “Communal Table Bread - My easiest first bread recipe”, and take a sourdough bread baking class with her in person in Portland  Spinach sheet pan quiche from Smitten Kitchen Slow cooker apple butter from Family Food On The Table, made with a combination of apple, persimmon, and pear An easy citrus salad (you could top with passion fruit), and a fruit salad of sliced apple, persimmon, and pear *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

How do you choose from the endless holiday cookie recipes to include in your holiday baking? Whether you’re prepping for a cookie swap, assembling homemade gift boxes, or heading to a holiday potluck, this episode is your calm, curated roadmap through the season’s abundant baking options. By the end of this episode, you’ll discover: Which cookies and sweet treats pack and travel well—and how to choose the ones that keep their ideal texture for days.A Martha Stewart must-bake recipe, along with nostalgic classics that delight all ages (especially the kid inside us).Three standout slice-and-bake options: Dorie Greenspan’s iconic “World Peace Cookies,” a mosaic-style pistachio–dried fruit cookie, and a double-chocolate biscotti perfect for pairing with a hot cup of coffee or tea. Press play now, and bake holiday treats that will fill your kitchen with buttery warmth, sugar, and spice! *** LINKS Nostalgic CookiesPeanut butter blossom cookies by The Gerror Family for NYT Cooking (unlocked)Sonya’s marionberry rugelachSpoon Cookies from Gourmet magazine No-BakeRum balls by All RecipesChocolate-dipped pretzels from House of Nash EatsPeanut butter balls with rice kispies ColorfulPeppermint stripe cookies by Susan Spungen for NYT CookingConfetti cookies by Smitten KitchenDecorated Best sugar cookies recipe by Susan Spungen for NYT CookingGrasshopper brownies by Yossy Arefi for NYT Cooking FruityCranberry streusel bars from Bake From Scratch, recommended by Shannon SarnaChewy almond-raspberry sandwich cookies from Bon AppetitOrange blossom water crinkle cookies from the Splendid Table, and a similar almond cookie with cherries in the center from Sugar Salted, recommended by Kari’s friend Malin Slice and BakeDorie Greenspan’s World Peace CookiesPistachio crusted ice box cookies by Charlotte Rutledge for King Arthur BakingDouble chocolate biscotti from Once Upon A Chef that Malin made in her 2023 box ChocolateyChewy chocolate gingerbread cookies by Martha StewartDouble chocolate crinkle cookies by Sally’s Baking AddictionFlourless chocolate walnut cookies by Francois Payard from Food52 Wild CardLemon Ricotta Cookies by Sip and Feast, recommended by Sonya’s friend SamChoc chip cookies with black sesame and seawead by Zoe Kanan for NYT Cooking, recommended by Sonya’s friend EthanMaida Heatter’s Key Largo Cookies as shared by Adam Roberts CakesSock-It-To-Me bundt cake by Millie Peartree for NYT Cooking, and a spiced bundt version from Dorie Greenspan.Cranberry orange loaf cake by Natasha’s Kitchen and Tastes Better From Scratch Additional Recs:Martha Stewart’s Rosemary Butter CookiesDorie Greenspan Cookie BookLast year’s holiday cookie episode with Zoë François *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

What are the recipes you can return to again and again – the ones that will warm you up, can be made quickly, and that your friends and family ask for the most?  In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you’ll discover a meatball soup recipe that can be turned into multiple meals, why the internet-famous “Glow Soup” is our go-to fall dish, and a retro chowder that comes together quickly for a quick weeknight meal. You’ll also hear about our favorite way to use up apples, and how a date sesame chocolate bar inspired modifications to a tried-and-true cookie recipe.  Tune in for a quick dose of home cooking inspiration! *** Links Chicken cheddar chowder from Cooking Light Magazine, served in bread bowls, and a quicker chicken corn chowder without cheese  The TikTok-famous Glow Soup Slow cooker apple butter from Family Food On The Table Sonya’s tahini chocolate cookies, she used the recipe, made with 100% all-purpose flour, and added chopped dates along with the chocolate, as well as a sprinkling of sesame seeds on top *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

Are you overwhelmed trying to find holiday gifts? Want to give a home cook a gift they will truly use and love? If you’ve ever wanted to give a food friend a present that feels both thoughtful and useful, this episode is your guide. As two cooks who have spent countless hours in real home kitchens, we’re sharing the gifts that genuinely make a difference: reliable tools, pantry items that transform simple meals, and unique products that help people cook and host with more ease, beauty, and deliciousness. By the end of this episode, you’ll discover: A wide range of gift ideas — from edible treats to equipment upgrades — all items we personally use, love, and have gifted (or been gifted!) ourselvesOptions across every price point, from everyday essentials to splurge-worthy standoutsMeaningful ways to give this season that support small businesses, local makers, and your wider food community Tune in now for our curated list of this year’s most-loved gifts for home cooks and food friends! *** This episode is sponsored by Mill – the odorless, effortless, automated food recycler. This time of year, we’re doing more cooking and hosting, which also means creating more food scraps. We love that with Mill, all those peels, bones, and bits don’t go to waste. You toss them in, and overnight, it quietly transforms everything into dry grounds. You can use them in your garden, add to compost, or schedule them to be picked up and shared with farms.  Mill is the easiest way to prevent food waste at home. It’s one small action that makes a big difference for your kitchen, your family, and the planet.  Add Mill to your wish list or gift one now! Their biggest sale of the season is on, and you’ll get up to $200 Off through Monday, December 1st. Missed the sale? You can still get $75 off anytime at mill.com/foodfriends with code FRIENDS. *** Links: Kitchen Equipment & Serving: Immersion blender Bialetti/Moca Pot for Espresso Lover + Smeg Electric tea kettle Holland Bowl Mill + Nice towels basic and fancy  Enamelware, like the kind from Crow Canyon or Falcon  Mill –  the odorless, effortless, automated food recycler Everyday Kitchen Essentials: Good-smelling fancy dish soap, like Koala Eco, or Heirloom Tomato from Flamingo Estate  Japanese butter knife  Earlywood flat wooden spatula Aprons – Kari loves Hedley & Bennett, and Sonya swears by White Bark Workwear Edible Gifts: Good vanilla, like Kari’s favorite Heilala vanilla bean paste, or Sonya’s go-to Beyond Good pure ground vanilla  Kishu mandarins from The Mandarin Man or a box of passion fruit from California Freddy Guy Hazelnuts from Oregon Rancho Gordo’s “20 Big Ones” gift box, or heirloom beans from Blue House Farm,  Los Poblanos Albuquerque Prana Kitchens Gift Sets  Spicytude spice blends Subscriptions:  Thrive Market membership  NYT Cooking App Fun Gifts for Food Friends:  Farmers’ market calendar or prints from  Aly Miller Illustrations Gift card to your favorite local (to you) restaurant) Culinary bookstore gift cards to: Book Larder (Seattle), Vivienne (Portland), Now Serving (LA), Omnivore Books (SF), Bonnie Slotkin...

Are you looking for new ways to use seasonal produce in salads you’ll actually crave? What if they could be meal prep-friendly?  In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you’ll want to try make-ahead and entertaining-friendly salads, including a vibrant one with Napa cabbage. You’ll also discover a tried and true recipe for a classic French chicken liver pâté that’s perfect for parties and date nights. Tune in for a quick dose of home cooking inspiration! *** Links: Chicken-liver pâté by Javier Huerta adapted by Sam Sifton for NYT Cooking (unlocked)  Sonya’s salads: Fennel, apple and pomegranate salad, coleslaw, a Moroccan carrot salad similar to the one from the workshop, and you can find the zucchini, za’atar, quinoa salad in Sonya’s cookbook: Braids  Canelle Vanille’s Purple Napa Cabbage Salad that inspired Kari’s, which she made with orange bell pepper, shaved beet, celery, feta, and the champagne vinaigrette from her Nicoise Salad. Sonya’s take on a purple Napa cabbage salad *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

Do you wish you could meal plan easily for busy weeks or easy entertaining? This week, we’re sharing menus and lessons learned from our private chef days, like: how to plan menus and meal prep, adapting to clients with different tastes and needs, and most importantly, what approaches build more confidence in the kitchen. By the end of this episode, you’ll: Learn how to menu plan like a private chef for both weeknight cooking and dinner partiesThe dishes and recipes clients requested over and over again, including a chicken cheddar chowder and a classic Thai curryThe recipes sources we rely on the most for cakes, soups, sides and more Press play now to discover how the best kind of cooking isn’t about perfection or posting pics – it’s about care, connection, and cooking what’s needed in the moment.  *** LINKS: Sonya’s Mediterranean-Inspired Dinner Party Menu: Roasted cod with tomato olive caper tapenade by Kay Chun for NYT Cooking (unlocked)Spinach and chickpeas by Smitten Kitchen Quinoa with toasted pine nuts by Ellie Krieger for Food Network (swap raisins for currants)Cranberry Vanilla Coffee Cake by Smitten Kitchen, originally from Gourmet Magazine Kari’s Weeknight Family Dinner Menu: Chicken cheddar chowder from Cooking Light Magazine, served in bread bowls, and a quicker chicken corn chowder without cheese Pink Grapefruit and Watercress Salad by Yotam OttolenghiFarfalle with yogurt and zucchini by George Germon and Johanne Killeen for Food & Wine Sonya’s Thai-inspired Dinner: Thai green curry with shrimp from Thai CalienteEasy eggplant stir fry from Vancouver with LoveThai chicken satay with peanut sauce from Recipe Tin EatsButter lettuce salad with carrot miso dressing by Mark Bittman from NYT Cooking (unlocked) Kari’s 7-Hour Lamb Dinner Party: 7-hour lamb with loads of garlic from Improvised LifeSide of sauteed Tuscan kaleDelicata squash salad from the Washington Post Skillet apple pie from All Recipes, but add grated sharp cheddar to the pie dough Sonya’s North African-inspired Dinner: Root vegetable tagine by Molly Stevens for Bon AppetitSheet-pan harissa chicken thighs with olives and apricot from The KitchenCouscous with almonds from Forkful of PlantsRadicchio romaine chopped salad by Giada De Laurentis for Food NetworkSmitten Kitchen spiced applesauce cake  Kari’s Menu for busy nights with kids: Dinner: High-heat roasted salmon from Recipes TeacherPearl couscous side from The Mediterranean Dish, with  slow-roasted roma tomatoes from Blue Jean Chef (and here’s a one-pot version of salmon and pearl couscous from The Defined DishFor the teenagers: chicken kebabs with balsamic soy glaze from Food.comTo stock the fridge: Cauliflower potato soup from Sally’s Baking Addiction, and Chicken tortilla soup from The Girl Who Ate Everything *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

Do you feel overwhelmed by the onslaught of Thanksgiving recipes and techniques coming at you? Not sure where to start? We're rereleasing this episode to help unlock your best holiday meal with foolproof recipes to satisfy and impress all the guests at your Thanksgiving table. We’re covering 5 essentials: classic roast turkey, the creamiest mashed potatoes, rich gravy, an exciting veggie side, and a stunning dessert to finish off the meal. By the end of this episode, you’ll discover: Reliable tips and techniques for the perfect (never dry) turkeyThe secret to creamy, make-ahead mashed potatoes Simple, standout touches to veggies, sides, and desserts that will impress your guests  Listen now to create a Thanksgiving feast filled with essential dishes and expert tips that guarantee a smooth, memorable holiday!  *** Links: Classic plug-in turkey roaster How to dry brine a turkey from The Kitchn Digital meat thermometer Sonya’s go-to roast turkey  Turkey stock from roasted turkey wings from How Sweet Eats Classic last-minute gravy with turkey stock by Julia Moskin and Kim Severeson for NYT Cooking Ultra creamy mashed potatoes made with a ricer or food mill by Andy Baraghani for Bon Appetit And perfect mashed potatoes (no special gear required) by Elise Bauer for Simply Recipes How to reheat mashed potatoes from The Kitchn Hetty Lui McKinnon’s sticky gochujang brussels sprouts from her cookbook Tenderheart Green beans in mustard vinaigrette and then top with our favorite Freddy Guy hazelnuts Garlicky Haricot Vert from Food & Wine; strongly recommend using olive oil instead of butter or beef tallow so you can serve them at room temperature Cranberry lime pie by Ann Redding and Matt Danzer for Bon Appetit Martha Stewart’s perfect pumpkin pie recipe  *** Got a cooking question? Call in and leave us a voicemail on our kitchen phone! 323-452-9084 Sign up for our newsletter here for special offers and opportunities Order Sonya's debut cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

How do you make Thanksgiving feel easy, stress-free, and delicious – without spending all week trapped in the kitchen? Whether you’re planning your holiday menu or organizing meals for the whole Thanksgiving week, this episode will help you make it all easier (and more enjoyable). We’re breaking down how to plan a memorable Thanksgiving with: The essential dishes we always agree on: vibrant sides, seasonal salads, and make-ahead staples.A fully-tested vegetarian menu that satisfies every guest at your table.A meal plan for the days leading up to the holiday, including a quick sheet pan dinner that feeds a crowd and saves your sanity. Listen now for step-by-step Thanksgiving cooking strategies that will help you host confidently and create your most delicious, low-stress holiday yet. *** This episode is sponsored by Mill – the odorless, effortless, automated food recycler. This time of year, we’re doing more cooking and hosting, which also means creating more food scraps. We love that with Mill, all those peels, bones, and bits don’t go to waste. You just toss them in, and overnight, it quietly transforms everything into dry grounds. You can use them in your garden, add to compost, or schedule them to be picked up and shared with farms.  Mill is the easiest way to prevent food waste at home. It’s one small action that makes a big difference for your kitchen, your family, and the planet.  Add Mill to your wish list or gift one now and get $75 off with code FRIENDS! You can learn more at mill.com/foodfriends *** Links: Sonya’s co-hosting Thanksgiving menu: TurkeyBaked ham from Natasha’s KitchenClassic last-minute gravy with turkey stock by Julia Moskin and Kim Severeson for NYT CookingUltra creamy mashed potatoes made with a ricer or food mill by Andy Baraghani for Bon AppetitBaked beans from Rancho Gordo (with vegetarian option)Parsnips with miso and parmesan by Yotam Ottolenghi for NYT CookingRadicchio salad with walnuts and pears or radicchio salad from the Gjelina CookbookBrioche rolls (although typically Amanda’s mom uses Julia Child’s brioche recipe, and forms the dough into rolls )Horseradish cranberry sauce by Mama StanbergRoasted Apple and pear crumble with cranberry compote by Suzanne Goin, from the AOC Cookbook  Kari’s easy weeknight recipes for cooking during Thanksgiving week:  Stuffed peppers with chickpeas and cheese by Melissa Clark for NYT Cooking Maple and Miso Sheet Pan Salmon with Green Beans by Colu Henry for NYT Cooking Roasted Tomato and White Bean Stew by Colu Henry for NYT Cooking Kari’s potluck contributions for Thanksgiving Day: One of the cream pie recipes from Nicole Rucker’s Fat & Flour: The Art of a Simple Bake, or try this Banana Cream Pie from her book DappledBrowned Butter Pecan Pie Bars from Sally’s Baking Addiction Sonya’s Vegetarian Thanksgiving Menu: Dorie Greenspan’s pumpkin packed with everything goodWild mushroom gravy from Oh My VeggiesRoot vegetable mash by Jamie Oliver Smitten Kitchen’s skillet-baked mac n cheeseRoasted and raw brussels sprouts salad by Susan Spungen for NYT CookingVegetarian celery leek stuffing from Love & Lemons Kari’s favorite delicious and decadent vegetarian Thanksgiving sides:  Zucchini with cream and parmesan breadcrumbs from Dining In by Alison Roman, adapted by Annie VarbergHasslebeck butternut squash with sage butter by Half Baked Harvest (omit the prosciutto + breadcrumbs) Corn Creme Brulée from Good Taste with Tanji (add jalapenos or chiles to cut sweetness)  Our previous Thanksgiving episodes:  Thanksgiving 2022 with Seth & Lauren Rogen, which includes great tips about how to organize a potluck. Our Top 6 Thanksgiving Sides from 2023Our 5 Essential Thanksgiving Dishes from 2024 *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Looking for an in-person Food Friends experience? a...

Are you craving a homemade soup that’s a full meal in a bowl? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you’ll want to cook up a pot of Ina Garten’s Italian Wedding Soup — a flavorful classic filled with tender chicken meatballs, fresh spinach, and pasta in rich chicken broth. And you’ll want to make our favorite sweet, simple, no-bake peanut butter granola bars. They’re inspired by a nostalgic snack, and are perfect for packing up for lunch or travel.  Tune in for a quick dose of home cooking inspiration that will warm your kitchen and your week! *** Links: Ina Garten’s Italian Wedding Soup  The original Samak Stickies How to make Kari’s homemade version of “No-bake PB & Honey Stickies” NOTE: Process mixture finely so that it will pack well, and use very creamy peanut butter; the natural varieties do not work as well in this recipe. If your bars are crumbly and falling apart, dabbing a bit more peanut butter will help bind it together.  Process and pulse 1 cup roasted salted peanuts in a food processor until roughly choppedAdd 2 cups Grape Nuts Cereal (or similar) and pulse until finely chopped, then transfer to a large mixing bowlGently heat 1 cup creamy peanut butter + ⅓ cup honey + ½ tsp vanilla paste; stir until smooth and creamyPour peanut butter mixture over the cereal mixture, then combine with (clean) hands until fully incorporatedUse a 2” scoop to pack and portion into individual balls, then use your hands to flatten into a puck shapeCan be eaten as is, or kept on the counter in an airtight container. You can also freeze them!This is a great recipe for teenagers and kids who are interested in helping in the kitchen! *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

How do working parents manage to cook thoughtful, home-cooked meals while balancing everything else — and still have time to bake, plan ahead, and enjoy the process? If you’ve ever wished you could get delicious meals on the table without the stress, this episode is for you.  This week, we’re talking with two home cooks, who happen to be our real life “Food Friends.” Sam and Malin share their tips on how they get dinner on the table without spending hours in the kitchen.  Whether you’re packing lunches for kids, stocking your freezer for busy weeks, or trying to rediscover your joy in everyday cooking, this conversation offers real-world inspiration for how to make it happen. By the end of this episode, you’ll learn:  Creative solutions for meal prep and packed lunches – from scratch-made baked goods to recs for premade items from Trader Joe’s and CostcoQuick weeknight recipes that work EVERY time, like an endlessly modifiable one-pot rice dish and creamy spicy tomato beans Two takes on home-cooked classics, like: spaghetti bolognese, muffins, and even birthday cake! Press play now to learn practical ideas you can actually cook this week! *** This week’s episode is sponsored by La Baleine, makers of ancestral sea salts harvested from France.  La Baleine’s Grey Sea Salt comes from the Celtic shores of Guérande, on France’s west coast. Hand-harvested using traditional methods, this 100% natural sea salt is unrefined, additive-free, and naturally grey from the mineral-rich clay of the Guérande salt marshes. With its unique delicate but crunchy texture, La Baleine’s Grey Sea Salt is our go-to salt for everything from roasted vegetables and grilled meats to fresh salads and even desserts. 👉 Grab a canister of La Baleine Grey Sea Salt here on Amazon! Starting on Nov 4th, the first 500 purchases will receive $1 off their order! *** Links: Sam’s favorite recipes and recommendations: The Lunch Tiffins Sam’s been using for years  Lunchbox Harvest Muffins by Melissa Clark for NYT Cooking (unlocked) Apple, Fennel Salad by Melissa Clark for NYT Cooking Apple Cider Doughnut Loaf Cake by Sarah Jampel for Bon Appetit French Yogurt Cake from Bon Appetit Marcella Hazan’s Spaghetti Bolognese Creamy spicy tomato beans by Alexa Weibel for NYT Cooking (unlocked)   Pistachio Bundt Cake from Kitchen Confidence with Lili  Claire Ptak’s Buttermilk Banana Bread from The Kitchn  Trader Joe's Dolmas and Cesar Dip Eat Smash Foods’ Protein Bites Malin’s favorite recipes and recommendations: Jamie Oliver’s eggplant parm from NYT Cooking (unlocked) One-pot salmon and shitake rice by Hanna Asbrink for Bon Appetit Shanghai style pork zongzi from The Woks of LIfe, aka “Chinese Tamales” similar to Malin’s mom. Malin omits the 5-spice powder. Sesame jellyfish salad from Allrecipes. Malin suggests soaking the jellyfish in several changes of water and adding julienned broccoli stems.  Mimi Thorisson’s bolognese recipe  Tomato bruschetta by Ali Slagle for NYT Cooking (unlocked) – use garlic oil in lieu of raw garlic for a more delicate flavor Chocolate date bran muffins by Kendra Vaculin for Bon Appetit Malin’s Spumoni Cake for her daughter’s birthday Cherry almond cake layer made with Fabbri Amarena cherries (cake only - not buttercream)Pistachio cake layer (cake only -not cream cheese frosting)Chocolate cake layer (cake only - not frosting) Pistachio cream filling on one layer (made with Arnett’s pistachio butter)Another layer had vanilla buttercream with Fabbri Amarena cherry syrup and cherries *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

Looking for the perfect make-ahead menu for hosting on a chilly fall evening?  In this bite-sized episode, we share the best things we ate this week to inspire each other and you! By the end of this episode, you’ll be craving Julia Child’s classic boeuf bourguignon; it’s famous for a reason, with tender beef and a rich, velvety sauce. You’ll also pick up our tips for making the best apple-cranberry crisp –  a dessert that’s impressive enough for your next dinner party, or even for brunch!  Tune in for a quick dose of home cooking inspiration! *** Links: Julia Child’s Boeuf Bourguignon  Apple Crisp recipe from The Chunky Chef. To make Kari’s breakfast/brunch version, sub maple syrup for the sugar in the apples, and bake them with cranberries in the oven until tender and jammy. Mix up crumble topping and bake SEPARATELY from the fruit for added crunch (use gf oats if you like!). Add crumble topping to roasted fruit before serving. Offer whole milk Greek yogurt as an optional topping! *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

What cookbooks are worth the investment? And which ones will you really cook from, time and time again? Even the most passionate home cooks struggle with navigating the sea of available cookbooks out there! In this episode, we’re sharing the ones that have earned a permanent spot in our kitchen — these are the books that make weeknight cooking easier, baking more reliable, and hosting more successful.  Whether you’re just starting your collection or looking to fall back in love with the books you already own, this episode helps you discover the ones that make you want to cook. By the end of this episode you’ll:  Find out which cookbooks we rely on for weeknight cooking, with repeat-worthy recipes like chicken piccata and one-pot baked lentils with fetaLearn which baking books made us confident home bakers, with recipes for an outstanding banana cake or the perfect homemade cinnamon rollsDiscover inspiring recipes you might not expect, like a comforting bean soup from Frida Kahlo’s cookbook or iconic casseroles from a classic vegetarian tome Pour yourself a cup of tea, open your favorite cookbook, and listen in. This episode might just remind you why you fell in love with cooking in the first place… *** This week’s episode is sponsored by La Baleine, makers of ancestral sea salts harvested from France. Discover La Baleine’s sister brand’s new, organic Le Saunier de Camargue Fleur de Sel Sprinklers  — the iconic finishing sea salt from the South of France, now in an easy, ultra-practical sprinkling format.  Each grain is carefully hand-harvested by salt masters using ancestral methods passed down through generations. This delicate, crunchy sea salt enhances every dish with a perfect touch of flavor and texture, and it’s 100% natural, unrefined, and additive-free. Choose from three organic varieties: ✨ Original — for everyday flavor, 🌿 Rosemary — for a Provençal touch on meat, fish, and vegetables, and 🌶️ Espelette Pepper — for a bold, subtly spicy finish. 👉 Grab all three Fleur de Sel Sprinklers here on Amazon and bring a taste of the South of France to your kitchen. Use code SALTSHAKE for $2 off your order! ***  Links: Sonya’s favorite cookbooks for:  WEEKNIGHT/EVERYDAY COOKING: Whole Food Cooking Every Day, by Amy Chaplin  ENTERTAINING: At Elizabeth David’s Table, by Elizabeth David  BAKING: Classic Home Desserts, by Richard Sax  RELIABLE: The Smitten Kitchen Cookbook, by Deb Perelman  GIFTING: Tenderheart, by Hetty Lui McKinnon ESSENTIAL CLASSIC: The Taste of Country Cooking, by Edna Lewis   INSPIRING/UNIQUE: Fridas Fiestas Recipes & Reminiscences of Life with Frida Kahlo, by Marie-Pierre Colle, Guadalupe Rivera One of Sonya’s favorite books about cookbooks: Sara B Franklin's “The Editor: How Publishing Legend Judith Jones Shaped Culture in America” Kari’s favorite cookbooks for:  WEEKNIGHT/EVERYDAY: Vegetables Every Day, by Jack Bishop ENTERTAINING: Cooking for Artists, by Mina Stone BAKING: Now for Something Sweet, by Monday Morning Baking Club RELIABLE: Barefoot Contessa at Home, by Ina Garten GIFTING: Indian-ish, by Priya Krishna  ESSENTIAL CLASSIC: The Enchanted Broccoli Forest, by Mollie Katzen  INSPIRING/UNIQUE: The Dooky Chase Cookbook, by Leah Chase  For Baking, we both have to include (again): Fat & Flour by Nicole Rucker *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

What if dinner could practically cook itself? In this bite-sized episode, we’re sharing our best home-cooking bites of the week, including two sheet pan meals that make busy weeknights a breeze. By the end of this episode, you’ll discover: A Hungarian-inspired sheet pan chicken dinner loaded with veggies and big flavor — all roasted together for minimal effort and cleanup.A make-ahead sheet pan quiche that’s buttery, herby, and perfect for brunches, potlucks, or easy weekday lunches. Press play for a quick dose of home cooking inspiration! ***  Links:  Sonya’s Sheet pan chicken paprika  Spinach sheet pan quiche from Smitten Kitchen. Kari kept the total weight of the greens, but combined added kale as well as spinach, and added in fresh parsley, dill, and mint

Are you searching for easy ways to stock your freezer for busy days, or for a friend’s meal train?  If you’ve ever wished you could pull dinner from your freezer when life feels too hectic, or to help a friend in need, this episode is for you. This week, we’re sharing our favorite freezer-friendly recipes that are designed to be stored and reheated. By the end of this episode, you’ll: Discover how to freeze meals beyond dinner, like healthy protein and flavor-rich breakfast optionsMaster strategies for storing, freezing, and reheating… without losing flavor and textureFind reliable recipes for comfort foods like homemade calzones, quiche, and homey chicken and rice soup Press play to discover freezer meals that will add ease to your week, and deliver comfort to your table... or to someone you love. *** Today’s episode is sponsored by La Baleine — makers of ancestral sea salts harvested from the South of France. A high-quality natural finishing sea salt can transform just about any dish, and La Baleine’s sister brand Le Saunier de Camargue Fleur de Sels take it a step further. Available in Original Fleur de Sel, Espelette Pepper, and Herbes de Provence, it’s the perfect final touch for vegetables, grilled meats, or even a decadent dessert. Find Le Saunier de Camargue Fleur de Sel at Whole Foods Market or on Amazon, and bring a taste of the South of France to your kitchen. Use code FLDSALTS for $2 off your order! *** Links: Homemade frozen whole pizzas from Amy Bakes Bread, you can also get the dough from your local pizza spot or grocery store Calzones from Natasha’s Kitchen that’s similar to what Kari makes  Ina Garten’s Turkey Meatloaf Taco meat by Sam Sifton for NYT Cooking, similar to what Kari ate growing up Spinach sheet pan quiche from Smitten Kitchen  Steel cut oats from Well Plated, oatmeal, and porridge all freeze well – Kari always uses water to cook, and adds a splash of dairy once served Chicken leek and rice soup by Smitten Kitchen  Frijol Con Puerco (Black Beans and Pork) by Pati Jinich Jamaican Oxtail Curry by Butter Be Ready Breakfast burritos by Yewande Komolafe for NYT Cooking  Additional freezer meals we love:  Ina Garten’s stuffed shells recipe – Sonya skips the egg, and adds fresh thyme instead of Italian seasoning + grated parm or pecorino on top Heidi Swanson’s Baked Quinoa Patties from 101 Cookbooks  Farro cauliflower parmesan by Sarah DiGregorio for NYT Cooking  Sonya’s Stuffed Cabbage Rolls, and her Vegetarian Stuffed Cabbage Premade freezer meals we love to ship: Spoonful of Comfort for sending soup care packages (not sponsored) Veselka soups and pierogies via Goldbelly (also not sponsored) *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

Can your favorite diner order be turned into dinner?  In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you’ll get inspired to try a classic Greek soup that’s creamy without any dairy, and can cook up quickly with a few shortcuts. You’ll also discover the secret to the best diner-style patty melt, and a trusted recipe for homemade slaw you can serve with it. Tune in for a quick dose of home cooking inspiration!  *** Links:  Avgolemono Soup from our Substack Best Patty Melt Ever from Amanda Cooks & Styles  Sonya’s coleslaw from our Substack *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

What’s better than a bowl of homemade soup after a long, chilly day? If you’ve been craving easy soup recipes that actually work, this episode is your invitation to dive into soup season! We’re sharing our go-to soups for cozy weeknight dinners — the tried-and-true recipes we make every year, plus new favorites you’ll want to add to your rotation. By the end of this episode, you’ll discover: How to make flavorful homemade broth that freezes beautifully — so you can have soup ready any night of the weekVegetarian soup recipes that pack big flavor, like a silky roasted red pepper soup and a bright, gingery twist on classic squash soupBeginner-friendly soups that are hearty enough to serve as a complete meal Press play now and get inspired with easy, comforting soup ideas to stir, sip, and savor all season long! *** This episode is sponsored by La Baleine — makers of ancestral sea salts naturally harvested from the South of France.   Their Fine and Coarse Sea Salts are crafted through natural crystallization, harnessing the sea, wind, and sunshine to create clean, unrefined crystals. The Fine Sea Salt is perfect for everyday cooking, seasoning, and baking, while the Coarse Sea Salt adds texture and bright bursts of flavor to any dish.  La Baleine’s salt-harvesting methods also help protect an extraordinary ecosystem in the South of France, which is home to over 500 species of birds and plants.  Grab La Baleine’s Fine and Coarse Sea Salt Bundle here on Amazon, or find it at your local Whole Foods Market, and enjoy a true taste of the French Mediterranean Sea in your kitchen. Use code LABALSALT for $1 off your order! *** Links: Kari’s Sunny Chicken Soup with Lemon and Coconut from Food Friends’ Substack  Ribollita soup from Ina Garten Kari’s Tomato Soup from Food Friends’ Substack, and slow cooker caramelized onions from Gimme Some Oven  Sonya's Indian tomato soup Creamy Broccoli and Spinach Soup Soviet-style "Monday" Soup from the Kachka Cookbook Ginger Miso Pumpkin Soup from Sweet By Nurture Alice Water's red bell pepper soup Meatball Soup from The Cozy Cook, and another meatball soup from The Gourmandise School Homemade beef pho from the Woks of Life Also mentioned this week:  Olia Hercules’ Tarragon Soup from her cookbook Kaukasis: The culinary journey through Georgia, Azerbaijan & Beyond The TikTok-famous Glow Soup And for more soup inspiration: Our first episode about soups, our soup episode from 2023, and last year’s soup episode *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

Ever wondered what it would be like to host a cookbook club and taste restaurant recipes with the help of a few friends? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you’ll want to try a velvety eggplant caponata with burrata to serve as a stunning appetizer at your next dinner party. You’ll also discover how an unexpected swap in a recipe can result in a rich, rum-kissed cake that’s easy enough for a beginner to bake. Tune in for a quick dose of home cooking inspiration! *** Links: The Gjelina Cookbook by Travis Lett Eggplant Caponata recipe can be found in the book, or try this slightly adapted version from The Brick Kitchen  Kabocha Olive Oil and Bittersweet Chocolate Cake from Gjelina, developed by Nicole Rucker Radicchio salad with crispy shallots and shallot oil vinaigrette slightly adapted by No Crumbs Left French apple rum cake by Jennifer Segal from Once Upon a Chef, Kari swapped the bananas for the apples for supper club, and it was a big hit! *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

What do you bring to a potluck that’s guaranteed to be a hit, is easy to prepare, and can travel well? Choosing what dish to bring to a potluck or tailgate can feel tricky, and that’s why this week we’re sharing our go-to dishes for feeding a crowd. These trusted recipes will allow you to show up to your next potluck with a dish that’s guaranteed to be one of the first things to disappear from the table.  By the end of this episode, you’ll learn: Stress-free recipes, like an eye-catching twist on pigs in a blanket and a buttery take on slidersTwo meatless mains that showcase seasonal produce Sweet, simple treats that can be baked days in advance and are easy to pack up and transport, anywhere you want to go Press play and get inspired with recipes that will make you the MVP of your next potluck or tailgate! *** This week’s episode is sponsored by La Baleine, makers of ancestral sea salts harvested from France. La Baleine’s Kosher Sea Salt is 100% natural. Unlike other kosher salts, it is uniquely harvested from the Mediterranean Sea, crystallized by the sun and sea breezes, and responsibly sourced. Additive-free, its small, flake-like crystals make it perfect for everyday cooking. It seasons evenly, is easy to pinch, and enhances everything from soups and pastas to vegetables and meat. 👉 Grab a box here on Amazon, or find it at your local Whole Foods Market, and make this sea-harvested kosher salt a staple in your kitchen. Use code LABALKOS for $1 off your order! *** Links:  Ham & Swiss Sliders by Lisa T from Allrecipes  Hasselback salami from Busy in Brooklyn blog  Rotel Sausage Dip by Patricia S York from Southern Living  Sonya’s Wedge Salad from Food Friends’ Substack  Duff Goldman’s Purple Potato Salad for Food Network Vegetable pot pie by Heidi Swanson of 101 Cookbooks  Pull-apart dogs in a blanket ring from the Food Network Kitchen (and the Tarte de Soleil from Smitten Kitchen) Swiss chard and sweet potato gratin from Smitten Kitchen  Sally McKenney’s browned butter pecan pie bars  Honey yogurt pound cake with berries from Alison Roman’s Dining In, adapted by Mary Welsh  *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

What five tools or pieces of equipment do you actually need to cook confidently at home? Whether you’re moving into your first apartment, upgrading from the mismatched pans of your college days, or just wondering which tools really deserve a spot in your cupboards, this episode takes the guesswork out of stocking a smart, lifelong kitchen. This week, we’re answering a listener question, and by the end of this episode, you’ll: Discover what simple tools are absolute musts for any avid home cookFind out the types of pans that chefs rely on most, and why Learn strategies and tips for building your kitchen from scratch, or upgrading what you already have on hand for more successful and smoother cooking Tune in now and find out which pieces of equipment make the cut for us—you might just discover your new favorite sidekick in the kitchen! *** LINKS: Sonya’s Top 5 Stainless steel pot and pan set – there are many great options on the market, it doesn’t have to be AllClad, all those are amazing too! Large wood cutting board or butcher block board Meat thermometer Tongs and fish Spatula Sheet pans Kari’s Top 5 Cutting boards:  Wood + Dishwasher-safe  Set of 3 Knives - Chef’s, Pairing, and Serrated Anchor Hocking glass batter bowl Cast iron griddle  Sheet pans *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

Ever wonder what two personal chefs actually eat in a day?  If you sometimes struggle with “what’s for breakfast…lunch…dinner?” let us help with realistic recipes that will make your home cooking easier! This week, we're divulging our everyday dishes and shortcuts that make daily cooking less of a chore and more of a joy.  If you’ve ever fallen into a cooking rut or felt overwhelmed with feeding yourself, this episode is for you. By the end, you’ll: Discover quick weeknight recipes that make dinner faster — from a classic vegetarian soup to a Slavic staple main dishLearn strategies for meal prep and leftovers, like batch-making dressings, dips, and salads that hold up well in the fridge for days Get excited to try a viral omelette for breakfast, a “snacky plate" for lunch, plus a comforting vegetarian pasta that comes together in under 30 minutes Press play on this episode of and walk away with fresh ideas you can cook and enjoy today! *** This week’s episode is sponsored by La Baleine, makers of ancestral sea salts harvested from the South of France. La Baleine’s Coarse Sea Salt is naturally crystallized by the sun and sea breezes, resulting in 100% natural, additive-free crystals with the perfect balance of texture and flavor. Larger than fine salt, these raw salt crystals dissolve quickly and give every dish a clean, bright, salty finish. Even better, La Baleine’s time-honored harvesting methods help protect the extraordinary salt marsh ecosystem of Aigues-Mortes, home to over 500 species of birds and plants. 👉 Grab La Baleine’s Coarse Sea Salt Crystals here on Amazon, or find it at your local Whole Foods Market, and enjoy a true taste of the Mediterranean in your kitchen. Use code LABALRED for $1 off your order! *** Links:  Sonya - Day 1 Breakfast:  Jose Andres omelet!, and French press coffee. Here’s the recipe for homemade almond milk  Lunch: Snacky plate/Salad plate with fennel apple salad, baba ghanoush, feta, green salad with tahini (skip the sweetener), toasted almonds, grapes, pita bread Dinner:A simple herb and garlic roasted salmon, fennel apple salad, quinoa (add 1 cup rinsed quinoa to pot of boiling water, boil for 8-10 minutes, drain, then place back in pot covered with a lid for another 10 minutes).  Kari - Day 1  Breakfast: Drip coffee set up the night before + part of Mac’s smoothie.  Tasty smoothie tips:  Tart: lemon, lime, sour cherry juice, raspberries or sour cherries (fresh or frozen)Veggie: fresh mint leaves, spinach, cucumber (peeled/seeded), romaine leavesSweet: banana, dates, honeyBoost: hemp heartsBlend. Add Ice. Blend again. Add whole milk yogurt. Blend a little more and serve!  Lunch: Sheet Pan Japchae leftovers - modified recipe with what was in the produce drawer and added roasted tofu to the mix. The sauce is pantry-friendly and pulls everything together. Add a drizzle of chile crisp or hot sauce! Snack: Banana Nut Breakfast Bar Dinner: Beluga lentil and swiss chard soup Sonya - Day 2 Breakfast: Bircher bowl with added fresh berries, dried goji berries, and yogurt. French press coffee.  Lunch: Jalapeno cheddar bagel Tabor Bread, leftover salmon, viral carrot ribbon salad Dinner: Kotlete (turkey patties) and Sonya’s reel on how to make them, braised romano beans, baba ghanoush, pita, salad.  Kari - Day 2  Breakfast: Coffee Brunch & Lunch: Zucchini basil frittata bites   Snack: Crudites cut up in the morning + bag of Lesser Evil popcorn  Dinner: Mushroom + pecorino pasta with chives  *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Book a farmers’ market tour with Sonya in Portland, OR!

What’s a Top Chef's go-to recipe for hosting friends? This week, we’re not only sharing our best home-cooking bites, but we’re also asking Top Chef Melissa King about her favorite bite of the week! By the end of this episode, you’ll discover two vegan desserts that use a surprising ingredient, plus a few new ways to bring miso into your weeknight cooking. Chef Melissa King also reveals her go-to date night dish from her new cookbook: Cook Like A King. Tune in for a quick dose of home cooking inspiration! *** Links: Find out more about Melissa King, follow her Instagram, and check out her new cookbook: Cook Like a King  Recipes discussed in this episode from “Cook Like A King”: Shaighainese Lionhead Meatballs, Miso Baba Ghanoush, Miso Caesar Salad, Miso Marinated Fish, and Hong Kong Milk Tea Tiramisu Other recipes discussed: Sonya’s grandmother’s Tefteli (meatball) recipe, and another of our favorite miso-marinated fish options Melissa's "Best Bite" was from House of Prime Rib in San Francisco Our Cooking a Steakhouse Dinner at Home episode has more steakhouse-inspired recipes Our best bites of the week: Silken Tofu Chocolate Mousse from the Conscious Plant Kitchen – this would be great with the addition of espresso powder, and topped with macerated berries! The “Co-op Tofu Brownie Cookies” can be found in Nicole Rucker’s Fat & Flour *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Book a farmers’ market tour with Sonya in Portland, OR!

Do you ever feel overwhelmed by all the incredible produce at the fall farmers’ market? And once you get home, do you wonder: “What do I do with all of this?”  This week, we’re sharing our top seasonal pics AND ten easy recipes to turn your fresh finds into simple, flavorful meals that any home cook can make. If you’re smitten with crisp apples and golden pears, beans and peppers of every shape and color, and baskets overflowing with ripe, juicy figs, this episode is for you.  By the end of this episode, you’ll discover:  How to transform mushrooms into a quick, weeknight pasta (or impressive side dish for your next potluck!)A restaurant-worthy radicchio salad that will become a repeat recipe How a few pantry staples and a spaghetti squash can become an unforgettable, and easy, main vegetarian dish Press play now and start cooking with what’s in season today! *** This week’s episode is sponsored by La Baleine,, makers of ancestral sea salts harvested from the South of France. La Baleine’s Fine Sea Salt is iconic for a reason. Packaged in the classic deep blue canister with its whale logo, it’s been a staple in home kitchens for decades. Harvested through natural crystallisation and using traditional methods, this fine sea salt isn’t just good for your cooking; it also helps protect the extraordinary salt marsh ecosystem where it’s made, home to over 500 species. 👉 Grab a canister here on Amazon, or at your local Whole Foods Market. Use code LABALFINE for $1 off your order!  *** LINKS: Shishito - Piri Piri Chicken and Shishito skewers by Justin Chapple for Food & Wine Figs - Baked figs with balsamic and feta by Phyllis Grand for Food52  Mushroom - Simplest mushroom pasta from Smitten Kitchen (and a shoutout to the garlic butter roasted mushrooms from Smitten Kitchen too)  Spaghetti Squash - Spaghetti Squash Parmesan from How Sweet Eats  Honeynut Squash - Honeynut squash brothy beans by Justine Doiron Beans - Mixed bean salad with tarragon and celery from Six Seasons by Joshua McFadden, adapted by Delectably Mine blog   Radicchio - Nostrana’s/Cathy Whim’s Radicchio salad (famous Portland restaurant) Kohlrabi  - Kohlrabi salad with pecans, lime, paprika, and marjoram from The Broad Fork by Hugh Acheson, adapted by The Tastiest Book Blog Pears - Pear almond cake by David Tanis for NYT Cooking  Apples - French apple cake by Jennifer Segal from Once Upon a Chef, and Sonya’s Apple Sharlotka *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Book a farmers’ market tour with Sonya in Portland, OR!

Do you have a friend or family member who struggles with food allergies and restrictions? Do you want to host them for dinner, but have a hard time figuring out what to cook?  In this bite-sized episode, we share and answer a listener's question, to inspire each other and you! By the end of this episode, you’ll discover four menus that are allergen-friendly, how to modify dishes to meet your guests' needs, and how to plan ahead to simplify hosting.  Tune in now for a quick dose of home cooking inspiration! *** Links: Kari Menu #1 *Beef meatballs with soy scallion garlic by Kay Chun for NYT Cooking. Mix ahead, shape, and cook off fresh *Frizzled green beans with mushrooms by Alison Roman. Can roast alongside the potatoes and be served at room temp. *Baked potatoes and baked sweet potatoes. Bake ahead, and reheat on site. Serve with dairy butter and non-dairy butter options, side of scallions or other toppings as desired. Sonya Menu #1 * Shawarma chicken thighs from Edible Communities. Sonya also adds red pepper along with the onion to the sheet pan I cook them on.  *Olive oil mashed by Lidia Bastianich, potatoes, or classic smashed potatoes  *Easy 10-minute garlic broccolini from The Kitchn Kari Menu #2 *Grilled soy-based chicken thighs with spicy cashews by Sam Sifton for NYT Cooking (unlocked). If you don’t have a grill, you can get those char marks by broiling it for a few minutes at the end *Rice of your choice  *Roasted broccoli Sonya Menu #2 *Classic beef pot roast from the Modern Proper, and an even simpler one from All Recipes Ina Garten’s roasted carrots and parsnips Sauteed Swiss Chard by Ellie Krieger (omit vinegar for low acidity)  *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Book a farmers’ market tour with Sonya in Portland, OR!

Do you ever hit 6 p.m. on a chilly fall weeknight and wonder, “What on earth can I get on the table in under 30 minutes?” This episode is designed for anyone who wants fast, comforting dinners without resorting to takeout or sacrificing flavor. By the end of this episode, you’ll discover: Quick and easy recipes that rely on pantry and fridge staplesTwo sheet-pan dinners that make the most of seasonal fall produceA classic soup, hearty enough to be a complete meal, that is loaded with vegetables  Press play now and walk away with fresh ideas (and a few shortcuts) for dinner! *** This week’s episode is sponsored by La Baleine, makers of ancestral sea salts harvested from France. A high-quality natural finishing sea salt can transform just about any dish, and La Baleine’s sister brand Le Saunier de Camargue Fleur de Sel with organic Espelette Chili takes it a step further. With its fruity, peppery aroma, the Espelette pepper offers a mild chili flavor and a hint of sweetness that makes it ideal for that finishing touch on your next omelet, gazpacho, or sautéd potatoes. 👉 Grab a jar here on Amazon, or at your local Whole Foods Market, and bring the flavors of Provence straight to your kitchen. Use code LESAUNIERH15 for $2 off your order! *** Links: Sesame seared ahi tuna steak from Katie’s Cucina, with coconut rice  from Love & Lemons Sheet pan maple-miso salmon and green beans by Colu Henry for NYT Cooking (unlocked) Sheet pan meatballs with burst tomatoes and garlic bread by Kendra Vaculin for Bon Appetit Creamy turmeric pasta by Sue Li for NYT Cooking (unlocked)   Lemongrass tofu and broccoli by Hetti Lui McKinnon for NYT Cooking (Unlocked) Everyday dal by Priya Krishna for NYT Cooking (Unlocked), and this is the kind of red split lentil you’ll need, and asafoetida Miso brown butter rice cakes with corn by Shilpa Uskokovic for Bon Appetit Green minestrone by Rachel Ray  *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Book a farmers’ market tour with Sonya in Portland, OR!

Ever wished your vegetables could be the star of dinner instead of the side? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you’ll want to make a classic Italian take on pasta that will make the most of your zucchini bumper crop, and you’ll also want to try a green bean dish that uses a very unexpected spice for extra flavor (and crunch!).  Tune in for a quick dose of home cooking inspiration! *** Links:  Elizabeth Minchili’s pasta with zucchini and herbs, and her TikTok that made Sonya want to cook it. Kari’s favorite caramelized zucchini pasta by Ali Slagle for the NY Times Frizzled beans with sizzled sesame and mint can be found in Justine Doiron’s cookbook: Justine Cooks. To make: Justine chars the beans in a hot cast iron pan with a little olive oil – she does this in batches so the beans don’t overcrowd the pan. Once the green beans are charred, you take them out, then in the same pan you toast raw sesame seeds, and right towards the end you add coriander seeds and dried mint. Then you add the beans back and toss it all together with some flaky salt, a splash of sherry vinegar, and a drizzle of honey. You can add pickled onions, too if desired! Another fun take on green beans and sesame flavors from Susan Spungen  And a green beans with yogurt and dill recipe similar to what Sonya made.  Corn ravioli from  Oro Pasta in Richmond, VA ,were gifted to Kari from a friend. Richmond-area listeners: we are so very jealous of your proximity to this delicious pasta!  *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Book a farmers’ market tour with Sonya in Portland, OR!

Are you hosting for fall holidays, gatherings, or dinner parties but have no idea what to make? And more importantly, are you wishing it could be easier and smoother?  Autumn is packed with reasons to celebrate — holiday feasts, game-day spreads, or casual weeknight dinners — but hosting can feel overwhelming when you’re juggling dietary needs, timing, and presentation.  This episode is your shortcut to planning beautiful, seasonal menus that impress without keeping you in the kitchen all night. By the end, you’ll discover: Four ready-to-roll menus with mains, sides, and desserts that will have guests asking you for the recipeDietary-restriction-friendly swaps to keep your hosting vegetarian-friendly, kosher, or grain-free without sacrificing flavorTips for make-ahead dishes so that hosting can feel calmer Press play now to plan fall gatherings that buzz with energy, taste incredible, and keep you at the heart of the party! *** This week’s episode is sponsored by La Baleine, makers of ancestral sea salts harvested from France. La Baleine’s Kosher Sea Salt is uniquely naturally harvested from the Mediterranean Sea, crystallized by the sun and sea breezes, and responsibly sourced. Additive free and 100% pure, its small, flake-like crystals make it perfect for everyday cooking. It seasons evenly, is easy to pinch, and enhances everything from soups and pastas to vegetables and meat. 👉 Grab a box here, or find it at your local Whole Foods Market, and make this sea-harvested kosher salt a staple in your kitchen. Use code BALKOS10 for $1 off your order! *** Links: Sonya’s Menu 1: Rosh Hashanah or Fall Festive Gathering  Salad: Crunchy cabbage slaw with farro and pecorino (swap mayo for pecorino in the dressing to keep it non-dairy) from The Kitchen Main: Sonya & Kari’s port and wine braised short ribs from the pop-up they cooked together Side: Fried eggplant and honey “Berenjenas con Miel” by José Andrés for Food & Wine Dessert: Pistachio cake with pomegranate glaze by Tannaz Sassooni for King Arthur Baking, or for a similar cake with plums try Andy Baraghani’s pistachio plum cake Kari Menu 1: “Take it Outside” Picnic, Potluck, Camping, or Tailgate-worthy Main: Swiss Chard Slab Pie by Kristin Donnelly for NYT Cooking (unlocked)  Side: Oven-roasted parsnips with hazelnut picada from the Gjelina Cookbook, via Stacey Snacks Dessert: Pumpkin oatmeal cookies from Sally’s Baking Addiction, inspired by the Brown Butter Oatmeal Cookies served at All Time  Sonya Menu 2: High Holidays or Weekend Supper Salad:  Viral carrot ribbon salad by Kale Junkie Main: Pomegranate molasses glazed salmon by Samuel Goldsmith for BBC Good Food Side: Jeweled rice with lots of dill by Adeena Sussman Dessert: Chez Panisse cobbler from NYT Cooking (unlocked) – Sonya swaps the blueberries for blackberries Kari Menu 2: “Join us at Home” for a Casual Fall Dinner  Main: Sweet and spicy roast chicken by Melissa Clark from NYT Cooking (unlocked)  Side: Ina Garten’s Couscous, but Kari will omit the currants and pine nuts and keep it simple Salad: Crisp green salad with Ina Garten’s garlic vinaigrette, or try Kari’s champagne vinaigrette from our Cali Niçoise Salad  Dessert: Maple apple tartlets from Recipe Girl, with extra maple syrup for drizzling and served with vanilla ice cream  For more fall hosting inspiration, check out last year’s episode!  *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Book a farmers’ market tour with Sonya in Portland, OR!

What’s the secret to cooking fish so that it doesn’t stick to the pan?  In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!  By the end of this episode, you’ll discover an easy way to turn seasonal shelling beans into a brothy, rustic meal, and you’ll find out why grilled fish with tropical fruit salsa might be the next thing you’ll cook up for dinner.  Tune in for a quick dose of home cooking inspiration!  ***  Links: Sonya’s style of cooking cranberry beans, and a similar recipe from Taste Space (just use fresh tomato and basil instead of tomato paste, and add stock to simmer the beans in) A recipe for grilled swordfish with mango-pineapple salsa from Kevin is Cooking blog The secret to perfectly grilled fish: mayonnaise! from The Kitchn Kari tried this dish at Bluewater Grill Avalon on Catalina Island  Nicole Rucker’s amazing banana bread recipe can be found in her book Fat & Flour *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Book a farmers’ market tour with Sonya in Portland, OR!

Struggling to find baking recipes that look great online but flop when you try them at home?  That’s why we asked Sally McKenney, of Sally’s Baking, to share her foolproof fall bakes from her site and her new cookbook: Sally’s Baking 101. These are recipes that actually work every time, are stress-free, and will fill your home with the scent of brown sugar, warm chai, and buttery caramel.   By the end of this episode, you’ll be excited to bring these seasonally inspired treats to your own table and share them at potlucks, tailgates, and fall gatherings. You’ll discover: How to bake up cozy fall treats with ease, from quick wins like Chai-spiced blondies to an impressive beginner-friendly apple cakeThe unexpected ingredient that will be the go-to addition to your next batch of muffins The secret behind Sally’s all-time most popular recipe: Chewy Chocolate Chip Cookies Press play now to get inspired by fall recipes that will make your home baking easier, more delicious, and perfect for autumnal gatherings!   *** This week’s episode is sponsored by La Baleine, makers of ancestral sea salts harvested from France. A high-quality finishing salt can transform just about any dish, and their Le Saunier de Camargue Fleur de Sel with Herbes de Provence takes it a step further.  Blended with organic herbs — thyme, savory, rosemary, oregano, marjoram, and hyssop — it’s a timeless mix that adds fragrance and flavor to everything from roast chicken and vegetables, or even breads. 👉 Grab a jar here, or at your local Whole Foods Market, and bring the flavors of Provence straight to your kitchen. Use code LESAUNIERH15 for $2 off!  *** Links: Get your copy of Sally McKenney’s new cookbook: Sally’s Baking 101! Follow Sally on Instagram, and find more of her trusted recipes on Sally’s Baking Sally’s recipes mentioned in this episode:  Sally’s most popular recipe from her website: Chewy Chocolate Chip Cookies  A cake Sally hopes more people might try: Burnt Sugar Caramel Cake An easy fall baked good: “Chai Spiced Blondies” (from Sally’s Baking 101) A fall breakfast baked good: “Pumpkin Spice Latte Muffins” (from Sally’s Baking 101) A cozy fall quick bread: “Apple Cider Spiced Bread” (from Sally’s Baking 101) Sally's favorite fall cookie: Maple Brown Sugar Cookie A delicious apple dessert: Easy Fresh Apple Cake  A fall beverage perfect for entertaining: Honeycrisp Apple Sangria  A potluck-friendly savory dish: Homemade Stromboli  The cake Sally always makes for her birthday: Carrot Cake! Sally’s favorite cookbook and baking inspirations: Dessert Person, Claire Saffitz, Smitten Kitchen, Deb Perlman Sift, Nicola Lamb Grand Baby Cakes, Jocelyn Delk Adams Other recipes we discussed:  Adrian Hale’s recipe for: “Communal Table Bread - My easiest first bread recipe”, and take a sourdough bread baking class with her in person in Portland  Sonya’s Pumpkin Spice Latte Pie recipe is mentioned in the episode, along with Sally’s Great Pumpkin Pie recipe (which includes black pepper!) *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Book a farmers’ market tour with Sonya in Portland, OR!

How do you like your egg salad? Simple and classic with minimal ingredients? Or do you like a maximalist version with tons of flavor?  In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you’ll want to try Kari’s 4-ingredient easy egg salad for quick meal prep and sandwiches, or Sonya’s golden egg salad with a secret ingredient and a special technique. Plus, you’ll hear about a sweet-and-salty twist on Rice Krispies treats that you’ll want to whip up for lunchboxes, after-school snacks, and back-to-school gatherings. Tune in for a quick dose of home cooking inspiration!  *** Links: Our two takes on egg salad from our Substack! Brown butter rice crispie treats from Smitten Kitchen – which Kari added crumbled pretzel and golden raisins too *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Book a farmers’ market tour with Sonya in Portland, OR!

What if the secret to making effortless, delicious meals was already in your pantry? If you’ve ever opened your pantry searching for dinner inspiration but ended up cooking the same-old boring meal, this episode is for you!  By the end of this episode, you’ll:  Learn how a staple like tomato paste can be the base of a flavor broth or quick sauce Learn why chefs swear by anchovies to bring a punch to countless dishes… including an easy dressing!Find out how Japanese curry cubes are your ticket to a quick dinner with any protein or veggies you have on hand Hit play now! The secret to flavor-packed cooking is already sitting on your pantry shelf!  *** Links: Tomato paste:  in Sonya’s manti in brothy tomato sauce, and Alison Roman’s caramelized shallot pasta, and for our go-to coconut red lentil dish Canned chickpeas: Kari’s #1 quick meal = bite-sized pasta with chickpeas, and whatever veg/herbs she has (we also love Serious Eats' pasta e ceci), and a simple chickpea salad is always a great base for a bigger salad. We love a simple chickpea coconut curry, and also using a can for a 5-minute hummus! Anchovies: Discover what to do with a tin of anchovies from Serious Eats, and we love them for a simple dressing, and as the base of pasta sauces like Midnight pasta Coconut Milk: for a 30-minute veggie coconut curry from Minimalist Baker, and for Coconut Miso Salmon Curry from Kay Chun for NYT Cooking (unlocked), and in Kari's sunny chicken soup with lemon and coconut milk Tahini: Some of our favorite tahini brands: Soom, Seed & Mill, Whole Foods 365 Organic Tahini, and Eden Foods. Sonya’s 3 favorite tahini sauces, and her sesame sauce for noodles. For a sweet treat, try Sonya’s tahini chocolate chunk cookies (swap the chocolate with dried fruit) Farro: Charlie Bird’s farro salad, the cabbage and farro soup from Six Seasons, and crusty baked cauliflower and farro from Smitten Kitchen  Orzo: One-pan garlic butter chicken orzo from How Sweet Eats, and a one-pan lemon orzo and salmon from Something Nutritious Couscous: Ina Garten’s couscous with pine nuts, currants & shallots, a showering of fresh herbs Japanese curry cubes: Here’s a great guide and recipe for Japanese chicken curry, but Sonya typically makes hers vegetarian Jarred Roux: Kari’s go-to premade jarred roux for gumbo, soups, stews, and more. Pomegranate Molasses: For salad dressings like this one, as a sauce for wings, and drizzled on top of roasted squash. (We love the Cortas brand for its flavor) *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Have you ever wanted to make a deli-style pickle at home, but are too intimidated to try?  In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you’ll learn how easy it is to turn a bevy of cucumbers + salt into homemade pickles – with no fancy equipment or complicated ingredients required! You’ll also discover a vegetarian Italian pasta dish that uses up all the gorgeous eggplant at the farmers’ market right now.  Tune in for a quick dose of home cooking inspiration! *** Links: One of our favorite recipes for lacto-fermented (sour) pickles is from The Gefilteria. They use 2 Tablespoons of kosher salt to 4 cups of water. For half-sour pickles, ferment for a shorter amount of time.  A more exact and very helpful guide to making lacto-fermented pickles at home from Farmhouse on Boone! A simple guide to lacto-fermentation from Noma Pasta alla Norma by J. Kenji Lopez-Alt for Serious Eats, similar to how Kari made hers, and David Lebovitz’s Pasta alla Norma that uses roasted eggplant   *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  Book a farmers’ market tour with Sonya in Portland, OR!

Craving a sweet treat to beat the summer heat, but can’t even imagine walking into your hot kitchen, let alone turning on the oven?  In this episode re-release, we’re divulging our tried and true easy summer dessert recipes to make at home, from cold and creamy to perfectly packable, no cooking required!  This week you’ll discover: Fast and easy icebox cakes and frozen pies that bring excitement to any table and rely on easy to find ingredientsA chocolatey cookie treat that travels easily to the beach, picnic, or on a road trip A make-ahead dessert from Sonya’s childhood that maximizes seasonal fruit and is perfect with a scoop of vanilla ice cream Tune in now for a spoonful of sweet inspiration!    *** Links: Sonya’s raspberry mocha icebox cake, strawberry tiramisu, and fruit compote recipes Ina Garten’s mocha icebox cake Chocolate wafers for icebox cake (or use oreo thins!) 18 ice cream pie ideas from Taste of Home Not-so-classic peach melba from David Tanis for the NY Times Classic Scotheroos recipes from Tastes Better From Scratch Buckeyes recipe by Tammy Winters for All Recipes Tricia Yearwood’s no-bake rocky road bars All the rocky road bar combos on TikTok Ina Garten’s limoncello fruit salad recipe  *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Book a farmers’ market tour with Sonya in Portland, OR!

What if you could make the creamiest, smoothest hummus in only 5 minutes?  In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you’ll learn how to make the easiest, most delicious 5-minute hummus that can be the start of your next great dinner or might become a lunchbox hero. You’ll also discover a recipe for a colorful red pepper relish that’s smoky, tangy, and perfect for crostini, which can be made ahead and easily packed up for al fresco dining. Tune in for a quick dose of home cooking inspiration! *** Links: Michael Solomonov’s 5-minute hummus recipe Sabich sandwiches from Serious Eats Make-ahead grilled pepper relish by Elaine Johnson from Sunset Magazine  Hetty Lui McKinnon’s roasted tomato and dumpling salad from NYT Cooking  Broccoli spoon salad by Beverly Kim from Bon Appetit  *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Book a farmers’ market tour with Sonya in Portland, OR!

Have you ever wondered why corn, beans, and squash are often grown –  and cooked – together? In late summer and early fall, sweet corn, tender squash, and every kind of bean offer a special kind of abundance at our gardens and local farmers’ markets. But with all that bounty, what do you actually cook? We’re sharing our top 10 Three Sisters-inspired recipes, and by the end of this episode, you’ll: Learn why these crops are called the “Three Sisters,” and get reliable recipes to combine all three... because “what grows together, goes together”Discover quick and easy ways to maximize all that remaining zucchini piling up, from a simple Korean side dish to a rich and nutritious bruschetta toppingFind out trusted recipes to make the most of corn while it’s still here, like an irresistible soup and a weeknight chicken dinner  Tune in now for peak summer flavors, comforting meals, and exciting ways to cook with beans, corn, and squash! *** This week’s episode is sponsored by La Baleine, makers of ancestral sea salts harvested from France. A high-quality sea salt can transform just about any dish, and finishing sea salt is one of those small touches that makes a big difference in home cooking.  We love their Le Saunier de Camargue Fleur de Sel. It’s harvested by hand during a few weeks each year, when the sea, air, and wind align to create the delicate “salt flower” that rises to the surface.  Grab a jar of their flaky fleur de sel here, or at your local Whole Foods Market, and add a little French sparkle to your next dish. Use code LESAUNIER15 for $2 off your order! *** Links: Our three sisters’ episode from Season 2 with Javier Lara: The three sisters: Indigenous wisdom for growing, sharing, and home cooking squash, beans, and corn Also from season 2, you can listen to an entire episode about Summer Corn  To learn more about the three sisters, we highly recommend Robin Wall Kimmerer’s Braiding Sweetgrass Corn Sonya’s corn soup Grilled chicken thighs and corn with lime-basil butter by Clare de Boer for NYT Cooking (unlocked) Beans Greek marinated gigante baked beans from My Greek Dish, or a stovetop version from Real Greek Recipes. And here are gigante beans if you’re looking to order some online Tortilla & black bean pie by Martha Stewart Squash Korean pan fried rounds of zucchini (Hobak Jeon) from Kimchi Mari Zucchini bruschetta (aka zucchini crostini!) by Martha Stewart (add a little basil in it too!) All Three Three Sisters Bowl with Hominy, Beans, and Squash by Sean Sherman (The Sioux Chef) for NYT Cooking (unlocked) Lobster succotash by David Tanis for NYT Cooking (unlocked) *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Book a farmers’ market tour with Sonya in Portland, OR!

Ever wondered what muffin recipe is endlessly versatile, and also yields fluffy, not-too-sweet results?  In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!  By the end of this episode, you’ll discover a simple, reliable muffin recipe that you can make with just about any fruit, and a stunning 30-minute summer pasta dish that uses an unexpected herb (that you might already have growing in your garden). Tune in for a quick dose of home cooking inspiration! *** Links: King Arthur Baking’s best basic muffin recipe Sonya’s “galette with any fruit” recipe, we love using Nicole Rucker’s pie dough technique from recipe in Fat & Flour Wishbone Kitchen’s sungold tomato pasta  *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Book a farmers’ market tour with Sonya in Portland, OR!

What’s one recipe that changed everything in your kitchen — and maybe even your friendships?  If you’re a home cook who’s ever felt stuck in a rut, outgrown old favorites, or longed for a deeper connection at the dinner table, this episode is for you. We’re reflecting on the recipes we return to again and again, and how they shape our kitchens, our routines, and our relationships. Passing a recipe from one friend to another can ripple outward, becoming part of something bigger than just dinner. To celebrate our 200th episode, we’re sharing the top 10 recipes that have transformed how we cook and host… and brought us closer as friends. that have transformed how we cook and host…  and brought us closer as friends.  By the end of this episode, you’ll: Discover reliably delicious recipes for entertaining, potlucks, meal delivery, and quick weeknight mealsLearn unexpected tips, from slow cooker short-cuts to the dish that turned a salad-skeptic kid into a salad loverFind out the easiest dessert that we have made dozens of times, and have even served for breakfast! Press play now, and rediscover why cooking at home still feels exciting, nourishing, and new… even after hundreds of meals.  *** This week’s episode is sponsored by La Baleine, makers of ancestral sea salts harvested from France. A good quality salt can enhance the flavor of just about any dish, and even your next dessert! We love their fine grey sea salt from the mineral-rich clay of the Guérande region. Untreated and additive free, it’s hand-harvested using traditional know-how.  👉 Grab a jar here or at your local Whole Foods Market, and bring a little French magic to your kitchen. Until August 12th, the first 1,000 customers who order from the link can select a coupon for $1 off their purchase! *** LINKS: Sonya’s favorite recipes from Kari: Farro and Cauliflower Parm by Sarah DiGregorio for NYT Cooking (unlocked) is now a go-to for hosting or for meal deliveryQuinoa and broccoli spoon salad by Sohla El-Waylly for the NYT Cooking (unlocked)Blueberry Pudding Cake from Epicurious has been made countless times in every season Kari’s favorite recipes from Sonya: Kari eats more salad because of Sonya, and her favorites are the kale with mint and strawberries, the Maria’s chopped salad, and most importantly, the rainbow salad recipe that converted her son to a salad eater. Sonya’s turkey chil is a family favoriteUsing her slow cooker more! Especially slow cooker apple butter from Family Food On The Table, and slow cooker caramelized onions from Gimme Some Oven (which she uses for her tomato soup recipe)  Our top recipes discovered by hosting the podcast: Olia Hercules’ Tarragon Soup from her cookbook Kaukasis: The culinary journey through Georgia, Azerbaijan & BeyondAdrian Hale’s recipe for: “Communal Table Bread - My easiest first bread recipe.” If you want to take a baking class with her in Portland, OR, sign up here. The life-changing frittata inspired by Lauren Chandler’s take on a frittata. She referenced this Bon Appetit How to Master Frittata for a Crowd, as well as How to Make a Perfect Frittata: Rules to Follow and Mistakes to Avoid. Lauren adds: “This was the jumping-off point. They say any dairy, but I used ½-cup of heavy cream per dozen eggs. The creaminess was definitely also due to the heavily caramelized onions. Also, I added ¾ cup shredded Tillamook cheddar per dozen eggs, as well as herbs.”Nicole Rucker’s pie dough recipe can be found in Fat + Flour: The Art of a Simple Bake *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Book a farmers’ market tour with Sonya in Portland, OR!

Are you looking for a fresh take on how to use up your haul of peak-season summer corn? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you’ll discover some winning recipes from Sonya’s recent cookbook club meeting, and you’ll want to try an herbaceous, plant-based take on classic creamed corn. You’ll also discover an easy twist on butter chicken that requires no chicken at all, and comes together in one pot for a satisfying meatless weeknight dinner.  Tune in for a quick dose of home cooking inspiration! *** Links:  This month’s cookbook club pick: The Cook You Want To Be, by Andy Baraghani  Andy Baraghani’s Kufteh (rice + meat meatballs), his pistachio plum cake, and the coconut creamed corn recipe can be found in the cookbook.  Spicytude butter chicken spice mix (not sponsored for this episode) Paneer butter masala recipe (a veggie take on butter chicken) from Indian Healthy Recipes, we recommend adding chickpeas too!, and a fully vegan butter chicken option from Vegan Richa *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Book a farmers’ market tour with Sonya in Portland, OR!

Do you feel nervous about hosting, and wish you could create a warm and generous vibe for guests with a few simple starters and snacks?  If you’re looking for unfussy recipes that make entertaining easy, tune into our episode with Carolina Gelen. Her simple-to-follow recipes communicate love and care, even when you don’t have a lots of time to spend in the kitchen, allowing you to enjoy more quality time with your guests! This week you’ll… Learn simple yet impressive recipes like “Butter Pecan Twists” that come together quickly with pantry staples like brown sugar, butter, and frozen puff pastry. Discover how to create a warm and inviting atmosphere by pulling a fluffy homemade focaccia out of the oven just as the doorbell rings. Get inspired by what Carolina learned from her childhood about being resourceful in the kitchen, and how that translates into accessible and impressive potluck dishes like her cabbage roll cake or one-pot baked risotto.  Tune in now for home cooking tips, recipes, and heart-warming stories with Carolina Gelen!  *** Links:  Get your copy of Pass the Plate, Carolina Gelen’s debut cookbook with recipes like butter pecan twist, stuffed dates, cabbage roll cake, and more! Carolina’s Instagram, TikTok, and Substack! Carolina’s recipes for phyllo wrapped fish sticks, her pickle latkes, her viral roasted cherry tomato soup and loaded smashed potatoes,  Hot mustard Doritos Ottolenghi test kitchen cookbook: Shelf Love *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Book a farmers’ market tour with Sonya in Portland!

Do you find yourself staring at gorgeous piles of ripe, colorful summer tomatoes and longing to turn them into something special? Something unforgettable?  If you need a boost of inspiration to make use of the juicy tomatoes in your kitchen and are underwhelmed with your standard summer tomato repertoire, tune into this week’s episode to enhance your home cooking!  This week you’ll learn…. The trick to keeping even the juiciest BLT sandwiches neat and tidy, plus a genius vegetarian version that’s full of flavor and sure to please all the guests at your dinner table. How to bake a summer tomato tart that even The Great British Bake-Off would approve of, hint: no soggy bottom pies allowed. An easy recipe that turns sweet cherry tomatoes into a weeknight sheet-pan dinner, helping you get a delicious dinner on the table in minutes Don’t miss out on these six mouth-watering tomato recipes and tune in now to transform your summer cooking!  Links How to make a bacon weave video from Justin Chapple for Food and Wine, and his BLT recipe An HLT sandwich from the NY Times  – like a BLT but with halloumi  instead Yemenite tomato dip from Ottolenghi Pan con tomate (Spanish tomato bread) by Kenji Lopez-Alt for Serious Eats Hoda’s restaurant in Portland, OR A fatoush salad with pomegranate molasses dressing by Reem Assil via Tasting Table  How to make homemade pita chips from Natasha’s Kitchen  Fresh tomato tart by David Leibovitz, and another great tomato tart from Smitten Kitchen  Paneer with burst cherry tomato sauce by Sohla El-Waylly for Bon Appetit 10 minute sausage skillet with cherry tomatoes and broccoli by Anna Stockwell for Epicurious Simply Tomato cookbook by Martha Holmberg, and her tips on frying up tomato leaves 57 summer tomato ideas from Bon Appetit *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Book a farmers’ market tour with Sonya in Portland!

Have you ever wondered how restaurants and chefs get their schnitzel or chicken cutlets perfectly crispy, thin, and golden, every single time? This week, we’re answering a caller question from our kitchen hotline all about how to master the art of schnitzel at home. We’re sharing all our pro tips for perfecting crispy cutlets: from the best type of breadcrumbs to use to how to keep them crisp once they’re out of the frying pan. We’ll also reveal the biggest lesson we’ve learned about frying chicken…and it just might go against everything you’ve been taught! Tune in for a bite-sized dose of home cooking inspiration, and start frying up chicken cutlets at home with confidence! *** Links: We love Smitten Kitchen’s crispiest chicken cutlets recipe, as it shares the dredging technique we now use too. This video by Melissa Clark of NYT Cooking will walk you through schnitzel, step by step. We like the “cascade” method for moving the oil around the pan to create a light, crispy-fried coating for any schnitzel. You can find Sonya’s recipe for her chicken schnitzel in her cookbook, Braids.  *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Book a farmers’ market tour with Sonya in Portland!

Leaving home doesn’t mean leaving homemade food behind. What if your next road or plane ride included crave-worthy, nourishing meals and snacks that are ready to go before you even pack the car? Say goodbye to soggy sandwiches and overpriced airport food! This episode is your guide to easy, delicious make-ahead meals and snacks for road trips, beach days, and airplane adventures. Whether it’s a 3-ingredient cookie you can bake days in advance, or a thermos full of a refreshing homemade slushie, these recipes are designed to travel well and taste even better on-the-go. By the end of this episode, you’ll: Discover travel-friendly breakfasts that smell like cinnamon and are filled with summer berriesLearn how to make snacks with real staying power –  like a sweet-and-salty trail mix boosted with a protein-rich twistGet pro tips for packing food so it stays cool in a hot car, a long flight, or even on a pontoon boat  Press play now to boost your summer travel with easy, packable, and seriously satisfying homemade recipes!  *** Links:  Breakfast Alison Roman’s blueberry muffin recipe, and Smitten Kitchen’s even more perfect blueberry muffins Banana nut breakfast bars from Sohly El-Waylly for NYT Cooking Lunch: Quinoa patties by Heidi Swanson of 101 Cookbooks Lemony kale avocado sandwiches by Dirty Gourmet for Sunset Magazine  Snacks: Coconut date balls by Feel Good Foodie Chickpea & cherries snack mix from Well Plated Sweets: 3-Ingredient Peanut Butter Cookies from All Recipes  English flapjacks from Smitten Kitchen  Beverages: Watermelon slushie by From My Bowl  Good juices (like the ones from JJ’s Lone Daugher Ranch), frozen and used as ice packs  *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! For an in-person Food Friends experience, book a farmers’ market tour through Airbnb with Sonya in Portland!

Does a dinner party have to be “perfect” to be memorable? And what are the keys to ease and success when hosting? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! We’re sharing menus from two separate dinner parties – one that felt easy, and one that was slightly more ambitious. We learned a lot by swapping notes about what worked well and what didn’t go quite like we imagined.  By the end of this episode, you’ll learn how to make your next hosting experience stress-free, and you’ll also discover the best recipe for a bubbling pan of cheesy stuffed shells layered with rich tomato sauce. It’s a make-ahead friendly dish that’s perfect for gathering friends at your kitchen table. You’ll also discover our favorite layered salad, a vegetarian update of a Midwestern classic that’s ideal for meal prep or can easily stand out at your next potluck. Tune in for a quick dose of home cooking inspiration! Links Ina Garten’s stuffed shells recipe – Sonya skips the egg, and adds fresh thyme instead of Italian seasoning + grated parm or pecorino on top Sonya’s challah recipe can be found in her cookbook: Braids Sonya’s fava bean mint dip recipe  Butter swim biscuits by Naz Deravian from NYT Cooking  Kari’s 10-Layer Midwestern-inspired Salad from our Substack (it’s free to subscribe!) Buffalo mushrooms by Ali Slagle for NYT Cooking (unlocked), specifically not using portobellos Grilled fruit en papillote from Gourmet Magazine *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Book a farmers’ market tour with Sonya in Portland!

Too hot to cook — but still searching for something satisfying, fresh, and fast to get on the table for dinner? In this episode, we’re sharing our favorite no-sweat summer dinners, think: refreshing lettuce wraps you can eat with your hands while sitting on the porch, cold noodles slicked with a savory sauce, and creamy tofu so soft it melts on your tongue. Whether you're craving something chilled, charred, or cheesy, this episode is full of realistic, weeknight-ready ideas for getting a satisfying dinner on the table in 30 minutes or less. By the end of this episode, you’ll: Learn how to turn peak-season produce into a dinner that takes minutes, like blistered veggie pancakes and an easy sheetpan chicken dinner loaded with peppersGet the scoop on a dreamy one-pot pasta that turns grated zucchini into a tangy, creamy sauce with zero fussStock up on flexible recipes that balance freshness and flavor, like scratch-made flatbread that comes together in minutes, and a 15-minute 5-star noodle dish Skip the sweat and savor the season — press play now and discover the summer dinner shortcuts!  *** Links Cold silken tofu with chili soy sauce by The Floured Camera Korean multigrain rice from Maangchi, and a quicker version from Tiffy Cooks that doesn’t require soaking  Ground turkey, shitake, and cashew lettuce wraps by Cybelle Tondu from NYT Cooking (unlocked), and a vegetarian mushroom tofu PF Chang copycat recipe 30-minute sheetpan chicken fajitas from Midwest Foodie Blog Caprese chicken by Ree Drummond can be served with Ciabatta or focaccia – we love Carolina Gelen’s focaccia recipe  Jamie Oliver’s Eggplant Flatbread, and a simple yogurt flatbread from Smitten Kitchen (but this one has you let the dough rest for 30 minutes) Farfalle with yogurt & zucchini by George Germon and Johanne Killeen for Food & Wine  Cold noodles with zucchini by Erik Kim for NYT Cooking (unlocked) Green bean and scallion pancake by Justin Chapple for Food & Wine  *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Book a farmers’ market tour with Sonya in Portland!

Have you ever wondered what to do with the bean liquid from a can or pot of beans? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!  By the end of this episode, you’ll want to make a strawberry-studded shortcake that’s easy, make-ahead, and party-ready. You’ll also get inspired to taste summer’s jammiest berries thanks to Sonya’s foraging and farmers’ market shopping tips. Plus: we answer a listener's question about what to do with bean liquid from the can -- what to keep, what to rinse, and how bean broth might upgrade your soups, stews, and even baking. Tune in for a quick dose of home cooking inspiration! *** Links: Double strawberry shortcakes by Melissa Clark for NYT Cooking (unlocked)  MFK Fisher’s How to Cook a Wolf and Tamar Adler’s An Everlasting Meal  So many ways to use aquafaba! From Plant Based Folk, and a few more from America’s Test Kitchen. For aquafaba, typically 3 tablespoons is used for 1 whole egg, and 2 tablespoons for 1 egg white *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Book a farmers’ market tour with Sonya in Portland!

Ready to fire up the grill, but tired of the same old burgers and hot dogs? What if your entire meal—from salad to dessert—could be cooked outdoors?  This week, we’re sharing 8 easy, meatless grilling recipes that take advantage of peak summer produce. From surprising salads to hearty mains and potluck-friendly sides, these recipes are vegetarian, full of flavor, and can be cooked on any grill… no oven required! By the end of this episode, you’ll discover:  How to char veggies perfectly and serve them with easy, restaurant-quality homemade sauces  Why making homemade ricotta (it’s so simple!) is the key to a stunning grilled veggie platterA make-ahead salad that’s perfect for meal prep or bringing to a potluck Press play now and transform your summer grilling routine with 8 veggie-forward recipes! **** Visiting Portland? Or are you a local? For more Food Friends inspiration, book a farmers’ market tour with Sonya! **** Links: Mains - Summer ricotta with grilled vegetables from Smitten Kitchen Buffalo mushrooms by Ali Slagle for NYT Cooking (unlocked), specifically not using portobellos Salads - Grilled corn panzanella by Ali Slagle for NYT Cooking (unlocked)  Grilled broccoli salad with ciabatta croutons from Delish, Kari would serve this all on one sheet pan instead of individual portions  Sides - Grilled eggplant mojo de ajo and basil salsa verde from the Gjelina Cookbook Charred sugar snap peas with buttermilk aioli, you could also do this with Romano beans or green beans! Desserts - Grilled fruit en papillote from Gourmet Magazine Brazilian grilled pineapple (or mango too!) with coconut ice cream or sorbet **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Book a farmers’ market tour with Sonya in Portland!

Links: Endive and snap pea salad with parmesan dressing from Bon Appetit – but we like to use our own creamy lemon parmesan vinaigrette   Strawberry Hibiscus Limeade by Millie Peartree for NYT Cooking, that makes use of overripe berries Sonya’s “galette with any fruit” recipe, we love using Nicole Rucker’s pie dough technique from recipe in Fat & Flour Tube of marzipan for the bottom layer of your galette *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Book a farmers’ market tour with Sonya in Portland!

Do you ever get to the farmers’ market and feel completely overwhelmed by all the incredible, colorful summer produce? This week, we’re helping you navigate peak produce season by sharing our top farmers’ market picks for summer, PLUS all the dishes we’re making with our favorite fruits and veggies. Whether you’re filling up your tote bag or harvesting from your own garden, these are recipes we rely on for quick weeknight meals, warm weather hosting, and easy desserts.  By the end of this episode, you’ll: Discover how to turn your big ripe tomatoes into a quick weeknight sauce or into a refreshing, Vietnamese-inspired soupLearn how to make the most of all that extra zucchini with a dish that’s ideal for hosting or potlucksGet the scoop on the recipe developers and cookbooks we rely on to make seasonal produce shine, including a legendary chef's classic corn dish that you’ll want to serve any time of day Press play now to make the most of your farmers’ market haul!  *** Links:  Book a farmers’ market tour with Sonya in Portland! Tomatoes- Salmon with freshly grated tomato and butter by Carolina Gelen for NYT Cooking Nuoc Cham Gazpacho by Kendra Vaculin for Bon Appétit Jose Andres’ wife’s famous gazpacho recipe from Food & Wine, and Gazpacho with coconut water, developed by Sonya for Harmless Harvest Corn - Alice Waters’ corn cakes Summer garden tortelloni by Ian Knauer from Gourmet Magazine  Our summer corn episode from last year! Eggplan - Sabich sandwiches from Serious Eats, but Sonya likes Michael Solomonov’s eggplant preparation in his Sabich recipe on The Nosher. If you can find amba, it’s a great addition! Zucchini - Zucchini rice gratin with tomatoes and parmesan by Andrea Albin for Gourmet Magazine  Watermelon - Watermelon and berry salad with Thai flavors by Gregory Gourdet Peppers - Make-ahead grilled pepper relish by Elaine Johnson from Sunset Magazine  *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Book a farmers’ market tour with Sonya in Portland!

Drowning in recipes? Whether you’ve got stacks of cookbooks, screenshots galore, or a folder full of old magazine clippings, figuring out how to organize the recipes you love (or want to try) can feel overwhelming.  In this bite-sized episode, we share what’s working for us and how to make your recipe stash more usable and inspiring. We’re also sharing the best things we ate this week to inspire each other—and you! By the end of this episode, you’ll discover two quick, kid-friendly ways to turn a pound of ground meat into a flavorful, filling dinner, and you’ll learn simple, effective ways to organize all those recipes you’ve bookmarked, ripped out, or saved on your phone. Tune in for a quick, satisfying dose of home cooking inspiration—plus practical answers from our kitchen hotline! *** Links: Ground beef taco filling similar to what Kari and Sonya make, from Feel Good Foodie “Middle School Tacos” by Sam Sifton for NYT Cooking - the kind Kari grew up with A simple version of Arayes from All Recipes, and arayes packed with more herbs from Little Spice Jar Paprika recipe organizer app, suggested by our listener Roy *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

What’s the best thing you’ve ever made with a pound of strawberries?  Whether you’ve picked up a perfect pint at the farmers market or opened a slightly-too-early clamshell from the store, we’ll show you how to coax the deepest, juiciest flavor from your summer strawberries—no matter where you got them or what shape they’re in.  By the end of this episode, you’ll: Learn how to turn a pound of strawberries into show-stopping desserts like a giant sheet pan pastry or a tender, easy-to-make cakeDiscover a silky strawberry tiramisu, layered with tropical juice-soaked ladyfingers and clouds of whipped mascarponeGet inspired by summery ideas beyond dessert, like a fruity iced tea with an unexpected ingredient upgrade,  and a way to use up those past-their-prime berries for a tangy, refreshing drink. Hit play now and walk away with your new go-to strawberry recipe (or eight) before berry season passes you by!  *** Links: Strawberry summer cake via Smitten Kitchen, and her sheet cake version for when the 9” cake isn’t enough  Giant strawberry turnover (like a giant pop tart) by Yossy Arefi for NYT Cooking (unlocked) Ina Garten’s Strawberry Country Cake Double strawberry shortcakes by Melissa Clark for NYT Cooking (unlocked)  Sonya’s strawberry tiramisu and watch her make it on ABC/KATU’s AMNW Gabrielle Hamilton’s strawberry milk from her cookbook Prune, via Smitten Kitchen  How to make strawberry shrub with two separate techniques from Food52 Strawberry Hibiscus Limeade by Millie Peartree for NYT Cooking, that makes use of overripe berries *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Order Sonya's cookbook Braids for more Food Friends recipes!

Need a meal that’s fast, flavorful, and starts with what’s already in your pantry? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! You’ll learn how a humble packet of ramen turned into a produce-packed weeknight favorite (yes, there’s a jammy egg involved), and how a store-bought cookie became the secret star of a dreamy layered trifle that can feed a crowd. Whether you’re cooking for yourself or for your next dinner party, these pantry-meets-fresh combos are all about making home cooking feel easy… and a little bit unexpected.  Tune in for a quick dose of inspiration, a few clever tips, and your next best bite! *** Links Momofuku ramen noodles, and this one is Sonya’s favorite flavor (not sponsored) Grilled asparagus from Love & Lemons A bok choy salad similar to what Sonya made from The Cozy Apron Japanese BBQ sauce to top noodles with For the “Chocolate Cookie Crunch Trifle”: make chocolate pudding, make vanilla pudding, make a batch of whipped cream, and grab one package of Tate’s cookies. Layer all three in a big bowl or trifle dish just before serving! (And for the vanilla pudding, Kari added a bit of white chocolate ganache, a tip she learned from Nicole Rucker’s book, Fat + Flour) *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Order Sonya's cookbook Braids for more Food Friends recipes!

Ever wonder what food people actually cook when guests come over—and why those recipes always work? In this episode, Adam Roberts—aka The Amateur Gourmet—takes us inside his kitchen, shares his favorite cookbooks and go-to recipes, and tells us all about his fantastic debut novel, Food Person. We talk summer cooking, dinner party philosophy, and why even a slightly undercooked salmon can still lead to a great night. By the end of this episode, you’ll: Get a sneak peek at Food Person, Adam’s twisty, funny, page-turning, novel (think The Devil Wears Prada, but for cookbook publishing).Discover the dessert that never fails a dinner party. Find out the #1 mistake home cooks make when hosting, and the mindset shift that turns chaos into calm. Press play for Adam’s best dinner party advice, his all-time favorite cookbooks, and the recipes he relies on most to make hosting feel like a breeze. *** Links: Food Person, Adam Roberts’ debut novel, is out now! Subscribe to Adam’s Amateur Gourmet Newsletter on Substack Follow Adam on Instagram Adam’s cookbook recs from today’s episode:  The Barefoot Contessa books (especially for beginners) Or level up your home cooking with Mozza at Home, by Nancy Silverton and Carolyn Carreno For the best homemade ice cream recipes and techniques, check out David Leibovitz’s The Perfect Scoop  Anything by Melissa Clark is dependably excellent  Some of the cookbooks highlighted in Food Person: The Zuni Cafe Cookbook, The Chez Panisse Cookbook, and The Auberge of the Flowering Heart Food writing that has inspired Adam: Calvin Trillin  Amanda Hesser’s Cooking for Mr.Latte Nora Ephron’s Heartburn Who Adam channels in his kitchen:  Lidia Bastianich, and one of her recipes is his go-to pasta dish for dinner parties. He might follow that with warm freshly baked chocolate chip cookies *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Order Sonya's cookbook Braids for more Food Friends recipes!

Looking for easy dinner ideas that you can cook up in minutes, all in one pot? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you’ll want to get out your pasta pot and make scratch-made SpaghettiOs that are shockingly delicious, and only use a handful of ingredients. You'll also hear about a throw-back brunch option that travels well and can be made with a store-bought save. Plus: wondering what to do with leftover tomato paste? We're answering questions from our kitchen hotline, and you'll also hear a great tip from a listener! Tune in for a quick hit of home cooking inspiration! ***  Links: Maurice in Portland for their incredible quiche A spinach, tomato and feta quiche from Food.com, and a mushroom and gruyere quiche by Elise Bauer from Simply Recipes  One pot homemade “Spaghetti O's” by Ree Drummond from Food Network *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Order Sonya's cookbook Braids for more Food Friends recipes!

Planning a backyard dinner, summer party, or easy weeknight hangout but have no idea what to serve? If you’re craving a relaxed way to bring people together around food, this episode serves up four summery, crowd-pleasing menus that are just as low-effort as they are flavor-packed. Think: charred corn brushed with lime butter and spiced with harissa, salads bursting with juicy peaches tossed in a tangy vinaigrette, and creamy no-bake desserts that you can make ahead and forget until it’s time to wow your guests.  By the end of this episode ,you’ll: Discover 4 complete menus that highlight peak summer produce and are designed to be make-ahead friendly and low-effortLearn how to make a quick 10-minute main that keeps time at the stove to a minimumFind your go-to no-bake dessert made with fresh berries and a few smart shortcuts Press play to hear easy, flavor-packed summer menus — your next delicious get-together is waiting!  *** Links:  Sonya’s Menu #1 Main: Grilled chicken with yogurt marinade (whole chicken) by Tom Mylan from Food and Wine, and a version with boneless skinless chicken breasts by Elise Bauer from Simply Recipes (you can also use cut up chicken parts). You can swap a dairy yogurt for an unsweetened plain coconut yogurt.  Side: Grilled corn chili lime butter, but swap the chili powder for a Harissa spice mix, and if you want it butter free you could also do this grilled corn with harissa from Serious Eats Salad: Sliced peaches and tomatoes with a pomegranate molasses dressing like this one from Maureen Abood, topped with fresh mint and/or basil  Dessert: Blueberry lemon icebox cake from Sally’s Baking Addiction, make it dairy-free with a whipped coconut topping or your favorite non-dairy heavy cream replacement  Kari’s Menu #1  Salad starter: A bibb lettuce salad from Two Peas and Their Pod, but skip the avocado, cucumber, and cheese  Main: Butteriest Black Pepper Fish by Shilpa Uskokovic from Bon Appetit Side: Mustardy smashed potatoes with jalapeno gremolata from Athena Calderone and her book “Cook Beautiful” Dessert: Simple glazed lime cake from Bon Appetit, served with a trio of sorbets (thanks for the suggestion, Sonya!)  Sonya’s Menu #2 Main: Sungold tomato pasta from Wishbone Kitchen Side: Grilled garlic bread by Bobby Flay with roasted garlic, and one with fresh garlic without from Recipe Tin Eats Salad: Maria’s chopped salad recipe (which Sonya mistakingly called Mary's in the episode, oops!) is coming out this Sunday 6/8 on our Substack! It’s free to Subscribe! Dessert: Raspberry buttermilk cake via Smitten Kitchen from Gourmet Magazine Kari’s Menu #2  Starter: A platter of corn Ribs from Recipe Tin Eats Main: Sheet-Pan Feta with Tomatoes and Chickpeas by Kendra Vakulin from Bon Appetit, serve with crusty bread or pita for scooping (Kari often makes this sourdough pita recipe by Adrian Hale) Dessert: Chocolate-cookie crunch trifle from Punch Fork, served with a bowl of summer strawberries  *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Order Sonya's cookbook Braids for more Food Friends recipes!

Are you tired of the same old pasta and red sauce? What if a store-bought container of hummus could be transformed into a family-friendly weeknight pasta dish? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you’ll want to make this 5-star lemony hummus pasta that is kid-approved, and you’ll also discover an easy sheet-pan dinner that uses an unexpected seasonal ingredient! Tune in for a quick dose of home cooking inspiration! Links:  Lemony Hummus Pasta by Christian Reynoso via NYT Cooking Our favorite brand of storebought Little Sesame Hummus (not sponsored, we just love it!) Greek lemon potatoes from Recipe Tin Eats Sonya’s sheet-pan lemony baby artichokes and potatoes, and also her simple roasted artichoke recipe *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Order Sonya's cookbook Braids for more Food Friends recipes!

When’s the last time you made a burger at home that was better than takeout? Whether you're craving a juicy smash burger, need a foolproof turkey patty, or want a plant-based option that actually tastes good, it’s easy to fall into the trap of thinking great burgers only come from restaurants. But burger night at home can be quick, easy, and way more customizable than you might think — especially when you’ve got pro tips from two former personal chefs. By the end of this episode you’ll: Master the art of deeply savory, crisp edged burgers, from the of smash burgers to the secret to juicy turkey patties. No grill required!Discover unexpected flavor upgrades—like mustard-brushed patties, kimchi toppings, and a 5-star recipe for an entirely vegan optionLearn how to build a low-stress, high-impact burger bar with topping must-haves and sides that make even a weeknight dinner feel like a party (without the stress). Press play for your next easy, healthy dinner that is stacked, sauced, and sizzling with flavor!  *** This episode is sponsored by Spicytude: premium Indian spice kits and flavorful recipes! Spicytude makes Indian cooking easy with all-in-one spice kits. They source and blend the finest spices in perfect proportions, providing you with recipe cards and video instructions to guide you through the cooking process. Say goodbye to half-used spice jars turning to dust at the back of your pantry, and say hello to the era of precise and flavorful culinary experiences! *** Links: Homemade smash burger by Kenji Lopez Alt for Serious Eats Bacon and kimchi burgers by Wesley Genovart from Food & Wine A classic turkey burger recipe; add finely diced peppers, or shredded zucchini, chipotle pepper, sliced  scallions, or herbs to modify it to your liking. Worcesteshire is a great addition too. Sonya’s turkey kotleti (small turkey patties)  Mark Bittman’s salmon burger from NYT Cooking made with fresh salmon (unlocked) Ina Garten’s salmon cakes made with leftover salmon Homemade tartar sauce and Kenji’s shake shack sauce from Serious Eats Double Drive-Thru veggie burgers by Chloe Cascarelli for Food & Wine, with Thousand Island sauce made with tofu Portobello smash burger by Ali Slagle for NYT Cooking (unlocked) Stellar quinoa burger from Cafe Pascual’s in Santa Fe, NM, published by Bon Appetit at the request of a reader Homemade Jojo potatoes from A Mindfull Mom Nancy Silverton’s deep-dive on burger parties for the LA Times *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Order Sonya's cookbook Braids for more Food Friends recipes!

Searching for a recipe you can bring to your next potluck?  In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you’ll discover two recipes that can serve a crowd, or are great for make-ahead meals. You'll want to make a spinach ruffle milk pie—a savory, veggie-packed twist on spanakopita that’s perfect for meal prep, healthy lunches, or dinner parties—and a nostalgic monster cookie recipe that’s chewy, gluten-free, and ideal for freezing ahead. Tune in for a quick dose of home cooking inspiration! Links: Hetty Lui McKinnon’s Tenderheart Cookbook, which has her recipe for savory spinach and mint ruffle milk pie Here’s another take on a savory phyllo spinach and feta pie from Super Golden Bakes, and one that looks delicious from Serious Eats Sonya’s apple and honey ruffle milk pie with video on how to ruffle your phyllo dough Monster Cookie recipe (double to make 15 lbs of cookie dough just like Kari did!) *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  Order Sonya's cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]

Ever feel overwhelmed with what to bring to a potluck or summer picnic?  Whether you’re heading to a park gathering or a crowded family reunion, choosing the right dish can feel weirdly high-stakes, especially when you want something portable, crowd-pleasing, and easy to make ahead. We’ve got you!  We’re sharing all our tips and inspiration to ensure that your dish is the one people can’t stop talking about—the one that’s gone before you can even grab a plate! By the end of this episode, you’ll learn how to make: Two easy sides that you can prepare in individual portionsNo-fuss desserts like a creamy no-bake blueberry cheesecake and a citrusy creamsicle pieHow to make presentation, prep, and adaptability easier so your dish stands out and survives the buffet table Hit play now and walk into your next gathering with a dish that looks great, travels well, and was easy to make! Links Sides: Corniest corn muffins from Smitten Kitchen Mini pimento cheese balls Salads: Sonya’s rainbow salad recipe from her Substack Julia Turshen’s zucchini, red onion and pistachio salad with a preserved lemon vinaigrette  Mains: The famous grinder TikTok sandwich with the salad part + how to assemble the sandwiches from the Country Cook, and a fully vegetarian version from I Heart Vegetables Slow cooker beef sliders from The Defined Dish, and a similar take on slow cooker beef with a Mississippi roast by Jenn Crippen for All Recipes Creamy vegetable casserole, aka Midwest vegetable casserole   Foil packs of carnitas from Serious Eats for griddled tacos  Desserts A slightly gussied-up version of a no-bake blueberry cheesecake from Natasha’s Kitchen, and an easy classic no-bake blueberry cheesecake made with whipped topping from All Recipes  No-bake orange creamsicle pie made with orange marmalade from Every Day Pie, and a no-bake creamsicle pie with shortbread crust made with jello from I Am Baker *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  Order Sonya's cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Are you searching for easy recipes that you can make ahead and might even feed a crowd?  In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!  By the end of this episode, you’ll discover a farmers market-inspired kale and strawberry salad and our go-to chicken salad recipe; both are ideal for lunch prep, or even a laid-back summer dinner. We're also answering a listener's question, and you'll discover how to take two classic chicken dishes and turn them each into make-ahead-friendly braises that make hosting that much easier. Tune in for a quick dose of home cooking inspiration! *** Links: Sonya’s Strawberry, kale, almond date salad  from our Substack, inspired by Emily Park’s take on the strawberry, sugar snap pea, turnip salad from Hetty Lui McKinnon’s Tenderheart Cookbook  Kari’s chicken salad from our Substack The Silver Palate’s Chicken Marbella from NYT Cooking (unlocked) Melissa Clark’s sweet and spicy roast chicken from NYT Cooking (unlocked) Sonya’s one-pot chicken, potato, and prune dish  A gremolata from The Kitchn to top your chicken with *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  Order Sonya's cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Ever wonder what chefs actually eat at home when no one’s watching What if “What I Eat in a Day” was honest, doable, and full of shortcuts you’ll actually use? We’re breaking down what we really eat in a day—from breakfast and lunch to snacks and dinner. You’ll get a behind-the-scenes look at how we feed ourselves throughout the week, including the pro tips, comforting rituals, and tiny habits that make home cooking easier and more joyful. By the end of this episode, you’ll discover: How to create more ease and efficiency in your morning routine with two different approaches to breakfastHigh-protein meals and on-the-go snacks that will get you through the dayTwo honest sheet-pan dinner reviews: the one we’d make again, and the one that we’re on the fence about Listen now for a behind-the-scenes peek, practical inspiration, and a fresh perspective on your everyday meals! Links: Day #1 -Sonya Breakfast - French press coffee, 2 jammy eggs, 2 corn thins topped with almond butter, sliced almond, goji berry, and walnutLunch - Tuna salad sandwich on local sourdough, potato chips, sliced veggies + picklesDinner - Sheet-pan turmeric chicken and crispy rice, with added mushrooms (made on a Great Jones sheet pan), with salad with tahini yogurt dressing (which works great with plain non-dairy yogurt too) Dessert - A bit of dark chocolate and tea Day #1 - Kari  Breakfast -  mango smoothie Lunch - Leftover pasta from the night before: sheet pan eggplant lasagne, which was a combo of eggplant parm recipe and sheet pan lasagne recipe Snack - harvest whole wheat crackers, aka triscuits, and sliced cucumbers with everything bagel seasoning, and a beef stick Dinner - Alison Roman’s perfect buttermilk pancakes  Day #2 - Sonya Breakfast - Yogurt bowl with apple, raspberries, walnuts, almonds, goji berries, almond butterLunch -  Rice bowl with leftover sticky rice topped with tuna salad, pickles, lettuce, radish, and carrotSnack - One tahini rye chocolate chunk cookie from Sonya’s friend at Sweet Clover Baking Dinner - Crispy gochujang glazed tofu, steamed sweet potato with ramp butter, broccoli topped with tahini yogurt dressing, sauerkraut Day #2 - Kari Breakfast - toast made on Adrienne’s “Communal Table” bread with smashed avocado and everything bagel seasoning from Thrive Market, and a cold sliced pear Lunch - Glow soup with a bag of Fritos Snack - Strawberry rhubarb streusel bar, which Kari made with teff flour and gf flour Dinner - Sheetpan crispy tofu and broccoli inspired by Eric Kim’s Sheet-pan Japchae for NYT Cooking (unlocked) *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  Order Sonya's cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Ever wonder why your scrambled eggs turn out dry or flat, instead of fluffy and light?  In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you’ll want to make this chewy, almond-scented amaretti cookie that’s naturally gluten-free and perfect with a cup of coffee or tea for your next afternoon snack. Plus, we break down how to cook soft, creamy scrambled eggs for a crowd—ideal for your next brunch or family breakfast.  Tune in for a quick dose of home cooking inspiration! *** Links: Babkush in Portland for babkas, rugelach, amaretti cookies, and more Ottolenghi’s amaretti cookie recipe Ali Slagle’s scrambled eggs for a crowd recipe from NYT Cooking (unlocked) Alison Roman’s perfect buttermilk pancakes  Pancake batter dispenser *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  Order Sonya's cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Imagine a weeknight dinner that comes together in one pot, feels like a warm hug from the past, and still feels doable after a long day... If you're craving real comfort but feel short on time (and energy), this episode is your shortcut to cozy, crowd-pleasing pasta dishes that don’t require juggling pots and pans or stressing over complicated steps.  By the end of this episode, you’ll learn how to:  Reimagine classics like Hamburger Helper and SpaghettiOs. made with rich, caramelized tomato flavor and pantry staplesWhip up a no-cook pasta sauce that’s fresh, herbaceous, and surprisingly simpleMake golden, crispy pan-fried gnocchi tossed with greens and feta—think part salad, part indulgent crispiness Hit play now to discover your next weeknight dinner winner—without dirtying a sink full of dishes! *** Links  Homemade hamburger helper from Salt and Lavender One pot homemade O's by Ree Drummond from Food Network Pasta e ceci by Breana Lai Killeen for Food & Wine Hetty Lui McKinnon’s crispy gnocchi with spinach and feta for NYT Cooking (unlocked) One pan creamy dill tortellini by Kristina Razon for The Kitchen Chicken Alfredo by the Daily Gourmet for All Recipes Pasta with no-cook tomato sauce by Chandra Ram for Food & Wine Lemony hummus pasta by Christian Reynoso for NYT Cooking *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  Order Sonya's cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

What if you could whip up a spring-inspired dinner with less than five ingredients and in 30 minutes or less?  In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you’ll discover a farmers' market-inspired asparagus pasta that’s creamy, healthy, and perfect for an easy weeknight meal. You’ll also learn how to cook up Aryaes (Lebanese stuffed pita)that’s made with ground beef, a few simple spices, and is ideal for a quick lunch or dinner. Tune in now for a quick dose of home cooking inspiration! *** Links Penne with asparagus and lemon sauce by Faith Heller Willinger, from The 150 Best American Recipes cookbook A simple version of Arayes from All Recipes, or Arayes packed with more herbs from Little Spice Jar, and matzah arayes from Sivan’s Kitchen Green garlic salsa verde from Wishbone Kitchen  Nicole Rucker’s updated pie dough recipe and her white chocolate banana cream pie recipe can be found in her new cookbook: Fat + Flour: The Art of a Simple Bake *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  Order Sonya's cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Tired of the same old lunch routine or searching for the perfect crowd-pleasing dish to bring to your next potluck?  This week we’re sharing deli-style salad recipes that are anything but boring — think crisp, creamy, tangy, and deeply satisfying dishes that get even better with time. These recipes aren’t just tasty; they’re make-ahead winners designed to simplify your week or help you shine at your next potluck. By the end of this episode, you’ll learn how to: Shake up your bean game with a fresh, crunchy chickpea salad with an unexpected spice blendBuild a hearty Greek salad-meets-fattoush salad, elegant enough to serve at a dinner party or bring to a casual potluckWhip up dishes that travel well, like a zippy roasted potato salad with avocado-lime dressing Press play now to start cooking up cool, crunchy, and crowd-pleasing deli salads that deliver on both convenience and taste! *** Links Sonya’s herby potato salad from our Sunday Salad Substack! (the dressing for this recipe is the same one she uses for her coleslaw) Ina Garten’s coleslaw salad  (similar to what we discussed, but swap some of the mayo with yogurt!)  Jalapeno, lime, coleslaw by Joshua Bousel from Serious Eats Whole Foods copycat cabbage crunch salad Carmen Wilken's deviled egg macaroni salad (and her TikTok of the recipe) Alison Roman’s pasta with peas and parmesan salad Everything bagel chickpea + white bean salad by Sarah Bond from Live, Eat, Learn Erewhon white bean kale salad by Kale Junkie Hetty Lui McKinnon’s roasted potato salad with jalapeno avocado dressing for NYT Cooking (unlocked)  Lidey Heuk’s Taverna salad for NYT Cooking (unlocked) Moroccan carrot salad by Suzy Karadsheh  Check out our previous “deli salad” episode from season one! *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  Order Sonya's cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

What if your next favorite dinner took just 15 minutes—and started with a humble can of beans? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!  By the end of this episode, you’ll want to make a creamy, vegetarian butter bean recipe that you can whip in 15 minutes, but feels luxurious enough to bring to a dinner party. And you’ll discover a classic French bistro dish that will transport you to Paris with its topping of warm goat cheese – it makes for an effortlessly elegant starter or even an enticing Tuesday night dinner! Tune in for a quick dose of home cooking inspiration! *** Links: Salade de Chèvre Chaud (Warm French goat’s cheese salad) by Recipe Tin Eats  Ina Garten’s take on salad with warm goat cheese Justine Doiron’s spicy tomato beans with hot honey *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  Order Sonya's cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

What if your next vegetarian dinner could be packed with flavor - and made entirely on a sheet-pan in your oven?  Whether you're trying to cook more plant-based meals, accommodate a vegetarian at your table, or need low-effort dinner ideas, this episode is packed with satisfying recipes that are anything but boring. By the end of this episode, you’ll: Learn how to make a sheet pan lasagna dotted with creamy ricotta cheese  — no layering or béchamel-making requiredLearn how to turn basic veggies into shawarma-spiced mains to serve up with warm pitas and creamy dips for a build-your-own weeknight feastDiscover a gluten-free, vegetable-packed noodle dish that can be ready in 30 minutes or less Hit play and turn your veggie drawer into crowd-pleasing vegetarian meals you’ll want to make any night of the week!  *** Links: Vegetarian sheet pan lasagna from Busy in Brooklyn inspired by Giada’s original version (with meat) Sheet pan eggplant parm from Food & Wine, or sheet pan cauliflower parm from How Sweet Eats. Plus, here’s a video of Sonya + Kari’s version. And here's how to make crispy garlic breadcrumbs (to top your eggplant or cauli parm)  Mushroom shawarma from Eating Well, or Sonya’s eggplant shawarma Roasted chickpea gyros by Sarah Bond from Live Eat Learn  Sheet pan feta chickpea tomatoes by Ali Slagle for NYT Cooking (unlocked)  Vegetarian stuffed peppers from Love & Lemons Eric Kim’s Sheet-pan Japchae for NYT Cooking (unlocked), and his sheet-pan bibimbap too Sweet potato and black bean tacos by Sarah Bond from Live Eat Learn *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  Order Sonya's cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Want a pie crust that actually works and makes you feel like a baking genius? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!  By the end of this episode, you’ll want to make a buttery, flaky, foolproof pie crust so you can fill it with juicy, fragrant strawberries and tangy rhubarb. You’ll also discover the ultimate make-ahead appetizer: crispy French onion soup crostini bites oozing with melted Gruyere, a low-effort high-reward recipe we can’t stop talking about.  Tune in for a quick dose of home cooking inspiration!  *** Links: French onion crostini by Lemon Tree Dwelling  Slow cooker carmelized onions from Gimme Some Oven Nicoler Rucker’s strawberry rhubarb pie recipe from Amateur Gourmet (with her old pie dough recipe) Nicole Rucker’s updated pie dough recipe can be found in her new cookbook: Fat + Flour: The Art of a Simple Bake) *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  Order Sonya's cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Do you dread making pie dough… and wish you could feel confident when baking your favorite treats like pies, cookies, and quickbreads?  You’re not alone! So many of us home bakers struggle with outdated, overly complicated baking rules. If you’ve ever been frustrated by vague instructions like “add water as needed” or the impossible quest for “light and fluffy,” this conversation with noteable baker Nicole Rucker will change your entire outlook on baking. By the end of this episode, you’ll: Learn how to make a foolproof pie crust - no guesswork or high-level baking skills necessary! And yes, we’re serious…Discover how her no-creaming cookie method saves time and improves consistency, leaving you with the ability to turn out the cookies you’ve always dreamed of. Find out about 5 distinct banana bread recipes that go beyond basic—from warm, spiced streusel vibes to a protein-packed option that you just might want to take on your next hiking trip! Tune in now and start baking smarter, not harder—with tips you can use today!  *EPISODE COVER PHOTO CREDIT: Alan Gastelum *** Links: Get your copy of Nicole Rucker’s new cookbook, Fat + Flour: The Art of a Simple Bake, or check it out from your local library! To find out more about Nicole, follow her on Instagram @Nicole Rucker and her bakery @Fat + Flour  Visit Fat + Flour in person in Los Angeles Also, check out her first cookbook, Dappled: Baking recipes for fruit lovers Recipes discussed in this week’s show: Nicole’s new chocolate chip cookie recipe with her genius method for making dough (the recipe is in the post description) The pie crust recipe, “Co-Op Tofu Brownie Cookies”, Banana bread recipes, and Oatmeal Chocolate Chip 90s cookies can all be found in Nicole’s new book: Fat + Flour: The Art of a Simple Bake Special shout out to the Zuni Cafe Chicken recipe Bonus! Some of our favorite Nicole Rucker recipes:  Nicole’s key lime pie recipe featured in the LA Times (with Nicole’s original crust recipe) A stunning July Flame Peach Pie recipe from The Kitchn  Nicole’s famous drop biscuit recipe from the LA Times Ricotta biscuits and banana cream pie recipes from The Splendid Table  Blueberry and corn crisp and blueberry buttermilk chess pie from Bon Appetit *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  Order Sonya's cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Could a one-pot braised chicken dish be the answer to "What should I make for dinner?" In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you’ll want to cook up a Central-Asian inspired chicken and potato dish that has an unexpected ingredient, and you'll discover how to make a classic French coq au vin that’s make-ahead friendly and perfect for feeding a crowd. Tune in for a quick dose of home cooking inspiration! *** Links: Sonya’s one-pot chicken and potatoes with prunes for The Nosher Kari tried out Melissa Clark’s coq au vin for NYT Cooking, we also love the coq au vin recipe by Ina Garten, or a slightly easier version by Damn Delicious For more braising dishes, check out our braises episode “Cooking low and slow…” *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. Order Sonya's cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

What’s in season right now? From crisp asparagus to the sweetest peas, tender greens, and fragrant green garlic, the farmers market is bursting with fresh flavors!  But what do you cook with all the seasonal produce you bring home? Cooking with early spring produce is exciting, but it can also feel tricky. This week, we’re exploring how to turn seasonal ingredients into delicious meals.  By the end of this episode, you’ll: Learn how to shop for and cook with peak-season ingredients like snap peas, green garlic, and strawberriesGet foolproof recipes like crispy sheet pan gnocchi with any combo of spring veggies, and a no-fuss rhubarb tart made with store-bought frozen puff pastryDiscover easy techniques to bring out the best in fresh produce, like roasting your artichokes to caramelized perfection, and blending asparagus spears into a silky sauce for pasta.   Listen now and get inspired to cook vibrant, seasonal meals with ease—straight from the farmers’ market to your table! *** Links: Mix of spring vegetables:  Sheet-pan gnocchi with asparagus, leeks, and peas by Susan Spungen for NYT Cooking (unlocked), and Le Vignole - Italian spring vegetable stew from Italian food forever Artichokes: Sonya’s roasted artichokes, and also this lovely version from Adeena Sussman, and a sheet pan meal with chicken and artichokes Asparagus: Penne with asparagus and lemon sauce by Faith Heller Willinger, from The 150 Best American Recipes cookbook Fennel: Colu Henry’s spicy citrus chicken with fennel and crushed olive pilaf from her Substack Spring peas: Spring pea salad with dates and walnuts from Food Network Magazine  Green garlic: Green garlic salsa verde from Wishbone Kitchen  Rhubarb: Rhubarb tart using frozen puff pastry from Taste of Home (with video too!), and Strawbery rhubarb cobbler by Rich Rosendale *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Order Sonya's cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Are you looking for a quick and easy dessert to serve at your next dinner party? In this bite-sized episode, we answer a listener question from our hotline that will help you whip up a few easy pudding recipes with confidence. Plus, a caller reveals their foolproof method for getting the glossy, crackly brownie texture of your dreams! Tune in for a quick dose of home cooking inspiration, and give us a call to ask your home cooking question at: 323-452-9084! LINKS: Old fashioned vanilla pudding from Modern Mediterranean that you can make with either corn starch or potato starch (swap 1 for 1)  Homemade tapioca pudding from Tastes Better From Scratch Sonya’s banana pudding recipe  Nicole Rucker’s Fat & Flour cookbook with recipes for pies with creamy fillings using instant pudding  Kari’s new favorite brownie recipe: perfect fudgy brownies from Inspired Taste blog Sonya’s new favorite brownie recipe: glossy fudge brownies recipe from Bravetart   *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Order Sonya's cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

What if you could make your next soup or stew less bland... by just adding a flavorful homemade spice blend or aromatic paste?  If you’ve ever wondered how to cook spicy, aromatic stews and Ethiopian-style dishes at home, tune in for our conversation with Beejhy Barhany, chef and owner of Tsion Café in Harlem. Barhany breaks down the keys to making nourishing dishes accessible and vibrant at home, and by the end of this episode, you’ll:  Learn how to build bold, aromatic dishes with simple pantry staplesDiscover meal-prep tricks, like whipping up a garlic-ginger paste that you can keep in the fridge for weeksGet inspired by Beejhy Barhany’s powerful story of food, culture, and community Tune in now to whip up spice-filled meals in no time!  Links: Follow Beejhy Barhany, and her restaurant Tsion Cafe, on Instagram Grab a copy of Beejhy Barhany’s new cookbook: Gursha Beejhy Barhany’s recipes: Red Lentil Stew (Messer Wot) Dabo (Ethiopian Bread) Carrot, cabbage, and potato dish video Teff matzah (and you can source teff flour here) Additional recipes discussed:  Shiro (ground chickpea stew) by Ghennet Tesfamicael via NYT Cooking, or find Beejhy’s recipe in her cookbook Homemade garlic ginger paste from Indian Healthy Recipes Kolo snack recipe from Made in Hackney Homemade berbere spice blend recipe from Food.com, or discover Beejhy’s unique version in her book How to make homemade sea moss gel *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Order Sonya's cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Ever had an Orange Julius at the mall?  In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!  By the end of this episode, you’ll want to blend up a vanilla orange smoothie that will liven up your or snack time (or breakfast routine!). You'll also discover an easy weeknight dinner that takes less than 30 minutes and relies on a simple package of ground chicken! Tune in for a quick dose of home cooking inspiration!  *** Links: Orange Smoothie (a la Orange Julius) from Gimme Some Oven. For Kari’s version she zests as well as the peeled oranges, she also likes to use yogurt or whole milk, and good vanilla paste. Veggie cream cheese from Chef Savvy Keema Shimla Mirch (Ground chicken with bell peppers) by Zainab Shah for NYT Cooking (unlocked) *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Order Sonya's cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

What’s the secret to hosting an effortless yet impressive spring gathering? Whether you're planning a Passover Seder, an Easter dinner, or a casual dinner party, having a well-thought-out menu makes all the difference.  Welcome your guests with a springtime feast, and this week we’ve taken the guesswork out of hosting with four beautifully curated menus that will make your next dinner party a breeze.   By the end of this episode, you’ll: Get inspired by four unique, balanced menus that include a starter, salad, main dish, side... plus dessert - everything you need for an unforgettable meal!Discover flavorful recipes (that work!) like a modern twists on deviled eggs, and an upgrade for scalloped potatoesLearn smart hosting tips, from what to make ahead to plating Tune in now and get inspired to create a spring meal that’s unforgettable! LINKS: 1) Sonya’s Passover Menu Starter: Vegan chopped liver from Aly Miller for The Nosher, and vegetarian chopped liver from Busy in Brooklyn Salad: Asparagus, sugar snap, radish salad with dill and parsley by Kaleb Wyse (alongside smoked fish)Main: Charred chicken with blood oranges and sweet potatoes by Nate Appleman from Bon Appetit, and/or Alison Roman’s braised brisket with horseradish and shallots Side: Fall apart caramelized cabbage by Andy Barghani Dessert: Almond cake with strawberry rhubarb compote, and a completely flourless Passover almond cake with strawberry compote by Chaya Rappoport 2) Kari’s Midwestern Easter Menu with modern twists:  Starter: Parsi deviled eggs by Niloufer Ichaporia King from Samin NostratBone-in ham from Alexandra Cooks (and here’s an excellent carving video for that ham!), and soft rolls from Mel’s Kitchen CafeScalloped potatoes from Love and LemonsSpinach, strawberry salad with poppy seed dressing from The Kitchen, add arugula for a bite Hummingbird Cake from Sally’s Baking Addiction, and Kari’s mother-in-law was known for her carrot dump cake 3) Sonya’s PNW-inspired Menu Starter: Classic stuffed mushrooms from All Recipes, and Boursin stuffed mushrooms from Little Ferraro Kitchen Salad: Beet slaw with loads of herbs and pistachio butter from the Six Seasons CookbookMain: Pomegranate lacquered salmon by Adeena Sussman from Food And WineSide: Roasted asparagus with buttered almonds, capers and dill by Yotam Ottolenghi for NYT Cooking (unlocked)Dessert: one-layer cake with fresh strawberry  (and a grain-free version ) 4) Kari’s California-inspired Menu Smoked salmon rolls with arugula and mascarpone from Food NetworkEasy roasted lemony chicken thighs from Martha Stewart, and video that talks through each stepBaby roasted potatoes, use whatever beautiful baby potatoes you find, roast them with both butter and olive oil, and finish with a flurry of chives and tarragon Fennel, almond, pecorino salad by Elias Cairo from Sunset MagazineZoe Francois’ grapefruit posset  *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Order Sonya's cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Ever dreamed of gathering with friends to talk about great food, swap recipes, and discover new favorites?  In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!  Get the inside scoop on starting a cookbook club, and the crave-worthy Korean-inspired, kale-packed casserole recipe Sonya served up to the group. Plus, Kari reports back on the simple trick that turns discarded potato peels into an irresistibly crispy snack; she also shares a quick vegetarian dinner featuring potatoes and kale! Tune in for a quick dose of home cooking inspiration!  *** Links Recipe for “cheesy rice cakes with kale” is in Hetty Lui McKinnon’s Tenderheart, and you can find a slightly adapted version of the recipe here Potato skin chips from Marcellina in Cucina Mashed potato cakes, one from Ree Drummond, and another that includes feta from Suzy Karadsheh’s. For Kari's potato kale cakes, she combines chopped kale, eggs, and leftover mashed potatoes, and coats each cake in panko breadcrumbs. She strongly recommends refrigerating or freezing until firm before pan-frying! The date cookbook mentioned that includes an amazing chocolate date cake: Hot Date! Sweet & Savory Recipes Celebrating the Date, from Party Food to Everyday Feasts Sourdough tomato soup by Ottolenghi and Tamimi from the Jerusalem Cookbook  Andy Barghani’s little gem salad with tahini ranch, and his cookbook: The Cook You Want to Be *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Order Sonya's cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Ever find yourself hitting that midday slump, searching for the perfect bite to keep you going until dinner?  We’ve got you covered! This week, we’re rethinking snack time with fresh takes on our favorite in-between meal bites. By the end of this episode, you’ll walk away with: A surprising way to turn leftover vegetable peels(!) into a crispy, crave-worthy snackA simple homemade spread that doubles as a dip + a flavorful filling for veggies or wrapsA viral TikTok treat with a name as fun and creative as its flavor combo Press play now to liven up your next afternoon snack! Links: Cool ranch zucchini chips from Delish Potato skin chips from Marcellina in Cucina Crunchy homemade bagel chips from the Practical Kitchen Veggie cream cheese from Chef Savvy Tortilla pinwheels with cream cheese, a ham & cheese version, and a vegan version with pesto and roasted red peppers  Beet pickled eggs from A Cozy Kitchen  Sweet peppers stuffed with boursin cheese + air-fried from Whole Lotta Yum Viral “Chippy Boys” by @kaelahe via All Recipes Polenta pizza bites by Melissa D’Arabian from Food Network (Raw) apple donuts with different toppings from Food Network No-bake cookie dough bars from Wake Up and Kale Variations of ants on a log from Food Network Magazine *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Order Sonya's cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Craving a little sweetness in your day?  In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!  By the end of this episode, you'll want to start your morning with a bowl of crunchy homemade granola for a lightly sweet (and gluten-free!) breakfast; we'll also share the secret to getting those perfect granola clusters. You’ll also discover a fudgy brownie recipe that's easy for a beginner baker, comes together in one bowl, and results in a shiny crackly top! Tune in for a quick dose of home cooking inspiration!  *** Links: Minimalist Baker’s simple buckwheat granola, and we both make Kari’s granola recipe that you can find in Sonya's cookbook, Braids Perfect fudgy brownies from Inspired Taste blog *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Order Sonya's cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

What if the secret to making effortless, delicious meals was already in your pantry? If you’ve ever opened your pantry searching for dinner inspiration but ended up cooking the same-old boring meal, this episode is for you!  By the end of this episode, you’ll:  Learn how a staple like tomato paste can be the base of a flavor broth or quick sauce Learn why chefs swear by anchovies to bring an umami punch to countless dishes… including an easy dressing!Find out how Japanese curry cubes are your ticket to a quick dinner with any protein or veggies you have on hand Hit play now! The secret to flavor-packed cooking is already sitting on your pantry shelf!  *** Links: Tomato paste:  in Sonya’s manti in brothy tomato sauce, and Alison Roman’s caramelized shallot pasta, and for our go-to coconut red lentil dish Canned chickpeas: Kari’s #1 quick meal = bite-sized pasta with chickpeas, and whatever veg/herbs she has (we also love Serious Eats' pasta e ceci), and a simple chickpea salad is always a great base for a bigger salad. We love a simple chickpea coconut curry, and also using a can for a 5-minute hummus! Anchovies: Discover what to do with a tin of anchovies from Serious Eats, and we love them for a simple dressing, and as the base of pasta sauces like Midnight pasta Coconut Milk: for a 30-minute veggie coconut curry from Minimalist Baker, and for Coconut Miso Salmon Curry from Kay Chun for NYT Cooking (unlocked), and in Kari's sunny chicken soup with lemon and coconut milk Tahini: Some of our favorite tahini brands: Soom, Seed & Mill, Whole Foods 365 Organic Tahini, and Eden Foods . Sonya’s 3 favorite tahini sauces , and her sesame sauce for noodles. For a sweet treat, try Sonya’s tahini chocolate chunk cookies (swap the chocolate with dried fruit) Farro: Charlie Bird’s farro salad, the cabbage and farro soup from Six Seasons, and crusty baked cauliflower and farro from Smitten Kitchen  Orzo: One-pan garlic butter chicken orzo from How Sweet Eats, and a one-pan lemon orzo and salmon from Something Nutritious Couscous: Ina Garten’s couscous with pine nuts, currants & shallots, a showering of fresh herbs Japanese curry cubes: Here’s a great guide and recipe for Japanese chicken curry, but Sonya typically makes hers vegetarian Jarred Roux: Kari’s go-to premade jarred roux for gumbo, soups, stews, and more. Pomegranate Molasses: For salad dressings like this one, as a sauce for wings, and drizzled on top of roasted squash. (We love the Cortas brand for its flavor) *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Order Sonya's cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Craving easy meals that feel a little special?  In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!  By the end of this episode, you'll discover a quick salmon dinner that’s with a surprising veggie side, and you’ll be inspired by a secret-ingredient kale salad that accompanies a classic make-ahead Midwestern dish! Tune in for a quick dose of home cooking inspiration!  *** Links: Simple high-heat baked salmon recipe by Kathleen Daelemans from Food Network (Sonya's sauce recipe is below) Braised leek recipe by Hank Shaw from Simply Recipes  Massaged kale salad from Minimalist Baker, and how to make homemade lime curd from Tastes of Homemade Twice baked potatoes with lots of butter from The Pioneer Woman, and one that’s a little less rich from All Recipes *** Sonya’s recipe for creamy spicy salmon sauce (for 3-4 6 oz pieces of salmon): Ingredients: ½ cup mayo2 Tbsps Tamari or soy sauce1-2 tsps gochugaru ( or red pepper flake, or Sriracha)1½ tsps maple syrup (or to taste)1-2 tsps toasted sesame oil1 inch grated ginger.  Whisk everything together, taste and adjust for more spice or saltiness. Use ¾ of the sauce on the salmon before you put it in the oven, and then finish off with the remaining sauce once it’s out of the oven.  *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Order Sonya's cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Are you craving more ways to incorporate greens into your meals but are feeling stuck and uninspired? If you’re bored with the same old way of cooking greens, or are simply not sure where to start, this episode is here to help! We’re breaking down simple techniques and recipes to bring out the best in dark, leafy greens of all kinds–– from earthy kale to tender Swiss chard! By the end of this episode, you’ll: Master basic techniques for stir-frying and sautéing your favorite greens like kale, bok choy, and spinachDiscover easy one-pot recipes you can make with any green you can findLearn two creamy, decadent ways to make collard greens–– including one that’s completely vegan and gluten-free! Tune in now and learn how to transform your greens into dishes that will leave everyone asking for more! *** LINKS: Ali Slagle’s one-pot beans, greens, and grains from NYT Cooking (unlocked) Collard green gratin by Joseph Lenn from Bon Appetit Coconut creamed collard greens by Gregory Gourdet, Chef and owner of kann restaurant  You can find the recipe for coconut collards and coconut grits in the cookbook Coconuts and Collards by Von Diaz Potato kale and scallion cakes from Smitten Kitchen Ayse’s recipe for Turkish pojaca from Sonya Collard greens stuffed with pine nuts, currants & rice from Martha Rose Shulman via NYT Cooking (unlocked)  Dad’s stir-fried bok choy from Made with Lau Swamp soup (also known as green garlic and ginger and rice soup) from Wishbone Kitchen *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Order Sonya's cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Do you wish you could get dinner on the table quickly... without an extra trip to the grocery store? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!  By the end of this episode, you'll discover how to whip up a clean-out-your-fridge veggie soup that effortlessly comes together with what you already have on hand. You'll also want to try out a 30-minute chicken soup that’s nourishing, colorful, and made with just a handful of ingredients. Tune in for a quick dose of home cooking inspiration!  *** Links: Clean-out-your-fridge veggie soup from our Substack  Kari’s confetti chicken soup recipe Homemade bone broth you can make in your oven from our Substack Olia Hercules’ Tarragon Soup from her cookbook Kaukasis: The culinary journey through Georgia, Azerbaijan & Beyond *** Got a cooking question? Leave us a message at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Order Sonya's cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

This week we're re-releasing a fan-favorite episode. We'll be back with a brand new best bite of the week this Thursday (2/27)! *** Packed lunches just got easier!  If you need a boost for your midday meal, this week we’re sharing expert tips to help you upgrade your lunch game—whether you're meal-prepping for the week ahead or looking to pack something up in minutes. By the end of this episode, you’ll: Learn the 5 elements for building nutritious and customizable "adult lunchables."Discover flavorful, protein-rich salads that can be prepped in advance (and get better over time).Find out how to stock your freezer with satisfying, grab-and-go lunches that are simple, satisfying, and kid-friendly. If you’re craving lunch that’s delicious, quick, and easy to prep, tune in now and take your packed lunches to the next level! Links: Easy adult Lunchable ideas from Nourished by Nic Crispy chickpeas from Minimalist Baker Little Sesame Hummus, Sonya’s favorite store-bought variety Quinoa and broccoli spoon salad by Sohla El-Waylly for the NY Times Herby quinoa salad with feta and pomegranate by Sarah Cook for BBC Good Food Italian pasta salad with homemade dressing from Tastes Better From Scratch, or the classic Italian pasta salad with bottled dressing from Plowing Through Life  Spiced maple roasted carrots with zhoug recipe is in Sonya’s cookbook Braids, and you can find her “health salad” here Kenji Lopez-Alt’s Kale Caesar Salad for Serious Eats Massaged kale salad with tahini dressing from Big Delicious Life Fennel and lentil salad by Yasmin Fahr for NYT Cooking Shaved brussels sprouts salad with walnut and pecorino from NYT Cooking  Homemade bean and cheese burritos and how to freeze them from Two Peas and their Pod Yewande Komolafe’s breakfast burritos for NYT Cooking Potato cheese bourekas from Tori Avey *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Order Sonya's cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Have you ever struggled to get dinner on the table after a busy day? What if you could easily whip together a one-pot meal that’s dinner-party-worthy in your slow cooker?  In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!  By the end of this episode, you’ll want to make a weeknight chicken stew that effortlessly braises in your slow cooker (or stove top!) and gets a fresh boost from pantry staples right before serving. You’ll also discover a classic cornbread recipe with irresistibly crispy edges (that’s naturally gluten-free) and comes together in minutes.  Tune in for a quick dose of home cooking inspiration!  *** Links Slow cooker spinach-artichoke chicken stew by Sarah DiGregorio from NYT Cooking (unlocked) Stormie Monday’s Soul Food Grill in Fort Worth, Texas Southern cornbread recipe similar to Kari’s great-grandmother’s – just makes a larger batch, and be sure to use yellow cornmeal, a preheated cast iron skillet, and generous pats of butter for serving.  Adrian Hale’s recipe for: “Communal Table Bread - My easiest first bread recipe” *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Order Sonya's cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Have you ever found yourself with an undercooked, sad, flimsy potato? What if a few simple techniques could ensure golden, crisp potatoes that melt in your mouth -- every time? From the zesty, bright flavors of Greek potatoes to the gooey, cheesy goodness of tater tot casserole, this episode will teach you simple, foolproof methods to turn your potatoes into show-stopping dishes. By the end of this episode, you’ll: Learn the key to baking potatoes that are crispy on the outside, and soft and fluffy on the inside—say goodbye to undercooked spuds!Get the inside scoop on making twice-baked potatoes, a classic Midwestern make-ahead comfort dish Discover the crispy-edged, creamy-centered potato kugel of your dreams with one game-changing step Hit play now to cook spuds like a pro and heat up your potato game! *** Links:  For the best baked potato, make it the British (jacket potato) way by Coco Morante  (i.e. don’t wrap it in foil!) Greek lemon potatoes from Recipe Tin Eats Classic tried and true tater tot casserole from Mom on Time Out , and Molly Yeh’s tater tot hot dish (casserole) with homemade gravy Adeena Sussman’s extra crispy potato kugel, and a great cast iron potato kugel from Smitten Kitchen Twice-baked potatoes with lots of butter from The Pioneer Woman, and one that’s a little less rich from All Recipes Sonya’s Soviet-style fried potatoes (and hot dogs) Our mushroom soup recipe from Substack Thin and crispy oven-baked potato chips from Feel Good Foodie, or a slightly thicker and more tender version from Elephantastic Vegan Alison Roman’s brown butter potato salad *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Order Sonya's cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Whether you’re having a busy week, or fully moving house, how do you get dinner on the table when you need it the most?  In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!  By the end of this episode, you’ll discover the tips to make a hard week easier, whether that’s with help from the pantry, or help from a friend. You’ll also learn about a craveable vegetarian pasta dish made with heaps of meltingly tender cabbage.  Tune in for a quick dose of home cooking inspiration!  *** Links Lombardi’s Pizza on Goldbelly Browned butter bucatini with charred cabbage by Ham El-Waylly via NYT Cooking (unlocked)  Another favorite from Ham El-Waylly: Cauliflower Salad Sandwiches from NYT Cooking (unlocked) *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Order Sonya's cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Think fruit desserts are just for summer? Think again! From bright citrus cakes to no-bake berry cheesecakes, there are so many ways to enjoy fruity treats all year long.  Imagine serving up a creamy lime curd parfait layered with buttery, shortbread crumbles or a warm clafoutis bursting with tangy cherries and scented with almonds... this episode is packed with ideas to keep your dessert game strong, no matter the season.  By the end of this episode, you’ll discover: A stunning blood orange cake that happens to be gluten-free, and is vibrant and creamyAn easy peach jam made with frozen fruit that can be transformed into a simple cookie that you’ll want to gift to someone you loveAn 8-minute caramelized pear that is surprisingly decadent, especially when topped on a scoop of ice cream Tune in now and bring bright, flavorful treats to your table any time of year! *** Links:  Blood orange almond ricotta cake by Liz Pruitt Easy Lime Curd from Tastes of Homemade  Inspired by Ellenos' key lime yogurt parfait, Kari's parfaits can be made with: 2 Tablespoons of lime curd stirred into 6 Tablespoons whole milk Greek Yogurt and topped with a crumbled shortbread cookie Or stir whipped cream into your lime curd and serve it like this British easy raspberry fool  Clafoutis with any kind of fruit, from Epicurious Alice Water’s sour cherry clafoutis recipe (which recommends keeping the pits in the cherry for an almond flavor)  5-ingredient peach jam by Jamie Sanders. This will keep for at least a month in your fridge and can be made with frozen peaches Use peach jam (or other preserves) to make this heart-shaped thumbprint jam cookies from Dessert for Two, plus here are more ways to use leftover jam from BBC Good Food 8-minute caramelized cinnamon spiced pears from Minimalist Baker Freeze-dried berry no-bake cheesecake from Serious Eats Famous mango pie from Home Cooking with Samin Nostrat and Hrishi Hirway *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Order Sonya's cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you’ll want to make pillowy potato vareniki – because nothing beats a homemade dumpling on a cold day! You’ll also want to swap out your roast salmon for a cozy miso coconut salmon curry that’s light but still hearty and comes together in less than 30 minutes. Tune in for a quick dose of home cooking inspiration!  *** Links: Sonya’s pelmeni (Siberian dumplings), her potato vareniki video/recipe, and her cherry vareniki (dumplings) recipe – the dough can be used with any filling! Potato vareniki (dumplings) from The New Baguette Coconut Miso Salmon Curry by Kay Chun, from NYT Cooking (unlocked)  *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Order Sonya's cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

What if you could create indulgent meals at home—without spending hours in the kitchen? We all crave meals that feel luxurious and special, whether it's for a date night, a dinner party, or simply treating yourself. But too often, indulgent cooking feels intimidating or overly complicated. This episode explores effortless ways to bring decadence to your table using simple techniques and a few game-changing ingredients you probably already have in your kitchen. By the end of this episode, you’ll: Learn the secret to making the creamiest, dreamiest risotto - without all the stirring! Turn a humble ingredient into a rich, nutty dressing that makes a salad feel indulgentDiscover both savory and sweet dishes that have a big wow factor with 5-ingredients or less Treat yourself to the kind of rich dishes that fill your kitchen with delicious aromas and big flavors—press play now! *** Links: Brown butter vinaigrette by Tami Weiser for The Kitchn. Make sure your lettuce comes up to room temp, as advised by Jennifer McLagan in the “Double Butter Salad” recipe from her cookbook, Fat . Parmesan oven risotto from Smitten Kitchen, and an Instant Pot version of risotto from Our Salty Kitchen Sheet pan roasted sausage and grapes by Sheela Prakash for The Kitchn And Smitten Kitchen’s harvest roast chicken, olives, and grapes  Justine Doiron’s spicy tomato beans with hot honey  Garlic and lemon buttery beans from The Mediterranean Dish Carbonara in a jar from Grubstreet Cheese fondue night from The Kitchn  5-ingredient chocolate mousse from Nagi Maehashi (with video too!) Silken tofu chocolate mousse from As Easy As Apple Pie Skillet chocolate chip cookie by David Turner from King Arthur Baking  *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Order Sonya's cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Are you stuck in a dinner rut, relying on that familiar jar of pasta sauce for a quick weeknight meal?  In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!  By the end of this episode, you’ll discover an easy caramelized shallot pasta to your weekly dinner rotation (and it makes enough sauce for 2 meals!). You’ll also learn one of our favorite techniques for cooking sweet potatoes so they’re fluffy and tender — and topped with a flavorful sauce that takes just minutes to make! Tune in now for a quick dose of home cooking inspiration! *** Links: Alison Roman’s carmelized shallot pasta recipe and video Carla Lalli Music’s steamed sweet potatoes with tahini butter *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Order Sonya's cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

What’s the secret to transforming tough cuts of meat and sturdy vegetables into fork-tender meals that feel like a warm hug on a cold day? If you’ve ever been disappointed by a chewy brisket, flavorless chicken, or dry pot roast, this episode will give you the foolproof techniques and tips for braising success.  By the end of this episode you’ll: Learn how to braise like a pro with equipment you already have in your kitchen (no Dutch oven required!)Explore classic recipes like comforting smothered pork chops and a rich coq au vinDiscover time-saving tricks that will make a braised-dish your next go-to for hosting Tune in now to bring the magic of braising into your kitchen this season! *** LINKS: Tyler Florence’s wine-braised beef brisket recipe  Beer-braised brisket with onions from Food.com, and one for the slow cooker from The Kitchn George Graham’s Smothered Pork Chops with andouille, which are richer than his wife’s Roxanne’s version (and Kari describes both versions in the ep!). Here’s a simpler recipe, too. Just be sure to use thin, bone-in chops and continue simmering until they are fork-tender and falling off the bone.  Traditional coq au vin by Ina Garten, or a slightly easier version by Damn Delicious Eric Kim’s garlic-braised chicken recipe from NYT Cooking (unlocked)  Amateur Gourmet’s braised chicken recipe and video Samin Nostrat’s soy-braised short rib recipe Ginger beer-braised butternut squash by Alexa Weibel from NYT Cooking (unlocked)  Oven-braised red kuri squash video on TikTok from Kate Woodward (inspired by Prune by Gabrielle Hamilton) Braised leeks from Fox and Briar *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Order Sonya's cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Are you feeling the chill in the air and looking for a cozy meal to warm you up? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!  By the end of this episode, you’ll want to whip out your big pot to cook up a spicy, aromatic, Moroccan stew that is full of veggies. You’ll also discover the tips to making the easiest, most delicious, buttery, garlicky noodles for a quick weeknight supper. Tune in now for a quick dose of home cooking inspiration!  *** Links: Lamb and chickpea stew from Jo Cooks, similar to what Sonya made, and an Instant Pot version from Zestful kitchen   Ali Slagle’s lemon garlic linguine from NYT Cooking, and a similar recipe (with a little less butter) from Pinch & Swirl  *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Order Sonya's debut cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Can the aroma of freshly baked bread or a pot of steaming golden soup offer comfort and connection to those in your community during times of crisis? In moments of uncertainty, like natural disasters or personal hardships, food can be more than sustenance — it can be a source of hope, normalcy, and care. This week we’re diving into practical ways to support your community through cooking... turning simple meals into powerful acts of kindness. By the end of this episode, you’ll: Discover our go-to dishes for comfort and nutrition: like a chewy breakfast cookie, a big pot of chicken soup, and an easy sheet pan mealLearn practical tips for meal deliveryGet inspired with impactful ways to make a difference even when you can't cook Tune in now to uncover how cooking homemade meals can make a meaningful difference, one thoughtful dish at a time! *** Links: Our easy sourdough episode, and Adrian Hale’s recipe for: “Communal Table Bread - My easiest first bread recipe” You can find out more about Adrian on Thousand Bites of Bread, or on her Instagram  Order her cookbook: Mama Bread Zoe Francois’ breakfast cookies from her cookbook Zoe Bakes Cookies Sonya’s stuffed cabbage and her golden chicken soup with matzo balls Farro and cauliflower parmesan by Sarah Di Gregorio for NYT Cooking, and Smitten Kitchen’s crusty baked farro and cauliflower Lemony chicken and coconut soup from our Substack  Similar to what Sonya makes, sheet pan chicken thighs and roasted sweet potatoes from Paleo Grubs (modify to your liking with spices, or additional veggies!) How to make overnight oats from The Kitchn *** Got a cooking question? Leave us a message at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Order Sonya's debut cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Are you looking for a way to revamp your leftovers into a quick dinner? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!  By the end of this episode, you'll want to make tender, salmon cakes that come together in 15 minutes! And you'll discover a simple spicy soup made with flavorful salsa; it's a protein-packed comfort meal that’s as quick to prepare as it is satisfying... thanks to the help of rotisserie chicken.  Tune in for a quick dose of home cooking inspiration! *** Links: Ina Garten’s salmon cakes made with cooked or leftover salmon, and salmon patties made with fresh salmon from the Mediterranean Dish and a simpler version from Food Network. (Make sure to add extra dill!) Easy salsa soup, similar to Kari’s, but we suggest you heat oil in your pot, then add the salsa for a few minutes, before adding the broth and any additional add-ins.  A vegan speedy salsa soup option, too! *** Got a cooking question? Leave us a message at: 323-452-9084 For more recipes and cooking inspo, sign up for our Substack here. Order Sonya's debut cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

What if one ingredient could turn your weeknight dinners into savory, satisfying dishes in less than 30 minutes — without ever feeling repetitive? Cooking dinner can sometimes feel like a dull routine, but a simple can of chickpeas can change that. With the help of Sarah Bond, nutritionist and creator of Live Eat Learn, this week’s episode dives into the world of vegetarian meals built around our favorite versatile, affordable pantry staple. Whether you’re looking to save time, eat healthier, or get inspired in the kitchen, chickpeas are the answer to your weeknight dinner dilemma! By the end of this episode, you’ll learn how to: Whip up the viral  “Marry Me Chickpeas” in 15 minutes!Discover the unique, simple spice blend for addictive “Dorito” chickpeas – a snack-turned-main-dish that even reluctant bean lovers will enjoyCook up easy meatless dinners, like crispy, golden air-fried chickpeas and a flavorful sheet pan meal packed with vegetables  Hit play on this episode to uncover the endless possibilities of chickpeas and transform your weeknight meals!  *** Links Sarah Bond’s site: Live Eat Learn, Instagram, and her cookbook! Marry Me Chickpeas (with creamy Tuscan sauce) Roasted chickpea gyros  Roasted veggie glow bowls Copy-cat Cafe Yum sauce Crispy air fryer chickpeas  15-minute chickpea tacos with creamy cilantro sauce Chickpea blondies Vegan chicken and dumplings (with chickpeas!) Chickpea pot pie Vegan aquafaba + coconut popsicles And a favorite recipe of Sarah's: Chai cinnamon rolls *** Got a cooking question? Call in and leave us a voicemail on our kitchen phone! 323-452-9084 Sign up for our newsletter here for special offers and opportunities Order Sonya's debut cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Do you ever wonder how to make salads taste good in the height of winter? Every week, we share a bite-sized episode with delicious moments about the best things we ate to inspire each other – and you!  In this episode, you’ll discover two meal prep and potluck-friendly salads that will brighten up any plate, including a viral carrot salad that tastes better the longer it sits; and a vibrant, nutty broccoli salad that can be the star of your next buffet spread.  Tune in for a quick dose of home cooking inspiration! Links: Korean carrot salad recipe from Alyona’s Cooking, and watch Danielle walk you through making her viral version on TikTok Julienne vegetable peeler from OXO or one for under $5 Hetty Lui McKinnon’s broccoli, date and pistachio salad Freddy Guy hazelnuts Sonya’s favorite ras el hanout spice blend One of our other favorite broccoli salads by Sohla El-Waylly *** Got a cooking question? Call and leave us a voicemail! 323-452-9084 Sign up for our newsletter here for special offers and opportunities Order Sonya's debut cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

This week we're rereleasing a fan-favorite episode to start our year off with easy, comforting recipe inspiration! We'll return with new episodes starting Thursday (1/9) with our "Best Bites of the Week"! *** What’s your ultimate comfort food on those chilly, bone-tired days? Sometimes you need soul-soothing meals that offer comfort but don’t require hours in the kitchen or a pile of dishes; and other times, comfort can mean spending a day in a warm, cozy kitchen.  This week, we explore our top one-pot wonder dinners, warming you from the inside out while keeping the mess to a minimum.  By the end of the episode, you’ll: Discover the easiest one-pot creamy broccoli mac & cheese Learn about a versatile vegan curry that uses pantry staples Find out about an unexpected sheet pan dinner that’s kid-tested and mother-approved! Tune in now to master the art of one-pot meals that will fill your home with mouthwatering aromas and will simplify your busy weeknight cooking! *** LINKS: Ali Salgle’s one-pot broccoli mac and cheese for NYT Cooking One-pot bucatini with cauliflower and capers from Martha Stewart Ina Garten’s easy turkey lasagna One-pot chicken meatballs with greens by Yasmin Farh for NYT Cooking Braised coconut chickpeas with greens by Faith Durand for The Kitchn i Sheet-pan bibimbap by Eric Kim for NYT Cooking Slow cooker/Crock Pot tortilla soup from Spend With Pennies Sarah DiGregorio’s slow cooker pasta e fagioli for NYT Cooking 20-minute rotisserie chicken tortilla soup (without a slow cooker) by Olivia Adriance *** Sign up for our free substack ! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Or give us a CALL on our kitchen phone! 323-452-9084

We're rereleasing a fan-favorite episode to give us a boost of meatless meal inspiration this new year! Are you searching for a quick easy one-pan meal that you can make any night of the week?  In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!  You’ll want to cook up a craveable gnocchi and brussels sprouts dinner that comes together in 30 minutes or less, and you’ll discover the secret to the heartiest, most flavorful, plant-based lentil soup! Don’t miss these two meatless meals that will work for any night of the week, and tune in now!  *** Links to from this week’s show: Crisp gnocchi with brussels sprouts and brown butter by Ali Slagle via NYT Cooking Ina Garten’s lentil vegetable soup Adrian Hale’s pita recipe can be found in her book Mama Bread! *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Or give us a CALL on our kitchen phone! 323-452-9084 Sign up for our Substack for more soup recipes and roundups!

Bored of the same old side of steamed or roasted broccoli? Let’s change that!  Whether you're looking for quick weeknight meals, vibrant salads, or rich vegetarian mains, this episode is full of broccoli boosts!  By the end of this episode, you’ll discover: A crispy sheet pan meal that will liven up any night of your weekThe broccoli salad with an unexpected dressing that's designed for meal prep or potlucksA surprising technique that transformers broccoli into a meltingly soft addition to pasta or crostini Tune in now and discover how to make broccoli the most exciting part of your plate! *** Correction from this episode: Broccolini and broccoli rabe are two different things! Broccolini is sometimes called baby broccoli or tenderstem broccoli. Broccoli rabe tends to be far more bitter and tough and requires different preparation. *** Links:  Three ingredient smashed crispy Parmesan broccoli from Live Eat Learn Roasted broccoli with nutritional yeast from Something Nutritious – Kari likes to cut up the florets super small so they’re more popcorn-sized Sonya’s sheetpan crispy harissa tofu, chickpeas, and broccoli Roasted broccoli + chickpeas with herb jalapeno topping can be found in Cook Beautiful by Athena Calderone Quinoa and broccoli spoon salad by Sohla El-Waylly for the NYT Cooking Hetty Lui McKinnon’s broccoli, date, and pistachio salad Pecorino Fried Bread with Broccolini by Melissa Clark for NYT Cooking, or try Smitten Kitchen’s broccoli melts for something similar Alice Waters’ long cooked broccoli from The Art of Simple Food Roasted broccoli and potato tacos with fried eggs by Kay Chun for NYT Cooking, and here’s the same recipe via the Baltimore Sun *** Got a cooking question? Call in and leave us a voicemail on our kitchen phone! 323-452-9084 Sign up for our newsletter here for special offers and opportunities Order Sonya's debut cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Need a last-minute dose of home cooking inspiration as you enter a new year?  In this bite-sized episode, we share delicious moments about the best things we ate in 2024 to inspire each other – and you!  We’re reflecting on our top six favorite dishes of the year and swapping notes about the secret to making an easy, veggie-packed soup, a cranberry-glazed tart that will have your guests asking for the recipe, a surprising topping for your next slice of toast, and more… Tune in for a quick dose of home cooking inspiration!  Links: Susan Spungen’s Squash Tart with Cranberry Glaze Slow cooker apple butter from Family Food On The Table Birria tacos from A Cozy Kitchen, and slow cooker birria from Muy Bueno Cooking Kari’s split pea soup from our Substack Little Fish in Echo Park Norwegian Gjetost (brown cheese/caramel cheese) Quail & Condor bakery in Healdsburg, CA  *** Got a cooking question? Call in and leave us a voicemail on our kitchen phone! 323-452-9084 Sign up for our newsletter here for special offers and opportunities Order Sonya's debut cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Are you obsessed with finding the perfect chocolate chip cookie recipe? This week we're rereleasing a fan-favorite episode! By the end of this episode, you'll discover all of the ingredients and techniques that can lead to YOUR ideal chocolate chip cookie -- from what chocolate to use (chip or bar?), to sugar ratios (brown sugar v white), to how to ensure the best flavor and overall texture. Tune in now to unlock the keys to the best batch of chocolate chip cookies! *** LINKS Bon Appetit’s Brown Butter and Toffee Chocolate Chip Cookies Bravetart’s chocolate chip cookies from Serious Eats Christina Tosi’s (of Milk Bar) Famous Choc. Chip cookie with nonfat milk powder America’s Test Kitchen self-proclaimed, perfect chocolate chip cookie Sonya’s Chocolate Tahini Chocolate Chunk Cookie Alison Roman’s Salted Butter and Chocolate Chunk Shortbread Chocolate hay stacks from Add a Pinch  *** Got a cooking question? Call in and leave us a voicemail on our kitchen phone! 323-452-9084 Sign up for our newsletter here for special offers and opportunities Order Sonya's debut cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

As the days get colder and darker, are you searching for a nourishing dinner that will warm you up from the inside out?  In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!  This week we’re talking about two must-try winter weeknight meals. You’ll discover the secrets to a craveable Minestrone, chock-full of veggies and topped with a vibrant basil sauce. You’ll also learn about a unique Midwestern twist on Sloppy Joe’s – it will make for a nostalgic weeknight meal that’s kid-friendly and parent-approved.  Tune in for a quick dose of home cooking inspiration! *** LINKS Sign up for our Substack, and you’ll receive the Winter minestrone recipe (free) this Sunday (12/22)! You’ll also find more soup recipes in the Substack archives. Sloppy Joe recipe with bonus veggies via Celebrating Sweets *** Got a cooking question? Call in and leave us a voicemail on our kitchen phone! 323-452-9084 Sign up for our newsletter here for special offers and opportunities Order Sonya's debut cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Are you searching for impressive holiday recipes that infuse your kitchen with irresistible aromas, beckoning your loved ones to gather around a festively appointed dinner table?  In this episode, we share expert tips for hosting with ease and grace, guiding you toward the dishes you’ll want to cook for pleasure, as well as menu items that rely on store bought help.  In this episode, you’ll:   Learn simple, time-saving strategies to help you breeze through hosting any partyDiscover the secret to sweet swirly slices of babka, and freshly baked cinnamon rolls, that will have your home smelling of sugar and spiceUnlock the secret to the flakiest biscuits—and the unexpected gravy you’ll want to smother them with! Tune in now to discover the recipes and tips that will fill your holiday table—and your heart—with joy! *** LINKS Sonya’s babka can be found in her cookbook Braids, and you can find Shannon Sarna’s babka via The Kitchn Sonya's recipe for sweet potato latkes with cranberry salsa, and her Salad Olivier (potato salad) The Gourmandise School cinnamon roll recipe  Chocolate babka sufganiyot (donuts) by Retrolillies and traditional sufganiyot from Once Upon a Chef Sweet cheese dreams via FoodTalk: add lemon zest and 1 tsp juice, cut into thirds!  Savory Cheese Dreams by Melissa Knific for NYT Cooking  Cheesy potatoes from Salt & Lavender, and cheesy potatoes with cornflake topping from Home Sweet Eats  Simple garlic sauteed collard greens from Yup It’s Vegan, and Southern style collard greens from All Recipes  Lemon-marinated Tuscan fried chicken from Serious Eats Edna Lewis’ biscuit recipe (with a description for homemade baking powder at the bottom of it) Sausage gravy recipe from Southern Bite *** Got a cooking question? Call in and leave us a voicemail on our kitchen phone! 323-452-9084 Sign up for our newsletter here for special offers and opportunities Order Sonya's debut cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Scrolling through your feed, have you ever stumbled on a loaf of gorgeous homemade sourdough bread and thought to yourself: “I can never do that.” Maybe you’re intimidated by shaping, managing the rising times, or even picking out the best flour to use…. But you still crave a good quality loaf of bread to share with family and friends.  This week we called in one of our favorite food friends, Adrian Hale, to help us demystify sourdough bread baking. Adrian is the author of Mama Bread, and regularly teaches both kids and adults alike how to make her easy, delicious, no-knead sourdough recipe – and she’s generously sharing itwith all of us! Press play now to learn how just a little flour, water, and time can lead to a loaf of golden, delicious home-baked bread! *** Links: Adrian’s recipe for: “Communal Table Bread - My easiest first bread recipe” You can find out more about Adrian on Thousand Bites of Bread, or on her Instagram  Order her cookbook: Mama Bread Adrian’s flour resources round-up If you’re visiting or living in Portland, you can book a baking class with Adrian! *** Got a cooking question? Call in and leave us a voicemail on our kitchen phone! 323-452-9084 Sign up for our newsletter here for special offers and opportunities Order Sonya's debut cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

What’s more satisfying than the smell of sizzling eggs or the warmth of golden roasted potatoes to start your day? Celebrating the END of a long day with the comforts of breakfast-for-dinner!  If you’re looking for creative and nostalgic dishes that feel fun and easy, this week we’re sharing our top 10 breakfast recipes. While these meals work for any time of day, we think they make for simple, quick, and extra fun dinners.  In this episode, you’ll learn:  How to make crowd-pleasing, nourishing dishes like shakshuka to share family-styleA go-to potato dish that will have everyone asking for secondsCreative ways to make quick meals with pantry-friendly ingredients and minimal prep Press play now to discover simple, customizable breakfast-for-dinner recipes that are guaranteed to make your evenings more delicious and enjoyable! Links Ottolenghi’s classic shakshuka, Sonya’s eggplant and zucchini shakshuka, and green shakshuka by Adeena Sussman  Bacon, egg, and toast cups by Martha Stewart Potato chip frittata with carmelized onion from Delish, a quicker Spanish potato chip frittata with peppers from Food Network, and and the potato chip omelet from The Bear Migas con huevos from Muy Delish Matzo brei by Lee Mason from The Nosher How to make congee on the stovetop OR Instant Pot from Omnivore's Cookbook Blue corn atole video and recipe that Kari worked on, and another video on how to make traditional atole  Sheet pan potato nachos similar to what Kari makes but layered with crispy smashed potatoes + your fave roasted veggies instead of sliced potatoes  Sheet pan sweet potato hash from Detoxinista *** Got a cooking question? Leave us a voicemail on our kitchen phone! 323-452-9084 Sign up for our newsletter here for special offers and opportunities Order Sonya's debut cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Do you ever find yourself stumped on an easy-to-make, but still impressive, holiday dessert for hosting or to bring to a friend? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!  You’ll discover a seasonal one-bowl snacking cake that is full of festive flavors and made for holiday hosting. You’ll also learn about 3 easy edible gift ideas, inspired by a trip to a bake sale, that are designed to spread cheer and friendship. Tune in for a quick dose of home cooking inspiration!  *** Links Sonya’s Cara Cara orange olive oil cake, and watch her make it on AM NW on KATU Homemade Oatmeal Cream Pies from My Baking Addiction  Avocado Bella’s viral date caramel apple Homemade brownie mix from Sugar Spun Run Rubinette produce in Portland, OR *** Got a cooking question? Call in and leave us a voicemail on our kitchen phone! 323-452-9084 Sign up for our newsletter here for special offers and opportunities Order Sonya's debut cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Have you ever wanted to build the perfect holiday cookie tin but have no idea where to start?  Whether you’re dreaming of a buttery shortbread with crispy edges, a strudel bar filled with jammy fruit, or a gluten-free confection that doesn’t taste like it’s missing anything at all… we reveal pro tips for baking your favorite cookies at home with the legendary Zoë François of “Zoe Bakes.” In this episode you’ll discover:  The one kitchen tool that every home baker should own Foolproof tips for assembling, shipping, and traveling with holiday cookiesEssential lessons for ensuring perfect cookies every time (even when you're making gluten-free swaps!) Don’t miss your opportunity to learn practical tips and expert advice from Zoë François, and tune in now! (Photo credit: Wing Ho) *** LINKS: You can learn more about Zoë on her site: Zoe Bakes, Instagram, and YouTube. Grab a copy of her NEW NYT Best Selling cookbook, Zoe Bakes Cookies! Zoë’s recipes from this episode: Butter shortbreadSticky coconut maple barsDark chocolate madeleinesCoconut haystacks (gluten-free)Macarons (gluten-free) Some of Zoe’s favorite bakers: Dorie Greenspan, Sarah Kieffer and her Vanilla Bean Blog, Rose Levy Berenbaum, Nancy Silverton, and Claudia Flemming *** Got a cooking question? Call in and leave us a voicemail on our kitchen phone! 323-452-9084 Sign up for our Substack newsletter here for special offers and opportunities Order Sonya's debut cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

At the end of a long day, do you find yourself staring into your fridge or pantry, searching for something that will inspire you to make a protein-packed dinner? We've got you covered! In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!  You’ll want to make this flavor-packed sheet pan chicken dinner loaded with Mediterranean-diet ingredients like olive oil, lemons, and veggies. And if you're on the hunt for a vegan option, you’ll be glad to dig into simple, nutritious, velvety coconut lentils. Tune in for a quick dose of home cooking inspiration!  *** Links Great Jones colorful sheet pans  Greek Sheet Pan Chicken Meal by Lisa Bryan Our coconut red lentil recipe  Diaspora Co spices  Coconut kale chips from My Chef’s Apron *** Got a cooking question? Call in and leave us a voicemail on our kitchen phone! 323-452-9084 Sign up for our newsletter here for special offers and opportunities Order Sonya's debut cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Have you ever wondered which cookbooks truly deserve a spot on your kitchen shelf?  Whether you’re dreaming of wowing guests with holiday-perfect cinnamon rolls or mastering a melt-in-your-mouth pot roast, the right cookbook can be a game-changer for any home cook. In this episode, we’re diving into the cookbooks that have shaped how we cook—well-loved gems with splattered pages, the ones we gift over and over, and the timeless classics that every home chef should own. By the end of the episode you’ll discover: Why a cookbook with a collection of diverse recipes can be just as (if not more) supportive than one from a single author’s voiceHow a chef from a top restaurant can teach you professional techniques that transform home cookingThe standout recipes from best-selling cookbooks that you’ll want to make on repeat Hit play to uncover how these books spark joy, build confidence, and turn your everyday cooking into something extra special in the kitchen! *** Sign up for our newsletter here for special offers and opportunities *** Links: Kari’s top 5: Most cooked from: The 150 Best American Recipes, by Fran McCullough and Molly Stevens Most inspiring: Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies, by Najmieh Batmanglij Gifted the most to others: Sonya’s cookbook Braids, and The Cooks Illustrated Cookbook Life changing: The Improvisational Cook, by Sally Schneider Biggest influence: The Santa Monica Farmers’ Market Cookbook, by Amelia Satlzman  Sonya’s top 5: Most cooked from: Jerusalem by Yotam Ottolenghi and Sami Tamimi Most inspiring: Summer Kitchens by Olia Hercules Gifted the most ot others: Marcella Hazan’s Essentials of Classic Italian Cooking and Julia Turshen’s Small Victories Life changing: The Book of Jewish Food by Claudia Roden Biggest influence: Prune: A Cookbook, by Gabrielle Hamilton Recipe links from this episode: Diana Kennedy’s Mexican corn soup Butternut squash tahini spread from Jerusalem Fresh Herb Khoresh (Khoresh-e qormeh sabzi) from Food of Life Julia Turshen’s turkey meatball recipe  from Small Victories Toasted manti and cold candied oranges, by Gabrielle Hamilton from Prune *** Got a cooking question? Call in and leave us a voicemail on our kitchen phone! 323-452-9084 Order Sonya's debut cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Do you love the smell of simmering soup and freshly baked cookies filling your kitchen... but don't think you can manage cooking all that on a busy weekday? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!  You’ll want to make a super easy, viral "glow" soup; it's velvety, full of nutrients, and fully plant-based. And for dessert, you’ll get inspired to whip up perfectly crispy-edged, chewy, chocolate chunk tahini cookies that come together in minutes. Tune in for a quick dose of home cooking inspiration!  Links: The viral TikTok “Glow Soup” by Maddie Harrington/Nutriouslyeasy Olia Hercules’ Tarragon Soup from her cookbook Kaukasis: The culinary journey through Georgia, Azerbaijan & Beyond Sonya’s tahini chocolate chunk cookies  King Arthur’s regeneratively-grown climate blend flour (not sponsored) Adrian Hale’s Mama Bread cookbook for more whole grain baking inspiration *** Got a cooking question? Call in and leave us a voicemail on our kitchen phone! 323-452-9084 Sign up for our newsletter here for special offers and opportunities Order Sonya's debut cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

This holiday season, are you searching for easy party snacks that you can make-ahead so you can relax and enjoy your own party?  Whether you're asked to bring an appetizer to a gathering or you’re hosting a holiday get-together, coming up with fresh, crowd-pleasing hors d’oeuvres can be a challenge. This episode offers creative party snacks from two former personal chefs who will help you create a memorable party! In this episode, you’ll discover: Expert tips for transforming a simple starter like olives and almonds Recipes that can be scaled up for large parties or scaled down for intimate gatherings, with tips from entertaining mavens like Martha Stewart. Decadent ideas that include a bit of caviar, to irresistible comforting appetizers like nostalgic queso dip Listen now to discover a world of party snacks that will keep your guests talking and your gatherings deliciously unforgettable! *** Sign up for our Substack for more support in the kitchen! *** Links Martha Stewart’s blanched snowpeas stuffed with boursin cheese Endive boats with pear and blue cheese from The Yellow Table Amelia Satlsman’s roasted almonds and green olives, you can also find her squash puree for crostini in the The Santa Monica Farmers’ Market Cookbook or try this butternut squash puree  Three ingredient goat cheese stuffed dates from Live Eat Learn  Sonya’s beet-cured gravlax  Ottolenghi’s butternut squash and tahini spread Tarte au soleil from Smitten Kitchen  Mississippi roast by Jenn Crippen for All Recipes, and the NYT Cooking version  Classic queso dip from All Recipes, and one without the Velveeta from Recipe Tin Eats *** Got a cooking question? Call in and leave us a voicemail on our kitchen phone! 323-452-9084 Sign up for our newsletter here for special offers and opportunities Order Sonya's debut cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Are you in search of a salad that actually tastes exciting AND you can make-ahead for meal prep or your next potluck?  In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!  By the end of this episode, you’ll discover two winning make-ahead seasonal salads. You’ll want to try a colorful, nutty Napa cabbage salad that will hold up for days, or an equally stunning radicchio salad filled with comforting bites of dates and salted walnuts.  **** Want more support in the kitchen? We’re expanding our offerings and would love your input. Fill out our survey and enter our giveaway! *** LINKS: Tune in for a quick dose of home cooking inspiration!  Sonya’s Napa cabbage salad with peanut dressing  Gochujang salmon from Cooking Therapy David Tanis’ persimmon salad with radicchio and walnuts from NYT Cooking, and radicchio salad with dates and hazelnuts by Joanna Weir from Epicurious  Indian pav bhaji from Indian Healthy Recipes, and another from Cook with Manal Pomegranate molasses salad dressing by Maureen Abood and whole grain dijon maple vinaigrette from Plays Well With Butter *** Got a cooking question? Call in and leave us a voicemail on our kitchen phone! 323-452-9084 Sign up for our newsletter here for special offers and opportunities Order Sonya's debut cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Do you feel overwhelmed by the onslaught of Thanksgiving recipes and techniques coming at you? Tune into our episode to unlock your best holiday meal. We’re covering 5 essentials: classic roast turkey, the creamiest mashed potatoes, rich gravy, an exciting veggie side, and a stunning dessert. By the end of this episode, you’ll discover: Reliable tips and techniques for the perfect (never dry) turkeyThe secret to creamy, make-ahead mashed potatoes Simple, standout touches to veggies sides and desserts that will impress your guests  Listen now to create a Thanksgiving feast filled with essential dishes and expert tips that guarantee a smooth, memorable holiday!  *** Sign up for our newsletter here for special offers and opportunities! *** Links: Classic plug-in turkey roaster How to dry brine a turkey from The Kitchn Digital meat thermometer Sonya’s go-to roast turkey  Turkey stock from roasted turkey wings from How Sweet Eats Classic last-minute gravy with turkey stock by Julia Moskin and Kim Severeson for NYT Cooking Ultra creamy mashed potatoes made with a ricer or food mill by Andy Baraghani for Bon Appetit And perfect mashed potatoes (no special gear required) by Elise Bauer for Simply Recipes How to reheat mashed potatoes from The Kitchn Hetty Lui McKinnon’s sticky gochujang brussels sprouts from her cookbook Tenderheart Green beans in mustard vinaigrette and then top with our favorite Freddy Guy hazelnuts Garlicky Haricot Vert from Food & Wine; strongly recommend using olive oil instead of butter or beef tallow so you can serve them at room temperature Cranberry lime pie by Ann Redding and Matt Danzer for Bon Appetit Martha Stewart’s perfect pumpkin pie recipe  Previous Thanksgiving Episodes: Thanksgiving with Seth & Lauren Rogen! What do you bring to a potluck?  *** Got a cooking question? Call in and leave us a voicemail on our kitchen phone! 323-452-9084 Sign up for our newsletter here for special offers and opportunities Order Sonya's debut cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Have you ever picked up a haul of mushrooms and felt stumped on how to make the most of them?  In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!  By the end of this episode, you’ll discover how a kitchen fail can take an unexpected turn thanks to the gift of foraged mushrooms. And you’ll learn how to make a seasonal upgrade to classic French onion soup that relies on a slow cooker and some simple roasted mushrooms.  Tune in for a quick dose of home cooking inspiration!  *** Links: Mushroom brush Sauteed chanterelles mushrooms with butter and garlic from The Polonist Mushroom and gruyere grilled cheese from Always from Scratch Slow cooker caramelized onions from Gimme Some Oven Garlic butter roasted mushrooms  from Smitten Kitchen  Caramelized French onion and mushroom soup from Williams Sonoma (just add farro to make it like Kari’s!) Slow cooker beans from Jennifer’s Kitchen Slow cooker apple butter from Family Food On The Table *** Want more support in the kitchen? We’re expanding our offerings and would love your input. Fill out our survey and enter our giveaway! *** Got a cooking question? Call in and leave us a voicemail on our kitchen phone! 323-452-9084 Sign up for our newsletter here for special offers and opportunities Order Sonya's debut cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Are you bored with serving the same old veggie recipes week after week? Do you wish you could transform everyday ingredients into easy, vibrant, plant-forward meals?  Tune in to our conversation with Justine Doiron of Justine Snacks. Justine has inspired countless home cooks with her viral vegetable-centric recipes and her passion for making seasonal produce the star of any meal.  In this episode, you’ll learn:  Pro tips on what to cook with fall favorites like cabbage, squash, and fennelThe simple yet sophisticated 15-minute noodle recipe that’s so good, her friends beg her to make itThe one pantry ingredient that Justine always keeps on hand – and how she uses it to boost any dish Don’t miss this chance to learn about Justine’s practical, approachable take on plant-forward cooking, and bring more vegetable-first, flavor-packed meals into your own kitchen! *** Links: Grab a copy of Justine Doiron’s new cookbook: “Justine Cooks”  Discover more of Justine’s recipes on TikTok, Instagram, YouTube, and her website *** Recipes from this episode:  Spinach and ricotta gnudi Zhoug beans with crispy potatoes  Crispy lime cabbage with turmeric white bean mash Upside-down blueberry cake Tiramisu cookie The world-famous Butter Board Ina Garten’s engagement roast chicken recipe  *** Want more support in the kitchen? We’re expanding our offerings and would love your input. Fill out our survey and enter our giveaway! Got a cooking question? Call in and leave us a voicemail on our kitchen phone! 323-452-9084 Sign up for our newsletter here for special offers and opportunities Order Sonya's debut cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Want more support in the kitchen? We’re expanding our offerings and would love your input. Fill out our survey and enter our giveaway! *** Is your week feeling extra full and hectic? Are you searching for satisfying meals that will warm up your day?  In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!  You’ll discover a surprising 10-minute breakfast that’s gluten-free and full of flavor, and you’ll also learn how to make a comforting batch of classic cabbage rolls… and what to do if your recipe doesn’t go quite as planned.  Tune in for a quick dose of home cooking inspiration! *** Links: Noona buckwheat flour pancake mix Sonya’s stuffed cabbage recipe and her vegetarian stuffed cabbage, both of which can also be found in her cookbook, Braids *** Got a cooking question? Call in and leave us a voicemail on our kitchen phone! 323-452-9084 Sign up for our newsletter here for special offers and opportunities Order Sonya's debut cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Want more support in the kitchen? We’re expanding our offerings and would love your input. Fill out our survey to be entered in our giveaway, and for more home cooking inspiration, sign up for our free Substack! *** What’s your ultimate comfort food on those chilly, bone-tired days? Sometimes you need soul-soothing meals that offer comfort but don’t require hours in the kitchen or a pile of dishes; and other times, comfort can mean spending a day in a warm, cozy kitchen.  This week, we explore our top one-pot wonder dinners, warming you from the inside out while keeping the mess to a minimum.  By the end of the episode, you’ll: Discover the easiest one-pot creamy broccoli mac & cheese Learn about a versatile vegan curry that uses pantry staples Find out about an unexpected sheet pan dinner that’s kid-tested and mother-approved! Tune in now to master the art of one-pot meals that will fill your home with mouthwatering aromas and will simplify your busy weeknight cooking! *** LINKS: Ali Salgle’s one-pot broccoli mac and cheese for NYT Cooking One-pot bucatini with cauliflower and capers from Martha Stewart Ina Garten’s easy turkey lasagna One-pot chicken meatballs with greens by Yasmin Farh for NYT Cooking Braised coconut chickpeas with greens by Faith Durand for The Kitchn i Sheet-pan bibimbap by Eric Kim for NYT Cooking Slow cooker/Crock Pot tortilla soup from Spend With Pennies Sarah DiGregorio’s slow cooker pasta e fagioli for NYT Cooking 20-minute rotisserie chicken tortilla soup (without a slow cooker) by Olivia Adriance *** Sign up for our free substack ! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Or give us a CALL on our kitchen phone! 323-452-9084 *** Want more support in the kitchen? We’re expanding our offerings and would love your input. Fill out our survey and enter our giveaway!

After a long commute home, are you craving a dinner you can whip up straight from your pantry?  In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!  You’ll want to cook up this easy vegetarian pasta with lentils that comes together in 25 minutes or less, and you’ll learn the secret to making the crispiest vegetarian schnitzel for a comfort dinner that will delight any diner at your table!  Tune in for a quick dose of home cooking inspiration! *** Links: Zucchini schnitzel aka fried zucchini from Spend with Pennies Lentils with pasta and caramelized onions by Mark Bittman for NYT Cooking Episode 23 – All about our failures and firings as personal chefs *** Got a cooking question? Call in and leave us a voicemail on our kitchen phone! 323-452-9084 Sign up for our newsletter here for special offers and opportunities Order Sonya's debut cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Feeling a chill in the air and looking for a way to warm up after a busy fall day? As the days get shorter and cooler, we crave comfort food that are nourishing, while still simple to make at home. But with so many different recipes out there, how do you choose a soup that will truly hit the spot?  Whether you want a quick weeknight option or a slow-simmered weekend treat, this episode will inspire you to make the most of soup season. By the end of this episode, you’ll… Discover the viral “Glow Soup” — creamy, nutritious, and 100% plant-basedLearn tips for creating hearty, flavorful broths in your slow cooker or Instant Pot that can be enjoyed as a healthy snack or used to elevate classics like tomato, lentil, or chicken noodleGet creative with root veggies and hearty greens, combining them with pantry staples like smoky spices and coconut milk to take your soup game to the next level Tune in now to learn how to create soul-warming soups that will carry you through autumn and into winter with ease and comfort! *** Links: The viral TikTok “Glow Soup” by Maddie Harrington/Nutriouslyeasy Similar to Kari’s soup: Andouille sausage + black bean soup with fire-roasted tomatoes by Sarah Carey for Martha Stewart, or this sausage, kale, and lentil soup (just swap the tomatoes for fire-roasted ones) Olia Hercules’ Tarragon Soup from her cookbook Kaukasis: The culinary journey through Georgia, Azerbaijan & beyond Classic French onion soup with beef stock and white wine, and a mushroom farro version from NYT Cooking Slow cooker carmelized onions from Gimme Some Oven Parsnip soup options – Easiest parsnip soup form Taming Twins , Carrot-Parsnip Soup from NYT Cooking, and Apple parsnip soup from Dana’s Table White chicken chili (with 3 different methods!) from Add a Pinch, and a 5-ingredient white chicken chili from Gimme Some Oven *** Got a cooking question? Call in and leave us a voicemail on our kitchen phone! 323-452-9084 Sign up for our newsletter here for special offers and opportunities Order Sonya's debut cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Have you ever wondered what kitchen gadgets are essential to any home? Or maybe you’re looking for some new cookbook inspiration? In this bite-sized episode, we share listener questions – and answer with expert advice – to inspire each other and you!  You might be surprised to hear what pieces of inexpensive equipment two former personal chefs consider a must-have in our respective kitchens. You’ll also discover the cookbooks we keep reaching for over and over again.  Tune in for a quick dose of home cooking inspiration, and call our hotline 323-452-9084 with your own culinary question! *** Links Kari’s favorite books and gadget: Love Soup: 160 All-New Vegetarian Recipes from the Author of The Vegetarian Epicure by Anna Thomas Sonya’s cookbook, Braids: Recipes From My Pacific Northwest Jewish Kitchen Wide mouth funnel Sonya’s favorite books and gadget: Cooking for Artists by Mina Stone Around My French Table by Dorie Greenspan Benriner mandoline *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Or give us a CALL on our kitchen phone! 323-452-9084 Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Packed lunches just got easier!  If you need a boost for your midday meal, this week we’re sharing expert tips to help you upgrade your lunch game—whether you're meal-prepping for the week ahead or looking to pack something up in minutes. By the end of this episode, you’ll: Learn the 5 elements for building nutritious and customizable "adult Lunchables."Discover flavorful, protein-rich salads that can be prepped in advance (and get better over time).Find out how to stock your freezer with satisfying, grab-and-go lunches that are simple, satisfying, and kid-friendly. If you’re craving lunch that’s delicious, quick, and easy to prep, tune in now and take your packed lunches to the next level! *** Links: Easy adult lunchable ideas from Nourished by Nic Crispy chickpeas from Minimalist Baker Little Sesame Hummus, Sonya’s favorite store-bought variety Quinoa and broccoli spoon salad by Sohla El-Waylly for the NY Times Herby quinoa salad with feta and pomegranate by Sarah Cook for BBC Good Food Italian pasta salad with homemade dressing from Tastes Better From Scratch, or the classic Italian pasta salad with bottled dressing from Plowing Through Life  Spiced maple roasted carrots with zhoug recipe is in Sonya’s cookbook Braids, and you can find her “health salad” here Kenji Lopez-Alt’s Kale Caesar salad for Serious Eats Massaged kale salad with tahini dressing from Big Delicious Life Fennel and lentil salad by Yasmin Fahr for NYT Cooking Shaved brussels sprouts salad with walnut and pecorino from NYT Cooking  Homemade bean and cheese burritos and how to freeze them from Two Peas and their Pod Yewande Komolafe’s breakfast burritos for NYT Cooking Potato cheese bourekas from Tori Avey *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Or give us a CALL on our kitchen phone! 323-452-9084 Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Are you searching for a quick easy one-pan meal that you can make any night of the week?  In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!  You’ll want to cook up a craveable gnocchi and brussels sprouts dinner that comes together in 30 minutes or less, and you’ll discover the secret to the heartiest, most flavorful, plant-based lentil soup! Don’t miss these two meatless meals that will work for any night of the week, and tune in now!  *** Links to from this week’s show: Crisp gnocchi with brussels sprouts and brown butter by Ali Slagle via NYT Cooking Ina Garten’s lentil vegetable soup Adrian Hale’s pita recipe can be found in her book Mama Bread! *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Or give us a CALL on our kitchen phone! 323-452-9084 Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Are you tired of making the same bland, dry, or boring chicken dishes?  Whether you're intimidated by the idea of roasting an entire bird or are looking for some chicken dinner inspiration, this episode will delight your taste buds with tried and true techniques, cozy recipes, and easy methods for flavorful and delicious meals any night of the week! By the end of this episode, you’ll: Learn how to make a foolproof whole roast chicken that’s juicy and packed with flavorDiscover a crowd-pleasing marinated drumstick recipe perfect for hosting big groups or for potlucksFind out why one-pot chicken orzo dishes are the ultimate comfort food solution—without complicated steps or fancy ingredients Tune in now to boost your chicken dinners with these simple yet incredibly delicious techniques and recipes! *** Links to from this week’s show: Ina Garten’s perfect roast chicken recipe and her engagement roast chicken Mary Me Chicken by Lindsay Funston for Delish Simple, classic roast chicken by Melissa Clark for NYT Cooking Giada De Laurentis’ chicken cacciatore  Sonya’s chicken tinga recipe and her Seattle-style chicken teriyaki Lemongrass, soy, ginger drumsticks from Barossa Fine Foods Sam Sifton’s soy basted chicken thighs with spicy cashews for NYT Cooking Colu Henry’s skillet chicken with pearl couscous and Moroccan spices for NYT Cooking Weeknight fancy chicken and rice by Asha Gomez and Martha Hall Foose for NYT Cooking *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Or give us a CALL on our kitchen phone! 323-452-9084 Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Do you want to incorporate more meatless meals into your week but feel stuck on what to cook?  In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!  You’ll want to make this one-pot kale pasta recipe that follows a streamlined technique for easy cleanup, and you’ll be seduced by a crispy tofu dinner that’s served with an Instant Pot creamy polenta. Tune in now and don’t miss out on these two vegetarian dinners that will work for any night of the week! *** Links to from this week’s show: Greens Pasta by Joshua McFadden via NYT Cooking  Tofu katsu recipe from Food52 Carla Lali Music’s instant pot polenta for Bon Appetit *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Or give us a CALL on our kitchen phone! 323-452-9084 Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

As the weather turns cool and crisp, what do you do when you've got a counter full of ripe pears or too many apples from an orchard visit?  This week, we share 8 recipes for turning crunchy apples, juicy pears, and luxurious persimmons into sweet and savory dishes, from weeknight meals to entertaining-friendly dishes. By the end of this episode, you’ll… Learn how to make slow-cooked apple butter that fills your home with warm, comforting aromasDiscover an elegant appetizer that stars fresh pears and is perfect for a stunning brunch or your next dinner partyGet inspired by savory casseroles and crunchy salads that balance fall’s sweetest and most vibrant flavors. Hit play now to uncover fresh and easy ways to use fall's most beloved fruits in your home kitchen all season long! *** Links to from this week’s show: Skin-on, no sugar, homemade apple sauce from Zero Waste ChefSlow cooker apple butter from Family Food On The Table, and homemade apple butter with the peels onThe Kitchn’s guide on apple butterKari’s favorite blister-fried peanuts Celery, apple, peanut salad by Joshua McFadden from Bon AppetitThe fennel, sausage, apple casserole recipe can be found in the cookbook Six Seasons: A New Way With Vegetables by Joshua McFadden and Martha HolmbergApple dumpling recipePear, mascarpone crostini recipe can be found in the cookbook Seriously Simple HolidaysPear + mascarpone crostini from Cake-n-Knife Blog Sonya’s pear, rosemary, goat cheese galetteEndive salad with pear, pecans, and dijon dressing from the Salad WhispererBittersweet chocolate and pear cake from Smitten Kitchen Fuyu v. hachiya persimmons explainedDavid Tanis’ persimmon salad with radicchio and walnuts from NYT CookingLove Soup Cookbook by Anna Thomas has her recipe for persimmon soup *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Or give us a CALL on our kitchen phone! 323-452-9084 Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Do you ever find your soups bland, and missing that extra something — like a zippy, flavorful sauce that turns a humble meal into something extra special?  In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!  You’ll want to make this hearty bean soup topped with herby green hot sauce that comes together in seconds in your blender, and you’ll get inspired to serve dinner in a crispy tortilla bowl – filled with an updated take on the classic taco salad that’s full of veggies, and makes for an easy meatless meal.  Tune in for a quick dose of home cooking inspiration! *** Links to from this week’s show: Sonya’s Yemenite white bean soup with zhoug How to make crispy taco salad shells from Natasha’s Kitchen, and a roasted cauliflower taco bowl to serve inside it from Budget Bytes For a more classic take, try taco salad by Sohla from  NYT Cooking *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Or give us a CALL on our kitchen phone! 323-452-9084 Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Are you ready to simplify your fall hosting while still impressing your guests, whether for holidays, potlucks, or casual dinners with friends? Fall gatherings can be overwhelming, from multi-course holiday dinners to last-minute potlucks. This episode provides you with 4 easy yet sophisticated menus with recipes and hosting tips, so you can delight your guests without stress. Whether you're hosting for Rosh Hashanah, going to a tailgate, or just cooking a casual dinner at home, this episode helps you create a relaxed, festive vibe in your kitchen.  By the end of this episode, you will learn how to: 1. Create stunning, low-effort appetizers that can be assembled in advance, and made almost entirely with store-bought ingredients.  2. Choose a main course that will impress guests, like a seasonal salad that’s hearty enough to be a main, studded with fresh herbs and jewel-toned pomegranate seeds, or a delicious one-pot braised beef and aromatic rice dish  3. Enjoy the comfort of make-ahead desserts, like Kari’s crowd-pleasing chocolate sheet cake that travels well, or the spiced cookies that Sonya makes that taste better the next day  Don’t miss out on this essential fall hosting episode — press play now to make your next gathering unforgettable!  *** Links to from this week’s show: Menu #1 Yotam Ottolenghi’s fig, radicchio, and hazelnut salad for the Guardian Sonya’s beef plov and plum frangipane babka  Sonya’s honey sesame cake and one-bowl tzimmes cake Menu #2 Baked brie by Ina Garten   Ottolenghi’s quinoa and fennel salad for Bon Appetit Pear slab pie with sour dried cherries from Martha Stewart Living Menu #3 Sonya’s smoked fish platter Colu Henry’s sheet pan roasted chicken with shallot and roasted grape for NYT Cooking Sonya’s apple + walnut spiced cookies in her recent Substack Menu #4 Classic cheese ball recipe from It Tastes Better From Scratch Fried chicken from your favorite place Texas Chocolate Cake from All Recipes *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Or give us a CALL on our kitchen phone! 323-452-9084 Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Are you stumped on what to bring to a potluck? Looking for a dish that will please a crowd but is still simple to make and transport? In this bite-sized episode, we share listener questions and offer expert advice to inspire you and each other! Discover our go-to potluck salad and the tricks to keeping it fresh for hours. Plus, get tips on making hosting easier by delegating kitchen tasks—learn what jobs to assign to your partner or friend when feeding a crowd. Tune in for a quick dose of home-cooking inspiration! Have your own culinary question? CALL on our kitchen phone! 323-452-9084 *** Links to from this week’s show: A kale and lentil recipe that’s similar to Kari’s sister-in-law’s, and a kale and lentil bowl recipe that’s a bit heartier (check out our Instagram for pics!)  Farro and cauliflower parm by Sarah DiGregorio for the NYT Cooking Melissa Clark’s spinach salad with roasted root vegetables and spiced chickpeas  for NYT Cooking Our potluck episode - Season 1, Episode 4 *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Or give us a CALL on our kitchen phone! 323-452-9084 Sign up for Sonya’s free Substack, or order her debut cookbook Braidsfor more Food Friends recipes!

When summer meets fall, do you find yourself both excited and overwhelmed with the abundance of produce available at the farmers’ markets this time of year?  If you’re like us, you’re craving the fresh flavors of fall, like crisp apples, harvest salads with vibrant greens, and soups with warming spices like ginger and turmeric. This week, we’re sharing our fall cooking bucket lists, including what to pick up for your next fall produce haul and what to cook with it! By the end of the episode, you’ll… 1. Discover a mushroom dish that’s universally loved and is ideal for both weeknights as well as dinner parties.  2. Learn how to turn simple roasted squash into a luscious mash with caramelized onions and topped with fresh herbs 3. Find out how to maximize pantry staples to transform simple roasted peppers and grilled eggplant, and turn them into crowd-pleasing meatless meals Tune in now and get inspired to create memorable fall meals using your favorite seasonal produce - straight from your local farmers’ market to your table! *** Links to from this week’s show: ABC Kitchen’s squash toast by way of Smitten Kitchen  Delicata squash, corn, zucchini fritters by Kay Chun from NYT Cooking  Kale, delicata, ricotta salata salad from Camille Styles Sonya’s plum and rosemary challah, her marinated red bell peppers Ina Garten’s plum cake tatin  Grilled eggplant with lemons and labne, with fresh mint by Dawn Perry from Bon Appetit Greek Fisherman’s Stew by Florence Fabricant from NYT Cooking Garlic butter roasted mushrooms from Smitten Kitchen *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Or give us a CALL on our kitchen phone! 323-452-9084 Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Are you looking for a crowd-pleasing dessert to serve at your next dinner party? Or maybe, you’re searching for an easy sheet-pan dinner that can make weeknight cooking a little easier?  In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!  You’ll want to make this healthy salmon recipe that comes together with pantry staples, and take your weeknight dinners to the next level.  You’ll also love this easy skillet peach cobbler that travels well and feeds a crowd, and tastes just as great with peaches from the farmers’ market OR from your freezer.  Tune in for a quick dose of home cooking inspiration! *** Links to from this week’s show: Harissa-honey glazed salmon (which can be swapped with steelhead trout) Hudson valley fisheries steelhead trout Sonya’s favorite brand of harissa paste Melissa Clark’s peach cobbler for NYT Cooking *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Or give us a CALL on our kitchen phone! 323-452-9084 Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Do you feel nervous about hosting, and wish you could create a warm and generous vibe for guests with a few simple homemade starters and snacks?  If you’re looking for unfussy recipes that make entertaining easy, tune into our episode with Carolina Gelen. Her simple-to-follow recipes communicate love and care, even when you don’t have lots of time to spend in the kitchen. This week you’ll… 1. Learn simple yet impressive recipes like “Butter Pecan Twists” made with pantry staples like brown sugar, butter, and frozen puff pastry.  2. Discover how to create a warm and inviting atmosphere by pulling fluffy homemade focaccia out of the oven just as the doorbell rings.  3. Get inspired by what Carolina learned from her childhood about being resourceful in the kitchen, and how that translates into accessible and impressive potluck dishes like her cabbage roll cake or one-pot baked risotto.  Tune in now for home cooking tips, recipes, and heart-warming stories with Carolina Gelen!  *** Links to from this week’s show: Get your copy of Pass the Plate, Carolina Gelen’s debut cookbook with recipes like butter pecan twist, stuffed dates, cabbage roll cake, and more! Carolina’s Instagram, TikTok, and Substack! Carolina’s recipes for phyllo-wrapped fish sticks, her pickle latkes, her viral roasted cherry tomato soup, and loaded smashed potatoes Hot mustard Doritos Carolina’s cookbook pick: Shelf Love by the Ottolenghi test kitchen *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Or give us a CALL on our kitchen phone! 323-452-9084 Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Are you looking for delicious ways to use up all the zucchini available right now?  In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!  You’ll want to make this addictively crispy, Italian zucchini dish, that’s loaded with veggies and is gluten-free, and you’ll also be inspired to make a creamy, no-bake pie recipe that has all the nostalgic comfort food vibes, perfect for the peanut-butter-and-chocolate-lover in your life (maybe that’s you?)!  Tune in for a quick dose of home cooking inspiration! *** Links to from this week’s show: Giada’s scarpaccia video and her recipe (gluten-free!) Vegan version of scarpaccia from Earth To Rocco  Nutter butter ice box cake from Store Bought Is Fine *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Or give us a CALL on our kitchen phone! 323-452-9084 Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Feeling overwhelmed with weeknight dinners?  Cooking at home can be challenging when your schedule is crammed or unpredictable! In our Season 3 premiere (!!!), we’re sharing our 6 favorite quick pasta recipes that are perfect for those busy evenings when you just need dinner to be comforting and easy.  This week you’ll… 1. Discover versatile pasta recipes that rely on the most basic pantry staples 2. Learn expert tips for maximizing flavor in minimal time, from incorporating gluten-free noodles to creative uses for zucchini and chickpeas. 3. Find out our 3-ingredient weeknight go-to cheesy pasta Don't miss out on these lifesaving pasta recipes—hit play now and make your next weeknight dinner a breeze! *** Links to from this week’s show: A chickpea and spinach pasta similar to Kari’s greens and beans  Sonya’s cranberry brothy bean and orzo Zucchini Bow Ties with parm and yogurt from Food & Wine  Melissa Clark’s one-pan spinach and feta orzo with peas from NYT Cooking Sausage and Peppers with Broccoli by Kay Chun from NYT Cooking Carolina Gelen’s tuna cacio e pepe recipe Tortellini with Brown Butter, Sage + Walnuts by Molly Baz from Bon Appetit Sungold tomato pasta from Wishbone Kitchen  Pasta with Pumpkin Brown Butter Sauce from Food & Wine Rigatoni with Lemony Kale and Pecorino Pesto from Food & Wine *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Or give us a CALL on our kitchen phone! 323-452-9084 Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Do you have veggies sitting in your fridge that need to be cooked…today?  In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!  You’ll want to make this easy dumpling stir fry; it brings dinner to the table quickly while creating more space in both your fridge and freezer. You’ll also be inspired by this unexpected way to cook green beans (no blanching required!), plus a delicious salad that includes both crunchy and grilled elements and celebrates fresh seasonal flavors.  Tune in for a quick dose of home cooking inspiration! *** Links to from this week’s show: A dumpling stir-fry recipe from the Kitchn, similar to what Kari made this week Grilled green beans from A Couple Cooks A marinated kale and green bean salad from Bon Appetit *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Or give us a CALL on our kitchen phone! 323-452-9084 Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Do you ever find yourself wanting the comfort a homemade meal, but not wanting to spend a ton time OR have to take out a bunch of pots and pans to make it?  This week, we're re-releasing one of our fan-favorite episodes where we dive into the ultimate guide to sheet pan meals. Whether you're a busy parent or someone who loves a no-fuss dinner, we've got you covered. Imagine the sizzle of perfectly crispy chicken, the aroma of saucy teriyaki chicken, and the vibrant colors of a hearty vegetarian dinner — all made on just one sheet pan. By the end of this episode you’ll… 1. Learn how to whip up a flavor-packed teriyaki chicken dinner in under 30 minutes. 2. Discover the secret to making the crispiest oven-baked chicken parm that will rival your favorite restaurant. 3. Get our go-to vegetarian sheet pan meal that’s as satisfying as it is simple — perfect for Meatless Mondays or any night of the week. Tune in now to discover how a sheet pan meals can make any dinner easier! *** Links to from this week’s show: We recommend local restaurant supply stores for sheet pans, or these excellent Nordicware pans Sonya’s sheet pan Seattle-Style chicken teriyaki  The Meatball Shop’s cookbook Sheet pan sausage supper via Food Network Sheet pan chicken parm via Rich Rosendale Sheet pan haloumi via The Kitchn Sheet pan eggplant parm via Food & Wine Sheet pan harissa salmon by Colu Henry for the NY Times *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Or give us a CALL on our kitchen phone! 323-452-9084 Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Are you looking for an easy meatless meal that you can cook in 30 minutes or less? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!  You’ll want to make our favorite one-pot soy butter corn ramen that captures the sweetness of late summer, and a soba noodle dish that’s dressed with a surprise ingredient! Tune in for a quick dose of home cooking inspiration! *** Links to from this week’s show: Soy-butter corn ramen by Hetty Lui McKinnon for the NY Times Ottolenghi’s soba noodle and eggplant recipe via 101 Cookbooks – skip the dressing in the recipe and make a nutty peanut or tahini sauce instead.  For an easy dressing, use this peanut sauce recipes but swap the peanut butter with tahini, and the chili sauce with gochujang, in this *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Or give us a CALL on our kitchen phone! 323-452-9084 Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

We’ve all been there — exhausted, hungry, and in no mood to cook. But what if you could whip up something delicious without the stress?  This conversation with Caroline Chambers, creator of the #1 food and beverage Substack: “What to cook when you don’t feel like cooking”, reveals her tried and true tips for getting a complete dinner on the table quickly and effortlessly, perfect for those nights when cooking feels like a chore. In this episode you’ll discover: The ultimate rotisserie chicken hack to save time and make easy delicious meals Creative ways to get dinner on the table without dirtying every dish in your kitchen How Caroline has built the #1 Food & Beverage Substack, and helped countless home cooks in the process Tune in now to master the art of low-effort, high-reward cooking and make your weeknights easier! *** Links to from this week’s show: What to cook when you don’t feel like cooking, Caroline Chambers’ Substack You can also find her on Instagram, or tune into her podcast: So Into That Caroline’s brand new cookbook: What to Cook When You Don’t Feel Like Cooking  Caroline’s: Sheet pan roasted sweet potato and chickpeas Caroline’s: Salmon crunch bowls  Caroline’s: 5-ingredient skillet enchiladas *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Or give us a CALL on our kitchen phone! 323-452-9084 Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

It’s our 100th episode (yay!), and we’re celebrating with a listener question from our kitchen hotline! Are you looking for unexpected ways to use winter herbs from the garden while the temps are still high?  In this bite-sized episode, we share a listener question - and answer with expert advice - to inspire each other and you!  You’ll want to make a flavorful weeknight chicken that leans on herbs for a boost of flavor, plus discover a new way to make a healthy snack even more delicious. Bonus: our listener offers her own expert advice on how to avoid a soggy-bottomed tomato tart. Thank you to all our listeners and callers, and tune in now for a quick dose of home cooking inspiration! *** Links to from this week’s show: How to make a shrub with any combination of fruit + herb from Food52 Rosemary infused syrup from The Bearded Chef Marinated rosemary chicken from All Recipes Sonya’s simple tomato confit with thyme Rosemary white bean salad from the Splendid Table And a rosemary white bean salad with cherry tomatoes from Simply Recipes Sonya’s rosemary turmeric roasted nuts Justine Snacks blueberry cookies *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Or give us a CALL on our kitchen phone! 323-452-9084 Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Is your blender sitting on your counter gathering dust? Or do you regularly make smoothies but wonder how else you can put your blender to use?  In this episode, we tackle the common problem of underutilizing your blender, and you’ll… Discover how to whip up a delectable breakfast and savory sauces effortlessly, like a tried and true Blintz recipe and an easy aioli Learn how to make creamy, nutrient-packed dressings that are surprisingly non-dairy Unlock the secret to creamy chia puddings and luscious mango lassis  If you've ever felt your blender is just taking up cupboard space, we'll show you how it can revolutionize your cooking routine and help you create delicious meals with the push of a button.  Tune in now to discover how this versatile kitchen tool can upgrade your next meal! *** Links to from this week’s show: Mango coconut chia pudding from Ali Hooke Mango Lassi from Swasthi’s Recipes  Sonya’s savory blintzes recipe (or just use the batter part), and Shannon Sarna’s sweet blintzes Julia Child’s crepe recipe Traditional aioli from Melissa Clark via NYT Cooking, and cheater’s aioli from Cookie & Kate  Broccoli Mum’s tofu dressing for cabbage salad from TikTok, and Basil tofu dressing (with silken tofu) from Viet World Kitchen Whipped Tofu dip recipe by Kate Kassin via Bon Appetit  Carrot miso ginger dressing from Nutri Bullet Lamb and cilantro mint sauce recipe is from the cookbook: Seriously Simple: Easy Recipes for Creative Cooks  A similar cilantro mint sauce, but use a blender instead of a food processor to get a better texture  Basil oil from the NY Times Summer gazpacho with coconut water, and Julia Moskin’s “Best gazpacho” from the NY Times Chilled golden beet buttermilk soup from the NY Times, and Jamie Oliver’s chilled buttermilk beet soup  Avocado date shake from  Primavera Avocados Sonya’s raspberry tahini date shake recipe *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Or give us a CALL on our kitchen phone! 323-452-9084 Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!  You’ll want to make these 2 skillet meals with cherry tomatoes! One comes together in 10 minutes or less and is great for entertaining, and the other is loaded with surprising flavor, tons of spices, and can be modified to accommodate any diet.  *** Links to from this week’s show: 10-minute sausage skillet with cherry tomatoes and broccolini by Anna Stockwell for Epicurious Paneer with burst cherry tomato sauce by Sohla El-Waylly for Bon Appetit Sonya’s herby potato salad recipe can be found in her cookbook Braids How to make Sonya’s cherry tomato confit You can find our full tomato episode here *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Or give us a CALL on our kitchen phone! 323-452-9084 Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes! Tune in for a quick dose of home cooking inspiration!

Are you up to your ears in corn and scrambling for new ways to use up one of the best summer ingredients?  If you’re craving fresh summer corn, and looking for easy and inspired recipes to enjoy this seasonal darling, then you’ll want to tune-in and discover how to transform sweet cobs of kernals into refreshing salads, comforting soups, and exciting pasta dishes that will elevate your weeknight meals and summer hosting. In this episode, you’ll…  1. Uncover the secrets to cooking perfectly grilled corn-on-the-cob, which enhances its natural sweetness and has just the right amount of char.  2. Get inspired by unexpected salad, soup, and pasta recipes like ramen with soy butter and a 5-star vegan coconut corn soup 3. Learn how to make “corn ribs,” a popular restaurant dish that’s easy to recreate at home, and stunning to offer guests or bring to your next potluck Tune into our latest episode now to satisfy all of your corn-y cravings! *** Links to from this week’s show: Our episode with Javier Lara: The three sisters: Indigenous wisdom for growing, sharing, and home cooking squash, beans, and corn Compound chili lime butter How to make corn ribs from Food Wishes All Time restaurant in Los Angeles Corn soup with basil by David Tanis for the NY Times, and chilled corn soup with basil oil  from Food52 Soy butter corn ramen by Hetty Lui McKinnon for the NY Times Sarah Jampel’s spicy corn coconut soup for the NY Times Ham El-Waylly’s corn and miso pasta salad for the NY Times Sue Li’s grilled corn and avocado salad with feta dressing for the NY Times “Ears and Ears” Orecchiette and corn pasta similar to what Kari makes  Colu Henry’s orecchiette with corn, jalapeno and feta for the NY Times Sonya’s corn, romano bean, tomato pasta dish  Korean corn cheese by Darun Kwak for the NY Times *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Or give us a CALL on our kitchen phone! 323-452-9084 Sign up for Sonya’s free Substack, or order her debut cookbook Braidsfor more Food Friends recipes!

Are you looking for the secret to cooking delicious tofu recipes at home? In this quick-tip episode, we answer a listener question all about tofu and share our thoughts with each other - and you! Your questions help us ALL improve our home cooking skills! In this episode, you’ll learn the secrets to making crispy tofu at home with common pantry staples from our kitchen, and you’ll get inspired to make your own sheet-pan vegetarian dinner with simple, flavorful sauces and spice combinations.  If you have a question or cooking tip you’d like to share, call our Kitchen Hotline today: 323-452-9084! Tune in now for a quick dose of home cooking inspiration! *** Links to from this week’s show: Our Tofu episode from Season 1: Friends who help friends love tofu Ota tofu  in Portland, OR (sorry we mispronounced it!) Crispy baked tofu from Cookie & Kate Sonya’s cookbook with her sheet-pan tofu recipe *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Or give us a CALL on our kitchen phone! 323-452-9084 Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Are you tired of soggy bottom crusts and mediocre pie fillings? Do you dream of baking and serving a perfect homemade pie with confidence?  We’re re-releasing our fan-favorite pie episode for a refresher on the ins and outs of cooking delicious and comforting pies you’ll be proud to serve. In this episode, you’ll… Learn the secret to flaky, burnished pie crusts Get inspired to make a variety of pies, and also galettes, hand pies, and an easy-to-assemble ice cream pie with no baking required!  Discover the glamor of a savory pie, including Daniell Bell’s famous “Greens Pie” packed with healthy greens, and salty feta, and baked in a rich, buttery crust that stays flaky for days.  Listen now to boost your confidence with expert tips and delicious pie recipes you’ll want to make all year long! *** Links to from this week’s show: Get in touch with Danielle and find out more about de Porres here Follow Danielle and Pablo’s instagram  Puff pastry hand-pies via Sally’s Baking Additiction  Sonya’s galette recipe  Skillet pie from America’s Test Kitchen  Alison Roman’s double-crust peach pie  Smitten Kitchen’s sour cherry slab pie 10-minute ice cream pie from Gimme Some Oven Edna Lewis’ lemon chess pie via The Butter Lab Derby Pie via The New York TImes *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Or give us a CALL on our kitchen phone! 323-452-9084 Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!  You’ll want to make this delicious and cleverly named “Scuttlebutt sandwich,” which combines pillowy foccacia with tangy pickled beets for an unexpected summer meal that’s equally perfect for entertaining as it is for your next beach day. And if you bought too many peaches at your local stand or farmers’ market, you’ll want to whip up one of our favorite peach desserts — a simple take on peach melba, or classic pie with a buttery crust. Tune in for a quick dose of home cooking inspiration! *** Links to from this week’s show: Scuttlebutt sandwich adapted by Sara Bonisteel for the NY Times Not-so-classic peach melba by David Tanis for the NY Times Perfect peach pie from Sally’s Baking Addiction, and Peach Pie with Honey and Ginger from Alison Roman *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Or give us a CALL on our kitchen phone! 323-452-9084 Sign up for Sonya’s free Substack, or order her debut cookbook Braidsfor more Food Friends recipes!

Have you ever found yourself craving the comfort and ease of a homemade casserole dish, but you just wish it could be full of vibrant flavors and veggies instead of something bland and starchy?  In this episode, we’re sharing delicious vegetarian casseroles that offer solutions for those of us seeking hearty but not heavy dishes that are perfect for weeknight meals, potlucks, or even your next dinner party. You will discover: 1. Casseroles that emphasize veggies, herbs, and flavor, yielding delicious modern meals that are hearty but not heavy  2. Six recipes that can be adapted for any dietary need, including dairy-free and gluten-free options. 3. Time-saving tips for making casseroles ahead and freezing them for future enjoyment Tune in now to learn how to transform your home cooking with modern vegetarian casseroles that are sure to become your new go-to dishes! *** Links to from this week’s show: Kari and Sonya’s recipes for Mediterranean quinoa casserole, Ratatouille casserole, and Cheesy baked polenta casserole with greens and summer herbs  Heidi Swanson’s quinoa patties Eggplant and bulgur stuffed vegetables from Gourmet Magazine  Sonya’s stuffed tomato recipe  Smitten Kitchen’s ratatouille Layered Eggplant, Zucchini and Tomato Casserole from Food & Wine Our favorite brand of mandoline Summer squash gratin by Laura Rege for Food & Wine Classic Jiffy corn casserole from The Kitchn Scratch-made corn casserole with poblano from My Texas Kitchen and also from Eating Well  Farro and cauliflower parm by Sarah DiGregorio for the NY Times *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Or give us a CALL on our kitchen phone! 323-452-9084 Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Are you looking for an easy way to amp up your fruit desserts and take them to the next level this summer?  In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!  You’ll want to make this easy rich almond cream, aka frangipane, to instantly improve fruit desserts made with summer’s juiciest peaches, apricots, and cherries. You’ll also want to make a winning crunchy and delicious rainbow salad that’s stunning to bring to the weeknight dinner table, and beloved by kids and adults alike!   *** Links to from this week’s show: King Arthur flour frangipane (almond cream) recipe Sonya’s rainbow salad  Seka Hills elderberry balsamic vinegar  Great Jones’ baking sheets *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Or give us a CALL on our kitchen phone! 323-452-9084 Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes! Tune in for a quick dose of home cooking inspiration!

Do you find yourself staring at gorgeous piles of ripe, colorful summer tomatoes and longing to turn them into something special? Something unforgettable?  If you need a boost of inspiration to make use of the juicy tomatoes in your kitchen and are underwhelmed with your standard summer tomato repertoire, tune into this week’s episode to enhance your home cooking!  This week you’ll learn…. 1. The trick to keeping even the juiciest BLT sandwiches neat and tidy, plus a genius vegetarian version that’s full of flavor and sure to please all the guests at your dinner table.  2. How to bake a summer tomato tart that even The Great British Bake-Off would approve of, hint: no soggy bottom pies allowed.  3. An easy recipe that turns sweet cherry tomatoes into a weeknight sheet-pan dinner, helping you get a delicious dinner on the table in minutes Don’t miss out on these six mouth-watering tomato recipes and tune in now to transform your summer cooking!  *** Links to from this week’s show: How to make a bacon weave video from Justin Chapple for Food and Wine, and his BLT recipe An HLT sandwich from the NY Times  – like a BLT but with halloumi  instead Yemenite tomato dip from Ottolenghi Pan con tomate (spanish tomato bread) by Kenji Lopez-Alt for Serious Eats Hoda’s restaurant in Portland, OR A fatoush salad with pomegranate molasses dressing by Reem Assil via Tasting Table  How to make homemade pita chips from Natasha’s Kitchen  Fresh tomato tart by David Leibovitz, and another great tomato tart from Smitten Kitchen  Paneer with burst cherry tomato sauce by Sohla El-Waylly for Bon Appetit 10-minute sausage skillet with cherry tomatoes and broccoli by Anna Stockwell for Epicurious Simply Tomato cookbook by Martha Holmberg, and her tips on frying up tomato leaves 57 summer tomato ideas from Bon Appetit *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Or give us a CALL on our kitchen phone! 323-452-9084 Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!  If you have a sweet tooth and a love for stone fruit, you’ll want to whip up one of our favorite easy cherry cakes. Kari’s stunning sweet cherry upside-down cake can be baked in a well-loved cast iron pan and topped with a healthy dollop of whipped cream, and Sonya’s favorite one-bowl snacking sour cherry cake comes together in minutes with no special equipment required. Tune in for a quick dose of home cooking inspiration! *** Links to from this week’s show: Upside-down sweet cherry cake by Jerelle Guy for the NY Times Sonya’s One-bowl sour cherry cake  Cherry pitter from OXO Great Jones colorful sheet pans *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Or give us a CALL on our kitchen phone! 323-452-9084 Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Have you ever wandered through a summer farmers’ market, hypnotized by stand after stand of crisp lettuces, juicy peaches, colorful tomatoes of every shape and size, and giant watermelons…yet unsure of what to buy and how to cook with it? Our latest episode dives into this common dilemma, offering practical tips and creative ideas to make the most of your market finds, including our top 6 essential items we can’t stop buying. In this episode you’ll learn how to: 1) Transform seasonal produce into delicious, easy-to-make meals - ensuring you never face wasted vegetables or fruit again  2) Time-saving tricks for prepping and storing your farmers' market haul, including how to preserve the bounty for future ease and enjoyment.  3) Unique, trusted recipes for our top 6 produce itemsTune in now to turn your next farmers market trip into a culinary victory that makes shopping, cooking, and hosting a pleasure! *** Links to from this week’s show: Grilled potato recipe from The Kitchn Mixed sabzi with yellow 8-ball squash from the NY Times Superba restaurant in Los Angeles Grilled romano beans by Karen Martini Cauliflower salad by Ham El-Waylly for the NY Times – serve it in buttered hot dog buns! Cilantro date chutney  by Samin Nostrat for the NY Times, (she suggests putting it on turkey sandwiches)  Little breakfast parfaits with lemon yogurt + fresh cherries, kid friendly! Upside-down sweet cherry cake by Jerelle Guy for the NY Times Sonya’s One-bowl sour cherry cake You can find Sonya’s cucumber deli salad in her cookbook, Braids *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Or give us a CALL on our kitchen phone! 323-452-9084 Sign up for Sonya’s free Substack, or order her debut cookbook Braidsfor more Food Friends recipes!

Are you craving a crispy, fun, and inclusive party dish that will satisfy vegans, vegetarians, and meat-eaters…all at the same dinner table?  In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!  You’ll want to make this classic Mexican party dish that accommodates a range of dietary restrictions from gluten-free to dairy-free, and are easy to customize with fresh toppings! You’ll also want to cook up this one-pot weeknight meal that’s veggie-forward, helping you get dinner on the table in a snap! Tune in for a quick dose of home cooking inspiration! Links to from this week’s show: The kind of veggie quinoa bake that inspired Sonya’s weeknight meal  Rick Martinez’s chicken taquitos from the NY Times  Mashed potato taquitos from Abraca Shaba *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Or give us a CALL on our kitchen phone! 323-452-9084 Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Have you ever wished you could get that smoky, charred flavor of grilled food without the hassle of firing up a grill? If you dream of inviting friends over for a summer meal to enjoy a beautiful, grilled dinner, tune in to this episode for 8 BBQ recipes you can cook at home, even if you have limited space, time, or no grill whatsoever.  In this episode, you’ll discover 1) How to use a cast iron grill pan to achieve those perfect grill marks and smoky flavors right in your kitchen, plus tips on how NOT to set off the fire alarm.  2) Catering strategies from our personal chef days on how to braise, broil, and char a range of foods in your oven to mimic the grill experience 3) How to make delicious grilled pizzas and what to top them with, that will have your guests begging for the recipe and another invite to your house for dinner. Don't miss out on these game-changing grilling hacks — tune in now to take your summer cooking skills to the next level!

Are you searching for a delicious weeknight meal…straight from your pantry?  In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!  *** Links to from this week’s show: Ali Slagle’s Farro and Lentils with Jammy Onions from the NY Times Sonya’s farro cauliflower from her free Substack *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Or give us a CALL on our kitchen phone! 323-452-9084 Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes! You’ll want to make this flavorful farro bowl with spiced, roasted cauliflower and drizzled with simple tahini sauce…or sub in whatever veggies you’ve got in the crisper drawer! We’re also sharing a one-pot lentil farro recipe that comes together quickly for a delicious and satisfying vegan dinner, hot sauce on the side!  Tune in for a quick dose of home cooking inspiration!

Are you craving fresh flavors to brighten up your summer meals and entertaining menus?  Discover how summer herbs can transform simple recipes into tasty, seasonal meals that will delight your tastebuds + your guests all summer long!  In this episode, you’ll learn:1) Creative ways for using herbs in everyday cooking, like  “any herb green sauce” you can blend in seconds to serve with grilled meats and veggies2) Expert tips on how to use herbs in your summer cocktails and mocktails3) A thoughtful hosting gift straight from your garden or farmer’s market Tune into our latest episode with Julia Dzafic, author of Garden Grown, and brighten your summer cooking with the magic of fresh herbs today! *** Links to from this week’s show: Julia Dzafic is a blogger and the author of Garden Grown. You can find more of her recipes on Instagam and on her site, Lemon Stripes. Julia’s favorite caponata recipe, and her viral white chicken chili  How to make homemade herbal teas from Learning Herbs How to brew herbal teas by Naomi Spector from Learning Herbs Vietnamese lettuce wraps with fresh herbs by Nagi Maehashi of RecipeTin Eats  Kimchi lettuce wraps via the NY Times *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Or give us a CALL on our kitchen phone! 323-452-9084 Sign up for Sonya’s free Substack, or order her debut cookbook Braidsfor more Food Friends recipes!

Are you looking for easy weeknight dinner recipes that are fun to eat and kid-friendly? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!  You’ll want to make this twist on classic Sloppy Joe’s that’s laden with extra veggies, plus tips for serving that will make your weeknight dinner feel like a party! You’ll also want to make this simple taco dinner that’s easy to customize with your favorite salsa and any crunchy-fresh elements you already have in your fridge.  Tune in for a quick dose of home cooking inspiration! *** Links to from this week’s show: Sam Sifton’s ground beef taco recipe  from the New York Times Sloppy Joe recipe with bonus veggies via Celebrating Sweets Sonya’s rainbow salad recipe guide Great Jones colorful sheet pans We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Do you ever find yourself staring at a sad container of storebought hummus and wish you had something more exciting to serve along with your chips and crudite?  Everyone loves a good party snack, but we all know the frustration of serving the same boring appetizers and noshes. This episode will up your appetizer game with craveable dips and spreads that are easy to make at home.  This week you’ll discover how to: 1) Say goodbye to bland store-bought dips and say hello to scratch-made nostalgic onion dip that you’ll still want to serve with a classic Ruffle’s potato chip. 2) How to create a light and airy whipped feta spread that pairs perfectly with summer veggies like crunchy-sweet sugar snap peas, crisp cucumber spears, and rainbow carrots.  3) Unique dips that can double as an entree for a light summer dinner, like roasted cherry tomato and goat cheese dip served with crusty bread – a fun and seasonal approach to pizza dip!  Ready to become the dip master of your next party? Hit play now and unlock the secrets to these festive summer dips and spreads! *** Links to from this week’s show: How to make onion dip in any combination: classic, shallot, leek, with labneh, greek yogurt, and more from Food 52 Ina Garten’s onion dip recipe Whipped feta by Daniel Gritzer for Serious Eats Baked goat cheese and cherry tomato dip from Foody Schmoody Michael Solomonov’s hummus recipe from dried beans, and his 5-minute hummus recipe with canned chickpeas  “Delicious Dips” cookbook by Diane Morgan, which includes Kari’s favorite Cauliflower dip A cauliflower dip, from the Times of India  Ukrainian eggplant caviar recipe from The New Baguette A Midwestern-style Taco Dip Recipe from Sugar Spun Run Classic 7 Layer Dip by Ali Slagle for The New York Times Smoked Salmon Terrine from the Greedy Gourmet *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Or give us a CALL on our kitchen phone! 323-452-9084 Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Craving a cold and creamy dessert to beat the summer heat, but can’t even imagine walking into your hot kitchen, let alone turning on the oven?  In this episode we’re divulging our tried and true easy summer dessert recipes to make at home, from cold and creamy to perfectly packable, no cooking required!  This week you’ll discover: 1. How to stay cool with refreshing icebox cakes and frozen pies that bring excitement to any table, rely on premade ingredients, and are easy to assemble.  2. A portable cookie treat that travels easily to the beach, picnic, or on a road trip made of melted chocolate combined with classic ingredients like peanut butter, cereal, and butterscotch. 3. A make-ahead dessert from Sonya’s childhood that maximizes seasonal fruit and is perfect with a scoop of vanilla ice cream Add sweetness into your summer gatherings with these exciting and easy no-bake desserts…tune in now for a spoonful of sweet inspiration! *** Links to from this week’s show: Sonya’s raspberry mocha icebox cake, strawberry tiramisu, and fruit compote recipes Ina Garten’s mocha icebox cake Chocolate wafers for icebox cake 18 ice cream pie ideas from Taste of Home Not-so-classic peach melba from David Tanis for the NY Times Classic Scotheroos recipes from Tastes Better From Scratch Buckeyes recipe by Tammy Winters for All Recipes Tricia Yearwood’s no-bake rocky road bars All the rocky road bar combos on TikTok Ina Garten’s limoncello fruit salad recipe *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Or give us a CALL on our kitchen phone! 323-452-9084 Sign up for Sonya’s free Substack, or order her debut cookbook Braidsfor more Food Friends recipes!

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!  You’ll want to make this deeply flavorful caramelized scallion sauce and find out what to use it for, and you’ll also discover a surprising gluten-free ingredient that shows up in a classic coffee cake recipe!  Tune in for a quick dose of home cooking inspiration! *** Links to from this week’s show: Caramelized scallion sauce by Francis Lam via NYT Cooking How to make crispy fried shallots from Hot Thai Kitchen Sonya’s tahini coffee cake recipe Gluten-free teff coffee cake coming soon to the Maskal Teff recipe library  Teff flour from Maskal Teff We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Does the summer heat stump you in the kitchen? Are you craving something, cold, crunchy, and satisfying that you can make easily, quickly, and maybe even pack up for a day at the beach?  If you’re tired of your same old pasta salad recipe and looking for easy, healthy, and delicious noodle salad inspiration, this episode is for you!  In this episode, we share: 1. Six recipes that can be made ahead and are packed with bright herbs, crunchy veggies, and zesty dressings, making them ideal for beach days, picnics, and summer gatherings of all kinds  2. A lip-smacking dressing with fresh lime juice and pantry staples 3. The chewy, satisfying gluten-free noodle that can be served hot, cold, or room temperature for a crowd-pleasing main dish  Tune in now to transform your summer meals with these easy and colorful noodle salad recipes! *** Links to from this week’s show: Ottolenghi’s mango eggplant soba noodle salad via 101 Cookbooks Soba noodle salad with peanut dressing from Vegetarian Times Sambal olek chili paste Melissa Clark’s rice noodle salad with salted peanuts and herbs for the NY Times Japchae sweet potato noodle Japchae recipe from Maangchi and from Rosenadle Online *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Or give us a CALL on our kitchen phone! 323-452-9084 Sign up for Sonya’s free Substack, or order her debut cookbook Braidsfor more Food Friends recipes!

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!  You’ll want to make this colorful, vibrant rainbow salad for your next dinner party, and you may just get in the mood to whip up a simple batch of French crepes. Tune in for a quick dose of home cooking inspiration! *** Links to from this week’s show: Rainbow salad recipe on Sonya’s substack French crepe recipe from Sweet as Honey We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Does turning on the stove in the summer stress you out? Do warm, long evenings make you dream of hosting friends for delicious meals at home? Let’s be honest: no one wants to slave away in a kitchen on a hot summer day. This week, we’re offering six approaches to summer dining that will make gathering around the table a breeze. This week you’ll discover: 1. Strategies for prepping your menu 90% ahead of time, like making colorful and versatile sheet pan salads that offer a no-fuss approach to serving veggies 2. Tips on how to grill with ease 3. The perfect pasta dish to take to parties, beaches, and picnics Ready to transition into relaxed summer cooking with easy-to-make recipes? Tune in now for all the tips and menus for delicious summer home cooking! *** Links: Sheet pan salad inspiration from The Kitchn, The First Mess, and Rosalyn Daniels   How to make crostini from Cookie & Kate Pickled red onion recipe from Love & Lemons Frascatelli with pecorino and mustard greens from Bon Appetit Also, Frascarelli “World’s Easiest Pasta” from Serious Eats Samin Nostrat’s pesto from the NY Times, and one with lemon from Love & Lemons

Have you ever wanted to serve a show-stopping dessert that relies on just 3 pantry staples you already have in your kitchen? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!  You’ll want to make this 3 ingredient classic French pastry that’s endlessly adaptable! Plus, cook up a braised turkey breast for a meal prep dream. It’s a make-ahead, one-pot recipe, that will leave you with leftovers, too! Tune in for a quick dose of home cooking inspiration! *** Links to from this week’s show: Kari’s favorite profiterole recipe by Shelly Wiseman for Gourmet in 2008, via Epicurious A similar profiterole recipe by Chef Thomas Keller that includes chocolate sauce, from Epicurious If you’ve never roasted a turkey before here’s a great place to start from Tastes Better from Scratch! A simple braised turkey breast recipe, similar to what Sonya made from Kosher.com *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Have you ever felt like you’re fading in the afternoon, and wish you knew what snack to eat that would satisfy and energize you until dinner time? If your afternoon snacks need a makeover, this episode is packed with creative, simple, and delicious ideas to keep you happy instead of “hangry!” In this episode you’ll discover how to: 1. Assemble fun, nourishing, and creative ingredients straight from the pantry for an exciting snack plate 2. Make your favorite childhood snacks from scratch with no funky additives, including granola bars, fancy popcorn, and even homemade crackers (p.s. it’s super easy!) 3. Set up a trail mix bar with a mix of savory and sweet ingredients that will satisfy everyone’s cravings. If you’re ready to upgrade your snack game, tune in now to discover how to make your afternoon mini-meal the highlight of your day! *** Links to from this week’s show: Homemade granola bars from Eating Well Sohla’s method for popping popcorn via her Substack, and perfect stovetop popcorn from Cookie & Kate Jacobson salt turmeric popcorn seasoning blend Pistachio stuffed dates with tahini by Sonya for The Nosher Sonya’s cheddar cheese coin crackers *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!  You want to find any excuse to make an easy and comforting Frito Pie (also known as a walking taco), and you’ll learn about a simple, nutritious sheet pan meal that can help you get dinner on the table quickly and easily.  Tune in for a quick dose of home cooking inspiration! *** Links to from this week’s show: Walking tacos/Frito Pie recipe from the Girl Who Ate Everthing Doritto walking tacos from Eating on a Dime A sheet pan chicken sausage, potato, and asparagus meal that’s similar to what Sonya made fro dinner (swap sweet potato for potato/carrot) *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!