Food Friends: Home Cooking Made Easy

1d ago

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 foodfriendspod@gmail.com! Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

3d ago

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 potluck Learn how to create a mix of homemade, make-ahead, vegetarian, and store-bought options Discover 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 foodfriendspod@gmail.com! Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

Dec 11

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 foodfriendspod@gmail.com ! Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

Dec 9

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 sides Learn 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 Mil l – 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 s ticky 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 foodfriendspod@gmail.com ! Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

Dec 4

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 foodfriendspod@gmail.com ! Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

Dec 2

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 Cookies Peanut butter blossom cookies by The Gerror Family for NYT Cooking (unlocked) Sonya’s marionberry rugelach Spoon Cookies from Gourmet magazine No-Bake Rum balls by All Recipes Chocolate-dipped pretzels from House of Nash Eats Peanut butter balls with rice kispies Colorful Peppermint stripe cookies by Susan Spungen for NYT Cooking Confetti cookies by Smitten Kitchen Decorated Best sugar cookies recipe by Susan Spungen for NYT Cooking Grasshopper brownies by Yossy Arefi for NYT Cooking Fruity Cranberry streusel bars from Bake From Scratch, recommended by Shannon Sarna Chewy almond-raspberry sandwich cookies from Bon Appetit Orange 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 Bake Dorie Greenspan’s World Peace Cookies Pistachio crusted ice box cookies by Charlotte Rutledge for King Arthur Baking Double chocolate biscotti from Once Upon A Chef that Malin made in her 2023 box Chocolatey Chewy chocolate gingerbread cookies by Martha Stewart Double chocolate crinkle cookies by Sally’s Baking Addiction Flourless chocolate walnut cookies by Francois Payard from Food52 Wild Card Lemon Ricotta Cookies by Sip and Feast , recommended by Sonya’s friend Sam Choc chip cookies with black sesame and seawead by Zoe Kanan for NYT Cooking, recommended by Sonya’s friend Ethan Maida Heatter’s Key Largo Cookies as shared by Adam Roberts Cakes Sock-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 Cookies Dorie Greenspan Cookie Book Last 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 foodfriendspod@gmail.com ! Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

Nov 27

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 foodfriendspod@gmail.com ! Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

Nov 25

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!) ourselves Options across every price point, from everyday essentials to splurge-worthy standouts Meaningful 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 Cookbooks (NY), or find a store near you GIVING: The Midnight Mission in Los Angeles World Central Kitchen Capaces in Oregon Your local food bank *** 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 foodfriendspod@gmail.com ! Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!