Double Strawberry Shortcakes, Peak Summer Fruit, and a Bean Dilemma Solved! Our best home cooking bites of the week

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 foodfriendspod@gmail.com ! Book a farmers’ market tour with Sonya in Portland!