Episodes

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!

Nov 20

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

Nov 18

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 parties The dishes and recipes clients requested over and over again, including a chicken cheddar chowder and a classic Thai curry The 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 Ottolenghi Farfalle 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 Caliente Easy eggplant stir fry from Vancouver with Love Thai chicken satay with peanut sauce from Recipe Tin Eats Butter 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 Life Side of sauteed Tuscan kale Delicata 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 Appetit Sheet-pan harissa chicken thighs with olives and apricot from The Kitchen Couscous with almonds from Forkful of Plants Radicchio romaine chopped salad by Giada De Laurentis for Food Network Smitten Kitchen spiced applesauce cake Kari’s Menu for busy nights with kids: Dinner: High-heat roasted salmon from Recipes Teacher Pearl 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 Dish For the teenagers: chicken kebabs with balsamic soy glaze from Food.com To 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 foodfriendspod@gmail.com ! Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

Nov 13

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) turkey The 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 foodfriendspod@gmail.com!

Nov 11

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 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 co-hosting Thanksgiving menu: Turkey Baked ham from Natasha’s Kitchen 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 Baked beans from Rancho Gordo (with vegetarian option) Parsnips with miso and parmesan by Yotam Ottolenghi for NYT Cooking Radicchio salad with walnuts and pears or radicchio salad from the Gjelina Cookbook Brioche rolls (although typically Amanda’s mom uses Julia Child’s brioche recipe , and forms the dough into rolls ) Horseradish cranberry sauce by Mama Stanberg Roasted 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 Dappled Browned Butter Pecan Pie Bars from Sally’s Baking Addiction Sonya’s Vegetarian Thanksgiving Menu: Dorie Greenspan’s pumpkin packed with everything good Wild mushroom gravy from Oh My Veggies Root vegetable mash by Jamie Oliver Smitten Kitchen’s skillet-baked mac n cheese Roasted and raw brussels sprouts salad by Susan Spungen for NYT Cooking Vegetarian 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 Varberg Hasslebeck 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 2023 Our 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 foodfriendspod@gmail.com ! Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

Nov 6

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 chopped Add 2 cups Grape Nuts Cereal (or similar ) and pulse until finely chopped, then transfer to a large mixing bowl Gently heat 1 cup creamy peanut butter + ⅓ cup honey + ½ tsp vanilla paste; stir until smooth and creamy Pour peanut butter mixture over the cereal mixture, then combine with (clean) hands until fully incorporated Use a 2” scoop to pack and portion into individual balls, then use your hands to flatten into a puck shape Can 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 foodfriendspod@gmail.com ! Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

Nov 4

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 Costco Quick 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 Sal t 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 Cak e 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 foodfriendspod@gmail.com ! Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

Oct 30

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

Oct 28

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 feta Learn which baking books made us confident home bakers, with recipes for an outstanding banana cake or the perfect homemade cinnamon rolls Discover 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 foodfriendspod@gmail.com ! Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

Oct 23

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

Oct 21

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 options Master strategies for storing, freezing, and reheating… without losing flavor and texture Find 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 foodfriendspod@gmail.com ! Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

Oct 16

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

Oct 14

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 week Vegetarian soup recipes that pack big flavor, like a silky roasted red pepper soup and a bright, gingery twist on classic squash soup Beginner-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 Coconu t 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 foodfriendspod@gmail.com ! Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

Oct 9

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

Oct 7

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

Oct 2

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

Sep 30

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 dish Learn 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 leaves Sweet: banana, dates, honey Boost: hemp hearts Blend. 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 foodfriendspod@gmail.com ! Book a farmers’ market tour with Sonya in Portland, OR!

Sep 25

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

Sep 23

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

Sep 18

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

Sep 16

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 staples Two sheet-pan dinners that make the most of seasonal fall produce A 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 foodfriendspod@gmail.com ! Book a farmers’ market tour with Sonya in Portland, OR!

Sep 11

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

Sep 9

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 recipe Dietary-restriction-friendly swaps to keep your hosting vegetarian-friendly, kosher, or grain-free without sacrificing flavor Tips 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 foodfriendspod@gmail.com ! Book a farmers’ market tour with Sonya in Portland, OR!

Sep 4

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

Sep 2

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

Aug 28

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

Aug 26

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 foodfriendspod@gmail.com!

Aug 21

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 foodfriendspod@gmail.com ! 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!

Aug 19

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

Aug 14

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

Aug 12

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

Aug 7

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

Aug 5

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 meals Learn unexpected tips, from slow cooker short-cuts to the dish that turned a salad-skeptic kid into a salad lover Find 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 delivery Quinoa 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 favorite Using 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 & Beyond Adrian 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 foodfriendspod@gmail.com ! Book a farmers’ market tour with Sonya in Portland, OR!

Jul 31

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

Jul 29

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

Jul 22

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

Jul 17

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

Jul 15

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 berries Learn how to make snacks with real staying power – like a sweet-and-salty trail mix boosted with a protein-rich twist Get 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 foodfriendspod@gmail.com ! For an in-person Food Friends experience, book a farmers’ market tour through Airbnb with Sonya in Portland!

Jul 10

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

Jul 8

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 peppers Get the scoop on a dreamy one-pot pasta that turns grated zucchini into a tangy, creamy sauce with zero fuss Stock 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 foodfriendspod@gmail.com ! Book a farmers’ market tour with Sonya in Portland!

Jul 3

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!

Jul 1

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

Jun 26

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

Jun 24

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 soup Learn how to make the most of all that extra zucchini with a dish that’s ideal for hosting or potlucks Get 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 fo r 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 foodfriendspod@gmail.com ! Book a farmers’ market tour with Sonya in Portland!

Jun 19

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 foodfriendspod@gmail.com! 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!

Jun 17

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 cake Discover a silky strawberry tiramisu, layered with tropical juice-soaked ladyfingers and clouds of whipped mascarpone Get 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 foodfriendspod@gmail.com! Order Sonya's cookbook Braids for more Food Friends recipes!

Jun 12

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 foodfriendspod@gmail.com! Order Sonya's cookbook Braids for more Food Friends recipes!

Jun 10

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 foodfriendspod@gmail.com! Order Sonya's cookbook Braids for more Food Friends recipes!

Jun 5

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 foodfriendspod@gmail.com! Order Sonya's cookbook Braids for more Food Friends recipes!

Jun 3

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-effort Learn how to make a quick 10-minute main that keeps time at the stove to a minimum Find 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 foodfriendspod@gmail.com! Order Sonya's cookbook Braids for more Food Friends recipes!

May 29

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 foodfriendspod@gmail.com! Order Sonya's cookbook Braids for more Food Friends recipes!

May 27

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 option Learn 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 foodfriendspod@gmail.com! Order Sonya's cookbook Braids for more Food Friends recipes!

May 22

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 foodfriendspod@gmail.com

May 20

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 portions No-fuss desserts like a creamy no-bake blueberry cheesecake and a citrusy creamsicle pie How 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 foodfriendspod@gmail.com!

May 15

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 foodfriendspod@gmail.com!

May 13

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 breakfast High-protein meals and on-the-go snacks that will get you through the day Two 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 walnut Lunch - Tuna salad sandwich on local sourdough , potato chips , sliced veggies + pickles Dinner - 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 butter Lunch - Rice bowl with leftover sticky rice topped with tuna salad, pickles, lettuce, radish, and carrot Snack - 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 foodfriendspod@gmail.com!

May 8

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 foodfriendspod@gmail.com!

May 6

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 staples Whip up a no-cook pasta sauce that’s fresh, herbaceous, and surprisingly simple Make 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 foodfriendspod@gmail.com!

May 1

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 foodfriendspod@gmail.com !

Apr 29

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 blend Build a hearty Greek salad-meets-fattoush salad, elegant enough to serve at a dinner party or bring to a casual potluck Whip 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 foodfriendspod@gmail.com!

Apr 24

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 foodfriendspod@gmail.com!

Apr 22

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 required Learn how to turn basic veggies into shawarma-spiced mains to serve up with warm pitas and creamy dips for a build-your-own weeknight feast Discover 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 foodfriendspod@gmail.com!

Apr 17

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 foodfriendspod@gmail.com!

Apr 15

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 foodfriendspod@gmail.com!

Apr 10

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 foodfriendspod@gmail.com!

Apr 8

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 strawberries Get 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 pastry Discover 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 foodfriendspod@gmail.com!

Apr 3

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 foodfriendspod@gmail.com!

Apr 1

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 staples Discover meal-prep tricks, like whipping up a garlic-ginger paste that you can keep in the fridge for weeks Get 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 flo ur 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 foodfriendspod@gmail.com!

Mar 27

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 foodfriendspod@gmail.com!

Mar 25

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 potatoes Learn 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 Nostrat Bone-in ham from Alexandra Cooks (and here’s an excellent carving video for that ham!), and soft rolls from Mel’s Kitchen Cafe Scalloped potatoes from Love and Lemons Spinach, 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 Cookbook Main: Pomegranate lacquered salmon by Adeena Sussman from Food And Wine Side: 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 Network Easy roasted lemony chicken thighs from Martha Stewart, and video that talks through each step Baby 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 Magazine Zoe 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 foodfriendspod@gmail.com!

Mar 20

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 foodfriendspod@gmail.com!

Mar 18

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 snack A simple homemade spread that doubles as a dip + a flavorful filling for veggies or wraps A 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 foodfriendspod@gmail.com!

Mar 13

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 foodfriendspod@gmail.com!

Mar 11

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 foodfriendspod@gmail.com!

Mar 6

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 mayo 2 Tbsps Tamari or soy sauce 1-2 tsps gochugaru ( or red pepper flake, or Sriracha) 1½ tsps maple syrup (or to taste) 1-2 tsps toasted sesame oil 1 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 foodfriendspod@gmail.com!

Mar 4

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 spinach Discover easy one-pot recipes you can make with any green you can find Learn 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 foodfriendspod@gmail.com!

Feb 27

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 foodfriendspod@gmail.com!

Feb 25

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, o r 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 foodfriendspod@gmail.com!

Feb 20

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 foodfriendspod@gmail.com!

Feb 18

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 foodfriendspod@gmail.com!

Feb 13

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 foodfriendspod@gmail.com!

Feb 11

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 creamy An easy peach jam made with frozen fruit that can be transformed into a simple cookie that you’ll want to gift to someone you love An 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 foodfriendspod@gmail.com!

Feb 6

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 foodfriendspod@gmail.com!

Feb 4

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 indulgent Discover 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 foodfriendspod@gmail.com!

Jan 30

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 foodfriendspod@gmail.com!

Jan 28

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 vin Discover 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 foodfriendspod@gmail.com!

Jan 23

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 foodfriendspod@gmail.com!

Jan 21

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 meal Learn practical tips for meal delivery Get 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 foodfriendspod@gmail.com!

Jan 16

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 foodfriendspod@gmail.com!

Jan 14

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 enjoy Cook 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 foodfriendspod@gmail.com!

Jan 9

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 foodfriendspod@gmail.com!

Jan 7

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 foodfriendspod@gmail.com ! Or give us a CALL on our kitchen phone! 323-452-9084

Jan 2

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 foodfriendspod@gmail.com ! Or give us a CALL on our kitchen phone! 323-452-9084 Sign up for our Substack for more soup recipes and roundups!

Dec 31, 2024

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 week The broccoli salad with an unexpected dressing that's designed for meal prep or potlucks A 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 Beautifu l 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 foodfriendspod@gmail.com!

Dec 26, 2024

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 foodfriendspod@gmail.com!

Dec 24, 2024

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 foodfriendspod@gmail.com!

Dec 19, 2024

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 foodfriendspod@gmail.com!

Dec 17, 2024

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 party Discover the secret to sweet swirly slices of babka, and freshly baked cinnamon rolls, that will have your home smelling of sugar and spice Unlock 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 foodfriendspod@gmail.com!

Dec 12, 2024

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 foodfriendspod@gmail.com!

Dec 10, 2024

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-style A go-to potato dish that will have everyone asking for seconds Creative 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 foodfriendspod@gmail.com!

Dec 5, 2024

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 foodfriendspod@gmail.com!

Dec 3, 2024

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 cookies Essential 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 shortbread Sticky coconut maple bars Dark chocolate madeleines Coconut 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 foodfriendspod@gmail.com!

Nov 28, 2024

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 foodfriendspod@gmail.com!

Nov 26, 2024

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 voice How a chef from a top restaurant can teach you professional techniques that transform home cooking The 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 foodfriendspod@gmail.com!

Nov 21, 2024

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 foodfriendspod@gmail.com!

Nov 19, 2024

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 foodfriendspod@gmail.com!

Nov 14, 2024

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 foodfriendspod@gmail.com!

Nov 12, 2024

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) turkey The 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 foodfriendspod@gmail.com!

Nov 7, 2024

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 foodfriendspod@gmail.com!

Nov 5, 2024

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 fennel The simple yet sophisticated 15-minute noodle recipe that’s so good, her friends beg her to make it The 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 foodfriendspod@gmail.com!

Oct 31, 2024

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 foodfriendspod@gmail.com!

Oct 29, 2024

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 foodfriendspod@gmail.com ! 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!

Oct 24, 2024

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 foodfriendspod@gmail.com !

Oct 22, 2024

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-based Learn 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 noodle Get 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 foodfriendspod@gmail.com !

Oct 17, 2024

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 foodfriendspod@gmail.com ! 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!

Oct 15, 2024

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, o r 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 foodfriendspod@gmail.com ! 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!

Oct 10, 2024

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 foodfriendspod@gmail.com ! 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!

Oct 8, 2024

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 flavor Discover a crowd-pleasing marinated drumstick recipe perfect for hosting big groups or for potlucks Find 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 foodfriendspod@gmail.com ! 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!

Oct 3, 2024

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 foodfriendspod@gmail.com ! 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!

Oct 1, 2024

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 aromas Discover an elegant appetizer that stars fresh pears and is perfect for a stunning brunch or your next dinner party Get 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 Chef Slow cooker apple butter from Family Food On The Table, and homemade apple butter with the peels on The Kitchn’s guide on apple butter Kari’s favorite blister-fried peanuts Celery, apple, peanut salad by Joshua McFadden from Bon Appetit The fennel, sausage, apple casserole recipe can be found in the cookbook Six Seasons: A New Way With Vegetables by Joshua McFadden and Martha Holmberg Apple dumpling recipe Pear, mascarpone crostini recipe can be found in the cookbook Seriously Simple Holidays Pear + mascarpone crostini from Cake-n-Knife Blog Sonya’s pear, rosemary, goat cheese galette Endive salad with pear, pecans, and dijon dressing from the Salad Whisperer Bittersweet chocolate and pear cake from Smitten Kitchen Fuyu v. hachiya persimmons explained David Tanis’ persimmon salad with radicchio and walnuts from NYT Cooking Love 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 foodfriendspod@gmail.com! 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!

Sep 26, 2024

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 foodfriendspod@gmail.com! 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!

Sep 24, 2024

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 foodfriendspod@gmail.com! 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!

Sep 19, 2024

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 foodfriendspod@gmail.com! 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!

Sep 17, 2024

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 foodfriendspod@gmail.com! 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!

Sep 12, 2024

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 foodfriendspod@gmail.com! 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!

Sep 10, 2024

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 foodfriendspod@gmail.com! 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!

Sep 5, 2024

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 foodfriendspod@gmail.com! 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!

Sep 3, 2024

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 foodfriendspod@gmail.com! 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!

Aug 29, 2024

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 foodfriendspod@gmail.com! 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!

Aug 27, 2024

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 foodfriendspod@gmail.com! 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!

Aug 22, 2024

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 recipe s 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 foodfriendspod@gmail.com! 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!

Aug 20, 2024

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 foodfriendspod@gmail.com! 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!

Aug 15, 2024

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 foodfriendspod@gmail.com! 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!

Aug 13, 2024

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 foodfriendspod@gmail.com ! 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!

Aug 8, 2024

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 foodfriendspod@gmail.com! 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!

Aug 6, 2024

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 foodfriendspod@gmail.com! 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!

Aug 1, 2024

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 foodfriendspod@gmail.com! 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!

Jul 30, 2024

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 foodfriendspod@gmail.com! 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!

Jul 25, 2024

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 foodfriendspod@gmail.com! 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!

Jul 23, 2024

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 foodfriendspod@gmail.com! 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!

Jul 18, 2024

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 foodfriendspod@gmail.com ! 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!

Jul 16, 2024

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 foodfriendspod@gmail.com! 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!

Jul 11, 2024

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 foodfriendspod@gmail.com! 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!

Jul 9, 2024

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 items Tune 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 foodfriendspod@gmail.com! 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!

Jul 4, 2024

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 foodfriendspod@gmail.com! 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!

Jul 2, 2024

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!

Jun 27, 2024

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 foodfriendspod@gmail.com! 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!

Jun 25, 2024

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 veggies 2) Expert tips on how to use herbs in your summer cocktails and mocktails 3) 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 foodfriendspod@gmail.com! 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!

Jun 20, 2024

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 foodfriendspod@gmail.com! Sign up for Sonya’s free Substack , or order her debut cookbook Braids for more Food Friends recipes!

Jun 18, 2024

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 foodfriendspod@gmail.com! 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!

Jun 11, 2024

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 foodfriendspod@gmail.com! 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!

Jun 6, 2024

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 foodfriendspod@gmail.com! Sign up for Sonya’s free Substack , or order her debut cookbook Braids for more Food Friends recipes!

Jun 4, 2024

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 foodfriendspod@gmail.com ! 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!

May 30, 2024

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 foodfriendspod@gmail.com! Sign up for Sonya’s free Substack , or order her debut cookbook Braids for more Food Friends recipes!

May 28, 2024

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

May 23, 2024

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 s imilar 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 foodfriendspod@gmail.com! Sign up for Sonya’s free Substack , or order her debut cookbook Braids for more Food Friends recipes!

May 21, 2024

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 foodfriendspod@gmail.com! Sign up for Sonya’s free Substack , or order her debut cookbook Braids for more Food Friends recipes!

May 16, 2024

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 foodfriendspod@gmail.com! Sign up for Sonya’s free Substack , or order her debut cookbook Braids for more Food Friends recipes!

May 14, 2024

Have you ever had a fudgy, chewy, glossy, crackly-topped brownie and wondered: How can I replicate this brownie bliss? How can I make it at home? If you're looking to create the brownies and blondies of your dreams with help from expert bakers and tried-and-true recipes, this episode is your ticket to home cooking heaven! This week you’ll learn… 1. Insider secrets from baking experts like Nigella Lawson and Alice Medrich for achieving the glossy, shatter-y top and rich chocolate flavors that make for an ideal brownie 2. Delicious takes on classic brownie and blondie recipes, from gooey caramel swirl brownies to nutty coconut blondies 2. How to make an easy pecan bar straight from Kari’s childhood! Are you ready to take your baking skills to the next level and indulge in a world of decadent brownies, blondies, and bar cookies? Tune in now and embark on a delicious exploration of sweet treats that are sure to please! *** Links to from this week’s show: A helpful brownie chart with ingredients, baking times, and bakeware can change the texture and look of your brownie, from Delish Nigella Lawson’s Feast cookbook, and her recipe for snow-flecked brownies Alice Medrich’s famous cocoa brownie recipe via Food 52 Sonya’s flourless tahini brownies , featured in her cookbook Braids Smitten Kitchen cheesecake marbled brownies Cherry Bombe Cookbook for Kari’s favorite salted caramel brownies Caramel brownies made with cake mix and storebought Kraft caramels from The Recipe Critic Grasshopper brownies by Yossy Arefi for the NY Times Butterscotch blondies from the Lemonade Cookbook English Toffee Bars from Hersheyland Chewy chocolate cookie bars from the Shabby Creek Cottage *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Sign up for Sonya’s free Substack , or order her debut cookbook Braids for more Food Friends recipes!

May 9, 2024

Are you in a breakfast or lunch rut? 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 refrigerator jam made with frozen fruit that will elevate your morning toast. It has a secret ingredient that adds a boost of nutrition!. You’ll also learn how to upcycle last night’s salad into a delicious and satisfying lunch that’s filled with veggies and can be made vegan-friendly. Tune in for a quick dose of home cooking inspiration! *** Links to from this week’s show: Strawberry rhubarb chia jam from Bakerita (Sonya uses sugar in place of maple syrup) Adrian Hale’s Mama Bread Cookbook *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Sign up for Sonya’s free Substack , or order her debut cookbook Braids for more Food Friends recipes!

May 7, 2024

Are you ever overwhelmed by the thought of hosting a dinner party? Do you often find yourself stuck in the kitchen, cooking at the last minute, and missing out on the conversation? If you're tired of complicated dinner parties and craving a simple yet elegant way to entertain loved ones with an Italian feast, then this episode is for you. We'll guide you through making home cooking and hosting easy and enjoyable! This week you’ll discover: How to assemble a brilliant first course made entirely of prepared items you source and elevate from your local grocery store 3 make-ahead comfort foods that make hosting a breeze, including a game-changing technique for fail-proof risotto! An approachable strategy for homemade pasta that brings your friends and loved ones into the kitchen A dessert you can make from scratch to wow your friends, or a premade option that you can assemble and serve in an unexpected and delightful way Don't miss out on the chance to invite some friends over for a memorable Italian dinner party. Tune in now to learn how to make it easy, fun, and enjoyable for all—especially for you! *** Links to from this week’s show: Ina Garten’s antipasto platter Marinated mozzarella balls from We Are Not Martha Grissini breadsticks White bean bruschetta (hot) from Full of Beans and a simple white bean salad to top bruschetta from Fifteen Spatulas Simple homemade anchovy dressing from The Kitchn Sunday Sauce by Ali Slagle for the NY Times Marcella Hazan’s tortellini and her Essentials of Classic Italian Cooking cookbook Classic tortelloni from QBCucina , and Tortellini with asparagus and lemon from Taste of Home How to make easy oven baked risotto via The Kitchn Instant pot risotto from Pressure Cook Recipes Jules de Strooper cookies and Italian pizzelles Sonya’s crostada/galette recipe *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Sign up for Sonya’s free Substack , or order her debut cookbook Braids for more Food Friends recipes!

May 2, 2024

How exciting is it to come home after a long day at work and find a sweet treat waiting for you to indulge in joy and comfort? 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 bake up an easy rhubarb snacking cake that’s as satisfying to eat as it is easy to assemble. Pressed for time this week? Learn Kari’s freezer trick for when of her favorite hometown sweets. Tune in for a quick dose of home cooking inspiration! *** Links to from this week’s show: Claire Saffitz’s rhubarb custard cake for Bon Appetit Pfaff’s Bakery in Pontiac, Illinois A recipe for Danish-style coffee cake from Taste of Home *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Sign up for Sonya’s free Substack , or order her debut cookbook Braids for more Food Friends recipes!

Apr 30, 2024

Do you ever stare at a head of cauliflower and have no idea how to make it taste amazing? Or, maybe you’re tired of simply roasting or steaming it? This is your opportunity to stretch your imagination and embrace the versatility of the humble cauliflower! In this episode you’ll discover: 10 new cauliflower recipes, including how to use this veggie for meaty substitutes and creamy sauces How to cook cauliflower so that it yields a sweet, caramelized, and luxurious bite, or so it can turn into the base of a silky soup And how to make a cauliflower the main course or your next meal, while still delivering a big wow factor for your guests! If you’re ready to up your veggie game, tune in now to unlock a world of cauliflower possibilities that you never knew existed! *** Links to from this week’s show: Mark Bittman’s recipe for whole roasted cauliflower for the NY Times Cauliflower steak with green yogurt sauce by Max Nelson for Food52 David Tanis’ cheese-topped cauliflower steaks for the NY Times Cauliflower nachos from Hungry Happens Cauliflower chips from Eating Well Cauliflower pizza crust from The Ambitious Kitchen Andy Baraghani’s cauliflower bolognese from Bon Appetit Cauliflower alfredo by Yumna Jawad from Feel Good Foodie Buffalo cauliflower wings from Love & Lemons Nigella Lawson’s cauliflower cheese *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Sign up for Sonya’s free Substack , or order her debut cookbook Braids for more Food Friends recipes!

Apr 25, 2024

Have you ever dreamed of making crispy, crave-worthy chicken wings at home, but without all the mess? 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 find out all about Sonya’s pantry swap for a lip-smacking wing sauce, plus a vegetarian twist on a classic French stew that will satisfy your cravings and is easy enough to make on a weeknight. Tune in for a quick dose of home cooking inspiration! *** Links to from this week’s show: Sonya’s spiced pomegranate molasses wings Serious Eat’s best oven fried chicken wings Melissa Clark’s mushroom bourginon from the NY Times *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Sign up for Sonya’s free Substack , or order her debut cookbook Braids for more Food Friends recipes!

Apr 23, 2024

Are you tired of the same boring bowl of oatmeal, cold cereal, or sad, hard-boiled egg? Are you ready to break free of your breakfast rut? Step into the exciting world of breakfast possibilities! In this episode, you’ll learn … How to transform last night’s grains and veggies into a hearty start to your day, How to whip up healthy breakfast cookies you can make ahead of time and freeze for a speedy and portable meal or snack on the go. Time-saving tips for making your mornings easier, plus upgrades to classics like chia pudding and overnight oats that will make you excited to bounce out of bed. Don’t settle for boring or uninspiring breakfasts anymore! Tune in now to give your mornings a makeover with these tasty and simple breakfast ideas! *** Links to from this week’s show: Belle’s Bagels and Sycamore Kitchen in Los Angeles Breakfast cookies with banana from Sally’s Baking Addiction , breakfast cookies with pureed squash from Dishing Up Dirt Brown rice farina How to sprout buckwheat Lots of fun ways to make overnight oats from Minimalist Baker! Chia pudding base from Love & Lemons *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Sign up for Sonya’s free Substack , or order her debut cookbook Braids for more Food Friends recipes!

Apr 16, 2024

Looking for the perfect brunch dish for spring entertaining that will impress guests AND can be made ahead of time? This week, we’re replaying a fan-favorite episode where we share the secrets to making memorable frittatas and egg casseroles, including the frittata that forever changed the way Sonya thinks about baked egg dishes. You’ll learn: Which straightforward ingredients go into creating a luscious brunch dish that takes flavors to the next level, and can be made ahead of time for easy hosting. A simple ratio that yields the most luscious baked eggs. Tips on how to swap out different herbs depending on what you might (or might not!) already have in your fridge or garden. If you’re looking for a swoon-worthy brunch dish that will have your guests begging for the recipe, tune into this episode about frittatas and egg casseroles! *** Links to from this week’s show: Lauren Chandler’s reference recipes + her notes about the frittata: Bon Appetit’s - How to Master Frittata for a Crowd , as was as their 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 1/2-cup of heavy cream per dozen eggs. The creaminess was definitely also due to the heavily caramelized onions. Also, I added 3/4=cup shredded Tillamook cheddar per dozen eggs, as well as herbs.” Kari’s family’s Breakfast Casserole Melissa Clark’s Green Strata with Goat Cheese and Herbs Marcella Hazan’s Bolognese Recipe The kind of quiche Sonya grew up with, from Peas Love & Carrots *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Sign up for Sonya’s free Substack , or order her debut cookbook Braids for more Food Friends recipes!

Apr 11, 2024

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’ve been looking for a delicious upgrade to your weekly taco night, Sonya shares a stellar recipe for making refried beans that’s crowd-pleasing and vegetarian. With a rotisserie chicken tucked away in the fridge, Kari tells Sonya about how she put a seasonal one-pot stew on the table in minutes with this healthy shortcut. Tune in for a quick dose of home cooking inspiration! *** Links to from this week’s show: Creamy artichoke spinach stew by Sarah DiGregorio for the NY Times Sonya’s chicken tinga recipe via her Substack The Muy Bueno Cookbook by Yvette Marquez-Sharpnack and her recipe for refried beans *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Sign up for Sonya’s free Substack , or order her debut cookbook Braids for more Food Friends recipes!

Apr 9, 2024

Are you searching for gluten-free or grain-free desserts that are so delicious that you don’t realize anything is missing? Indulgent grain-free desserts are not only possible, but they can also be easy to make and fun to serve your guests! You already may know that high-quality ingredients are the secret to making simple recipes better, but by the end of this episode, you might be surprised to learn about an unexpected pantry staple that lends texture and softness to any flourless cake. You’ll also find out about a classic modifiable crepe technique that will charm you with its endless variations — from a simple sprinkle of sugar to seasonal fruit and beyond. You’ll also discover several of our favorite classic desserts that are naturally grain-free, with no alterations or difficult-to-find ingredients involved! This episode is your ultimate guide to indulgent treats without compromise, so don’t miss your opportunity to include these flourless wonders at your next dinner party or holiday! *** Links to from this week’s show: Flourless chocolate brownie cookies by Alison Roman for Bon Appetit, adapted by Sonya Kari’s favorite flourless chocolate cake by Tyler Florence Baked by Melissa’s chickpea cake Black bean cake recipe from Clean Eating Passover crepes made with eggs and potato starch from Diary of a Recipe Collector, easy paleo crepes from Elana’s pantry, and 2 ingredient banana pancakes from The Kitchn Bananas Foster by Brennan’s restaurant in New Orleans Nielsen and Massey vanilla bean paste *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Sign up for Sonya’s free Substack , or order her debut cookbook Braids for more Food Friends recipes!

Apr 4, 2024

Have you ever wondered how to turn up the flavor on home cooking classics like simple roast salmon or classic banana bread? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! Find out all about the recipe that inspired Sonya to take a new direction with salmon, and you’ll need the recipe for the best banana bread Kari’s ever had. Tune in for a quick dose of culinary inspo! *** Links to from this week’s show: Sue Li’s roasted gochujang salmon for the NY Times, and our interview with her! Creamy miso dressing from The Devil Wears Salad Smitten Kitchen’s marbled banana bread *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Sign up for Sonya’s free Substack , or order her debut cookbook Braids for more Food Friends recipes!

Apr 2, 2024

Do you ever come home from the market with a beautiful bouquet of asparagus, hoping you can make an exciting meal, only to cook it the same way you always have? Are you ready for new ways to embrace asparagus? In this episode, we’re sharing techniques, tips, and 6 tried and true outstanding recipes for cooking asparagus at home: from embracing those bright green stems and making them the backdrop of a brilliant salmon sheet pan dinner to quick and easy ways to incorporate asparagus into your next pizza night! By the end of the episode, you’ll learn how to cook asparagus in minutes with a wide range of flavor combinations. You’ll also discover an elegant approach to tart making that utilizes market-fresh asparagus with buttery puff pastry; it comes together in minutes for an easy brunch. Asparagus is just as delicious and served at room temp as it is straight from the fridge, so you’ll also find about dishes that are ideal for both hosting and meal prep. Tune into this episode for recipes and tips that will inspire you to make the most of asparagus season in your kitchen today! *** Links to from this week’s show: Skillet charred asparagus from Milk Street You can find Sonya’s blanched asparagus with snap peas and chive blossoms in her new book! Sheet pan broiled salmon and asparagus and craime fraiche by Molly Gilbert for Sunset Magazine Sue Li’s roasted gochujang salmon for the NY Times, and our interview with her! How to make homemade creme fraiche , by Kenji Lopez-Alt for Serious Eats Easy asparagus tart with mustard and cheese from House of Nash Eats Farmers market potato and asparagus pizza from Love & Lemons Our episode about a life-changing frittata Asparagus frittata with goat cheese and tarragon by Ari Lang for Well Seasoned Studio Spring chicken miso soup by David Tanis via the NY Times from our Spring Soup Episode

Mar 28, 2024

Looking for a make-ahead dish that’s as comforting as a warm sweater, AND freezes like a dream? 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 the secrets to a winning chili recipe, beloved by many and easy to cook! You’ll also hear about a weeknight meatball recipe that works with any spice blend in your pantry and comes together quickly for a satisfying weeknight dinner. Tune in for a quick dose of home cooking inspiration! *** Links to from this week’s show: Sonya’s turkey chili recipe Melissa Clark’s Meatballs with any meat recipe for the NY Times Roux in a bottle Snow cap beans, and whipple beans too! *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Sign up for Sonya’s free Substack , or order her debut cookbook Braids for more Food Friends recipes!

Mar 26, 2024

Do you catch yourself eyeing the kids’ menu at your favorite restaurant, and wishing you could order a plate of nostalgia? Are you craving your favorite childhood comfort foods? This week, we’re cooking for the kid in all of us that hungers for foods like hot dogs and grilled cheese, but with sophisticated upgrades like high-quality ingredients and exciting flavor combinations. This episode offers delicious menu ideas and fun recipes that satisfy both kids and adults (who want to eat like a kid). You’ll discover an easy approach to entertaining by making hot dogs for a crowd with seasonally-inspired toppings. You’ll also learn how to upgrade a classic home cooking favorite into a healthier, vegetarian version that is full of craveable sweet, tomato-y flavors. We also share professional catering tips on sourcing ingredients that are high-quality but save time in the kitchen, while still impressing your guests. Dive into this mouthwatering episode now to find out how to transform your beloved childhood dishes into sophisticated menus that will leave you and your guests begging for seconds! *** Links to from this week’s show: Andouille pigs in a blanket by Grace Parisi for Food & Wine Dufour puff pastry Hot dogs 3 ways , including a banh mi dog, by Rich Rosendale Otto’s sausage kitchen in Portland, and Monsier Marcel in Los Angeles Classic sloppy Joe’s from Natasha’s Kitchen and vegan lentil sloppy joe’s from Minimalist Baker Homemade tapioca pudding from Taste Better From Scratch Sonya’s classic banana pudding and homemade vanilla pudding for its base Nancy Silverton’s butterscotch buddino from Mozza via the James Beard Foundation Gabrielle Hamilton’s Prune Cookbook and her carrot and honeycomb recipe via Food 52 Ina Garten’s honey glazed carrots with ginger Peanut dipping sauce from Cookie and Kate *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Sign up for Sonya’s free Substack , or order her debut cookbook Braids for more Food Friends recipes!

Mar 21, 2024

Want to add some sweetness to your week? In this bite-sized episode, we share delicious moments about the best things we ate all week to inspire each other – and you! You’ll find out all about a decadent, light and airy, chocolate dessert, that’s ideal for entertaining, and a one-pot baked lentil dish that’s a great make-ahead meal and is easy to modify. Tune in for a quick dose of home cooking inspiration! *** Links to from this week’s show: Molly O’Neil’s chocolate silk pie recipe for the NY Times Hetty Lui Mckinnon’s Tenderheart cookbook for the baked lentil and feta recipe, and a similar recipe by Ali Slagle for the NY Times. Smitten Kitchen’s pizza beans *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Order Sonya’s debut cookbook Braids for more Food Friends recipes.

Mar 19, 2024

Are you ready to shrug off that cold winter for the fresh, vibrant flavors of spring? In this episode, we explore 6 spectacular spring soups to prepare you for the change in seasons. We’re shedding the heaviness of winter meals in favor of lighter, fresher dishes. Soup offers that cozy comfort we still need, but it also welcomes in seasonal greens, leeks, sugar snap peas, fresh dill, and more. You’ll discover how to make the most of that vibrant seasonal produce from your farmers market haul, how to easily cook up a nutritious, healthy dinner, and how a few pantry staples can transform a simple chicken soup into an unexpected and delicious meal! Tune in now for the soups you’ll be making on repeat until summer arrives! ** Links to from this week’s show: Gnocchi leek soup with greens by Kendra Vaculin via Bon Appetit Spring chicken miso soup by David Tanis via the NY Times The Love Soup cookbook, by Anna Thomas, which has her recipe for pickle soup! Another take on pickle soup by Mica Sivah for The Nosher Sonya’s Yemenite white bean soup with zhoug Soup au pistou by David Leibovitz Roasted rutabaga soup from Yummy Addiction – Sonya makes something similar but adds a few potatoes for creaminess instead of cream, and she also adds thyme instead of nutmeg *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Order Sonya’s debut cookbook Braids for more Food Friends recipes.

Mar 14, 2024

Want to add some excitement into your weekly meal routine? In this bite-sized episode, we share delicious moments from the best things we ate all week to inspire each other – and you! You’ll discover a quick, comforting 3-ingredient dish made in the Instant Pot, and a craveable, make-ahead salad that is the perfect packable lunch for the office or school! Tune in for a quick dose of home cooking inspiration! *** Links to from this week’s show: Instant Pot Polenta Cacio e Peppe by Carla Lalli Music for Bon Appetit Quinoa and broccoli spoon salad by Sohla El-Waylly for the NY Times Sweet potatoes with tahini butter by Carla Lalli Music for the NY Times Smitten Kitchen’s midwestern-style broccoli salad (slaw) *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Order Sonya’s debut cookbook Braids for more Food Friends recipes.

Mar 12, 2024

Have you ever found yourself staring at leftover rotisserie chicken in the fridge, wondering how to make it taste delicious and exciting the next day? If you're tired of the same old leftovers routine and want to elevate your home cooking with minimal effort, this episode is full of surprising ways a rotisserie chicken can be transformed into 6 delicious weeknight meals: like a lemony Greek soup, a flavorful Mexican dish, and a saucy Indian chicken and rice meal full of spice. Rotisserie chicken is one of the easiest ingredients to snap up at your local grocery store or farmers’ market on your way home from work. By tuning in, you'll discover how to maximize that chicken to cook crave-able dishes, save time and money by utilizing pantry staples, and impress your family and friends with exciting new dinners made right at home with just a few ingredients. It turns out those simple leftovers can be a goldmine! Hit play now to find out how to quickly turn that bird into a delicious meal for you and someone you love! *** Links to from this week’s show: Gumbo mix by C’est Tout Avgolemeno soup with rotisserie chicken by Grace Parisi for Food & Wine Malaysian red curry paste from Grumpy Ginger Chicken tinga from Muy Bueno Kitchen Butter chicken by Madhur Jaffery via Masterclass Chicken flautas via Color and Spice Chicken enchiladas with rotisserie chicken by Rick Martinex, and chicken enchiladas with salsa verde by Sam Sifton via NY Times Chicken tetrazzini by Sam Sifton for the NY Times Hot chicken salad via Taste of Home and the potato chip-topped version from the NY Times Vicente Foods in Los Angeles *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Order Sonya’s debut cookbook Braids for more Food Friends recipes.

Mar 5, 2024

Have you ever found yourself in a cooking rut? Uninspired, making the same thing on repeat day after day? You’re not alone! Even the most accomplished chefs and food professionals have been in the same boat, and in this week’s episode, we’re in conversation with the talented, hilarious, and inspiring Sue Li, food stylist and NY Tim es recipe developer. Sue shares her insights on breaking into food media, the intricacies of styling magazine covers, and how she finds inspiration in the kitchen. If you've ever had a cooking block or wanted to know more about food styling, this episode is for you! In this episode, you’ll gain insight into… * Sue’s career trajectory in food styling: from starting as a line cook at Eleven Madison Park, to contributing to the restaurant’s cookbook, to apprenticing under the best recipe developers and stylists in food media, and now creating hit recipes for the NY Times. * Actionable strategies for reigniting excitement in your own kitchen, including how talking to your Food Friends can make all the difference. * Trusted recipes and cookbooks that will motivate, inspire, and nourish you! Tune in now to break out of that cooking rut, discover new inspirations, and enjoy a good dose of laughter with Sue Li! *** Links to from this week’s show: You can find out Sue’s Li’s recipes here , and more about her on her site and on Instagram Sue’s NY Times ’ Neapolitan checkerboard cookie video Eleven Madison Park: The Cookbook Food Stylist Rebecca Jurkevich Food Stylist and Cookbook Author, Susan Spungen and her IG Amy Chaplain’s cookbooks Claire Saffitz’s Dessert Person and her focaccia recipe via Bon Appetit *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Order Sonya’s debut cookbook Braids for more Food Friends recipes.

Feb 27, 2024

Have you ever dreamed of saying, “I’m really good at making homemade pasta!”? Or “I’ve mastered baking French macarons!”? Or perhaps, “Wow, I can cook Indian food with confidence!”? If you’ve been searching for ways to enhance your culinary skills or simply want to tackle that recipe you've always dreamed of mastering, we're here to help! This week’s episode is dedicated to becoming a better home cook by taking on more ambitious cooking projects. We'll share stories about dishes that challenged us, pushed our skills, and provided valuable lessons. Tune in for some surprising tips to elevate your kitchen expertise! How to make cassoulet by Melissa Clark via NYT Cooking Beginner’s guide to French macarons from Sally’s Baking Addiction Priya Krishna’s cookbook, Indian-ish Cookbooks by Madhur Jaffery Homemade pasta dough from 101 Cookbooks Sonya’s cherry vareniki and poppy seed roll recipes

Feb 20, 2024

What does it take to make a SALAD that’s truly CRAVE-WORTHY? If you love salad but feel uninspired when it comes time to make one, tune in to hear our best tips for creating a delicious salad even in the dead of winter. We’re discussing and debating the different approaches we each take to create layers of flavor and texture that yield irresistible results. Seasonal ingredients like fennel, celery, radicchio, and cabbage offer crunch, and are born to be mixed with toasty nuts, rich cheeses, and punchy vinaigrettes. These salads are so good it’s hard to put the fork — or spoon — down! This episode will have you running to your local farmers’ market or favorite grocery store to pick up vibrant seasonal veg and create new favorite salad combinations in your kitchen. Join us in winter salad heaven! *** Links to from this week’s show: Radicchio Caesar salad with toasted garlic panko from Lena’s Kitchen Napa cabbage Caesar by Genevieve Ko via the LA Times How to fry capers from Tasting Table Citrus fennel salad via Love & Lemons Arugula, radicchio, feta salad by Joanne Weir via Epicurious – similar to Kari’s favorite salad Sonya’s celery date salad and her Salad Olivier (Russian potato salad) Sohla El -Waylly’s quinoa broccoli spoon salad via the NY Times Melissa Clark’s spinach salad with roasted root vegetables and spiced chickpeas via the NY Times *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Order Sonya’s debut cookbook Braids for more Food Friends recipes.

Feb 13, 2024

Are you bored with the drab offering of veggies during the winter? Are you looking for recipes beyond 'roasted root vegetables' that feel exciting, fresh, and comforting… all at the same time? Root vegetables may not have the same curb appeal as juicy summer berries, but these winter workhorses can be just as sexy and satisfying! This week, we’re encouraging you to JUST SAY YES to these humble veggies. Root veggies are buried treasures that come in a bevy of colors, shapes, and nuanced flavors. Carrots, potatoes, parsnips—hooray! Beets and sweet potatoes—OK! Rutabagas, turnips, sunchokes… hmmmm… not so sure? Don’t fret; we’ve got you covered! This episode includes some of our favorite recipes and approaches to bring root veggie delight to your kitchen table, including a dairy-free mash that’s unbelievably flavorful… one that just might be better than the main course! You’ll want to tune in to find out how to make it for yourself! *** Links to from this week’s show: How to tell the difference between a rutabaga and a turnip? Parmesan baked rutabaga via Peel with Zeal and rutabaga gratin from Delicious 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 *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Order Sonya’s debut cookbook Braids for more Food Friends recipes.

Feb 6, 2024

What comes to mind when you hear “romantic dinner”? Steak? Chocolate cake? A dimly lit restaurant filled with couples? This week’s episode explores the art of cooking for our nearest and dearest, just in time for Valentine’s Day—or any day you want to express your care through an incredible, home-cooked meal! Whether you're planning a meal for a group of your besties, a romantic partner, children (human or furry), or even just spoiling yourself, we’re here to share our favorite ideas for celebrating love with a memorable, home-cooked meal. An intimate dinner provides us, as home cooks, with an opportunity to create dishes that go above and beyond the everyday meal rotation. There’s plenty of space to play and explore when cooking for yourself or for someone you love! Sonya recounts a tradition from her time in Los Angeles when she used to host an interactive dinner for her friends, inviting guests to help with the meal, share a few laughs, and savor a delicious evening together. Kari shares a twist on a classic comfort pasta that can be prepared several days in advance. We also offer a shortcut to serving a stellar meal at home with thoughtful, store-bought items, leaving you with more time to relax and enjoy that special someone (or yourself!). Tune into this episode to discover which recipes will set the mood for a romantic evening in! *** Links to from this week’s show: 43 Valentine’s Day Recipes You’ll Lov e from Bon Appetit Our “ Steakhouse dinner at home “episode Classic wine braised short ribs by Ina Garten Wine braised short ribs with red sauce rigatoni by Rich Rosendale Pecorino pepato cheese! The ultimate smash burger by Kenji Lopez-Alt via Serious Eats , and alos his tavern-style pizza Sweet potato fries by Mark Bittman via the NY Times Nobu’s miso-marinated black cod recipe via The Kitchn Easy carrot miso dressing by Kale Junkie Wine-steamed mussels by Grace Parisi via Food & Wine No knead pizza dough by Jim Lahey via Serious Eats *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Order Sonya’s debut cookbook Braids for more Food Friends recipes.

Jan 30, 2024

Are you in search of the best meatballs for your dreams? Ones that you can easily recreate at home, time and time again? Meatballs (and veggie balls) rank among the most beloved and comforting dishes to prepare at home. In this episode, we're excited to share some of our favorite recipes and tips to guide you toward meatball nirvana! From beef and chicken to turkey, lamb, sausage, lentil, and veggie variations, there are numerous ways to roll up a tasty meatball. But is there a method that can streamline the process? Sonya swears by a ratio she’s relied on for years, and Kari chimes in with a game-changing restaurant tip (hint: you’ll have much less mess in your kitchen!). Additionally, we'll explore delightful sauces and sides that transform a meatball meal from ordinary to extraordinary. Whether you're a seasoned chef or a kitchen novice, this episode is a must-listen for achieving the coziest and most satisfying meatballs every time. *** Links to from this week’s show: Meatballs with any meat recipe by Melissa Clark via the NY Times Korean BBQ-style meatballs by Kay Chun via the NY Times The Meatball Shop Cookbook Turkish lamb kofte meatballs from Turkish Food Travel , and a version with beef from Give Recipe Serious Eats explains the difference between mincing, pressing, and microplaning, garlic Sonya’s Tefteli (rice meatballs), which can also be found in her new book Braids! Vegetarian Manchurian meatless meatballs from the Twin Cooking Projects Chinese carrot ball recipe via FoodieChina888 on YouTube *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Order Sonya’s debut cookbook Braids for more Food Friends recipes.

Jan 23, 2024

Do you find yourself stressing out before hosting any dinner party, whether it’s big or small? Do you get stumped on the menu, or how and when to set the table? Ever cook something too early only for it to get cold before serving guests? Or worse, do you end up stuck in the kitchen finishing a time-sensitive dish while your guests are having fun in the next room? If you’ve ever felt uneasy about hosting, we’re here to help! In this episode, Sonya is gearing up to host friends, and alongside Kari, they share real-time dinner party tips and strategies. From menu planning to setting the table, to setting up drinks, we've got you covered. Despite our years of experience as personal chefs and catering numerous parties, we still grapple with hosting challenges. However, by openly discussing our hangups, we pave the way towards more confidence and ease. True FOOD FRIENDSHIP is a gift of grace and support, both in and out of the kitchen. Whether you're a seasoned veteran or a newbie host, this episode is a must-listen for discovering a path to a stress-free, enjoyable, and relaxing dinner party at home. Links to from this week’s show: Cozy cabbage and farro soup from Six Seasons via Smitten Kitchen Chicken Milanese by Alex Weibel for the NY Times Sony’a schnitzel recipe can be found in her new cookbook, Braids Shaved fennel salad from 101 Cookbooks How to make a great Negroni from Food & Wine *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Order Sonya’s debut cookbook Braids for more Food Friends recipes.

Jan 16, 2024

Do you have a hectic schedule and want to spend less time cooking, but still eat delicious homemade dishes? Or, do you feel overwhelmed by a pile-up of dishes in the sink? Or do you wish you had a fail-proof recipe in your back pocket that can effortlessly feed a crowd? We can think of a thousand reasons why keeping dinner contained in a single pot is a great idea, so we’re sharing some of our favorite one pot meals with each other, and you! And when we say 'one pot,' we mean just that – a solitary pot, not the main pot plus a 'side pot' for boiling pasta or rice. It’s true, chicken and rice can cook perfectly together, with a dose of veggies to boot, but so can creamy comforting pasta and hearty complex stew. Just because dinner can be easy doesn't mean it can't be fancy! Curious about our secrets to the ultimate one-pot meal? Tune in this week to find out! *** Links to from this week’s show: Weeknight fancy chicken and rice – recipe from Asha Gomez and Martha Hall Foose , adapted by Sara Bonisteel via the NY Times Dried Apricots from Kachka Sonya’s plov (one pot chicken and rice) One-pot turmeric coconut rice with greens by Ali Slagle via the NY Times Ina Garten’s Italian Wedding Soup Tashkent Market in Valley Village, CA European-style egg noodles Budae Jjigae (army stew) from My Korean Kitchen One-pot broccoli mac n’ cheese by Ali Slagle via NY Times Nora Singley’s substack Tannaz Sasooni’s Instagram *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Order Sonya’s debut cookbook Braids for more Food Friends recipes.

Jan 9, 2024

Name a veggie that’s available at virtually any grocery store, lasts for weeks in your fridge, is both healthy and versatile, and tastes even better in the winter when most other veggies are sad… CABBAGE! If you’re wondering how to get a healthy meal on the table with maximum satisfaction, and minimal effort, and want to choose from a roster of recipes with a generous range of flavors, look no further than this week’s conversation! In this episode, we share some of our favorite ways to prepare one of our very favorite vegetables. From crunchy and raw to crispy and charred, from Napa to Savoy to caramelized, sultry, melty, and jammy, we’ll inspire you to fill your market bag with cabbage and head straight to your kitchen! *** Links to from this week’s show: New York Post’s take on cabbage as a sexy vegetable Shredded roasted cabbage by Minimalist Baker Russian-style sauerkraut with carrots via Vikalinka Adeena Sussman’s book, Sababa , and her melted cabbage recipe Six Seasons ’ cabbage and farro soup via Smitten Kitchen Sonya’s white borscht recipe for The Nosher Melissa Clark’s parmesan cabbage rice soup via The NY Times Cabbage posole via Edible Communities Grilled fish tacos via Eating Well Magnus Nilsson’s Nordic Cookbook and his amazing Instagram feed Bon Appetit’s article on how to revive a stale loaf of bread A range of 11 cabbage recipes from The New York Times *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Order Sonya’s debut cookbook Braids

Dec 19, 2023

Have you ever had one of those meals that you just can’t get out of your head? Do you keep dreaming of returning to that one restaurant? Did you recently discover a recipe that you can’t stop cooking on repeat, because it’s just that good? This week, we're wrapping up 2023 by reflecting on our most memorable dishes – these are the foods that inspired us, connected us to friends, or added a new dish to our repertoire. We’re exploring what makes a meal stand out: is it the ingredients, the recipe, the ambiance, the company? All of it?! We’re sharing the dishes we want to return to again and again, whether it’s traveling back to an amazing eatery or recreating a dish in our home kitchens. Before we step into the new year, we’re taking a short break over the next few weeks, but we can’t wait to reconnect in 2024. We wish you all a peaceful, wonderful holiday season and a new year ahead full of food, friends, and memorable meals! *** Links to from this week’s show: Buck & Johnny’s in Beaux Bridge, LA Chef Josephine LaCosta’s Elbows Catering in Portland, OR La Merenda farm heirloom beans Kenji Lopez-Alt’s Crispy Bar-Style Pizza via Serious Eats Monical’s Pizza in Illinois Rusa PDX and Sonya’s article about Chef Sasanna and her food Tamaliza Cafe in Sedona, AZ How to make tepache at home by Mely Martinez/Mexico in my kitchen Instant pot congee by Maggie Zhu/Ominvore’s Cookbook Stovetop congee by Fuchsia Dunlop via the NY Times Find out more about Chef Minh Phan of Porridge and Puffs, and Phenakite *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Order Sonya’s debut cookbook Braids

Dec 12, 2023

What are the best food gifts to give your FOOD FRIENDS during this holiday season? We’ve got you covered with all the food gifts we love to give and receive from tried and true crowd pleasers to unexpected shippable delicacies. Not surprisingly, some of the best gifts we’ve ever received were from each other. Learn which gift basket always makes Kari squeal when she receives it, and hear what Sonya brings with her when she is being hosted by friends or family member. We’re even covering tips for all your last minute needs! Whether you plan to cook something yourself or ship a treat to a distant relative, we’ve got plenty of ideas to inspire you for the most delicious season of gift giving yet! *** Links to from this week’s show: Early Bird Granola , aka “salty oatmeal cookie” granola from Brooklyn Seka Hills olive oil Exilior coffee Trade Coffee subscription Starterbread CSA in Portland, OR for bread delivery Zabar’s gift baskets Veselka soups, or order a soup sampler from Kenny & Ziggy’s via Goldbelly Salt & Straw ice cream Cajun Grocer where you can order Louisiana products like andouille sausage and Zapp’s potato chips Greenberg smoked turkeys from Texas The Best Stop for Turducken and specialty meats like boudin and andouille sausage Portland specialty markets: Wellspent Market, Barber World Foods , Providore Monsieur Marcel Gourmet Market in Los Angeles Fish Wife tinned fish Great Jones colorful baking sheets and more Sonya’s brand new cookbook ! *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Dec 5, 2023

Is there anything better than a perfectly golden, crispy, fried fritter?? This week, fritters are the name of the game: flavorful bites of fried dough or batter, made with endless combinations of ingredients. Every culture in the world has a fritter to offer, and we’re swapping notes about our favorite sweet and savory varieties, while debating what actually defines a fritter. Whether you’re gathering around a skillet to fry latkes for Hanukkah, or stuffing your baguette with akara (crispy fried bean cakes), or carefully flipping an okonomiyaki in a skillet before drizzling it with kewpie mayo and tangy sauce, we’re certain you’ve likely eaten at least one kind of amazing fritter and might just be curious about how to recreate it in your home kitchen. Frittering can be as easy as following a recipe, or completely improvised, making it as versatile as it is delicious. Along with the linked recipes in our show notes, we’re also talking about ratios that will help any home cook mix up a fresh batch. Tune in for fritter inspiration and tips for your next holiday gathering, weeknight meal, or crispy snack! *** Links to from this week’s show: Sonya’s apple oladi (fritter) and her syrniki (cheese pancake) recipes, you’ll find her latke recipe in her new cookbook ! How to make 2 Ingredient Pancakes from The Kitchn Hush puppies via Southern Living Corn Fritters via A Southern Soul Ottolenghi’s leek fritters Ina Garten making her zucchini pancakes Cabbage, Carrot, and Purple Kale Latkes by Martha Rose Shulman via NYT Cooking Okonomiyaki recipe from Just One Cookbook Korean vegetable pancakes from Maangchi Onion Bhajis from A Saucy Kitchen Akara by Ozoz Sokoh via Serious Eats Buffalo cauliflower bites from Feel Good Foodie *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Nov 28, 2023

Have you ever wondered what it takes to write a cookbook? Sonya is publishing her first cookbook, “ Braids – Recipes from my Pacific Northwest Jewish Kitchen ,” and she and Kari are talking all about the ins and outs of writing and producing a cookbook. The title, Braids, is a nod to the strands of dough that are woven to create challah bread, but it also harkens to the stories, people, and places that have shaped Sonya’s culinary life, from working as a personal chef in Hollywood to opening up her beloved Portland restaurant, to her friendship with Kari. After all, friendship can be critically intertwined in our creative projects. This week, we go deep and personal, sharing memories of times we came to each other’s aid, and times when we wish we could have been together as we reflect on the process of putting something out in the world. No episode is complete without some recipe talk, and so we’re also discussing how to make challah. If you’ve been intimidated to bake bread at home, this episode will help you take the plunge into home baking! A cookbook can represent many ideas: family, lineage, geography, and a moment in time… Tune in to hear about how a cookbook comes to life! *** Links to from this week’s show: Find out more about Sonya’s book and order Braids here. Our Classic Latkes & Country Ham episode! Smitten Kitchen’s confetti cookies (rainbow sprinkle cookies) *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Nov 21, 2023

This week we’re honored to share a wise and generous conversation with Javier Lara, a Nahau from Mexico, and program manager of the Anahuac Farm , a part of the Capaces Leadership Institute . This conversation centers on the lessons of reciprocity in farming, land stewardship, cooking, friendship, and community. Javier generously imparts his knowledge on the culinary and cultural significance, versatility, and richness of the "three sisters" – corn, beans, and squash. In addition to sharing vibrant knowledge of the "three sisters," Javier recounts his personal journey of growing up in Mexico, later working as an agricultural laborer on the West Coast, subsequently venturing into independent farming, and now being an integral part of a non-profit organization dedicated to imparting traditional education in agriculture, culinary and cultural arts, wellness, and Indigenous languages to the local community and its youth. And since no FOOD FRIENDS episode is complete without recipes, Javier offers several and shares insights into how to use a few unexpected ingredients. We are so grateful for this illuminating conversation with Javier, and can’t wait for you to tune in! *** Links to from this week’s show: To find out more and support the organizations Javier is a part of head to: Anahuac Farm or Capaces Leadership Institue A recipe for Ayomole in Spanish shared by Javier Find out more about Quelites , and see the poster Javier shared with us Avocado leaves from Masienda Learn more about the Nahua *** Javier’s recipe for Ayomole: Ingredients- two bolds of the guts of two squashes together with their seeds, preferably dark green two pieces of the green squash (optional) 125 grams of tomatillo 4 chiles guajillos 2 sprigs of epazote (fresh better) Directions : Boil in water the pumpkin guts and seeds with salt to taste. Once cooked, it is taken out and ground in a blender (traditionally we grind it in a stone molcajete). When grinding, don't blend it too fine, let the blender just break it up. Once blended, it is cooked again on the stove. Remove the stem from the chiles, cut them in half and soak them in hot water for 15 minutes. Remove the husk from the tomatillos, wash them and blend them together with the chilies in a blender (very finely). Once this is blended, add them into the squash. Finally, add the two springs of fresh epazote and salt. *** We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Nov 14, 2023

It’s time to celebrate the richness and abundance of the season…with the best part of Thanksgiving! Warm…nutty…spicy…rich…toasty…we share all our favorite Thanksgiving sides that are sure to please a crowd, regardless of whether you’re hosting or joining a potluck! We’re thinking about fun flavors, contrasting textures, and balancing out your overfilling plate with everything from green beans to corn pudding, to sweet potatoes, and stuffing. We’re sharing our own personal traditions, and comparing and contrasting notes for what has to land on both our tables! Thanksgiving is a time to feed many mouths, as well as many traditions. We can gather our nearest and dearest, and maybe a few new friends, around a table stacked with sides that are sure to inspire deeper connections and lasting memories. *** Links to recipes and favorites from this week’s show: Potato rolls via Simply Recipes Pampushky rolls by Sonya Big batch dinner rolls from King Arthur Creamed corn with saltine crackers from Tastes of Lizzy T (similar to Kari’s version) Carla Lalli Music ’s 3 sweet potato recipes, including our fave topped with t ahini butter and lime Hasselbeck butternut squash by Ann Redding and Matt Danzer via Bon Appetit Chris Morroco’s green bean casserole from scratch via Bon Appetit, or the Midwestern classic recipe from Campbell’s Skillet cornbread similar to Kari’s great-grandmother’s, via Grandbaby Cakes Louisiana Cookin’ andouille cornbread dressing Andy Baraghani’s fennel and celery stuffing Shaved brussels sprouts salad from Little Ferraro Kitchen Roasted squash with pomegranate molasses from Govind Armstrong We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Warm…nutty…spicy…rich…toasty…we share all our favorite dishes that are sure to please a crowd, regardless of whether you’re hosting or joining a Thanksgiving potluck! We’re thinking about fun flavors, contrasting textures, and balancing out your overfilling plate with everything from green beans, to corn pudding, to sweet potatoes, and stuffing. We’re sharing our own personal traditions, and comparing and contrasting notes for what has to land on both our tables (homemade dinner rolls!). Thanksgiving is a time to feed many mouths, as well as many traditions. We can gather our nearest and dearest, and maybe a few new friends, around a table stacked with sides that are sure to inspire deeper connections and lasting memories. Tune in for more…

Nov 7, 2023

From the simplest weeknight quick stews and stewy dishes, to slowly cooked culinary powerhouses like bouillabaisse, gumbo, gormeh sabzi, and pozole, stews offer us more than just a meal. A steaming bowl of stew is an invitation to slow down, reconnect with family and friends, and linger at the table for a shared experience. With an opportunity for customization, stew also offers each guest to summon exactly what they need at the moment they need it: a squeeze of lemon to heighten flavors, a dash of hot sauce for extra punch, a handful of herbs for freshness, or thinly sliced raw veggies to elevate texture and crunch. This week is all about the wide world of stews and stewy dishes, because any way you like it, stew is here for you! *** Links to recipes and favorites from this week’s show: Roasted tomato and white bean stew by Colu Henry via the NY Times Moroccan fish stew ( Chraime ) via NY Shuk Julia Child’s Bouillabaisse from Family Style Food Sonoko Sakai’s curry brick kits and video on how to make curry bricks Japanese curry from scratch from Namiko Hirasawa Chen via Just One Cookbook How to make Japanese curry from premade cubes via Table for Two Chicken pozole verde from Yvette Maruqez’s Muy Bueno Frijol con puerco (beans with pork) from Pati Jinich Sonya’s turkey chili Doenjang-jjigae (fermented soybean paste stew) by Maangchi, with links to recommended brands of soybean paste Alison Roman’s viral chickpea stew Gormeh sabzi with beef by Tannaz Sasooni for The Nosher , and gorhmeh sabzi with lamb by Samin Nostrat for the NY Times Coconut miso salmon curry by Kay Chun for the NY Times Seafood gumbo by Edna Lewis, and chicken and sausage gumbo by Paul Prudhome via the NY Times We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Oct 31, 2023

Is there anything more comforting than baked pasta?? From lasagna to stuffed shells, ziti to spaghetti pie, we’re rounding up the coziest baked pasta dishes that will warm you up all winter. We both share stories about memorable lasagnas, and we’ll discuss our own tips and tricks for making a delicious version at home – with or without meat. We also dive deep into stuffed shells – something Kari’s been making since her early cooking days! And Sonya reveals a method for baking orzo that’s creamy like risotto, and loaded with veggies. Tune in and get cozy with a heaping serving of comfort food! *** Links to recipes and favorites from this week’s show: Lasagna Bolognese by Sue Li, via Bon Appetit Ina Garten’s famous turkey lasagna recipe Stuffed shells with spinach and ricotta by Martha Rose Shulman via NY Times Marcella Hazan’s tomato sauce with onion and butter via Food 52 Ratatouille pasta from The Wok’s of Life Creamy Cauliflower Pasta with Pecorino Bread Crumbs by Alison Roman Winter squash and spinach pasta bake from Smitten Kitchen Greek baked orzo from Pinch of Yum We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Oct 24, 2023

Our shared love of beans is infinite! This episode explores just a tiny corner of the vast and beautiful world of bean dishes that we each cook at home. Sonya shares the easy, fool-proof steps for her basic pot of beans, and Kari divulges all the details of the satisfying lentil meatballs she used to make for clients (that can also be made ahead, boom!). We also wax poetic about all the ways we like to use a pot of chickpeas, and how even a can in the pantry can jumpstart dinner. Tune in for easy and delicious ways to use legumes in your own kitchen! Links to recipes and favorites from this week’s show: La Merenda Farm Bean CSA Rancho Gordo beans Meatball Shop cookbook, and the lentil meatball recipe Lentil bolognese via BBC food Diaspora co spices Pizza beans via Smitten Kitchen Roasted chickpeas from Love & Lemons We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Oct 17, 2023

Are you intimidated to cook steak at home? This week, we’re talking about turning your kitchen into a steakhouse! Sometimes it’s fun to cook an extra-special meal at home, and this episode offers our best tips and tricks for preparing steak (hint: we each do it differently). And since the sides are usually the best part of any steakhouse dinner, we share some of our favorites — from gratins to baked potatoes, and garlicky greens to our must-have salads. We also make sure to include a few sweet treat suggestions to round out the meal. Tune in for all the ways to create a delicious steakhouse-style meal in the comfort of your own home! *** Links to recipes and favorites from this week’s show: Reverse-seared steak recipe by Kenji Lopez Alt via Serious Eats Garlic butter roasted mushrooms via Smitten Kitchen Crispy smashed potatoes via Simply Recipes Ina Garten’s potato gratin with fennel Swiss chard and sweet potato gratin via Smitten Kitchen Saveur’s brussels sprouts gratin Gooey butter cake by Melissa Clark via NY Times Claire Saffitz’s Key Lime Pie Alden’s key lime ice cream sandwiches Jim Lahey’s no-knead bread recipe via NY Times We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Oct 10, 2023

This week’s episode takes us on a journey of homemade kimchi and FOOD FRIENDship as we speak to Randall Park and Evan Goldberg about their mutual love of fermented foods. Actor, writer, and director Randall Park (Fresh Off The Boat, Veep, Neighbors, The Interview) and writer, director, and producer, Evan Goldberg (Superbad, Knocked Up, Neighbors, The Interview), talk about their shared love of, and shared recipe for, kimchi. Evan embarked on a kimchi-making journey after sampling a friend’s superb homemade version. Fast forward to many years later, when Randall and Evan met in Los Angeles and became friends. Randall took note of Evan’s deep appreciation for kimchi, and… you’ll have to tune into the episode to find out what happens next! *** Links to recipes and favorites from this week’s show: Kim’s Home Center Los Angeles for all your kimchi needs Maangchi’s kimchi recipe - a great starting point for a kimchi journey Saeujeot - Salted fermented shrimp Randall’s LA Korean restaurant recs: Kobawoo House and Han But Sul Lung Tang in Los Angeles Genghis Cohen restaurant in LA Art’s Deli in Studio City, CA Saltie Girl in Los Angeles We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Oct 3, 2023

Whether you’re a novice or expert baker, this week we’re offering simple paths to homemade desserts, and share several different recipes that yield sweet treats with minimal effort. Snacking cakes, we’ve learned, come in different flavors and shapes but share one common ingredient: they are unfussy. That means they’re typically made by hand in one bowl, then poured into a cake pan and baked. Another unfussy dessert category leans on assembling rather than baking; chocolate-covered fruit, banana pudding, and easy tiramisu. We also chat about the latest easy dessert trends that are taking TikTok by storm. Don’t miss this sweet conversation! *** Links to recipes and favorites from this week’s show: Sonya’s Apple Sharlotka , Tzimmes Cake , and Tahini Coffee Cake Sonya’s Tea Biscuit/Tiramisu-like Ice Box Cake via The Nosher Apple Sauce Cake by Julia Turshen via Tasting Table Dorie Greenspan’s Poached Pears via the NY Times Banana Pudding from Natasha’s Kitchen Chocolate dipped fruit Ina Garten’s Chocolate Bark Yogurt Bark from Eating Well Our favorite dessert-like Ellenos yogurt Blueberry Pudding Cake via Epicurious Strawberry pretzel “salad” from Betty Crocker Plum crumb bars by Cambrea Bakes We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Sep 26, 2023

It’s time to add soups back into the cooking rotation! This episode is dedicated to all the best fall soups like creamy tomato, roasted squash, and bean + veggie combos like a classic lentil soup, or white beans with garlic, parmesan & herbs…side of crusty bread, please and thank you! We share our best tips for building layers of flavor with ingredients you probably already have in your kitchen, including a hot tip for a very secret ingredient for your next butternut squash soup! *** Links to recipes and favorites from this week’s show: Rich Rosendale’s butternut bisque with banana Anna Thomas’ Love Soup cookbook Sweet potato soup from Love & Lemons, add turmeric black lentils to make it like Kari Ina Garten’s Lentil Soup Ali Slagle’s parm white bean soup with greens via NY Times J. Kenji Lopez-Alt’s potato leek soup via Serious Eats Gabrielle Hamilton’s white borscht via NY Times Grace Chon Episode of Food Friends Cabbage farro soup from Six Seasons via Smitten Kitchen We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Sep 19, 2023

Autumn’s abundance is upon us and we’re back in our podcast seats! Summer corn, tomatoes, and eggplant mingle with a new bounty of crisp apples, juicy pears, and orange-fleshed winter squash. It’s a literal cornucopia, and we’re here for it. As we head into the kitchen and turn on the oven again, we’re ready to explore the explosion of sweet and savory flavors that define this season. We share the many ways we plan to enjoy fall, from rich ratatouille to stuffed veggie dishes. What does Sonya make with quince from her neighbor’s tree? What kind of skillet pie does Kari make? What are both of us eager to try for the first time? Tune in and get a generous boost of fall cooking inspiration! *** Links to recipes and favorites from this week’s show: Six Seasons Cookbook by Joshua McFadden with Martha Holmberg Melissa Clark’s Ratatouille for the NYTimes Smitten Kitchen’s Ratatouille Dorie Greenspan’s Stuffed Pumpkin with Everything Good via The Kitchn Lamb Stuffed Quince from Yotam Ottolenghi and Sami Tamimi Sonya’s savory pear galette recipe Pear Slab Pie by Justin Chapple for Food & Wine What to know about different kinds of persimmons Kari’s favorite Skillet Apple Pie from America’s Test Kitchen We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Jul 18, 2023

Thirty-two episodes ago, we began this podcast with one goal: to spend more time with one another. Our conversations celebrate the beauty of home cooking through our friendship, and we both feel a deep sense of pride in the content we’ve shared. Through our weekly collaboration on this podcast, we’ve learned more about each other and home cooking, and feel a deeper connection with one another despite the distance between our cities. This podcast has inspired new ways of cooking, shopping, and eating for us and our listeners. We’re grateful for each and every text/email/comment we receive when one of our FOOD FRIENDS says “Oh yes, me too!,” or “I’ve never cooked xyz that way before,” or when a listener poses a question that challenges us to think deeper. We’ve learned that our listeners tune in from all over the world, including Iran, India, and Ethiopia, and that our largest community of listeners is from Seattle. We see all of you, and we’re so glad you’ve joined us! A heartfelt thanks to the special guests who shared their stories with us this season: Lauren & Seth Rogen, Shannon Sarna, Grace Chon, and Danielle Bell. Part 2 of our finale celebrates the sweetness of being together at long last in Portland, OR. We reveal the many gifts that our FOOD FRIENDSHIP offers from cooking together, to eating out in the world, to foraging for local fruit, to just spending time in the company of each other. Thanks for tuning in this season! We’re excited to take a break and spend time with our families and travel, and to collect new ideas and momentum for next season! See you soon! xoxo, Kari & Sonya *** Links to recipes and favorites from this week’s show: Keep in touch with Sonya on her site or IG Keep in touch with Kari on her site or IG De Porres Catering in Los Angeles Exilior coffee Money Bowl for the best rice balls Hat Yai Thai food We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Jul 11, 2023

This week we’re planning a FOOD FRIENDS adventure… Kari is headed to Portland to visit Sonya! We’re celebrating the finale of our first season with two special episodes. This week’s part one and it’s a very real conversation we decided to record on the fly as we made plans for Kari’s visit. We talk about all the ways we hope to spend our time together. Will we cook together? Will we dine at Portland’s best restaurants? Will we make a trip to the farmers’ market together? (Of course, we will!) This episode is all about how you plan a visit with your best food-loving friend… all the anticipation and dreaming, without any of the weather, traffic, or other unforeseen elements that can come up during the actual visit. We reminisce about previous episodes to seek out inspiration: will Sonya make her incredible chocolate chip cookies? Will there be roast chicken? How about beets? Tune in to hear all the ways we’re dreaming of spending our time together. And then, don’t forget to tune in next week to find out what actually happened! Links to recipes and favorites from this week’s show: Rice balls at Money Bowl Sonya’s favorite coffee in Portland: Exilior Coffee Find out all about the Portland Farmers Market Sonya’s noodles and cottage cheese A favorite Portland restaurant, Han Oak We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Jun 20, 2023

What are our favorite handheld meals? Empanadas! Samosas! Piroshki! Borekas! Burritos! (to name a few!) This week we’re talking all about our favorite portable foods. We start with piroshki, the handheld pastry that Sonya recommended to Kari when she visited Seattle a few years back, then cross cultures to explore empanadas, samosas, onigiri, and borekas. We also explore the world of burritos, both the simple bean and cheese, and the overly stuffed breakfast burrito. As always, we’ll share our favorite spots, as well as tips on how to make our favorite dishes at home. Perfect handheld foods come in many forms, and this episode explores the ones we can’t stop cooking and eating. Tune in to hear more! *** Links to recipes and favorites from this week’s show: How to make homemade Onigiri Piroshky Piroshky Seattle Sonya’s recipe for cabbage piroshki Liz Alpern, of The Gefilteria, knish recipe Zongzi rice ball recipe You can find Sonya’s favorite rice balls at Money Bowl in Portland Our favorite burritos in LA: Yuca’s , Escuela , Tacos Villa Carona , and El Coyote How to make flour tortillas at home via King Arthur Yewande Komolafe’s breakfast burritos for the NY Times We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Jun 13, 2023

Summer is the time to take your meals outside! Whether you’re heading to your local park, the beach, an outdoor concert, or any other warm-weather gathering, this episode will guide and inspire you to cook and eat deliciously. Family reunion at the park? We love fried chicken and all the classic sides like potato salad, with a few twists. If you prefer pasta salad (or are a skeptic, like Sonya), we share our favs plus an updated version that leans into tahini and parmesan. Headed to the beach? Sonya shares an unexpected takeout approach for the perfect beach picnic. And Kari reminisces about a summer fruit salad that her mom used to make that is served in an unusual but clever way. This conversation builds on our “Deli Salads” episode from a few weeks ago and offers seasonal ideas that will carry you through a delicious summer. What’s your favorite picnic food?? *** Links to recipes and favorites from this week’s show: Hawaiian mac salad from Onolicious Hawaii Tahini parmesan pasta salad by Ali Slagle via the NY Times Alison Roman’s pasta salad with jammy tomatoes Turns out Melissa Clark developed a Green Goddess pasta salad for the NY Times Ina Garten’s legendary pesto pasta salad with peas Rich Rosendale’s Elote salad Potato and green bean salad by Minimalist Baker The Spruce Eats shows how to make a watermelon basket Vonbee passionfruit honey puree can be found at Costco or online, or check out your local H-Mart! JJ’s Lone Daughter Ranc h has Kari’s favorite juices at the farmers’ market in LA We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Jun 6, 2023

What’s the first thing that comes to mind when you hear “veggie sandwich?” Sprouts? Avocado? Grilled asparagus??? If you’ve never had a great veggie sandwich, you’re missing out! Not to worry, we are here to recount the many veggie sandwiches we’ve loved, including ones we create in our home kitchens. In fact, we shared a veggie sandwich on our very first friend date — it was a perfectly crispy panini filled with greens, artichoke hearts, and melty cheese. We dedicate this episode to delicious sandwiches where veggies are the main event and are treated with the love and care they deserve. We explore unexpected ingredients like roasted harissa-honey carrots, beet spread, and garlicky-grilled broccoli rabe. By the end, we arrive at a shared truth: we love ALL the veggie sandwiches! *** Links to recipes and favorites from this week’s show: Our favorite LA spots for veggie sandwiches: Uncle Paulie’s Deli , Dune , Lodge Bread , and All Time Creole Me Up Beet Spread can be found around Portland, OR Annie’s Goddess dressing Check out Adrian Hale’s site – she’s a baker, educator, writer, and the best pita maker! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

May 30, 2023

Juicy, sweet, dark & jammy…we’re talking about the arrival of summer berry season! There are so many ways to enjoy summer berries, and in this week’s episode, we try to recount all the ways we love to eat them. Juicy strawberries piled on top of a rich poundcake? Yes, please! Classic strawberry shortcake with flaky biscuits and freshly whipped cream? Count us in! We reminisce about the berry dishes of our childhoods, like the brilliant combination of sour cream and summer strawberries that Sonya’s grandmother used to make for her, and Kari’s family’s favorite Midwestern icebox cakes. What’s your favorite berry? And what dish are you most excited to eat with summer berries? *** Links to recipes and favorites from this week’s show: Sonya’s labneh cheesecake with strawberry sauce and her mocha raspberry icebox cake Angel food cake with three berry compote by Hugo Matheson via Food & Wine Roasted strawberries by Stella Parks for Serious Eats Smitten Kitchen’s perfect strawberry summer cake Edna Lewis’ blackberry cobbler Olia Hercules Summer Kitchens cookbook, and her recipe for tomato blackberry/mulberry salad Midwestern strawberry pretzel icebox cake We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

May 23, 2023

What’s your favorite kind of pie… Fruity and jammy? Cool and creamy? Savory? Kari and Sonya start the show off by talking about their favorite classic summer pies from peach to berry and explore delicious variations like crostatas, galettes, hand pies, and even a simple ice cream pie. Then, we invite Danielle Bell to join us and share her extensive pie-baking expertise with our listeners. Danielle is an LA-based chef, a fellow FOOD FRIEND, and is part of the culinary duo “de Porres” with her partner Pablo Osorio. We hear all about Danielle’s culinary story, including her secret to her incredibly flaky, burnished crusts, and her iconic savory greens pie filling. Tune in this week for a heavy dose of summer pie inspiration! *** Links to recipes and favorites from this week’s show: Get in touch with Danielle and find out more about de Porres here , and make sure to follow Danielle and Pablo’s Instagram Puff pastry hand-pies via Sally’s Baking Addiction 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 foodfriendspod@gmail.com!

May 16, 2023

This week we’re talking about deli salads: egg salad, chicken salad, coleslaw, broccoli crunch salad…and more! At Sonya’s restaurant, Beetroot, the deli case was the focal point of the kitchen, churning out classics like egg salad and tuna salad in addition to personal favorites like beet salad. In her home kitchen, Sonya likes to keep at least one type of deli salad on hand for a quick snack or on-the-go lunch. After years of catering, Kari has formed a few strong deli salad opinions of her own, especially when it comes to egg salad. The FOOD FRIENDS discuss and debate the use of mustard and pickle juice in classics like chicken salad, but also divulge their favorite veggie-centric salads that store well in the fridge for days. This episode goes beyond the usual mayo-dominant offerings to inspire you to stock your fridge with salads you and your FOOD FRIENDS will love! Tune in for a giant spoonful of deli salad inspiration! *** Links to recipes and favorites from this week’s show: Ina Garten’s chicken salad via Food Network Sonya’s “health salad” Broccoli crunch salad via The Pretty Bee Ukrainian beet salad Cucumber salad via Food & Wine (modify by adding lots of dill) Cowboy caviar with lots of taco seasoning, via TikTok and Taste of Home Scrunched cabbage salad by Cybelle Tondu via the NY Times Jones on 3rd in Los Angeles Mama Lil’s hot peppers We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

May 9, 2023

A good sheet pan is an essential piece of equipment. In this episode, we talk about what we mean by sheet pans, where to buy a good sheet pan (we’ve had ours for 10+ years), what we cook on our sheet pans (spoiler: you can cook ANYTHING on a sheet pan), and even how to clean a sheet pan (those dark edges are a badge of honor!). As usual, we share (and debate) all the different recipes and meals we make with our sheet pans, learning from each other in the process, like when does it make sense to use parchment paper? How do you best cook fish? Can you serve a meal on a sheet pan? (ABSOLUTELY!) As usual, you can expect all our tips for cooking veggies, chicken, sausage, meatballs, tofu, breakfast, lunch, dinner, and more. We love our sheet pans and we think you’ll feel the same after you listen! *** Links to recipes and favorites 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 foodfriendspod@gmail.com!

May 2, 2023

Strawberries! Rhubarb! Peas! Cherries! Turnips! Artichokes! Melons! OH MY!! Prime farmers market season has arrived! All over the country, local markets are opening up as we march into spring and summer, creating an opportunity for us to connect with and learn from the folks who grow our food. This week we’re sharing our tips on how we approach our weekly farmers market ritual. Where do we park, do we make lists, what do we buy? And, how do we store all the produce that we bring home? We’ll answer these questions and many more! Get your tote bag ready! *** Links to recipes and favorites from this week’s show: Sonya’s Rhubarb and Strawberry Galette Hollywood Farmers’ market and Santa Monica FM Portland Farmers’ market Weiser Family Farm in LA Farm D’Ici in Portland What Fruits Shouldn’t be Stored Next To Each Other? And What to Store in the Fridge? We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Apr 25, 2023

What’s the worst thing that can happen when you try a recipe and it fails? In this week’s episode, we share stories from our most epic fails, from gloopy risotto to an ill-fated Beef Wellington. Everyone has an off day, even us chefs! How do we recover when we have a bad day at work? We’re sharing insights from our worst kitchen flubs, both from our days working as personal chefs to more recent times cooking for family and friends. Kari tells us all about a catering disaster and reveals what it means to extend grace to ourselves, and by the same token, how special it is to receive that same grace from others. And Sonya shares a story about a pot of soup that once helped get her hired, and later got her fired, and how losing that job was the biggest blessing in disguise. This episode is for every cook who has made a dish that didn’t turn out as they planned, and especially for new cooks who might be afraid they will fail. We all make mistakes! And what we realize with one another is that it’s actually going to be okay…even better than okay. We hope this episode inspires you to take a leap and try something new you’ve been thinking about! *** Links to recipes and favorites from this week’s show: Instant Pot mushroom risotto by Kenji Lopez-Alt for Serious Eats Crescent roll Beef Wellington 🙂 Mark Bittman’s Vegetable soup Umami burger recipe from Never Not Hungry We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Apr 18, 2023

This week we’re talking about pasta recipes and ideas that go beyond the comforts of red sauces like marinara and bolognese. As the weather gets warmer, we’re leaning into the bright flavors of spring. We’re sharing dishes that celebrate fresh ingredients like spinach, parsley, and peas, as well as earthy flavors like mushrooms and shallots. We also include a few super simple tips that play on classic “buttered noodles.” In this conversation, Sonya reveals a technique she learned from watching her mom that creates the creamiest, cheesiest pasta. And Kari and Sonya debate whether the inclusion of tomato paste makes something a red sauce. In addition to the pasta that’s waiting in your pantry, many of these dishes can be made with ingredients that are readily available in a well-stocked fridge or freezer. And even though it wasn’t intentional, we realize this episode happens to be completely vegetarian as well! Veggies and pasta for the win! *** Links to recipes and favorites from this week’s show: Kale Pesto from Love & Lemons Vegan parm made with Brazil nuts from Minimalist Baker Sonya’s n oodles and cottage cheese “recipe” Alison Roman’s creamy cauliflower pasta and carmelized shallot pasta (with tomato paste) Carmelized zucchini pasta by Ali Slagle for the NY Times Mark Bittman’s or Giulia Scarpaleggia’s pasta frittata We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Apr 11, 2023

Do you have a go-to dish that you make from memory? Many of us lean on recipes for inspiration for our daily cooking, but there's something to be said about the meals we make off the cuff, over and over again. This episode explores the dishes we cook straight from memory, without consulting a cookbook or app. For instance, Sonya shares her almost weekly routine of roasting chicken, a classic dish from her childhood that she constantly riffs on. Kari reveals that she never makes roast chicken, and instead shares one of her go-to meals: a tomato-based, green bean stew taht she learned how to make from a friend. We also reflect on our favorite coconut lentil dish, which we both make entirely with ingredients we always keep on hand in our kitchens. This conversation shows us that the dishes we make automatically, without even thinking, are sometimes the most special ones. A good FOOD FRIEND can remind us that it’s possible for a beautiful, home-cooked meal to come together quickly with a few pantry staples... and without a recipe. We hope this episode encourages you to think about the dishes you're making without a recipe. Reach out and let us know what you're cooking up, and we'll share it with the FOOD FRIENDS community so that we can all learn! *** Links to recipes and favorites from this week’s show: Sonya’s Seattle-style sheet pan chicken teriyaki Roast chicken with grapes by Angie Mar, via Food & Wine Marcella Hazan’s tomato sauce NY Shuk harissa and spices, and Diaspora Co spices Crispy smashed potato recipe by J. Kenji Lopez-Alt Curried coconut red lentils by Julia Turshen, The Kitchn Cashew cream via The Kitchn We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Mar 28, 2023

We’re celebrating spring in this week’s episode with time-honored rituals and new traditions to welcome light, warmer weather, and connection with family and friends! In honor of the changing season, we’re sharing a few ways that we like to celebrate. Sonya offers her strategies for hosting Passover, including ways to make it a little easier and more collaborative for everyone. She’ll also share her go-to menu, as well as her favorite make-ahead dishes like savory potato kugel, which reminds Kari of a Midwestern casserole that her family serves at Easter. Kari tells Sonya all about her delicious new “Spring Turkey” tradition; it’s a version of Thanksgiving inspired by her aunt. There’s only one rule: gather family and friends around the table to share a meal. Also, wear a pink boa! We hope you’re as excited as we are to cook tasty, seasonal food and celebrate the arrival of spring. *** Links to recipes and favorites from this week’s show: Sonya’s shawarma eggplant with zhug Cast iron potato kugel from Smitten Kitchen Kari’s family’s strawberry jello and pretzel “salad” from Taste of Home Cheesy potato casserole Haroset recipes from around the world , via The Nosher Ina Garten’s Green Green Spring vegetables recipe Cilantro mint sauce from Chinois/Wolfgang Puck Alison Roman’s wine-braised short rib for the NY Times Zoe Bakes’ pavlova recipe Tyler Florence’s flourless chocolate cake Shannon Sarna’s matzah toffee We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Mar 21, 2023

We are thrilled to chat with FOOD FRIEND, Grace Chon ! Grace is not only a passionate gardener, but she’s also an acclaimed photographer, best-selling author, creativity coach, and host of Creativity School — a podcast dedicated to finding and expressing creativity (we are both big fans!). There’s nothing better than cooking with food you’ve grown yourself, and Grace inspires us to plant and grow more in our home gardens this year. Grace shares what she’s learned from her 10+ year gardening journey, which began with growing heirloom tomatoes in pots in her parking space… proof that anyone can start a garden that yields food if they want to. She shares tips about gardening, as well as recipes on how to cook with all that bounty, and tells us all about the essential Korean herb that grows easily and is really versatile in the kitchen. With the arrival of Spring, this conversation comes just in time to inspire you to grow something…anything!…in your garden, on your patio, or even in a pot next to your parking space. *** Links to recipes and favorites from this week’s show: Follow Grace’s gardening adventures on @tinyfoodgarden! Check out Grace's Website , her podcast Creativity School , and follow her on IG @thegracechon Korean Perilla leaves: what are they and how to buy ? From Sue Pressey of My Korean Kitchen 10 ways to enjoy Perilla from JinJoo Lee of Kimchimari How to make tomato confit , from Sonya’s TikTok Immersion blender options for creating Grace’s favorite tomato sauce texture Heirloom tomatoes from Logan’s Garden if you’re near Los Angeles, or find out more about/order Goose Creek Heirloom Tomato seeds All three of us love Belle’s Bagels We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Mar 14, 2023

What are the key elements of a great lunch salad? How can you elevate a sandwich from ordinary to extraordinary? What simple kitchen tool is a game-changer when it comes to making crave-able meals? How do you make delicious lunches at home? This week’s episode was inspired by a lunch that Kari experienced at Sonya’s house several years ago. Sonya and her husband Jonathan created a beautiful midday meal, and Kari was struck by how effortlessly it came together. Kari’s approach to lunch fits into the “grab an apple and peanut butter” category, so sitting down to enjoy a lovely lunch felt different (in a good way). Kari asks Sonya to get specific about her approach to lunch, and this conversation explores classic lunch fare while offering a few new approaches that you might have never considered before. Sonya shares so many great tips and recipes, including her secret to the popular tuna salad she made at her restaurant, Beetroot Market & Deli. What inspires you at lunch? Drop us a line and let us know! *** Links to recipes from this week’s show: Our favorite Benriner mandolin Carrots really do taste sweeter when they’re grated , via Food52 Sonya’s tuna salad recipe Quick pickled red onions, via Dana Velden for TheKitchn , and how to quick pickle any vegetable Turkish sumac onions , by Whisk Affair Molly Yeh’s yogurt ranch Annie’s Goddess dressing for salad sandwiches Maria’s Italian Kitchen in Los Angeles We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Mar 7, 2023

Being a personal chef is, well…personal…and in this episode, we’re taking you on a behind-the-scenes look at our unique experiences cooking in our clients’ kitchens. We’ll share how we got to know our clients’ preferences, meal planning, shopping, and some of the unexpected realities of the job. Being a personal chef has its ups and downs, and we get real about what the profession is really like, and how it’s different from our other experiences working in the culinary world. “Do you cook like that at home?” is a common question we’re asked. It’s easy to imagine that a personal chef cooks beautiful meals for herself every day at home, and while the reality is far different, we are going to share tips we picked up that we still use in our home kitchens. P. S. If you’re curious about our chef beginnings, be sure to listen to Episode 11, “How We Started.” (You may be surprised to learn that neither of us went to culinary school!) *** Links to recipes from this week’s show: Smitten Kitchen’s Chickpeas & Spinach Anne Burrell’s Braised Chicken with Almonds Carrot Ginger Dressing from Caroline Phelps Green Thai Curry from Hot Thai Kitchen Lemon Pesto Spaghetti Squash from Love & Lemons Ali Slagle’s Turkey-Zucchini Burgers from the NY Times Homestyle Indonesian Cooking Cookbook Vicente Food s and Santa Monica Seafood We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Feb 28, 2023

“I want to run some ideas by you” launches these FOOD FRIENDS into a spirited conversation where they join forces to share ideas and recipes to make casually hosting during the week that much easier. Sonya asks Kari for advice on what to serve alongside the main dish. Kari eagerly (and firmly!) pitches ideas for suitable sides. Sonya shares her brilliant tip for a make-ahead dish that actually tastes better a day or two later, as well as a time-saving strategy that builds flavor to a delicious sauce. Kari adds smart tips on building a menu around mindful cleanup at the end of the night. The flurry of ideas and tips that emerge benefit any aspiring host (including these two food friends!). If you want to create a delicious dinner, but feel stuck with a menu item, or just need a boost of inspiration for future hosting, this is the episode for you! *** Links to recipes from this week’s show: Sonya’s guest for dinner, Adrian Hale , and her amazing dough recipe . Stay tuned for her upcoming book! Ina Garten’s couscous with pine nuts and currants Schug/Zhoug recipe adapted from Michael Solomonov via Tasting Table Reem Assil’s kofta recipe Sonya’s recipe for Amba , or find the premade condiment online and at Middle Eastern markets Mark Bittman’s braised lamb with wine and prunes for the NY Times Baked orzo recipe from Yotam Ottolenghi via The Guardian We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Feb 21, 2023

What happens when FOOD FRIENDS reunite? This episode captures all the excitement of Sonya’s recent trip to Los Angeles to visit Kari. Tune in to find out where Kari took Sonya out for dinner, and what treats Sonya brought to Kari in her suitcase. In this conversation, we’re also exploring what it means to be together with the people we love. As we begin to travel and reconnect with our nearest and dearest, how do we communicate care when someone comes to visit? What do we bring and how do we share parts of ourselves when we travel to visit our loved ones? From home cooking and flowers to restaurant recommendations and local points of interest, this episode offers many approaches to being a host as well as a guest. The tips we share about our experiences together might inspire you the next time you find yourself in the company of one of your favorite FOOD FRIENDS. *** Links to recipes from this week’s show: Pickle Soup, from Love Soup by Anna Thomas Sonya’s grandmother’s pumpkin pirozhki recipe and Sonya’s Tahini Cookies (replace chocolate with chopped dried fruit) KariKari chili crisp Pizzeria Mozza and Boreaks in Los Angeles Maurice in Portland Check out our Cookie episode to hear more about Sonya’s chocolate chip cookies, and our Party Snacks episode for more on Kari’s family’s Chex mix! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Feb 14, 2023

Have you ever wondered what chefs keep in their freezers? This week we’re waxing poetic about one of our favorite appliances, divulging some unexpected staples we always keep on hand, and offering some game-changing tips on how to store favorite freezer items. We like to think of our freezers as treasure chests filled with delicious possibilities, and we share the many ways we use our freezers to store both homemade and store-bought items. In this conversation, we’ll also discuss (and debate!!) what to do with all of the frozen treats we stash away, and ultimately we make the case that a freezer is a place for food investments of all kinds. Whether you’re a freezer pro or a newbie, tune in for hot takes on the coldest place in the kitchen! *** Links to recipes from this week’s show: Links to recipes from this week’s show: Kari’s favorite coffee cake comes from Pfaff’s Bakery in Pontiac, IL, and Sonya’s favorite place for chocolate cake in Portland, OR is Papa Haydn’s Our favorite Blueberry Pudding Cake from the late, great, Gourmet Magazine Sonya’s potato kugel recipe Breakfast cookies from Sally’s Baking Addiction And check out our Soup Episode to learn how we make broth (it’s always in our freezer)! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Feb 7, 2023

This week’s episode answers an essential question: what’s the best pizza? You may be relieved to hear that the answer is a very loud “ALL OF THEM!” We reminisce about the pizzas of our childhood, the slices that we’ve enjoyed together, and the pizza memories that we hold in our hearts, plus a few of the ways we love to make pizza at home. Our conversation explores pizza in its many forms: from cracker-y thin crusts and chewy sourdough slices to Sicilian + Chicago deep dish, from a classic cheese to a pie piled high with toppings. We embrace the notion that almost anything can serve as a pizza canvas: a bagel, an English muffin - even matzo! And we’ll share some of our favorite pairings for pizza dinners. We invite you to share your favorite pie and what you like about it, or maybe tell us about your favorite FOOD FRIEND that you wish you could have a slice with right NOW! *** Links to recipes from this week’s show: Pizzeria Mozza, Los Angeles, CA Gjelina Takeaway , Venice CA Kari’s Midwest favorites: Gumby’s in Champagne-Urbana, IL, Mario’s Pizza in Pontiac, IL, and Monical’s Pizza , Fairbury, IL Sonya’s Northwest favorites: Scottie’s Pizza Parlor , Portland OR, Ken’s Artisan Pizza , Portland, OR, and from back in the day, Pagliacci Pizza in Seattle We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Jan 31, 2023

frying, encourages you to freeze your tofu (who knew!), and describes several ways that silken tofu can be delicious in both savory and sweet dishes. *** Links to recipes from this week’s show: Sweet and Crunchy Tofu (made with potato starch) from Maangchi (Frozen) Tofu Braised in Soy Sauce from Chichi Wang of Serious Eats, and How to freeze Tofu by Jessie Yuchen of Bon Appetit Tofu Guide from Serious Eats Silken Tofu with green onion from Garlic Delight Vegan Mapo Tofu from David Tanis via the New York Times Hetty McKinnon’s Creamy Vegan Tofu Noodles for the New York Times Isa Chandra Moskowitz’ Tofu Balls and Tofu Short Ribs Tofu Chocolate Mousse from Martha Stewart) We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Jan 24, 2023

After fifteen years of friendship and collaboration, we’re finally asking each other the question: how did you get your first job as a private chef? This conversation traces each of our own unique culinary paths back to their humble beginnings cooking in homes across Los Angeles. We have no idea what took us so long to have this conversation, but are excited to discover so many unexpected similarities, including one that might be as surprising to you as it is to us! We’re also sharing some of the dishes that our clients asked us to make again and again, which we’re STILL cooking for our families and friends. This conversation really shows us that no matter how long you’ve known a friend, there’s always more to discover. *** Links to recipes from this week’s show: Blueberry Pudding Cake from Gourmet Magazine Nobu’s Miso-Marinated Black Cod via Kathryn Hill at TheKitchn Mark Bittman’s Vegetable Soup Dorie Greenspan’s Paris Mushroom Soup Ruth Reichl’s memoirs: Tender at the Bone and Garlic and Sapphires One of Tyler Florence’s Flourless Chocolate Cake recipes Sonya’s Turkey Chili ! (yes, she sent it to Kari as promised :)

Jan 17, 2023

This week we’re exploring our favorite meatless meals that are flavorful, easy, and exciting. These veggie-centric dishes include several one-pot meals, a deconstructed lasagna, and the “casserole” we both can’t stop making. We’ll also share a few surprising ways to use up that cauliflower! While we’re both fans of starting our week with a vegetarian dinner, we also don’t have any hard and fast rules about what day or time it needs to happen. This conversation inspired us both to get back into the kitchen and cook up all our favorite vegetable mains! *** Links to recipes from this week’s show: Our favorite Farro + Cauliflower Parmesan, by Sarah Digregorio for The New York Times Bon Appetit’s Whole Eggplant Parmesan by Dawn Perry Priya Krishna and Ritu Krishna’s Tomato Rice with Crispy Cheddar for The New York Times Yotam Ottolenghi’s Baked Rice via The Kitchn Anna Thomas’ Love Soup cookbook, and her “beans + greens” recipe Smitten Kitchen’s Pizza Beans Heidi Swanson’s Baked Quinoa Patties Fly by Jing and Hot Mama Smoky Coffee Chili Oil Sonya’s Plov , while not meatless, you can modify it by omitting the meat or substituting it with your favorite vegetable or legume

Dec 20, 2022

From intimate dinners to huge potlucks, this week we reflect on our favorite dishes of 2022. These stand-out food moments made the cut, not because of their ingredients, but because of the special FOOD FRIENDS we shared them with and where we ate them. We are inspired by our friends’ beautiful cooking, insightful questions, and courageous projects that continue to expand the ways that we eat, cook, and talk about food. We’re so glad you’ve joined us here this year; we love sharing these conversations with you, and we appreciate all the feedback we’ve received from your reflections. Thank you! We are going to take a break for a couple of weeks, and can’t wait to restart the conversation in 2023. Happy holidays and happy new year! *** Links to recipes from this week’s show: Diane Yen’s “Self Care Carbonara ” reel on IG inspired Kari Simply Recipes’ Braised Leeks Sonya’s Apple & Honey Ruffle Milk Pie recipe @ramenasayswow’s Crinkle Cake

Dec 13, 2022

Our food friend and cookbook author, Shannon Sarna, reveals all the details of her holiday cookie boxes and shares the recipes she must include each year, as well as some of the cookies she makes sure to leave out. She has us drooling over her cranberry streusel bars made with homemade cranberry jam (YUM!), as well as her legendary rainbow cookies from her new cookbook, Modern Jewish Comfort Food . We are thrilled to share this conversation and hope it gets you in the baking mood as much as it does for both of us. Tune in to hear why baking cookie boxes can be more than the alchemy of butter, sugar, and sprinkles… this special holiday tradition can communicate love, connect us to our past, and bring joy to our community. This week’s episode leaves us asking: how do we get on Shannon’s holiday cookie list next year? *** Links to recipes from this week’s show: Shannon’s new book Modern Jewish Comfort Food (it makes an amazing Hanukkah gift!) Cranberry Crumble Bars from Baked From Scratch Shannon’s favorite Whole Foods’ Chai Spiced Cookies , and Sonya’s favorite Chai Spiced Sugar Cookies Shannon's Black & White Cookies on The Nosher Kari’s favorite Spoon Cookies Sue Li’s Orange, Pistachio, Chocolate Shortbread for the NY Times Erik Kim’s Gojuchang Caramel Cookies for the NY Times Chocolate Mint Crinkle Cookies From Tutti Dolci and Classic Buckeyes!

Dec 6, 2022

“Classic Latkes & Country Ham” might not be an obvious holiday food pairing, but these two iconic dishes hold special places in our FOOD FRIENDShip. Sonya collected several key insights that led her to the latke of her dreams: crispy golden edges with a tender center. Surprisingly, one of those insights came from a catering experience with Kari, which helped Sonya to rethink the way she prepared latkes for a crowd. The conversation takes an unexpected turn to Christmas ham, a dish that has been shared for several generations by Kari’s family AND played a key part in Sonya’s life. The stories in this episode hint at several universal truths: crispy potatoes are good in any form, our friends are often our best teachers, and love can be expressed in many ways… even with a ham sandwich. **** Links to recipes from this week’s show: Sonya’s daikon and potato latkes with ponzu dipping sauce A ham “recipe” that’s similar to Kurt Lauritzen’s, aka Kari’s dad Michael Solomonov’s potato leek latkes Kari’s favorite recipe for cheesy potatoes from Jessica Merchant (it’s the closest to her mom’s version) Our favorite shaved veggie salads from Food and Wine and the NYTimes You too can order Linda’s Latkes !

Nov 29, 2022

The buttery, crunchy Chex mix Kari ate throughout her life is the traditional version that comes from the recipe found on the cereal box. Recently, Kari discovered an updated version of Chex mix that inspired us to talk all about our favorite party snacks, including muddy buddies and ranch fun dip! These snacks are equally fun at a party as they are in a lunchbox, or on a long car ride. Along with talking about our favorite childhood treats, in this episode we embrace our pasts and respective backgrounds, finding a deeper love and respect for the memorable foods that we may have once taken for granted. *** Links to recipes from this week’s show: Furikake Chex Mix Snack from Hana Asbrink at Food 52 (It’s become our new favorite!) Sohla El-Waylly’s Miso Party Mix Classic Muddy Buddies ! You can replace the peanut butter with tahini, or almond butter Ranch Fun Dip from Sohla El-Waylly at Bon Appetit French Onion Labne Dip from Romel Bruno at Food52

Nov 22, 2022

Welcome to our first guests! Lauren Miller Rogen and Seth Rogen have been hosting Thanksgiving together for close to twenty years. In this episode, they share stories about how they host and cook massive Thanksgiving gatherings, their favorite and not-so-favorite recipes, and how they’ve merged their different backgrounds (and tastes) to create new traditions with their friends and family. Not surprisingly, there’s a lot of laughter as we debate the merits of cranberry JELL-O salad, sweet potato casserole with marshmallows, deep-fried turkey, and more! *** Links to recipes from this week’s show: Slow Cooker Mac n’ Cheese Traditional Cranberry JELL-O Salad (Lauren likes to add mandarin oranges) The recent NY Times take on Cranberry JELL-O Salad Serious Eats’ on How to smoke a Turkey The Best Way to Fry a Turkey (but also, maybe don’t?)

Nov 15, 2022

This week we break down the elements for hosting a successful potluck meal, whether it’s for Thanksgiving or any time of year. We’ll share our favorite dishes, as well as tips for both hosting or attending potlucks. As always, Kari and Sonya will share their unique culinary experiences like Kari’s favorite Midwestern “salads” that her family makes at Thanksgiving, both of which include Cool Whip. And Sonya shares a couple of different approaches to potato salad, including a classic Soviet potato salad that includes canned peas… and Kari’s not so sure about it. For us, Thanksgiving and potlucks are a time to throw out the playbook and do what feels right to you. All traditions and food memories are welcome, even when they include Cool Whip and canned peas. *** Links to recipes from this week’s show: Kari’s favorite farro salad: Charlie Bird’s Farro Salad by Melissa Clark Sonya’s favorite Spinach and Roasted Vegetable Salad with Chickpeas, also by Melissa Clark Kari’s family’s jello salad recipes Sonya’s Salad Olivier recipe , a Soviet-style potato salad Dorie Greenspan’s Pumpkin Stuffed with Everything Good

Nov 8, 2022

Sonya tells Kari all about the life-changing frittata made by her chef friend, Lauren Chandler . Who knew this simple egg dish could be so delicious with a few key, unexpected, ingredients? Frittatas and egg casseroles are the perfect dishes to feed a crowd during the holiday season, or really any time of year. Kari and Sonya also talk about Kari’s breakfast egg casseroles, and the benefits of having a dish you can make the night before, and easily pop into the oven in the morning. *** Links to Lauren Chandler’s reference recipes + her notes about the frittata: Bon Appetit’s - How to Master Frittata for a Crowd , as was as their 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 1/2-cup of heavy cream per dozen eggs. The creaminess was definitely also due to the heavily caramelized onions. Also, I added 3/4=cup shredded Tillamook cheddar per dozen eggs, as well as herbs.” Links to our favorite related recipes: Just a Taste’s Make Ahead Breakfast Casserole is perfect for fall Melissa Clark’s Green Strata with Goat Cheese and Herbs Susan Spungen’s Sausage Egg and Kale Casserole Marcella Hazan’s Bolognese Recipe The kind of quiche Sonya grew up with, from Peas Love & Carrots

Nov 1, 2022

Kari is known for bringing jars of delicious, nourishing soups and broths to her friends’ doorsteps. Homemade broths and soups can be the best gift you can give someone, especially if they’re under the weather or going through a rough patch. In this episode, we talk about all the ways we like to make bone broth, mineral broth, and vegetable broth, and how we turn those broths into soup. Links to some of our favorite related recipes: Rebecca Katz’ Mineral Broth , and her book The Cancer Fighting Kitchen Serious Eats collection of stock and broth recipes Ina Garten’s chicken noodle soup recipe Sonya’s chicken pelmeni recipe

Oct 23, 2022

Sonya’s quest for the perfect chocolate chip cookie led her on a 10-year journey of tasting, testing, and asking hundreds of questions all in the name of creating her ideal version of America’s most iconic cookie. In this episode, we examine the ingredients that make a great chocolate chip cookie, delving into specifics about butter, chocolate, and more. Sonya reveals details about the many chocolate chip cookies that she loved before creating her ultimate recipe for the perfect chocolate chip cookie. Kari confesses that she prefers to eat her cookies frozen and that her freezer is stocked with cookies of all kinds, including the colorful boxes sold by enthusiastic young girl scouts. Our conversation explores a spectrum of cookie making and eating that’s sure to leave you with a serious craving for your perfect version of a chocolate chip cookie! Links to some of our favorite recipes: Bon Appetit ’s Brown Butter and Toffee Chocolate Chip Cookies Christina Tosi’s (of Milk Bar) famous chocolate chip cookie with non-fat 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