If you’ve ever come home with a bundle of asparagus, some greens, or a beautiful piece of fish— only to fall back on the same old routine— this episode is for you.

This week, we’re sharing 30-minute spring meals that feel fresh and seasonal but are built for real weeknights: minimal prep, big flavor, fewer dishes, and smart shortcuts.

By the end of this episode, you’ll have:

1. Two easy stir-fries to make the most of asparagus season
2. A surprisingly simple dumpling you can make in about 15 minutes
3. A way to turn a small piece of fish into a Japanese restaurant-style meal at home

Press play now to make your spring cooking simpler and easier!

***

For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!

***

Links:

15-minute turmeric black pepper chicken with asparagus by Ali Slagle for NYT Cooking – we love the turmeric from Diaspora Co and from Burrlap & Barrel

Steak and asparagus stir fry with rice by Martha Stewart 

Easy lamb meatballs for mediterranean bowls from Recipe Tin Eats

Lemony Peas and Dumplings by Carolina Gelen for NYT Cooking

Japanese Sashimi and Rice (Chirashi) by Staci Adimando for Saveur

Salmon with Swiss Chard and Radishes (one-pot) by Emily Paster for Midwest Living

Some of our favorites from last year’s episode: 

Sonya’s sheet-pan lemony baby artichokes and potatoes, and also her simple roasted artichoke recipe

Penne with asparagus and lemon sauce by Faith Heller Willinger, from The 150 Best American Recipes cookbook

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here.

Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!

By the end of this episode, you’ll want to make Ham El-Waylly's highly-rated Kung Pao tofu recipe that’s perfect for breaking out of a cooking rut. You’ll also want to try a loaded veggie sandwich that’s a fridge-cleanout hero, and you’ll discover a fresh take on a morning pastry.

Tune in for a quick dose of home cooking inspiration!

***

For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!

***

Links: 

Kung Pao Tofu by Ham El Waylly for NYT Cooking

Ham El Waylly’s new book book: Hello, Home Cooking: Do-able Dishes for Everyday and our episode with Ham 

Raspberry Danish with puff pastry video

Sonya’s blueberry cheesecake danish recipe

Kari’s Veggie Sandwich:

• Thickly sliced whole-wheat sourdough (Adrian Hale’s recipe), but any thick-sliced fresh bread would work!
• Spread hummus on one slice of bread (I love Little Sesame classic) and top with grated carrot and crumbled feta
• Mash avocado and a little kosher salt on the second siide, then top with thinly sliced cucumber, peeled and thinly sliced kohlrabi, and honey-mustard pickles (my family’s local fave Kaylin & Kaylin)
• Shred romaine, baby gem, or iceberg lettuce and carefully top one side, then close the sandwich, and cut in half
• Serve with your favorite chips!

****

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here.

Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

This week, we’re sharing 6 flexible soup-and-salad menus that celebrate seasonal ingredients while keeping home cooking unfussy. We’re relying on light, brothy soups with greens and herbs, silky vegetable purées, and bright seasonal salads packed with herbs that are as satisfying as they are colorful. 

By the end of this episode, you’ll:

1. Rethink soup season with spring-ready recipes that feel both cozy and light
2. Have go-to soup and salad pairings for easy, complete meals for weeknights or entertaining
3. Feel more confident turning farmers' market finds (or freezer staples) into vibrant dinners

Whether you’re cooking for one or hosting a dinner party, press play now to bring fresh, feel-good spring cooking to your table!

***

For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!

***

Links:

Spring tortellini soup with peas and asparagus by Amelia Rampe +

Strawberry kale salad from our Substack 

Lemony Carrot + Cauliflower Soup by Melissa Clark +

Collard Green Salad with Ginger and Spicy Seed Brittle by Claire Saffitz for Bon Appetit

Somen noodle soup with mushrooms and greens by Sue L for NYT Cooking + 

Vietnamese chicken salad from Food & Wine

Locro de Papas adapted from Anastacia Marx de Salcedo for Gourmet + 

Escarole salad with Horseradish and Capers by Ignacio Mattos for Bon Appetit 

Lentil tomato soup by Carolina Gelen + 

Alice Waters’ baked goat cheese with spring lettuce salad 

Stracciatella with Broccoli Rabe from Sunset Magazine +

Little Gem Salad with Lemon Cream and Hazelnuts by Joshua McFadden, adapted by Michael Gradyon and Nikole Harriott for Bon Appetit 

Other mentions:

Lee Bailey’s Soup Meals

Springtime Minestrone from our Substack 

****

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here.

Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!

By the end of this episode, you'll want to make tofu schnitzel that's shatteringly crunchy on the outside, tender on the inside, and completely plant-based. You'll also discover two easy pies: a saltine-crusted Atlantic Beach pie that's sweet, salty, and tangy all at once, and a creamy chocolate pie with an Oreo crust.

Tune in for a quick dose of home cooking inspiration!

***

For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!

***

Links

Crispy Tofu Schnitzel from Live Eat Learn

Chocolate cream pie with an Oreo crust by Samantha Seneviratne for NYT Cooking (unlocked)

Atlantic Beach Pie by Bill Smith for NYT Cooking (unlocked), made with a saltine crust, creamy lemon-lime filling, and topped with tangy labneh-whipped cream topping

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here.

Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

This week, we're cutting through the overwhelm with 8 seasonal recipes worth adding to your spring rotation.

By the end of this episode, you'll:

1. Have quick, easy ways to make the most of asparagus season — including a speedy sheet pan meal and a light, herbaceous spring roll
2. Know exactly what to do with a beautiful bunch of purple spring onions, like baking a buttery, savory tart you can make with store-bought crust
3. Discover the rhubarb recipe we make every single year, plus a new one we can't wait to try

Listen now before your next market trip!

***

For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!

***

Asparagus

Grilled asparagus tofu spring rolls from Bojon Gourmet

Broiled salmon and asparagus with creme fraiche by Molly Gilbert for Sunset Magazine (and you can even make creme fraiche at home)

Arugula

Easiest shaved asparagus and arugula salad from Canal House

Favas & Peas

Sizzling Halloumi with Fava Beans and Mint

Spring onions

Spring onion and cheddar quiche with balsamic tomatoes from Olive Magazine

David Leibovitz herbed ricotta tart with spring onions (you can leave out the chorizo and use any 9” tart pan you like)

Nettles

Nettles on pizza or another recipe

Rhubarb

Claire Saffitz’s rhubarb custard cake for Bon Appetit or Roasted rhubarb from Zoe Francois

Coconut milk custard with strawberry rhubarb compote

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here.

Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences!

Or order Sonya's cookbook Braids for more Food Friends recipes!

In this bite-sized episode, we’re sharing the most delicious things we cooked and ate this week to inspire each other — and you.

By the end of this episode, you’ll want to make a Kenyan weeknight-friendly mung bean curry that’s rich with coconut milk and fully vegan. You’ll also discover a chocolate almond cookie that’s naturally gluten-free, perfect for using up extra egg whites, and elegant enough for any occasion.

Tune in for a quick dose of home cooking inspiration, and walk away with two recipes you’ll want to make again and again!

***

For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!

Our next gathering is April 8th at 4:30 PM PT!

***

Links:

Nengu - Kenyan Mung Bean Curry from Baking Hermann

Chocolate Amaretti Cookies by David Tanis for NYT Cooking

Ottolenghi’s amaretti cookie recipe

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here.

Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

It can feel like a lofty goal, but in this episode, Ham El-Waylly shows us how approachable it really can be. He shares practical, real-life cooking tips and easy, flavor-building techniques that work in any kitchen, no matter how busy or overwhelming daily life feels.

By the end of this episode, you’ll learn:

1. How toasting pasta might change the way you think about spaghetti forever
2. A surprising method for transforming tofu into something everyone at the table will love
3. The inexpensive, often-overlooked tools restaurant chefs rely on that can make a big impact in a home kitchen

Press play to hear our conversation with the insightful and inspiring Ham El-Waylly, and discover new recipes and techniques you’ll want to try out right away!

***

For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!

***

Links:

You can find Ham El Waylly on Instagram, and visit his restaurant Strange Delight in Brooklyn!

Check out his new book: Hello Home Cooking! Doable Dishes For Every Day

Some of our favorite recipes by Ham, from NYT Cooking (unlocked):

Kari’s favorite Cauliflower Salad Sandwiches

His very popular Kung Pao Tofu

Corn and Miso Pasta Salad

Brown Butter Bucatini with Charred Cabbage

Recipes we can’t wait to make from Hello Home Cooking:

Toasted Thin Spaghetti with Black Beans and Parm

Eggplant and Tofu Ragu

Tahini roasted swordfish

Date Fudge

Frito Chocolate Ganache Tart

Some of Ham’s favorite kitchen appliances and tools:

Zojurushi Rice cooker

Fish Spatula

The Kunz Spoon

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here.

Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!

By the end of this episode, you’ll want to make our new favorite crispy vinegar-roasted chicken with garlicky crushed olive sauce that’s easy enough for a weeknight and impressive for hosting guests.

You'll also discover a one-bowl black bean brownie recipe that’s ultra fudgy, gluten-free, and comes together with simple pantry staples.

Tune in for a quick dose of home cooking inspiration!

***

For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!

***

Links:

Alison Roman’s vinegar chicken with crushed olive dressing

Fudgy black bean brownies from Live Eat Learn

A pineapple beet smoothie from Three Little Chickpeas

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here.

Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

Whether you're preparing a Passover Seder, an Easter dinner, or a casual spring gathering with friends, this episode delivers four complete seasonal menus with appetizers, mains, sides, and showstopping desserts. Every menu relies on the best ingredients of the season, includes make-ahead options, and works around common dietary restrictions and holiday traditions.

In this episode, you'll discover:

1. Dishes you can prep days in advance (both vegetarian and meat options)
2. Simple, high-impact recipes like slow-cooked salmon, an herb-packed salad, and a cozy soup-and-grilled-cheese dinner menu that guests will rave about
3. Grain-free and gluten-free desserts starring seasonal fruit like tangy rhubarb and sweet strawberries

Hit play and walk away with the recipes and hosting confidence to pull off beautiful, relaxed spring gatherings all season long!

***

For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!

***

Links:

Previous Spring Hosting episodes with menus:

Last year’s and our very first episode on spring hosting from season one

Sonya’s Passover Menu:

Sicilian tuna crudo by Coley Cooks

Sonya’s golden chicken and veggie soup with matzo balls and dill pistou

Slow cooked lamb with white wine and potatoes by Alison Roman

Roasted fennel onion and orange by Molly Stevens

Sephardic leek patties from Fashion Tales Blog

Simplest almond torte by Chaya Rappoport of Retro Lillies

Grain free carrot cake from Smitten Kitchen

Grain free dairy free chocolate chip pecan blondies from Ambitious Kitchen

Kari’s Seasonal Dinner Party:

Spinach and artichoke dip by Tastes Better From Scratch, served with baguette or chips

Steak + spring veg with spicy mustard by Claire Saffitz for Bon Appetit

Malted Strawberry Cream Puffs from Midwest Living

Strawberry-Rhubarb Compote with Ginger and Lime via Live Earth Farm and based on a Bon Appetit article, served over Sonya’s rice pudding

Sonya’s Spring Entertaining Menu:

Oma’s green mountain salad by Sara Grueneberg for Food & Wine

Slow salmon with citrus and herb salad by Alison Roman

Green rice pilaf by Mark Bittman for NYT Cooking (unlocked)

Strawberry cheesecake ice cream pie by Smitten Kitchen

Kari’s Casual Grilled Cheese and Soup Night:

Bagna Cauda Dip with Assorted Vegetables from Epicurious

Creamy asparagus soup from Dishing Up The Dirt, paired with white cheddar grilled cheese from Love & Lemons

No-bake lemon mousse by Kristina Razon for The Kitchn

Episode 263: BB French Yogurt Cake from Substack + Roasted Cabbage Salad with Kimchi Ground Turkey

A “No-Measure” French Cake and Combining Two Dinner Recipes into One! Our Best Home Cooking Bites of the Week

A “No-Measure” French Cake and Roasted Cabbage Salad! Our Best Home Cooking Bites of the Week

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here.

Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!

By the end of this episode, you’ll want to make a classic French yogurt snacking cake that’s foolproof for beginner bakers of all ages, and a roasted cabbage rice bowl that’s a fridge-cleanout dinner and is packed with protein, flavored with tangy lime juice and salty-rich peanuts.

Tune in for a quick dose of home cooking inspiration!

***

For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!

***

Links:

“No Measure” French Yogurt Cake from our Substack

Roasted Cabbage Salad with Spicy Lime Dressing by Kristina Felix for NYT Cooking

Kari topped her salad with kimchi ground turkey from this lettuce wrap recipe by Alexa Weibel via NYT Cooking

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here.

Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

We’ve all been there. That's why today we're each sharing our top eight essential ingredients and the recipes that go with them. These kitchen essentials live in our pantry, fridge, or freezer at all times, no matter what. They’re the real workhorses that pull double and triple duty across breakfast, dinner, weeknight meals, and entertaining.

By the end of this episode, you'll:

1. Discover why a simple jar of whole grain dijon belongs in every fridge, and how it transforms everything from egg salad to a creamy pan sauce for salmon
2. Learn how two humble ingredients — shelf-stable milk and yogurt — unlock a surprising range of recipes, from a stack of perfect pancakes to a gorgeous 4-ingredient yogurt cake
3. Find out why hoisin deserves a permanent spot in the pantry, and how it can become the star of a weeknight noodle dish that will become your new go-to

Press play now for inspo on how to stock your kitchen and make home cooking feel a whole lot easier!

***

For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!

***

Links:

Yogurt for…

Green Goddess dressing from Love & Lemons

4 Ingredient Yogurt Cake by Dels Cooking Twist

And for ranch dressing, yogurt bowls, to make labneh, and more

Shelf Stable Milk…

Marcella Hazan’s bolognese sauce from NYT Cooking (unlocked)

Sonya’s rice pudding

Everyday pancakes by Mark Bittman from NYT Cooking (unlocked)

Jordan Marsh’s Blueberry Muffins adapted by Marian Burros for NYT Cooking

Mac and cheese (box or homemade), guests who need milk in their coffee or tea, for smoothies and overnight oats

Ground turkey or chicken for…

Sheetpan turkey meatballs with chickpeas from Smitten Kitchen

Or for Keema Shimla Mirch (Ground chicken with bell peppers) by Zainab Shah for NYT Cooking (unlocked), or Sonya’s turkey kotleti (small turkey patties), or taco filling similar to what Kari and Sonya make from Feel Good Foodie,

Mirepoix — aka carrots, celery, and onion…

Many great soups start with carrots, celery, onion: like classic chicken soup and Clean-out-your-fridge veggie soup from our Substack

Big pot of beans or beans on toast from NYT Cooking

Beef Stew from Spend with Pennies

Whole grain dijon mustard…

For classic vinaigrette like this one by Samin Nosrat from NYT Cooking

Sonya’s golden egg salad

Creamy mustard pan sauce from Serious Eats for salmon

Sonya’s herby potato salad from our Substack

Hoisin…

Soy-Basted Chicken Thighs with Spicy Cashews by Sam Sifton for NYT Cooking

Hoisin Garlic Noodles by Hetty Lui McKinnon for NYT Cooking

Slow-Cooker Pork Tacos with Hoisin & Ginger by Sam Sifton for NYT Cooking

Kimchi Chicken Lettuce Wraps by Alexa Weibel for NYT Cooking

White beans…

Spicy white bean stew with broccoli rabe by Alison Roman for NYT Cooking

Mediterranean white beans and greens from Grateful Grazer

Big bars of chocolate and bags of mini chocolate chips…

Bars of chocolate for any chocolate chip cookie recipe and Kari’s family’s favorite flourless chocolate cake by Tyler Florence via Food Network

Mini chips to make Zoe Francois’ Breakfast Cookies & homemade granola bars

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here.

Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

***

Is it a soup… or is it a stew? And why does it matter which we call it?

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!

By the end of this episode, you’ll want to try a weeknight-friendly Alison Roman recipe that uses just a handful of ingredients but delivers big, bold flavor. You’ll also discover a seasonal take on toubeloueh that’s perfect for meal prep or even your next dinner party.

Tune in for a quick dose of home cooking inspiration!

***

Links:

Spicy White Bean Stew with Broccoli Rabe by Alison Roman for NYT Cooking (unlocked), and Sonya loves the NY Shuk brand of harissa paste

Winter Tabbouleh, aka Brussels Sprouts Salad with Pomegranate & Pistachios by Sheela Prakash for NYT Cooking (unlocked)

For the marinara pasta with peppers, sauté a red pepper, a green pepper, and a generous amount of garlic. Add a jar of your favorite marinara (we like Rao's) and then toss in the cooked pasta with some grated Parmesan and stir in the pot for a few minutes until glossy.

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here.

Order Sonya's cookbook Braids for more Food Friends recipes!

In this week’s episode, we sit down with the brilliant Victoria Granof to talk about baking as ritual, instinct, creativity, and care.

From working alongside Anthony Bourdain and Snoop Dogg to cooking for Ruth Reichl in her home, Victoria brings a lifetime of wisdom and experience as a culinary creative, legendary food stylist, mentor, and coach.

A James Beard Award finalist and one of Cherry Bombe’s 100 most inspiring women in food, Victoria shares how baking can be both grounding and transformative, whether you’re baking as an act of service for those in need or making shortbread cookies in your home kitchen.

In this episode, you’ll discover:

1. The influences and cookbooks that have shaped Victoria’s culinary life
2. How ritual, full moons, and community come together in her monthly Substack gathering, Be Kneady
3. What decades of food styling have taught her about risk and instinct

If you’ve ever wanted to bake with more confidence, more curiosity, and more meaning, this conversation will change the way you think about what happens in your oven.

Press play now and rediscover the joy of baking at home!

(Photo of Victoria Granof by Louise Hagger)

***

Looking to connect with avid fellow home cooks?

Join us on our live monthly calls by becoming a paid subscriber to our Substack here!

Or sign up for free to receive recipes and roundups straight to your inbox.

***

Links:

Victoria Granof’s Substack: Delicious Tangents, where she hosts her “Be Kneady” monthly gatherings, you can also follow her on Instagram, and find more about her here, or sign up to work with her 1:1.

Check out Victoria’s gorgeous book: Sicily, My Sweet – Love Notes to an Island, with Recipes for Cakes, Cookies, Puddings, and Preserves.

Cookbooks Victoria referenced: Marcella Hazan’s Essentials of Classic Italian Cooking, The Joy of Cooking, Maida Heatter’s cookbooks, Rose Levy Berenbaum’s baking books, and Carol Field’s The Italian Baker.

Silver dollar pancake recipe from Betty Crocker (the recipe Victoria originally used was from The Betty Crocker Cookbook for Boys and Girls.

Victoria’s grandmother’s simple braided cookies with sesame seeds can be found in her book, Sicily My Sweet

Some of Victoria’s food styling: her Belgian food shoot with Kenji Toma, and the dripping ice cream cone for Bon Appetit Magazine

Lady M Crepe Cakes

Pretzel shortbread cookie recipe from Host The Toast. In Victoria’s words: “I discovered from the label of the Lost Bread pretzel shortbread that they use breadcrumbs (wheat, rye,barley), which I guessed were crumbs from their wheat, rye and barley sourdough bread, so I made dried breadcrumbs from that exact bread and whirred them in the food processor to the consistency of whole grain flour, and subbed them measure for measure for the pretzel crumbs and EUREKA!!! The pretzel flavor comes from the lye bath and pretzel salt.”

The new Gourmet Magazine.

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

Order Sonya's cookbook Braids for more Food Friends recipes!

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!

By the end of this episode, you’ll discover why the Zuni Café Cookbook is a timeless classic for home cooks – including why the roast chicken and bread salad is still its most famous recipe!

You’ll also want to make our favorite nachos layered with veggies, beans, and meat. Discover how to construct it so each layer is perfectly cheesy and flavorful, and it might just become your new favorite weeknight meal.

Tune in for a quick dose of home cooking inspiration!

***

Join us on our live monthly calls by becoming a paid subscriber to our Substack here! Or sign up for free to receive roundups and recipes straight to your inbox. 

We can’t wait to gather in community and swap recipes + tips with fellow curious home cooks!

***

Links:

Zuni Cafe Cookbook, by Judy Rodgers

A simplified version of the famous roasted chicken and bread salad from Smitten Kitchen 

Pasta with spicy cauliflower from Amateur Gourmet (the original uses a mix of broccoli and cauliflower, which he mentions) 

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

Order Sonya's cookbook Braids for more Food Friends recipes!

If you’re constantly asking, “What’s for breakfast, lunch, or dinner?” This episode is packed with easy meal ideas and real-life recipes to reduce that feeling of overwhelm, and deliver practical inspiration you can use all week.

In this episode, you’ll learn how to:

1. Upgrade your breakfast with a simple Turkish-inspired egg dish or a skillet pancake that brings joy to any morning
2. Make lunchtime easier with smart leftover transformations and a few make-ahead, deli-style salads 
3. Discover two flavorful sheetpan dinners, and a one-pot meatless main we're making on repeat

Tune in now, peek inside our kitchens, and leave with fresh ideas for the week ahead!

***

For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!

***

Links: 

Day 1

Sonya:

Breakfast – Yogurt bowl with homemade granola, flax, kiwi, blueberries, goji berries and homemade granola.

Kari’s granola recipe is from Sony’as cookbook, Braids, and David Leibovitz has a a really good loaded tahini granola recipe

Lunch – Golden egg salad, black sesame rice crackers, tangerine, carrots, sauerkraut, radishes, grapes, pickled kohlrabi

Dinner – Tomato lentil stew with crispy potatoes, by Hetty Lui McKinnon for NYT Cooking (unlocked)

Kari:

Breakfast – Dutch Baby recipe by Florence Fabricant from NYT Cooking (unlocked), made with Einkorn flour and inspired by the recipe in Einkorn Made Easy by Adrian J.S. Hale

Lunch – Huevos Rancheros by Kay Chun for NYT Cooking (unlocked), made with leftover refried beans and salsa from takeout 

Dinner – Roasted Cauliflower with Feta & Dates Sheet Pan Salad by Kendra Vaculin for Bon Appetit (radicchio and shredded cabbage was subbed for the arugula, and hazelnuts were swapped for pistachios )

Day 2

Sonya:

Breakfast – Turkish-inspired eggs, but instead of poached eggs, they were fried in butter spiced with smoked paprika and aleppo pepper, once cooked placed on yogurt with added dill and pepper, served with toast

Lunch – Herby tuna salad, winter citrus, pomegranate, mint salad, celery and kohlrabi salad with date and almond 

Dinner – Shawarma chicken thighs by Sam Sifton for NYT Cooking (unlocked) (using this shawarma spiced blend, and bone-in skin-on thighs), served with roasted thyme carrots and parsnips from Food Network (honey is optional)

Kari: 

Breakfast – Peanut Butter & Honey Cereal Bars from our Substack, using a combination of Grape Nuts and Rice Krispies, Kari froze the bites in individual snack bags, served with a smoothie with banana, dates, blood oranges, kohlrabi leaves, ice and full-fat Greek yogurt  

Lunch: Saucy chickpeas with sour cream in a tortilla with cabbage on top (coming soon to our Substack!)

Dinner –  Leftover pizza from Prime Pizza with radicchio salad topped with crispy panko breadcrumbs, toasted hazelnuts, and balsamic vinaigrette

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

Order Sonya's cookbook Braids for more Food Friends recipes!

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!

By the end of this episode, you’ll want to make our favorite crispy-topped “pizza beans” that are hearty, cheesy, and ideal for a meatless dinner. You’ll also discover how a local butcher inspired our new favorite collagen-rich braised meat sauce.

Tune in for a quick dose of home cooking inspiration!

***

For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!

***

Links:

Smitten Kitchen’s pizza beans

Sausage Ragu by Sara Jenkins and Nancy Harmon Jenkins, adapted by Julia Moskin for NYT Cooking (unlocked)

Pennsylvania-Dutch scrapple from Food Network

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

Order Sonya's cookbook Braids for more Food Friends recipes!

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

When you’re tired and hungry, it’s easy to reach for the same jar of sauce and the same box of noodles. In this episode, we’re showing you how to turn pantry staples and simple techniques into pasta dinners that feel comforting, craveable, and completely new.

By the end of this episode, you’ll:

1. Learn the secrets to a crispy-topped, gooey baked pasta that’s worth turning on the oven
2. Expand your rotation with dishes built around seasonal greens, wild mushrooms, and bright citrus
3. Discover how to harness your pantry to build bold, flavor-packed sauces—including a Samin Nosrat recipe we can’t stop making
4. 
   

Press play and make pasta night the best night of the week.

***

Links

Six Seasons of Pasta by Joshua McFadden and Martha Holmber, for all the best ways to make a baked pasta dish

Baked Ziti from All Recipes – Sonya made a version with Cavatapi pasta and swapped sausage for blanched broccoli rabe

Cheesy baked pasta with Sausage and Ricotta by Melissa Clark for NYT Cooking 

Baked gnocchi alla Sorrentina from Wishbone Kitchen 

River Cafe Walnut Tagliatelle from The Guardian (we skip adding oil to our pasta water)

Sausage ragu by Sara Jenkins and Nancy Harmon Jenkins, adapted by Julia Moskin for NYT Cooking (unlocked)

Bucatini with Swiss Chard, Raisins and Parm by Joshua McFadden by way of Nigella Lawson by way of Amateur Gourmet

Creamy Mushroom Pasta with Garlic Miso Butter by Chandra Ram for Food & Wine

Nigella Lawson’s famous lemon linguine

Chicken Piccata pasta by Anna Theoktisto for Food & Wine

Samin Nosrat’s spicy tuna pantry pasta from Food and Wine

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!

By the end of this episode, you’ll want to try British-style roastie potatoes known for their golden, crackly exterior and fluffy interior. You’ll also want to cook up our go-to chicken enchiladas; they're perfect for weeknight dinners, feed a crowd, and make smart use of leftovers so you can get dinner on the table with ease. 

Tune in for a quick dose of home cooking inspiration!

***

Links:

British roast potatoes from The Jam Jar

For a deep dive on roasties, check out  The Best Crispy Roast Potatoes by Kenji Lopez-Alt for Serious Eats

Sam Sifton's Chicken Enchiladas with Salsa Verde for NYT Cooking (unlocked)

But this week, Kari used leftover roasted chicken and green enchilada sauce by Siete Foods (not sponsored!), and topped them with Monterey Jack and Queso Fresco

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!

Order Sonya's cookbook Braids for more Food Friends recipes!

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

If you’re craving something crisp, bright, and alive during the winter, this week we're making the most of peak cold-weather produce. We’re sharing 10 salad recipes built around seasonal ingredients like juicy citrus, crunchy celery, hearty winter greens, and smart pantry staples.

By the end of this episode, you’ll:

1. Discover make-ahead–friendly salads that work just as well for meal prep as they do for entertaining
2. Find stunning, flavor-packed salads that might completely change how you cook with celery, citrus, and even Brussels sprouts
3. Learn which two salads are hearty enough to stand alone as a full meal

Press play now and let this episode change the way you enjoy salads all winter long.

***

Sign up for our Substack here for original recipes and a roundup from each episode.

Upgrade to paid, and join our monthly live Q&A!

***

Links: 

Sonya’s citrus, pomegranate, mint and feta salad with pomegranate molasses dressing

Brussels Sprouts with Pomegranate & Pistachio by Sheela Prakash for NYT Cooking (unlocked)

Celery root remoulade by Alice Waters, shared by Full Belly Farm 

Celery dates almonds parmesan inspired by Six Seasons by Joshua McFadden, recipe by Cookie & Kate

Sonya’s celery and kohlrabi salad with date and almond

Ultimate Winter Salad by Natalie Perry for The Pioneer Woman

Thai Pomelo Salad from Healthyish and Happy

Thai Peanut and Cabbage Salad from Cookie & Kate 

Anna’s California salad from A Modern Way to Eat by Anna Jones, shared by 101 Cookbooks

Winter Panzanella from Floating Kitchen

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here.

Order Sonya's cookbook Braids for more Food Friends recipes!

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!

By the end of this episode, you’ll want to find out for yourself if you should jump on the Japanese yogurt cheesecake trend, and you'll also discover a next-level take on no-bake rice crispies treats!

You'll also want to try our favorite slow-cooker braised chicken dish, which relies exclusively on pantry staples and can be the foundation for countless dishes -- like a delicious weekday taco.

Tune in for a quick dose of home cooking inspiration!

***

To join our monthly live hang, or for more recipes and cooking inspiration, sign up for our Substack here.

***

Links:

Two-ingredient viral Japanese yogurt cheesecake recipe from Food & Wine

Pistachio Halvah Rice Krispie Treats by Miro Uskokovic from NYT Cooking (unlocked)

Kari’s slow cooker braised chicken for an easy taco lunch

Tortilla Land ready-to-cook flour tortillas that Kari uses (not sponsored!)

***

To join our monthly live hang, or for more recipes and cooking inspiration, sign up for our Substack here.

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

Order Sonya's cookbook Braids for more Food Friends recipes!

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Date night doesn’t have to be fussy or complicated to be special, and we firmly believe it can be about cooking incredible food for anyone you're close to: a partner, family, roommates, or friends.

This week, we’re sharing our top 10 date night recipes, and by the end of this episode, you’ll:

1. Learn simple fuss-free dishes, like a 30-minute crispy artichoke pasta, and a no-churn ice cream
2. Discover interactive meals, like a home-cook-friendly Japanese hot pot
3. Find out about our favorite 15-minute, elegant classic French main course

Listen now to get inspired to make a memorable date night dinner at home... no hard-to-get reservations, waiting in line, or complicated cooking required!

***

Links:

Japanese shabu shabu (hot pot) at home from Just One Cook, or sukiyaki from White On Rice Couple

Classic sole meuniere by Molly Wizenberg, serve with steamed asparagus

Ricotta gnocchi by Mark Bittman for NYT Cooking (unlocked)

Crispy artichoke pasta by Andy Baraghani for NYT Cooking (unlocked)

Crepe night with savory buckwheat crepes by Martha Rose Shulman, and chocolate crepes by Zeynab Issa, both for NYT Cooking (unlocked)

Heart-shaped french toast by Sew White, and use the outside of the heart for “Egg-in-a-heart” (aka toad-in-a-hole)

Nigella Lawson’s one-step no-churn coffee ice cream

Heart-shaped pastry with strawberries and whipped cream from Bos Kitchen

Kiwi fool by Eric Triesit

Tiramisu dippers by Anna Painter for Delish

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here.

Order Sonya's cookbook Braids for more Food Friends recipes!

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!

By the end of this episode, you’ll crave a veggie sandwich that’s packed with easy-to-make homemade saurekraut, and you’ll get inspired to cook up restaurant-style pizza at home – loaded with crispy kale and savory crumbled sausage.

Tune in for a quick dose of home cooking inspiration!

***

Links:

Tabor Bread is one of Sonya’s favorite spots for sourdough loaves in Portland, OR

Our favorite brand of hummus is Little Sesame (not at all sponsored)

An easy reliable homemade sauerkraut recipe from The Gefilteria

Sweet Salt Food in Los Angeles inspired Kari’s pizza at home

Sourdough pizza dough made from Adrian Hale’s “Communal Table Bread - My easiest first bread recipe”

And our favorite super easy no-knead pizza dough

***

What if a seasonal winter produce haul could be as versatile, delicious, and exciting as a flat of berries in peak summer? 

This week we’re sharing our 10 must-have winter farmers’ market produce picks, and the recipes to go with them.

By the end of this episode you’ll:

1. Discover a viral sweet potato recipe that will change how you make it forever
2. Learn simple and quick techniques for coaxing sweetness and depth from veggies like parsnips, turnips, and cabbage
3. Find out about our go-to winter weeknight meals, like a sheetpan chicken dinner full of greens and a rustic cabbage skillet dish

Tune in now to learn how the winter farmers' market might surprise you, and how to turn seasonal produce into satisfying meals you’ll want to dig into all season long!

***

Links

Sweet Potato:

New technique for the best whole roasted japanese sweet potatoes by Jamesyworld, + the viral TikTok cheese stuffed version from The Kitchen 

And our favorite Carla Lalli Music recipe for steamed sweet potatoes with tahini butter for NYT Cooking (unlocked)

Squash:

Zucotte, garlicky braised squash, by Whistling Train Farm in Kent, WA 

Bok Choy/Tatsoi:

Sheetpan Scallion Chicken with Bok Choy by Kay Chunfrom for NYT Cooking (unlocked)

We also like to use bok choy and tastoi instead of lettuce in salads

Cabbage:

Venetian smothered cabbage, “Verze Sofegae” 

And a shout out to our favorite cabbage soup from Six Seasons by Joshua McFadden and Martha Holmberg

Leek:

Two takes on a leef tart, one straightforward Leek puff pastry tart  from It’s A Veg World Afterall, or a stunning upside down leek tart from Live Eat Learn

And we love Braised leeks from Fox and Briar too!

Turnips:

Honey glazed turnips from Dishing Up the Diret

Beets:

Golden beets and beet greens in yogurt dill dressing by David Tanis for NYT Cooking (unlokced)

Parsnips:

Parsnip and parmesan souffle from PC Fresh Co

Citrus:

Sonya's Citrus topped rice pudding

A cookbook shoutout:

Bonnie Slotnik Cookbooks in NYC where Kari discovered Greene on Greens by Bert Greene

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here.

Order Sonya's cookbook Braids for more Food Friends recipes!

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other — and you.

By the end of this episode, you’ll want to make a deeply comforting, grandmother-approved borscht that celebrates winter vegetables, plus a one-pot, meatless main designed to use up every last leafy green, finished with a bold, garlicky, crispy topping that makes it irresistible.

Tune in for a quick dose of home cooking inspiration, and turn your winter produce into meals you’ll genuinely look forward to cooking.

***

Links:

Sonya’s family borscht recipe from our free Substack

Utica Greens from Chesterfield Restaurant in Utica, NY; adapted by Jim Shahin for NYT Cooking

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here.

Order Sonya's cookbook Braids for more Food Friends recipes!

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

This week, we’re taking the guesswork out of meal planning and sharing ten fast dinners for nights when you don’t want to rely on takeout or make an extra trip to the grocery store. All quick. All comforting. All genuinely delicious.

By the end of this episode, you’ll:

1. Discover flavorful ways to turn a single package of ground beef, turkey, or pork into a dinner that rivals your favorite takeout
2. Learn a simple tofu technique that transforms it into a craveable, meatless main
3. Explore pasta dishes beyond spaghetti and red sauce — think silky sauces, peppery greens, toasted breadcrumbs, and brothy bowls of comfort

Press play now and walk away with a handful of reliable weeknight dinners you’ll want to make on repeat all winter long!

***

Links: 

Turkish pasta by Rachel Perlmutter for The Kitchen (sub red pepper paste, or with a few roasted bell peppers, with a spoonful of tomato paste) 

Salad pasta, by Anna Stockwell for Epicurious 

10-minute Thai Basil from The Woks of Life

Egg Roll in a Bowl by Ree Drummond 

Garlic butter steak bites by Coco Morante for Simply Recipes, and easy mashed cauliflower from Joyful Healthy Eats

Chicken with mustard cream sauce, by Sarah Carey for Martha Stewart

30-minute gado gado bowl by Minimalist Baker 

Salmon patties by Nagi Maehashi of Recipe Tin Eats 

I can't believe it's not chicken (it’s tofu!) by Nisha Vora for NYT Cooking (unlocked)

Butter beans, paprika, and piquillo peppers, excerpted from Three: Acid, Texture, Contrast by Selena Kiazim

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here.

Order Sonya's cookbook Braids for more Food Friends recipes!

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!

By the end of this episode, you’ll want to make Alison Roman's recipe for blueberry muffins that are as easy to bake as they are to eat. Bonus: they're freezer and make-ahead-friendly. You’ll also want to try bright and citrusy classic Italian ricotta cookies – one simple batch yields a mountain of soft, lemony treats that are perfect for taking on the go, or for filling your cookie jar.

Tune in for a quick dose of home cooking inspiration!

***

Links:

Alison Roman’s blueberry muffin recipe

Italian Ricotta Cookies by Melissa Huett, adapted by Melissa Clark for NYT Cooking

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here.

Order Sonya's cookbook Braids for more Food Friends recipes!

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

If you’ve ever been disappointed by a chewy brisket, flavorless chicken, or dry pot roast, we're re-releasing this fan-favorite episode to give you the foolproof techniques and tips for braising success.

By the end of this episode, you’ll:

1. Learn how to braise like a pro with equipment you already have in your kitchen (no Dutch oven required!)
2. Explore classic recipes like comforting smothered pork chops and a rich coq au vin
3. 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 (which Kari describes in the show). Here’s a simpler version, too. Just be sure to use thin, bone-in chops and continue simmering until they are fork-tender and falling off the bone.

Traditional coq au vin by Ina Garten, or a slightly easier version by Damn Delicious

Eric Kim’s garlic-braised chicken recipe from NYT Cooking (unlocked)

Amateur Gourmet’s braised chicken recipe and video

Samin Nostrat’s soy-braised short rib recipe

Ginger beer-braised butternut squash by Alexa Weibel from NYT Cooking (unlocked)

Oven-braised red kuri squash video on TikTok from Kate Woodward (inspired by Prune by Gabrielle Hamilton)

Braised leeks from Fox and Briar

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here.

Order Sonya's cookbook Braids, for more Food Friends recipes!

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!

By the end of this episode, you’ll want to cook up a pot of deeply flavorful vegetarian or turkey chili that’s freezer-friendly and even entertaining-worthy, and you’ll also want to try a fresh take on kale salad with a punchy pickled-raisin vinaigrette that gets better as it sits.

Tune in for a quick dose of home cooking inspiration!

***

Links:

Sonya’s Vegetarian and Turkey Chili from our Substack

Kale Salad with Pickled Raisin Vinaigrette by Sheela Prakash for NYT Cooking (unlocked)

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

If beans have ever felt bland, boring, or confusing, today’s episode is for you.

By the end of this episode, you’ll:

1. Discover how to make lentils, chickpeas, and other pantry beans actually craveable — from using up quick cooking red lentils in an unexpected pasta dish, to a vegetarian date-studded chickpea stew that relies on canned beans
2. Find out go-to weeknight bean-centric meals that you can whip up in 30 minutes or less
3. Learn about two fresh takes on bean soup: one that uses white beans and has been served in the US Senate for decades, and another that relies on simple black beans combined with a few surprising, flavorful winter veggies 

Press play now if you want affordable, comforting dinners that finally make good on all those beans in your pantry!

***

Links:

Lentils

Our favorite coconut red lentils from our free Substack

Curried tomato tortellini soup from 101 Cookbooks

Ecuadorian lentil stew from Laylita.com

Alison Roman’s  lentils with fried lemon or garlic (you can use red or yellow) 

Chickpeas

Our chickpea episode with Sarah Bond from Live, Eat, Learn

Chickpea stew with dates, almonds, and orange 

Chickpea butternut squash tacos by Laura Fuentes

Yotam Ottolenghi’s confit tandoori chickpeas 

Other Beans:

Amy Chaplin’s spicy black bean soup, with squash, cabbage, loads of veggies 

Cheesy mashed white beans with kale and parm and runny egg, from Serious Eats

Mung bean curry from Pride of India

Senate bean soup by The Country Cook

Also: Kari’s famous white bean soup with oregano and parm, and Sonya’s take on Yemenite white bean soup with zhoug

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. 

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

In this bite-sized episode re-release, we're sharing delicious moments about the best things we ate this week to inspire each other – and you! 

By the end of this episode, you'll want to blend up a citrusy vanilla smoothie that will upgrade your breakfast routine (or snack time!) with its creamy, dreamy nostalgia. And if you’re looking for a flavor-packed weeknight dinner, you’ll discover a flavor-packed recipe using ground chicken for a 30-minute healthy meal! 

Tune in for a quick dose of home cooking inspiration! 

***

Links 

Orange Smoothie (a la Orange Julius) from Gimme Some Oven. For Kari’s version, she zests as well as the peeled oranges; she also likes to use yogurt or whole milk, and good vanilla paste.

Veggie cream cheese from Chef Savvy

Keema Shimla Mirch (Ground chicken with bell peppers) by Zainab Shah for NYT Cooking (unlocked)

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. 

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

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

Root vegetables may not have the same curb appeal as juicy summer berries, but these winter workhorses can be just as satisfying! This week, we’re encouraging you to JUST SAY YES to these humble veggies.

This week we're re-releasing a fan-favorite episode with our top recipes for carrots, parsnips, and even rutabags. From soup to salad, these dishes keep us nourished and satisfied in the colder months.

You’ll want to tune in to find out how to make it for yourself!

***

Links:

How to tell the difference between a rutabaga and a turnip?

Parmesan baked rutabaga via Peel with Zeal and rutabaga gratin from Delicioius Little Bites

Rutabaga cheddar soup by Ripley Organic Farm

Easy mashed rutabaga from The Spruce Eats

Martha Stewart’s maple glazed carrot and parsnips

Crispy parmesan carrots by Ayeh Manfre 

Beautiful Soup by Celia Barbour via the NY Times

Shredded vegetables do taste sweeter via NPR

Sunchoke kale hash with farro by Jon Shook and Vinny Dotolo via Food & Wine

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! 

This week we're rereleasing a fan fanvorite episode, and talking about two must-try winter weeknight meals. You’ll discover the secrets to a craveable Minestrone, chock-full of veggies and topped with a vibrant basil sauce. You’ll also learn about a unique Midwestern twist on Sloppy Joe’s – it will make for a nostalgic weeknight meal that’s kid-friendly and parent-approved. 

Tune in for a quick dose of home cooking inspiration! 

***

Links:

Winter minestrone recipe from our Substack

Sloppy Joe recipe with bonus veggies from Celebrating Sweets

***

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Order Sonya's debut cookbook Braids for more Food Friends recipes!

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New Year’s can feel surprisingly complicated for home cooks: too celebratory to ignore, but too close to the holidays to summon big energy.

That’s why this week we’re helping you decide what’s worth cooking, what can be made in advance, and all the auspicious food rituals and symbolic dishes to sweeten the year ahead.

By the end of this episode, you’ll:

1. Discover playful appetizers that are eaten for luck and deliciousness
2. New Year’s classics like noodles for longevity, and a gumbo made with auspicious black-eyed peas
3. Nutritious and lighter recipes to ease into the first day of the year

Press play to celebrate to start a new year feeling supported in your kitchen!

***

Links:

Appetizers

Bacon wrapped dates from Gimme Some Yum, and you can also make it with beef bacon

Cheese ball bites with a pretzel handle from Delish.com

Pistachio goat cheese dates from Live Eat Learn

Sour patch grapes and Prosecco grapes Delish.com

Mains & Sides

Mushroom ragu pasta by Heidi Swanson

Gochujang mushroom udon by Hetti Lui MCkinnon

Mini Jalapeno Cornbread Muffins from Our Zesty Life

Black-eyed pea and pork gumbo by Donald Link, Stephen Strymewski and adapted by Bret Stephens for NYT Cooking – served with rice and potato salad on the side, like our fave Herby Potato Salad and or Sonya’s Salad Olivier (Soviet potato salad)

Desserts

Carolina Gelen’s no-bake chocolate mousse pie or cranberry pudding

Old School chocolate trifle with chocolate cake, chocolate pudding, oreos and whipped cream

January First Food

Lentil and chicken soup with sweet potatoes and escarole by Anna Stockwell for Epicurious

Coconut braised collard greens by Von Diaz and Julia Moskin for NYT Cooking

(Served with leftover white rice from the night before if you made gumbo for NYE!)

Anna Thomas’ Green Soup from Food52

Chickpea Spinach and Feta Pie by Hetty Lui McKinnon for NYT Cooking - make in individual in muffin tins to ease you into meal prep!

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

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

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!

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:

1. 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
2. Learn how to create a mix of homemade, make-ahead, vegetarian, and store-bought options
3. 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!

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!

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:

1. 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.
2. Find out about festive make-ahead mains, one-pan latkes, and a wide range of easy vegetable sides
3. 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 Mill – the odorless, effortless, automated food recycler.

This time of year, we’re doing more cooking and hosting, which also means creating more food scraps. We love that with Mill, all those peels, bones, and bits don’t go to waste. You just toss them in, and overnight it quietly transforms everything into dry grounds. You can use them in your garden, add to compost, or schedule them to be picked-up and shared with farms. 

Mill is the easiest way to prevent food waste at home. It’s one small action that makes a big difference for your kitchen, your family, and the planet. 

Add Mill to your wish list or gift one now and get $75 Off with code FRIENDS!

You can learn more at mill.com/foodfriends.

***

Links

Sonya’s Hanukkah Party Menu:

Sheetpan latke board Adeena Sussman

Socca pancakes by David Leibovitz, with romesco sauce from Love & Lemons

Spinach, grapefruit, avocado salad with sesame vinaigrette from Food & Wine

Ice cream with olive oil and dates by Ali Slagle for NYT Cooking (unlocked)

Sonya’s ponchiki (little farmers cheese donuts)

Kari’s Intimate Hanukkah Dinner Party:

Make-ahead latkes, reheat for several serving on several boards with classic toppings

Leafy herby salad by Alison Roman

Roasted chicken drumsticks from Healthy Recipes Blog

Mac will make Sonya’s chocolate dipped cara cara’s 

Boozy pear cake based on French apple cake by Jennifer Segal from Once Upon a Chef

Purchased black and white cookies from Bea’s Bakery in Los Angeles

Sonya’s Sunday Roast-Inspired Holiday Menu:

Cauliflower cheese from Recipe Tin Eats

Yorkshire pudding you can bake in muffin tins (popovers) from Alexandra Cooks

Lamb chops from Alexandra Cooks, or sausages for more affordable option, 

British roast potatoes from Jam Jar Kitchen 

Peas and beans with chili and mint by Jamie Oliver

Yotam Ottolenghi’s roasted carrot with harissa and pomegranate seeds from The Happy Foodie

Nigella Lawson’s sticky toffee pudding

Kari’s Make-Ahead Friendly Christmas Dinner:

Vermouth-braised short ribs by Melissa Clark for NYT Cooking (unlocked) 

Potato pavé with parmesan crust by Alexa Wiebel for NYT Cooking (unlocked)

Easy roasted carrots with crispy kale by Yosi Arefi for NYT Cooking (unlocked) 

Sonya’s pampushky (garlicky herb rolls)

Profiteroles from Recipe Tin Eats, filled with ice cream 

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. 

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

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

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!

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:

1. Which cookies and sweet treats pack and travel well—and how to choose the ones that keep their ideal texture for days.
2. A Martha Stewart must-bake recipe, along with nostalgic classics that delight all ages (especially the kid inside us).
3. 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!

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!

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:

1. 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
2. Options across every price point, from everyday essentials to splurge-worthy standouts
3. 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...]]>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:

1. 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
2. Options across every price point, from everyday essentials to splurge-worthy standouts
3. 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!

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!

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:

1. Learn how to menu plan like a private chef for both weeknight cooking and dinner parties
2. The dishes and recipes clients requested over and over again, including a chicken cheddar chowder and a classic Thai curry
3. 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:

1. Thai green curry with shrimp from Thai Caliente
2. Easy eggplant stir fry from Vancouver with Love
3. Thai chicken satay with peanut sauce from Recipe Tin Eats
4. 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!

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:

1. Reliable tips and techniques for the perfect (never dry) turkey
2. The secret to creamy, make-ahead mashed potatoes 
3. 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!

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:

1. The essential dishes we always agree on: vibrant sides, seasonal salads, and make-ahead staples.
2. A fully-tested vegetarian menu that satisfies every guest at your table.
3. A meal plan for the days leading up to the holiday, including a quick sheet pan dinner that feeds a crowd and saves your sanity.

Listen now for step-by-step Thanksgiving cooking strategies that will help you host confidently and create your most delicious, low-stress holiday yet.

***

This episode is sponsored by Mill – the odorless, effortless, automated food recycler.

This time of year, we’re doing more cooking and hosting, which also means creating more food scraps. We love that with Mill, all those peels, bones, and bits don’t go to waste. You just toss them in, and overnight, it quietly transforms everything into dry grounds. You can use them in your garden, add to compost, or schedule them to be picked up and shared with farms. 

Mill is the easiest way to prevent food waste at home. It’s one small action that makes a big difference for your kitchen, your family, and the planet. 

Add Mill to your wish list or gift one now and get $75 off with code FRIENDS!

You can learn more at mill.com/foodfriends

***

Links:

Sonya’s co-hosting Thanksgiving menu:

• 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? 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:

1. The essential dishes we always agree on: vibrant sides, seasonal salads, and make-ahead staples.
2. A fully-tested vegetarian menu that satisfies every guest at your table.
3. A meal plan for the days leading up to the holiday, including a quick sheet pan dinner that feeds a crowd and saves your sanity.

Listen now for step-by-step Thanksgiving cooking strategies that will help you host confidently and create your most delicious, low-stress holiday yet.

***

This episode is sponsored by Mill – the odorless, effortless, automated food recycler.

This time of year, we’re doing more cooking and hosting, which also means creating more food scraps. We love that with Mill, all those peels, bones, and bits don’t go to waste. You just toss them in, and overnight, it quietly transforms everything into dry grounds. You can use them in your garden, add to compost, or schedule them to be picked up and shared with farms. 

Mill is the easiest way to prevent food waste at home. It’s one small action that makes a big difference for your kitchen, your family, and the planet. 

Add Mill to your wish list or gift one now and get $75 off with code FRIENDS!

You can learn more at mill.com/foodfriends

***

Links:

Sonya’s co-hosting Thanksgiving menu:

• 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!

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!

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: 

1. Creative solutions for meal prep and packed lunches – from scratch-made baked goods to recs for premade items from Trader Joe’s and Costco
2. Quick weeknight recipes that work EVERY time, like an endlessly modifiable one-pot rice dish and creamy spicy tomato beans 
3. Two takes on home-cooked classics, like: spaghetti bolognese, muffins, and even birthday cake!

Press play now to learn practical ideas you can actually cook this week!

***

This week’s episode is sponsored by La Baleine, makers of ancestral sea salts harvested from France. 

La Baleine’s Grey Sea Salt comes from the Celtic shores of Guérande, on France’s west coast. Hand-harvested using traditional methods, this 100% natural sea salt is unrefined, additive-free, and naturally grey from the mineral-rich clay of the Guérande salt marshes.

With its unique delicate but crunchy texture, La Baleine’s Grey Sea Salt is our go-to salt for everything from roasted vegetables and grilled meats to fresh salads and even desserts.

👉 Grab a canister of La Baleine Grey Sea Salt here on Amazon! Starting on Nov 4th, the first 500 purchases will receive $1 off their order!

***

Links:

Sam’s favorite recipes and recommendations:

The Lunch Tiffins Sam’s been using for years 

Lunchbox Harvest Muffins by Melissa Clark for NYT Cooking (unlocked)

Apple, Fennel Salad by Melissa Clark for NYT Cooking

Apple Cider Doughnut Loaf Cake by Sarah Jampel for Bon Appetit

French Yogurt Cake from Bon Appetit

Marcella Hazan’s Spaghetti Bolognese

Creamy spicy tomato beans by Alexa Weibel for NYT Cooking (unlocked)  

Pistachio Bundt Cake from Kitchen Confidence with Lili 

Claire Ptak’s Buttermilk Banana Bread from The Kitchn 

Trader Joe's Dolmas and Cesar Dip

Eat Smash Foods’ Protein Bites

Malin’s favorite recipes and recommendations:

Jamie Oliver’s eggplant parm from NYT Cooking (unlocked)

One-pot salmon and shitake rice by Hanna Asbrink for Bon Appetit

Shanghai style pork zongzi from The Woks of LIfe, aka “Chinese Tamales” similar to Malin’s mom. Malin omits the 5-spice powder.

Sesame jellyfish salad from Allrecipes. Malin suggests soaking the jellyfish in several changes of water and adding julienned broccoli stems. 

Mimi Thorisson’s bolognese recipe 

Tomato bruschetta by Ali Slagle for NYT Cooking (unlocked) – use garlic oil in lieu of raw garlic for a more delicate flavor

Chocolate date bran muffins by Kendra Vaculin for Bon Appetit

Malin’s Spumoni Cake for her daughter’s birthday

• Cherry almond cake layer made with Fabbri Amarena cherries (cake only - not buttercream)
• Pistachio cake layer (cake only -not cream cheese frosting)
• Chocolate cake layer (cake only - not frosting)
•  Pistachio cream filling on one layer (made with Arnett’s pistachio butter)
• Another layer had vanilla buttercream with Fabbri Amarena cherry syrup and cherries

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. 

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

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

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!

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!

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

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:

1. Discover how to freeze meals beyond dinner, like healthy protein and flavor-rich breakfast options
2. Master strategies for storing, freezing, and reheating… without losing flavor and texture
3. 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!

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!

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:

1. How to make flavorful homemade broth that freezes beautifully — so you can have soup ready any night of the week
2. Vegetarian soup recipes that pack big flavor, like a silky roasted red pepper soup and a bright, gingery twist on classic squash soup
3. 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 Coconut from Food Friends’ Substack 

Ribollita soup from Ina Garten

Kari’s Tomato Soup from Food Friends’ Substack, and slow cooker caramelized onions from Gimme Some Oven 

Sonya's Indian tomato soup

Creamy Broccoli and Spinach Soup

Soviet-style "Monday" Soup from the Kachka Cookbook

Ginger Miso Pumpkin Soup from Sweet By Nurture

Alice Water's red bell pepper soup

Meatball Soup from The Cozy Cook, and another meatball soup from The Gourmandise School

Homemade beef pho from the Woks of Life

Also mentioned this week:

 Olia Hercules’ Tarragon Soup from her cookbook Kaukasis: The culinary journey through Georgia, Azerbaijan & Beyond

The TikTok-famous Glow Soup

And for more soup inspiration:

Our first episode about soups, our soup episode from 2023, and last year’s soup episode

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. 

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

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

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!

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:

1. Stress-free recipes, like an eye-catching twist on pigs in a blanket and a buttery take on sliders
2. Two meatless mains that showcase seasonal produce 
3. 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!

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:

1. Discover what simple tools are absolute musts for any avid home cook
2. Find out the types of pans that chefs rely on most, and why 
3. 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!

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:

1. Discover quick weeknight recipes that make dinner faster — from a classic vegetarian soup to a Slavic staple main dish
2. Learn strategies for meal prep and leftovers, like batch-making dressings, dips, and salads that hold up well in the fridge for days
3. 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!

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!

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: 

1. How to transform mushrooms into a quick, weeknight pasta (or impressive side dish for your next potluck!)
2. A restaurant-worthy radicchio salad that will become a repeat recipe
3. 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!

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!

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:

1. Quick and easy recipes that rely on pantry and fridge staples
2. Two sheet-pan dinners that make the most of seasonal fall produce
3. A classic soup, hearty enough to be a complete meal, that is loaded with vegetables