Food Friends Podcast

Links:Endive and snap pea salad with parmesan dressing from Bon Appetit – but we like to use our own creamy lemon parmesan vinaigrette Strawberry Hibiscus Limeade by Millie Peartree for NYT Cooking, that makes use of overripe berriesSonya's “galette with any fruit” recipe, we love using Nicole Rucker's pie dough technique from recipe in Fat & FlourTube of marzipan for the bottom layer of your galette***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For 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!

Do you ever get to the farmers' market and feel completely overwhelmed by all the incredible, colorful summer produce?This week, we're helping you navigate peak produce season by sharing our top farmers' market picks for summer, PLUS all the dishes we're making with our favorite fruits and veggies. Whether you're filling up your tote bag or harvesting from your own garden, these are recipes we rely on for quick weeknight meals, warm weather hosting, and easy desserts. By the end of this episode, you'll:Discover how to turn your big ripe tomatoes into a quick weeknight sauce or into a refreshing, Vietnamese-inspired soupLearn how to make the most of all that extra zucchini with a dish that's ideal for hosting or potlucksGet the scoop on the recipe developers and cookbooks we rely on to make seasonal produce shine, including a legendary chef's classic corn dish that you'll want to serve any time of dayPress play now to make the most of your farmers' market haul! ***Links: Book a farmers' market tour with Sonya in Portland!Tomatoes-Salmon with freshly grated tomato and butter by Carolina Gelen for NYT CookingNuoc Cham Gazpacho by Kendra Vaculin for Bon AppétitJose Andres' wife's famous gazpacho recipe from Food & Wine, andGazpacho with coconut water, developed by Sonya for Harmless HarvestCorn -Alice Waters' corn cakesSummer garden tortelloni by Ian Knauer from Gourmet Magazine Our summer corn episode from last year!Eggplan -Sabich sandwiches from Serious Eats, but Sonya likes Michael Solomonov's eggplant preparation in his Sabich recipe on The Nosher. If you can find amba, it's a great addition!Zucchini - Zucchini rice gratin with tomatoes and parmesan by Andrea Albin for Gourmet...

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

What's the best thing you've ever made with a pound of strawberries? Whether you've picked up a perfect pint at the farmers market or opened a slightly-too-early clamshell from the store, we'll show you how to coax the deepest, juiciest flavor from your summer strawberries—no matter where you got them or what shape they're in. By the end of this episode, you'll:Learn how to turn a pound of strawberries into show-stopping desserts like a giant sheet pan pastry or a tender, easy-to-make cakeDiscover a silky strawberry tiramisu, layered with tropical juice-soaked ladyfingers and clouds of whipped mascarponeGet inspired by summery ideas beyond dessert, like a fruity iced tea with an unexpected ingredient upgrade, and a way to use up those past-their-prime berries for a tangy, refreshing drink.Hit play now and walk away with your new go-to strawberry recipe (or eight) before berry season passes you by! ***Links:Strawberry summer cake via Smitten Kitchen, and her sheet cake version for when the 9” cake isn't enough Giant strawberry turnover (like a giant pop tart) by Yossy Arefi for NYT Cooking (unlocked)Ina Garten's Strawberry Country CakeDouble strawberry shortcakes by Melissa Clark for NYT Cooking (unlocked) Sonya's strawberry tiramisu and watch her make it on ABC/KATU's AMNWGabrielle Hamilton's strawberry milk from her cookbook Prune, via Smitten Kitchen How to make strawberry shrub with two separate techniques from Food52Strawberry Hibiscus Limeade by Millie Peartree for NYT Cooking, that makes use of overripe berries***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!Order Sonya's cookbook

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

Ever wonder what food people actually cook when guests come over—and why those recipes always work?In this episode, Adam Roberts—aka The Amateur Gourmet—takes us inside his kitchen, shares his favorite cookbooks and go-to recipes, and tells us all about his fantastic debut novel, Food Person. We talk summer cooking, dinner party philosophy, and why even a slightly undercooked salmon can still lead to a great night.By the end of this episode, you'll:Get a sneak peek at Food Person, Adam's twisty, funny, page-turning, novel (think The Devil Wears Prada, but for cookbook publishing).Discover the dessert that never fails a dinner party. Find out the #1 mistake home cooks make when hosting, and the mindset shift that turns chaos into calm.Press play for Adam's best dinner party advice, his all-time favorite cookbooks, and the recipes he relies on most to make hosting feel like a breeze. ***Links:Food Person, Adam Roberts' debut novel, is out now!Subscribe to Adam's Amateur Gourmet Newsletter on SubstackFollow Adam on InstagramAdam's cookbook recs from today's episode: The Barefoot Contessa books (especially for beginners)Or level up your home cooking with Mozza at Home, by Nancy Silverton and Carolyn CarrenoFor the best homemade ice cream recipes and techniques, check out David Leibovitz's The Perfect Scoop Anything by Melissa Clark is dependably excellent Some of the cookbooks highlighted in Food Person: The Zuni Cafe Cookbook, The Chez Panisse Cookbook, and The Auberge of the Flowering HeartFood writing that has inspired Adam:Calvin Trillin Amanda Hesser's

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

Planning a backyard dinner, summer party, or easy weeknight hangout but have no idea what to serve? If you're craving a relaxed way to bring people together around food, this episode serves up four summery, crowd-pleasing menus that are just as low-effort as they are flavor-packed. Think: charred corn brushed with lime butter and spiced with harissa, salads bursting with juicy peaches tossed in a tangy vinaigrette, and creamy no-bake desserts that you can make ahead and forget until it's time to wow your guests. By the end of this episode ,you'll:Discover 4 complete menus that highlight peak summer produce and are designed to be make-ahead friendly and low-effortLearn how to make a quick 10-minute main that keeps time at the stove to a minimumFind your go-to no-bake dessert made with fresh berries and a few smart shortcutsPress play to hear easy, flavor-packed summer menus — your next delicious get-together is waiting! ***Links: Sonya's Menu #1Main: Grilled chicken with yogurt marinade (whole chicken) by Tom Mylan from Food and Wine, and a version with boneless skinless chicken breasts by Elise Bauer from Simply Recipes (you can also use cut up chicken parts). You can swap a dairy yogurt for an unsweetened plain coconut yogurt. Side: Grilled corn chili lime butter, but swap the chili powder for a Harissa spice mix, and if you want it butter free you could also do this grilled corn with harissa from Serious EatsSalad: Sliced peaches and tomatoes with a pomegranate molasses dressing like this one from Maureen Abood, topped with fresh mint and/or basil Dessert: Blueberry lemon icebox cake from Sally's Baking Addiction, make it dairy-free with a whipped coconut topping or your favorite non-dairy heavy cream replacement Kari's Menu #1 Salad starter: A bibb lettuce salad from Two Peas and Their Pod, but skip the avocado, cucumber, and cheese Main: Butteriest Black Pepper Fish by Shilpa Uskokovic from Bon AppetitSide: Mustardy smashed potatoes with jalapeno gremolata from Athena Calderone and her book “Cook Beautiful”Dessert: Simple glazed lime cake from Bon Appetit, served with a trio of sorbets (thanks for the suggestion, Sonya!) Sonya's Menu #2Main: Sungold tomato pasta from Wishbone...

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

When's the last time you made a burger at home that was better than takeout?Whether you're craving a juicy smash burger, need a foolproof turkey patty, or want a plant-based option that actually tastes good, it's easy to fall into the trap of thinking great burgers only come from restaurants. But burger night at home can be quick, easy, and way more customizable than you might think — especially when you've got pro tips from two former personal chefs.By the end of this episode you'll:Master the art of deeply savory, crisp edged burgers, from the of smash burgers to the secret to juicy turkey patties. No grill required!Discover unexpected flavor upgrades—like mustard-brushed patties, kimchi toppings, and a 5-star recipe for an entirely vegan optionLearn how to build a low-stress, high-impact burger bar with topping must-haves and sides that make even a weeknight dinner feel like a party (without the stress).Press play for your next easy, healthy dinner that is stacked, sauced, and sizzling with flavor! ***This episode is sponsored by Spicytude: premium Indian spice kits and flavorful recipes!Spicytude makes Indian cooking easy with all-in-one spice kits. They source and blend the finest spices in perfect proportions, providing you with recipe cards and video instructions to guide you through the cooking process. Say goodbye to half-used spice jars turning to dust at the back of your pantry, and say hello to the era of precise and flavorful culinary experiences! ***Links:Homemade smash burger by Kenji Lopez Alt for Serious EatsBacon and kimchi burgers by Wesley Genovart from Food & WineA classic turkey burger recipe; add finely diced peppers, or shredded zucchini, chipotle pepper, sliced scallions, or herbs to modify it to your liking. Worcesteshire is a great addition too.Sonya's turkey kotleti (small turkey patties) Mark Bittman's salmon burger from NYT Cooking made with fresh salmon (unlocked)Ina Garten's salmon cakes made with leftover salmonHomemade tartar sauce and Kenji's shake shack sauce from Serious EatsDouble Drive-Thru veggie burgers by Chloe Cascarelli for Food & Wine, with Thousand Island sauce made with tofu

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

Ever feel overwhelmed with what to bring to a potluck or summer picnic? Whether you're heading to a park gathering or a crowded family reunion, choosing the right dish can feel weirdly high-stakes, especially when you want something portable, crowd-pleasing, and easy to make ahead. We've got you! We're sharing all our tips and inspiration to ensure that your dish is the one people can't stop talking about—the one that's gone before you can even grab a plate!By the end of this episode, you'll learn how to make:Two easy sides that you can prepare in individual portionsNo-fuss desserts like a creamy no-bake blueberry cheesecake and a citrusy creamsicle pieHow to make presentation, prep, and adaptability easier so your dish stands out and survives the buffet tableHit play now and walk into your next gathering with a dish that looks great, travels well, and was easy to make!LinksSides: Corniest corn muffins from Smitten KitchenMini pimento cheese ballsSalads:Sonya's rainbow salad recipe from her SubstackJulia Turshen's zucchini, red onion and pistachio salad with a preserved lemon vinaigrette Mains:The famous grinder TikTok sandwich with the salad part + how to assemble the sandwiches from the Country Cook, and a fully vegetarian version from I Heart VegetablesSlow cooker beef sliders from The Defined Dish, and a similar take on slow cooker beef with a Mississippi roast by Jenn Crippen for All RecipesCreamy vegetable casserole, aka Midwest vegetable casserole Foil packs of carnitas from Serious Eats for griddled tacos DesesertsA slightly gussied-up version of a no-bake blueberry cheesecake from Natasha's Kitchen, and an easy classic no-bake blueberry cheesecake made with whipped topping from All Recipes No-bake orange creamsicle pie made with orange marmalade from Every Day Pie, and a no-bake creamsicle pie with shortbread...

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

Ever wonder what chefs actually eat at home when no one's watching What if “What I Eat in a Day” was honest, doable, and full of shortcuts you'll actually use?We're breaking down what we really eat in a day—from breakfast and lunch to snacks and dinner. You'll get a behind-the-scenes look at how we feed ourselves throughout the week, including the pro tips, comforting rituals, and tiny habits that make home cooking easier and more joyful.By the end of this episode, you'll discover:How to create more ease and efficiency in your morning routine with two different approaches to breakfastHigh-protein meals and on-the-go snacks that will get you through the dayTwo honest sheet-pan dinner reviews: the one we'd make again, and the one that we're on the fence aboutListen now for a behind-the-scenes peek, practical inspiration, and a fresh perspective on your everyday meals!Links:Day #1 -SonyaBreakfast - French press coffee, 2 jammy eggs, 2 corn thins topped with almond butter, sliced almond, goji berry, and walnutLunch - Tuna salad sandwich on local sourdough, potato chips, sliced veggies + picklesDinner - Sheet-pan turmeric chicken and crispy rice, with added mushrooms (made on a Great Jones sheet pan), with salad with tahini yogurt dressing (which works great with plain non-dairy yogurt too) Dessert - A bit of dark chocolate and teaDay #1 - Kari Breakfast - mango smoothie Lunch - Leftover pasta from the night before: sheet pan eggplant lasagne, which was a combo of eggplant parm recipe and sheet pan lasagne recipe Snack - harvest whole wheat crackers, aka...

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

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

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

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

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

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

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

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

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

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

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

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

Ever had an Orange Julius at the mall? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you'll want to blend up a vanilla orange smoothie that will liven up your or snack time (or breakfast routine!). You'll also discover an easy weeknight dinner that takes less than 30 minutes and relies on a simple package of ground chicken!Tune in for a quick dose of home cooking inspiration! ***Links:Orange Smoothie (a la Orange Julius) from Gimme Some Oven. For Kari's version she zests as well as the peeled oranges, she also likes to use yogurt or whole milk, and good vanilla paste.Veggie cream cheese from Chef SavvyKeema 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: 323-452-9084For 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!

What's the secret to hosting an effortless yet impressive spring gathering? Whether you're planning a Passover Seder, an Easter dinner, or a casual dinner party, having a well-thought-out menu makes all the difference. Welcome your guests with a springtime feast, and this week we've taken the guesswork out of hosting with four beautifully curated menus that will make your next dinner party a breeze. By the end of this episode, you'll:Get inspired by four unique, balanced menus that include a starter, salad, main dish, side... plus dessert - everything you need for an unforgettable meal!Discover flavorful recipes (that work!) like a modern twists on deviled eggs, and an upgrade for scalloped potatoesLearn smart hosting tips, from what to make ahead to platingTune in now and get inspired to create a spring meal that's unforgettable! LINKS:1) Sonya's Passover MenuStarter: Vegan chopped liver from Aly Miller for The Nosher, and vegetarian chopped liver from Busy in Brooklyn Salad: Asparagus, sugar snap, radish salad with dill and parsley by Kaleb Wyse (alongside smoked fish)Main: Charred chicken with blood oranges and sweet potatoes by Nate Appleman from Bon Appetit, and/or Alison Roman's braised brisket with horseradish and shallots Side: Fall apart caramelized cabbage by Andy Barghani Dessert: Almond cake with strawberry rhubarb compote, and a completely flourless Passover almond cake with strawberry compote by Chaya Rappoport2) Kari's Midwestern Easter Menu with modern twists: Starter: Parsi deviled eggs by Niloufer Ichaporia King from Samin NostratBone-in ham from Alexandra Cooks (and here's an excellent carving video for that ham!), and soft rolls from Mel's Kitchen CafeScalloped potatoes from Love and LemonsSpinach, strawberry salad...

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

Ever find yourself hitting that midday slump, searching for the perfect bite to keep you going until dinner? We've got you covered! This week, we're rethinking snack time with fresh takes on our favorite in-between meal bites.By the end of this episode, you'll walk away with:A surprising way to turn leftover vegetable peels(!) into a crispy, crave-worthy snackA simple homemade spread that doubles as a dip + a flavorful filling for veggies or wrapsA viral TikTok treat with a name as fun and creative as its flavor comboPress play now to liven up your next afternoon snack!Links:Cool ranch zucchini chips from DelishPotato skin chips from Marcellina in CucinaCrunchy homemade bagel chips from the Practical KitchenVeggie cream cheese from Chef SavvyTortilla pinwheels with cream cheese, a ham & cheese version, and a vegan version with pesto and roasted red peppers Beet pickled eggs from A Cozy Kitchen Sweet peppers stuffed with boursin cheese + air-fried from Whole Lotta YumViral “Chippy Boys” by @kaelahe via All RecipesPolenta pizza bites by Melissa D'Arabian from Food Network(Raw) apple donuts with different toppings from Food NetworkNo-bake cookie dough bars from Wake Up and KaleVariations of ants on a log from Food Network Magazine***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For 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!

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

What if the secret to making effortless, delicious meals was already in your pantry?If you've ever opened your pantry searching for dinner inspiration but ended up cooking the same-old boring meal, this episode is for you! By the end of this episode, you'll: Learn how a staple like tomato paste can be the base of a flavor broth or quick sauce Learn why chefs swear by anchovies to bring an umami punch to countless dishes… including an easy dressing!Find out how Japanese curry cubes are your ticket to a quick dinner with any protein or veggies you have on handHit play now! The secret to flavor-packed cooking is already sitting on your pantry shelf! ***Links:Tomato paste: in Sonya's manti in brothy tomato sauce, and Alison Roman's caramelized shallot pasta, and for our go-to coconut red lentil dishCanned chickpeas: Kari's #1 quick meal = bite-sized pasta with chickpeas, and whatever veg/herbs she has (we also love Serious Eats' pasta e ceci), and a simple chickpea salad is always a great base for a bigger salad. We love a simple chickpea coconut curry, and also using a can for a 5-minute hummus! Anchovies: Discover what to do with a tin of anchovies from Serious Eats, and we love them for a simple dressing, and as the base of pasta sauces like Midnight pastaCoconut Milk: for a 30-minute veggie coconut curry from Minimalist Baker, and for Coconut Miso Salmon Curry from Kay Chun for NYT Cooking (unlocked), and in Kari's sunny chicken soup with lemon and coconut milkTahini: Some of our favorite tahini brands: Soom,

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

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

Do you wish you could get dinner on the table quickly... without an extra trip to the grocery store? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you'll discover how to whip up a clean-out-your-fridge veggie soup that effortlessly comes together with what you already have on hand. You'll also want to try out a 30-minute chicken soup that's nourishing, colorful, and made with just a handful of ingredients. Tune in for a quick dose of home cooking inspiration! ***Links:Clean-out-your-fridge veggie soup from our Substack Kari's confetti chicken soup recipeHomemade bone broth you can make in your oven from our SubstackOlia Hercules' Tarragon Soup from her cookbook Kaukasis: The culinary journey through Georgia, Azerbaijan & Beyond***Got a cooking question? Leave us a message at: 323-452-9084For 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 re-releasing a fan-favorite episode. We'll be back with a brand new best bite of the week this Thursday (2/27)!***Packed lunches just got easier! If you need a boost for your midday meal, this week we're sharing expert tips to help you upgrade your lunch game—whether you're meal-prepping for the week ahead or looking to pack something up in minutes.By the end of this episode, you'll:Learn the 5 elements for building nutritious and customizable "adult lunchables."Discover flavorful, protein-rich salads that can be prepped in advance (and get better over time).Find out how to stock your freezer with satisfying, grab-and-go lunches that are simple, satisfying, and kid-friendly.If you're craving lunch that's delicious, quick, and easy to prep, tune in now and take your packed lunches to the next level!Links:Easy adult Lunchable ideas from Nourished by NicCrispy chickpeas from Minimalist BakerLittle Sesame Hummus, Sonya's favorite store-bought varietyQuinoa and broccoli spoon salad by Sohla El-Waylly for the NY TimesHerby quinoa salad with feta and pomegranate by Sarah Cook for BBC Good FoodItalian pasta salad with homemade dressing from Tastes Better From Scratch, or the classic Italian pasta salad with bottled dressing from Plowing Through Life Spiced maple roasted carrots with zhoug recipe is in Sonya's cookbook Braids, and you can find her “health salad” hereKenji Lopez-Alt's Kale Caesar Salad for Serious EatsMassaged kale salad with tahini dressing from Big Delicious LifeFennel and lentil salad by Yasmin Fahr for NYT CookingShaved brussels sprouts salad with walnut and pecorino from NYT Cooking Homemade bean and cheese burritos and how to freeze them from Two Peas and their PodYewande Komolafe's

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

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

Whether you're having a busy week, or fully moving house, how do you get dinner on the table when you need it the most? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you'll discover the tips to make a hard week easier, whether that's with help from the pantry, or help from a friend. You'll also learn about a craveable vegetarian pasta dish made with heaps of meltingly tender cabbage. Tune in for a quick dose of home cooking inspiration! ***LinksLombardi's Pizza on GoldbellyBrowned butter bucatini with charred cabbage by Ham El-Waylly via NYT Cooking (unlocked) Another favorite from Ham El-Waylly: Cauliflower Salad Sandwiches from NYT Cooking (unlocked)***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For 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!

Think fruit desserts are just for summer? Think again! From bright citrus cakes to no-bake berry cheesecakes, there are so many ways to enjoy fruity treats all year long. Imagine serving up a creamy lime curd parfait layered with buttery, shortbread crumbles or a warm clafoutis bursting with tangy cherries and scented with almonds... this episode is packed with ideas to keep your dessert game strong, no matter the season. By the end of this episode, you'll discover:A stunning blood orange cake that happens to be gluten-free, and is vibrant and creamyAn easy peach jam made with frozen fruit that can be transformed into a simple cookie that you'll want to gift to someone you loveAn 8-minute caramelized pear that is surprisingly decadent, especially when topped on a scoop of ice creamTune in now and bring bright, flavorful treats to your table any time of year! ***Links: Blood orange almond ricotta cake by Liz PruittEasy Lime Curd from Tastes of Homemade Inspired by Ellenos' key lime yogurt parfait, Kari's parfaits can be made with: 2 Tablespoons of lime curd stirred into 6 Tablespoons whole milk Greek Yogurt and topped with a crumbled shortbread cookie Or stir whipped cream into your lime curd and serve it like this British easy raspberry fool Clafoutis with any kind of fruit, from EpicuriousAlice Water's sour cherry clafoutis recipe (which recommends keeping the pits in the cherry for an almond flavor) 5-ingredient peach jam by Jamie Sanders. This will keep for at least a month in your fridge and can be made with frozen peachesUse peach jam (or other preserves) to make this heart-shaped thumbprint jam cookies from Dessert for Two, plus here are more ways to use leftover jam from BBC Good Food8-minute caramelized cinnamon spiced pears from Minimalist BakerFreeze-dried berry no-bake cheesecake from Serious EatsFamous mango pie from Home...

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

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

Are you stuck in a dinner rut, relying on that familiar jar of pasta sauce for a quick weeknight meal? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you'll discover an easy caramelized shallot pasta to your weekly dinner rotation (and it makes enough sauce for 2 meals!). You'll also learn one of our favorite techniques for cooking sweet potatoes so they're fluffy and tender — and topped with a flavorful sauce that takes just minutes to make!Tune in now for a quick dose of home cooking inspiration! ***Links:Alison Roman's carmelized shallot pasta recipe and videoCarla Lalli Music's steamed sweet potatoes with tahini butter ***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For 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!

What's the secret to transforming tough cuts of meat and sturdy vegetables into fork-tender meals that feel like a warm hug on a cold day?If you've ever been disappointed by a chewy brisket, flavorless chicken, or dry pot roast, this episode will give you the foolproof techniques and tips for braising success. By the end of this episode you'll:Learn how to braise like a pro with equipment you already have in your kitchen (no Dutch oven required!)Explore classic recipes like comforting smothered pork chops and a rich coq au vinDiscover time-saving tricks that will make a braised-dish your next go-to for hostingTune 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 KitchnGeorge Graham's Smothered Pork Chops with andouille, which are richer than his wife's Roxanne's version (and Kari describes both versions in the ep!). Here's a simpler recipe, too. Just be sure to use thin, bone-in chops and continue simmering until they are fork-tender and falling off the bone. Traditional coq au vin by Ina Garten, or a slightly easier version by Damn DeliciousEric Kim's garlic-braised chicken recipe from NYT Cooking (unlocked) Amateur Gourmet's braised chicken recipe and videoSamin Nostrat's soy-braised short rib recipeGinger 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: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack...

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

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

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

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

Do you ever wonder how to make salads taste good in the height of winter?Every week, we share a bite-sized episode with delicious moments about the best things we ate to inspire each other – and you! In this episode, you'll discover two meal prep and potluck-friendly salads that will brighten up any plate, including a viral carrot salad that tastes better the longer it sits; and a vibrant, nutty broccoli salad that can be the star of your next buffet spread. Tune in for a quick dose of home cooking inspiration!Links:Korean carrot salad recipe from Alyona's Cooking, and watch Danielle walk you through making her viral version on TikTokJulienne vegetable peeler from OXO or one for under $5Hetty Lui McKinnon's broccoli, date and pistachio saladFreddy Guy hazelnutsSonya's favorite ras el hanout spice blendOne of our other favorite broccoli salads by Sohla El-Waylly***Got a cooking question? Call and leave us a voicemail! 323-452-9084Sign up for our newsletter here for special offers and opportunitiesOrder 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!

This week we're rereleasing a fan-favorite episode to start our year off with easy, comforting recipe inspiration! We'll return with new episodes starting Thursday (1/9) with our "Best Bites of the Week"!***What's your ultimate comfort food on those chilly, bone-tired days?Sometimes you need soul-soothing meals that offer comfort but don't require hours in the kitchen or a pile of dishes; and other times, comfort can mean spending a day in a warm, cozy kitchen. This week, we explore our top one-pot wonder dinners, warming you from the inside out while keeping the mess to a minimum. By the end of the episode, you'll:Discover the easiest one-pot creamy broccoli mac & cheese Learn about a versatile vegan curry that uses pantry staples Find out about an unexpected sheet pan dinner that's kid-tested and mother-approved!Tune in now to master the art of one-pot meals that will fill your home with mouthwatering aromas and will simplify your busy weeknight cooking!***LINKS:Ali Salgle's one-pot broccoli mac and cheese for NYT CookingOne-pot bucatini with cauliflower and capers from Martha StewartIna Garten's easy turkey lasagnaOne-pot chicken meatballs with greens by Yasmin Farh for NYT CookingBraised coconut chickpeas with greens by Faith Durand for The Kitchn iSheet-pan bibimbap by Eric Kim for NYT CookingSlow cooker/Crock Pot tortilla soup from Spend With PenniesSarah DiGregorio's slow cooker pasta e fagioli for NYT Cooking20-minute rotisserie chicken tortilla soup (without a slow cooker) by Olivia Adriance***Sign up for our free substack !We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Or give us a CALL on our kitchen phone! 323-452-9084

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