Food Friends Podcast

How do you get a perfectly fudgy brownie with a glossy top without using a box mix?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 want to bake a batch of triple-chocolate brownies that are beginner-friendly, deeply fudgy, and achieve that coveted glossy crust. You'll also discover a simple sole meunière recipe that's buttery, lemony, and easy enough for a weeknight dinner.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:Seriously fudgy brownies from Sally's Baking Addiction, Sonya also talked about the recipe in Sally McKenna's book: Sally's Baking 101 (which is different from the online version)More brownies we love:Alice Medrich's best cocoa browniesSonya's flourless chocolate tahini browniesFudgy brownies from Inspired Taste blogGlossy fudge brownies from Bravetart Sole Meuniere by Martha StewartSecret Food Tours: NYC – Chinatown & Little ItalyKari's best bite: pineapple pork bun at Mei Lai Wah BakeryAnd the Original Chinatown Ice Cream Factory, whose logo was designed by the children at a local public schoolJoin Sonya on a Portland farmers' market tour through Airbnb Experiences!***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.

Have a fridge full of summer berries and no idea what to make before they're past their prime?If you're standing in front of gorgeous summer berries at the farmers market but feel stuck making the same old recipes, this week we're sharing our favorite ways to make the most of berry season.By the end of this episode, you'll discover:Easy berry desserts that require minimal effort, including kid-friendly frozen yogurt pops and a British classic: Eton messBaking recipes that let peak-season berries shine, from snacking cakes to rustic cobblersNo-bake berry desserts for hot summer days, including one of our favorite recipes from Ina GartenPress play now and walk away with a full season's worth of berry dessert recipes that will help you turn every pint of fresh summer berries into something memorable.***This episode is brought to you by: Little Sesame HummusWe've both been longtime store-bought hummus skeptics… until Little Sesame. Their hummus is unbelievably smooth, bright, and it was created by passionate chefs, they use regeneratively farmed chickpeas, and it's clean label certified.And now, Little Sesame has launched snacking options available at Targets nationwide. The lineup includes: a hummus snacker with pretzel pita chips, protein hummus with 10g of protein per pack, and hummus for kids — a grab-and-go pack perfect for lunch boxes and long car rides.Find Little Sesame at Targets nationwide or visit eatlittlesesame.com to find a store near you. Use code SNACKING10 for 10% off!***Links: Strawberry Brown Sugar Sour Cream Eton Mess by Sonya Raspberry Spuma by David Tanis for NYT CookingBlueberry galette from Sonya's Substack, Dream Kitchens Strawberry hand pies by Zoe BakesHuckleberry cake by James BeardFrozen yogurt and fruit pops by Riley Wofford for Martha StewartSmitten Kitchen Flag CakeStrawberry sheet cake with passionfruit buttercream by Zoe BakesBlackberry cobbler by Stella Parks for Serious Eats Frozen berries with hot white chocolate by Ina Garten For more berry inspiration, check out our previous episodes:Strawberries with Melissa Clark's double strawberry shortcakes and a giant strawberry tart made with store-bought puff pastry No-Bake Desserts with Sonya's recipes for strawberry tiramisu and raspberry mocha icebox cake “Year-Around Fruit Desserts includes an easy raspberry fool and a no-bake cheesecake ****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!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.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 secret to hosting a dinner party without spending the whole night stressed in the kitchen?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 have two go-to entertaining menus: one for a smaller dinner party and one for feeding a bigger group. We're sharing the dishes, strategies, and make-ahead elements that help hosting feel more relaxed and enjoyable.You'll also discover prep-friendly mains and salads, a summery dip that disappears quickly, and two desserts built around sweet, jammy strawberries and tart rhubarb.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:Sonya's Hosting at Home MenuChicken schnitzel, like this one from Smitten KitchenCrispy Tofu Schnitzel from Live Eat Learn Charred asparagus and snap peasMarinated beets, dilly cucumber salad (both can be found in her cookbook Braids )Samin Nosrat's labneh dipMichael Solomonov's 5-minute hummus recipeNicole Rucker's Strawberry Rhubarb Pie Recipe from Amateur GourmetKari's Picnic- Style Menu Spinach corn dip by Hetty Lui McKinnon for NYT Cooking from Episode 282 Picnics + PotlucksCruditesChevre swirled with Calabrian chili sauce and topped with honeycomb (or drizzled with honey)Hailee Catalano's Mean Green Turkey Sandwich on pretzel rolls + vegetarian version on ciabatta rollsBig green salad with tons of dill and avocado with lemony orange-marmalade vinaigretteStrawberry rhubarb bars from Food Friends' Substack****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.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 do private chefs actually cook for families during the week… and what can home cooks learn from it?In this episode, we're pulling back the curtain on real client menus — from busy families with teenagers to households balancing different dietary needs. These are the kinds of meals designed to work in real life: flexible, flavorful, make-ahead friendly, and built to stretch into multiple lunches and dinners throughout the week.But this episode isn't just about cooking for clients. We're sharing the strategies we rely on in our own kitchens, too: prepping components, building meals around adaptable proteins and sauces, and making food that can evolve throughout the week instead of feeling repetitive by day two.By the end of this episode, you'll discover:How to build “mix-and-match” weekly meal plans that don't feel boringStrategies for prepping proteins, sauces, and vegetables once and using them throughout the weekFour unique menus that feature some of our go-to meals like customizable taco nights, a make-ahead panini, and our favorite mac n' cheese (that has a secret serving of veggies)Tune in now to cook like a private chef in your kitchen!***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:SONYA's -- Menu #1For: 2 meat eaters /2 vegetarians/ 1 meal fresh + other meals prepped in advanceDinner for that night (plus extra):Taco bowls with ground beef, crispy tofu (add your favorite seasonings), cabbage slaw with jalapeno, cilantro, and lime dressing, spicy crema, avocado, and salsa verde + tortilla chipsAdditional meals for mix and match throughout the week:Creamy Lentil tomato soup by Carolina Gelen for NYT CookingRoasted shawarma chicken thighs, also added onion wedges and placed on a sheet panTurmeric black pepper tofu (I use potato starch or cornstarch instead of arrowroot powder)Roasted cauliflower and red onion, spiced with turmeric, cumin and corainder, with currantsHerby tuna salad (recipe can be found in Braids)Mixed lettuces and cucumberGreen goddess dressing (I use yogurt or sour cream in lieu of half of the mayo – you can skip anchovies for vegetarians)KARI - Menu #12 parents/2 teenage boys on Wednesdays Fish tacos with peach + mint + chive salsa by Martha Tinkler for Food Network Kitchen, plus tip for grilling fish: coat it in a thin layer of mayonnaise before putting on a very hot grill and don't move it until it looks almost cooked through! It won't taste like mayo and it won't stick.Spicy skirt steak tacos with red cabbage - similar to Kari's approachRoasted cornGrilled zucchiniKari's Granola recipe is published in Sonya's cookbook, BraidsChicken cheddar sandwich paninis for the fridge similar to what Kari makesSONYA - Menu #2Family of 2, 1 low carb, 1 teenagerMonday:Burger night – cooked in a cast iron pan, one served on a bun (for the teen), the other wrapped with iceberg (for the adult), topped with tomato, onion, avocado, cheese, and bacon. Served with roasted potato wedges (for the teen) and parsnip fries (adult), and a simple saladTuesday:Turkey Kheema (similar to this, but with turkey instead of chicken and no peppers), cauliflower and peas (Gobi Matar), with raita, cauliflower rice, and steamed riceWednesday:Sheetpan sausage with peppers and tomatoes with arugula saladThursday:Vietnamese bowls lemongrass marinated grilled pork, served with rice vermicelli noodles, shredded carrot and cucumber, bed of shredded romaine, almond butter dipping sauceKARI - Menu #22 dads/2 little kids on Thursdays Sweet potato mac and cheese similar to Kari's: use full-fat dairy and can sub canned pumpkin for the sweet potatoChicken cheddar sandwichpaninis for the fridge similar to what Kari makesRoasted delicata squash salad with kaleTuna saladChicken soup - simply made, recipe from our SubstackGranola barsStrawberries, apriumsIna Garten's honey orange yogurt****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.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 simple chef trick that can make a basic fish dinner taste restaurant-worthy?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 want to try an easy technique for cooking fish at home that relies on one surprisingly simple ingredient: store-bought crème fraîche. You'll also discover two comforting weeknight meals— a noodle bowl and French onion crostini— both built from a single pot of rich oxtail broth and its tender meat.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:Herb grilled halibut with creme fraiche (once cooked, brush the fish with the creme fraiche)Arancini made with sushi rice from Serious EatsWildwood Cookbook and Rustic Fruit Desserts Cookbooks by Cory SchreiberGrandma's beef and noodles by Gimme Some Oven – Kari used wheat ramen noodles in place of the egg noodles, and oxtail in place of the roastFrench onion crostini by Lemon Tree Dwelling ****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.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!

Has grilling ever felt too time-consuming, too messy, or impossible without a fancy backyard setup?This week, we're simplifying grilling to make it feel more approachable, even on a weeknight.By the end of this episode, you'll:Learn how to get charred, grilled flavor at home, with or without an outdoor grillDiscover easy summer meal ideas, including grilled salads, vegetarian dinners, unique kebabs, and fruity dessertsPick up practical strategies like shortcut marinades, make-ahead components, and smart ways to use peak-season producePress play now for low-effort, high-reward grilling ideas you'll want to make all summer 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:Salads as MealsBig fat Greek salad with souvlaki-ish chicken by Meredith HaydnGrilled caesar salad by Vindulge and Kari's “secret ingredient” Caesar dressing via our SubstackVegetarianSoba with grilled mushrooms and tofu by Ali Slagle for NYT CookingSpanish-style grilled veggies with breadcrumb picada by Tori Ritchie via Bon Appetit MeatGeorgian Shashlik (kebabs) from Silk Road Recipes Spiedies sandwiches from Binghampton, NY, recipe from Sam Sifton via NYT CookingFishGrilled albacore with citrus marinade from Wild Tide Seafood (shout out to Tim Wastelll and Old Pal restaurant in Portland for the inspiration)Mahi mahi tacos with fruity salsa from Food 52SweetsGrilled peaches with amaretti by Ina Garten via Food Network Grilled lemon pound cake with peaches and cream from Food & WineRice krispies treats toasted on the grill by Lena Abraham via Delish ****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.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!

How can a few pieces of chicken and a bag of frozen peas become a spring dinner worth repeating?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 want to make Nigella Lawson's famous chicken and pea tray bake: easy enough for a weeknight, but impressive enough for guests.You'll also discover a beginner-friendly strawberry rhubarb streusel bar that's buttery, nutty, and jammy – and it's ideal for making ahead for a picnic or potluck.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:Chicken and pea tray bake from Nigella LawsonKari's recipe for strawberry rhubarb crumb bars comes out Sunday (5/20) on our Substack ! It was inspired by Sally's Baking Addiction and Cooking Classy.Simple strawberry rhubarb compote to serve with scrambled oats from Feel Good Foodie ****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.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 do you bring to a picnic or potluck that's guaranteed to impress, and won't wilt, melt, or fall apart before guests arrive?Summer entertaining sounds fun — until you're staring at a sign-up sheet, wondering what to make besides the same pasta salad.In this episode, we share 10 crowd-friendly recipes that travel well and hold up in warm weather. By the end of this episode, you'll:Discover quick and easy appetizers, like a Los Angeles-inspired fruit cup, and a summer twist on cheesy artichoke dipLearn how to stabilize deviled eggs, build sandwiches that improve over time, and choose desserts that are easy to transport and serveGet inspired to try two no-bake desserts – a s'mores take on Rice Krispies treats, and a no-bake milk chocolate piePress play now and discover your next potluck dish – it's the one everyone will be asking you to bring again next year!***This episode is brought to you by: Little Sesame HummusWe've both been longtime store-bought hummus skeptics… until Little Sesame. Their hummus is unbelievably smooth, bright, and it was created by passionate chefs, they use regeneratively farmed chickpeas, and it's clean label certified.And now, Little Sesame has launched snacking options available at Targets nationwide. The lineup includes: a hummus snacker with pretzel pita chips, protein hummus with 10g of protein per pack, and hummus for kids — a grab-and-go pack perfect for lunch boxes and long car rides.Find Little Sesame at Targets nationwide or visit eatlittlesesame.com to find a store near you. Use code SNACKING10 for 10% off!***Appetizers and Small Bites:Mexican Fruit Cups by Isabel EatsMillion dollar deviled eggs by Sugar Spun Run or Parsi Deviled Eggs from Niloufer Ichaporia King's cookbook, My Bombay Kitchen, via Sujata MasseySpinach corn dip by Hetty Lui McKinnon for NYT Cooking Salads and Veggies:Vegetarian Dan Dan Noodle Salad by Hetty Lui McKinnon for NYT Cooking Kasha Varnishkes salad by Adeena SussmanSandwiches:Muffaletta Sandwich by Laura FuentesHailey Catalano's Mean Green Turkey SandwichDesserts S'mores Bars from Sarah Carey via Martha StewartCheesecake bars with all the berries from Smitten Kitchen Strawberry Biscuit Sheet Cake by Sarah Carey via Martha Stewart Carolina Gelen's Easy No-Bake Chocolate Milk PieMore inspiration from our archives!Potlucks and Picnics! Episode 179What do you eat on a road trip? Episode 195****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.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 recipes actually stick with you when you discover a new cookbook?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 want to bake a warmly spiced turmeric banana snacking cake. It's easy to make, easier to eat, and it comes from the "Diaspora Spice Co Cookbook" —the featured book at a recent cookbook club gathering. You'll also want to try a bright, simple carrot and cauliflower soup that feels especially right for spring cooking.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!Our next gathering is May 13th at 4:30 PM PT! See you soon!***Links:The Diaspora Spice Co CookbookTurmeric Banana Snacking Cake shared by Have a Little SomethingLemony Carrot and Cauliflower Soup by Melissa Clark 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.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!

Ever wonder what private chefs actually cook for themselves when they're tired, busy, craving comfort food, or stuck in a cooking rut?If your meals have been feeling repetitive lately, this episode offers a look at two real days of home cooking with new ideas to get you through the week. Through practical meal planning, freezer clean-outs, farmers market finds, and smart store-bought shortcuts, we share the kinds of meals we actually make on a regular day—approachable, flexible, and satisfying.By the end of this episode, you'll:Discover make-ahead breakfast: including a new take on chia pudding, a prep-friendly frittata, and a whole-grain muffin you can bake in minutesLearn simple ways to rely on your freezer to get dinner on the table — all you need is a bag of dumplings and a bunch of greensFind out how lunch can come together in 10 minutes or less and still feel fresh and substantialPress play now for a behind-the-scenes look at what two food-loving home cooks actually eat in a week — and leave with ideas you'll want to make 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!Our next gathering is May 13th at 4:30 PM PT! See you soon!***Sonya Day #1Breakfast: Blackberry coconut chia pudding topped with fruit and almonds (blackberries and strawberries)Lunch: Jammy eggs, sauerkraut, fruit, veggies, sourdough crackers (Share crackers brand)Dinner: Berbere meatballs from NYT Cooking (unlocked), oven roasted sweet potatoes cubes with lemon rounds and onion wedges, spring salad with radishes and snap peasKari Day #1Breakfast: Breakfast brownies, a recipe I'm testing, but using this chocolate amaretti cookie as a starting point, subbing in oats, banana, dates, wheat bran, etc. Recipe forthcoming!Lunch: Beef kimbap from H Mart, dragon fruit, crunchy ramen chipsDinner: One-pan dumplings with kale by Ali Slagle from NYT CookingSonya Day #2:Breakfast: Millet muffin from Super Natural Every Day alongside a yogurt bowl with ground flax, pepitas, wild blueberries, goji berries, kiwiLunch: Spring chicken salad (with leftover chicken roasted chicken breast, sugar snap peas, scallions, celery stalk + leaves, mayo, whole grain dijon), strawberries, Bittman's sourdough, simple green salad with lemon and olive oilDinner: Black bean soup + “all the greens salad” with lettuce, sugar snap peas, cucumbers, bok choy, mint, scallion in a sesame soy dressing Kari Day #2:Breakfast: Life-changing egg frittata: I followed ratios with eggs, heavy cream, sharp cheddar, and caramelized onions; added tarragon, oregano, basil, blanched greens and ½ cup of pickled jalapenos.Lunch: Green leaf lettuce with lemony vinaigrette (use both whole grain and dijon mustard, add maple syrup, omit the thyme, use good olive oil) with tons of dill, chunks of avocado, and nasturtium from my gardenDinner: Beef bulgogi (pre-marinated from H Mart), lettuce wraps with kimchi, spinach, and bean sprouts, and the hoisin sauce approved by my friend Malin :)****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.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 if the key to more creative home cooking isn't more options — but better constraints?In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!By the end of this episode, you'll learn how to make a simple, no-knead, no-rise dough for Turkish poğaça—savory pastries filled with spinach, herbs, and feta. You'll also discover a jam-swirled sugar cookie that came to us from a listener suggestion.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!Our next gathering is May 13th at 4:30 PM PT! See you soon!***Links:Ayse's poğaça (Turkish pastry) from SonyaSonya's baklava recipeJam sugar cookies from Hewn Bakery in Evanston, IL, and chef Ellen King's book, Heritage Baking (Thanks, Diane, for the rec!) ****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.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!

Are sheet-pan dinners the ultimate weeknight shortcut, or are they overrated?If you've ever tried one and ended up with soggy vegetables, unevenly cooked protein, or underwhelming flavor, you're not alone. In this episode, we break down what makes a sheet-pan dinner work, and how to get better results from simple, oven-roasted meals.We're sharing a handful of spring-forward recipes, along with the small technique shifts that make a big difference.By the end of this episode, you'll discover:A crispy rice sheet-pan dinner with everything you love about fried rice, without the stovetopA popular Nigella Lawson's tray bake that highlights spring produceHow to make sheet-pan eggs with herbs, vegetables, and feta for easy breakfasts, sandwiches, or quick dinnersIf you're looking for straightforward ways to improve your weeknight cooking, this episode will change how you use your oven!***This episode is brought to you by: Little Sesame HummusWe've both been longtime store-bought hummus skeptics… until Little Sesame.Their hummus is unbelievably smooth, bright, and fresh-tasting, and it's a product we feel good about — it was created by passionate chefs, they use regeneratively farmed chickpeas, and it's clean label certified.And now, Little Sesame has launched snacking options available at Targets nationwide. The lineup includes: a hummus snacker with pretzel pita chips, protein hummus with 10g of protein per pack, and hummus for kids — a grab-and-go pack perfect for lunch boxes and long car rides.Find Little Sesame at Targets nationwide or visit eatlittlesesame.com to find a store near you. Use code SNACKING10 for 10% off.***Links:Chicken and pea tray bake from Nigella LawsonLiz's roasted broccoli salad by Pinch of YumRainbow veggie sheet-pan with green tahini sauce by Jenn Eats GoodSheet-pan crispy rice with bacon and broccoli by Ella Quittner via Food52 Sheet-pan eggs and veggies by Ali Slagle for Food 52Puttanesca fish tray bake by Recipe Tin EatsViral sheet-pan Doner Kebab from Feel Good FoodieChili-stuffed poblano peppers from Taste of HomeOther recipes:Rainbow salad Maple and Miso Sheet-Pan Salmon with Green Beans by Colu Henry for NYT Cooking ****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!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.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!

A Memorable Spring Menu, Seasonal Fried Rice & the Best Philly Sandwich | Best Bites with Special Guest David PageWhat makes a meal truly memorable? And what's actually worth repeating at home?In this bite-sized episode, we're sharing the best things we ate this week — and with special guest David Page of “Culinary Characters Unlocked” — to inspire each other and you.By the end of this episode, you'll discover a simple but unforgettable spring menu, a fried rice that makes the most of seasonal ingredients, and a Philly sandwich that lives up to the hype.We also get into a few cooking techniques, from reverse-searing steak to building a seafood stew, that are worth trying (or rethinking) in your own kitchen.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:Tune into David Page's Culinary Characters Unlocked wherever you listen to podcasts!The menu from the birthday party: Farro & spring radish salad, spring green salad, marinated farm asparagus, thyme-scented baby new potatoes, Pacific NW smoked salmon, grilled Bavette steakThe potatoes were prepared similarly to simple roasted new spring potatoes (but add thyme!)Green garlic salsa verde from Wishbone KitchenKari's fried rice: Use avocado oil to fry the rice first; add butter and spring onion tops and cook until softened. Add scrambled eggs into the buttery onion mixture until just cooked. Add favas to warm them up; top with fresh dill and crumbled feta.David's best bites:Philly Roast Pork Sandwich from Serious EatsSF-style Cioppino (but David prefers to cook each fish element separately)Reverse-seared steak from Serious Eats****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.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!

Do your weeknight meals ever start to feel a little flat — even when you're cooking all the time?In this episode, we're talking to Yumna Jawad of Feel Good Foodie, known for her viral, approachable dishes. She shares how she transforms familiar recipes like banana bread, pancakes, and sheet-pan dinners with Mediterranean ingredients in ways that feel accessible for home cooks.By the end of this episode, you'll discover:The five Mediterranean ingredients to stock your pantry with, so you can easily whip up delicious weeknight dinnersUnderstand what makes a recipe go viral (including a must-try pasta)New ways to use up oats – including a unique take on a savory breakfastPress play now for practical home cooking tips that will make your meals brighter, and weeknight dinners feel 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:Yumna's website, Feel Good Foodie, her Instagram, and her TikTokGrab a bag of her Oath Oats!Recipes:Strawberry rose pancakes and tahini banana bread, full recipes can be found in her cookbook: The Feel Good FoodieDry yogurt with strawberry and spirulina powderStuffed onions with ground beef and riceOvernight oats recipeOne-pot Arabic-style stewViral recipes: Baked feta pasta, pasta chips, and cottage cheese ice cream Yumna's top Mediterranean ingredients: feta cheese, dates, tahini, olives, oregano, lemon****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.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 actually wins a chili cook-off — and is it even the kind of chili you want to eat?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 discover why Edna Lewis' "The Taste of Country Cooking" is an essential addition to any cookbook collection, plus the recipe from the book we can't stop thinking about.We also break down a cook-off-winning chili, along with other versions that may not take home a prize, but are staple recipes in our kitchens.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:The Taste of Country Cooking, by Edna LewisEdna Lewis recipes from Cookbook Club:Plum TorteSweet Potato PieBiscuitsEdna Lewis-style Spoon bread from Serious EatsRecipes for: Parker House Rolls, Salad of Grand Rapids Lettuce and Romaine, Ring Mold of Chicken with Wild Mushrooms sauce, and New Cabbage with Scallions can be found in the bookSonya's chili recipe from our Substack; two options – turkey and vegetarian!To get the winning chili recipe from the cookoff, Subscribe to our Substack here and you'll get it for free Sunday 5/3!***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.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 if one ingredient could turn your weeknight dinners into 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. In this re-release of a fan-favorite episode, and with the help of Sarah Bond, nutritionist and creator of Live Eat Learn, we dive into the world of vegetarian meals built around our favorite versatile, affordable pantry staple. By the end of this episode, you'll learn how to:Whip up the 15-minute viral “Marry Me Chickpeas” Discover the unique, simple spice blend for addictive “Dorito” chickpeas – a snack-turned-main-dish that even reluctant bean lovers will enjoyCook up easy-to-make 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! ***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!***LinksSarah Bond's Instagram, her site: Live Eat Learn – Easy Vegetarian Recipes, 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 popsicles****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.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 do you do with those jars of tahini, gochujang, and miso sitting in your pantry?If you have condiments in your kitchen that you always mean to use — but never quite know how — this episode is for you!This week, we're answering a listener question and breaking down three powerful, versatile ingredients: tahini, gochujang, and white miso. We share simple techniques and go-to recipes to help you actually use them in your everyday cooking.By the end of this episode, you'll discover:Easy, flexible ways to use tahini, gochujang, and misoGo-to ideas for sauces, sheet-pan meals, noodles, and moreHow a small spoonful of can add big flavor to your next stew, BBQ, or braiseTune 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:Tahini:Easy Tahini Sauce with just water and lemon from The Immigrants TableSonya's tahini sauce 3 ways from The Nosher (including with gochujang!)Sonya's Tahini Chocolate Chunk CookiesSonya's flourless Tahini Brownies from The NosherTahini roasted swordfish from Ham El-WayllyDavid Leibovitz has a a really good loaded tahini granola recipeSome of our favorite tahini brands Soom, Seed & Mill, Whole Foods 365 Organic Tahini, and Eden Foods GojuchangGochujang Buttered Noodles by Eric Kim for NYT CookingSheet-Pan Bibimbop by Eric Kim for NYT CookingRoasted Gochujang Salmon by Sue Li for NYT CookingHetty Lui McKinnon's sticky gochujang brussels sprouts from her cookbook TenderheartA great list of Korean recipes made with gochujang from MaangchiMiso Coconut Miso Salmon Curry by Kay Chun for NYT CookingMaple and Miso Sheet-Pan Salmon with Green Beans by Colu Henry for NYT Cooking Nobu's Miso Black Cod from The KitchnMiso Caesar from Top Chef Melissa King from our Substack 5-Minute Carrot Miso Dressing by Kale Junkie, similar to what Sonya makes Corn and Miso Pasta Salad by Ham El-Waylly 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.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!

Are you looking for quick, satisfying dinners and seasonal ideas to get out of a cooking rut and get dinner on the table faster?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:Two easy stir-fries to make the most of asparagus seasonA surprisingly simple dumpling you can make in about 15 minutesA way to turn a small piece of fish into a Japanese restaurant-style meal at homePress 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 & BarrelSteak and asparagus stir fry with rice by Martha Stewart Easy lamb meatballs for mediterranean bowls from Recipe Tin EatsLemony Peas and Dumplings by Carolina Gelen for NYT CookingJapanese Sashimi and Rice (Chirashi) by Staci Adimando for SaveurSalmon with Swiss Chard and Radishes (one-pot) by Emily Paster for Midwest LivingSome of our favorites from last year's episode: Sonya's sheet-pan lemony baby artichokes and potatoes, and also her simple roasted artichoke recipePenne 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: 323-452-9084For 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!

How can one ingredient completely change your weeknight cooking?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 CookingHam El Waylly's new book book: Hello, Home Cooking: Do-able Dishes for Everyday and our episode with Ham Raspberry Danish with puff pastry videoSonya's blueberry cheesecake danish recipeKari'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 fetaMash 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 halfServe with your favorite chips!****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.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!

When the weather warms up, soup can feel like it should be off the menu – but we believe that soup season can last all year, and may even be best in spring!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:Rethink soup season with spring-ready recipes that feel both cozy and lightHave go-to soup and salad pairings for easy, complete meals for weeknights or entertainingFeel more confident turning farmers' market finds (or freezer staples) into vibrant dinnersWhether 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 AppetitSomen noodle soup with mushrooms and greens by Sue L for NYT Cooking + Vietnamese chicken salad from Food & WineLocro 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 MealsSpringtime Minestrone from our Substack ****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.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 if you could make pies from scratch with super-easy crusts and fillings for your next dinner party or 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 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!***LinksCrispy 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: 323-452-9084For 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!

Once you've loaded up your tote bag with seasonal produce, what do you actually make with it all when you get home?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:Have quick, easy ways to make the most of asparagus season — including a speedy sheet pan meal and a light, herbaceous spring rollKnow exactly what to do with a beautiful bunch of purple spring onions, like baking a buttery, savory tart you can make with store-bought crustDiscover the rhubarb recipe we make every single year, plus a new one we can't wait to tryListen 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!***AsparagusGrilled asparagus tofu spring rolls from Bojon GourmetBroiled salmon and asparagus with creme fraiche by Molly Gilbert for Sunset Magazine (and you can even make creme fraiche at home)ArugulaEasiest shaved asparagus and arugula salad from Canal House Favas & PeasSizzling Halloumi with Fava Beans and MintSpring onionsSpring onion and cheddar quiche with balsamic tomatoes from Olive MagazineDavid Leibovitz herbed ricotta tart with spring onions (you can leave out the chorizo and use any 9” tart pan you like)NettlesNettles on pizza or another recipeRhubarbClaire Saffitz's rhubarb custard cake for Bon Appetit or Roasted rhubarb from Zoe FrancoisCoconut milk custard with strawberry rhubarb compote***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.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 if a jar of beans in your pantry could turn into a curry you enjoy all week?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 HermannChocolate Amaretti Cookies by David Tanis for NYT CookingOttolenghi's amaretti cookie 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.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 do professional chefs do differently — and how can you use those skills at home?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:How toasting pasta might change the way you think about spaghetti foreverA surprising method for transforming tofu into something everyone at the table will loveThe inexpensive, often-overlooked tools restaurant chefs rely on that can make a big impact in a home kitchenPress 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 DaySome of our favorite recipes by Ham, from NYT Cooking (unlocked):Kari's favorite Cauliflower Salad SandwichesHis very popular Kung Pao TofuCorn and Miso Pasta SaladBrown Butter Bucatini with Charred Cabbage Recipes we can't wait to make from Hello Home Cooking:Toasted Thin Spaghetti with Black Beans and ParmEggplant and Tofu RaguTahini roasted swordfish Date FudgeFrito Chocolate Ganache TartSome of Ham's favorite kitchen appliances and tools:Zojurushi Rice cookerFish SpatulaThe Kunz Spoon***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.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!

Ever had a recipe surprise you in the best possible way?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 dressingFudgy black bean brownies from Live Eat LearnA pineapple beet smoothie from Three Little Chickpeas***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.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 if it could be easier to host and plan your next spring dinner party?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:Dishes you can prep days in advance (both vegetarian and meat options)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 aboutGrain-free and gluten-free desserts starring seasonal fruit like tangy rhubarb and sweet strawberriesHit 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 oneSonya's Passover Menu:Sicilian tuna crudo by Coley CooksSonya's golden chicken and veggie soup with matzo balls and dill pistouSlow cooked lamb with white wine and potatoes by Alison RomanRoasted fennel onion and orange by Molly StevensSephardic leek patties from Fashion Tales BlogSimplest almond torte by Chaya Rappoport of Retro LilliesGrain free carrot cake from Smitten KitchenGrain 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 chipsSteak + spring veg with spicy mustard by Claire Saffitz for Bon AppetitMalted 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 & WineSlow salmon with citrus and herb salad by Alison RomanGreen rice pilaf by Mark Bittman for NYT Cooking (unlocked)Strawberry cheesecake ice cream pie by Smitten KitchenKari's Casual Grilled Cheese and Soup Night:Bagna Cauda Dip with Assorted Vegetables from EpicuriousCreamy asparagus soup from Dishing Up The Dirt, paired with white cheddar grilled cheese from Love & LemonsNo-bake lemon mousse by Kristina Razon for The KitchnEpisode 263: BB French Yogurt Cake from Substack + Roasted Cabbage Salad with Kimchi Ground TurkeyA “No-Measure” French Cake and Combining Two Dinner Recipes into One! Our Best Home Cooking Bites of the WeekA “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: 323-452-9084For 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!

Baking can be intimidating, but what if there was a recipe that was so easy, it was virtually impossible to have it not to have it turn out incredible? 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 SubstackRoasted 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: 323-452-9084For 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!

You know that feeling when you open your fridge at 5pm and think: Okay, what am I actually making tonight?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: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 salmonLearn 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 cakeFind 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-toPress 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 & Lemons4 Ingredient Yogurt Cake by Dels Cooking TwistAnd for ranch dressing, yogurt bowls, to make labneh, and moreShelf 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 CookingMac and cheese (box or homemade), guests who need milk in their coffee or tea, for smoothies and overnight oatsGround 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 SubstackBig pot of beans or beans on toast from NYT CookingBeef Stew from Spend with PenniesWhole grain dijon mustard…For classic vinaigrette like this one by Samin Nosrat from NYT Cooking Sonya's golden egg saladCreamy mustard pan sauce from Serious Eats for salmonSonya's herby potato salad from our SubstackHoisin…Soy-Basted Chicken Thighs with Spicy Cashews by Sam Sifton for NYT CookingHoisin Garlic Noodles by Hetty Lui McKinnon for NYT CookingSlow-Cooker Pork Tacos with Hoisin & Ginger by Sam Sifton for NYT CookingKimchi Chicken Lettuce Wraps by Alexa Weibel for NYT CookingWhite beans…Spicy white bean stew with broccoli rabe by Alison Roman for NYT CookingMediterranean white beans and greens from Grateful GrazerBig 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 NetworkMini chips to make Zoe Francois' Breakfast Cookies & homemade granola bars***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.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!

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!***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 pasteWinter 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: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Order Sonya's cookbook Braids for more Food Friends recipes!

What if baking isn't about perfection — but about paying attention?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:The influences and cookbooks that have shaped Victoria's culinary lifeHow ritual, full moons, and community come together in her monthly Substack gathering, Be KneadyWhat decades of food styling have taught her about risk and instinctIf 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 MagazineLady 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: 323-452-9084Order 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 one simple technique could change how you make roast chicken forever? 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 RodgersA 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: 323-452-9084Order Sonya's cookbook Braids for more Food Friends recipes!

Ever wonder what two former personal chefs actually eat in a day?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:Upgrade your breakfast with a simple Turkish-inspired egg dish or a skillet pancake that brings joy to any morningMake lunchtime easier with smart leftover transformations and a few make-ahead, deli-style salads Discover two flavorful sheetpan dinners, and a one-pot meatless main we're making on repeatTune 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 1Sonya: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 recipeLunch – Golden egg salad, black sesame rice crackers, tangerine, carrots, sauerkraut, radishes, grapes, pickled kohlrabiDinner – 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. HaleLunch – 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 2Sonya:Breakfast – Turkish-inspired eggs, but instead of poached eggs, they were fried in butter spiced with smoked paprika and aleppo pepper, once...

What if your best bite of the week came from beans… or a conversation at the butcher counter?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 beansSausage 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: 323-452-9084Order 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 your weeknight pasta nights starting to feel predictable…even though you know pasta has so much more potential?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:Learn the secrets to a crispy-topped, gooey baked pasta that's worth turning on the ovenExpand your rotation with dishes built around seasonal greens, wild mushrooms, and bright citrusDiscover how to harness your pantry to build bold, flavor-packed sauces—including a Samin Nosrat recipe we can't stop makingPress play and make pasta night the best night of the week.***LinksSix Seasons of Pasta by Joshua McFadden and Martha Holmber, for all the best ways to make a baked pasta dishBaked Ziti from All Recipes – Sonya made a version with Cavatapi pasta and swapped sausage for blanched broccoli rabeCheesy 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 GourmetCreamy Mushroom Pasta with Garlic Miso Butter by Chandra Ram for Food & WineNigella Lawson's famous lemon linguineChicken Piccata pasta by Anna Theoktisto for Food & WineSamin Nosrat's spicy tuna pantry pasta from Food and Wine

Do you want to know the secret to cooking the crispiest, fluffiest roast potatoes at 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 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 JarFor a deep dive on roasties, check out The Best Crispy Roast Potatoes by Kenji Lopez-Alt for Serious EatsSam 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: 323-452-9084For 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!

Think salads are a summer thing? Great salads don't have to disappear in the colder months.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:Discover make-ahead–friendly salads that work just as well for meal prep as they do for entertainingFind stunning, flavor-packed salads that might completely change how you cook with celery, citrus, and even Brussels sproutsLearn which two salads are hearty enough to stand alone as a full mealPress 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 dressingBrussels 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 & KateSonya's celery and kohlrabi salad with date and almondUltimate Winter Salad by Natalie Perry for The Pioneer WomanThai Pomelo Salad from Healthyish and HappyThai Peanut and Cabbage Salad from Cookie & Kate Anna's California salad from A Modern Way to Eat by Anna Jones, shared by 101 CookbooksWinter Panzanella from Floating 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

Is the viral Japanese yogurt cheesecake worth making?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 & WinePistachio Halvah Rice Krispie Treats by Miro Uskokovic from NYT Cooking (unlocked)Kari's slow cooker braised chicken for an easy taco lunchTortilla 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: 323-452-9084Order 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 easily cook up an incredible meal at home for someone you love?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:Learn simple fuss-free dishes, like a 30-minute crispy artichoke pasta, and a no-churn ice creamDiscover interactive meals, like a home-cook-friendly Japanese hot potFind out about our favorite 15-minute, elegant classic French main courseListen 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 CoupleClassic sole meuniere by Molly Wizenberg, serve with steamed asparagusRicotta 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 creamHeart-shaped pastry with strawberries and whipped cream from Bos Kitchen Kiwi fool by Eric TriesitTiramisu dippers by Anna Painter for...

What are the building blocks of the perfect veggie sandwich? 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, OROur favorite brand of hummus is Little Sesame (not at all sponsored) An easy reliable homemade sauerkraut recipe from The GefilteriaSweet Salt Food in Los Angeles inspired Kari's pizza at homeSourdough pizza dough made from Adrian Hale's “Communal Table Bread - My easiest first bread recipe”And our favorite super easy no-knead pizza dough

Looking for more answers to your home cooking questions? Every month, we'll gather on Zoom for "Around the Table with Food Friends: Live Q&A". Together, we'll connect in real time as a community and share recipes, tips, and solutions to everyday cooking struggles and successes. Join in by becoming a paid subscriber on our Substack today. Sign up here!***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:Discover a viral sweet potato recipe that will change how you make it foreverLearn simple and quick techniques for coaxing sweetness and depth from veggies like parsnips, turnips, and cabbageFind out about our go-to winter weeknight meals, like a sheetpan chicken dinner full of greens and a rustic cabbage skillet dishTune 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!***LinksSweet 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 saladsCabbage:Venetian smothered cabbage, “Verze Sofegae” And a shout out to our favorite cabbage soup from Six Seasons by Joshua McFadden and Martha HolmbergLeek: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 LearnAnd we love Braised leeks from Fox and Briar too!Turnips:

Ever bring home beautiful winter vegetables from the market, and then completely blank on what to cook with them?In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other — and you.By the end of this episode, you'll 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 SubstackUtica 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: 323-452-9084For 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!

Struggling to put together easy, satisfying weeknight meals during these chilly winter months?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:Discover flavorful ways to turn a single package of ground beef, turkey, or pork into a dinner that rivals your favorite takeoutLearn a simple tofu technique that transforms it into a craveable, meatless mainExplore pasta dishes beyond spaghetti and red sauce — think silky sauces, peppery greens, toasted breadcrumbs, and brothy bowls of comfortPress 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 LifeEgg Roll in a Bowl by Ree Drummond Garlic butter steak bites by Coco Morante for Simply Recipes, and easy mashed cauliflower from Joyful Healthy EatsChicken with mustard cream sauce, by Sarah Carey for Martha Stewart30-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: 323-452-9084For 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

What if baking at home didn't have to require special skills of effort and instead could deliver a shareable sweet treat to warm up a chilly, busy week? 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 recipeItalian Ricotta Cookies by Melissa Huett, adapted by Melissa Clark for NYT Cooking ***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For 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, 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: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 (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 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)

Looking for a chili recipe that you can rely on to feed any kind of eater at your table?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 SubstackKale Salad with Pickled Raisin Vinaigrette by Sheela Prakash for NYT Cooking (unlocked) ***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For 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 staring at a bag of lentils in your pantry that you fully meant to cook… and somehow never do? Or maybe you've got a few cans of chickpeas that always feel like a good idea in theory, but never quite turn into dinner.If beans have ever felt bland, boring, or confusing, today's episode is for you.By the end of this episode, you'll: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 beansFind out go-to weeknight bean-centric meals that you can whip up in 30 minutes or lessLearn 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:LentilsOur favorite coconut red lentils from our free SubstackCurried tomato tortellini soup from 101 CookbooksEcuadorian lentil stew from Laylita.comAlison Roman's lentils with fried lemon or garlic (you can use red or yellow) ChickpeasOur chickpea episode with Sarah Bond from Live, Eat, LearnChickpea stew with dates, almonds, and orange Chickpea butternut squash tacos by Laura FuentesYotam 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 EatsMung bean curry from Pride of IndiaSenate bean soup by The Country CookAlso: 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?...

Ever crave an Orange Julius at the mall? 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 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. 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!

Are you looking for recipes beyond roasted root vegetables?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 BitesRutabaga cheddar soup by Ripley Organic FarmEasy mashed rutabaga from The Spruce EatsMartha Stewart's maple glazed carrot and parsnipsCrispy parmesan carrots by Ayeh Manfre Beautiful Soup by Celia Barbour via the NY TimesShredded vegetables do taste sweeter via NPRSunchoke kale hash with farro by Jon Shook and Vinny Dotolo via Food & Wine

As the days get colder and darker, are you searching for a nourishing dinner that will warm you up from the inside out? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! This week we're 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 SubstackSloppy Joe recipe with bonus veggies from Celebrating Sweets***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!

What if the dishes you cooked on New Year's Eve and New Year's Day could invite luck, prosperity, and ease into the year ahead?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:Discover playful appetizers that are eaten for luck and deliciousnessNew Year's classics like noodles for longevity, and a gumbo made with auspicious black-eyed peasNutritious and lighter recipes to ease into the first day of the yearPress play to celebrate to start a new year feeling supported in your kitchen!***Links:AppetizersBacon wrapped dates from Gimme Some Yum, and you can also make it with beef baconCheese ball bites with a pretzel handle from Delish.comPistachio goat cheese dates from Live Eat LearnSour patch grapes and Prosecco grapes Delish.com Mains & SidesMushroom ragu pasta by Heidi SwansonGochujang mushroom udon by Hetti Lui MCkinnonMini Jalapeno Cornbread Muffins from Our Zesty LifeBlack-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...

Have you ever wondered how to incorporate more whole grains easily into your cooking and baking? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!By the end of this episode, you'll want to make homemade Einkorn graham crackers that are as wholesome as they are snackable. You'll also discover “Monkey Bread” made from leftover sourdough that's irresistibly buttery, cinnamony, and perfect for sharing.Tune in for a quick dose of home cooking inspiration!Links:Adrian Hale's new book Einkorn Made Easy, and recipe for “Communal Table Bread - My easiest first bread recipe”, and take a sourdough bread baking class with her in person in Portland Sonya's take on Adrian's Einkorn Graham CrackersSourdough monkey bread by Amy Bakes BreadEasy monkey bread with store-bought biscuit dough from All Recipes ***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!Looking for an in-person Food Friends experience? Book a farmers' market tour with Sonya in Portland, OR!