Podcasts about braids

What do you make when you have a package of ground chicken but no plan for dinner?In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!By the end of this episode, you'll discover a 5-star-rated, one-pot dinner of lemony meatballs and greens that's perfect for busy weeknights.You'll also want to try two Italian cookies: an easy double-chocolate biscotti that can be made ahead and freezes well, and a buttery cookie with a distinctive shape and texture that would be right at home on a weekend brunch table.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:One-Pot Chicken Meatballs with Greens by Yasmin Fahr for NYT Cooking. To make this dairy-free, swap the yogurt for unsweetened coconut yogurt, or for 2 large eggsDouble chocolate biscotti by Jenn Segal from Once Upon a ChefTorchetti al burro (Italian butter cookies) from Recipe from Italy ****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!

Can a mountain of zucchini turn into a homemade pizza you can't stop taking “just one more” slice of?In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!By the end of this episode, you'll discover a standout Smitten Kitchen recipe for a thin-crust summer pizza that's loaded with zucchini yet somehow still crispy, golden, and nutty with browned Gruyère.You'll also want to try a saucy, spicy breakfast dish inspired by a recent visit to a street food stand in Los Angeles.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 summer squash pizzaChilaquiles from ChiLAquiles on Venice and Hauser in Los AngelesChilaquiles master recipe from Rick Bayless, and a store-bought sauce recommendation (and great article!) by Jarret Melendez from EpicuriousAlso mentioned:Giada's scarpaccia video and her recipe (gluten-free!)And a vegan version of scarpaccia from Earth To Rocco ****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 your next vegetarian dinner could be packed with flavor - and made entirely on a sheet-pan in your oven?Whether you're trying to cook more plant-based meals, accommodate a vegetarian at your table, or just need low-effort dinner ideas, this episode is full of satisfying recipes that are anything but boring.By the end of this episode, you'll:Learn how to make a sheet pan lasagna dotted with creamy ricotta cheese — no layering or béchamel-making requiredDiscover how to turn basic veggies into shawarma-spiced mainsFind out about a gluten-free, noodle dish that takes less than 30 minutes to makeHit play and turn your veggie drawer into crowd-pleasing vegetarian meals you'll want to make any night of the week!***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:Vegetarian sheet pan lasagna from Busy in Brooklyn, and Giada's original version Sheet pan eggplant parm from Food & Wine, or sheet pan cauliflower parm from How Sweet Eats – and here's a video of Sonya + Kari's versionHow to make crispy garlic breadcrumbs (to top your eggplant or cauli parm)Mushroom shawarma from Eating Well, or Sonya's eggplant shawarmaRoasted chickpea gyros by Sarah Bond from Live Eat Learn Sheet pan feta chickpea tomatoes by Ali Slagle for NYT Cooking (unlocked)Vegetarian stuffed peppers from Love & LemonsEric Kim's Sheet-pan Japchae for NYT Cooking (unlocked), and his sheet-pan bibimbapSweet potato and black bean tacos by Sarah Bond from Live Eat Learn****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.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 make when you want a homemade dessert that feels special, but takes almost no effort to bake?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 a buttery plum jam crumb bar inspired by Sonya's grandmother. It's beginner-friendly, and so delicious you'll want to eat the whole tray as soon as it comes out of the oven.You'll also discover a recipe for a quick one-skillet dinner made with sweet summer corn and chew rice cakes, and flavored with nutty miso + brown butter.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 grandmother's plumb crumb barsKari's strawberry rhubarb crumb barsMiso brown butter rice cakes with corn by Shilpa Uskokovic for Bon Appetit****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!

Take your tops off on a yacht… and DIVE INTO this All-New episode! Jessi is back from Costa Rica where she was defeated by a Braid & Bead. Brooks Nader took her top off on a yacht… with her dad- is that weird or are WE the prudes? The internet hates Tate McRae again…but is Jessi Tate Down? Plus- Jessi teaches Internet Etiquette- from A$AP Rocky's public feud with a content creator, to Jools Lebron's controversial Go Fund Me request and Drake's very public act of charity… who was in the right and who was in the wrong? We'll decide. Heated Rivalry is heating up the city of Toronto and Jason's local Grocery Store? The Connor Storrie story (see what we did there?) that will BLOW YOUR MIND -head exploding emoji! All that, and the newlywed that has left Jessi heartbroken.As always, ask Jessi Anything, Anytime HERE: 323-448-0068 Hosted on Acast. See acast.com/privacy for more information.

Welcome to Episode 216! Today, a "judge" at the LGS makes you skip your untap step, a braids player is that braids player, and a player fudges some rules at an edge of eternities prerelease event.  Also, Sam and Mike give Selvala the ideal send off she deserves (without Tony). Stay Salty! Sam & Mike ____ Buy DragonShield products and our custom sleeves from our affiliate link! Use code "staysalty" all lowercase, all one word for a discount! Pick up one of our HSM hats! Find HSM shirts on our website and our Bonfire site! Get HSM playmats from our friends at Jank Mats! Use our affiliate link!! Email your salty stories to thehowlingsaltmine@gmail.com! Find links to all our social media pages on our Linktree! Check out our Moxfield! Podcast art by the talented Devin Burnett! @j.d.burnett

What if you could easily fill your kitchen with the comforting aromas of sizzling sofrito, fluffy rice, and tender stews?This week, we're talking to Omi Hopper, TikTok creator and runner-up on Next Level Chef, and author of Cooking Con Omi: A Love Letter to Puerto Rican Home Cooking.She's sharing her favorite weeknight dinners, meal-prep strategies, and the techniques she uses to build big Puerto Rican flavor at home.By the end of this episode, you'll discover:How fresh sofrito and homemade sazón can transform even simple weeknight mealsHow to meal prep for flexibility, instead of a fridge full of repetitive leftoversFlavor-packed shortcuts to get dinner to taste special without starting from scratchPress play to hear Omi's approach to making flavorful, satisfying food that works for real home cooks!***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:Omi Hopper's new book – Cooking Con Omi: A Love Letter to Puerto Rican Home CookingYou can find more inspiration from Omi on her TikTok, YouTube, Instagram, and her site: Cooking Con OmiOmi's Recipes:SofritoAlcapurrias Roast pork shoulder Homemade Sazon spice blendPotato salad with apples One pot macarone con carne (macaroni with beef)Other dishes mentioned:Bacalao (Puerta Rican Salt Cod Stew) from Simply RecipesHer winning pineapple jalapeno salmon dishSome of Omi's favorite recipe developers;King Rey CooksTiniMichelle DislaCassie Yeung****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!

Greg Horne is joined by Connor Sauer as they recap the action from the Semifinals in the Connecticut season! Check out our sponsor! https://www.instagram.com/freedombraidsbycarlos/

What do you cook when it's too hot to turn on the oven (or even the stovetop)… but everyone still needs dinner?When summer temperatures climb, even the simplest meal can feel like too much effort. If you've been relying on takeout, eating cereal for dinner, or are staring into the fridge hoping for inspiration, this episode is full of practical ideas for keeping your kitchen cool.We're sharing our favorite no-cook and low-cook meals, make-ahead recipes, refreshing drinks, and easy summer desserts that make the most of the season without heating up the house.By the end of this episode, you'll discover:A 5-minute meal built around a single package of tofuHow a rotisserie chicken can become a picnic-friendly Vietnamese-inspired dinnerTwo noodle dishes that rely on quick, flavorful, no-cook saucesPress play now and build a rotation of easy summer recipes you'll rely on that will keep you well-fed and out of a hot 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:Spicy cold silken tofu with soy and scallions from The Woks of LifeSalsa cruda di Pomodoro — pasta with raw summer tomato sauce — from Lidia BastianichZucchini quesadillas by Smitten Kitchen, and a wonderful squash blossom quesadilla recipe can be found in the Frida's Fiestsa's (a Friday Khalo cookbook)Rainbow veggie pinwheels by Dinner at the ZooBiBim Guksu (spicy mixed noodles) by MaangchiItalian grinder bean salad by Alexis de Boschnek for The Kitchn, and Edi's favorite sun-dried tomato dense bean saladSummer tartines four ways from Serious EatsChicken banh mi by Recipe Tin EatsLemon possets by Toni Chapman for NYT CookingHomemade Gatorade by Lexi at Crowded KitchenFrozen coconut limeade by Smitten 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.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!

Greg Horne steers the ship again to recap the First Round and Quarterfinals action of the Connecticut season! Check out our sponsor! https://www.instagram.com/freedombraidsbycarlos/

Are you up to your ears in corn and scrambling for new ways to use up one of the best summer ingredients? If you're looking for easy and inspired recipes to enjoy this seasonal darling, then you'll want to tune in to this fan-favorite episode.By the end of this episode, you'll:Uncover the secrets to cooking perfectly grilled corn on the cobGet inspired by a 30-minute corn-filled ramen with miso butterLearn how to make “corn ribs,” a popular restaurant dish that's easy and delicious to recreate at homePress play now to satisfy all of your corn cravings! ***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:Compound chili lime butterHow to make corn ribs from Food WishesSonya' s corn soup recipe from our Substack, and a similar corn soup with basil by David Tanis for the NY Times, as well as a chilled corn soup with basil oil from Food52 Soy butter corn ramen by Hetty Lui McKinnon for the NY TimesSarah Jampel's spicy corn coconut soup for the NY TimesHam El-Waylly's corn and miso pasta salad for the NY TimesSue Li's grilled corn and avocado salad with feta dressing for the NY Times“Ears and Ears” Orecchiette and corn pasta similar to what Kari makes Colu Henry's orecchiette with corn, jalapeno, and feta for the NY TimesSonya's corn, romano bean, tomato pasta dish Korean corn cheese by Darun Kwak for the NY TimesOther mentions:Our episode with Javier Lara: The three sisters: Indigenous wisdom for growing, sharing, and home cooking squash, beans, and cornAll Time restaurant in Los Angeles****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!

Greg Horne steers the ship again a to recap Week 8 of the Connecticut season! Check out our sponsor! https://www.instagram.com/freedombraidsbycarlos/

What salads can really hold up for days and transform into multiple meals?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 5-star broccoli salad that's meal-prep-friendly and full of Italian flavors. You'll also want to try a summery cucumber-avocado salad that's perfect for piling onto toast or for serving at your next gathering.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: Italian broccoli salad by Ali Slagle for NYT CookingAnd Quinoa and broccoli spoon salad by Sohla El-Waylly for the NYT Cooking Also, we love this Cauliflower Salad Sandwiches recipe from Ham El-WayllyObsessively good cucumber avocado salad from Smitten 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.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 truly stand the test of time — the ones you make again and again because of their ease, deliciousness, and nostalgia?This week, we're celebrating our 300th episode by looking back at our top 10 “Best Bites” of all time. These are the dishes we still cook, recommend, and think about years later. They're also the recipes that always make us think of each other.By the end of this episode, you'll discover:The beginner-friendly lentil dish we've been making for over a decade for friends, clients, family, and meal prepAn effortless no-measure cake that's earned a permanent spot in our baking rotationSmart ways to use your slow cooker and Instant Pot to get flavorful dinners on the table fasterWhether you're new to Food Friends or have been cooking along with us since the beginning, this episode is packed with recipes worth revisiting—and adding to your own regular rotation.Tune in as we celebrate 300 episodes with the recipes that have shaped our home cooking the most.***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 TOP FIVEOur coconut red lentil recipe“No Measure” French Yogurt CakeIna Garten's stuffed shells recipe – Sonya adds fresh thyme instead of Italian seasoning + grated parm or pecorino on topInstant Pot Polenta Cacio e Pepe by Carla Lalli Music for Bon AppetitOur two takes on egg salad from our Substack!KARI'S TOP FIVESonya's simple tomato confit with thymeMidwestern Monster cookies French onion crostini by Lemon Tree DwellingCrispy taco salad shells for homemade taco bowls Viral “Glow Soup” by Maddie Harrington of Nutriously Easy ****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!

Greg Horne steers the ship again as Alex Rivera from the Syndicate joins him to recap Week 7 of the Connecticut season! Check out our sponsor! https://www.instagram.com/freedombraidsbycarlos/

Can a humble pound of ground beef from your freezer turn into the best dinner of your 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 discover an irresistible snacking cake recipe by Alison Roman that uses up any seasonal berry you have on hand and is easy enough for a beginner baker!You'll also want to try a homemade take on a Bodega-style chopped cheese sandwich. It's the perfect way to use up kitchen staples for a quick, unexpected 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:Blueberry cake with almond and cinnamon by Alison Roman from her cookbook, Dining InAlison Roman's blueberry muffin recipeChopped cheese by Melissa Knific 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!

What sweet treats do you make when you feel like hosting, but temperatures are climbing, and you can't imagine turning on an oven?This week we're re-releasing a fan-favorite episode. We're sharing our tried-and-true easy summer dessert recipes to make at home, all with zero cooking required!By the end of this episode, you'll discover:How to stay cool with a refreshing icebox cake and an over-the-top frozen pieA classic Midwestern cookie loaded with chocolate and peanut butterA make-ahead dessert that maximizes seasonal fruit and is perfect with a scoop of vanilla ice creamTune in now to add sweetness to your summer gatherings with these exciting and easy no-bake desserts!***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 raspberry mocha icebox cake, strawberry tiramisu, and fruit compote recipesIna Garten's mocha icebox cakeChocolate wafers for icebox cake18 ice cream pie ideas from Taste of HomeNot-so-classic peach melba from David Tanis for the NY TimesClassic Scotcheroos recipes from Tastes Better From ScratchBuckeyes recipe by Tammy Winters for All RecipesTricia Yearwood's no-bake rocky road barsAll the rocky road bar combos on TikTokIna Garten's limoncello fruit salad 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!

Greg Horne rides solo again this week to break down Week 5 of the Connecticut season and give us his Summer 2026 finals pick! Check out our sponsor! www.instagram.com/freedombraidsbycarlos/

Are you looking to beat the heat with an easy, refreshing, and QUICK dessert?By the end of this episode, you'll want to try a tapioca pudding topped with fresh summer berries that's vegan, gluten-free, and ready in just 10 minutes on the stove.You'll also discover a lemony pasta dinner that comes together fast, with the help of a can of chickpeas, a bundle of greens, and crumbled feta.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:How to Start A Cookbook Club from our SubstackDac Biet: An Extra-Special Vietnamese Cookbook by Chef Nini Nguyen and Sarah Zorn – in the book you'll find the recipes for:Green Jackfruit and Cabbage SaladLemongrass Ground MeatPickled eggplant (here's a similar version to try)And Coconut Tapioca banana pudding (here are two similar recipes: one from Serious Eats with crushed peanuts, and another with caramelized banana on top from Food 52) You can find more of Chef Nini Nguyen's recipes hereLemony Chard with chickpeas and feta by Hetty Lui McKinnon, tossed with pasta****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 a pile of zucchini?If you're torn between making the same tired zucchini bread again or scrolling through hundreds of recipes hoping to find one that's actually delicious and not a soggy mess, this episode is for you.This week, we're sharing tried-and-true zucchini recipes, and by the end of this episode, you'll:Discover 30-minute dinners, like a one-skillet meatless meal with a 5-minute game-changing yogurt sauceLearn cooking techniques to get the best texture and flavor out of your zucchini – like crisp edges and lots of caramelizationFind out an unexpected, delicious, and easy way to freeze and use up any summer squashPress play now and turn your zucchini overload into the most delicious problem you'll solve all summer!***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:Zucchini and crispiest chickpeas in garlic yogurt from Smitten Kitchen Seared zucchini with halloumi by Ali SlagleIna Garten's Parmesan roasted zucchini Zucchini tots from Recipe Tin EatsGrated zucchini orecchiette from Hailey CatalanoCorn and zucchini orzo casserole by Half Baked Harvest Zucchini roll-ups from Wholesome YumWhite Zucchini Pizza by Yumna Jawad, from The Pioneer Woman Zucchini in smoothies (frozen ahead of time) from Love & LemonsZucchini cookies with lemon glaze by Foodie CrushAlso mentioned:Gabrielle Hamilton's zucchini topsA few all-time favorites;Thomas Keller's viral zucchiniElizabeth Minchili's pasta with zucchini and herbs, and her TikTok Giada's scarpaccia video and her recipe (gluten-free!) and Vegan version of scarpaccia from Earth To RoccoKari's favorite carmelized zucchini pasta by Ali Slagle for the NY TimesFarfalle with yogurt and zucchini by George Germon and Johanne Killeen for Food & WineZucchini bruschetta (aka zucchini crostini!) by Martha Stewart (add a little basil in it too!)****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!

Greg Horne rides solo again this week to break down Week 5 of the Connecticut season and give us his Summer 2026 finals pick! Check out our sponsor! https://www.instagram.com/freedombraidsbycarlos/

What makes one recipe become the most popular in the New York Times Cooking's history?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 crisp, stuffed zucchini blossoms that are restaurant-quality but come together in under 30 minutes. You'll also discover why the legendary Marian Burros plum torte has become one of the most beloved dessert recipes of all time – it's endlessly adaptable, freezer-friendly, and approachable for even beginner bakers.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:Stuffed zucchini blossoms from Carolyn's Cooking – this recipe calls for parsley and chive, but Sonya likes to add basil to the filling instead.Original plum torte by Marian Burros for NYT Cooking, plus suggestions for adapting the recipe. Kari used plums with butter, whole wheat flour and cardamom in addition to cinnamon (¼ tsp each) mixed with turbinado sugar on top, then apricots with non-dairy butter, GF flour with almond meal, and the same cardamom and cinnamon mixed with turbinado sugar on top.Other mentions:Vegetables Every Day by Jack Bishop****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 food people actually cook when guest come over — and why those recipes always work?This week, we're re-releasing our fan-favorite episode with Adam Roberts — aka The Amateur Gourmet. He takes us inside his kitchen, shares his favorite cookbooks and go-to recipes, and tells us all about his fantastic debut novel, Food Person (now out in paperback!). We talk summer cooking, dinner party philosophy, and why even a slightly undercooked salmon can still lead to a great night.By the end of this episode, you'll:Get a sneak peek at Food Person, Adam's twisty, funny debut novel and a page-turning, insider look at food media (think The Devil Wears Prada, but for cookbook publishing).Discover the dessert that never fails a dinner party.Find out the #1 mistake home cooks make when hosting, and the mindset shift that turns chaos into calm.Press play for Adam's best dinner party advice, his all-time favorite cookbooks, and the recipes he relies on most to make hosting feel like a breeze.***Links:Food Person, Adam's debut novel is out now!Subscribe to Adam's Amateur Gourmet Newsletter on SubstackFollow Adam on InstagramAdam's cookbook recs from today's episode: The Barefoot Contessa books (especially for beginners)Or level up your home cooking with Mozza at Home, by Nancy Silverton and Carolyn CarrenoFor the best homemade ice cream recipes and techniques, check out David Leibovitz's The Perfect ScoopAnything by Melissa Clark is dependably excellentSome of the cookbook's highlighted in Food Person: The Zuni Cafe Cookbook, The Chez Panisse Cookbook, and The Auberge of the Flowering HearthThe food writing Adam most admires: Calvin Trillin Amanda Hesser's Cooking for Mr.LatteNora Ephron's HeartburnWho Adam channels in his kitchen: Lidia Bastianich, and one of her recipes is his go-to pasta dish for dinner parties.He might follow that with warm freshly baked chocolate chip cookies***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!Order Sonya's cookbook Braids for more Food Friends recipes!

Greg Horne rides solo this week to break down Week 4 of the Connecticut season and give us a tier list for the teams halfway through the season! Check out our sponsor! https://www.instagram.com/freedombraidsbycarlos/

What if you could make a short rib dinner that tastes better than takeout, in less than 20 minutes?In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!By the end of this episode, you'll discover how to make Korean Galbi using beef short ribs – with a little planning, you can have dinner on the table in minutes. You'll also discover a healthy summer chopped salad with an unexpected flavor combination of sweet summer peppers, juicy mango, and tangy kumquats.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 made a version of Galbi similar to this one from Onolicious. To learn more about Galbi (also known as Korean short ribs, or “LA Galbi”) check out this post by MaangchiSummer kumquat and mango salad by Melissa Mayo****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 stumped on what to serve for your next summer dinner party, backyard BBQ, or weeknight hang?This week, we're taking the guesswork out of what to cook with four complete menus full of make-ahead appetizers, low-effort mains, and no-bake desserts that highlight peak summer produce. These are meals designed to minimize your time in the kitchen so you can maximize relaxing with friends and family.By the end of this episode, you'll discover:Four complete summer menus, including a farmers' market feast and an homage to classic AmericanaMake-ahead friendly dishes— like a lime cilantro corn salad and smashed potato salad —that free you up to enjoy your guestsFruit-forward summer desserts, including a no-bake mango pie, and two simple snacking cakes that rely on peak stone fruitListen now to discover your next favorite easy summer menu so you can enjoy the party right alongside your guests!***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 Farmers Market-Inspired Menu:Fried green tomatoes by Grand Baby CakesFried zucchini blossoms by Nicole Rufus for The KitchnCorn salad with tomatoes, avocado and lime cilantro dressing by Melissa Clark from The Splendid TableApricot kuchen with labneh whipped cream by Adeena Sussman from Food & WineKari's Midsummer Dinner Party Menu:Open-faced tomato sandwiches with creamy cucumber spread by Southern Living Test Kitchen Grilled salmon with citrus salsa verde by Giada de Laurentis for Food Network Frizzled-onion cabbage salad by Shilpa Uskokovic for Bon AppetitPeach ricotta cake (but with nectarines!) by Yossy Arefi for NYT Cooking Sonya's Southeast Asian Menu:Viet-Thai melon salad by Andrew NguyenGrilled "PokPok" Thai wings from Natalie ParamoreThai-glazed corn by Kay Chun for Food & Wine"Mango Royale" No bake Icebox Mango Cake from Hot Thai KitchenKari's Americana Menu:Raw Vegetable Pizza by Trent Pfeifer for Store Bought is FineGrilled okra rafts with cajun remoulade by Steven Raichlen for NYT CookingRoot beer BBQ sauce for basting grilled chicken cuts of your choiceSmashed potato salad from Two Peas and their PodIce cream cookie sandwiches or brownie ice cream sandwiches from Sally's Baking Addiction Sweet salty frozen grapes by Zainab Issa for NYT Cooking For more inspiration from our archives:Here's last year's summer hosting episode with four additional menusOur No-bake desserts for when it's too hot to turn on your ovenPlus, how to host a burger night at home that's better than takeout!****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!

Greg Horne and Connor Sauer are back to break down Week 3 of the Connecticut season! Check out our sponsor! https://www.instagram.com/freedombraidsbycarlos/

What if a pot of beans, or a packet of ramen noodles, could turn into an easy make-ahead meal? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!By the end of this episode, you'll want to make vegetarian bean tostadas with make-ahead friendly elements, and that are easy to assemble fresh on a busy weeknight. You'll also want to try a Dan Dan noodle salad with a tahini-chili crisp dressing that's perfect for meal prep lunches, and endlessly adaptable with seasonal vegetables.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:Vegetarian Mexican tostadas from Muy Bueno Cooking Sonya used rojo chiquito beans which are also similar to the Domingo Rojo beans from Rancho GordoOur favorite coleslaw recipe from our SubstackVegetarian Dan Dan Noodle Salad by Hetty Lui McKinnon for NYT Cooking Fly By Jing original chili crisp and the extra crunchy version ****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!

Our dads teach us all kinds of things, whether they intended to or not. So on this Father's Day weekend, we're sharing stories of all the hilarious, heartfelt and heartbreaking lessons your dad passed down to you, that continue to show up in your life today.Trevor heads to a Winnipeg brewpub for "Beers & Braids," an event where dads get a crash-course on how to style their daughters' hair. Amongst all the mannequin heads and synthetic hair, these dads get real about the lessons from their own dads that stuck with them the most.Jada Yee is a tall, suit-wearing businessman with a wife and four kids. But when he puts on a rainbow wig and sparkly gown, he transforms into drag queen, Chyna B. Deadly. It began as a way to stand up for his kids, but it's turned into something much bigger for him and his community.For decades, Richard Bales would share stories of his late father's beloved motorcycle with his children and grandchildren, until a chance connection finally brought the bike back home…to his dining room. As a kid, Tara Weir and her dad Brad bonded over long bike rides. When she moved away from home as an adult, those moments together were harder to come by. But Tara and Brad recently reunited to take on their biggest ride yet, to a place north of the Arctic Circle, that means a lot to them.And how do you follow in your father's footsteps when your dad is the Chief? For Hayden Mercredi, lessons from his dad meant leaving school to attend high-level political meetings when he was just a kid. Trevor Mercredi, Grand Chief of Treaty 8, and his son Hayden share the lessons they're learning, and why Trevor first had mixed feelings about Hayden's political ambitions.

Have you ever come home from the summer farmers' market with bags full of beautiful produce and no idea what to make first?Summer farmers' markets are overflowing with abundant produce, but that can feel overwhelming. If you've ever wanted simple, seasonal recipes that let peak-season produce shine without spending hours in the kitchen, this episode is packed with ideas for warm-weather hosting and quick weeknight meals that you'll rely on all season. By the end of this episode, you'll:Learn new ways to make the most of ripe summer tomatoesDiscover a dramatic and easy way to make a delicious cherry dessertFind out how to take crisp cucumbers and combine them with a package of frozen dumplings for a 30-minute meal. Press play and make the most of every farmers' market trip this season!***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:Tomatoes Southeast Asian Tomato Salad by Melissa Clark from The Splendid TableHeirloom tomato cracker salad by Karen Schroeder-Rankin for Southern LivingCornDeborah Madison's coconut corn from Vegetable Literacy, a favorite cookbook of Kari and SonyaGrilled corn with flavored butters by Amanda Neal for Food Network KitchenFresh beansSlow-roasted Romano beans from the AOC Cookbook, by Suzanne GoinGreen bean salad with greens, almonds, and dried cherries by Pamela Saltzman CucumberDumpling and smashed cucumber salad by Hetty Lui McKinnon from NYT CookingOkra Crispy Okra with Spicy Honey Sauce by Kwame Onwauach and adapted by Millie Peartree for NYT CookingCherriesCherries Jubilee by Daniel Gritzer from Serious EatsWild rice salad with pickled cherries by Lisa Lotts Bonus cherry recipes:Alice Water's sour cherry clafoutis recipe, which recommends keeping the pits in the cherry for an almond flavorSonya's pickled cherry (and watermelon recipes)More inspiration from previous episodes: Our 2025 Summer Farmers' Market Episode includes crispy corn cakes and two gazpacho recipesOur 2024 Summer Farmers' Market Episode Episode includes Sonya's one-bowl sour cherry cake and cauliflower salad sandwiches. Also check out our “Corn, beans, and squash” episode for more summer produce ideas!****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!

Greg Horne hosts as Charlie Stuckey breaks down Week 2 in Connecticut, and then the guys are joined by a special guest from the Syndicate! Check out our sponsor! https://www.instagram.com/freedombraidsbycarlos/

Local indie folk unit Trouble's Braids released their newest EP Tarantula on June 5th, and to talk about the release and their upcoming group performances, co-founder Emily Pennington joins this week's episode of Music of the Mountains!Our theme song is courtesy of singer-songwriter Brittney Wagner. Stream her record Better off Dead here. Support the showThank you for listening to The Mountain-Ear Podcast, featuring news and culture from peak to peak! Additional pages are linked below.If you want to be involved in the podcast or paper, contact:Barbara Hardt, our editor-in-chief, at info@themountainear.comTyler Hickman, multimedia producer, at tyler@themountainear.comJamie Lammers, podcast host, at media@themountainear.comGeneral inquiries: frontdesk@themountainear.comHead to our website for all of the latest news. Subscribe to The Mountain-Ear in print and online.Submit local events to promote them in the paper and on our website.Find us on Facebook @mtnear and Instagram @mtn.earListen and watch on YouTube today.Share this podcast by scrolling to the bottom of our website home page or by heading to our main hub on Buzzsprout.Thank you for listening!

As someone who has been in the spotlight for most of her life, Zoë Kravitz is still finding ways to navigate how she's perceived by her fans. "I know a lot of people will tell me after we get to know each other that I seem intimidating or standoffish, or like maybe I'm a bitch or something, which I think is funny 'cause I don't think that's who I am," she told Chioma on this week's episode of The Run-Through.Often regarded as a "cool girl" for her effortless style and unmistakable talent as an actress and director, Zoë admits she doesn't connect with that label. "I don't really know what the word cool even means anymore. We kind of throw these words around like cool and iconic, and I'm like, 'What are we talking about?' But it's funny. I think in some ways it's a compliment because, you know, maybe it just means that I seem relaxed and kind of comfortable in my own skin."Over the past year, the British Vogue cover star has made headlines with her rumored engagement to Harry Styles. But in this candid interview, she discusses her life beyond the headlines — from starring in an upcoming heist film, How to Rob a Bank, alongside her friend and frequent co-star Nicholas Hoult, as well as Anna Sawai, John C. Reilly, and Christian Slater, to what it was like debuting braids on the red carpet when no one else was doing it."I struggled with my hair a lot growing up, as many Black girls do for obvious reasons. It's not something we see a lot of — or at least when I was a kid, even more so — you don't see it a lot in mainstream fashion. And so it's been a real journey emotionally. Now you also see all kinds of people rocking braids. I think I'm in a place of self-love with my hair, which also feels so nice and liberating."Earlier in the show, Chioma sits down with Vogue contributors and collaborators on the Zoë Kravitz shoot: Julia Sarr-Jamois and Tish Weinstock. They discuss how the cover came together, plus the wellness trends they're obsessed with and what you should actually wear to a summer wedding.The Run-Through with Vogue is your go-to podcast where fashion meets culture. Hosted by Chloe Malle, Head of Editorial Content, Vogue U.S.; Chioma Nnadi, Head of British Vogue; and Nicole Phelps, Director of Vogue Runway, each episode features the latest fashion news and exclusive designer and celebrity interviews. Learn about your ad choices: dovetail.prx.org/ad-choices

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!

Send us Fan MailIvy braids are trending, but the internet's reactions reveal a much bigger conversation about Black hair, beauty standards, and the language we use to describe textured hairstyles.In this episode of Hair What I'm Saying, I explore why a textured, boho-inspired braid style sparked debates about what is considered neat, polished, professional, and acceptable. We unpack the difference between personal preference and internalized beauty standards, and why so many of us have been taught to associate certain hair textures and styles with respectability.I also share powerful listener comments, including a story from someone who once asked her bank if braids were acceptable at work. Together, we examine what that says about conformity, permission, and the quiet ways workplace culture shapes how Black women navigate their hair.From the Tignon Laws to modern-day Black hair discrimination and the CROWN Act, this episode connects the past to the present and asks an important question: Who made the rules for professional hair, and why don't we question them more often?By the end of this conversation, Ivy braids become less about a hairstyle and more about identity, self-expression, and the standards we've inherited without realizing it.If this episode resonates with you, subscribe, share it with a friend, and leave a review on Apple Podcasts. What beauty standard are you ready to challenge next?View the Video and comments on TIKTOK that sparked conversation for this episode!Support the showDo you have a story to share that's worth our listeners hearing, please fill out the Listener Letters Form and tell us your story! We would love to hear from you!Don't forget to follow Kinetra on Instagram @_hairwhatimsaying_ and check out her website Hair What I'm Saying for more.Please leave a review and rate the show. Let us know how we are doing!Support the Hair What I'm Saying Podcast

Greg Horne hosts as Jake Halsey and Peter McHugh break down Week 1 of the new season in Connecticut! Check out our sponsor! https://www.instagram.com/freedombraidsbycarlos/

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!

Chasing the shade and slapping the Sunscreen on this week's overheated news, we pour a tinkling drink and reflect upon the following … … British people in hot weath-ah! … when rock stars you haven't seen for 50 years pop up on Zoom … Lennon's tooth? Timberlake's toast? Mooney's school report? Weird things sold at auction … Paul Horn playing in the Taj Mahal, Sonny Rollins on the Williamsburg Bridge, U2 in Slane Castle … are new vinyl albums now ‘luxury goods' and old ones ‘antiques'? … where you can hear the Abbey Road building on the Dark Side of the Moon … the cinematic records Daniel Lanois made in an abandoned movie theatre near Santa Barbara … Summer In The City: the Lovin' Spoonful's road-drill and Regina Spektor's cleavage … Cat-calming music! Gym motivation! Stress-busting songs for Spurs fans on Judgement Day! The age of the prescriptive playlist … the new dawn of instrumental music, “a public utility like turning on a tap” … and the single Sinatra recorded for Maureen Starkey (only one copy made!).Help us to keep The Longest Continuous Conversation In Rock going: https://www.patreon.com/wordinyourear Hosted on Acast. See acast.com/privacy for more information.

Chasing the shade and slapping the Sunscreen on this week's overheated news, we pour a tinkling drink and reflect upon the following … … British people in hot weath-ah! … when rock stars you haven't seen for 50 years pop up on Zoom … Lennon's tooth? Timberlake's toast? Mooney's school report? Weird things sold at auction … Paul Horn playing in the Taj Mahal, Sonny Rollins on the Williamsburg Bridge, U2 in Slane Castle … are new vinyl albums now ‘luxury goods' and old ones ‘antiques'? … where you can hear the Abbey Road building on the Dark Side of the Moon … the cinematic records Daniel Lanois made in an abandoned movie theatre near Santa Barbara … Summer In The City: the Lovin' Spoonful's road-drill and Regina Spektor's cleavage … Cat-calming music! Gym motivation! Stress-busting songs for Spurs fans on Judgement Day! The age of the prescriptive playlist … the new dawn of instrumental music, “a public utility like turning on a tap” … and the single Sinatra recorded for Maureen Starkey (only one copy made!).Help us to keep The Longest Continuous Conversation In Rock going: https://www.patreon.com/wordinyourearHelp us to keep The Longest Continuous Conversation In Rock'n'Roll going: https://www.patreon.com/wordinyourear Hosted on Acast. See acast.com/privacy for more information.

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!

We meet the men on a mission to help fellow Dads connect with their daughters, through a movement called 'pints and ponytails'. It's a chance to learn how to do a range of girls' hairstyles, over a couple of beers. But organisers say they leave with more than just salon skills - as the shared experience encourages men to open up about other parenting challenges. Also: an unexpected solution that could help in the fight againt both plastic pollution and Parkinson's disease. Rhinos return to a national park in Uganda for the first time in more than forty years. It's hoped they'll help establish a thriving population -- improving the ecosystem, creating jobs and attracting tourists.Plus - aging well: Researchers found that around a third of people over the age of 65 saw improvements in their physical and mental abilities.And how a holiday souvenir from Morocco turned out to be a previously unknown type of rock.Our weekly collection of inspiring, uplifting and happy news from around the world.Presenter: Holly Gibbs. Music composed by Iona Hampson