Podcasts about food friends

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!

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!

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!

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!

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!

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!

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!

What's the last recipe you made that instantly earned a spot in your regular dinner rotation?In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!By the end of this episode, you'll want to make our new go-to beef-and-vegetable soup that can be made days in advance, freezes well, and is a complete meal all in one pot. You'll also discover a meatless stuffed pepper recipe that's cheesy, full of chickpeas, and relies on pantry staples. Tune in for a quick dose of home cooking inspiration!***Links:Vegetable Beef Soup by Melissa Knific for NYT Cooking (unlocked), and a similar slow cooker version from The Recipe RebelStuffed peppers with chickpeas and cheese by Melissa Clark for NYT Cooking ***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For 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!

What if you could host a brunch where nearly every single dish was made ahead of time? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you'll learn the tips and strategies for starting a cookbook club, and you'll also discover must-try recipes from Samin Nosrat's new cookbook: "Good Things."You'll also get inspired to try Kari's make-ahead-friendly seasonal brunch. The recipes and dishes are kid-friendly and are ideal for hosting large and small groups alike.Tune in for a quick dose of home cooking inspiration!***Cookbook club links:Samin Nosrat's new cookbook: Good ThingsSome of the recipes we cooked was her curried carrot and coconut soup recipe, chicken braised with harissa and apricots, and creamy lemon-miso poppy dressing. The roasted squash, spicy Caesar, and passion fruit parfait recipes can be found in the book!Kari's brunch links:Adrian Hale's recipe for: “Communal Table Bread - My easiest first bread recipe”, and take a sourdough bread baking class with her in person in Portland Spinach sheet pan quiche from Smitten KitchenSlow cooker apple butter from Family Food On The Table, made with a combination of apple, persimmon, and pearAn easy citrus salad (you could top with passion fruit), and a fruit salad of sliced apple, persimmon, and pear***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For 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!

What are the recipes you can return to again and again – the ones that will warm you up, can be made quickly, and that your friends and family ask for the most? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!By the end of this episode, you'll discover a meatball soup recipe that can be turned into multiple meals, why the internet-famous “Glow Soup” is our go-to fall dish, and a retro chowder that comes together quickly for a quick weeknight meal. You'll also hear about our favorite way to use up apples, and how a date sesame chocolate bar inspired modifications to a tried-and-true cookie recipe. Tune in for a quick dose of home cooking inspiration!***LinksChicken cheddar chowder from Cooking Light Magazine, served in bread bowls, and a quicker chicken corn chowder without cheese The TikTok-famous Glow SoupSlow cooker apple butter from Family Food On The TableSonya's tahini chocolate cookies, she used the recipe, made with 100% all-purpose flour, and added chopped dates along with the chocolate, as well as a sprinkling of sesame seeds on top ***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For 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 new ways to use seasonal produce in salads you'll actually crave? What if they could be meal prep-friendly? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!By the end of this episode, you'll want to try make-ahead and entertaining-friendly salads, including a vibrant one with Napa cabbage. You'll also discover a tried and true recipe for a classic French chicken liver pâté that's perfect for parties and date nights.Tune in for a quick dose of home cooking inspiration!***Links:Chicken-liver pâté by Javier Huerta adapted by Sam Sifton for NYT Cooking (unlocked) Sonya's salads: Fennel, apple and pomegranate salad, coleslaw, a Moroccan carrot salad similar to the one from the workshop, and you can find the zucchini, za'atar, quinoa salad in Sonya's cookbook: Braids Canelle Vanille's Purple Napa Cabbage Salad that inspired Kari's, which she made with orange bell pepper, shaved beet, celery, feta, and the champagne vinaigrette from her Nicoise Salad.Sonya's take on a purple Napa cabbage salad***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For 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!

Whether you're stocking up on groceries, gifts for the holidays, or just looking for something to do on a Saturday morning, the Portland State University Farmers Market has so much to offer. Some stands only open up for the fall and winter, so you do not want to miss out on all the seasonal goodness. Today on City Cast Portland, we're touring Portland's largest, year-round farmers market with food writer, educator, chef, and “Food Friends” podcast host Sonya Sanford.  Discussed in Today's Episode: ⁠Fire Lily⁠ (formerly⁠ Exilior)⁠ ⁠Enchanted Sun⁠  ⁠Orange and Blossom Patisserie⁠ ⁠Money Bowl⁠ ⁠ROAM⁠   ⁠Mio's Delectables⁠  ⁠Dos Hermanos Bakery ⁠ ⁠Robyn's Craft Bakehouse⁠ ⁠Maxine's⁠ ⁠Bethel Springs Farm⁠ ⁠Sunrise Organic Farm ⁠ ⁠Silly Goose Farms ⁠ ⁠Eloisa Organic Farm ⁠ ⁠The Smokery⁠ ⁠Jacob's Creamery⁠ ⁠Freddy Guys Hazelnuts⁠ ⁠Hot Mama Salsa⁠ ⁠Portland Ashwagandha Farm⁠ ⁠Go on a PSU Market Tour⁠ ⁠Food Friends: Home Cooking Made Easy⁠ Become a member of City Cast Portland today! Get all the details and sign up ⁠here⁠.⁠ ⁠ Who would you like to hear on City Cast Portland? Shoot us an email at ⁠portland@citycast.fm⁠, or leave us a voicemail at ⁠503-208-5448⁠. Want more Portland news? Then make sure to sign up for our morning newsletter, ⁠Hey Portland⁠, and be sure to follow us on ⁠Instagram⁠.  Looking to advertise on City Cast Portland? Check out our options for podcast and newsletter ads at ⁠citycast.fm/advertise⁠. Learn more about the sponsors of this November 10th episode: ⁠Veganizer⁠ ⁠The Watermark⁠ ⁠Visit Walla Walla⁠ ⁠Portland G&E⁠ ⁠Babbel⁠ - Get up to 55% off at Babbel.com/CITYCAST

Are you craving a homemade soup that's a full meal in a bowl?In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!By the end of this episode, you'll want to cook up a pot of Ina Garten's Italian Wedding Soup — a flavorful classic filled with tender chicken meatballs, fresh spinach, and pasta in rich chicken broth.And you'll want to make our favorite sweet, simple, no-bake peanut butter granola bars. They're inspired by a nostalgic snack, and are perfect for packing up for lunch or travel. Tune in for a quick dose of home cooking inspiration that will warm your kitchen and your week!***Links:Ina Garten's Italian Wedding Soup The original Samak StickiesHow to make Kari's homemade version of “No-bake PB & Honey Stickies”NOTE: Process mixture finely so that it will pack well, and use very creamy peanut butter; the natural varieties do not work as well in this recipe. If your bars are crumbly and falling apart, dabbing a bit more peanut butter will help bind it together. Process and pulse 1 cup roasted salted peanuts in a food processor until roughly choppedAdd 2 cups Grape Nuts Cereal (or similar) and pulse until finely chopped, then transfer to a large mixing bowlGently heat 1 cup creamy peanut butter + ⅓ cup honey + ½ tsp vanilla paste; stir until smooth and creamyPour peanut butter mixture over the cereal mixture, then combine with (clean) hands until fully incorporatedUse a 2” scoop to pack and portion into individual balls, then use your hands to flatten into a puck shapeCan be eaten as is, or kept on the counter in an airtight container. You can also freeze them!This is a great recipe for teenagers and kids who are interested in helping in the kitchen! ***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For 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!

How do working parents manage to cook thoughtful, home-cooked meals while balancing everything else — and still have time to bake, plan ahead, and enjoy the process?If you've ever wished you could get delicious meals on the table without the stress, this episode is for you. This week, we're talking with two home cooks, who happen to be our real life “Food Friends.” Sam and Malin share their tips on how they get dinner on the table without spending hours in the kitchen. Whether you're packing lunches for kids, stocking your freezer for busy weeks, or trying to rediscover your joy in everyday cooking, this conversation offers real-world inspiration for how to make it happen.By the end of this episode, you'll learn: Creative solutions for meal prep and packed lunches – from scratch-made baked goods to recs for premade items from Trader Joe's and CostcoQuick weeknight recipes that work EVERY time, like an endlessly modifiable one-pot rice dish and creamy spicy tomato beans Two takes on home-cooked classics, like: spaghetti bolognese, muffins, and even birthday cake!Press play now to learn practical ideas you can actually cook this week!***This week's episode is sponsored by La Baleine, makers of ancestral sea salts harvested from France. La Baleine's Grey Sea Salt comes from the Celtic shores of Guérande, on France's west coast. Hand-harvested using traditional methods, this 100% natural sea salt is unrefined, additive-free, and naturally grey from the mineral-rich clay of the Guérande salt marshes.With its unique delicate but crunchy texture, La Baleine's Grey Sea Salt is our go-to salt for everything from roasted vegetables and grilled meats to fresh salads and even desserts.

Looking for the perfect make-ahead menu for hosting on a chilly fall evening? In this bite-sized episode, we share the best things we ate this week to inspire each other and you!By the end of this episode, you'll be craving Julia Child's classic boeuf bourguignon; it's famous for a reason, with tender beef and a rich, velvety sauce. You'll also pick up our tips for making the best apple-cranberry crisp – a dessert that's impressive enough for your next dinner party, or even for brunch! Tune in for a quick dose of home cooking inspiration!***Links:Julia Child's Boeuf Bourguignon Apple Crisp recipe from The Chunky Chef. To make Kari's breakfast/brunch version, sub maple syrup for the sugar in the apples, and bake them with cranberries in the oven until tender and jammy. Mix up crumble topping and bake SEPARATELY from the fruit for added crunch (use gf oats if you like!). Add crumble topping to roasted fruit before serving. Offer whole milk Greek yogurt as an optional topping!***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For 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!

Can your favorite diner order be turned into dinner? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!By the end of this episode, you'll get inspired to try a classic Greek soup that's creamy without any dairy, and can cook up quickly with a few shortcuts. You'll also discover the secret to the best diner-style patty melt, and a trusted recipe for homemade slaw you can serve with it. Tune in for a quick dose of home cooking inspiration! ***Links: Avgolemono Soup from our SubstackBest Patty Melt Ever from Amanda Cooks & Styles Sonya's coleslaw from our Substack***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For 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!

What's better than a bowl of homemade soup after a long, chilly day?If you've been craving easy soup recipes that actually work, this episode is your invitation to dive into soup season! We're sharing our go-to soups for cozy weeknight dinners — the tried-and-true recipes we make every year, plus new favorites you'll want to add to your rotation.By the end of this episode, you'll discover:How to make flavorful homemade broth that freezes beautifully — so you can have soup ready any night of the weekVegetarian soup recipes that pack big flavor, like a silky roasted red pepper soup and a bright, gingery twist on classic squash soupBeginner-friendly soups that are hearty enough to serve as a complete mealPress play now and get inspired with easy, comforting soup ideas to stir, sip, and savor all season long!***This episode is sponsored by La Baleine — makers of ancestral sea salts naturally harvested from the South of France. Their Fine and Coarse Sea Salts are crafted through natural crystallization, harnessing the sea, wind, and sunshine to create clean, unrefined crystals. The Fine Sea Salt is perfect for everyday cooking, seasoning, and baking, while the Coarse Sea Salt adds texture and bright bursts of flavor to any dish. La Baleine's salt-harvesting methods also help protect an extraordinary ecosystem in the South of France, which is home to over 500 species of birds and plants. Grab La Baleine's Fine and Coarse Sea Salt Bundle here on Amazon, or find it at your local Whole Foods Market, and enjoy a true taste of the French Mediterranean Sea in your kitchen. Use code LABALSALT for $1 off your order!***Links:Kari's Sunny Chicken Soup with Lemon and Coconut from Food Friends' Substack Ribollita soup from Ina GartenKari's Tomato Soup from Food Friends' Substack, and slow cooker caramelized onions from Gimme Some Oven Sonya's Indian tomato soupCreamy Broccoli and Spinach SoupSoviet-style "Monday"...

Ever wondered what it would be like to host a cookbook club and taste restaurant recipes with the help of a few friends?In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!By the end of this episode, you'll want to try a velvety eggplant caponata with burrata to serve as a stunning appetizer at your next dinner party. You'll also discover how an unexpected swap in a recipe can result in a rich, rum-kissed cake that's easy enough for a beginner to bake.Tune in for a quick dose of home cooking inspiration!***Links:The Gjelina Cookbook by Travis LettEggplant Caponata recipe can be found in the book, or try this slightly adapted version from The Brick Kitchen Kabocha Olive Oil and Bittersweet Chocolate Cake from Gjelina, developed by Nicole RuckerRadicchio salad with crispy shallots and shallot oil vinaigrette slightly adapted by No Crumbs LeftFrench apple rum cake by Jennifer Segal from Once Upon a Chef, Kari swapped the bananas for the apples for supper club, and it was a big hit!***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For 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!

What do you bring to a potluck that's guaranteed to be a hit, is easy to prepare, and can travel well?Choosing what dish to bring to a potluck or tailgate can feel tricky, and that's why this week we're sharing our go-to dishes for feeding a crowd. These trusted recipes will allow you to show up to your next potluck with a dish that's guaranteed to be one of the first things to disappear from the table. By the end of this episode, you'll learn:Stress-free recipes, like an eye-catching twist on pigs in a blanket and a buttery take on slidersTwo meatless mains that showcase seasonal produce Sweet, simple treats that can be baked days in advance and are easy to pack up and transport, anywhere you want to goPress play and get inspired with recipes that will make you the MVP of your next potluck or tailgate!***This week's episode is sponsored by La Baleine, makers of ancestral sea salts harvested from France.La Baleine's Kosher Sea Salt is 100% natural. Unlike other kosher salts, it is uniquely harvested from the Mediterranean Sea, crystallized by the sun and sea breezes, and responsibly sourced.Additive-free, its small, flake-like crystals make it perfect for everyday cooking. It seasons evenly, is easy to pinch, and enhances everything from soups and pastas to vegetables and meat.

Today is the first day of fall, which means soon we'll all be craving hot soup and a warm piece of bread. A recent survey showed Portland has nearly 5,000 bakeries, making it the second-best city in the U.S. for easy access to fresh-baked treats. Today we're revisiting a conversation about our area's best bakeries with food writer, chef, and host of the “Food Friends” podcast Sonya Sanford. She's sharing her picks for places you need to try, whether you're looking for a great loaf of bread, a massive chopped sandwich, or just a fun sweet treat. This episode first aired on February 26, 2025 Mentioned in today's episode: "Braids: Recipes From My Pacific Northwest Jewish Kitchen"  Sonya's Cooking Classes Tabor Bread Starter Bread Mio's Delectables JinJu Patisserie Coquine Ken's Artisan Bakery Saint Honoré Boulangerie Little T Baker Dos Hermanos Bakery Babcia Bread Sweet Clover Baking Maxines Baker & Spice Babkush Become a member of City Cast Portland today! Get all the details and sign up here.  Who would you like to hear on City Cast Portland? Shoot us an email at portland@citycast.fm, or leave us a voicemail at 503-208-5448. Want more Portland news? Then make sure to sign up for our morning newsletter, Hey Portland, and be sure to follow us on Instagram.  Looking to advertise on City Cast Portland? Check out our options for podcast and newsletter ads at citycast.fm/advertise. Learn more about the sponsors of this September 22nd episode: Energy Trust Window Nation Oregon Health Authority PaintCare Babbel - Get up to 60% off at Babbel.com/CITYCAST

Struggling to find baking recipes that look great online but flop when you try them at home? That's why we asked Sally McKenney, of Sally's Baking, to share her foolproof fall bakes from her site and her new cookbook: Sally's Baking 101. These are recipes that actually work every time, are stress-free, and will fill your home with the scent of brown sugar, warm chai, and buttery caramel. By the end of this episode, you'll be excited to bring these seasonally inspired treats to your own table and share them at potlucks, tailgates, and fall gatherings. You'll discover:How to bake up cozy fall treats with ease, from quick wins like Chai-spiced blondies to an impressive beginner-friendly apple cakeThe unexpected ingredient that will be the go-to addition to your next batch of muffins The secret behind Sally's all-time most popular recipe: Chewy Chocolate Chip CookiesPress play now to get inspired by fall recipes that will make your home baking easier, more delicious, and perfect for autumnal gatherings! ***This week's episode is sponsored by La Baleine, makers of ancestral sea salts harvested from France.A high-quality finishing salt can transform just about any dish, and their Le Saunier de Camargue Fleur de Sel with Herbes de Provence takes it a step further. Blended with organic herbs — thyme, savory, rosemary, oregano, marjoram, and hyssop — it's a timeless mix that adds fragrance and flavor to everything from roast chicken and vegetables, or even breads.

What's one recipe that changed everything in your kitchen — and maybe even your friendships? If you're a home cook who's ever felt stuck in a rut, outgrown old favorites, or longed for a deeper connection at the dinner table, this episode is for you. We're reflecting on the recipes we return to again and again, and how they shape our kitchens, our routines, and our relationships. Passing a recipe from one friend to another can ripple outward, becoming part of something bigger than just dinner.To celebrate our 200th episode, we're sharing the top 10 recipes that have transformed how we cook and host… and brought us closer as friends. that have transformed how we cook and host… and brought us closer as friends. By the end of this episode, you'll:Discover reliably delicious recipes for entertaining, potlucks, meal delivery, and quick weeknight mealsLearn unexpected tips, from slow cooker short-cuts to the dish that turned a salad-skeptic kid into a salad loverFind out the easiest dessert that we have made dozens of times, and have even served for breakfast!Press play now, and rediscover why cooking at home still feels exciting, nourishing, and new… even after hundreds of meals. ***This week's episode is sponsored by La Baleine, makers of ancestral sea salts harvested from France.A good quality salt can enhance the flavor of just about any dish, and even your next dessert!We love their fine grey sea salt from the mineral-rich clay of the Guérande region. Untreated and additive free, it's hand-harvested using traditional know-how.

Ready to fire up the grill, but tired of the same old burgers and hot dogs? What if your entire meal—from salad to dessert—could be cooked outdoors? This week, we're sharing 8 easy, meatless grilling recipes that take advantage of peak summer produce. From surprising salads to hearty mains and potluck-friendly sides, these recipes are vegetarian, full of flavor, and can be cooked on any grill… no oven required!By the end of this episode, you'll discover: How to char veggies perfectly and serve them with easy, restaurant-quality homemade sauces Why making homemade ricotta (it's so simple!) is the key to a stunning grilled veggie platterA make-ahead salad that's perfect for meal prep or bringing to a potluckPress play now and transform your summer grilling routine with 8 veggie-forward recipes! ****Visiting Portland? Or are you a local? For more Food Friends inspiration, book a farmers' market tour with Sonya!****Links:Mains -Summer ricotta with grilled vegetables from Smitten KitchenBuffalo mushrooms by Ali Slagle for NYT Cooking (unlocked), specifically not using portobellosSalads - Grilled corn panzanella by Ali Slagle for NYT Cooking (unlocked) Grilled broccoli salad with ciabatta croutons from Delish, Kari would serve this all on one sheet pan instead of individual portions Sides -Grilled eggplant mojo de ajo and basil salsa verde from the Gjelina CookbookCharred sugar snap peas with buttermilk aioli, you could also do this with Romano beans or green beans!Desserts -Grilled fruit en papillote from Gourmet MagazineBrazilian grilled pineapple (or mango too!) with coconut ice cream or sorbet****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For 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 @

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

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

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

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

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

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

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

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

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

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

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

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

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

Ever had an Orange Julius at the mall? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you'll want to blend up a vanilla orange smoothie that will liven up your or snack time (or breakfast routine!). You'll also discover an easy weeknight dinner that takes less than 30 minutes and relies on a simple package of ground chicken!Tune in for a quick dose of home cooking inspiration! ***Links:Orange Smoothie (a la Orange Julius) from Gimme Some Oven. For Kari's version she zests as well as the peeled oranges, she also likes to use yogurt or whole milk, and good vanilla paste.Veggie cream cheese from Chef SavvyKeema Shimla Mirch (Ground chicken with bell peppers) by Zainab Shah for NYT Cooking (unlocked)***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Order Sonya's cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

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

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

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