Food Friends: Home Cooking Made Easy

What if a jar of beans in your pantry could turn into a curry you enjoy all week? In this bite-sized episode, we’re sharing the most delicious things we cooked and ate this week to inspire each other — and you. By the end of this episode, you’ll want to make a Kenyan weeknight-friendly mung bean curry that’s rich with coconut milk and fully vegan. You’ll also discover a chocolate almond cookie that’s naturally gluten-free, perfect for using up extra egg whites, and elegant enough for any occasion. Tune in for a quick dose of home cooking inspiration, and walk away with two recipes you’ll want to make again and again! *** For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! Our next gathering is April 8th at 4:30 PM PT! *** Links: Nengu - Kenyan Mung Bean Curry from Baking Hermann Chocolate Amaretti Cookies by David Tanis for NYT Cooking Ottolenghi’s amaretti cookie recipe *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

What do professional chefs do differently — and how can you use those skills at home? It can feel like a lofty goal, but in this episode, Ham El-Waylly shows us how approachable it really can be. He shares practical, real-life cooking tips and easy, flavor-building techniques that work in any kitchen, no matter how busy or overwhelming daily life feels. By the end of this episode, you’ll learn: How toasting pasta might change the way you think about spaghetti forever A surprising method for transforming tofu into something everyone at the table will love The inexpensive, often-overlooked tools restaurant chefs rely on that can make a big impact in a home kitchen Press play to hear our conversation with the insightful and inspiring Ham El-Waylly, and discover new recipes and techniques you’ll want to try out right away! *** For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! *** Links: You can find Ham El Waylly on Instagram, and visit his restaurant Strange Delight in Brooklyn! Doable Dishes For Every Day Some of our favorite recipes by Ham, from NYT Cooking (unlocked): Kari’s favorite Cauliflower Salad Sandwiches His very popular Kung Pao Tofu Corn and Miso Pasta Salad Brown Butter Bucatini with Charred Cabbage Recipes we can’t wait to make from Hello Home Cooking: Toasted Thin Spaghetti with Black Beans and Parm Eggplant and Tofu Ragu Tahini roasted swordfish Date Fudge Frito Chocolate Ganache Tart Some of Ham’s favorite kitchen appliances and tools: Zojurushi Rice cooker Fish Spatula The Kunz Spoon *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

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 dressing Fudgy black bean brownies from Live Eat Learn A pineapple beet smoothie from Three Little Chickpeas *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

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 about Grain-free and gluten-free desserts starring seasonal fruit like tangy rhubarb and sweet strawberries Hit play and walk away with the recipes and hosting confidence to pull off beautiful, relaxed spring gatherings all season long! *** For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! *** Links: Previous Spring Hosting episodes with menus: Last year’s and our very first episode on spring hosting from season one Sonya’s Passover Menu: Sicilian tuna crudo by Coley Cooks Sonya’s golden chicken and veggie soup with matzo balls and dill pistou Slow cooked lamb with white wine and potatoes by Alison Roman Roasted fennel onion and orange by Molly Stevens Sephardic leek patties from Fashion Tales Blog Simplest almond torte by Chaya Rappoport of Retro Lillies Grain free carrot cake from Smitten Kitchen Grain free dairy free chocolate chip pecan blondies from Ambitious Kitchen Kari’s Seasonal Dinner Party: Spinach and artichoke dip by Tastes Better From Scratch, served with baguette or chips Steak + spring veg with spicy mustard by Claire Saffitz for Bon Appetit Malted Strawberry Cream Puffs from Midwest Living Strawberry-Rhubarb Compote with Ginger and Lime via Live Earth Farm and based on a Bon Appetit article, served over Sonya’s rice pudding Sonya’s Spring Entertaining Menu: Oma’s green mountain salad by Sara Grueneberg for Food & Wine Slow salmon with citrus and herb salad by Alison Roman Green rice pilaf by Mark Bittman for NYT Cooking (unlocked) Strawberry cheesecake ice cream pie by Smitten Kitchen Kari’s Casual Grilled Cheese and Soup Night: Bagna Cauda Dip with Assorted Vegetables from Epicurious Creamy asparagus soup from Dishing Up The Dirt, paired with white cheddar grilled cheese from Love & Lemons No-bake lemon mousse by Kristina Razon for The Kitchn Episode 263: BB French Yogurt Cake from Substack + Roasted Cabbage Salad with Kimchi Ground Turkey A “No-Measure” French Cake and Combining Two Dinner Recipes into One! Our Best Home Cooking Bites of the Week A “No-Measure” French Cake and Roasted Cabbage Salad! Our Best Home Cooking Bites of the Week *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

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 Substack Roasted Cabbage Salad with Spicy Lime Dressing by Kristina Felix for NYT Cooking Kari topped her salad with kimchi ground turkey from this lettuce wrap recipe by Alexa Weibel via NYT Cooking *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

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 salmon Learn how two humble ingredients — shelf-stable milk and yogurt — unlock a surprising range of recipes, from a stack of perfect pancakes to a gorgeous 4-ingredient yogurt cake Find out why hoisin deserves a permanent spot in the pantry, and how it can become the star of a weeknight noodle dish that will become your new go-to Press play now for inspo on how to stock your kitchen and make home cooking feel a whole lot easier! *** For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! *** Links: Yogurt for… Green Goddess dressing from Love & Lemons 4 Ingredient Yogurt Cake by Dels Cooking Twist And for ranch dressing, yogurt bowls, to make labneh, and more Shelf Stable Milk… Marcella Hazan’s bolognese sauce from NYT Cooking (unlocked) Sonya’s rice pudding Everyday pancakes by Mark Bittman from NYT Cooking (unlocked) Jordan Marsh’s Blueberry Muffins adapted by Marian Burros for NYT Cooking Mac and cheese (box or homemade), guests who need milk in their coffee or tea, for smoothies and overnight oats Ground turkey or chicken for… Sheetpan turkey meatballs with chickpeas from Smitten Kitchen Or for Keema Shimla Mirch (Ground chicken with bell peppers) by Zainab Shah for NYT Cooking (unlocked), or Sonya’s turkey kotleti (small turkey patties), or taco filling similar to what Kari and Sonya make from Feel Good Foodie, Mirepoix — aka carrots, celery, and onion… Many great soups start with carrots, celery, onion: like classic chicken soup and Clean-out-your-fridge veggie soup from our Substack Big pot of beans or beans on toast from NYT Cooking Beef Stew from Spend with Pennies Whole grain dijon mustard… For classic vinaigrette like this one by Samin Nosrat from NYT Cooking Sonya’s golden egg salad Creamy mustard pan sauce from Serious Eats for salmon Sonya’s herby potato salad from our Substack Hoisin… Soy-Basted Chicken Thighs with Spicy Cashews by Sam Sifton for NYT Cooking Hoisin Garlic Noodles by Hetty Lui McKinnon for NYT Cooking Slow-Cooker Pork Tacos with Hoisin & Ginger by Sam Sifton for NYT Cooking Kimchi Chicken Lettuce Wraps by Alexa Weibel for NYT Cooking White beans… Spicy white bean stew with broccoli rabe by Alison Roman for NYT Cooking Mediterranean white beans and greens from Grateful Grazer Big bars of chocolate and bags of mini chocolate chips… Bars of chocolate for any chocolate chip cookie recipe and Kari’s family’s favorite flourless chocolate cake by Tyler Florence via Food Network Mini chips to make Zoe Francois’ Breakfast Cookies & homemade granola bars *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

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 paste Winter Tabbouleh, aka Brussels Sprouts Salad with Pomegranate & Pistachios by Sheela Prakash for NYT Cooking (unlocked) For the marinara pasta with peppers, sauté a red pepper, a green pepper, and a generous amount of garlic. Add a jar of your favorite marinara (we like Rao's) and then toss in the cooked pasta with some grated Parmesan and stir in the pot for a few minutes until glossy. *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Order Sonya's cookbook Braids for more Food Friends recipes!

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 life How ritual, full moons, and community come together in her monthly Substack gathering, Be Kneady What decades of food styling have taught her about risk and instinct If you’ve ever wanted to bake with more confidence, more curiosity, and more meaning, this conversation will change the way you think about what happens in your oven. Press play now and rediscover the joy of baking at home! (Photo of Victoria Granof by Louise Hagger) *** Looking to connect with avid fellow home cooks? Join us on our live monthly calls by becoming a paid subscriber to our Substack here! Or sign up for free to receive recipes and roundups straight to your inbox. *** Links: Victoria Granof’s Substack: Delicious Tangents, where she hosts her “Be Kneady” monthly gatherings, you can also follow her on Instagram, and find more about her here, or sign up to work with her 1:1. Check out Victoria’s gorgeous book: Sicily, My Sweet – Love Notes to an Island, with Recipes for Cakes, Cookies, Puddings, and Preserves. Cookbooks Victoria referenced: Marcella Hazan’s Essentials of Classic Italian Cooking, The Joy of Cooking, Maida Heatter’s cookbooks, Rose Levy Berenbaum’s baking books, and Carol Field’s The Italian Baker. Silver dollar pancake recipe from Betty Crocker (the recipe Victoria originally used was from The Betty Crocker Cookbook for Boys and Girls. Victoria’s grandmother’s simple braided cookies with sesame seeds can be found in her book, Sicily My Sweet Some of Victoria’s food styling: her Belgian food shoot with Kenji Toma, and the dripping ice cream cone for Bon Appetit Magazine Lady M Crepe Cakes Pretzel shortbread cookie recipe from Host The Toast. In Victoria’s words: “I discovered from the label of the Lost Bread pretzel shortbread that they use breadcrumbs (wheat, rye,barley), which I guessed were crumbs from their wheat, rye and barley sourdough bread, so I made dried breadcrumbs from that exact bread and whirred them in the food processor to the consistency of whole grain flour, and subbed them measure for measure for the pretzel crumbs and EUREKA!!! The pretzel flavor comes from the lye bath and pretzel salt.” The new Gourmet Magazine. *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 Order Sonya's cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

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 Rodgers A simplified version of the famous roasted chicken and bread salad from Smitten Kitchen Pasta with spicy cauliflower from Amateur Gourmet (the original uses a mix of broccoli and cauliflower, which he mentions) *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 Order Sonya's cookbook Braids for more Food Friends recipes!

Ever wonder what two former personal chefs actually eat in a day? If you’re constantly asking, “What’s for breakfast, lunch, or dinner?” This episode is packed with easy meal ideas and real-life recipes to reduce that feeling of overwhelm, and deliver practical inspiration you can use all week. In this episode, you’ll learn how to: Upgrade your breakfast with a simple Turkish-inspired egg dish or a skillet pancake that brings joy to any morning Make lunchtime easier with smart leftover transformations and a few make-ahead, deli-style salads Discover two flavorful sheetpan dinners, and a one-pot meatless main we're making on repeat Tune in now, peek inside our kitchens, and leave with fresh ideas for the week ahead! *** For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! *** Links: Day 1 Sonya: Breakfast – Yogurt bowl with homemade granola, flax, kiwi, blueberries, goji berries and homemade granola. Kari’s granola recipe is from Sony’as cookbook, Braids, and David Leibovitz has a a really good loaded tahini granola recipe Lunch – Golden egg salad, black sesame rice crackers, tangerine, carrots, sauerkraut, radishes, grapes, pickled kohlrabi Dinner – Tomato lentil stew with crispy potatoes, by Hetty Lui McKinnon for NYT Cooking (unlocked) Kari: Breakfast – Dutch Baby recipe by Florence Fabricant from NYT Cooking (unlocked), made with Einkorn flour and inspired by the recipe in Einkorn Made Easy by Adrian J.S. Hale Lunch – Huevos Rancheros by Kay Chun for NYT Cooking (unlocked), made with leftover refried beans and salsa from takeout Dinner – Roasted Cauliflower with Feta & Dates Sheet Pan Salad by Kendra Vaculin for Bon Appetit (radicchio and shredded cabbage was subbed for the arugula, and hazelnuts were swapped for pistachios ) Day 2 Sonya: Breakfast – Turkish-inspired eggs, but instead of poached eggs, they were fried in butter spiced with smoked paprika and aleppo pepper, once cooked placed on yogurt with added dill and pepper, served with toast Lunch – Herby tuna salad, winter citrus, pomegranate, mint salad, celery and kohlrabi salad with date and almond Dinner – Shawarma chicken thighs by Sam Sifton for NYT Cooking (unlocked) (using this shawarma spiced blend, and bone-in skin-on thighs), served with roasted thyme carrots and parsnips from Food Network (honey is optional) Kari: Breakfast – Peanut Butter & Honey Cereal Bars from our Substack, using a combination of Grape Nuts and Rice Krispies, Kari froze the bites in individual snack bags, served with a smoothie with banana, dates, blood oranges, kohlrabi leaves, ice and full-fat Greek yogurt Lunch: Saucy chickpeas with sour cream in a tortilla with cabbage on top (coming soon to our Substack!) Dinner – Leftover pizza from Prime Pizza with radicchio salad topped with crispy panko breadcrumbs, toasted hazelnuts, and balsamic vinaigrette *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 Order Sonya's cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

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 beans Sausage Ragu by Sara Jenkins and Nancy Harmon Jenkins, adapted by Julia Moskin for NYT Cooking (unlocked) Pennsylvania-Dutch scrapple from Food Network *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 Order Sonya's cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Are your weeknight pasta nights starting to feel predictable…even though you know pasta has so much more potential? When you’re tired and hungry, it’s easy to reach for the same jar of sauce and the same box of noodles. In this episode, we’re showing you how to turn pantry staples and simple techniques into pasta dinners that feel comforting, craveable, and completely new. By the end of this episode, you’ll: Learn the secrets to a crispy-topped, gooey baked pasta that’s worth turning on the oven Expand your rotation with dishes built around seasonal greens, wild mushrooms, and bright citrus Discover how to harness your pantry to build bold, flavor-packed sauces—including a Samin Nosrat recipe we can’t stop making Press play and make pasta night the best night of the week. *** Links Six Seasons of Pasta by Joshua McFadden and Martha Holmber, for all the best ways to make a baked pasta dish Baked Ziti from All Recipes – Sonya made a version with Cavatapi pasta and swapped sausage for blanched broccoli rabe Cheesy baked pasta with Sausage and Ricotta by Melissa Clark for NYT Cooking Baked gnocchi alla Sorrentina from Wishbone Kitchen River Cafe Walnut Tagliatelle from The Guardian (we skip adding oil to our pasta water) Sausage ragu by Sara Jenkins and Nancy Harmon Jenkins, adapted by Julia Moskin for NYT Cooking (unlocked) Bucatini with Swiss Chard, Raisins and Parm by Joshua McFadden by way of Nigella Lawson by way of Amateur Gourmet Creamy Mushroom Pasta with Garlic Miso Butter by Chandra Ram for Food & Wine Nigella Lawson’s famous lemon linguine Chicken Piccata pasta by Anna Theoktisto for Food & Wine Samin Nosrat’s spicy tuna pantry pasta from Food and Wine

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 Jar For a deep dive on roasties, check out The Best Crispy Roast Potatoes by Kenji Lopez-Alt for Serious Eats Sam Sifton's Chicken Enchiladas with Salsa Verde for NYT Cooking (unlocked) But this week, Kari used leftover roasted chicken and green enchilada sauce by Siete Foods (not sponsored!), and topped them with Monterey Jack and Queso Fresco *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! Order Sonya's cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

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 entertaining Find stunning, flavor-packed salads that might completely change how you cook with celery, citrus, and even Brussels sprouts Learn which two salads are hearty enough to stand alone as a full meal Press play now and let this episode change the way you enjoy salads all winter long. *** Sign up for our Substack here for original recipes and a roundup from each episode. Upgrade to paid, and join our monthly live Q&A! *** Links: Sonya’s citrus, pomegranate, mint and feta salad with pomegranate molasses dressing Brussels Sprouts with Pomegranate & Pistachio by Sheela Prakash for NYT Cooking (unlocked) Celery root remoulade by Alice Waters, shared by Full Belly Farm Celery dates almonds parmesan inspired by Six Seasons by Joshua McFadden, recipe by Cookie & Kate Sonya’s celery and kohlrabi salad with date and almond Ultimate Winter Salad by Natalie Perry for The Pioneer Woman Thai Pomelo Salad from Healthyish and Happy Thai Peanut and Cabbage Salad from Cookie & Kate Anna’s California salad from A Modern Way to Eat by Anna Jones, shared by 101 Cookbooks Winter Panzanella from Floating Kitchen *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Order Sonya's cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

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 & Wine Pistachio Halvah Rice Krispie Treats by Miro Uskokovic from NYT Cooking (unlocked) Kari’s slow cooker braised chicken for an easy taco lunch Tortilla Land ready-to-cook flour tortillas that Kari uses (not sponsored!) *** To join our monthly live hang, or for more recipes and cooking inspiration, sign up for our Substack here. Got a cooking question? Leave us a message on our hotline at: 323-452-9084 Order Sonya's cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

What if you could easily cook up an incredible meal at home for someone you love? Date night doesn’t have to be fussy or complicated to be special, and we firmly believe it can be about cooking incredible food for anyone you're close to: a partner, family, roommates, or friends. This week, we’re sharing our top 10 date night recipes, and by the end of this episode, you’ll: Learn simple fuss-free dishes, like a 30-minute crispy artichoke pasta, and a no-churn ice cream Discover interactive meals, like a home-cook-friendly Japanese hot pot Find out about our favorite 15-minute, elegant classic French main course Listen now to get inspired to make a memorable date night dinner at home... no hard-to-get reservations, waiting in line, or complicated cooking required! *** Links: Japanese shabu shabu (hot pot) at home from Just One Cook, or sukiyaki from White On Rice Couple Classic sole meuniere by Molly Wizenberg, serve with steamed asparagus Ricotta gnocchi by Mark Bittman for NYT Cooking (unlocked) Crispy artichoke pasta by Andy Baraghani for NYT Cooking (unlocked) Crepe night with savory buckwheat crepes by Martha Rose Shulman, and chocolate crepes by Zeynab Issa, both for NYT Cooking (unlocked) Heart-shaped french toast by Sew White, and use the outside of the heart for “Egg-in-a-heart” (aka toad-in-a-hole) Nigella Lawson’s one-step no-churn coffee ice cream Heart-shaped pastry with strawberries and whipped cream from Bos Kitchen Kiwi fool by Eric Triesit Tiramisu dippers by Anna Painter for Delish *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Order Sonya's cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

What are the building blocks of the perfect veggie sandwich? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you’ll crave a veggie sandwich that’s packed with easy-to-make homemade saurekraut, and you’ll get inspired to cook up restaurant-style pizza at home – loaded with crispy kale and savory crumbled sausage. Tune in for a quick dose of home cooking inspiration! *** Links: Tabor Bread is one of Sonya’s favorite spots for sourdough loaves in Portland, OR Our favorite brand of hummus is Little Sesame (not at all sponsored) An easy reliable homemade sauerkraut recipe from The Gefilteria Sweet Salt Food in Los Angeles inspired Kari’s pizza at home Sourdough pizza dough made from Adrian Hale’s “Communal Table Bread - My easiest first bread recipe” And our favorite super easy no-knead pizza dough

Looking for more answers to your home cooking questions? Every month, we'll gather on Zoom for "Around the Table with Food Friends: Live Q&A". Together, we'll connect in real time as a community and share recipes, tips, and solutions to everyday cooking struggles and successes. Join in by becoming a paid subscriber on our Substack today. Sign up here! *** What if a seasonal winter produce haul could be as versatile, delicious, and exciting as a flat of berries in peak summer? This week we’re sharing our 10 must-have winter farmers’ market produce picks, and the recipes to go with them. By the end of this episode you’ll: Discover a viral sweet potato recipe that will change how you make it forever Learn simple and quick techniques for coaxing sweetness and depth from veggies like parsnips, turnips, and cabbage Find out about our go-to winter weeknight meals, like a sheetpan chicken dinner full of greens and a rustic cabbage skillet dish Tune in now to learn how the winter farmers' market might surprise you, and how to turn seasonal produce into satisfying meals you’ll want to dig into all season long! *** Links Sweet Potato: New technique for the best whole roasted japanese sweet potatoes by Jamesyworld, + the viral TikTok cheese stuffed version from The Kitchen And our favorite Carla Lalli Music recipe for steamed sweet potatoes with tahini butter for NYT Cooking (unlocked) Squash: Zucotte, garlicky braised squash, by Whistling Train Farm in Kent, WA Bok Choy/Tatsoi: Sheetpan Scallion Chicken with Bok Choy by Kay Chunfrom for NYT Cooking (unlocked) We also like to use bok choy and tastoi instead of lettuce in salads Cabbage: Venetian smothered cabbage, “Verze Sofegae” And a shout out to our favorite cabbage soup from Six Seasons by Joshua McFadden and Martha Holmberg Leek: Two takes on a leef tart, one straightforward Leek puff pastry tart from It’s A Veg World Afterall, or a stunning upside down leek tart from Live Eat Learn And we love Braised leeks from Fox and Briar too! Turnips: Honey glazed turnips from Dishing Up the Diret Beets: Golden beets and beet greens in yogurt dill dressing by David Tanis for NYT Cooking (unlokced) Parsnips: Parsnip and parmesan souffle from PC Fresh Co Citrus: Sonya's Citrus topped rice pudding A cookbook shoutout: Bonnie Slotnik Cookbooks in NYC where Kari discovered Greene on Greens by Bert Greene *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Order Sonya's cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

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 Substack Utica Greens from Chesterfield Restaurant in Utica, NY; adapted by Jim Shahin for NYT Cooking *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Order Sonya's cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

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 takeout Learn a simple tofu technique that transforms it into a craveable, meatless main Explore pasta dishes beyond spaghetti and red sauce — think silky sauces, peppery greens, toasted breadcrumbs, and brothy bowls of comfort Press play now and walk away with a handful of reliable weeknight dinners you’ll want to make on repeat all winter long! *** Links: Turkish pasta by Rachel Perlmutter for The Kitchen (sub red pepper paste, or with a few roasted bell peppers, with a spoonful of tomato paste) Salad pasta, by Anna Stockwell for Epicurious 10-minute Thai Basil from The Woks of Life Egg Roll in a Bowl by Ree Drummond Garlic butter steak bites by Coco Morante for Simply Recipes, and easy mashed cauliflower from Joyful Healthy Eats Chicken with mustard cream sauce, by Sarah Carey for Martha Stewart 30-minute gado gado bowl by Minimalist Baker Salmon patties by Nagi Maehashi of Recipe Tin Eats I can't believe it's not chicken (it’s tofu!) by Nisha Vora for NYT Cooking (unlocked) Butter beans, paprika, and piquillo peppers, excerpted from Three: Acid, Texture, Contrast by Selena Kiazim *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Order Sonya's cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!