What if your next chicken piccata didn’t require dredging or sautéing and could come together in just 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 try Alison Roman’s braised chicken piccata, a one-pot version that’s buttery and lemony with caramelized garlic and crispy capers. Plus, Ali Slagle’s chickpea-tomato salad; it only gets better as it sits, making it perfect for easy lunches and meal prep.

Tune in for a quick dose of home cooking inspiration!

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Links:

Our best bites:

Puttanesca Chickpea-Tomato Salad by Ali Slagle for NYT Cooking (unlocked)

Alison Roman’s braised chicken piccata from her cookbook: Something From Nothing

Other resources and recipes mentioned:

Culinary Breeding Network

More about dry-farmed tomatoes and the ones that can be stored for 6 months or more

Tofu piccata by Kia Damon for NYT Cooking (unlocked)

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Got a cooking question? Leave us a message on our hotline at: 323-452-9084

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Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

What if you could peek inside two private chefs’ kitchens and see what they really cook — and eat — at home?

If you’re tired of the same breakfast every morning or looking for ways to make your desk lunch more interesting, this episode offers a look at how two professional cooks feed themselves on an ordinary week.

By the end of this episode, you’ll:

Press play now to discover two chefs’ real-life meals, and get inspired with ideas for your own kitchen this week!

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SONYA DAY 1

Breakfast: Scottish porridge, sautéed apples and cinnamon, topped with coconut sugar and nut butter (inspired by Adam Roberts’ English porridge)

Lunch: Herby tuna salad, on top of a salad made with tomato, cucumber, and lettuce with balsamic dressing

Dinner: Chicken piccata, garlic bread, Italian chopped salad

KARI DAY 1

Breakfast: Coconut overnight oats with fresh fruit – Kari adds hemp seeds too

Lunch: Deborah Madison’s Ravioli and Tomato Salad with Masses of Basil from her cookbook, Four bean salad with green romesco by Alison Roman from her cookbook: Dining In, crumbled feta, pickled cherries and herbs to pile onto sourdough slices

Snack: Dragon fruit and cucumber

Dinner: Mississippi Chicken stuffed into sourdough ciabatta

SONYA DAY 2

Breakfast: Soft-boiled egg, Tabor bread sourdough toast points, mixed berries.

Lunch: Leftover ratatouille, leftover chopped salad, toasted pita, avocado slices

Dinner: A take on Kari’s white bean soup with parm with croutons, lemony garlic parm romano beans, simple greens salad

For dessert, a cup of tea and good chocolate, like: Beyond Good, Alter Eco, Endangered Species, and CloudForest.

KARI DAY 2

Breakfast: Full-fat Greek yogurt mixed with honey and passion fruit, with cut-up dragon fruit, cucumber, strawberries, figs, and melon

Lunch: Broccoli salad, cabbage salad with peanuts, peach and herb salad with mozzarella balls and gochujang

Dinner : Creamy pumpkin pasta with a pine nut gremolata on top

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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 you make when you want to try something new but still want dinner to feel familiar?

In this bite-sized episode, we share the best things we ate this week to inspire each other—and you!

By the end of this episode, you’ll discover Adrianna Adarme’s Best Bites of the week, including her viral strawberry brownies that will change the way you think about what a brownie can be. You’ll also hear about what she’s cooking in her "Cozy Kitchen," from classic Peruvian lomo saltado (with a genius shortcut) to a flavorful, herb-and-pepper-filled take on chicken soup.

Plus, we’re sharing a timeless way to cook bell peppers and a classic buttery Bundt cake made even better with toasted pecans and a cinnamon swirl.

Tune in for a quick dose of home cooking inspiration!

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Links:

Adrianna’s A Cozy Kitchen blog, and her brand new cookbook: A Cozy Kitchen Cookbook

You can also find her on IG

Adrianna's best bites:

Cookie melting over ice cream

Strawberry brownies with white chocolate glaze

Other Adrianna Adarme recipes mentioned:

Aguadito de Pollo (Peruvian chicken soup)

Picadillo

Italian Sardine Pasta

Grandma’s seco de carne (beef stew)

Lomo Saltado with oven-baked fries

Sonya’s best bite: Marinated bell peppers

Kari’s best bite: Golden layer cakes recipe from: Rosie's Bakery All Better Fresh Cream Sugar Packed Baking Book

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Got a cooking question? Leave us a message on our hotline at: 323-452-9084

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Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

What do you make when you come home from the farmers’ market with a bag full of beautiful fall produce, and no plan for what to do with it?

This week, we’re sharing our top fall farmers’ market must-haves AND how we’re using them at home to make approachable dinners, nutritious meal-prep salads, satisfying lunches, and cozy vegetarian mains.

By the end of this episode, you’ll:

Press play now for inspiration for your next farmers’ market trip — and what to make when you get home!

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Links:

Join Sonya in person for a guided Portland Farmers' Market tour through Airbnb Experiences!

Delicata Squash

Lemon garlic roast chicken with delicata squash by David Tanis for NYT Cooking

Sweet Potato

Japanese sweet potato with creamy miso glaze by Faraway Kitchen

Peppers

Vegetarian stuffed poblano peppers by the Picky Eater

Peperonata by Serious Eats

Roasted red pepper and cheddar cheese egg bites from Jenn Lueke

Eggplant

Olia Hercules' Azerbaijani butter-braised eggplant, Sedakh

Eggplant adobo by Kay Chun for NYT Cooking

Apples

Crunchy Brussels Sprouts and Apple Slaw by Hetty Lui McKinnon from NYT Cooking

Caramelized onion, apple and goat cheese melts by Jerrell Guy for NYT Cooking

Quince

Poached quince by David Leibovitz, I like to serve with whipped cream, creme anglaise, or ice cream -- or turn into his quince tatin

Pears

Easy maple baked pears by Sally’s Baking Addiction

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Order Sonya's cookbook Braids for more Food Friends recipes!

Could beets become a family favorite if you just found the right way to make them?

In this bite-sized episode, we share a listener's question with expert advice, simple strategies, and lots of delicious ideas to inspire your cooking!

By the end of this episode, you’ll discover our favorite ways to use beets, like in colorful soups, as crispy chips, and in meal-prep-friendly salads.

You’ll also learn some unexpected ways to incorporate beets into both savory AND sweet dishes. Plus, we share our best tips for the easiest ways to cook a big batch or even freeze beets for later.

Tune in for a quick dose of home cooking inspiration!

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Links:

Pineapple beet smoothie from Three Little Chickpeas

Roasted beet hummus from Food 52

Persian yogurt beet dip from Unicorns in the Kitchen

Jeweled roasted vegetables (mix of beets, carrots, and Brussels sprouts) from The Food You Crave

Oven-baked beet chips from A Spicy Perspective

Scuttlebutt sandwiches from NYT Cooking

Sabich sandwiches from Food Network

Beautiful Soup by Celia Barbour for NYT Cooking

Sonya’s family borscht recipe

Ukrainian beet salad (Vinegret) from The New Baguette

Roasted beet salad over labneh from Evergreen Kitchen

Roasted beets in a sherry vinegar marinade from Superman Cooks

Flourless beet brownies by Jerelle Guy for NYT Cooking

Chocolate beet cake by Nigel Slater for Food 52

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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 your fridge were stocked with delicious fall salads, ready whenever you needed an easy lunch or a dish to bring to the next potluck

Fall gets busy fast, and that’s why this week we’re sharing eight make-ahead salads that hold up beautifully in the fridge, so you can have easy, nutritious meals and sides ready all week long.

By the end of this episode, you’ll find out:

Press play now for make-ahead salads that make busy fall days a little easier!

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Links:

Sonya’s fennel, apple, celery, pomegranate salad, and we like to use this mandoline for slicing veggies thin

Honey and harissa farro salad by Deb Perelman from The Smitten Kitchen Cookbook, via Serious Eats

Quinoa with caramelized corn and scallions by Lauryn Tyrell for Martha Stewart

Four bean salad with green romesco by Alison Roman from her cookbook: Dining In

Warm green bean and lentil salad by Ottolenghi

Lentil salad with roasted radicchio and cauliflower by Alexandra Stafford for Food 52

Pearled couscous and tomato salad from Baked By Melissa

Deborah Madison’s Ravioli and Tomato Salad with Masses of Basil from her cookbook: Vegetarian Cooking for Everyone (and the shelf-stable tortellini Kari gifted to Sonya, which would go great in this salad)

****

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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 using phyllo dough didn’t have to be difficult, and you could make a golden, buttery pie with a mountain of vegetables?

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 seasonal cookbook full of flavorful intuitive recipes, and you’ll also find out why David Tanis’ fig and almond cake is a must-bake that's perfect for fall hosting.

You’ll also learn how to make a meatless main packed with chickpeas, cauliflower, and sweet potatoes that reheats like a dream and has a surprise technique that makes it easy to make.

Tune in for a quick dose of home cooking inspiration!

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Links:

How to Start a Cookbook Club from our Substack

Cookbook club pick: David Tanis’ A Platter of Figs, which is out of print, but can be found used or at your local library too

Some highlights from cookbook club were:

Corn, squash, and green beans with jalapeno butter

Fresh shell beans with sage and garlic

Berbere pizza

Fig and almond cake by David Tanis for NYT Cooking

Spiced veggie phyllo pie by Melissa Clark 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.

Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

How do you make dinner happen every night without feeling like you’re starting from scratch?

If you’re staring into the fridge at 5 p.m. with no idea what to make, this week Maggie Hoffman, host of The Dinner Plan, shares smart strategies for making weeknight cooking easier, along with a lineup of deeply satisfying fall dinners that come together quickly.

Think: chewy noodles tossed in a 5-minute sauce, a crowd-pleasing sheet-pan meal, and a foolproof take on pasta e ceci.

By the end of this episode, you’ll discover:

Press play now for practical strategies and quick fall dinners that will make answering the question, “What’s for dinner?” a little easier.

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Links:

Follow “The Dinner Plan” now wherever you listen to podcasts

Subscribe to Maggie’s Substack: The Dinner Plan for more recipe inspiration.

You can also find Maggie and more about The Dinner Plan on Instagram!

Maggie’s favorite pasta: Zaynab Issa's Gochujang-Sesame noodles (With Sun Ramen Noodles)

Meatless dinner: Georgina Hayden's clean-out-the-fridge pasta salad, from her cookbook: Medesque (with tons of weeknight-friendly recipes)

Sheet pan meal: Melissa Clark's Harissa chicken with Leeks, from her book: “Dinner Changing the Game” which has many more sheet pan recipes.

Maggie also highly recommends switching from half sheet to using stainless steel quarter sheet pans for this style of cooking (they fit in a toaster oven, and are dishwasher safe!)

Maggie (and our!) favorite brand of harissa paste is from NY Shuk

Comforting fall dinner: Jamie Oliver's Pasta e Ceci, from his book: Jamie’s Italy. Maggie loves to make small batches of stock with leftover rotisserie chicken bones in an Instantpot.

Standout from “The Dinner Plan:” Maureen Abood's Arayes from her cookbook: Lebanese Baking

What to cook when you don’t feel like cooking: A great loaded up sandwich like this Feta brined-chicken sandwiches made with grilled chicken.

Maggie recommends grilling proteins for multiple meals at the same time, and for recipe inspiration she recs Noah Galuten’s Grill Time!

Some of Maggie’s favorite cookbooks right now:

River Cafe Green by Rose Gray and Ruth Rogers

Vegetables the Italian Way by Giulia Scarpaleggia

Carla Lalli’s new book: Food is a Feeling

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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 you do when you have more vegetables than you know what to do with?

In this bite-sized episode, we share the best things we ate this week to inspire each other—and you!

By the end of this episode, you’ll discover a quick refrigerator pickle that can be made with almost any veggie, and you’ll also find out about a restaurant-inspired broccoli crostini that makes a satisfying meatless dinner for busy nights.

Plus! Author Leah Koenig shares her “Best Bite” too: An easy carrot-date cake that requires no special equipment, with an unexpected ingredient in the frosting.

Tune in for a quick dose of home cooking inspiration!

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Links:

Leah Koenig’s new book is: The Dessert Table: 100 Joyful Jewish Sweets, which includes her recipe for Date-carrot cake with orange blossom frosting.

You can find more recipes from Leah on her Substack: The Jewish Table, and on Instagram @leah.koenig

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Other links from today's show:

Easy refrigerator pickles from Simply Recipes made with a crinkle-cut knife

And here’s another fridge pickle recipe from Coley Cooks, if you want a less sweet pickle, with more spices.

Lot 2’s pecorino-fried bread with broccoli adapted by Melissa Clark for NYT Cooking; Kari adapted it by cooking broccoli with butter and garlic, and serving it on toasted sliced bread topped with melty cheese (like young Parmesan, sharp cheddar, Monterey Jack, or Gruyere).

Italian broccoli salad by Ali Slagle for NYT Cooking

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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 you serve when you want to host, but don’t want to spend the entire day in the kitchen?

Fall is one of our favorite seasons for gathering, from back-to-school dinners and Jewish High Holidays to casual meals with family and friends. But putting together a menu — and getting everything on the table at the same time — can feel like a lot of work.

This week, we’re sharing four complete fall menus designed to help you plan ahead, cook strategically, and actually enjoy your own gathering. By the end of this episode, you’ll:

Press play for practical hosting strategies and fall recipes that make it easier to get dinner on the table… and enjoy it once you do!

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And join us on our live monthly calls by upgrading your subscription to paid!

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We also highly recommend The Dinner Plan podcast and Substack for more recipe inspiration!

***

Links:

Back to the Classics Rosh Hashanah Dinner:

Plum challah by Sonya and Shannon Sarna for The Nosher

Smoked fish platter

Ottolenghi fig hazelnut salad with radicchio and basil

Eggplant Caponata from The Gjelina Cookbook, the exact recipe can be found in the book, or try this slightly adapted version from The Brick Kitchen

Beer and onion braised brisket from Epicurious

Cast iron skillet potato kugel from Smitten Kitchen

Farro topped with roasted peppers and eggplants and spicy tahini dressing (recipe coming!)

Glazed apple cider doughnut cake from Smitten Kitchen

Vegetarian pizza party in Southern California Hot September

Street corn dip with tortilla chips

Mushroom pizza with kale and red onions

Potato rosemary pizza

Roasted vegetable salad with farro and goat cheese by Walder Wellness

Arugula fennel apple salad (no cheese) by The First Mess

Ice cream

Fall bounty dinner:

Harissa apricot braised chicken by Samin Nosrat from Good Things

Charred green beans and lemony yogurt by Yossy Arefi for NYT Cooking

Ottolenghi pomegranate tomato salad

David Leibovitz' oven-roasted plums over pound cake, angel food cake or with vanilla ice cream

Roast Chicken Dinner at Kari’s

Portuguese chicken and potatoes from Feasting at Home

Alison Roman’s Bitter, Leafy Salad

German chocolate cake by Tastes Better From Scratch

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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 you make when you have a package of ground chicken but no plan for dinner?

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!

By the end of this episode, you’ll discover a 5-star-rated, one-pot dinner of lemony meatballs and greens that’s perfect for busy weeknights.

You’ll also want to try two Italian cookies: an easy double-chocolate biscotti that can be made ahead and freezes well, and a buttery cookie with a distinctive shape and texture that would be right at home on a weekend brunch table.

Tune in for a quick dose of home cooking inspiration!

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Links:

One-Pot Chicken Meatballs with Greens by Yasmin Fahr for NYT Cooking. To make this dairy-free, swap the yogurt for unsweetened coconut yogurt, or for 2 large eggs

Double chocolate biscotti by Jenn Segal from Once Upon a Chef

Torchetti al burro (Italian butter cookies) from Recipe from Italy

****

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 the best recipes aren’t the newest ones, but the ones you keep coming back to?

This week, we’re revisiting some of our favorite summer meals and sharing the recipes from Season 4 that have earned a permanent spot in our kitchens.

By the end of this episode, you’ll:

Tune in now for easy, reliable recipes you’ll want to make again and again!

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Links:

Tostadas:

Vegetarian Mexican tostadas from Muy Bueno Cooking

Kari also mentioned making a take on tostadas based on Roasted Broccoli and Potato Tacos by Kay Chun for NYT Cooking

Salads:

Sweet and spicy melon salad by Christian Reynoso from NYT Cooking

Savory watermelon cucumber salad from the Mediterranean Dish (similar to what Sonya makes, but hers doesn’t have feta)

Korean carrot salad recipe from Alyona’s Cooking, and watch Danielle walk you through making her viral version on TikTok

Sweets:

Sonya’s galette recipe

Sonya made a version with apricot + sour cherry and marzipan (she used frozen fruit), and Kari made a version with nectarine, peaches, and frangipane (with fruit from her Flamingo Estate farm box)

OUR TOP RECIPES FROM SEASON FOUR:

Mains:

Broiled salmon and asparagus with creme fraiche by Molly Gilbert for Sunset Magazine

Kung Pao Tofu by Ham El Waylly for NYT Cooking

Salads:

Smitten Kitchen’s simplified version of the famous roasted chicken and bread salad from the Zuni Café Cookbook

Frizzled-onion cabbage salad by Shilpa Uskokovic for Bon Appetit

Sweets:

Pistachio Halvah Rice Krispie Treats by Miro Uskokovic from NYT Cooking (unlocked)

Jam sugar cookies by Hewn restaurant in Chicago Mag

MORE RESOURCES FROM THIS EPISODE:

How to Start a Cookbok Club

The date fudge recipe Kari talked about can be found in Ham El-Waylly’s book: Hello, Home Cooking

Sonya mentioned great tostadas from El Sazaon Di Mi Rancho in Portland, OR, and her Chicken Tinga recipe

Can a mountain of zucchini turn into a homemade pizza you can’t stop taking “just one more” slice of?

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!

By the end of this episode, you’ll discover a standout Smitten Kitchen recipe for a thin-crust summer pizza that’s loaded with zucchini yet somehow still crispy, golden, and nutty with browned Gruyère.

You’ll also want to try a saucy, spicy breakfast dish inspired by a recent visit to a street food stand in Los Angeles.

Tune in for a quick dose of home cooking inspiration!

***

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And join us on our live monthly calls by upgrading your subscription to paid!

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Links:

Smitten Kitchen’s summer squash pizza

Chilaquiles from ChiLAquiles on Venice and Hauser in Los Angeles

Chilaquiles master recipe from Rick Bayless, and a store-bought sauce recommendation (and great article!) by Jarret Melendez from Epicurious

Also mentioned:

Giada’s scarpaccia video and her recipe (gluten-free!)

And a vegan version of scarpaccia from Earth To Rocco

****

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

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 your next vegetarian dinner could be packed with flavor - and made entirely on a sheet-pan in your oven?

Whether you're trying to cook more plant-based meals, accommodate a vegetarian at your table, or just need low-effort dinner ideas, this episode is full of satisfying recipes that are anything but boring.

By the end of this episode, you’ll:

Hit play and turn your veggie drawer into crowd-pleasing vegetarian meals you’ll want to make any night of the week!

***

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And join us on our live monthly calls by upgrading your subscription to paid!

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Links:

Vegetarian sheet pan lasagna from Busy in Brooklyn, and Giada’s original version

Sheet pan eggplant parm from Food & Wine, or sheet pan cauliflower parm from How Sweet Eats – and here’s a video of Sonya + Kari’s version

How to make crispy garlic breadcrumbs (to top your eggplant or cauli parm)

Mushroom shawarma from Eating Well, or Sonya’s eggplant shawarma

Roasted chickpea gyros by Sarah Bond from Live Eat Learn

Sheet pan feta chickpea tomatoes by Ali Slagle for NYT Cooking (unlocked)

Vegetarian stuffed peppers from Love & Lemons

Eric Kim’s Sheet-pan Japchae for NYT Cooking (unlocked), and his sheet-pan bibimbap

Sweet potato and black bean tacos by Sarah Bond from Live Eat Learn

****

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

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 you make when you want a homemade dessert that feels special, but takes almost no effort to bake?

In this bite-sized episode, we share the best things we ate this week to inspire each other — and you!

By the end of this episode, you’ll want to make a buttery plum jam crumb bar inspired by Sonya’s grandmother. It’s beginner-friendly, and so delicious you’ll want to eat the whole tray as soon as it comes out of the oven.

You’ll also discover a recipe for a quick one-skillet dinner made with sweet summer corn and chew rice cakes, and flavored with nutty miso + brown butter.

Tune in for a quick dose of home cooking inspiration!

***

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And join us on our live monthly calls by upgrading your subscription to paid!

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Links:

Sonya’s grandmother’s plumb crumb bars

Kari’s strawberry rhubarb crumb bars

Miso brown butter rice cakes with corn by Shilpa Uskokovic for Bon Appetit

****

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

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 you could easily fill your kitchen with the comforting aromas of sizzling sofrito, fluffy rice, and tender stews?

This week, we’re talking to Omi Hopper, TikTok creator and runner-up on Next Level Chef, and author of Cooking Con Omi: A Love Letter to Puerto Rican Home Cooking.

She’s sharing her favorite weeknight dinners, meal-prep strategies, and the techniques she uses to build big Puerto Rican flavor at home.

By the end of this episode, you’ll discover:

Press play to hear Omi’s approach to making flavorful, satisfying food that works for real home cooks!

***

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And join us on our live monthly calls by upgrading your subscription to paid!

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Links:

Omi Hopper’s new book – Cooking Con Omi: A Love Letter to Puerto Rican Home Cooking

You can find more inspiration from Omi on her TikTok, YouTube, Instagram, and her site: Cooking Con Omi

Omi’s Recipes:

Sofrito

Alcapurrias

Roast pork shoulder

Homemade Sazon spice blend

Potato salad with apples

One pot macarone con carne (macaroni with beef)

Other dishes mentioned:

Bacalao (Puerta Rican Salt Cod Stew) from Simply Recipes

Her winning pineapple jalapeno salmon dish

Some of Omi’s favorite recipe developers;

King Rey Cooks

Tini

Michelle Disla

Cassie Yeung

****

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 you cook when it's too hot to turn on the oven (or even the stovetop)… but everyone still needs dinner?

When summer temperatures climb, even the simplest meal can feel like too much effort. If you've been relying on takeout, eating cereal for dinner, or are staring into the fridge hoping for inspiration, this episode is full of practical ideas for keeping your kitchen cool.

We're sharing our favorite no-cook and low-cook meals, make-ahead recipes, refreshing drinks, and easy summer desserts that make the most of the season without heating up the house.

By the end of this episode, you'll discover:

Press play now and build a rotation of easy summer recipes you'll rely on that will keep you well-fed and out of a hot kitchen!

***

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And join us on our live monthly calls by upgrading your subscription to paid!

***

Links:

Spicy cold silken tofu with soy and scallions from The Woks of Life

Salsa cruda di Pomodoro — pasta with raw summer tomato sauce — from Lidia Bastianich

Zucchini quesadillas by Smitten Kitchen, and a wonderful squash blossom quesadilla recipe can be found in the Frida’s Fiestsa’s (a Friday Khalo cookbook)

Rainbow veggie pinwheels by Dinner at the Zoo

BiBim Guksu (spicy mixed noodles) by Maangchi

Italian grinder bean salad by Alexis de Boschnek for The Kitchn, and Edi’s favorite sun-dried tomato dense bean salad

Summer tartines four ways from Serious Eats

Chicken banh mi by Recipe Tin Eats

Lemon possets by Toni Chapman for NYT Cooking

Homemade Gatorade by Lexi at Crowded Kitchen

Frozen coconut limeade by Smitten 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.

Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

Are you up to your ears in corn and scrambling for new ways to use up one of the best summer ingredients?

If you’re looking for easy and inspired recipes to enjoy this seasonal darling, then you’ll want to tune in to this fan-favorite episode.

By the end of this episode, you'll:

Press play now to satisfy all of your corn cravings!

***

For more recipes and cooking inspiration, sign up for our free Substack here.

And join us on our live monthly calls by upgrading your subscription to paid!

***

Links:

Compound chili lime butter

How to make corn ribs from Food Wishes

Sonya' s corn soup recipe from our Substack, and a similar corn soup with basil by David Tanis for the NY Times, as well as a chilled corn soup with basil oil from Food52

Soy butter corn ramen by Hetty Lui McKinnon for the NY Times

Sarah Jampel’s spicy corn coconut soup for the NY Times

Ham El-Waylly’s corn and miso pasta salad for the NY Times

Sue Li’s grilled corn and avocado salad with feta dressing for the NY Times

“Ears and Ears” Orecchiette and corn pasta similar to what Kari makes

Colu Henry’s orecchiette with corn, jalapeno, and feta for the NY Times

Sonya’s corn, romano bean, tomato pasta dish

Korean corn cheese by Darun Kwak for the NY Times

Other mentions:

Our episode with Javier Lara: The three sisters: Indigenous wisdom for growing, sharing, and home cooking squash, beans, and corn

All Time restaurant in Los Angeles

****

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 salads can really hold up for days and transform into multiple meals?

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!

By the end of this episode, you'll want to make a 5-star broccoli salad that's meal-prep-friendly and full of Italian flavors. You’ll also want to try a summery cucumber-avocado salad that's perfect for piling onto toast or for serving at your next gathering.

Tune in for a quick dose of home cooking inspiration!

***

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And join us on our live monthly calls by upgrading your subscription to paid!

***

Links:

Italian broccoli salad by Ali Slagle for NYT Cooking

And Quinoa and broccoli spoon salad by Sohla El-Waylly for the NYT Cooking

Also, we love this Cauliflower Salad Sandwiches recipe from Ham El-Waylly

Obsessively good cucumber avocado salad from Smitten 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.

Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

What recipes truly stand the test of time — the ones you make again and again because of their ease, deliciousness, and nostalgia?

This week, we're celebrating our 300th episode by looking back at our top 10 “Best Bites” of all time. These are the dishes we still cook, recommend, and think about years later. They’re also the recipes that always make us think of each other.

By the end of this episode, you'll discover:

Whether you're new to Food Friends or have been cooking along with us since the beginning, this episode is packed with recipes worth revisiting—and adding to your own regular rotation.

Tune in as we celebrate 300 episodes with the recipes that have shaped our home cooking the most.

***

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And join us on our live monthly calls by upgrading your subscription to paid!

***

Links:

****

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!

Can a humble pound of ground beef from your freezer turn into the best dinner of your week?

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!

By the end of this episode, you'll discover an irresistible snacking cake recipe by Alison Roman that uses up any seasonal berry you have on hand and is easy enough for a beginner baker!

You’ll also want to try a homemade take on a Bodega-style chopped cheese sandwich. It’s the perfect way to use up kitchen staples for a quick, unexpected weeknight dinner.

Tune in for a quick dose of home cooking inspiration!

***

For more recipes and cooking inspiration, sign up for our free Substack here.

And join us on our live monthly calls by upgrading your subscription to paid!

****

Links:

Blueberry cake with almond and cinnamon by Alison Roman from her cookbook, Dining In

Alison Roman’s blueberry muffin recipe

Chopped cheese by Melissa Knific 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.

Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

What sweet treats do you make when you feel like hosting, but temperatures are climbing, and you can't imagine turning on an oven?

This week we're re-releasing a fan-favorite episode. We’re sharing our tried-and-true easy summer dessert recipes to make at home, all with zero cooking required!

By the end of this episode, you’ll discover:

Tune in now to add sweetness to your summer gatherings with these exciting and easy no-bake desserts!

***

For more recipes and cooking inspiration, sign up for our free Substack here.

And join us on our live monthly calls by upgrading your subscription to paid!

***

Links:

Sonya’s raspberry mocha icebox cake, strawberry tiramisu, and fruit compote recipes

Ina Garten’s mocha icebox cake

Chocolate wafers for icebox cake

18 ice cream pie ideas from Taste of Home

Not-so-classic peach melba from David Tanis for the NY Times

Classic Scotcheroos recipes from Tastes Better From Scratch

Buckeyes recipe by Tammy Winters for All Recipes

Tricia Yearwood’s no-bake rocky road bars

All the rocky road bar combos on TikTok

Ina Garten’s limoncello fruit salad 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!

Are you looking to beat the heat with an easy, refreshing, and QUICK dessert?

By the end of this episode, you'll want to try a tapioca pudding topped with fresh summer berries that's vegan, gluten-free, and ready in just 10 minutes on the stove.

You’ll also discover a lemony pasta dinner that comes together fast, with the help of a can of chickpeas, a bundle of greens, and crumbled feta.

Tune in for a quick dose of home cooking inspiration!

***

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And join us on our live monthly calls by upgrading your subscription to paid!

***

Links:

How to Start A Cookbook Club from our Substack

Dac Biet: An Extra-Special Vietnamese Cookbook by Chef Nini Nguyen and Sarah Zorn – in the book you’ll find the recipes for:

You can find more of Chef Nini Nguyen’s recipes here

Lemony Chard with chickpeas and feta by Hetty Lui McKinnon, tossed with pasta

****

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

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 you do with a pile of zucchini?

If you're torn between making the same tired zucchini bread again or scrolling through hundreds of recipes hoping to find one that’s actually delicious and not a soggy mess, this episode is for you.

This week, we’re sharing tried-and-true zucchini recipes, and by the end of this episode, you’ll:

Press play now and turn your zucchini overload into the most delicious problem you'll solve all summer!

***

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And join us on our live monthly calls by upgrading your subscription to paid!

***

Links:

Zucchini and crispiest chickpeas in garlic yogurt from Smitten Kitchen

Seared zucchini with halloumi by Ali Slagle

Ina Garten’s Parmesan roasted zucchini

Zucchini tots from Recipe Tin Eats

Grated zucchini orecchiette from Hailey Catalano

Corn and zucchini orzo casserole by Half Baked Harvest

Zucchini roll-ups from Wholesome Yum

White Zucchini Pizza by Yumna Jawad, from The Pioneer Woman

Zucchini in smoothies (frozen ahead of time) from Love & Lemons

Zucchini cookies with lemon glaze by Foodie Crush

Also mentioned:

Gabrielle Hamilton’s zucchini tops

A few all-time favorites;

Thomas Keller's viral zucchini

Elizabeth Minchili’s pasta with zucchini and herbs, and her TikTok

Giada’s scarpaccia video and her recipe (gluten-free!) and Vegan version of scarpaccia from Earth To Rocco

Kari’s favorite carmelized zucchini pasta by Ali Slagle for the NY Times

Farfalle with yogurt and zucchini by George Germon and Johanne Killeen for Food & Wine

Zucchini bruschetta (aka zucchini crostini!) by Martha Stewart (add a little basil in it too!)

****

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

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 makes one recipe become the most popular in the New York Times Cooking’s history?

In this bite-sized episode, we share the best things we ate this week to inspire each other—and you.

By the end of this episode, you'll want to make crisp, stuffed zucchini blossoms that are restaurant-quality but come together in under 30 minutes. You'll also discover why the legendary Marian Burros plum torte has become one of the most beloved dessert recipes of all time – it's endlessly adaptable, freezer-friendly, and approachable for even beginner bakers.

Tune in for a quick dose of home cooking inspiration!

***

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***

Links:

Stuffed zucchini blossoms from Carolyn’s Cooking – this recipe calls for parsley and chive, but Sonya likes to add basil to the filling instead.

Original plum torte by Marian Burros for NYT Cooking, plus suggestions for adapting the recipe. Kari used plums with butter, whole wheat flour and cardamom in addition to cinnamon (¼ tsp each) mixed with turbinado sugar on top, then apricots with non-dairy butter, GF flour with almond meal, and the same cardamom and cinnamon mixed with turbinado sugar on top.

Other mentions:

Vegetables Every Day by Jack Bishop

****

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

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 wonder what food people actually cook when guest come over — and why those recipes always work?

This week, we're re-releasing our fan-favorite episode with Adam Roberts — aka The Amateur Gourmet. He takes us inside his kitchen, shares his favorite cookbooks and go-to recipes, and tells us all about his fantastic debut novel, Food Person (now out in paperback!). We talk summer cooking, dinner party philosophy, and why even a slightly undercooked salmon can still lead to a great night.

By the end of this episode, you’ll:

Press play for Adam’s best dinner party advice, his all-time favorite cookbooks, and the recipes he relies on most to make hosting feel like a breeze.

***

Links:

Food Person, Adam’s debut novel is out now!

Subscribe to Adam’s Amateur Gourmet Newsletter on Substack

Follow Adam on Instagram

Adam’s cookbook recs from today’s episode:

The Barefoot Contessa books (especially for beginners)

Or level up your home cooking with Mozza at Home, by Nancy Silverton and Carolyn Carreno

For the best homemade ice cream recipes and techniques, check out David Leibovitz’s The Perfect Scoop

Anything by Melissa Clark is dependably excellent

Some of the cookbook’s highlighted in Food Person: The Zuni Cafe Cookbook, The Chez Panisse Cookbook, and The Auberge of the Flowering Hearth

The food writing Adam most admires:

Calvin Trillin

Amanda Hesser’s Cooking for Mr.Latte

Nora Ephron’s Heartburn

Who Adam channels in his kitchen:

Lidia Bastianich, and one of her recipes is his go-to pasta dish for dinner parties.

He might follow that with warm freshly baked chocolate chip cookies

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For 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 [email protected]!

Order Sonya's cookbook Braids for more Food Friends recipes!

What if you could make a short rib dinner that tastes better than takeout, in less than 20 minutes?

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!

By the end of this episode, you’ll discover how to make Korean Galbi using beef short ribs – with a little planning, you can have dinner on the table in minutes.

You’ll also discover a healthy summer chopped salad with an unexpected flavor combination of sweet summer peppers, juicy mango, and tangy kumquats.

Tune in for a quick dose of home cooking inspiration!

***

For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!

***

Links:

Sonya made a version of Galbi similar to this one from Onolicious. To learn more about Galbi (also known as Korean short ribs, or “LA Galbi”) check out this post by Maangchi

Summer kumquat and mango salad by Melissa Mayo

****

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!

Are you stumped on what to serve for your next summer dinner party, backyard BBQ, or weeknight hang?

This week, we’re taking the guesswork out of what to cook with four complete menus full of make-ahead appetizers, low-effort mains, and no-bake desserts that highlight peak summer produce. These are meals designed to minimize your time in the kitchen so you can maximize relaxing with friends and family.

By the end of this episode, you'll discover:

Listen now to discover your next favorite easy summer menu so you can enjoy the party right alongside your guests!

***

For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!

***

Links:

Sonya’s Farmers Market-Inspired Menu:

Fried green tomatoes by Grand Baby Cakes

Fried zucchini blossoms by Nicole Rufus for The Kitchn

Corn salad with tomatoes, avocado and lime cilantro dressing by Melissa Clark from The Splendid Table

Apricot kuchen with labneh whipped cream by Adeena Sussman from Food & Wine

Kari’s Midsummer Dinner Party Menu:

Open-faced tomato sandwiches with creamy cucumber spread by Southern Living Test Kitchen

Grilled salmon with citrus salsa verde by Giada de Laurentis for Food Network

Frizzled-onion cabbage salad by Shilpa Uskokovic for Bon Appetit

Peach ricotta cake (but with nectarines!) by Yossy Arefi for NYT Cooking

Sonya’s Southeast Asian Menu:

Viet-Thai melon salad by Andrew Nguyen

Grilled "PokPok" Thai wings from Natalie Paramore

Thai-glazed corn by Kay Chun for Food & Wine

"Mango Royale" No bake Icebox Mango Cake from Hot Thai Kitchen

Kari’s Americana Menu:

Raw Vegetable Pizza by Trent Pfeifer for Store Bought is Fine

Grilled okra rafts with cajun remoulade by Steven Raichlen for NYT Cooking

Root beer BBQ sauce for basting grilled chicken cuts of your choice

Smashed potato salad from Two Peas and their Pod

Ice cream cookie sandwiches or brownie ice cream sandwiches from Sally’s Baking Addiction Sweet salty frozen grapes by Zainab Issa for NYT Cooking

For more inspiration from our archives:

Here's last year's summer hosting episode with four additional menus

Our No-bake desserts for when it’s too hot to turn on your oven

Plus, how to host a burger night at home that’s better than takeout!

****

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

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 a pot of beans, or a packet of ramen noodles, could turn into an easy make-ahead meal?

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!

By the end of this episode, you’ll want to make vegetarian bean tostadas with make-ahead friendly elements, and that are easy to assemble fresh on a busy weeknight. You’ll also want to try a Dan Dan noodle salad with a tahini-chili crisp dressing that’s perfect for meal prep lunches, and endlessly adaptable with seasonal vegetables.

Tune in for a quick dose of home cooking inspiration!

***

For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!

***

Links:

Vegetarian Mexican tostadas from Muy Bueno Cooking

Sonya used rojo chiquito beans which are also similar to the Domingo Rojo beans from Rancho Gordo

Our favorite coleslaw recipe from our Substack

Vegetarian Dan Dan Noodle Salad by Hetty Lui McKinnon for NYT Cooking

Fly By Jing original chili crisp and the extra crunchy version

****

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

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!

Have you ever come home from the summer farmers' market with bags full of beautiful produce and no idea what to make first?

Summer farmers’ markets are overflowing with abundant produce, but that can feel overwhelming. If you've ever wanted simple, seasonal recipes that let peak-season produce shine without spending hours in the kitchen, this episode is packed with ideas for warm-weather hosting and quick weeknight meals that you’ll rely on all season.

By the end of this episode, you’ll:

Press play and make the most of every farmers’ market trip this season!

***

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***

Links:

Tomatoes

Southeast Asian Tomato Salad by Melissa Clark from The Splendid Table

Heirloom tomato cracker salad by Karen Schroeder-Rankin for Southern Living

Corn

Deborah Madison's coconut corn from Vegetable Literacy, a favorite cookbook of Kari and Sonya

Grilled corn with flavored butters by Amanda Neal for Food Network Kitchen

Fresh beans

Slow-roasted Romano beans from the AOC Cookbook, by Suzanne Goin

Green bean salad with greens, almonds, and dried cherries by Pamela Saltzman

Cucumber

Dumpling and smashed cucumber salad by Hetty Lui McKinnon from NYT Cooking

Okra

Crispy Okra with Spicy Honey Sauce by Kwame Onwauach and adapted by Millie Peartree for NYT Cooking

Cherries

Cherries Jubilee by Daniel Gritzer from Serious Eats

Wild rice salad with pickled cherries by Lisa Lotts

Bonus cherry recipes:

Alice Water’s sour cherry clafoutis recipe, which recommends keeping the pits in the cherry for an almond flavor

Sonya’s pickled cherry (and watermelon recipes)

More inspiration from previous episodes:

Our 2025 Summer Farmers’ Market Episode includes crispy corn cakes and two gazpacho recipes

Our 2024 Summer Farmers’ Market Episode Episode includes Sonya’s one-bowl sour cherry cake and cauliflower salad sandwiches.

Also check out our “Corn, beans, and squash” episode for more summer produce ideas!

****

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

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!

How do you get a perfectly fudgy brownie with a glossy top without using a box mix?

In this bite-sized episode, we share the best things we ate this week to inspire each other — and you!

By the end of this episode, you’ll want to bake a batch of triple-chocolate brownies that are beginner-friendly, deeply fudgy, and achieve that coveted glossy crust. You’ll also discover a simple sole meunière recipe that’s buttery, lemony, and easy enough for a weeknight dinner.

Tune in for a quick dose of home cooking inspiration!

***

For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!

***

Links:

Seriously fudgy brownies from Sally’s Baking Addiction, Sonya also talked about the recipe in Sally McKenna’s book: Sally’s Baking 101 (which is different from the online version)

More brownies we love:

Alice Medrich’s best cocoa brownies

Sonya’s flourless chocolate tahini brownies

Fudgy brownies from Inspired Taste blog

Glossy fudge brownies from Bravetart

Sole Meuniere by Martha Stewart

Secret Food Tours: NYC – Chinatown & Little Italy

Kari’s best bite: pineapple pork bun at Mei Lai Wah Bakery

And the Original Chinatown Ice Cream Factory, whose logo was designed by the children at a local public school

Join Sonya on a Portland farmers’ market tour through Airbnb Experiences!

***

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.

Have a fridge full of summer berries and no idea what to make before they're past their prime?

If you're standing in front of gorgeous summer berries at the farmers market but feel stuck making the same old recipes, this week we're sharing our favorite ways to make the most of berry season.

By the end of this episode, you’ll discover:

Press play now and walk away with a full season’s worth of berry dessert recipes that will help you turn every pint of fresh summer berries into something memorable.

***

We’ve both been longtime store-bought hummus skeptics… until Little Sesame. Their hummus is unbelievably smooth, bright, and it was created by passionate chefs, they use regeneratively farmed chickpeas, and it's clean label certified.

And now, Little Sesame has launched snacking options available at Targets nationwide. The lineup includes: a hummus snacker with pretzel pita chips, protein hummus with 10g of protein per pack, and hummus for kids — a grab-and-go pack perfect for lunch boxes and long car rides.

Find Little Sesame at Targets nationwide or visit eatlittlesesame.com to find a store near you. Use code SNACKING10 for 10% off!

***

Links:

Strawberry Brown Sugar Sour Cream Eton Mess by Sonya

Raspberry Spuma by David Tanis for NYT Cooking

Blueberry galette from Sonya’s Substack, Dream Kitchens

Strawberry hand pies by Zoe Bakes

Huckleberry cake by James Beard

Frozen yogurt and fruit pops by Riley Wofford for Martha Stewart

Smitten Kitchen Flag Cake

Strawberry sheet cake with passionfruit buttercream by Zoe Bakes

Blackberry cobbler by Stella Parks for Serious Eats

Frozen berries with hot white chocolate by Ina Garten

For more berry inspiration, check out our previous episodes:

Strawberries with Melissa Clark’s double strawberry shortcakes and a giant strawberry tart made with store-bought puff pastry

No-Bake Desserts with Sonya’s recipes for strawberry tiramisu and raspberry mocha icebox cake

“Year-Around Fruit Desserts includes an easy raspberry fool and a no-bake cheesecake

****

For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

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’s the secret to hosting a dinner party without spending the whole night stressed in the kitchen?

In this bite-sized episode, we share the best things we ate this week to inspire each other—and you.

By the end of this episode, you’ll have two go-to entertaining menus: one for a smaller dinner party and one for feeding a bigger group. We’re sharing the dishes, strategies, and make-ahead elements that help hosting feel more relaxed and enjoyable.

You’ll also discover prep-friendly mains and salads, a summery dip that disappears quickly, and two desserts built around sweet, jammy strawberries and tart rhubarb.

Tune in for a quick dose of home cooking inspiration!

***

For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!

***

Links:

Sonya’s Hosting at Home Menu

Chicken schnitzel, like this one from Smitten Kitchen

Crispy Tofu Schnitzel from Live Eat Learn

Charred asparagus and snap peas

Marinated beets, dilly cucumber salad (both can be found in her cookbook Braids )

Samin Nosrat’s labneh dip

Michael Solomonov’s 5-minute hummus recipe

Nicole Rucker’s Strawberry Rhubarb Pie Recipe from Amateur Gourmet

Kari’s Picnic- Style Menu

Spinach corn dip by Hetty Lui McKinnon for NYT Cooking from Episode 282 Picnics + Potlucks

Crudites

Chevre swirled with Calabrian chili sauce and topped with honeycomb (or drizzled with honey)

Hailee Catalano’s Mean Green Turkey Sandwich on pretzel rolls + vegetarian version on ciabatta rolls

Big green salad with tons of dill and avocado with lemony orange-marmalade vinaigrette

Strawberry rhubarb bars from Food Friends’ Substack

****

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 private chefs actually cook for families during the week… and what can home cooks learn from it?

In this episode, we’re pulling back the curtain on real client menus — from busy families with teenagers to households balancing different dietary needs. These are the kinds of meals designed to work in real life: flexible, flavorful, make-ahead friendly, and built to stretch into multiple lunches and dinners throughout the week.

But this episode isn’t just about cooking for clients. We’re sharing the strategies we rely on in our own kitchens, too: prepping components, building meals around adaptable proteins and sauces, and making food that can evolve throughout the week instead of feeling repetitive by day two.

By the end of this episode, you’ll discover:

Tune in now to cook like a private chef in your kitchen!

***

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***

Links:

SONYA's -- Menu #1

For: 2 meat eaters /2 vegetarians/ 1 meal fresh + other meals prepped in advance

Dinner for that night (plus extra):

Taco bowls with ground beef, crispy tofu (add your favorite seasonings), cabbage slaw with jalapeno, cilantro, and lime dressing, spicy crema, avocado, and salsa verde + tortilla chips

Additional meals for mix and match throughout the week:

Creamy Lentil tomato soup by Carolina Gelen for NYT Cooking

Roasted shawarma chicken thighs, also added onion wedges and placed on a sheet pan

Turmeric black pepper tofu (I use potato starch or cornstarch instead of arrowroot powder)

Roasted cauliflower and red onion, spiced with turmeric, cumin and corainder, with currants

Herby tuna salad (recipe can be found in Braids)

Mixed lettuces and cucumber

Green goddess dressing (I use yogurt or sour cream in lieu of half of the mayo – you can skip anchovies for vegetarians)

KARI - Menu #1

2 parents/2 teenage boys on Wednesdays

Fish tacos with peach + mint + chive salsa by Martha Tinkler for Food Network Kitchen, plus tip for grilling fish: coat it in a thin layer of mayonnaise before putting on a very hot grill and don’t move it until it looks almost cooked through! It won’t taste like mayo and it won’t stick.

Spicy skirt steak tacos with red cabbage - similar to Kari’s approach

Roasted corn

Grilled zucchini

Kari’s Granola recipe is published in Sonya’s cookbook, Braids

Chicken cheddar sandwich paninis for the fridge similar to what Kari makes

SONYA - Menu #2

Family of 2, 1 low carb, 1 teenager

Monday:

Burger night – cooked in a cast iron pan, one served on a bun (for the teen), the other wrapped with iceberg (for the adult), topped with tomato, onion, avocado, cheese, and bacon. Served with roasted potato wedges (for the teen) and parsnip fries (adult), and a simple salad

Tuesday:

Turkey Kheema (similar to this, but with turkey instead of chicken and no peppers), cauliflower and peas (Gobi Matar), with raita, cauliflower rice, and steamed rice

Wednesday:

Sheetpan sausage with peppers and tomatoes with arugula salad

Thursday:

Vietnamese bowls lemongrass marinated grilled pork, served with rice vermicelli noodles, shredded carrot and cucumber, bed of shredded romaine, almond butter dipping sauce

KARI - Menu #2

2 dads/2 little kids on Thursdays

Sweet potato mac and cheese similar to Kari’s: use full-fat dairy and can sub canned pumpkin for the sweet potato

Chicken cheddar sandwichpaninis for the fridge similar to what Kari makes

Roasted delicata squash salad with kale

Tuna salad

Chicken soup - simply made, recipe from our Substack

Granola bars

Strawberries, apriums

Ina Garten’s honey orange yogurt

****

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’s the simple chef trick that can make a basic fish dinner taste restaurant-worthy?

In this bite-sized episode, we share the best things we ate this week to inspire each other—and you.

By the end of this episode, you’ll want to try an easy technique for cooking fish at home that relies on one surprisingly simple ingredient: store-bought crème fraîche. You’ll also discover two comforting weeknight meals— a noodle bowl and French onion crostini— both built from a single pot of rich oxtail broth and its tender meat.

Tune in for a quick dose of home cooking inspiration!

***

For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!

***

Links:

Herb grilled halibut with creme fraiche (once cooked, brush the fish with the creme fraiche)

Arancini made with sushi rice from Serious Eats

Wildwood Cookbook and Rustic Fruit Desserts Cookbooks by Cory Schreiber

Grandma’s beef and noodles by Gimme Some Oven – Kari used wheat ramen noodles in place of the egg noodles, and oxtail in place of the roast

French onion crostini by Lemon Tree Dwelling

****

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!

Has grilling ever felt too time-consuming, too messy, or impossible without a fancy backyard setup?

This week, we’re simplifying grilling to make it feel more approachable, even on a weeknight.

By the end of this episode, you’ll:

Press play now for low-effort, high-reward grilling ideas you’ll want to make all summer long!

***

For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!

***

Links:

Salads as Meals

Big fat Greek salad with souvlaki-ish chicken by Meredith Haydn

Grilled caesar salad by Vindulge and Kari’s “secret ingredient” Caesar dressing via our Substack

Vegetarian

Soba with grilled mushrooms and tofu by Ali Slagle for NYT Cooking

Spanish-style grilled veggies with breadcrumb picada by Tori Ritchie via Bon Appetit

Meat

Georgian Shashlik (kebabs) from Silk Road Recipes

Spiedies sandwiches from Binghampton, NY, recipe from Sam Sifton via NYT Cooking

Fish

Grilled albacore with citrus marinade from Wild Tide Seafood (shout out to Tim Wastelll and Old Pal restaurant in Portland for the inspiration)

Mahi mahi tacos with fruity salsa from Food 52

Sweets

Grilled peaches with amaretti by Ina Garten via Food Network

Grilled lemon pound cake with peaches and cream from Food & Wine

Rice krispies treats toasted on the grill by Lena Abraham via Delish

****

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

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!

How can a few pieces of chicken and a bag of frozen peas become a spring dinner worth repeating?

In this bite-sized episode, we share the best things we ate this week to inspire each other — and you.

By the end of this episode, you’ll want to make Nigella Lawson’s famous chicken and pea tray bake: easy enough for a weeknight, but impressive enough for guests.

You’ll also discover a beginner-friendly strawberry rhubarb streusel bar that’s buttery, nutty, and jammy – and it’s ideal for making ahead for a picnic or potluck.

Tune in for a quick dose of home cooking inspiration!

***

For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!

***

Links:

Chicken and pea tray bake from Nigella Lawson

Kari's recipe for strawberry rhubarb crumb bars comes out Sunday (5/20) on our Substack ! It was inspired by Sally’s Baking Addiction and Cooking Classy.

Simple strawberry rhubarb compote to serve with scrambled oats from Feel Good Foodie

****

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

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 you bring to a picnic or potluck that’s guaranteed to impress, and won’t wilt, melt, or fall apart before guests arrive?

Summer entertaining sounds fun — until you’re staring at a sign-up sheet, wondering what to make besides the same pasta salad.

In this episode, we share 10 crowd-friendly recipes that travel well and hold up in warm weather. By the end of this episode, you’ll:

Press play now and discover your next potluck dish – it’s the one everyone will be asking you to bring again next year!

***

We’ve both been longtime store-bought hummus skeptics… until Little Sesame. Their hummus is unbelievably smooth, bright, and it was created by passionate chefs, they use regeneratively farmed chickpeas, and it's clean label certified.

And now, Little Sesame has launched snacking options available at Targets nationwide. The lineup includes: a hummus snacker with pretzel pita chips, protein hummus with 10g of protein per pack, and hummus for kids — a grab-and-go pack perfect for lunch boxes and long car rides.

Find Little Sesame at Targets nationwide or visit eatlittlesesame.com to find a store near you. Use code SNACKING10 for 10% off!

***

Appetizers and Small Bites:

Mexican Fruit Cups by Isabel Eats

Million dollar deviled eggs by Sugar Spun Run or Parsi Deviled Eggs from Niloufer Ichaporia King’s cookbook, My Bombay Kitchen, via Sujata Massey

Spinach corn dip by Hetty Lui McKinnon for NYT Cooking

Salads and Veggies:

Vegetarian Dan Dan Noodle Salad by Hetty Lui McKinnon for NYT Cooking

Kasha Varnishkes salad by Adeena Sussman

Sandwiches:

Muffaletta Sandwich by Laura Fuentes

Hailey Catalano’s Mean Green Turkey Sandwich

Desserts

S’mores Bars from Sarah Carey via Martha Stewart

Cheesecake bars with all the berries from Smitten Kitchen

Strawberry Biscuit Sheet Cake by Sarah Carey via Martha Stewart

Carolina Gelen’s Easy No-Bake Chocolate Milk Pie

More inspiration from our archives!

Potlucks and Picnics! Episode 179

What do you eat on a road trip? Episode 195

****

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 recipes actually stick with you when you discover a new cookbook?

In this bite-sized episode, we share the best things we ate this week to inspire each other and you.

By the end of this episode, you’ll want to bake a warmly spiced turmeric banana snacking cake. It's easy to make, easier to eat, and it comes from the "Diaspora Spice Co Cookbook" —the featured book at a recent cookbook club gathering.

You’ll also want to try a bright, simple carrot and cauliflower soup that feels especially right for spring cooking.

Tune in for a quick dose of home cooking inspiration.

***

For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!

Our next gathering is May 13th at 4:30 PM PT! See you soon!

***

Links:

The Diaspora Spice Co Cookbook

Turmeric Banana Snacking Cake shared by Have a Little Something

Lemony Carrot and Cauliflower Soup by Melissa Clark 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.

Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

Ever wonder what private chefs actually cook for themselves when they’re tired, busy, craving comfort food, or stuck in a cooking rut?

If your meals have been feeling repetitive lately, this episode offers a look at two real days of home cooking with new ideas to get you through the week. Through practical meal planning, freezer clean-outs, farmers market finds, and smart store-bought shortcuts, we share the kinds of meals we actually make on a regular day—approachable, flexible, and satisfying.

By the end of this episode, you’ll:

Press play now for a behind-the-scenes look at what two food-loving home cooks actually eat in a week — and leave with ideas you’ll want to make right away!

***

For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!

Our next gathering is May 13th at 4:30 PM PT! See you soon!

***

Sonya Day #1

Breakfast: Blackberry coconut chia pudding topped with fruit and almonds (blackberries and strawberries)

Lunch: Jammy eggs, sauerkraut, fruit, veggies, sourdough crackers (Share crackers brand)

Dinner: Berbere meatballs from NYT Cooking (unlocked), oven roasted sweet potatoes cubes with lemon rounds and onion wedges, spring salad with radishes and snap peas

Kari Day #1

Breakfast: Breakfast brownies, a recipe I’m testing, but using this chocolate amaretti cookie as a starting point, subbing in oats, banana, dates, wheat bran, etc. Recipe forthcoming!

Lunch: Beef kimbap from H Mart, dragon fruit, crunchy ramen chips

Dinner: One-pan dumplings with kale by Ali Slagle from NYT Cooking

Sonya Day #2:

Breakfast: Millet muffin from Super Natural Every Day alongside a yogurt bowl with ground flax, pepitas, wild blueberries, goji berries, kiwi

Lunch: Spring chicken salad (with leftover chicken roasted chicken breast, sugar snap peas, scallions, celery stalk + leaves, mayo, whole grain dijon), strawberries, Bittman’s sourdough, simple green salad with lemon and olive oil

Dinner: Black bean soup + “all the greens salad” with lettuce, sugar snap peas, cucumbers, bok choy, mint, scallion in a sesame soy dressing

Kari Day #2:

Breakfast: Life-changing egg frittata: I followed ratios with eggs, heavy cream, sharp cheddar, and caramelized onions; added tarragon, oregano, basil, blanched greens and ½ cup of pickled jalapenos.

Lunch: Green leaf lettuce with lemony vinaigrette (use both whole grain and dijon mustard, add maple syrup, omit the thyme, use good olive oil) with tons of dill, chunks of avocado, and nasturtium from my garden

Dinner: Beef bulgogi (pre-marinated from H Mart), lettuce wraps with kimchi, spinach, and bean sprouts, and the hoisin sauce approved by my friend Malin :)

****

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

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 the key to more creative home cooking isn’t more options — but better constraints?

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!

By the end of this episode, you’ll learn how to make a simple, no-knead, no-rise dough for Turkish poğaça—savory pastries filled with spinach, herbs, and feta. You’ll also discover a jam-swirled sugar cookie that came to us from a listener suggestion.

Tune in for a quick dose of home cooking inspiration!

***

For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!

Our next gathering is May 13th at 4:30 PM PT! See you soon!

***

Links:

Ayse’s poğaça (Turkish pastry) from Sonya

Sonya’s baklava recipe

Jam sugar cookies from Hewn Bakery in Evanston, IL, and chef Ellen King’s book, Heritage Baking (Thanks, Diane, for the rec!)

****

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

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!

Are sheet-pan dinners the ultimate weeknight shortcut, or are they overrated?

If you’ve ever tried one and ended up with soggy vegetables, unevenly cooked protein, or underwhelming flavor, you’re not alone. In this episode, we break down what makes a sheet-pan dinner work, and how to get better results from simple, oven-roasted meals.

We’re sharing a handful of spring-forward recipes, along with the small technique shifts that make a big difference.

By the end of this episode, you’ll discover:

If you’re looking for straightforward ways to improve your weeknight cooking, this episode will change how you use your oven!

***

We’ve both been longtime store-bought hummus skeptics… until Little Sesame.

Their hummus is unbelievably smooth, bright, and fresh-tasting, and it’s a product we feel good about — it was created by passionate chefs, they use regeneratively farmed chickpeas, and it's clean label certified.

And now, Little Sesame has launched snacking options available at Targets nationwide. The lineup includes: a hummus snacker with pretzel pita chips, protein hummus with 10g of protein per pack, and hummus for kids — a grab-and-go pack perfect for lunch boxes and long car rides.

Find Little Sesame at Targets nationwide or visit eatlittlesesame.com to find a store near you. Use code SNACKING10 for 10% off.

***

Links:

Chicken and pea tray bake from Nigella Lawson

Liz’s roasted broccoli salad by Pinch of Yum

Rainbow veggie sheet-pan with green tahini sauce by Jenn Eats Good

Sheet-pan crispy rice with bacon and broccoli by Ella Quittner via Food52

Sheet-pan eggs and veggies by Ali Slagle for Food 52

Puttanesca fish tray bake by Recipe Tin Eats

Viral sheet-pan Doner Kebab from Feel Good Foodie

Chili-stuffed poblano peppers from Taste of Home

Other recipes:

Rainbow salad

Maple and Miso Sheet-Pan Salmon with Green Beans by Colu Henry for NYT Cooking

****

For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

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!

A Memorable Spring Menu, Seasonal Fried Rice & the Best Philly Sandwich | Best Bites with Special Guest David Page

What makes a meal truly memorable? And what’s actually worth repeating at home?

In this bite-sized episode, we’re sharing the best things we ate this week — and with special guest David Page of “Culinary Characters Unlocked” — to inspire each other and you.

By the end of this episode, you’ll discover a simple but unforgettable spring menu, a fried rice that makes the most of seasonal ingredients, and a Philly sandwich that lives up to the hype.

We also get into a few cooking techniques, from reverse-searing steak to building a seafood stew, that are worth trying (or rethinking) in your own kitchen.

Tune in for a quick dose of home cooking inspiration.

***

For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!

***

Links:

Tune into David Page’s Culinary Characters Unlocked wherever you listen to podcasts!

The menu from the birthday party: Farro & spring radish salad, spring green salad, marinated farm asparagus, thyme-scented baby new potatoes, Pacific NW smoked salmon, grilled Bavette steak

The potatoes were prepared similarly to simple roasted new spring potatoes (but add thyme!)

Green garlic salsa verde from Wishbone Kitchen

Kari’s fried rice: Use avocado oil to fry the rice first; add butter and spring onion tops and cook until softened. Add scrambled eggs into the buttery onion mixture until just cooked. Add favas to warm them up; top with fresh dill and crumbled feta.

David’s best bites:

Philly Roast Pork Sandwich from Serious Eats

SF-style Cioppino (but David prefers to cook each fish element separately)

Reverse-seared steak from Serious Eats

****

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

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!

Do your weeknight meals ever start to feel a little flat — even when you’re cooking all the time?

In this episode, we’re talking to Yumna Jawad of Feel Good Foodie, known for her viral, approachable dishes. She shares how she transforms familiar recipes like banana bread, pancakes, and sheet-pan dinners with Mediterranean ingredients in ways that feel accessible for home cooks.

By the end of this episode, you’ll discover:

Press play now for practical home cooking tips that will make your meals brighter, and weeknight dinners feel easier!

***

For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!

***

Links:

Yumna’s website, Feel Good Foodie, her Instagram, and her TikTok

Grab a bag of her Oath Oats!

Recipes:

Strawberry rose pancakes and tahini banana bread, full recipes can be found in her cookbook: The Feel Good Foodie

Dry yogurt with strawberry and spirulina powder

Stuffed onions with ground beef and rice

Overnight oats recipe

One-pot Arabic-style stew

Viral recipes: Baked feta pasta, pasta chips, and cottage cheese ice cream

Yumna’s top Mediterranean ingredients: feta cheese, dates, tahini, olives, oregano, lemon

****

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

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 actually wins a chili cook-off — and is it even the kind of chili you want to eat?

In this bite-sized episode, we share the best things we ate this week to inspire each other... and you!

By the end of this episode, you’ll discover why Edna Lewis' "The Taste of Country Cooking" is an essential addition to any cookbook collection, plus the recipe from the book we can’t stop thinking about.

We also break down a cook-off-winning chili, along with other versions that may not take home a prize, but are staple recipes in our kitchens.

Tune in for a quick dose of home cooking inspiration!

***

For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!

***

Links:

The Taste of Country Cooking, by Edna Lewis

Edna Lewis recipes from Cookbook Club:

Plum Torte

Sweet Potato Pie

Biscuits

Edna Lewis-style Spoon bread from Serious Eats

Recipes for: Parker House Rolls, Salad of Grand Rapids Lettuce and Romaine, Ring Mold of Chicken with Wild Mushrooms sauce, and New Cabbage with Scallions can be found in the book

Sonya’s chili recipe from our Substack; two options – turkey and vegetarian!

To get the winning chili recipe from the cookoff, Subscribe to our Substack here and you’ll get it for free Sunday 5/3!

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

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 one ingredient could turn your weeknight dinners into satisfying dishes in less than 30 minutes — without ever feeling repetitive?

Cooking dinner can sometimes feel like a dull routine, but a simple can of chickpeas can change that.

In this re-release of a fan-favorite episode, and with the help of Sarah Bond, nutritionist and creator of Live Eat Learn, we dive into the world of vegetarian meals built around our favorite versatile, affordable pantry staple.

By the end of this episode, you’ll learn how to:

Hit play on this episode to uncover the endless possibilities of chickpeas!

***

For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!

***

Links

Sarah Bond’s Instagram, her site: Live Eat Learn – Easy Vegetarian Recipes, and her cookbook!

Marry Me Chickpeas (with creamy Tuscan sauce)

Roasted chickpea gyros

Roasted veggie glow bowls

Copy cat Cafe Yum sauce

Crispy air fryer chickpeas

15-minute chickpea tacos with creamy cilantro sauce

Chickpea blondies

Vegan chicken and dumplings (with chickpeas!)

Chickpea pot pie

Vegan aquafaba + coconut popsicles

****

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 you do with those jars of tahini, gochujang, and miso sitting in your pantry?

If you have condiments in your kitchen that you always mean to use — but never quite know how — this episode is for you!

This week, we’re answering a listener question and breaking down three powerful, versatile ingredients: tahini, gochujang, and white miso. We share simple techniques and go-to recipes to help you actually use them in your everyday cooking.

By the end of this episode, you’ll discover:

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:

Tahini:

Easy Tahini Sauce with just water and lemon from The Immigrants Table

Sonya’s tahini sauce 3 ways from The Nosher (including with gochujang!)

Sonya’s Tahini Chocolate Chunk Cookies

Sonya’s flourless Tahini Brownies from The Nosher

Tahini roasted swordfish from Ham El-Waylly

David Leibovitz has a a really good loaded tahini granola recipe

Some of our favorite tahini brands Soom, Seed & Mill, Whole Foods 365 Organic Tahini, and Eden Foods 

Gojuchang

Gochujang Buttered Noodles by Eric Kim for NYT Cooking

Sheet-Pan Bibimbop by Eric Kim for NYT Cooking

Roasted Gochujang Salmon by Sue Li for NYT Cooking

Hetty Lui McKinnon’s sticky gochujang brussels sprouts from her cookbook Tenderheart

A great list of Korean recipes made with gochujang from Maangchi

Miso 

Coconut Miso Salmon Curry by Kay Chun for NYT Cooking

Maple and Miso Sheet-Pan Salmon with Green Beans by Colu Henry for NYT Cooking 

Nobu’s Miso Black Cod from The Kitchn

Miso Caesar from Top Chef Melissa King from our Substack 

5-Minute Carrot Miso Dressing by Kale Junkie, similar to what Sonya makes 

Corn and Miso Pasta Salad by Ham El-Waylly for NYT Cooking

****

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

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!

Are you looking for quick, satisfying dinners and seasonal ideas to get out of a cooking rut and get dinner on the table faster?

If you’ve ever come home with a bundle of asparagus, some greens, or a beautiful piece of fish— only to fall back on the same old routine— this episode is for you.

This week, we’re sharing 30-minute spring meals that feel fresh and seasonal but are built for real weeknights: minimal prep, big flavor, fewer dishes, and smart shortcuts.

By the end of this episode, you’ll have:

Press play now to make your spring cooking simpler and easier!

***

For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!

***

Links:

15-minute turmeric black pepper chicken with asparagus by Ali Slagle for NYT Cooking – we love the turmeric from Diaspora Co and from Burrlap & Barrel

Steak and asparagus stir fry with rice by Martha Stewart 

Easy lamb meatballs for mediterranean bowls from Recipe Tin Eats

Lemony Peas and Dumplings by Carolina Gelen for NYT Cooking

Japanese Sashimi and Rice (Chirashi) by Staci Adimando for Saveur

Salmon with Swiss Chard and Radishes (one-pot) by Emily Paster for Midwest Living

Some of our favorites from last year’s episode: 

Sonya’s sheet-pan lemony baby artichokes and potatoes, and also her simple roasted artichoke recipe

Penne with asparagus and lemon sauce by Faith Heller Willinger, from The 150 Best American Recipes cookbook

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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!

How can one ingredient completely change your weeknight cooking?

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!

By the end of this episode, you’ll want to make Ham El-Waylly's highly-rated Kung Pao tofu recipe that’s perfect for breaking out of a cooking rut. You’ll also want to try a loaded veggie sandwich that’s a fridge-cleanout hero, and you’ll discover a fresh take on a morning pastry.

Tune in for a quick dose of home cooking inspiration!

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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!

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Links: 

Kung Pao Tofu by Ham El Waylly for NYT Cooking

Ham El Waylly’s new book book: Hello, Home Cooking: Do-able Dishes for Everyday and our episode with Ham 

Raspberry Danish with puff pastry video

Sonya’s blueberry cheesecake danish recipe

Kari’s Veggie Sandwich:

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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!

When the weather warms up, soup can feel like it should be off the menu – but we believe that soup season can last all year, and may even be best in spring!

This week, we’re sharing 6 flexible soup-and-salad menus that celebrate seasonal ingredients while keeping home cooking unfussy. We’re relying on light, brothy soups with greens and herbs, silky vegetable purées, and bright seasonal salads packed with herbs that are as satisfying as they are colorful. 

By the end of this episode, you’ll:

Whether you’re cooking for one or hosting a dinner party, press play now to bring fresh, feel-good spring cooking to your table!

***

For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!

***

Links:

Spring tortellini soup with peas and asparagus by Amelia Rampe +

Strawberry kale salad from our Substack 

Lemony Carrot + Cauliflower Soup by Melissa Clark +

Collard Green Salad with Ginger and Spicy Seed Brittle by Claire Saffitz for Bon Appetit

Somen noodle soup with mushrooms and greens by Sue L for NYT Cooking + 

Vietnamese chicken salad from Food & Wine

Locro de Papas adapted from Anastacia Marx de Salcedo for Gourmet + 

Escarole salad with Horseradish and Capers by Ignacio Mattos for Bon Appetit 

Lentil tomato soup by Carolina Gelen + 

Alice Waters’ baked goat cheese with spring lettuce salad 

Stracciatella with Broccoli Rabe from Sunset Magazine +

Little Gem Salad with Lemon Cream and Hazelnuts by Joshua McFadden, adapted by Michael Gradyon and Nikole Harriott for Bon Appetit 

Other mentions:

Lee Bailey’s Soup Meals

Springtime Minestrone from our Substack 

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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!