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!

***

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

***

Links:

SONYA's -- Menu #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 po?aça?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 po?aça (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

***

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!

***

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

***

Links: 

Kung Pao Tofu by Ham El Waylly for NYT 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:

****

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 

****

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 make pies from scratch with super-easy crusts and fillings for your next dinner party or potluck?

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

By the end of this episode, you'll want to make tofu schnitzel that's shatteringly crunchy on the outside, tender on the inside, and completely plant-based. You'll also discover two easy pies: a saltine-crusted Atlantic Beach pie that's sweet, salty, and tangy all at once, and a creamy chocolate pie with an Oreo crust.

Tune in for a quick dose of home cooking inspiration!

***

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

***

Links

Crispy Tofu Schnitzel from Live Eat Learn

Chocolate cream pie with an Oreo crust by Samantha Seneviratne for NYT Cooking (unlocked)

Atlantic Beach Pie by Bill Smith for NYT Cooking (unlocked), made with a saltine crust, creamy lemon-lime filling, and topped with tangy labneh-whipped cream topping

***

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

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!

Once you've loaded up your tote bag with seasonal produce, what do you actually make with it all when you get home?

This week, we're cutting through the overwhelm with 8 seasonal recipes worth adding to your spring rotation.

By the end of this episode, you'll:

Listen now before your next market trip!

***

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

***

Asparagus

Grilled asparagus tofu spring rolls from Bojon Gourmet

Broiled salmon and asparagus with creme fraiche by Molly Gilbert for Sunset Magazine (and you can even make creme fraiche at home)

Arugula

Easiest shaved asparagus and arugula salad from Canal House

Favas & Peas

Sizzling Halloumi with Fava Beans and Mint

Spring onions

Spring onion and cheddar quiche with balsamic tomatoes from Olive Magazine

David Leibovitz herbed ricotta tart with spring onions (you can leave out the chorizo and use any 9? tart pan you like)

Nettles

Nettles on pizza or another recipe

Rhubarb

Claire Saffitz?s rhubarb custard cake for Bon Appetit or Roasted rhubarb from Zoe Francois

Coconut milk custard with strawberry rhubarb compote

***

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 jar of beans in your pantry could turn into a curry you enjoy all week?

In this bite-sized episode, we?re sharing the most delicious things we cooked and ate this week to inspire each other ? and you.

By the end of this episode, you?ll want to make a Kenyan weeknight-friendly mung bean curry that?s rich with coconut milk and fully vegan. You?ll also discover a chocolate almond cookie that?s naturally gluten-free, perfect for using up extra egg whites, and elegant enough for any occasion.

Tune in for a quick dose of home cooking inspiration, and walk away with two recipes you?ll want to make again and again!

***

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

Our next gathering is April 8th at 4:30 PM PT!

***

Links:

Nengu - Kenyan Mung Bean Curry from Baking Hermann

Chocolate Amaretti Cookies by David Tanis for NYT Cooking

Ottolenghi?s amaretti cookie recipe

***

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

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

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

What do professional chefs do differently ? and how can you use those skills at home?

It can feel like a lofty goal, but in this episode, Ham El-Waylly shows us how approachable it really can be. He shares practical, real-life cooking tips and easy, flavor-building techniques that work in any kitchen, no matter how busy or overwhelming daily life feels.

By the end of this episode, you?ll learn:

Press play to hear our conversation with the insightful and inspiring Ham El-Waylly, and discover new recipes and techniques you?ll want to try out right away!

***

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

***

Links:

You can find Ham El Waylly on Instagram, and visit his restaurant Strange Delight in Brooklyn!

Check out his new book: Hello Home Cooking! Doable Dishes For Every Day

Some of our favorite recipes by Ham, from NYT Cooking (unlocked):

Kari?s favorite Cauliflower Salad Sandwiches

His very popular Kung Pao Tofu

Corn and Miso Pasta Salad

Brown Butter Bucatini with Charred Cabbage

Recipes we can?t wait to make from Hello Home Cooking:

Toasted Thin Spaghetti with Black Beans and Parm

Eggplant and Tofu Ragu

Tahini roasted swordfish

Date Fudge

Frito Chocolate Ganache Tart

Some of Ham?s favorite kitchen appliances and tools:

Zojurushi Rice cooker

Fish Spatula

The Kunz Spoon

***

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

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

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

Ever had a recipe surprise you in the best possible way?

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

By the end of this episode, you?ll want to make our new favorite crispy vinegar-roasted chicken with garlicky crushed olive sauce that?s easy enough for a weeknight and impressive for hosting guests.

You'll also discover a one-bowl black bean brownie recipe that?s ultra fudgy, gluten-free, and comes together with simple pantry staples.

Tune in for a quick dose of home cooking inspiration!

***

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

***

Links:

Alison Roman?s vinegar chicken with crushed olive dressing

Fudgy black bean brownies from Live Eat Learn

A pineapple beet smoothie from Three Little Chickpeas

***

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

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

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

What if it could be easier to host and plan your next spring dinner party?

Whether you're preparing a Passover Seder, an Easter dinner, or a casual spring gathering with friends, this episode delivers four complete seasonal menus with appetizers, mains, sides, and showstopping desserts. Every menu relies on the best ingredients of the season, includes make-ahead options, and works around common dietary restrictions and holiday traditions.

In this episode, you'll discover:

Hit play and walk away with the recipes and hosting confidence to pull off beautiful, relaxed spring gatherings all season long!

***

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

***

Links:

Previous Spring Hosting episodes with menus:

Last year?s and our very first episode on spring hosting from season one

Sonya?s Passover Menu:

Sicilian tuna crudo by Coley Cooks

Sonya?s golden chicken and veggie soup with matzo balls and dill pistou

Slow cooked lamb with white wine and potatoes by Alison Roman

Roasted fennel onion and orange by Molly Stevens

Sephardic leek patties from Fashion Tales Blog

Simplest almond torte by Chaya Rappoport of Retro Lillies

Grain free carrot cake from Smitten Kitchen

Grain free dairy free chocolate chip pecan blondies from Ambitious Kitchen

Kari?s Seasonal Dinner Party:

Spinach and artichoke dip by Tastes Better From Scratch, served with baguette or chips

Steak + spring veg with spicy mustard by Claire Saffitz for Bon Appetit

Malted Strawberry Cream Puffs from Midwest Living

Strawberry-Rhubarb Compote with Ginger and Lime via Live Earth Farm and based on a Bon Appetit article, served over Sonya?s rice pudding

Sonya?s Spring Entertaining Menu:

Oma?s green mountain salad by Sara Grueneberg for Food & Wine

Slow salmon with citrus and herb salad by Alison Roman

Green rice pilaf by Mark Bittman for NYT Cooking (unlocked)

Strawberry cheesecake ice cream pie by Smitten Kitchen

Kari?s Casual Grilled Cheese and Soup Night:

Bagna Cauda Dip with Assorted Vegetables from Epicurious

Creamy asparagus soup from Dishing Up The Dirt, paired with white cheddar grilled cheese from Love & Lemons

No-bake lemon mousse by Kristina Razon for The Kitchn

Episode 263: BB French Yogurt Cake from Substack + Roasted Cabbage Salad with Kimchi Ground Turkey

A ?No-Measure? French Cake and Combining Two Dinner Recipes into One! Our Best Home Cooking Bites of the Week

A ?No-Measure? French Cake and Roasted Cabbage Salad! Our Best Home Cooking Bites of the Week

***

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

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

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

Baking can be intimidating, but what if there was a recipe that was so easy, it was virtually impossible to have it not to have it turn out incredible?

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

By the end of this episode, you?ll want to make a classic French yogurt snacking cake that?s foolproof for beginner bakers of all ages, and a roasted cabbage rice bowl that?s a fridge-cleanout dinner and is packed with protein, flavored with tangy lime juice and salty-rich peanuts.

Tune in for a quick dose of home cooking inspiration!

***

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

***

Links:

?No Measure? French Yogurt Cake from our Substack

Roasted Cabbage Salad with Spicy Lime Dressing by Kristina Felix for NYT Cooking

Kari topped her salad with kimchi ground turkey from this lettuce wrap recipe by Alexa Weibel via NYT Cooking

***

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

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

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

You know that feeling when you open your fridge at 5pm and think: Okay, what am I actually making tonight?

We?ve all been there. That's why today we're each sharing our top eight essential ingredients and the recipes that go with them. These kitchen essentials live in our pantry, fridge, or freezer at all times, no matter what. They?re the real workhorses that pull double and triple duty across breakfast, dinner, weeknight meals, and entertaining.

By the end of this episode, you'll:

Press play now for inspo on how to stock your kitchen and make home cooking feel a whole lot easier!

***

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

***

Links:

Yogurt for?

Green Goddess dressing from Love & Lemons

4 Ingredient Yogurt Cake by Dels Cooking Twist

And for ranch dressing, yogurt bowls, to make labneh, and more

Shelf Stable Milk?

Marcella Hazan?s bolognese sauce from NYT Cooking (unlocked)

Sonya?s rice pudding

Everyday pancakes by Mark Bittman from NYT Cooking (unlocked)

Jordan Marsh?s Blueberry Muffins adapted by Marian Burros for NYT Cooking

Mac and cheese (box or homemade), guests who need milk in their coffee or tea, for smoothies and overnight oats

Ground turkey or chicken for?

Sheetpan turkey meatballs with chickpeas from Smitten Kitchen

Or for Keema Shimla Mirch (Ground chicken with bell peppers) by Zainab Shah for NYT Cooking (unlocked), or Sonya?s turkey kotleti (small turkey patties), or taco filling similar to what Kari and Sonya make from Feel Good Foodie,

Mirepoix ? aka carrots, celery, and onion?

Many great soups start with carrots, celery, onion: like classic chicken soup and Clean-out-your-fridge veggie soup from our Substack

Big pot of beans or beans on toast from NYT Cooking

Beef Stew from Spend with Pennies

Whole grain dijon mustard?

For classic vinaigrette like this one by Samin Nosrat from NYT Cooking

Sonya?s golden egg salad

Creamy mustard pan sauce from Serious Eats for salmon

Sonya?s herby potato salad from our Substack

Hoisin?

Soy-Basted Chicken Thighs with Spicy Cashews by Sam Sifton for NYT Cooking

Hoisin Garlic Noodles by Hetty Lui McKinnon for NYT Cooking

Slow-Cooker Pork Tacos with Hoisin & Ginger by Sam Sifton for NYT Cooking

Kimchi Chicken Lettuce Wraps by Alexa Weibel for NYT Cooking

White beans?

Spicy white bean stew with broccoli rabe by Alison Roman for NYT Cooking

Mediterranean white beans and greens from Grateful Grazer

Big bars of chocolate and bags of mini chocolate chips?

Bars of chocolate for any chocolate chip cookie recipe and Kari?s family?s favorite flourless chocolate cake by Tyler Florence via Food Network

Mini chips to make Zoe Francois? Breakfast Cookies & homemade granola bars

***

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

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

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

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

***

Is it a soup? or is it a stew? And why does it matter which we call it?

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

By the end of this episode, you?ll want to try a weeknight-friendly Alison Roman recipe that uses just a handful of ingredients but delivers big, bold flavor. You?ll also discover a seasonal take on toubeloueh that?s perfect for meal prep or even your next dinner party.

Tune in for a quick dose of home cooking inspiration!

***

Links:

Spicy White Bean Stew with Broccoli Rabe by Alison Roman for NYT Cooking (unlocked), and Sonya loves the NY Shuk brand of harissa paste

Winter Tabbouleh, aka Brussels Sprouts Salad with Pomegranate & Pistachios by Sheela Prakash for NYT Cooking (unlocked)

For the marinara pasta with peppers, sauté a red pepper, a green pepper, and a generous amount of garlic. Add a jar of your favorite marinara (we like Rao's) and then toss in the cooked pasta with some grated Parmesan and stir in the pot for a few minutes until glossy.

***

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

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

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

What if baking isn?t about perfection ? but about paying attention?

In this week?s episode, we sit down with the brilliant Victoria Granof to talk about baking as ritual, instinct, creativity, and care.

From working alongside Anthony Bourdain and Snoop Dogg to cooking for Ruth Reichl in her home, Victoria brings a lifetime of wisdom and experience as a culinary creative, legendary food stylist, mentor, and coach.

A James Beard Award finalist and one of Cherry Bombe?s 100 most inspiring women in food, Victoria shares how baking can be both grounding and transformative, whether you?re baking as an act of service for those in need or making shortbread cookies in your home kitchen.

In this episode, you?ll discover:

If you?ve ever wanted to bake with more confidence, more curiosity, and more meaning, this conversation will change the way you think about what happens in your oven.

Press play now and rediscover the joy of baking at home!

(Photo of Victoria Granof by Louise Hagger)

***

Looking to connect with avid fellow home cooks?

Join us on our live monthly calls by becoming a paid subscriber to our Substack here!

Or sign up for free to receive recipes and roundups straight to your inbox.

***

Links:

Victoria Granof?s Substack: Delicious Tangents, where she hosts her ?Be Kneady? monthly gatherings, you can also follow her on Instagram, and find more about her here, or sign up to work with her 1:1.

Check out Victoria?s gorgeous book: Sicily, My Sweet ? Love Notes to an Island, with Recipes for Cakes, Cookies, Puddings, and Preserves.

Cookbooks Victoria referenced: Marcella Hazan?s Essentials of Classic Italian Cooking, The Joy of Cooking, Maida Heatter?s cookbooks, Rose Levy Berenbaum?s baking books, and Carol Field?s The Italian Baker.

Silver dollar pancake recipe from Betty Crocker (the recipe Victoria originally used was from The Betty Crocker Cookbook for Boys and Girls.

Victoria?s grandmother?s simple braided cookies with sesame seeds can be found in her book, Sicily My Sweet

Some of Victoria?s food styling: her Belgian food shoot with Kenji Toma, and the dripping ice cream cone for Bon Appetit Magazine

Lady M Crepe Cakes

Pretzel shortbread cookie recipe from Host The Toast. In Victoria?s words: ?I discovered from the label of the Lost Bread pretzel shortbread that they use breadcrumbs (wheat, rye,barley), which I guessed were crumbs from their wheat, rye and barley sourdough bread, so I made dried breadcrumbs from that exact bread and whirred them in the food processor to the consistency of whole grain flour, and subbed them measure for measure for the pretzel crumbs and EUREKA!!! The pretzel flavor comes from the lye bath and pretzel salt.?

The new Gourmet Magazine.

***

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

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

We love hearing from you ? follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

What if one simple technique could change how you make roast chicken forever? 

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

By the end of this episode, you?ll discover why the Zuni Café Cookbook is a timeless classic for home cooks ? including why the roast chicken and bread salad is still its most famous recipe!

You?ll also want to make our favorite nachos layered with veggies, beans, and meat. Discover how to construct it so each layer is perfectly cheesy and flavorful, and it might just become your new favorite weeknight meal.

Tune in for a quick dose of home cooking inspiration!

***

Join us on our live monthly calls by becoming a paid subscriber to our Substack here! Or sign up for free to receive roundups and recipes straight to your inbox. 

We can?t wait to gather in community and swap recipes + tips with fellow curious home cooks!

***

Links:

Zuni Cafe Cookbook, by Judy Rodgers

A simplified version of the famous roasted chicken and bread salad from Smitten Kitchen 

Pasta with spicy cauliflower from Amateur Gourmet (the original uses a mix of broccoli and cauliflower, which he mentions) 

***

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

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

Ever wonder what two former personal chefs actually eat in a day?

If you?re constantly asking, ?What?s for breakfast, lunch, or dinner?? This episode is packed with easy meal ideas and real-life recipes to reduce that feeling of overwhelm, and deliver practical inspiration you can use all week.

In this episode, you?ll learn how to:

Tune in now, peek inside our kitchens, and leave with fresh ideas for the week ahead!

***

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

***

Links: 

Day 1

Sonya:

Breakfast ? Yogurt bowl with homemade granola, flax, kiwi, blueberries, goji berries and homemade granola.

Kari?s granola recipe is from Sony?as cookbook, Braids, and David Leibovitz has a a really good loaded tahini granola recipe

Lunch ? Golden egg salad, black sesame rice crackers, tangerine, carrots, sauerkraut, radishes, grapes, pickled kohlrabi

Dinner ? Tomato lentil stew with crispy potatoes, by Hetty Lui McKinnon for NYT Cooking (unlocked)

Kari:

Breakfast ? Dutch Baby recipe by Florence Fabricant from NYT Cooking (unlocked), made with Einkorn flour and inspired by the recipe in Einkorn Made Easy by Adrian J.S. Hale

Lunch ? Huevos Rancheros by Kay Chun for NYT Cooking (unlocked), made with leftover refried beans and salsa from takeout 

Dinner ? Roasted Cauliflower with Feta & Dates Sheet Pan Salad by Kendra Vaculin for Bon Appetit (radicchio and shredded cabbage was subbed for the arugula, and hazelnuts were swapped for pistachios )

Day 2

Sonya:

Breakfast ? Turkish-inspired eggs, but instead of poached eggs, they were fried in butter spiced with smoked paprika and aleppo pepper, once cooked placed on yogurt with added dill and pepper, served with toast

Lunch ? Herby tuna salad, winter citrus, pomegranate, mint salad, celery and kohlrabi salad with date and almond 

Dinner ? Shawarma chicken thighs by Sam Sifton for NYT Cooking (unlocked) (using this shawarma spiced blend, and bone-in skin-on thighs), served with roasted thyme carrots and parsnips from Food Network (honey is optional)

Kari: 

Breakfast ? Peanut Butter & Honey Cereal Bars from our Substack, using a combination of Grape Nuts and Rice Krispies, Kari froze the bites in individual snack bags, served with a smoothie with banana, dates, blood oranges, kohlrabi leaves, ice and full-fat Greek yogurt  

Lunch: Saucy chickpeas with sour cream in a tortilla with cabbage on top (coming soon to our Substack!)

Dinner ?  Leftover pizza from Prime Pizza with radicchio salad topped with crispy panko breadcrumbs, toasted hazelnuts, and balsamic vinaigrette

***

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

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

We love hearing from you ? follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

What if your best bite of the week came from beans? or a conversation at the butcher counter?

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

By the end of this episode, you?ll want to make our favorite crispy-topped ?pizza beans? that are hearty, cheesy, and ideal for a meatless dinner. You?ll also discover how a local butcher inspired our new favorite collagen-rich braised meat sauce.

Tune in for a quick dose of home cooking inspiration!

***

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

***

Links:

Smitten Kitchen?s pizza beans

Sausage Ragu by Sara Jenkins and Nancy Harmon Jenkins, adapted by Julia Moskin for NYT Cooking (unlocked)

Pennsylvania-Dutch scrapple from Food Network

***

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

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

We love hearing from you ? follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Are your weeknight pasta nights starting to feel predictable?even though you know pasta has so much more potential?

When you?re tired and hungry, it?s easy to reach for the same jar of sauce and the same box of noodles. In this episode, we?re showing you how to turn pantry staples and simple techniques into pasta dinners that feel comforting, craveable, and completely new.

By the end of this episode, you?ll:

Press play and make pasta night the best night of the week.

***

Links

Six Seasons of Pasta by Joshua McFadden and Martha Holmber, for all the best ways to make a baked pasta dish

Baked Ziti from All Recipes ? Sonya made a version with Cavatapi pasta and swapped sausage for blanched broccoli rabe

Cheesy baked pasta with Sausage and Ricotta by Melissa Clark for NYT Cooking 

Baked gnocchi alla Sorrentina from Wishbone Kitchen 

River Cafe Walnut Tagliatelle from The Guardian (we skip adding oil to our pasta water)

Sausage ragu by Sara Jenkins and Nancy Harmon Jenkins, adapted by Julia Moskin for NYT Cooking (unlocked)

Bucatini with Swiss Chard, Raisins and Parm by Joshua McFadden by way of Nigella Lawson by way of Amateur Gourmet

Creamy Mushroom Pasta with Garlic Miso Butter by Chandra Ram for Food & Wine

Nigella Lawson?s famous lemon linguine

Chicken Piccata pasta by Anna Theoktisto for Food & Wine

Samin Nosrat?s spicy tuna pantry pasta from Food and Wine

Do you want to know the secret to cooking the crispiest, fluffiest roast potatoes at home? 

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

By the end of this episode, you?ll want to try British-style roastie potatoes known for their golden, crackly exterior and fluffy interior. You?ll also want to cook up our go-to chicken enchiladas; they're perfect for weeknight dinners, feed a crowd, and make smart use of leftovers so you can get dinner on the table with ease. 

Tune in for a quick dose of home cooking inspiration!

***

Links:

British roast potatoes from The Jam Jar

For a deep dive on roasties, check out  The Best Crispy Roast Potatoes by Kenji Lopez-Alt for Serious Eats

Sam Sifton's Chicken Enchiladas with Salsa Verde for NYT Cooking (unlocked)

But this week, Kari used leftover roasted chicken and green enchilada sauce by Siete Foods (not sponsored!), and topped them with Monterey Jack and Queso Fresco

***

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

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

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

We love hearing from you ? follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Think salads are a summer thing? Great salads don?t have to disappear in the colder months.

If you?re craving something crisp, bright, and alive during the winter, this week we're making the most of peak cold-weather produce. We?re sharing 10 salad recipes built around seasonal ingredients like juicy citrus, crunchy celery, hearty winter greens, and smart pantry staples.

By the end of this episode, you?ll:

Press play now and let this episode change the way you enjoy salads all winter long.

***

Sign up for our Substack here for original recipes and a roundup from each episode.

Upgrade to paid, and join our monthly live Q&A!

***

Links: 

Sonya?s citrus, pomegranate, mint and feta salad with pomegranate molasses dressing

Brussels Sprouts with Pomegranate & Pistachio by Sheela Prakash for NYT Cooking (unlocked)

Celery root remoulade by Alice Waters, shared by Full Belly Farm 

Celery dates almonds parmesan inspired by Six Seasons by Joshua McFadden, recipe by Cookie & Kate

Sonya?s celery and kohlrabi salad with date and almond

Ultimate Winter Salad by Natalie Perry for The Pioneer Woman

Thai Pomelo Salad from Healthyish and Happy

Thai Peanut and Cabbage Salad from Cookie & Kate 

Anna?s California salad from A Modern Way to Eat by Anna Jones, shared by 101 Cookbooks

Winter Panzanella from Floating Kitchen

***

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

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

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

We love hearing from you ? follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Is the viral Japanese yogurt cheesecake worth making?

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

By the end of this episode, you?ll want to find out for yourself if you should jump on the Japanese yogurt cheesecake trend, and you'll also discover a next-level take on no-bake rice crispies treats!

You'll also want to try our favorite slow-cooker braised chicken dish, which relies exclusively on pantry staples and can be the foundation for countless dishes -- like a delicious weekday taco.

Tune in for a quick dose of home cooking inspiration!

***

To join our monthly live hang, or for more recipes and cooking inspiration, sign up for our Substack here.

***

Links:

Two-ingredient viral Japanese yogurt cheesecake recipe from Food & Wine

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

Kari?s slow cooker braised chicken for an easy taco lunch

Tortilla Land ready-to-cook flour tortillas that Kari uses (not sponsored!)

***

To join our monthly live hang, or for more recipes and cooking inspiration, sign up for our Substack here.

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

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

We love hearing from you ? follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

What if you could easily cook up an incredible meal at home for someone you love?

Date night doesn?t have to be fussy or complicated to be special, and we firmly believe it can be about cooking incredible food for anyone you're close to: a partner, family, roommates, or friends.

This week, we?re sharing our top 10 date night recipes, and by the end of this episode, you?ll:

Listen now to get inspired to make a memorable date night dinner at home... no hard-to-get reservations, waiting in line, or complicated cooking required!

***

Links:

Japanese shabu shabu (hot pot) at home from Just One Cook, or sukiyaki from White On Rice Couple

Classic sole meuniere by Molly Wizenberg, serve with steamed asparagus

Ricotta gnocchi by Mark Bittman for NYT Cooking (unlocked)

Crispy artichoke pasta by Andy Baraghani for NYT Cooking (unlocked)

Crepe night with savory buckwheat crepes by Martha Rose Shulman, and chocolate crepes by Zeynab Issa, both for NYT Cooking (unlocked)

Heart-shaped french toast by Sew White, and use the outside of the heart for ?Egg-in-a-heart? (aka toad-in-a-hole)

Nigella Lawson?s one-step no-churn coffee ice cream

Heart-shaped pastry with strawberries and whipped cream from Bos Kitchen

Kiwi fool by Eric Triesit

Tiramisu dippers by Anna Painter for Delish

***

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

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

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

We love hearing from you ? follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

What are the building blocks of the perfect veggie sandwich?

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

By the end of this episode, you?ll crave a veggie sandwich that?s packed with easy-to-make homemade saurekraut, and you?ll get inspired to cook up restaurant-style pizza at home ? loaded with crispy kale and savory crumbled sausage.

Tune in for a quick dose of home cooking inspiration!

***

Links:

Tabor Bread is one of Sonya?s favorite spots for sourdough loaves in Portland, OR

Our favorite brand of hummus is Little Sesame (not at all sponsored)

An easy reliable homemade sauerkraut recipe from The Gefilteria

Sweet Salt Food in Los Angeles inspired Kari?s pizza at home

Sourdough pizza dough made from Adrian Hale?s ?Communal Table Bread - My easiest first bread recipe?

And our favorite super easy no-knead pizza dough

Looking for more answers to your home cooking questions? Every month, we'll gather on Zoom for "Around the Table with Food Friends: Live Q&A". Together, we'll connect in real time as a community and share recipes, tips, and solutions to everyday cooking struggles and successes. Join in by becoming a paid subscriber on our Substack today. Sign up here!

***

What if a seasonal winter produce haul could be as versatile, delicious, and exciting as a flat of berries in peak summer? 

This week we?re sharing our 10 must-have winter farmers? market produce picks, and the recipes to go with them.

By the end of this episode you?ll:

Tune in now to learn how the winter farmers' market might surprise you, and how to turn seasonal produce into satisfying meals you?ll want to dig into all season long!

***

Links

Sweet Potato:

New technique for the best whole roasted japanese sweet potatoes by Jamesyworld, + the viral TikTok cheese stuffed version from The Kitchen 

And our favorite Carla Lalli Music recipe for steamed sweet potatoes with tahini butter for NYT Cooking (unlocked)

Squash:

Zucotte, garlicky braised squash, by Whistling Train Farm in Kent, WA 

Bok Choy/Tatsoi:

Sheetpan Scallion Chicken with Bok Choy by Kay Chunfrom for NYT Cooking (unlocked)

We also like to use bok choy and tastoi instead of lettuce in salads

Cabbage:

Venetian smothered cabbage, ?Verze Sofegae? 

And a shout out to our favorite cabbage soup from Six Seasons by Joshua McFadden and Martha Holmberg

Leek:

Two takes on a leef tart, one straightforward Leek puff pastry tart  from It?s A Veg World Afterall, or a stunning upside down leek tart from Live Eat Learn

And we love Braised leeks from Fox and Briar too!

Turnips:

Honey glazed turnips from Dishing Up the Diret

Beets:

Golden beets and beet greens in yogurt dill dressing by David Tanis for NYT Cooking (unlokced)

Parsnips:

Parsnip and parmesan souffle from PC Fresh Co

Citrus:

Sonya's Citrus topped rice pudding

A cookbook shoutout:

Bonnie Slotnik Cookbooks in NYC where Kari discovered Greene on Greens by Bert Greene

***

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

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

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

We love hearing from you ? follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Ever bring home beautiful winter vegetables from the market, and then completely blank on what to cook with them?

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

By the end of this episode, you?ll want to make a deeply comforting, grandmother-approved borscht that celebrates winter vegetables, plus a one-pot, meatless main designed to use up every last leafy green, finished with a bold, garlicky, crispy topping that makes it irresistible.

Tune in for a quick dose of home cooking inspiration, and turn your winter produce into meals you?ll genuinely look forward to cooking.

***

Links:

Sonya?s family borscht recipe from our free Substack

Utica Greens from Chesterfield Restaurant in Utica, NY; adapted by Jim Shahin for NYT Cooking

***

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

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

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

We love hearing from you ? follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Struggling to put together easy, satisfying weeknight meals during these chilly winter months?

This week, we?re taking the guesswork out of meal planning and sharing ten fast dinners for nights when you don?t want to rely on takeout or make an extra trip to the grocery store. All quick. All comforting. All genuinely delicious.

By the end of this episode, you?ll:

Press play now and walk away with a handful of reliable weeknight dinners you?ll want to make on repeat all winter long!

***

Links: 

Turkish pasta by Rachel Perlmutter for The Kitchen (sub red pepper paste, or with a few roasted bell peppers, with a spoonful of tomato paste) 

Salad pasta, by Anna Stockwell for Epicurious 

10-minute Thai Basil from The Woks of Life

Egg Roll in a Bowl by Ree Drummond 

Garlic butter steak bites by Coco Morante for Simply Recipes, and easy mashed cauliflower from Joyful Healthy Eats

Chicken with mustard cream sauce, by Sarah Carey for Martha Stewart

30-minute gado gado bowl by Minimalist Baker 

Salmon patties by Nagi Maehashi of Recipe Tin Eats 

I can't believe it's not chicken (it?s tofu!) by Nisha Vora for NYT Cooking (unlocked)

Butter beans, paprika, and piquillo peppers, excerpted from Three: Acid, Texture, Contrast by Selena Kiazim

***

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

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

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

We love hearing from you ? follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

What if baking at home didn?t require special skills or effort and instead could deliver a shareable sweet treat to warm up a chilly, busy week?

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

By the end of this episode, you?ll want to make Alison Roman's recipe for blueberry muffins that are as easy to bake as they are to eat. Bonus: they're freezer and make-ahead-friendly. You?ll also want to try bright and citrusy classic Italian ricotta cookies ? one simple batch yields a mountain of soft, lemony treats that are perfect for taking on the go, or for filling your cookie jar.

Tune in for a quick dose of home cooking inspiration!

***

Links:

Alison Roman?s blueberry muffin recipe

Italian Ricotta Cookies by Melissa Huett, adapted by Melissa Clark for NYT Cooking

***

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

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

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

We love hearing from you ? follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

What?s the secret to transforming tough cuts of meat and sturdy vegetables into fork-tender meals that feel like a warm hug on a cold day?

If you?ve ever been disappointed by a chewy brisket, flavorless chicken, or dry pot roast, we're re-releasing this fan-favorite episode to give you the foolproof techniques and tips for braising success.

By the end of this episode, you?ll:

Tune in now to bring the magic of braising into your kitchen this season!

***

Links:

Tyler Florence?s wine-braised beef brisket recipe

Beer braised brisket with onions from Food.com, and one for the slow cooker from The Kitchn

George Graham?s Smothered Pork Chops with andouille, which are richer than his wife?s Roxanne?s version (which Kari describes in the show). Here?s a simpler version, too. Just be sure to use thin, bone-in chops and continue simmering until they are fork-tender and falling off the bone.

Traditional coq au vin by Ina Garten, or a slightly easier version by Damn Delicious

Eric Kim?s garlic-braised chicken recipe from NYT Cooking (unlocked)

Amateur Gourmet?s braised chicken recipe and video

Samin Nostrat?s soy-braised short rib recipe

Ginger beer-braised butternut squash by Alexa Weibel from NYT Cooking (unlocked)

Oven-braised red kuri squash video on TikTok from Kate Woodward (inspired by Prune by Gabrielle Hamilton)

Braised leeks from Fox and Briar

***

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

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

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

We love hearing from you ? follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Looking for a chili recipe that you can rely on to feed any kind of eater at your table?

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

By the end of this episode, you?ll want to cook up a pot of deeply flavorful vegetarian or turkey chili that?s freezer-friendly and even entertaining-worthy, and you?ll also want to try a fresh take on kale salad with a punchy pickled-raisin vinaigrette that gets better as it sits.

Tune in for a quick dose of home cooking inspiration!

***

Links:

Sonya?s Vegetarian and Turkey Chili from our Substack

Kale Salad with Pickled Raisin Vinaigrette by Sheela Prakash for NYT Cooking (unlocked)

***

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

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]!

Are you staring at a bag of lentils in your pantry that you fully meant to cook? and somehow never do? Or maybe you?ve got a few cans of chickpeas that always feel like a good idea in theory, but never quite turn into dinner.

If beans have ever felt bland, boring, or confusing, today?s episode is for you.

By the end of this episode, you?ll:

Press play now if you want affordable, comforting dinners that finally make good on all those beans in your pantry!

***

Links:

Lentils

Our favorite coconut red lentils from our free Substack

Curried tomato tortellini soup from 101 Cookbooks

Ecuadorian lentil stew from Laylita.com

Alison Roman?s  lentils with fried lemon or garlic (you can use red or yellow) 

Chickpeas

Our chickpea episode with Sarah Bond from Live, Eat, Learn

Chickpea stew with dates, almonds, and orange 

Chickpea butternut squash tacos by Laura Fuentes

Yotam Ottolenghi?s confit tandoori chickpeas 

Other Beans:

Amy Chaplin?s spicy black bean soup, with squash, cabbage, loads of veggies 

Cheesy mashed white beans with kale and parm and runny egg, from Serious Eats

Mung bean curry from Pride of India

Senate bean soup by The Country Cook

Also: Kari?s famous white bean soup with oregano and parm, and Sonya?s take on Yemenite white bean soup with zhoug

***

Got a cooking question? 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]!

Ever crave an Orange Julius at the mall? 

In this bite-sized episode re-release, we're sharing delicious moments about the best things we ate this week to inspire each other ? and you! 

By the end of this episode, you'll want to blend up a citrusy vanilla smoothie that will upgrade your breakfast routine (or snack time!) with its creamy, dreamy nostalgia. And if you?re looking for a flavor-packed weeknight dinner, you?ll discover a flavor-packed recipe using ground chicken for a 30-minute healthy meal! 

Tune in for a quick dose of home cooking inspiration! 

***

Links 

Orange Smoothie (a la Orange Julius) from Gimme Some Oven. For Kari?s version, she zests as well as the peeled oranges; she also likes to use yogurt or whole milk, and good vanilla paste.

Veggie cream cheese from Chef Savvy

Keema Shimla Mirch (Ground chicken with bell peppers) by Zainab Shah for NYT Cooking (unlocked)

***

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

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]!

Looking for an in-person Food Friends experience? Book a farmers? market tour with Sonya in Portland, OR!

Are you looking for recipes beyond roasted root vegetables?

Root vegetables may not have the same curb appeal as juicy summer berries, but these winter workhorses can be just as satisfying! This week, we?re encouraging you to JUST SAY YES to these humble veggies.

This week we're re-releasing a fan-favorite episode with our top recipes for carrots, parsnips, and even rutabags. From soup to salad, these dishes keep us nourished and satisfied in the colder months.

You?ll want to tune in to find out how to make it for yourself!

***

Links:

How to tell the difference between a rutabaga and a turnip?

Parmesan baked rutabaga via Peel with Zeal and rutabaga gratin from Delicioius Little Bites

Rutabaga cheddar soup by Ripley Organic Farm

Easy mashed rutabaga from The Spruce Eats

Martha Stewart?s maple glazed carrot and parsnips

Crispy parmesan carrots by Ayeh Manfre 

Beautiful Soup by Celia Barbour via the NY Times

Shredded vegetables do taste sweeter via NPR

Sunchoke kale hash with farro by Jon Shook and Vinny Dotolo via Food & Wine

As the days get colder and darker, are you searching for a nourishing dinner that will warm you up from the inside out? 

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

This week we're rereleasing a fan fanvorite episode, and talking about two must-try winter weeknight meals. You?ll discover the secrets to a craveable Minestrone, chock-full of veggies and topped with a vibrant basil sauce. You?ll also learn about a unique Midwestern twist on Sloppy Joe?s ? it will make for a nostalgic weeknight meal that?s kid-friendly and parent-approved. 

Tune in for a quick dose of home cooking inspiration! 

***

Links:

Winter minestrone recipe from our Substack

Sloppy Joe recipe with bonus veggies from Celebrating Sweets

***

Got a cooking question? Call in and leave us a voicemail on our kitchen phone! 323-452-9084

Sign up for our newsletter here for special offers and opportunities

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

We love hearing from you ? follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

What if the dishes you cooked on New Year?s Eve and New Year?s Day could invite luck, prosperity, and ease into the year ahead?

New Year?s can feel surprisingly complicated for home cooks: too celebratory to ignore, but too close to the holidays to summon big energy.

That?s why this week we?re helping you decide what?s worth cooking, what can be made in advance, and all the auspicious food rituals and symbolic dishes to sweeten the year ahead.

By the end of this episode, you?ll:

Press play to celebrate to start a new year feeling supported in your kitchen!

***

Links:

Appetizers

Bacon wrapped dates from Gimme Some Yum, and you can also make it with beef bacon

Cheese ball bites with a pretzel handle from Delish.com

Pistachio goat cheese dates from Live Eat Learn

Sour patch grapes and Prosecco grapes Delish.com

Mains & Sides

Mushroom ragu pasta by Heidi Swanson

Gochujang mushroom udon by Hetti Lui MCkinnon

Mini Jalapeno Cornbread Muffins from Our Zesty Life

Black-eyed pea and pork gumbo by Donald Link, Stephen Strymewski and adapted by Bret Stephens for NYT Cooking ? served with rice and potato salad on the side, like our fave Herby Potato Salad and or Sonya?s Salad Olivier (Soviet potato salad)

Desserts

Carolina Gelen?s no-bake chocolate mousse pie or cranberry pudding

Old School chocolate trifle with chocolate cake, chocolate pudding, oreos and whipped cream

January First Food

Lentil and chicken soup with sweet potatoes and escarole by Anna Stockwell for Epicurious

Coconut braised collard greens by Von Diaz and Julia Moskin for NYT Cooking

(Served with leftover white rice from the night before if you made gumbo for NYE!)

Anna Thomas? Green Soup from Food52

Chickpea Spinach and Feta Pie by Hetty Lui McKinnon for NYT Cooking - make in individual in muffin tins to ease you into meal prep!

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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. 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]!

Looking for an in-person Food Friends experience? Book a farmers? market tour with Sonya in Portland, OR!

Have you ever wondered how to incorporate more whole grains easily into your cooking and baking? 

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

By the end of this episode, you?ll want to make homemade Einkorn graham crackers that are as wholesome as they are snackable. You?ll also discover ?Monkey Bread? made from leftover sourdough that?s irresistibly buttery, cinnamony, and perfect for sharing.

Tune in for a quick dose of home cooking inspiration!

Links:

Adrian Hale?s new book Einkorn Made Easy, and recipe for ?Communal Table Bread - My easiest first bread recipe?, and take a sourdough bread baking class with her in person in Portland 

Sonya?s take on Adrian?s Einkorn Graham Crackers

Sourdough monkey bread by Amy Bakes Bread

Easy monkey bread with store-bought biscuit dough from All Recipes 

***

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]!

Looking for an in-person Food Friends experience? Book a farmers? market tour with Sonya in Portland, OR!