Food Friends: Home Cooking Made Easy

Are you tired of the same old pasta and red sauce? What if a store-bought container of hummus could be transformed into a family-friendly weeknight pasta dish?

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

By the end of this episode, you’ll want to make this 5-star lemony hummus pasta that is kid-approved, and you’ll also discover an easy sheet-pan dinner that uses an unexpected seasonal ingredient!

Tune in for a quick dose of home cooking inspiration!

Links: 

Lemony Hummus Pasta by Christian Reynoso via NYT Cooking

Our favorite brand of storebought Little Sesame Hummus (not sponsored, we just love it!)

Greek lemon potatoes from Recipe Tin Eats

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

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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 foodfriendspod@gmail.com!

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

When’s the last time you made a burger at home that was better than takeout?

Whether you're craving a juicy smash burger, need a foolproof turkey patty, or want a plant-based option that actually tastes good, it’s easy to fall into the trap of thinking great burgers only come from restaurants. But burger night at home can be quick, easy, and way more customizable than you might think — especially when you’ve got pro tips from two former personal chefs.

By the end of this episode you’ll:

1. Master the art of deeply savory, crisp edged burgers, from the of smash burgers to the secret to juicy turkey patties. No grill required!
2. Discover unexpected flavor upgrades—like mustard-brushed patties, kimchi toppings, and a 5-star recipe for an entirely vegan option
3. Learn how to build a low-stress, high-impact burger bar with topping must-haves and sides that make even a weeknight dinner feel like a party (without the stress).

Press play for your next easy, healthy dinner that is stacked, sauced, and sizzling with flavor! 

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This episode is sponsored by Spicytude: premium Indian spice kits and flavorful recipes!

Spicytude makes Indian cooking easy with all-in-one spice kits. They source and blend the finest spices in perfect proportions, providing you with recipe cards and video instructions to guide you through the cooking process. Say goodbye to half-used spice jars turning to dust at the back of your pantry, and say hello to the era of precise and flavorful culinary experiences!

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Links:

Homemade smash burger by Kenji Lopez Alt for Serious Eats

Bacon and kimchi burgers by Wesley Genovart from Food & Wine

A classic turkey burger recipe; add finely diced peppers, or shredded zucchini, chipotle pepper, sliced  scallions, or herbs to modify it to your liking. Worcesteshire is a great addition too.

Sonya’s turkey kotleti (small turkey patties) 

Mark Bittman’s salmon burger from NYT Cooking made with fresh salmon (unlocked)

Ina Garten’s salmon cakes made with leftover salmon

Homemade tartar sauce and Kenji’s shake shack sauce from Serious Eats

Double Drive-Thru veggie burgers by Chloe Cascarelli for Food & Wine, with Thousand Island sauce made with tofu

Portobello smash burger by Ali Slagle for NYT Cooking (unlocked)

Stellar quinoa burger from Cafe Pascual’s in Santa Fe, NM, published by Bon Appetit at the request of a reader

Homemade Jojo potatoes from A Mindfull Mom

Nancy Silverton’s deep-dive on burger parties for the LA Times

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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 foodfriendspod@gmail.com!

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

Searching for a recipe you can bring to your next potluck? 

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

By the end of this episode, you’ll discover two recipes that can serve a crowd, or are great for make-ahead meals. You'll want to make a spinach ruffle milk pie—a savory, veggie-packed twist on spanakopita that’s perfect for meal prep, healthy lunches, or dinner parties—and a nostalgic monster cookie recipe that’s chewy, gluten-free, and ideal for freezing ahead.

Tune in for a quick dose of home cooking inspiration!

Links:

Hetty Lui McKinnon’s Tenderheart Cookbook, which has her recipe for savory spinach and mint ruffle milk pie

Here’s another take on a savory phyllo spinach and feta pie from Super Golden Bakes, and one that looks delicious from Serious Eats

Sonya’s apple and honey ruffle milk pie with video on how to ruffle your phyllo dough

Monster Cookie recipe (double to make 15 lbs of cookie dough just like Kari did!)

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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. 

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

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com

Ever feel overwhelmed with what to bring to a potluck or summer picnic? 

Whether you’re heading to a park gathering or a crowded family reunion, choosing the right dish can feel weirdly high-stakes, especially when you want something portable, crowd-pleasing, and easy to make ahead. We’ve got you! 

We’re sharing all our tips and inspiration to ensure that your dish is the one people can’t stop talking about—the one that’s gone before you can even grab a plate!

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

1. Two easy sides that you can prepare in individual portions
2. No-fuss desserts like a creamy no-bake blueberry cheesecake and a citrusy creamsicle pie
3. How to make presentation, prep, and adaptability easier so your dish stands out and survives the buffet table

Hit play now and walk into your next gathering with a dish that looks great, travels well, and was easy to make!

Links

Sides:

Corniest corn muffins from Smitten Kitchen

Mini pimento cheese balls

Salads:

Sonya’s rainbow salad recipe from her Substack

Julia Turshen’s zucchini, red onion and pistachio salad with a preserved lemon vinaigrette 

Mains:

The famous grinder TikTok sandwich with the salad part + how to assemble the sandwiches from the Country Cook, and a fully vegetarian version from I Heart Vegetables

Slow cooker beef sliders from The Defined Dish, and a similar take on slow cooker beef with a Mississippi roast by Jenn Crippen for All Recipes

Creamy vegetable casserole, aka Midwest vegetable casserole  

Foil packs of carnitas from Serious Eats for griddled tacos 

Desserts

A slightly gussied-up version of a no-bake blueberry cheesecake from Natasha’s Kitchen, and an easy classic no-bake blueberry cheesecake made with whipped topping from All Recipes 

No-bake orange creamsicle pie made with orange marmalade from Every Day Pie, and a no-bake creamsicle pie with shortbread crust made with jello from I Am Baker

***

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. 

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

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Are you searching for easy recipes that you can make ahead and might even feed a crowd? 

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

By the end of this episode, you’ll discover a farmers market-inspired kale and strawberry salad and our go-to chicken salad recipe; both are ideal for lunch prep, or even a laid-back summer dinner.

We're also answering a listener's question, and you'll discover how to take two classic chicken dishes and turn them each into make-ahead-friendly braises that make hosting that much easier.

Tune in for a quick dose of home cooking inspiration!

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Links:

Sonya’s Strawberry, kale, almond date salad  from our Substack, inspired by Emily Park’s take on the strawberry, sugar snap pea, turnip salad from Hetty Lui McKinnon’s Tenderheart Cookbook 

Kari’s chicken salad from our Substack

The Silver Palate’s Chicken Marbella from NYT Cooking (unlocked)

Melissa Clark’s sweet and spicy roast chicken from NYT Cooking (unlocked)

Sonya’s one-pot chicken, potato, and prune dish 

A gremolata from The Kitchn to top your chicken with

***

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

For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. 

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

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Ever wonder what chefs actually eat at home when no one’s watching What if “What I Eat in a Day” was honest, doable, and full of shortcuts you’ll actually use?

We’re breaking down what we really eat in a day—from breakfast and lunch to snacks and dinner. You’ll get a behind-the-scenes look at how we feed ourselves throughout the week, including the pro tips, comforting rituals, and tiny habits that make home cooking easier and more joyful.

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

1. How to create more ease and efficiency in your morning routine with two different approaches to breakfast
2. High-protein meals and on-the-go snacks that will get you through the day
3. Two honest sheet-pan dinner reviews: the one we’d make again, and the one that we’re on the fence about

Listen now for a behind-the-scenes peek, practical inspiration, and a fresh perspective on your everyday meals!

Links:

Day #1 -Sonya

• Breakfast - French press coffee, 2 jammy eggs, 2 corn thins topped with almond butter, sliced almond, goji berry, and walnut
• Lunch - Tuna salad sandwich on local sourdough, potato chips, sliced veggies + pickles
• Dinner - Sheet-pan turmeric chicken and crispy rice, with added mushrooms (made on a Great Jones sheet pan), with salad with tahini yogurt dressing (which works great with plain non-dairy yogurt too) 
• Dessert - A bit of dark chocolate and tea

Day #1 - Kari 

• Breakfast -  mango smoothie 
• Lunch - Leftover pasta from the night before: sheet pan eggplant lasagne, which was a combo of eggplant parm recipe and sheet pan lasagne recipe 
• Snack - harvest whole wheat crackers, aka triscuits, and sliced cucumbers with everything bagel seasoning, and a beef stick 
• Dinner - Alison Roman’s perfect buttermilk pancakes 

Day #2 - Sonya

• Breakfast - Yogurt bowl with apple, raspberries, walnuts, almonds, goji berries, almond butter
• Lunch -  Rice bowl with leftover sticky rice topped with tuna salad, pickles, lettuce, radish, and carrot
• Snack - One tahini rye chocolate chunk cookie from Sonya’s friend at Sweet Clover Baking 
• Dinner - Crispy gochujang glazed tofu, steamed sweet potato with ramp butter, broccoli topped with tahini yogurt dressing, sauerkraut

Day #2 - Kari

• Breakfast - toast made on Adrienne’s “Communal Table” bread with smashed avocado and everything bagel seasoning from Thrive Market, and a cold sliced pear 
• Lunch - Glow soup with a bag of Fritos 
• Snack - Strawberry rhubarb streusel bar, which Kari made with teff flour and gf flour 
• Dinner - Sheetpan crispy tofu and broccoli inspired by Eric Kim’s Sheet-pan Japchae 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. 

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

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Ever wonder why your scrambled eggs turn out dry or flat, instead of fluffy and light? 

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

By the end of this episode, you’ll want to make this chewy, almond-scented amaretti cookie that’s naturally gluten-free and perfect with a cup of coffee or tea for your next afternoon snack. Plus, we break down how to cook soft, creamy scrambled eggs for a crowd—ideal for your next brunch or family breakfast. 

Tune in for a quick dose of home cooking inspiration!

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Links:

Babkush in Portland for babkas, rugelach, amaretti cookies, and more

Ottolenghi’s amaretti cookie recipe

Ali Slagle’s scrambled eggs for a crowd recipe from NYT Cooking (unlocked)

Alison Roman’s perfect buttermilk pancakes 

Pancake batter dispenser

***

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

For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. 

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

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Imagine a weeknight dinner that comes together in one pot, feels like a warm hug from the past, and still feels doable after a long day...

If you're craving real comfort but feel short on time (and energy), this episode is your shortcut to cozy, crowd-pleasing pasta dishes that don’t require juggling pots and pans or stressing over complicated steps. 

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

1. Reimagine classics like Hamburger Helper and SpaghettiOs. made with rich, caramelized tomato flavor and pantry staples
2. Whip up a no-cook pasta sauce that’s fresh, herbaceous, and surprisingly simple
3. Make golden, crispy pan-fried gnocchi tossed with greens and feta—think part salad, part indulgent crispiness

Hit play now to discover your next weeknight dinner winner—without dirtying a sink full of dishes!

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Links 

Homemade hamburger helper from Salt and Lavender

One pot homemade O's by Ree Drummond from Food Network

Pasta e ceci by Breana Lai Killeen for Food & Wine

Hetty Lui McKinnon’s crispy gnocchi with spinach and feta for NYT Cooking (unlocked)

One pan creamy dill tortellini by Kristina Razon for The Kitchen

Chicken Alfredo by the Daily Gourmet for All Recipes

Pasta with no-cook tomato sauce by Chandra Ram for Food & Wine

Lemony hummus pasta by Christian Reynoso 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. You can also now find us on YouTube. 

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

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

What if you could whip up a spring-inspired dinner with less than five ingredients and in 30 minutes or less? 

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

By the end of this episode, you’ll discover a farmers' market-inspired asparagus pasta that’s creamy, healthy, and perfect for an easy weeknight meal. You’ll also learn how to cook up Aryaes (Lebanese stuffed pita)that’s made with ground beef, a few simple spices, and is ideal for a quick lunch or dinner.

Tune in now for a quick dose of home cooking inspiration!

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Links

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

A simple version of Arayes from All Recipes, or Arayes packed with more herbs from Little Spice Jar, and matzah arayes from Sivan’s Kitchen

Green garlic salsa verde from Wishbone Kitchen 

Nicole Rucker’s updated pie dough recipe and her white chocolate banana cream pie recipe can be found in her new cookbook: Fat + Flour: The Art of a Simple Bake

***

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

For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. 

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

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Tired of the same old lunch routine or searching for the perfect crowd-pleasing dish to bring to your next potluck? 

This week we’re sharing deli-style salad recipes that are anything but boring — think crisp, creamy, tangy, and deeply satisfying dishes that get even better with time. These recipes aren’t just tasty; they’re make-ahead winners designed to simplify your week or help you shine at your next potluck.

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

1. Shake up your bean game with a fresh, crunchy chickpea salad with an unexpected spice blend
2. Build a hearty Greek salad-meets-fattoush salad, elegant enough to serve at a dinner party or bring to a casual potluck
3. Whip up dishes that travel well, like a zippy roasted potato salad with avocado-lime dressing

Press play now to start cooking up cool, crunchy, and crowd-pleasing deli salads that deliver on both convenience and taste!

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Links

Sonya’s herby potato salad from our Sunday Salad Substack! (the dressing for this recipe is the same one she uses for her coleslaw)

Ina Garten’s coleslaw salad  (similar to what we discussed, but swap some of the mayo with yogurt!) 

Jalapeno, lime, coleslaw by Joshua Bousel from Serious Eats

Whole Foods copycat cabbage crunch salad

Carmen Wilken's deviled egg macaroni salad (and her TikTok of the recipe)

Alison Roman’s pasta with peas and parmesan salad

Everything bagel chickpea + white bean salad by Sarah Bond from Live, Eat, Learn

Erewhon white bean kale salad by Kale Junkie

Hetty Lui McKinnon’s roasted potato salad with jalapeno avocado dressing for NYT Cooking (unlocked) 

Lidey Heuk’s Taverna salad for NYT Cooking (unlocked)

Moroccan carrot salad by Suzy Karadsheh 

Check out our previous “deli salad” episode from season one!

***

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. 

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

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

What if your next favorite dinner took just 15 minutes—and started with a humble can of beans?

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

By the end of this episode, you’ll want to make a creamy, vegetarian butter bean recipe that you can whip in 15 minutes, but feels luxurious enough to bring to a dinner party. And you’ll discover a classic French bistro dish that will transport you to Paris with its topping of warm goat cheese – it makes for an effortlessly elegant starter or even an enticing Tuesday night dinner!

Tune in for a quick dose of home cooking inspiration!

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Links:

Salade de Chèvre Chaud (Warm French goat’s cheese salad) by Recipe Tin Eats 

Ina Garten’s take on salad with warm goat cheese

Justine Doiron’s spicy tomato beans with hot honey

***

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. 

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

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

What if your next 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 need low-effort dinner ideas, this episode is packed with satisfying recipes that are anything but boring.

By the end of this episode, you’ll:

1. Learn how to make a sheet pan lasagna dotted with creamy ricotta cheese  — no layering or béchamel-making required
2. Learn how to turn basic veggies into shawarma-spiced mains to serve up with warm pitas and creamy dips for a build-your-own weeknight feast
3. Discover a gluten-free, vegetable-packed noodle dish that can be ready in 30 minutes or less

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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Links:

Vegetarian sheet pan lasagna from Busy in Brooklyn inspired by Giada’s original version (with meat)

Sheet pan eggplant parm from Food & Wine, or sheet pan cauliflower parm from How Sweet Eats. Plus, here’s a video of Sonya + Kari’s version. And here's 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 too

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. You can also now find us on YouTube. 

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

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Want a pie crust that actually works and makes you feel like a baking genius?

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

By the end of this episode, you’ll want to make a buttery, flaky, foolproof pie crust so you can fill it with juicy, fragrant strawberries and tangy rhubarb. You’ll also discover the ultimate make-ahead appetizer: crispy French onion soup crostini bites oozing with melted Gruyere, a low-effort high-reward recipe we can’t stop talking about. 

Tune in for a quick dose of home cooking inspiration! 

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Links:

French onion crostini by Lemon Tree Dwelling 

Slow cooker carmelized onions from Gimme Some Oven

Nicoler Rucker’s strawberry rhubarb pie recipe from Amateur Gourmet (with her old pie dough recipe)

Nicole Rucker’s updated pie dough recipe can be found in her new cookbook: Fat + Flour: The Art of a Simple Bake)

***

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

For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. 

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

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Do you dread making pie dough… and wish you could feel confident when baking your favorite treats like pies, cookies, and quickbreads? 

You’re not alone! So many of us home bakers struggle with outdated, overly complicated baking rules. If you’ve ever been frustrated by vague instructions like “add water as needed” or the impossible quest for “light and fluffy,” this conversation with noteable baker Nicole Rucker will change your entire outlook on baking.

By the end of this episode, you’ll:

• Learn how to make a foolproof pie crust - no guesswork or high-level baking skills necessary! And yes, we’re serious…
• Discover how her no-creaming cookie method saves time and improves consistency, leaving you with the ability to turn out the cookies you’ve always dreamed of. 
• Find out about 5 distinct banana bread recipes that go beyond basic—from warm, spiced streusel vibes to a protein-packed option that you just might want to take on your next hiking trip!

Tune in now and start baking smarter, not harder—with tips you can use today! 

*EPISODE COVER PHOTO CREDIT: Alan Gastelum

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Links:

Get your copy of Nicole Rucker’s new cookbook, Fat + Flour: The Art of a Simple Bake, or check it out from your local library!

To find out more about Nicole, follow her on Instagram @Nicole Rucker and her bakery @Fat + Flour 

Visit Fat + Flour in person in Los Angeles

Also, check out her first cookbook, Dappled: Baking recipes for fruit lovers

Recipes discussed in this week’s show:

Nicole’s new chocolate chip cookie recipe with her genius method for making dough (the recipe is in the post description)

The pie crust recipe, “Co-Op Tofu Brownie Cookies”, Banana bread recipes, and Oatmeal Chocolate Chip 90s cookies can all be found in Nicole’s new book: Fat + Flour: The Art of a Simple Bake

Special shout out to the Zuni Cafe Chicken recipe

Bonus! Some of our favorite Nicole Rucker recipes: 

Nicole’s key lime pie recipe featured in the LA Times (with Nicole’s original crust recipe)

A stunning July Flame Peach Pie recipe from The Kitchn 

Nicole’s famous drop biscuit recipe from the LA Times

Ricotta biscuits and banana cream pie recipes from The Splendid Table 

Blueberry and corn crisp and blueberry buttermilk chess pie from 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. You can also now find us on YouTube. 

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

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Could a one-pot braised chicken dish be the answer to "What should I make for dinner?"

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

By the end of this episode, you’ll want to cook up a Central-Asian inspired chicken and potato dish that has an unexpected ingredient, and you'll discover how to make a classic French coq au vin that’s make-ahead friendly and perfect for feeding a crowd.

Tune in for a quick dose of home cooking inspiration!

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Links:

Sonya’s one-pot chicken and potatoes with prunes for The Nosher

Kari tried out Melissa Clark’s coq au vin for NYT Cooking, we also love the coq au vin recipe by Ina Garten, or a slightly easier version by Damn Delicious

For more braising dishes, check out our braises episode “Cooking low and slow…”

***

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

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

You can also now find us on YouTube.

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

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

What’s in season right now? From crisp asparagus to the sweetest peas, tender greens, and fragrant green garlic, the farmers market is bursting with fresh flavors! 

But what do you cook with all the seasonal produce you bring home?

Cooking with early spring produce is exciting, but it can also feel tricky. This week, we’re exploring how to turn seasonal ingredients into delicious meals. 

By the end of this episode, you’ll:

1. Learn how to shop for and cook with peak-season ingredients like snap peas, green garlic, and strawberries
2. Get foolproof recipes like crispy sheet pan gnocchi with any combo of spring veggies, and a no-fuss rhubarb tart made with store-bought frozen puff pastry
3. Discover easy techniques to bring out the best in fresh produce, like roasting your artichokes to caramelized perfection, and blending asparagus spears into a silky sauce for pasta.  

Listen now and get inspired to cook vibrant, seasonal meals with ease—straight from the farmers’ market to your table!

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Links:

Mix of spring vegetables:  Sheet-pan gnocchi with asparagus, leeks, and peas by Susan Spungen for NYT Cooking (unlocked), and Le Vignole - Italian spring vegetable stew from Italian food forever

Artichokes: Sonya’s roasted artichokes, and also this lovely version from Adeena Sussman, and a sheet pan meal with chicken and artichokes

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

Fennel: Colu Henry’s spicy citrus chicken with fennel and crushed olive pilaf from her Substack

Spring peas: Spring pea salad with dates and walnuts from Food Network Magazine 

Green garlic: Green garlic salsa verde from Wishbone Kitchen 

Rhubarb: Rhubarb tart using frozen puff pastry from Taste of Home (with video too!), and Strawbery rhubarb cobbler by Rich Rosendale

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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.

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

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Are you looking for a quick and easy dessert to serve at your next dinner party?

In this bite-sized episode, we answer a listener question from our hotline that will help you whip up a few easy pudding recipes with confidence. Plus, a caller reveals their foolproof method for getting the glossy, crackly brownie texture of your dreams!

Tune in for a quick dose of home cooking inspiration, and give us a call to ask your home cooking question at: 323-452-9084!

LINKS:

Old fashioned vanilla pudding from Modern Mediterranean that you can make with either corn starch or potato starch (swap 1 for 1) 

Homemade tapioca pudding from Tastes Better From Scratch

Sonya’s banana pudding recipe 

Nicole Rucker’s Fat & Flour cookbook with recipes for pies with creamy fillings using instant pudding 

Kari’s new favorite brownie recipe: perfect fudgy brownies from Inspired Taste blog

Sonya’s new favorite brownie recipe: glossy fudge brownies recipe from Bravetart 



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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.

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

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What if you could make your next soup or stew less bland... by just adding a flavorful homemade spice blend or aromatic paste? 

If you’ve ever wondered how to cook spicy, aromatic stews and Ethiopian-style dishes at home, tune in for our conversation with Beejhy Barhany, chef and owner of Tsion Café in Harlem.

Barhany breaks down the keys to making nourishing dishes accessible and vibrant at home, and by the end of this episode, you’ll: 

1. Learn how to build bold, aromatic dishes with simple pantry staples
2. Discover meal-prep tricks, like whipping up a garlic-ginger paste that you can keep in the fridge for weeks
3. Get inspired by Beejhy Barhany’s powerful story of food, culture, and community

Tune in now to whip up spice-filled meals in no time! 

Links:

Follow Beejhy Barhany, and her restaurant Tsion Cafe, on Instagram

Grab a copy of Beejhy Barhany’s new cookbook: Gursha

Beejhy Barhany’s recipes:

Red Lentil Stew (Messer Wot)

Dabo (Ethiopian Bread)

Carrot, cabbage, and potato dish video

Teff matzah (and you can source teff flour here)

Additional recipes discussed: 

Shiro (ground chickpea stew) by Ghennet Tesfamicael via NYT Cooking, or find Beejhy’s recipe in her cookbook

Homemade garlic ginger paste from Indian Healthy Recipes

Kolo snack recipe from Made in Hackney

Homemade berbere spice blend recipe from Food.com, or discover Beejhy’s unique version in her book

How to make homemade sea moss gel

***

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Ever had an Orange Julius at the mall? 

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

By the end of this episode, you’ll want to blend up a vanilla orange smoothie that will liven up your or snack time (or breakfast routine!). You'll also discover an easy weeknight dinner that takes less than 30 minutes and relies on a simple package of ground chicken!

Tune in for a quick dose of home cooking inspiration! 

***

Links:

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

Veggie cream cheese from Chef 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

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What’s the secret to hosting an effortless yet impressive spring gathering?

Whether you're planning a Passover Seder, an Easter dinner, or a casual dinner party, having a well-thought-out menu makes all the difference. 

Welcome your guests with a springtime feast, and this week we’ve taken the guesswork out of hosting with four beautifully curated menus that will make your next dinner party a breeze.  

By the end of this episode, you’ll:

1. Get inspired by four unique, balanced menus that include a starter, salad, main dish, side... plus dessert - everything you need for an unforgettable meal!
2. Discover flavorful recipes (that work!) like a modern twists on deviled eggs, and an upgrade for scalloped potatoes
3. Learn smart hosting tips, from what to make ahead to plating

Tune in now and get inspired to create a spring meal that’s unforgettable!

LINKS:

1) Sonya’s Passover Menu

• Starter: Vegan chopped liver from Aly Miller for The Nosher, and vegetarian chopped liver from Busy in Brooklyn 
• Salad: Asparagus, sugar snap, radish salad with dill and parsley by Kaleb Wyse (alongside smoked fish)
• Main: Charred chicken with blood oranges and sweet potatoes by Nate Appleman from Bon Appetit, and/or Alison Roman’s braised brisket with horseradish and shallots 
• Side: Fall apart caramelized cabbage by Andy Barghani 
• Dessert: Almond cake with strawberry rhubarb compote, and a completely flourless Passover almond cake with strawberry compote by Chaya Rappoport

2) Kari’s Midwestern Easter Menu with modern twists: 

• Starter: Parsi deviled eggs by Niloufer Ichaporia King from Samin Nostrat
• Bone-in ham from Alexandra Cooks (and here’s an excellent carving video for that ham!), and soft rolls from Mel’s Kitchen Cafe
• Scalloped potatoes from Love and Lemons
• Spinach, strawberry salad with poppy seed dressing from The Kitchen, add arugula for a bite 
• Hummingbird Cake from Sally’s Baking Addiction, and Kari’s mother-in-law was known for her carrot dump cake

3) Sonya’s PNW-inspired Menu

• Starter: Classic stuffed mushrooms from All Recipes, and Boursin stuffed mushrooms from Little Ferraro Kitchen 
• Salad: Beet slaw with loads of herbs and pistachio butter from the Six Seasons Cookbook
• Main: Pomegranate lacquered salmon by Adeena Sussman from Food And Wine
• Side: Roasted asparagus with buttered almonds, capers and dill by Yotam Ottolenghi for NYT Cooking (unlocked)
• Dessert: one-layer cake with fresh strawberry  (and a grain-free version )

4) Kari’s California-inspired Menu

• Smoked salmon rolls with arugula and mascarpone from Food Network
• Easy roasted lemony chicken thighs from Martha Stewart, and video that talks through each step
• Baby roasted potatoes, use whatever beautiful baby potatoes you find, roast them with both butter and olive oil, and finish with a flurry of chives and tarragon 
• Fennel, almond, pecorino salad by Elias Cairo from Sunset Magazine
• Zoe Francois’ grapefruit posset 

***

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Ever dreamed of gathering with friends to talk about great food, swap recipes, and discover new favorites? 

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

Get the inside scoop on starting a cookbook club, and the crave-worthy Korean-inspired, kale-packed casserole recipe Sonya served up to the group. Plus, Kari reports back on the simple trick that turns discarded potato peels into an irresistibly crispy snack; she also shares a quick vegetarian dinner featuring potatoes and kale!

Tune in for a quick dose of home cooking inspiration! 

***

Links

Recipe for “cheesy rice cakes with kale” is in Hetty Lui McKinnon’s Tenderheart, and you can find a slightly adapted version of the recipe here

Potato skin chips from Marcellina in Cucina

Mashed potato cakes, one from Ree Drummond, and another that includes feta from Suzy Karadsheh’s. For Kari's potato kale cakes, she combines chopped kale, eggs, and leftover mashed potatoes, and coats each cake in panko breadcrumbs. She strongly recommends refrigerating or freezing until firm before pan-frying!

The date cookbook mentioned that includes an amazing chocolate date cake: Hot Date! Sweet & Savory Recipes Celebrating the Date, from Party Food to Everyday Feasts

Sourdough tomato soup by Ottolenghi and Tamimi from the Jerusalem Cookbook 

Andy Barghani’s little gem salad with tahini ranch, and his cookbook: The Cook You Want to Be

***

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Ever find yourself hitting that midday slump, searching for the perfect bite to keep you going until dinner? 

We’ve got you covered! This week, we’re rethinking snack time with fresh takes on our favorite in-between meal bites.

By the end of this episode, you’ll walk away with:

• A surprising way to turn leftover vegetable peels(!) into a crispy, crave-worthy snack
• A simple homemade spread that doubles as a dip + a flavorful filling for veggies or wraps
• A viral TikTok treat with a name as fun and creative as its flavor combo

Press play now to liven up your next afternoon snack!

Links:

Cool ranch zucchini chips from Delish

Potato skin chips from Marcellina in Cucina

Crunchy homemade bagel chips from the Practical Kitchen

Veggie cream cheese from Chef Savvy

Tortilla pinwheels with cream cheese, a ham & cheese version, and a vegan version with pesto and roasted red peppers 

Beet pickled eggs from A Cozy Kitchen 

Sweet peppers stuffed with boursin cheese + air-fried from Whole Lotta Yum

Viral “Chippy Boys” by @kaelahe via All Recipes

Polenta pizza bites by Melissa D’Arabian from Food Network

(Raw) apple donuts with different toppings from Food Network

No-bake cookie dough bars from Wake Up and Kale

Variations of ants on a log from Food Network Magazine

***

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Craving a little sweetness in your day? 

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

By the end of this episode, you'll want to start your morning with a bowl of crunchy homemade granola for a lightly sweet (and gluten-free!) breakfast; we'll also share the secret to getting those perfect granola clusters. You’ll also discover a fudgy brownie recipe that's easy for a beginner baker, comes together in one bowl, and results in a shiny crackly top!

Tune in for a quick dose of home cooking inspiration! 

***

Links:

Minimalist Baker’s simple buckwheat granola, and we both make Kari’s granola recipe that you can find in Sonya's cookbook, Braids

Perfect fudgy brownies from Inspired Taste blog

***

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What if the secret to making effortless, delicious meals was already in your pantry?

If you’ve ever opened your pantry searching for dinner inspiration but ended up cooking the same-old boring meal, this episode is for you! 

By the end of this episode, you’ll: 

1. Learn how a staple like tomato paste can be the base of a flavor broth or quick sauce 
2. Learn why chefs swear by anchovies to bring an umami punch to countless dishes… including an easy dressing!
3. Find out how Japanese curry cubes are your ticket to a quick dinner with any protein or veggies you have on hand

Hit play now! The secret to flavor-packed cooking is already sitting on your pantry shelf! 

***

Links:

Tomato paste:  in Sonya’s manti in brothy tomato sauce, and Alison Roman’s caramelized shallot pasta, and for our go-to coconut red lentil dish

Canned chickpeas: Kari’s #1 quick meal = bite-sized pasta with chickpeas, and whatever veg/herbs she has (we also love Serious Eats' pasta e ceci), and a simple chickpea salad is always a great base for a bigger salad. We love a simple chickpea coconut curry, and also using a can for a 5-minute hummus!

Anchovies: Discover what to do with a tin of anchovies from Serious Eats, and we love them for a simple dressing, and as the base of pasta sauces like Midnight pasta

Coconut Milk: for a 30-minute veggie coconut curry from Minimalist Baker, and for Coconut Miso Salmon Curry from Kay Chun for NYT Cooking (unlocked), and in Kari's sunny chicken soup with lemon and coconut milk

Tahini: Some of our favorite tahini brands: Soom, Seed & Mill, Whole Foods 365 Organic Tahini, and Eden Foods . Sonya’s 3 favorite tahini sauces , and her sesame sauce for noodles. For a sweet treat, try Sonya’s tahini chocolate chunk cookies (swap the chocolate with dried fruit)

Farro: Charlie Bird’s farro salad, the cabbage and farro soup from Six Seasons, and crusty baked cauliflower and farro from Smitten Kitchen 

Orzo: One-pan garlic butter chicken orzo from How Sweet Eats, and a one-pan lemon orzo and salmon from Something Nutritious

Couscous: Ina Garten’s couscous with pine nuts, currants & shallots, a showering of fresh herbs

Japanese curry cubes: Here’s a great guide and recipe for Japanese chicken curry, but Sonya typically makes hers vegetarian

Jarred Roux: Kari’s go-to premade jarred roux for gumbo, soups, stews, and more.

Pomegranate Molasses: For salad dressings like this one, as a sauce for wings, and drizzled on top of roasted squash. (We love the Cortas brand for its flavor)

***

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Craving easy meals that feel a little special? 

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 quick salmon dinner that’s with a surprising veggie side, and you’ll be inspired by a secret-ingredient kale salad that accompanies a classic make-ahead Midwestern dish!

Tune in for a quick dose of home cooking inspiration! 

***

Links:

Simple high-heat baked salmon recipe by Kathleen Daelemans from Food Network (Sonya's sauce recipe is below)

Braised leek recipe by Hank Shaw from Simply Recipes 

Massaged kale salad from Minimalist Baker, and how to make homemade lime curd from Tastes of Homemade

Twice baked potatoes with lots of butter from The Pioneer Woman, and one that’s a little less rich from All Recipes

***

Sonya’s recipe for creamy spicy salmon sauce (for 3-4 6 oz pieces of salmon):

Ingredients:

• ½ cup mayo
• 2 Tbsps Tamari or soy sauce
• 1-2 tsps gochugaru ( or red pepper flake, or Sriracha)
• 1½ tsps maple syrup (or to taste)
• 1-2 tsps toasted sesame oil
• 1 inch grated ginger. 

Whisk everything together, taste and adjust for more spice or saltiness. Use ¾ of the sauce on the salmon before you put it in the oven, and then finish off with the remaining sauce once it’s out of the oven. 

***

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Are you craving more ways to incorporate greens into your meals but are feeling stuck and uninspired?

If you’re bored with the same old way of cooking greens, or are simply not sure where to start, this episode is here to help! We’re breaking down simple techniques and recipes to bring out the best in dark, leafy greens of all kinds–– from earthy kale to tender Swiss chard!

By the end of this episode, you’ll:

1. Master basic techniques for stir-frying and sautéing your favorite greens like kale, bok choy, and spinach
2. Discover easy one-pot recipes you can make with any green you can find
3. Learn two creamy, decadent ways to make collard greens–– including one that’s completely vegan and gluten-free!

Tune in now and learn how to transform your greens into dishes that will leave everyone asking for more!

***

LINKS:

Ali Slagle’s one-pot beans, greens, and grains from NYT Cooking (unlocked)

Collard green gratin by Joseph Lenn from Bon Appetit

Coconut creamed collard greens by Gregory Gourdet, Chef and owner of kann restaurant 

You can find the recipe for coconut collards and coconut grits in the cookbook Coconuts and Collards by Von Diaz

Potato kale and scallion cakes from Smitten Kitchen

Ayse’s recipe for Turkish pojaca from Sonya

Collard greens stuffed with pine nuts, currants & rice from Martha Rose Shulman via NYT Cooking (unlocked) 

Dad’s stir-fried bok choy from Made with Lau

Swamp soup (also known as green garlic and ginger and rice soup) from Wishbone Kitchen

***

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Do you wish you could get dinner on the table quickly... without an extra trip to the grocery store?

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 whip up a clean-out-your-fridge veggie soup that effortlessly comes together with what you already have on hand. You'll also want to try out a 30-minute chicken soup that’s nourishing, colorful, and made with just a handful of ingredients.

Tune in for a quick dose of home cooking inspiration! 

***

Links:

Clean-out-your-fridge veggie soup from our Substack 

Kari’s confetti chicken soup recipe

Homemade bone broth you can make in your oven from our Substack

Olia Hercules’ Tarragon Soup from her cookbook Kaukasis: The culinary journey through Georgia, Azerbaijan & Beyond

***

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This week we're re-releasing a fan-favorite episode. We'll be back with a brand new best bite of the week this Thursday (2/27)!

***

Packed lunches just got easier! 

If you need a boost for your midday meal, this week we’re sharing expert tips to help you upgrade your lunch game—whether you're meal-prepping for the week ahead or looking to pack something up in minutes.

By the end of this episode, you’ll:

• Learn the 5 elements for building nutritious and customizable "adult lunchables."
• Discover flavorful, protein-rich salads that can be prepped in advance (and get better over time).
• Find out how to stock your freezer with satisfying, grab-and-go lunches that are simple, satisfying, and kid-friendly.

If you’re craving lunch that’s delicious, quick, and easy to prep, tune in now and take your packed lunches to the next level!

Links:

Easy adult Lunchable ideas from Nourished by Nic

Crispy chickpeas from Minimalist Baker

Little Sesame Hummus, Sonya’s favorite store-bought variety

Quinoa and broccoli spoon salad by Sohla El-Waylly for the NY Times

Herby quinoa salad with feta and pomegranate by Sarah Cook for BBC Good Food

Italian pasta salad with homemade dressing from Tastes Better From Scratch, or the classic Italian pasta salad with bottled dressing from Plowing Through Life 

Spiced maple roasted carrots with zhoug recipe is in Sonya’s cookbook Braids, and you can find her “health salad” here

Kenji Lopez-Alt’s Kale Caesar Salad for Serious Eats

Massaged kale salad with tahini dressing from Big Delicious Life

Fennel and lentil salad by Yasmin Fahr for NYT Cooking

Shaved brussels sprouts salad with walnut and pecorino from NYT Cooking 

Homemade bean and cheese burritos and how to freeze them from Two Peas and their Pod

Yewande Komolafe’s breakfast burritos for NYT Cooking

Potato cheese bourekas from Tori Avey

***

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

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Have you ever struggled to get dinner on the table after a busy day? What if you could easily whip together a one-pot meal that’s dinner-party-worthy in your slow cooker? 

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 weeknight chicken stew that effortlessly braises in your slow cooker (or stove top!) and gets a fresh boost from pantry staples right before serving. You’ll also discover a classic cornbread recipe with irresistibly crispy edges (that’s naturally gluten-free) and comes together in minutes. 

Tune in for a quick dose of home cooking inspiration! 

***

Links

Slow cooker spinach-artichoke chicken stew by Sarah DiGregorio from NYT Cooking (unlocked)

Stormie Monday’s Soul Food Grill in Fort Worth, Texas

Southern cornbread recipe similar to Kari’s great-grandmother’s – just makes a larger batch, and be sure to use yellow cornmeal, a preheated cast iron skillet, and generous pats of butter for serving. 

Adrian Hale’s recipe for: “Communal Table Bread - My easiest first bread recipe”

***

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Have you ever found yourself with an undercooked, sad, flimsy potato? What if a few simple techniques could ensure golden, crisp potatoes that melt in your mouth -- every time?

From the zesty, bright flavors of Greek potatoes to the gooey, cheesy goodness of tater tot casserole, this episode will teach you simple, foolproof methods to turn your potatoes into show-stopping dishes.

By the end of this episode, you’ll:

1. Learn the key to baking potatoes that are crispy on the outside, and soft and fluffy on the inside—say goodbye to undercooked spuds!
2. Get the inside scoop on making twice-baked potatoes, a classic Midwestern make-ahead comfort dish 
3. Discover the crispy-edged, creamy-centered potato kugel of your dreams with one game-changing step

Hit play now to cook spuds like a pro and heat up your potato game!

***

Links: 

For the best baked potato, make it the British (jacket potato) way by Coco Morante  (i.e. don’t wrap it in foil!)

Greek lemon potatoes from Recipe Tin Eats

Classic tried and true tater tot casserole from Mom on Time Out , and Molly Yeh’s tater tot hot dish (casserole) with homemade gravy

Adeena Sussman’s extra crispy potato kugel, and a great cast iron potato kugel from Smitten Kitchen

Twice-baked potatoes with lots of butter from The Pioneer Woman, and one that’s a little less rich from All Recipes

Sonya’s Soviet-style fried potatoes (and hot dogs)

Our mushroom soup recipe from Substack

Thin and crispy oven-baked potato chips from Feel Good Foodie, or a slightly thicker and more tender version from Elephantastic Vegan

Alison Roman’s brown butter potato salad

***

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

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Whether you’re having a busy week, or fully moving house, how do you get dinner on the table when you need it the most? 

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

By the end of this episode, you’ll discover the tips to make a hard week easier, whether that’s with help from the pantry, or help from a friend. You’ll also learn about a craveable vegetarian pasta dish made with heaps of meltingly tender cabbage. 

Tune in for a quick dose of home cooking inspiration! 

***

Links

Lombardi’s Pizza on Goldbelly

Browned butter bucatini with charred cabbage by Ham El-Waylly via NYT Cooking (unlocked) 

Another favorite from Ham El-Waylly: Cauliflower Salad Sandwiches from NYT Cooking (unlocked)

***

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Think fruit desserts are just for summer? Think again! From bright citrus cakes to no-bake berry cheesecakes, there are so many ways to enjoy fruity treats all year long. 

Imagine serving up a creamy lime curd parfait layered with buttery, shortbread crumbles or a warm clafoutis bursting with tangy cherries and scented with almonds... this episode is packed with ideas to keep your dessert game strong, no matter the season. 

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

1. A stunning blood orange cake that happens to be gluten-free, and is vibrant and creamy
2. An easy peach jam made with frozen fruit that can be transformed into a simple cookie that you’ll want to gift to someone you love
3. An 8-minute caramelized pear that is surprisingly decadent, especially when topped on a scoop of ice cream

Tune in now and bring bright, flavorful treats to your table any time of year!

***

Links: 

Blood orange almond ricotta cake by Liz Pruitt

Easy Lime Curd from Tastes of Homemade 

Inspired by Ellenos' key lime yogurt parfait, Kari's parfaits can be made with: 2 Tablespoons of lime curd stirred into 6 Tablespoons whole milk Greek Yogurt and topped with a crumbled shortbread cookie

Or stir whipped cream into your lime curd and serve it like this British easy raspberry fool 

Clafoutis with any kind of fruit, from Epicurious

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

5-ingredient peach jam by Jamie Sanders. This will keep for at least a month in your fridge and can be made with frozen peaches

Use peach jam (or other preserves) to make this heart-shaped thumbprint jam cookies from Dessert for Two, plus here are more ways to use leftover jam from BBC Good Food

8-minute caramelized cinnamon spiced pears from Minimalist Baker

Freeze-dried berry no-bake cheesecake from Serious Eats

Famous mango pie from Home Cooking with Samin Nostrat and Hrishi Hirway

***

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

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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 pillowy potato vareniki – because nothing beats a homemade dumpling on a cold day! You’ll also want to swap out your roast salmon for a cozy miso coconut salmon curry that’s light but still hearty and comes together in less than 30 minutes.

Tune in for a quick dose of home cooking inspiration! 

***

Links:

Sonya’s pelmeni (Siberian dumplings), her potato vareniki video/recipe, and her cherry vareniki (dumplings) recipe – the dough can be used with any filling!

Potato vareniki (dumplings) from The New Baguette

Coconut Miso Salmon Curry by Kay Chun, from NYT Cooking (unlocked) 

***

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

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What if you could create indulgent meals at home—without spending hours in the kitchen?

We all crave meals that feel luxurious and special, whether it's for a date night, a dinner party, or simply treating yourself. But too often, indulgent cooking feels intimidating or overly complicated. This episode explores effortless ways to bring decadence to your table using simple techniques and a few game-changing ingredients you probably already have in your kitchen.

By the end of this episode, you’ll:

1. Learn the secret to making the creamiest, dreamiest risotto - without all the stirring! 
2. Turn a humble ingredient into a rich, nutty dressing that makes a salad feel indulgent
3. Discover both savory and sweet dishes that have a big wow factor with 5-ingredients or less

Treat yourself to the kind of rich dishes that fill your kitchen with delicious aromas and big flavors—press play now!

***

Links:

Brown butter vinaigrette by Tami Weiser for The Kitchn. Make sure your lettuce comes up to room temp, as advised by Jennifer McLagan in the “Double Butter Salad” recipe from her cookbook, Fat .

Parmesan oven risotto from Smitten Kitchen, and an Instant Pot version of risotto from Our Salty Kitchen

Sheet pan roasted sausage and grapes by Sheela Prakash for The Kitchn

And Smitten Kitchen’s harvest roast chicken, olives, and grapes 

Justine Doiron’s spicy tomato beans with hot honey 

Garlic and lemon buttery beans from The Mediterranean Dish

Carbonara in a jar from Grubstreet

Cheese fondue night from The Kitchn 

5-ingredient chocolate mousse from Nagi Maehashi (with video too!)

Silken tofu chocolate mousse from As Easy As Apple Pie

Skillet chocolate chip cookie by David Turner from King Arthur Baking 

***

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

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Are you stuck in a dinner rut, relying on that familiar jar of pasta sauce for a quick weeknight 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 discover an easy caramelized shallot pasta to your weekly dinner rotation (and it makes enough sauce for 2 meals!). You’ll also learn one of our favorite techniques for cooking sweet potatoes so they’re fluffy and tender — and topped with a flavorful sauce that takes just minutes to make!

Tune in now for a quick dose of home cooking inspiration!

***

Links:

Alison Roman’s carmelized shallot pasta recipe and video

Carla Lalli Music’s steamed sweet potatoes with tahini butter

***

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.

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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, this episode will give you the foolproof techniques and tips for braising success. 

By the end of this episode you’ll:

1. Learn how to braise like a pro with equipment you already have in your kitchen (no Dutch oven required!)
2. Explore classic recipes like comforting smothered pork chops and a rich coq au vin
3. Discover time-saving tricks that will make a braised-dish your next go-to for hosting

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 (and Kari describes both versions in the ep!). Here’s a simpler recipe, 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 foodfriendspod@gmail.com!

Are you feeling the chill in the air and looking for a cozy meal to warm you up?

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 whip out your big pot to cook up a spicy, aromatic, Moroccan stew that is full of veggies. You’ll also discover the tips to making the easiest, most delicious, buttery, garlicky noodles for a quick weeknight supper.

Tune in now for a quick dose of home cooking inspiration! 

***

Links:

Lamb and chickpea stew from Jo Cooks, similar to what Sonya made, and an Instant Pot version from Zestful kitchen  

Ali Slagle’s lemon garlic linguine from NYT Cooking, and a similar recipe (with a little less butter) from Pinch & Swirl 

***

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 debut cookbook Braids for more Food Friends recipes!

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Can the aroma of freshly baked bread or a pot of steaming golden soup offer comfort and connection to those in your community during times of crisis?

In moments of uncertainty, like natural disasters or personal hardships, food can be more than sustenance — it can be a source of hope, normalcy, and care. This week we’re diving into practical ways to support your community through cooking... turning simple meals into powerful acts of kindness.

By the end of this episode, you’ll:

1. Discover our go-to dishes for comfort and nutrition: like a chewy breakfast cookie, a big pot of chicken soup, and an easy sheet pan meal
2. Learn practical tips for meal delivery
3. Get inspired with impactful ways to make a difference even when you can't cook

Tune in now to uncover how cooking homemade meals can make a meaningful difference, one thoughtful dish at a time!

***

Links:

Our easy sourdough episode, and Adrian Hale’s recipe for: “Communal Table Bread - My easiest first bread recipe”

You can find out more about Adrian on Thousand Bites of Bread, or on her Instagram 

Order her cookbook: Mama Bread

Zoe Francois’ breakfast cookies from her cookbook Zoe Bakes Cookies

Sonya’s stuffed cabbage and her golden chicken soup with matzo balls

Farro and cauliflower parmesan by Sarah Di Gregorio for NYT Cooking, and Smitten Kitchen’s crusty baked farro and cauliflower

Lemony chicken and coconut soup from our Substack 

Similar to what Sonya makes, sheet pan chicken thighs and roasted sweet potatoes from Paleo Grubs (modify to your liking with spices, or additional veggies!)

How to make overnight oats from The Kitchn

***

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

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

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 foodfriendspod@gmail.com!

Are you looking for a way to revamp your leftovers into a quick dinner?

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

By the end of this episode, you'll want to make tender, salmon cakes that come together in 15 minutes! And you'll discover a simple spicy soup made with flavorful salsa; it's a protein-packed comfort meal that’s as quick to prepare as it is satisfying... thanks to the help of rotisserie chicken. 

Tune in for a quick dose of home cooking inspiration!

***

Links:

Ina Garten’s salmon cakes made with cooked or leftover salmon, and salmon patties made with fresh salmon from the Mediterranean Dish and a simpler version from Food Network. (Make sure to add extra dill!)

Easy salsa soup, similar to Kari’s, but we suggest you heat oil in your pot, then add the salsa for a few minutes, before adding the broth and any additional add-ins. 

A vegan speedy salsa soup option, too!

***

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

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

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 foodfriendspod@gmail.com!

What if one ingredient could turn your weeknight dinners into savory, 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. With the help of Sarah Bond, nutritionist and creator of Live Eat Learn, this week’s episode dives into the world of vegetarian meals built around our favorite versatile, affordable pantry staple.

Whether you’re looking to save time, eat healthier, or get inspired in the kitchen, chickpeas are the answer to your weeknight dinner dilemma!

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

1. Whip up the viral  “Marry Me Chickpeas” in 15 minutes!
2. Discover the unique, simple spice blend for addictive “Dorito” chickpeas – a snack-turned-main-dish that even reluctant bean lovers will enjoy
3. Cook up easy meatless dinners, like crispy, golden air-fried chickpeas and a flavorful sheet pan meal packed with vegetables 

Hit play on this episode to uncover the endless possibilities of chickpeas and transform your weeknight meals!

 ***

Links

Sarah Bond’s site: Live Eat Learn, Instagram, 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

And a favorite recipe of Sarah's: Chai cinnamon rolls

***

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Do you ever wonder how to make salads taste good in the height of winter?

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

In this episode, you’ll discover two meal prep and potluck-friendly salads that will brighten up any plate, including a viral carrot salad that tastes better the longer it sits; and a vibrant, nutty broccoli salad that can be the star of your next buffet spread. 

Tune in for a quick dose of home cooking inspiration!

Links:

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

Julienne vegetable peeler from OXO or one for under $5

Hetty Lui McKinnon’s broccoli, date and pistachio salad

Freddy Guy hazelnuts

Sonya’s favorite ras el hanout spice blend

One of our other favorite broccoli salads by Sohla El-Waylly

***

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This week we're rereleasing a fan-favorite episode to start our year off with easy, comforting recipe inspiration! We'll return with new episodes starting Thursday (1/9) with our "Best Bites of the Week"!

***

What’s your ultimate comfort food on those chilly, bone-tired days?

Sometimes you need soul-soothing meals that offer comfort but don’t require hours in the kitchen or a pile of dishes; and other times, comfort can mean spending a day in a warm, cozy kitchen. 

This week, we explore our top one-pot wonder dinners, warming you from the inside out while keeping the mess to a minimum. 

By the end of the episode, you’ll:

1. Discover the easiest one-pot creamy broccoli mac & cheese 
2. Learn about a versatile vegan curry that uses pantry staples
3. Find out about an unexpected sheet pan dinner that’s kid-tested and mother-approved!

Tune in now to master the art of one-pot meals that will fill your home with mouthwatering aromas and will simplify your busy weeknight cooking!

***

LINKS:

Ali Salgle’s one-pot broccoli mac and cheese for NYT Cooking

One-pot bucatini with cauliflower and capers from Martha Stewart

Ina Garten’s easy turkey lasagna

One-pot chicken meatballs with greens by Yasmin Farh for NYT Cooking

Braised coconut chickpeas with greens by Faith Durand for The Kitchn i

Sheet-pan bibimbap by Eric Kim for NYT Cooking

Slow cooker/Crock Pot tortilla soup from Spend With Pennies

Sarah DiGregorio’s slow cooker pasta e fagioli for NYT Cooking

20-minute rotisserie chicken tortilla soup (without a slow cooker) by Olivia Adriance

***

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We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Or give us a CALL on our kitchen phone! 323-452-9084

We're rereleasing a fan-favorite episode to give us a boost of meatless meal inspiration this new year!

Are you searching for a quick easy one-pan meal that you can make any night of the week? 

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

You’ll want to cook up a craveable gnocchi and brussels sprouts dinner that comes together in 30 minutes or less, and you’ll discover the secret to the heartiest, most flavorful, plant-based lentil soup!

Don’t miss these two meatless meals that will work for any night of the week, and tune in now! 

***

Links to from this week’s show:

Crisp gnocchi with brussels sprouts and brown butter by Ali Slagle via NYT Cooking

Ina Garten’s lentil vegetable soup

Adrian Hale’s pita recipe can be found in her book Mama Bread!

***

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Or give us a CALL on our kitchen phone! 323-452-9084

Sign up for our Substack for more soup recipes and roundups!

Bored of the same old side of steamed or roasted broccoli? Let’s change that! 

Whether you're looking for quick weeknight meals, vibrant salads, or rich vegetarian mains, this episode is full of broccoli boosts! 

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

1. A crispy sheet pan meal that will liven up any night of your week
2. The broccoli salad with an unexpected dressing that's designed for meal prep or potlucks
3. A surprising technique that transformers broccoli into a meltingly soft addition to pasta or crostini

Tune in now and discover how to make broccoli the most exciting part of your plate!

***

Correction from this episode: Broccolini and broccoli rabe are two different things! Broccolini is sometimes called baby broccoli or tenderstem broccoli. Broccoli rabe tends to be far more bitter and tough and requires different preparation.

***

Links: 

Three ingredient smashed crispy Parmesan broccoli from Live Eat Learn

Roasted broccoli with nutritional yeast from Something Nutritious – Kari likes to cut up the florets super small so they’re more popcorn-sized

Sonya’s sheetpan crispy harissa tofu, chickpeas, and broccoli

Roasted broccoli + chickpeas with herb jalapeno topping can be found in Cook Beautiful by Athena Calderone

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

Hetty Lui McKinnon’s broccoli, date, and pistachio salad

Pecorino Fried Bread with Broccolini by Melissa Clark for NYT Cooking, or try Smitten Kitchen’s broccoli melts for something similar

Alice Waters’ long cooked broccoli from The Art of Simple Food

Roasted broccoli and potato tacos with fried eggs by Kay Chun for NYT Cooking, and here’s the same recipe via the Baltimore Sun

***

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

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We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Need a last-minute dose of home cooking inspiration as you enter a new year? 

In this bite-sized episode, we share delicious moments about the best things we ate in 2024 to inspire each other – and you! 

We’re reflecting on our top six favorite dishes of the year and swapping notes about the secret to making an easy, veggie-packed soup, a cranberry-glazed tart that will have your guests asking for the recipe, a surprising topping for your next slice of toast, and more…

Tune in for a quick dose of home cooking inspiration! 

Links:

Susan Spungen’s Squash Tart with Cranberry Glaze

Slow cooker apple butter from Family Food On The Table

Birria tacos from A Cozy Kitchen, and slow cooker birria from Muy Bueno Cooking

Kari’s split pea soup from our Substack

Little Fish in Echo Park

Norwegian Gjetost (brown cheese/caramel cheese)

Quail & Condor bakery in Healdsburg, CA 

***

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

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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 foodfriendspod@gmail.com!

Are you obsessed with finding the perfect chocolate chip cookie recipe?

This week we're rereleasing a fan-favorite episode!

By the end of this episode, you'll discover all of the ingredients and techniques that can lead to YOUR ideal chocolate chip cookie -- from what chocolate to use (chip or bar?), to sugar ratios (brown sugar v white), to how to ensure the best flavor and overall texture.

Tune in now to unlock the keys to the best batch of chocolate chip cookies!

***

LINKS

Bon Appetit’s Brown Butter and Toffee Chocolate Chip Cookies

Bravetart’s chocolate chip cookies from Serious Eats

Christina Tosi’s (of Milk Bar) Famous Choc. Chip cookie with nonfat milk powder

America’s Test Kitchen self-proclaimed, perfect chocolate chip cookie

Sonya’s Chocolate Tahini Chocolate Chunk Cookie

Alison Roman’s Salted Butter and Chocolate Chunk Shortbread

Chocolate hay stacks from Add a Pinch

 ***

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

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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 foodfriendspod@gmail.com!

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 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

Sign up for our Substack, and you’ll receive the Winter minestrone recipe (free) this Sunday (12/22)! You’ll also find more soup recipes in the Substack archives.

Sloppy Joe recipe with bonus veggies via Celebrating Sweets

***

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Are you searching for impressive holiday recipes that infuse your kitchen with irresistible aromas, beckoning your loved ones to gather around a festively appointed dinner table? 

In this episode, we share expert tips for hosting with ease and grace, guiding you toward the dishes you’ll want to cook for pleasure, as well as menu items that rely on store bought help. 

In this episode, you’ll:  

1. Learn simple, time-saving strategies to help you breeze through hosting any party
2. Discover the secret to sweet swirly slices of babka, and freshly baked cinnamon rolls, that will have your home smelling of sugar and spice
3. Unlock the secret to the flakiest biscuits—and the unexpected gravy you’ll want to smother them with!

Tune in now to discover the recipes and tips that will fill your holiday table—and your heart—with joy!

***

LINKS

Sonya’s babka can be found in her cookbook Braids, and you can find Shannon Sarna’s babka via The Kitchn

Sonya's recipe for sweet potato latkes with cranberry salsa, and her Salad Olivier (potato salad)

The Gourmandise School cinnamon roll recipe 

Chocolate babka sufganiyot (donuts) by Retrolillies and traditional sufganiyot from Once Upon a Chef

Sweet cheese dreams via FoodTalk: add lemon zest and 1 tsp juice, cut into thirds! 

Savory Cheese Dreams by Melissa Knific for NYT Cooking 

Cheesy potatoes from Salt & Lavender, and cheesy potatoes with cornflake topping from Home Sweet Eats 

Simple garlic sauteed collard greens from Yup It’s Vegan, and Southern style collard greens from All Recipes 

Lemon-marinated Tuscan fried chicken from Serious Eats

Edna Lewis’ biscuit recipe (with a description for homemade baking powder at the bottom of it)

Sausage gravy recipe from Southern Bite

***

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Scrolling through your feed, have you ever stumbled on a loaf of gorgeous homemade sourdough bread and thought to yourself: “I can never do that.”

Maybe you’re intimidated by shaping, managing the rising times, or even picking out the best flour to use…. But you still crave a good quality loaf of bread to share with family and friends. 

This week we called in one of our favorite food friends, Adrian Hale, to help us demystify sourdough bread baking. Adrian is the author of Mama Bread, and regularly teaches both kids and adults alike how to make her easy, delicious, no-knead sourdough recipe – and she’s generously sharing itwith all of us!

Press play now to learn how just a little flour, water, and time can lead to a loaf of golden, delicious home-baked bread!

***

Links:

Adrian’s recipe for: “Communal Table Bread - My easiest first bread recipe”

You can find out more about Adrian on Thousand Bites of Bread, or on her Instagram 

Order her cookbook: Mama Bread

Adrian’s flour resources round-up

If you’re visiting or living in Portland, you can book a baking class with Adrian!

***

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

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What’s more satisfying than the smell of sizzling eggs or the warmth of golden roasted potatoes to start your day? Celebrating the END of a long day with the comforts of breakfast-for-dinner! 

If you’re looking for creative and nostalgic dishes that feel fun and easy, this week we’re sharing our top 10 breakfast recipes. While these meals work for any time of day, we think they make for simple, quick, and extra fun dinners. 

In this episode, you’ll learn: 

1. How to make crowd-pleasing, nourishing dishes like shakshuka to share family-style
2. A go-to potato dish that will have everyone asking for seconds
3. Creative ways to make quick meals with pantry-friendly ingredients and minimal prep

Press play now to discover simple, customizable breakfast-for-dinner recipes that are guaranteed to make your evenings more delicious and enjoyable!

Links

Ottolenghi’s classic shakshuka, Sonya’s eggplant and zucchini shakshuka, and green shakshuka by Adeena Sussman 

Bacon, egg, and toast cups by Martha Stewart

Potato chip frittata with carmelized onion from Delish, a quicker Spanish potato chip frittata with peppers from Food Network, and and the potato chip omelet from The Bear

Migas con huevos from Muy Delish

Matzo brei by Lee Mason from The Nosher

How to make congee on the stovetop OR Instant Pot from Omnivore's Cookbook

Blue corn atole video and recipe that Kari worked on, and another video on how to make traditional atole 

Sheet pan potato nachos similar to what Kari makes but layered with crispy smashed potatoes + your fave roasted veggies instead of sliced potatoes 

Sheet pan sweet potato hash from Detoxinista

***

Got a cooking question? Leave us a voicemail on our kitchen phone! 323-452-9084

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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 foodfriendspod@gmail.com!