Food Friends: Home Cooking Made Easy

Craving a cold and creamy dessert to beat the summer heat, but can’t even imagine walking into your hot kitchen, let alone turning on the oven? 

In this episode we’re divulging our tried and true easy summer dessert recipes to make at home, from cold and creamy to perfectly packable, no cooking required! 

This week you’ll discover:

1. How to stay cool with refreshing icebox cakes and frozen pies that bring excitement to any table, rely on premade ingredients, and are easy to assemble. 

2. A portable cookie treat that travels easily to the beach, picnic, or on a road trip made of melted chocolate combined with classic ingredients like peanut butter, cereal, and butterscotch.

3. A make-ahead dessert from Sonya’s childhood that maximizes seasonal fruit and is perfect with a scoop of vanilla ice cream

Add sweetness into your summer gatherings with these exciting and easy no-bake desserts…tune in now for a spoonful of sweet inspiration!

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Links to from this week’s show:

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

Ina Garten’s mocha icebox cake

Chocolate wafers for icebox cake

18 ice cream pie ideas from Taste of Home

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

Classic Scotheroos recipes from Tastes Better From Scratch

Buckeyes recipe by Tammy Winters for All Recipes

Tricia Yearwood’s no-bake rocky road bars

All the rocky road bar combos on TikTok

Ina Garten’s limoncello fruit salad recipe

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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

Sign up for Sonya’s free Substack, or order her debut cookbook Braidsfor more Food Friends recipes!

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 make this deeply flavorful caramelized scallion sauce and find out what to use it for, and you’ll also discover a surprising gluten-free ingredient that shows up in a classic coffee cake recipe! 

Tune in for a quick dose of home cooking inspiration!

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Links to from this week’s show:

Caramelized scallion sauce by Francis Lam via NYT Cooking
How to make crispy fried shallots from Hot Thai Kitchen

Sonya’s tahini coffee cake recipe

Gluten-free teff coffee cake coming soon to the Maskal Teff recipe library 

Teff flour from Maskal Teff

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

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Does the summer heat stump you in the kitchen? Are you craving something, cold, crunchy, and satisfying that you can make easily, quickly, and maybe even pack up for a day at the beach? 

If you’re tired of your same old pasta salad recipe and looking for easy, healthy, and delicious noodle salad inspiration, this episode is for you! 

In this episode, we share:

1. Six recipes that can be made ahead and are packed with bright herbs, crunchy veggies, and zesty dressings, making them ideal for beach days, picnics, and summer gatherings of all kinds 

2. A lip-smacking dressing with fresh lime juice and pantry staples

3. The chewy, satisfying gluten-free noodle that can be served hot, cold, or room temperature for a crowd-pleasing main dish 

Tune in now to transform your summer meals with these easy and colorful noodle salad recipes!

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Links to from this week’s show:

Ottolenghi’s mango eggplant soba noodle salad via 101 Cookbooks

Soba noodle salad with peanut dressing from Vegetarian Times

Sambal olek chili paste

Melissa Clark’s rice noodle salad with salted peanuts and herbs for the NY Times

Japchae sweet potato noodle

Japchae recipe from Maangchi and from Rosenadle Online

***

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

Sign up for Sonya’s free Substack, or order her debut cookbook Braidsfor more Food Friends recipes!

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 make this colorful, vibrant rainbow salad for your next dinner party, and you may just get in the mood to whip up a simple batch of French crepes.

Tune in for a quick dose of home cooking inspiration!

***

Links to from this week’s show:

Rainbow salad recipe on Sonya’s substack

French crepe recipe from Sweet as Honey

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

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Does turning on the stove in the summer stress you out? Do warm, long evenings make you dream of hosting friends for delicious meals at home?

Let’s be honest: no one wants to slave away in a kitchen on a hot summer day. This week, we’re offering six approaches to summer dining that will make gathering around the table a breeze.

This week you’ll discover:

1. Strategies for prepping your menu 90% ahead of time, like making colorful and versatile sheet pan salads that offer a no-fuss approach to serving veggies

2. Tips on how to grill with ease

3. The perfect pasta dish to take to parties, beaches, and picnics

Ready to transition into relaxed summer cooking with easy-to-make recipes? Tune in now for all the tips and menus for delicious summer home cooking!

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Links:

Sheet pan salad inspiration from The Kitchn, The First Mess, and Rosalyn Daniels  

How to make crostini from Cookie & Kate

Pickled red onion recipe from Love & Lemons

Frascatelli with pecorino and mustard greens from Bon Appetit

Also, Frascarelli “World’s Easiest Pasta” from Serious Eats

Samin Nostrat’s pesto from the NY Times, and one with lemon from Love & Lemons

Have you ever wanted to serve a show-stopping dessert that relies on just 3 pantry staples you already have in your kitchen?

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 make this 3 ingredient classic French pastry that’s endlessly adaptable! Plus, cook up a braised turkey breast for a meal prep dream. It’s a make-ahead, one-pot recipe, that will leave you with leftovers, too!

Tune in for a quick dose of home cooking inspiration!

***

Links to from this week’s show:

Kari’s favorite profiterole recipe by Shelly Wiseman for Gourmet in 2008, via Epicurious

A similar profiterole recipe by Chef Thomas Keller that includes chocolate sauce, from Epicurious

If you’ve never roasted a turkey before here’s a great place to start from Tastes Better from Scratch!

A simple braised turkey breast recipe, similar to what Sonya made from Kosher.com

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

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Have you ever felt like you’re fading in the afternoon, and wish you knew what snack to eat that would satisfy and energize you until dinner time?

If your afternoon snacks need a makeover, this episode is packed with creative, simple, and delicious ideas to keep you happy instead of “hangry!”

In this episode you’ll discover how to:

1. Assemble fun, nourishing, and creative ingredients straight from the pantry for an exciting snack plate

2. Make your favorite childhood snacks from scratch with no funky additives, including granola bars, fancy popcorn, and even homemade crackers (p.s. it’s super easy!)

3. Set up a trail mix bar with a mix of savory and sweet ingredients that will satisfy everyone’s cravings.

If you’re ready to upgrade your snack game, tune in now to discover how to make your afternoon mini-meal the highlight of your day!

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Links to from this week’s show:

Homemade granola bars from Eating Well

Sohla’s method for popping popcorn via her Substack, and perfect stovetop popcorn from Cookie & Kate

Jacobson salt turmeric popcorn seasoning blend

Pistachio stuffed dates with tahini by Sonya for The Nosher

Sonya’s cheddar cheese coin crackers

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

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

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

You want to find any excuse to make an easy and comforting Frito Pie (also known as a walking taco), and you’ll learn about a simple, nutritious sheet pan meal that can help you get dinner on the table quickly and easily. 

Tune in for a quick dose of home cooking inspiration!

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Links to from this week’s show:

Walking tacos/Frito Pie recipe from the Girl Who Ate Everthing

Doritto walking tacos from Eating on a Dime

A sheet pan chicken sausage, potato, and asparagus meal that’s similar to what Sonya made fro dinner (swap sweet potato for potato/carrot)

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

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Have you ever had a fudgy, chewy, glossy, crackly-topped brownie and wondered: How can I replicate this brownie bliss? How can I make it at home? 

If you're looking to create the brownies and blondies of your dreams with help from expert bakers and tried-and-true recipes, this episode is your ticket to home cooking heaven! 

This week you’ll learn…

1. Insider secrets from baking experts like Nigella Lawson and Alice Medrich for achieving the glossy, shatter-y top and rich chocolate flavors that make for an ideal brownie

2. Delicious takes on classic brownie and blondie recipes, from gooey caramel swirl brownies to nutty coconut blondies

2. How to make an easy pecan bar straight from Kari’s childhood!

Are you ready to take your baking skills to the next level and indulge in a world of decadent brownies, blondies, and bar cookies? Tune in now and embark on a delicious exploration of sweet treats that are sure to please!

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Links to from this week’s show:

A helpful brownie chart with ingredients, baking times, and bakeware can change the texture and look of your brownie, from Delish

Nigella Lawson’s Feast cookbook, and her recipe for snow-flecked brownies

Alice Medrich’s famous cocoa brownie recipe via Food 52

Sonya’s flourless tahini brownies, featured in her cookbook Braids

Smitten Kitchen cheesecake marbled brownies

Cherry Bombe Cookbook for Kari’s favorite salted caramel brownies

Caramel brownies made with cake mix and storebought Kraft caramels from The Recipe Critic

Grasshopper brownies by Yossy Arefi for the NY Times

Butterscotch blondies from the Lemonade Cookbook

English Toffee Bars from Hersheyland

Chewy chocolate cookie bars from the Shabby Creek Cottage

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

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Are you in a breakfast or lunch rut? 

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 make this easy refrigerator jam made with frozen fruit that will elevate your morning toast. It has a secret ingredient that adds a boost of nutrition!. You’ll also learn how to upcycle last night’s salad into a delicious and satisfying lunch that’s filled with veggies and can be made vegan-friendly.  

Tune in for a quick dose of home cooking inspiration!

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Links to from this week’s show:

Strawberry rhubarb chia jam  from Bakerita (Sonya uses sugar in place of maple syrup)

Adrian Hale’s Mama Bread Cookbook

***

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

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Are you ever overwhelmed by the thought of hosting a dinner party? Do you often find yourself stuck in the kitchen, cooking at the last minute, and missing out on the conversation?

If you're tired of complicated dinner parties and craving a simple yet elegant way to entertain loved ones with an Italian feast, then this episode is for you. We'll guide you through making home cooking and hosting easy and enjoyable!

This week you’ll discover:

How to assemble a brilliant first course made entirely of prepared items you source and elevate from your local grocery store

3 make-ahead comfort foods that make hosting a breeze, including a game-changing technique for fail-proof risotto!

An approachable strategy for homemade pasta that brings your friends and loved ones into the kitchen

A dessert you can make from scratch to wow your friends, or a premade option that you can assemble and serve in an unexpected and delightful way  

Don't miss out on the chance to invite some friends over for a memorable Italian dinner party. Tune in now to learn how to make it easy, fun, and enjoyable for all—especially for you!

***

Links to from this week’s show:

Ina Garten’s antipasto platter

Marinated mozzarella balls from We Are Not Martha

Grissini breadsticks

White bean bruschetta (hot) from Full of Beans and a simple white bean salad to top bruschetta from Fifteen Spatulas

Simple homemade anchovy dressing from The Kitchn

Sunday Sauce by Ali Slagle for the NY Times

Marcella Hazan’s tortellini and her Essentials of Classic Italian Cooking cookbook

Classic tortelloni from QBCucina, and Tortellini with asparagus and lemon from Taste of Home

How to make easy oven baked risotto via The Kitchn

Instant pot risotto from Pressure Cook Recipes

Jules de Strooper cookies and Italian pizzelles

Sonya’s crostada/galette recipe

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

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

How exciting is it to come home after a long day at work and find a sweet treat waiting for you to indulge in joy and comfort?

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 bake up an easy rhubarb snacking cake that’s as satisfying to eat as it is easy to assemble. Pressed for time this week? Learn Kari’s freezer trick for when of her favorite hometown sweets. 

Tune in for a quick dose of home cooking inspiration!

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Links to from this week’s show:

Claire Saffitz’s rhubarb custard cake for Bon Appetit

Pfaff’s Bakery in Pontiac, Illinois

A recipe for Danish-style coffee cake from Taste of Home

***

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

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Do you ever stare at a head of cauliflower and have no idea how to make it taste amazing? Or, maybe you’re tired of simply roasting or steaming it?

This is your opportunity to stretch your imagination and embrace the versatility of the humble cauliflower! 

In this episode you’ll discover:

10 new cauliflower recipes, including how to use this veggie for meaty substitutes and creamy sauces

How to cook cauliflower so that it yields a sweet, caramelized, and luxurious bite, or so it can turn into the base of a silky soup

And how to make a cauliflower the main course or your next meal, while still delivering a big wow factor for your guests!

If you’re ready to up your veggie game, tune in now to unlock a world of cauliflower possibilities that you never knew existed!

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Links to from this week’s show:

Mark Bittman’s recipe for whole roasted cauliflower for the NY Times

Cauliflower steak with green yogurt sauce by Max Nelson for Food52

David Tanis’ cheese-topped cauliflower steaks for the NY Times

Cauliflower nachos from Hungry Happens

Cauliflower chips from Eating Well

Cauliflower pizza crust from The Ambitious Kitchen 

Andy Baraghani’s cauliflower bolognese from Bon Appetit

Cauliflower alfredo by Yumna Jawad from Feel Good Foodie

Buffalo cauliflower wings from Love & Lemons

Nigella Lawson’s cauliflower cheese

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

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Have you ever dreamed of making crispy, crave-worthy chicken wings at home, but without all the mess? 

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 find out all about Sonya’s pantry swap for a lip-smacking wing sauce, plus a vegetarian twist on a classic French stew that will satisfy your cravings and is easy enough to make on a weeknight. 

Tune in for a quick dose of home cooking inspiration!

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Links to from this week’s show:

Sonya’s spiced pomegranate molasses wings 

Serious Eat’s best oven fried chicken wings

Melissa Clark’s mushroom bourginon from the NY Times

***

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

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Are you tired of the same boring bowl of oatmeal, cold cereal, or sad, hard-boiled egg? Are you ready to break free of your breakfast rut? 

Step into the exciting world of breakfast possibilities!

In this episode, you’ll learn …

How to transform last night’s grains and veggies into a hearty start to your day,

How to whip up healthy breakfast cookies you can make ahead of time and freeze for a speedy and portable meal or snack on the go. 

Time-saving tips for making your mornings easier, plus upgrades to classics like chia pudding and overnight oats that will make you excited to bounce out of bed.

Don’t settle for boring or uninspiring breakfasts anymore! Tune in now to give your mornings a makeover with these tasty and simple breakfast ideas! 

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Links to from this week’s show:

Belle’s Bagels and Sycamore Kitchen in Los Angeles

Breakfast cookies with banana from Sally’s Baking Addiction, breakfast cookies with pureed squash from Dishing Up Dirt

Brown rice farina

How to sprout buckwheat

Lots of fun ways to make overnight oats from Minimalist Baker!

Chia pudding base from Love & Lemons

***

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

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Looking for the perfect brunch dish for spring entertaining that will impress guests AND can be made ahead of time? 

This week, we’re replaying a fan-favorite episode where we share the secrets to making memorable frittatas and egg casseroles, including the frittata that forever changed the way Sonya thinks about baked egg dishes. 

You’ll learn:

Which straightforward ingredients go into creating a luscious brunch dish that takes flavors to the next level, and can be made ahead of time for easy hosting.

A simple ratio that yields the most luscious baked eggs.

Tips on how to swap out different herbs depending on what you might (or might not!) already have in your fridge or garden.

If you’re looking for a swoon-worthy brunch dish that will have your guests begging for the recipe, tune into this episode about frittatas and egg casseroles!

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Links to from this week’s show:

Lauren Chandler’s reference recipes + her notes about the frittata:

Bon Appetit’s - How to Master Frittata for a Crowd, as was as their How to Make a Perfect Frittata: Rules to Follow and Mistakes to Avoid

Lauren adds: “This was the jumping-off point. They say any dairy, but I used  1/2-cup of heavy cream per dozen eggs. The creaminess was definitely also due to the heavily caramelized onions. Also, I added 3/4=cup shredded Tillamook cheddar per dozen eggs, as well as herbs.”

Kari’s family’s Breakfast Casserole

Melissa Clark’s Green Strata with Goat Cheese and Herbs

Marcella Hazan’s Bolognese Recipe

The kind of quiche Sonya grew up with, from Peas Love & Carrots

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

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

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

If you’ve been looking for a delicious upgrade to your weekly taco night,  Sonya shares a stellar recipe for making refried beans that’s crowd-pleasing and vegetarian. 

With a rotisserie chicken tucked away in the fridge, Kari tells Sonya about how she put a seasonal one-pot stew on the table in minutes with this healthy shortcut. 

Tune in for a quick dose of home cooking inspiration!

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Links to from this week’s show:

Creamy artichoke spinach stew by Sarah DiGregorio for the NY Times

Sonya’s chicken tinga recipe via her Substack 

The Muy Bueno Cookbook by Yvette Marquez-Sharpnack and her recipe for refried beans

***

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

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Are you searching for gluten-free or grain-free desserts that are so delicious that you don’t realize anything is missing? 

Indulgent grain-free desserts are not only possible, but they can also be easy to make and fun to serve your guests! 

You already may know that high-quality ingredients are the secret to making simple recipes better, but by the end of this episode, you might be surprised to learn about an unexpected pantry staple that lends texture and softness to any flourless cake. You’ll also find out about a classic modifiable crepe technique that will charm you with its endless variations — from a simple sprinkle of sugar to seasonal fruit and beyond. You’ll also discover several of our favorite classic desserts that are naturally grain-free, with no alterations or difficult-to-find ingredients involved! 

This episode is your ultimate guide to indulgent treats without compromise, so don’t miss your opportunity to include these flourless wonders at your next dinner party or holiday!

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Links to from this week’s show:

Flourless chocolate brownie cookies by Alison Roman for Bon Appetit, adapted by Sonya
Kari’s favorite flourless chocolate cake by Tyler Florence

Baked by Melissa’s chickpea cake

Black bean cake recipe from Clean Eating

Passover crepes made with eggs and potato starch from Diary of a Recipe Collector, easy paleo crepes from Elana’s pantry, and 2 ingredient banana pancakes from The Kitchn

Bananas Foster by Brennan’s restaurant in New Orleans

Nielsen and Massey vanilla bean paste

***

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

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Have you ever wondered how to turn up the flavor on home cooking classics like simple roast salmon or classic banana bread?

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

Find out all about the recipe that inspired Sonya to take a new direction with salmon, and you’ll need the recipe for the best banana bread Kari’s ever had. 

Tune in for a quick dose of culinary inspo!

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Links to from this week’s show:

Sue Li’s roasted gochujang salmon for the NY Times, and our interview with her!

Creamy miso dressing from The Devil Wears Salad

Smitten Kitchen’s marbled banana bread

***

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

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Do you ever come home from the market with a beautiful bouquet of asparagus, hoping you can make an exciting meal, only to cook it the same way you always have? Are you ready for new ways to embrace asparagus?

In this episode, we’re sharing techniques, tips, and 6 tried and true outstanding recipes for cooking asparagus at home: from embracing those bright green stems and making them the backdrop of a brilliant salmon sheet pan dinner to quick and easy ways to incorporate asparagus into your next pizza night!

By the end of the episode, you’ll learn how to cook asparagus in minutes with a wide range of flavor combinations. You’ll also discover an elegant approach to tart making that utilizes market-fresh asparagus with buttery puff pastry; it comes together in minutes for an easy brunch. Asparagus is just as delicious and served at room temp as it is straight from the fridge, so you’ll also find about dishes that are ideal for both hosting and meal prep. 

Tune into this episode for recipes and tips that will inspire you to make the most of asparagus season in your kitchen today!

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Links to from this week’s show:

Skillet charred asparagus from Milk Street 

You can find Sonya’s blanched asparagus with snap peas and chive blossoms in her new book!

Sheet pan broiled salmon and asparagus and craime fraiche by Molly Gilbert for Sunset Magazine

Sue Li’s roasted gochujang salmon for the NY Times, and our interview with her!

How to make homemade creme fraiche, by Kenji Lopez-Alt for Serious Eats

Easy asparagus tart with mustard and cheese from House of Nash Eats

Farmers market potato and asparagus pizza from Love & Lemons

Our episode about a life-changing frittata

Asparagus frittata with goat cheese and tarragon by Ari Lang for Well Seasoned Studio

Spring chicken miso soup by David Tanis via the NY Times from our Spring Soup Episode

Looking for a make-ahead dish that’s as comforting as a warm sweater, AND freezes like a dream? 

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 discover the secrets to a winning chili recipe, beloved by many and easy to cook! You’ll also hear about a weeknight meatball recipe that works with any spice blend in your pantry and comes together quickly for a satisfying weeknight dinner.

Tune in for a quick dose of home cooking inspiration! 

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Links to from this week’s show:

Sonya’s turkey chili recipe

Melissa Clark’s Meatballs with any meat recipe for the NY Times

Roux in a bottle 

Snow cap beans, and whipple beans too!

***

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

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Do you catch yourself eyeing the kids’ menu at your favorite restaurant, and wishing you could order a plate of nostalgia? Are you craving your favorite childhood comfort foods? 

This week, we’re cooking for the kid in all of us that hungers for foods like hot dogs and grilled cheese, but with sophisticated upgrades like high-quality ingredients and exciting flavor combinations. 

This episode offers delicious menu ideas and fun recipes that satisfy both kids and adults (who want to eat like a kid). You’ll discover an easy approach to entertaining by making hot dogs for a crowd with seasonally-inspired toppings. You’ll also learn how to upgrade a classic home cooking favorite into a healthier, vegetarian version that is full of craveable sweet, tomato-y flavors. We also share professional catering tips on sourcing ingredients that are high-quality but save time in the kitchen, while still impressing your guests.

Dive into this mouthwatering episode now to find out how to transform your beloved childhood dishes into sophisticated menus that will leave you and your guests begging for seconds! 

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Links to from this week’s show:

Andouille pigs in a blanket by Grace Parisi for Food & Wine

Dufour puff pastry

Hot dogs 3 ways, including a banh mi dog, by Rich Rosendale

Otto’s sausage kitchen in Portland, and Monsier Marcel in Los Angeles

Classic sloppy Joe’s from Natasha’s Kitchen and vegan lentil sloppy joe’s from Minimalist Baker

Homemade tapioca pudding from Taste Better From Scratch

Sonya’s classic banana pudding and homemade vanilla pudding for its base

Nancy Silverton’s butterscotch buddino from Mozza via the James Beard Foundation

Gabrielle Hamilton’s Prune Cookbook and her carrot and honeycomb recipe via Food 52

Ina Garten’s honey glazed carrots with ginger

Peanut dipping sauce from Cookie and Kate

***

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

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Want to add some sweetness to your week? 

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

You’ll find out all about a decadent, light and airy, chocolate dessert, that’s ideal for entertaining, and a one-pot baked lentil dish that’s a great make-ahead meal and is easy to modify.

Tune in for a quick dose of home cooking inspiration!

***

Links to from this week’s show:

Molly O’Neil’s chocolate silk pie recipe for the NY Times

Hetty Lui Mckinnon’s Tenderheart cookbook for the baked lentil and feta recipe, and a similar recipe by Ali Slagle for the NY Times.

Smitten Kitchen’s pizza beans

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

Order Sonya’s debut cookbook Braids for more Food Friends recipes.

Are you ready to shrug off that cold winter for the fresh, vibrant flavors of spring?  

In this episode, we explore 6 spectacular spring soups to prepare you for the change in seasons. We’re shedding the heaviness of winter meals in favor of lighter, fresher dishes. Soup offers that cozy comfort we still need, but it also welcomes in seasonal greens, leeks, sugar snap peas, fresh dill, and more. 

You’ll discover how to make the most of that vibrant seasonal produce from your farmers market haul, how to easily cook up a nutritious, healthy dinner, and how a few pantry staples can transform a simple chicken soup into an unexpected and delicious meal! 

Tune in now for the soups you’ll be making on repeat until summer arrives!

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Links to from this week’s show:

Gnocchi leek soup with greens by Kendra Vaculin via Bon Appetit

Spring chicken miso soup by David Tanis via the NY Times

The Love Soup cookbook, by Anna Thomas, which has her recipe for pickle soup!

Another take on pickle soup by Mica Sivah for The Nosher

Sonya’s Yemenite white bean soup with zhoug

Soup au pistou by David Leibovitz

Roasted rutabaga soup from Yummy Addiction – Sonya makes something similar but adds a few potatoes for creaminess instead of cream, and she also adds thyme instead of nutmeg

***

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

Order Sonya’s debut cookbook Braids for more Food Friends recipes.

Want to add some excitement into your weekly meal routine? 

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

You’ll discover a quick, comforting 3-ingredient dish made in the Instant Pot, and a craveable, make-ahead salad that is the perfect packable lunch for the office or school!

Tune in for a quick dose of home cooking inspiration!

***

Links to from this week’s show:

Instant Pot Polenta Cacio e Peppe by Carla Lalli Music for Bon Appetit

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

Sweet potatoes with tahini butter by Carla Lalli Music for the NY Times

Smitten Kitchen’s midwestern-style broccoli salad (slaw)

***

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

Order Sonya’s debut cookbook Braids for more Food Friends recipes.

Have you ever found yourself staring at leftover rotisserie chicken in the fridge, wondering how to make it taste delicious and exciting the next day? 

If you're tired of the same old leftovers routine and want to elevate your home cooking with minimal effort, this episode is full of surprising ways a rotisserie chicken can be transformed into 6 delicious weeknight meals: like a lemony Greek soup, a flavorful Mexican dish, and a saucy Indian chicken and rice meal full of spice.

Rotisserie chicken is one of the easiest ingredients to snap up at your local grocery store or farmers’ market on your way home from work. By tuning in, you'll discover how to maximize that chicken to cook crave-able dishes, save time and money by utilizing pantry staples, and impress your family and friends with exciting new dinners made right at home with just a few ingredients. It turns out those simple leftovers can be a goldmine!  

Hit play now to find out how to quickly turn that bird into a delicious meal for you and someone you love! 

***

Links to from this week’s show:

Gumbo mix by C’est Tout 

Avgolemeno soup with rotisserie chicken by Grace Parisi for Food & Wine

Malaysian red curry paste from Grumpy Ginger

Chicken tinga from Muy Bueno Kitchen 

Butter chicken by Madhur Jaffery via Masterclass

Chicken flautas via Color and Spice

Chicken enchiladas with rotisserie chicken by Rick Martinex, and chicken enchiladas with salsa verde by Sam Sifton via NY Times

Chicken tetrazzini by Sam Sifton for the NY Times

Hot chicken salad via Taste of Home and the potato chip-topped version from the NY Times

Vicente Foods in Los Angeles

***

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

Order Sonya’s debut cookbook Braids for more Food Friends recipes.

Have you ever found yourself in a cooking rut? Uninspired, making the same thing on repeat day after day? 

You’re not alone! Even the most accomplished chefs and food professionals have been in the same boat, and in this week’s episode, we’re in conversation with the talented, hilarious, and inspiring Sue Li, food stylist and NY Times recipe developer. Sue shares her insights on breaking into food media, the intricacies of styling magazine covers, and how she finds inspiration in the kitchen.

If you've ever had a cooking block or wanted to know more about food styling, this episode is for you!

In this episode, you’ll gain insight into…

* Sue’s career trajectory in food styling: from starting as a line cook at Eleven Madison Park, to contributing to the restaurant’s cookbook, to apprenticing under the best recipe developers and stylists in food media, and now creating hit recipes for the NY Times.

* Actionable strategies for reigniting excitement in your own kitchen, including how talking to your Food Friends can make all the difference.

* Trusted recipes and cookbooks that will motivate, inspire, and nourish you!

Tune in now to break out of that cooking rut, discover new inspirations, and enjoy a good dose of laughter with Sue Li!

***

Links to from this week’s show:

You can find out Sue’s Li’s recipes here, and more about her on her site and on Instagram

Sue’s NY Times’ Neapolitan checkerboard cookie video

Eleven Madison Park: The Cookbook 

Food Stylist Rebecca Jurkevich

Food Stylist and Cookbook Author, Susan Spungen and her IG

Amy Chaplain’s cookbooks

Claire Saffitz’s Dessert Person and her focaccia recipe via Bon Appetit

***

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

Order Sonya’s debut cookbook Braids for more Food Friends recipes.

Have you ever dreamed of saying, “I’m really good at making homemade pasta!”? Or “I’ve mastered baking French macarons!”? Or perhaps, “Wow, I can cook Indian food with confidence!”?

If you’ve been searching for ways to enhance your culinary skills or simply want to tackle that recipe you've always dreamed of mastering, we're here to help!

This week’s episode is dedicated to becoming a better home cook by taking on more ambitious cooking projects. We'll share stories about dishes that challenged us, pushed our skills, and provided valuable lessons.

Tune in for some surprising tips to elevate your kitchen expertise!

How to make cassoulet by Melissa Clark via NYT Cooking 

Beginner’s guide to French macarons from Sally’s Baking Addiction 

Priya Krishna’s cookbook, Indian-ish 

Cookbooks by Madhur Jaffery 

Homemade pasta dough from 101 Cookbooks 

Sonya’s cherry vareniki and poppy seed roll recipes

What does it take to make a SALAD that’s truly CRAVE-WORTHY? 

If you love salad but feel uninspired when it comes time to make one, tune in to hear our best tips for creating a delicious salad even in the dead of winter. We’re discussing and debating the different approaches we each take to create layers of flavor and texture that yield irresistible results. Seasonal ingredients like fennel, celery, radicchio, and cabbage offer crunch, and are born to be mixed with toasty nuts, rich cheeses, and punchy vinaigrettes. These salads are so good it’s hard to put the fork — or spoon — down!

This episode will have you running to your local farmers’ market or favorite grocery store to pick up vibrant seasonal veg and create new favorite salad combinations in your kitchen. 

Join us in winter salad heaven! 

***

Links to from this week’s show:

Radicchio Caesar salad with toasted garlic panko from Lena’s Kitchen 

Napa cabbage Caesar by Genevieve Ko via the LA Times

How to fry capers from Tasting Table

Citrus fennel salad via Love & Lemons

Arugula, radicchio, feta salad by Joanne Weir via Epicurious – similar to Kari’s favorite salad

Sonya’s celery date salad and her Salad Olivier (Russian potato salad)

Sohla El -Waylly’s quinoa broccoli spoon salad via the NY Times

Melissa Clark’s spinach salad with roasted root vegetables and spiced chickpeas via the NY Times

***

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

Order Sonya’s debut cookbook Braids for more Food Friends recipes.

Are you bored with the drab offering of veggies during the winter? Are you looking for recipes beyond 'roasted root vegetables' that feel exciting, fresh, and comforting… all at the same time?

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

Root veggies are buried treasures that come in a bevy of colors, shapes, and nuanced flavors. Carrots, potatoes, parsnips—hooray! Beets and sweet potatoes—OK! Rutabagas, turnips, sunchokes… hmmmm… not so sure? Don’t fret; we’ve got you covered! This episode includes some of our favorite recipes and approaches to bring root veggie delight to your kitchen table, including a dairy-free mash that’s unbelievably flavorful… one that just might be better than the main course!

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

***

Links to from this week’s show:

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

Parmesan baked rutabaga via Peel with Zeal and rutabaga gratin from Delicious 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

***

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

Order Sonya’s debut cookbook Braids for more Food Friends recipes.

What comes to mind when you hear “romantic dinner”? Steak? Chocolate cake? A dimly lit restaurant filled with couples?

This week’s episode explores the art of cooking for our nearest and dearest, just in time for Valentine’s Day—or any day you want to express your care through an incredible, home-cooked meal! Whether you're planning a meal for a group of your besties, a romantic partner, children (human or furry), or even just spoiling yourself, we’re here to share our favorite ideas for celebrating love with a memorable, home-cooked meal.

An intimate dinner provides us, as home cooks, with an opportunity to create dishes that go above and beyond the everyday meal rotation. There’s plenty of space to play and explore when cooking for yourself or for someone you love! Sonya recounts a tradition from her time in Los Angeles when she used to host an interactive dinner for her friends, inviting guests to help with the meal, share a few laughs, and savor a delicious evening together. Kari shares a twist on a classic comfort pasta that can be prepared several days in advance. We also offer a shortcut to serving a stellar meal at home with thoughtful, store-bought items, leaving you with more time to relax and enjoy that special someone (or yourself!).

Tune into this episode to discover which recipes will set the mood for a romantic evening in!

***

Links to from this week’s show:

43 Valentine’s Day Recipes You’ll Love from Bon Appetit

Our “Steakhouse dinner at home “episode

Classic wine braised short ribs by Ina Garten

Wine braised short ribs with red sauce rigatoni by Rich Rosendale

Pecorino pepato cheese!

The ultimate smash burger by Kenji Lopez-Alt via Serious Eats, and alos his tavern-style pizza

Sweet potato fries by Mark Bittman via the NY Times

Nobu’s miso-marinated black cod recipe via The Kitchn

Easy carrot miso dressing by Kale Junkie

Wine-steamed mussels by Grace Parisi via Food & Wine

No knead pizza dough by Jim Lahey via Serious Eats

***

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

Order Sonya’s debut cookbook Braids for more Food Friends recipes.

Are you in search of the best meatballs for your dreams? Ones that you can easily recreate at home, time and time again?

Meatballs (and veggie balls) rank among the most beloved and comforting dishes to prepare at home. In this episode, we're excited to share some of our favorite recipes and tips to guide you toward meatball nirvana!

From beef and chicken to turkey, lamb, sausage, lentil, and veggie variations, there are numerous ways to roll up a tasty meatball. But is there a method that can streamline the process? Sonya swears by a ratio she’s relied on for years, and Kari chimes in with a game-changing restaurant tip (hint: you’ll have much less mess in your kitchen!).

Additionally, we'll explore delightful sauces and sides that transform a meatball meal from ordinary to extraordinary. Whether you're a seasoned chef or a kitchen novice, this episode is a must-listen for achieving the coziest and most satisfying meatballs every time.

***

Links to from this week’s show:

Meatballs with any meat recipe by Melissa Clark via the NY Times

Korean BBQ-style meatballs by Kay Chun via the NY Times

The Meatball Shop Cookbook

Turkish lamb kofte meatballs from Turkish Food Travel, and a version with beef from Give Recipe

Serious Eats explains the difference between mincing, pressing, and microplaning, garlic

Sonya’s Tefteli (rice meatballs), which can also be found in her new book Braids!

Vegetarian Manchurian meatless meatballs from the Twin Cooking Projects

Chinese carrot ball recipe via FoodieChina888 on YouTube

***

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

Order Sonya’s debut cookbook Braids for more Food Friends recipes.

Do you find yourself stressing out before hosting any dinner party, whether it’s big or small? Do you get stumped on the menu, or how and when to set the table? Ever cook something too early only for it to get cold before serving guests? Or worse, do you end up stuck in the kitchen finishing a time-sensitive dish while your guests are having fun in the next room?

If you’ve ever felt uneasy about hosting, we’re here to help! In this episode, Sonya is gearing up to host friends, and alongside Kari, they share real-time dinner party tips and strategies. From menu planning to setting the table, to setting up drinks, we've got you covered.

Despite our years of experience as personal chefs and catering numerous parties, we still grapple with hosting challenges. However, by openly discussing our hangups, we pave the way towards more confidence and ease. True FOOD FRIENDSHIP is a gift of grace and support, both in and out of the kitchen. Whether you're a seasoned veteran or a newbie host, this episode is a must-listen for discovering a path to a stress-free, enjoyable, and relaxing dinner party at home.

Links to from this week’s show:

Cozy cabbage and farro soup from Six Seasons via Smitten Kitchen

Chicken Milanese by Alex Weibel for the NY Times

Sony’a schnitzel recipe can be found in her new cookbook, Braids

Shaved fennel salad from 101 Cookbooks

How to make a great Negroni from Food & Wine

***

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

Order Sonya’s debut cookbook Braids for more Food Friends recipes.

Do you have a hectic schedule and want to spend less time cooking, but still eat delicious homemade dishes? Or, do you feel overwhelmed by a pile-up of dishes in the sink? Or do you wish you had a fail-proof recipe in your back pocket that can effortlessly feed a crowd?

We can think of a thousand reasons why keeping dinner contained in a single pot is a great idea, so we’re sharing some of our favorite one pot meals with each other, and you! And when we say 'one pot,' we mean just that – a solitary pot, not the main pot plus a 'side pot' for boiling pasta or rice. It’s true, chicken and rice can cook perfectly together, with a dose of veggies to boot, but so can creamy comforting pasta and hearty complex stew. Just because dinner can be easy doesn't mean it can't be fancy!

Curious about our secrets to the ultimate one-pot meal? Tune in this week to find out!

***

Links to from this week’s show:

Weeknight fancy chicken and rice – recipe from Asha Gomez and Martha Hall Foose, adapted by Sara Bonisteel via the NY Times

Dried Apricots from Kachka

Sonya’s plov  (one pot chicken and rice)

One-pot turmeric coconut rice with greens by Ali Slagle via the NY Times

Ina Garten’s Italian Wedding Soup

Tashkent Market in Valley Village, CA

European-style egg noodles

Budae Jjigae (army stew) from My Korean Kitchen 

One-pot broccoli mac n’ cheese by Ali Slagle via NY Times

Nora Singley’s substack

Tannaz Sasooni’s Instagram 

***

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

Order Sonya’s debut cookbook Braids for more Food Friends recipes.

Name a veggie that’s available at virtually any grocery store, lasts for weeks in your fridge, is both healthy and versatile, and tastes even better in the winter when most other veggies are sad…

CABBAGE! 

If you’re wondering how to get a healthy meal on the table with maximum satisfaction, and minimal effort, and want to choose from a roster of recipes with a generous range of flavors, look no further than this week’s conversation! In this episode, we share some of our favorite ways to prepare one of our very favorite vegetables. From crunchy and raw to crispy and charred, from Napa to Savoy to caramelized, sultry, melty, and jammy, we’ll inspire you to fill your market bag with cabbage and head straight to your kitchen!

***

Links to from this week’s show:

New York Post’s take on cabbage as a sexy vegetable

Shredded roasted cabbage by Minimalist Baker

Russian-style sauerkraut with carrots via Vikalinka

Adeena Sussman’s book, Sababa, and her melted cabbage recipe 

Six Seasons’ cabbage and farro soup via Smitten Kitchen

Sonya’s white borscht recipe for The Nosher

Melissa Clark’s parmesan cabbage rice soup via The NY Times

Cabbage posole via Edible Communities

Grilled fish tacos via Eating Well

Magnus Nilsson’s Nordic Cookbook and his amazing Instagram feed 

Bon Appetit’s article on how to revive a stale loaf of bread

A range of 11 cabbage recipes from The New York Times

***

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

Order Sonya’s debut cookbook Braids

Have you ever had one of those meals that you just can’t get out of your head? Do you keep dreaming of returning to that one restaurant? Did you recently discover a recipe that you can’t stop cooking on repeat, because it’s just that good?

This week, we're wrapping up 2023 by reflecting on our most memorable dishes – these are the foods that inspired us, connected us to friends, or added a new dish to our repertoire. We’re exploring what makes a meal stand out: is it the ingredients, the recipe, the ambiance, the company? All of it?! We’re sharing the dishes we want to return to again and again, whether it’s traveling back to an amazing eatery or recreating a dish in our home kitchens.

Before we step into the new year, we’re taking a short break over the next few weeks, but we can’t wait to reconnect in 2024. We wish you all a peaceful, wonderful holiday season and a new year ahead full of food, friends, and memorable meals!

***

Links to from this week’s show:

Buck & Johnny’s in Beaux Bridge, LA

Chef Josephine LaCosta’s Elbows Catering in Portland, OR

La Merenda farm heirloom beans 

Kenji Lopez-Alt’s Crispy Bar-Style Pizza via Serious Eats

Monical’s Pizza in Illinois 

Rusa PDX and Sonya’s article about Chef Sasanna and her food

Tamaliza Cafe in Sedona, AZ

How to make tepache at home by Mely Martinez/Mexico in my kitchen 

Instant pot congee by Maggie Zhu/Ominvore’s Cookbook

Stovetop congee by Fuchsia Dunlop via the NY Times

Find out more about Chef Minh Phan of Porridge and Puffs, and Phenakite

***

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

Order Sonya’s debut cookbook Braids

What are the best food gifts to give your FOOD FRIENDS during this holiday season? 

We’ve got you covered with all the food gifts we love to give and receive from tried and true crowd pleasers to unexpected shippable delicacies. Not surprisingly, some of the best gifts we’ve ever received were from each other. Learn which gift basket always makes Kari squeal when she receives it, and hear what Sonya brings with her when she is being hosted by friends or family member. We’re even covering tips for all your last minute needs!  

Whether you plan to cook something yourself or ship a treat to a distant relative, we’ve got plenty of ideas to inspire you for the most delicious season of gift giving yet!

***

Links to from this week’s show:

Early Bird Granola, aka “salty oatmeal cookie” granola from Brooklyn

Seka Hills olive oil 

Exilior coffee

Trade Coffee subscription 

Starterbread CSA in Portland, OR for bread delivery

Zabar’s gift baskets

Veselka soups, or order a soup sampler from Kenny & Ziggy’s via Goldbelly

Salt & Straw ice cream

Cajun Grocer where you can order Louisiana products like andouille sausage and Zapp’s potato chips 

Greenberg smoked turkeys from Texas 

The Best Stop for Turducken and specialty meats like boudin and andouille sausage 

Portland specialty markets: Wellspent Market, Barber World Foods, Providore

Monsieur Marcel Gourmet Market in Los Angeles

Fish Wife tinned fish

Great Jones colorful baking sheets and more

Sonya’s brand new cookbook!

***

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Is there anything better than a perfectly golden, crispy, fried fritter??

This week, fritters are the name of the game: flavorful bites of fried dough or batter, made with endless combinations of ingredients. Every culture in the world has a fritter to offer, and we’re swapping notes about our favorite sweet and savory varieties, while debating what actually defines a fritter.

Whether you’re gathering around a skillet to fry latkes for Hanukkah, or stuffing your baguette with akara (crispy fried bean cakes), or carefully flipping an okonomiyaki in a skillet before drizzling it with kewpie mayo and tangy sauce, we’re certain you’ve likely eaten at least one kind of amazing fritter and might just be curious about how to recreate it in your home kitchen.

Frittering can be as easy as following a recipe, or completely improvised, making it as versatile as it is delicious. Along with the linked recipes in our show notes, we’re also talking about ratios that will help any home cook mix up a fresh batch.

Tune in for fritter inspiration and tips for your next holiday gathering, weeknight meal, or crispy snack!

***

Links to from this week’s show:

Sonya’s apple oladi (fritter) and her syrniki (cheese pancake) recipes, you’ll find her latke recipe in her new cookbook!

How to make 2 Ingredient Pancakes from The Kitchn

Hush puppies via Southern Living

Corn Fritters via A Southern Soul  

Ottolenghi’s leek fritters

Ina Garten making her zucchini pancakes

Cabbage, Carrot, and Purple Kale Latkes by Martha Rose Shulman via NYT Cooking

Okonomiyaki recipe from Just One Cookbook

Korean vegetable pancakes from Maangchi

Onion Bhajis from A Saucy Kitchen 

Akara by Ozoz Sokoh via Serious Eats

Buffalo cauliflower bites from Feel Good Foodie

***

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

Have you ever wondered what it takes to write a cookbook? 

Sonya is publishing her first cookbook, “Braids – Recipes from my Pacific Northwest Jewish Kitchen,” and she and Kari are talking all about the ins and outs of writing and producing a cookbook. The title, Braids, is a nod to the strands of dough that are woven to create challah bread, but it also harkens to the stories, people, and places that have shaped Sonya’s culinary life, from working as a personal chef in Hollywood to opening up her beloved Portland restaurant, to her friendship with Kari. 

After all, friendship can be critically intertwined in our creative projects. This week, we go deep and personal, sharing memories of times we came to each other’s aid, and times when we wish we could have been together as we reflect on the process of putting something out in the world. 

No episode is complete without some recipe talk, and so we’re also discussing how to make challah. If you’ve been intimidated to bake bread at home, this episode will help you take the plunge into home baking!

A cookbook can represent many ideas: family, lineage, geography, and a moment in time… Tune in to hear about how a cookbook comes to life!

***

Links to from this week’s show:

Find out more about Sonya’s book and order Braids here.

Our Classic Latkes & Country Ham episode!

Smitten Kitchen’s confetti cookies (rainbow sprinkle cookies)

***

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

This week we’re honored to share a wise and generous conversation with Javier Lara, a Nahau from Mexico, and program manager of the Anahuac Farm, a part of the Capaces Leadership Institute. This conversation centers on the lessons of reciprocity in farming, land stewardship, cooking, friendship, and community. Javier generously imparts his knowledge on the culinary and cultural significance, versatility, and richness of the "three sisters" – corn, beans, and squash.

In addition to sharing vibrant knowledge of the "three sisters," Javier recounts his personal journey of growing up in Mexico, later working as an agricultural laborer on the West Coast, subsequently venturing into independent farming, and now being an integral part of a non-profit organization dedicated to imparting traditional education in agriculture, culinary and cultural arts, wellness, and Indigenous languages to the local community and its youth. And since no FOOD FRIENDS episode is complete without recipes, Javier offers several and shares insights into how to use a few unexpected ingredients.

We are so grateful for this illuminating conversation with Javier, and can’t wait for you to tune in!

***

Links to from this week’s show:

To find out more and support the organizations Javier is a part of head to: Anahuac Farm or Capaces Leadership Institue

A recipe for Ayomole in Spanish shared by Javier

Find out more about Quelites, and see the poster Javier shared with us

Avocado leaves from Masienda

Learn more about the Nahua  

***

Javier’s recipe for Ayomole:

Ingredients-
two bolds of the guts of two squashes together with their seeds, preferably dark green
two pieces of the green squash (optional)
125 grams of tomatillo 
4 chiles guajillos 
2 sprigs of epazote (fresh better) 

Directions:
Boil in water the pumpkin guts and seeds with salt to taste. Once cooked, it is taken out and ground in a blender (traditionally we grind it in a stone molcajete). 

When grinding, don't blend it too fine, let the blender just break it up. Once blended, it is cooked again on the stove.

Remove the stem from the chiles, cut them in half and soak them in hot water for 15 minutes.  

Remove the husk from the tomatillos, wash them and blend them together with the chilies in a blender (very finely). 

Once this is blended, add them into the squash. 

Finally, add the two springs of fresh epazote and salt. 

***

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It’s time to celebrate the richness and abundance of the season…with the best part of Thanksgiving! 

Warm…nutty…spicy…rich…toasty…we share all our favorite Thanksgiving sides that are sure to please a crowd, regardless of whether you’re hosting or joining a potluck! We’re thinking about fun flavors, contrasting textures, and balancing out your overfilling plate with everything from green beans to corn pudding, to sweet potatoes, and stuffing. We’re sharing our own personal traditions, and comparing and contrasting notes for what has to land on both our tables!

Thanksgiving is a time to feed many mouths, as well as many traditions. We can gather our nearest and dearest, and maybe a few new friends, around a table stacked with sides that are sure to inspire deeper connections and lasting memories.

***

Links to recipes and favorites from this week’s show:

Potato rolls via Simply Recipes 

Pampushky rolls by Sonya

Big batch dinner rolls from King Arthur

Creamed corn with saltine crackers from Tastes of Lizzy T (similar to Kari’s version) 

Carla Lalli Music’s 3 sweet potato recipes, including our fave topped with tahini butter and lime 

Hasselbeck butternut squash by Ann Redding and Matt Danzer via Bon Appetit

Chris Morroco’s green bean casserole from scratch via Bon Appetit, or the Midwestern classic recipe from Campbell’s 

Skillet cornbread similar to Kari’s great-grandmother’s, via Grandbaby Cakes 

Louisiana Cookin’ andouille cornbread dressing

Andy Baraghani’s fennel and celery stuffing

Shaved brussels sprouts salad from Little Ferraro Kitchen 

Roasted squash with pomegranate molasses from Govind Armstrong

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

Warm…nutty…spicy…rich…toasty…we share all our favorite dishes that are sure to please a crowd, regardless of whether you’re hosting or joining a Thanksgiving potluck! We’re thinking about fun flavors, contrasting textures, and balancing out your overfilling plate with everything from green beans, to corn pudding, to sweet potatoes, and stuffing. We’re sharing our own personal traditions, and comparing and contrasting notes for what has to land on both our tables (homemade dinner rolls!).

Thanksgiving is a time to feed many mouths, as well as many traditions. We can gather our nearest and dearest, and maybe a few new friends, around a table stacked with sides that are sure to inspire deeper connections and lasting memories. Tune in for more…

From the simplest weeknight quick stews and stewy dishes, to slowly cooked culinary powerhouses like bouillabaisse, gumbo, gormeh sabzi, and pozole, stews offer us more than just a meal. A steaming bowl of stew is an invitation to slow down, reconnect with family and friends, and linger at the table for a shared experience. With an opportunity for customization, stew also offers each guest to summon exactly what they need at the moment they need it: a squeeze of lemon to heighten flavors, a dash of hot sauce for extra punch, a handful of herbs for freshness, or thinly sliced raw veggies to elevate texture and crunch.

This week is all about the wide world of stews and stewy dishes, because any way you like it, stew is here for you!

***

Links to recipes and favorites from this week’s show:

Roasted tomato and white bean stew by Colu Henry via the NY Times

Moroccan fish stew (Chraime) via NY Shuk

Julia Child’s Bouillabaisse from Family Style Food

Sonoko Sakai’s curry brick kits and video on how to make curry bricks

Japanese curry from scratch from Namiko Hirasawa Chen via Just One Cookbook

How to make Japanese curry from premade cubes via Table for Two

Chicken pozole verde from Yvette Maruqez’s Muy Bueno 

Frijol con puerco (beans with pork) from Pati Jinich

Sonya’s turkey chili 

Doenjang-jjigae (fermented soybean paste stew) by Maangchi, with links to recommended brands of soybean paste

Alison Roman’s viral chickpea stew

Gormeh sabzi with beef by Tannaz Sasooni for The Nosher, and gorhmeh sabzi with lamb by Samin Nostrat for the NY Times

Coconut miso salmon curry by Kay Chun for the NY Times

Seafood gumbo by Edna Lewis, and chicken and sausage gumbo by Paul Prudhome via the NY Times

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

Is there anything more comforting than baked pasta??

From lasagna to stuffed shells, ziti to spaghetti pie, we’re rounding up the coziest baked pasta dishes that will warm you up all winter. We both share stories about memorable lasagnas, and we’ll discuss our own tips and tricks for making a delicious version at home – with or without meat. We also dive deep into stuffed shells – something Kari’s been making since her early cooking days! And Sonya reveals a method for baking orzo that’s creamy like risotto, and loaded with veggies.

Tune in and get cozy with a heaping serving of comfort food!

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Links to recipes and favorites from this week’s show:

Lasagna Bolognese by Sue Li, via Bon Appetit

Ina Garten’s famous turkey lasagna recipe 

Stuffed shells with spinach and ricotta by Martha Rose Shulman via NY Times

Marcella Hazan’s tomato sauce with onion and butter via Food 52

Ratatouille pasta from The Wok’s of Life

Creamy Cauliflower Pasta with Pecorino Bread Crumbs by Alison Roman

Winter squash and spinach pasta bake from Smitten Kitchen

Greek baked orzo from Pinch of Yum

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

Our shared love of beans is infinite! 

This episode explores just a tiny corner of the vast and beautiful world of bean dishes that we each cook at home. Sonya shares the easy, fool-proof steps for her basic pot of beans, and Kari divulges all the details of the satisfying lentil meatballs she used to make for clients (that can also be made ahead, boom!). We also wax poetic about all the ways we like to use a pot of chickpeas, and how even a can in the pantry can jumpstart dinner. Tune in for easy and delicious ways to use legumes in your own kitchen!

Links to recipes and favorites from this week’s show:

La Merenda Farm Bean CSA

Rancho Gordo beans

Meatball Shop cookbook, and the lentil meatball recipe

Lentil bolognese via BBC food

Diaspora co spices

Pizza beans via Smitten Kitchen 

Roasted chickpeas from Love & Lemons

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

Are you intimidated to cook steak at home? 

This week, we’re talking about turning your kitchen into a steakhouse! Sometimes it’s fun to cook an extra-special meal at home, and this episode offers our best tips and tricks for preparing steak (hint: we each do it differently). And since the sides are usually the best part of any steakhouse dinner, we share some of our favorites — from gratins to baked potatoes, and garlicky greens to our must-have salads. We also make sure to include a few sweet treat suggestions to round out the meal.

Tune in for all the ways to create a delicious steakhouse-style meal in the comfort of your own home!

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Links to recipes and favorites from this week’s show:

Reverse-seared steak recipe by Kenji Lopez Alt via Serious Eats

Garlic butter roasted mushrooms via Smitten Kitchen 

Crispy smashed potatoes via Simply Recipes

Ina Garten’s potato gratin with fennel

Swiss chard and sweet potato gratin via Smitten Kitchen 

Saveur’s brussels sprouts gratin

Gooey butter cake by Melissa Clark via NY Times  

Claire Saffitz’s Key Lime Pie

Alden’s key lime ice cream sandwiches

Jim Lahey’s no-knead bread recipe via NY Times

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

This week’s episode takes us on a journey of homemade kimchi and FOOD FRIENDship as we speak to Randall Park and Evan Goldberg about their mutual love of fermented foods. 

Actor, writer, and director Randall Park (Fresh Off The Boat, Veep, Neighbors, The Interview) and writer, director, and producer, Evan Goldberg (Superbad, Knocked Up, Neighbors, The Interview), talk about their shared love of, and shared recipe for, kimchi. Evan embarked on a kimchi-making journey after sampling a friend’s superb homemade version. Fast forward to many years later, when Randall and Evan met in Los Angeles and became friends. Randall took note of Evan’s deep appreciation for kimchi, and… you’ll have to tune into the episode to find out what happens next! 

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Links to recipes and favorites from this week’s show:

Kim’s Home Center Los Angeles for all your kimchi needs

Maangchi’s kimchi recipe - a great starting point for a kimchi journey

Saeujeot - Salted fermented shrimp

Randall’s LA Korean restaurant recs: Kobawoo House and Han But Sul Lung Tang in Los Angeles

Genghis Cohen restaurant in LA

Art’s Deli in Studio City, CA

Saltie Girl in Los Angeles

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

Whether you’re a novice or expert baker, this week we’re offering simple paths to homemade desserts, and share several different recipes that yield sweet treats with minimal effort. Snacking cakes, we’ve learned, come in different flavors and shapes but share one common ingredient: they are unfussy. That means they’re typically made by hand in one bowl, then poured into a cake pan and baked. 

Another unfussy dessert category leans on assembling rather than baking; chocolate-covered fruit, banana pudding, and easy tiramisu. We also chat about the latest easy dessert trends that are taking TikTok by storm. 

Don’t miss this sweet conversation! 

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Links to recipes and favorites from this week’s show:

Sonya’s Apple Sharlotka, Tzimmes Cake, and  Tahini Coffee Cake 

Sonya’s Tea Biscuit/Tiramisu-like Ice Box Cake via The Nosher 

Apple Sauce Cake by Julia Turshen via Tasting Table 

Dorie Greenspan’s Poached Pears via the NY Times 

Banana Pudding from Natasha’s Kitchen 

Chocolate dipped fruit 

Ina Garten’s Chocolate Bark

Yogurt Bark from Eating Well 

Our favorite dessert-like Ellenos yogurt

Blueberry Pudding Cake via Epicurious 

Strawberry pretzel “salad” from Betty Crocker

Plum crumb bars by Cambrea Bakes

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

It’s time to add soups back into the cooking rotation! 

This episode is dedicated to all the best fall soups like creamy tomato, roasted squash, and bean + veggie combos like a classic lentil soup, or white beans with garlic, parmesan & herbs…side of crusty bread, please and thank you! We share our best tips for building layers of flavor with ingredients you probably already have in your kitchen, including a hot tip for a very secret ingredient for your next butternut squash soup!

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Links to recipes and favorites from this week’s show:

Rich Rosendale’s butternut bisque with banana

Anna Thomas’ Love Soup cookbook

Sweet potato soup from Love & Lemons, add turmeric black lentils to make it like Kari

Ina Garten’s Lentil Soup

Ali Slagle’s parm white bean soup with greens via NY Times

J. Kenji Lopez-Alt’s potato leek soup via Serious Eats

Gabrielle Hamilton’s white borscht via NY Times

Grace Chon Episode of Food Friends 

Cabbage farro soup from Six Seasons via Smitten Kitchen

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

Autumn’s abundance is upon us and we’re back in our podcast seats! Summer corn, tomatoes, and eggplant mingle with a new bounty of crisp apples, juicy pears, and orange-fleshed winter squash. It’s a literal cornucopia, and we’re here for it. As we head into the kitchen and turn on the oven again, we’re ready to explore the explosion of sweet and savory flavors that define this season. We share the many ways we plan to enjoy fall, from rich ratatouille to stuffed veggie dishes. What does Sonya make with quince from her neighbor’s tree? What kind of skillet pie does Kari make? What are both of us eager to try for the first time? Tune in and get a generous boost of fall cooking inspiration!

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Links to recipes and favorites from this week’s show:

Six Seasons Cookbook by Joshua McFadden with Martha Holmberg

Melissa Clark’s Ratatouille for the NYTimes 

Smitten Kitchen’s Ratatouille

Dorie Greenspan’s Stuffed Pumpkin with Everything Good via The Kitchn

Lamb Stuffed Quince from Yotam Ottolenghi and Sami Tamimi 

Sonya’s savory pear galette recipe

Pear Slab Pie by Justin Chapple for Food & Wine 

What to know about different kinds of persimmons

Kari’s favorite Skillet Apple Pie from America’s Test Kitchen

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

Thirty-two episodes ago, we began this podcast with one goal: to spend more time with one another. Our conversations celebrate the beauty of home cooking through our friendship, and we both feel a deep sense of pride in the content we’ve shared. Through our weekly collaboration on this podcast, we’ve learned more about each other and home cooking, and feel a deeper connection with one another despite the distance between our cities. 

This podcast has inspired new ways of cooking, shopping, and eating for us and our listeners. We’re grateful for each and every text/email/comment we receive when one of our FOOD FRIENDS says “Oh yes, me too!,” or “I’ve never cooked xyz that way before,” or when a listener poses a question that challenges us to think deeper. We’ve learned that our listeners tune in from all over the world, including Iran, India, and Ethiopia, and that our largest community of listeners is from Seattle. We see all of you, and we’re so glad you’ve joined us! A heartfelt thanks to the special guests who shared their stories with us this season: Lauren & Seth Rogen, Shannon Sarna, Grace Chon, and Danielle Bell.

Part 2 of our finale celebrates the sweetness of being together at long last in Portland, OR. We reveal the many gifts that our FOOD FRIENDSHIP offers from cooking together, to eating out in the world, to foraging for local fruit, to just spending time in the company of each other.

Thanks for tuning in this season! We’re excited to take a break and spend time with our families and travel, and to collect new ideas and momentum for next season! See you soon! xoxo, Kari & Sonya  

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Links to recipes and favorites from this week’s show:

Keep in touch with Sonya on her site or IG

Keep in touch with Kari on her site or IG 

De Porres Catering in Los Angeles 

Exilior coffee

Money Bowl for the best rice balls 

Hat Yai Thai food

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