Do you love home cooking but hunger for better recipes that help you deliver quick and delicious meals to your dinner table?
Two former personal chefs turned best friends share their expertise with each other and you! Kari and Sonya have been inspiring each other in the kitchen for over 15 years by swapping recipes, tips, and trade secrets in the pursuit of better home cooking.
FOOD FRIENDS is a bi-weekly podcast inspiring home cooks to try new dishes in the kitchen by sharing trusted recipes, tips, and friendship.
Every Tuesday, each host delivers 3 unique solutions to seasonal home cooking, like: how to make craveable soups with your farmers market haul, the easiest one-pot meals for busy nights, or what to do with leftover rotisserie chicken. On Thursdays, we serve up a pint-sized chat about our “Best Bite” of the week, pantry essentials we can’t live without, and more.
Previous guests include Seth & Lauren Rogen, actor Randall Park & writer/director Evan Goldberg, recipe developer Justine Doiron, #1 Food & Beverage Substacker Caroline Chambers, and more.
If you’re looking for a boost of fun in the kitchen by discovering recipes that will make mealtime easier and more delicious with a healthy dose of laughter, then you’ll want to dig in with FOOD FRIENDS!
First-time listener? Tune into Episode 2: Don’t send flowers, send soup! and Episode 4: What do you bring to a potluck?
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Données mises à jour le 09/09/2026
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What to Cook on Busy Weeknights: 6 Dinners, with Maggie Hoffman
Saison 5 · Épisode 312
mardi 8 septembre 2026 • Durée 36:36
How do you make dinner happen every night without feeling like you’re starting from scratch?
If you’re staring into the fridge at 5 p.m. with no idea what to make, this week Maggie Hoffman, host of The Dinner Plan, shares smart strategies for making weeknight cooking easier, along with a lineup of deeply satisfying fall dinners that come together quickly.
Think: chewy noodles tossed in a 5-minute sauce, a crowd-pleasing sheet-pan meal, and a foolproof take on pasta e ceci.
By the end of this episode, you’ll discover:
Flexible meal-planning tricks that help ingredients stretch further
Flavorful, low-effort meals that can pull you out of even the deepest cooking rut
Two meatless dinners that might end up in regular rotation in your kitchen
Press play now for practical strategies and quick fall dinners that will make answering the question, “What’s for dinner?” a little easier.
***
For more recipes and cooking inspiration, sign up for our free Substack here.
And join us on our live monthly calls by upgrading your subscription to paid!
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Links:
Follow “The Dinner Plan” now wherever you listen to podcasts
Subscribe to Maggie’s Substack: The Dinner Plan for more recipe inspiration.
You can also find Maggie and more about The Dinner Plan on Instagram!
Maggie also highly recommends switching from half sheet to using stainless steel quarter sheet pans for this style of cooking (they fit in a toaster oven, and are dishwasher safe!)
Comforting fall dinner: Jamie Oliver's Pasta e Ceci, from his book: Jamie’s Italy. Maggie loves to make small batches of stock with leftover rotisserie chicken bones in an Instantpot.
Standout from “The Dinner Plan:” Maureen Abood's Arayes from her cookbook: Lebanese Baking
What to cook when you don’t feel like cooking: A great loaded up sandwich like this Feta brined-chicken sandwiches made with grilled chicken.
Maggie recommends grilling proteins for multiple meals at the same time, and for recipe inspiration she recs Noah Galuten’s Grill Time!
Easy Pickles, A Quick Way To Use Up Broccoli + A Surprising Carrot Cake with Leah Koenig | Our Best Home Cooking Bites
Saison 5 · Épisode 311
jeudi 3 septembre 2026 • Durée 25:04
What do you do when you have more vegetables than you know what to do with?
In this bite-sized episode, we share the best things we ate this week to inspire each other—and you!
By the end of this episode, you’ll discover a quick refrigerator pickle that can be made with almost any veggie, and you’ll also find out about a restaurant-inspired broccoli crostini that makes a satisfying meatless dinner for busy nights.
Plus! Author Leah Koenig shares her “Best Bite” too: An easy carrot-date cake that requires no special equipment, with an unexpected ingredient in the frosting.
Tune in for a quick dose of home cooking inspiration!
***
For more recipes and cooking inspiration, sign up for our free Substack here.
And join us on our live monthly calls by upgrading your subscription to paid!
Hosting this Fall? Four Menus for Seasonal Cooking at Home
Saison 5 · Épisode 310
mardi 1 septembre 2026 • Durée 38:14
What do you serve when you want to host, but don’t want to spend the entire day in the kitchen?
Fall is one of our favorite seasons for gathering, from back-to-school dinners and Jewish High Holidays to casual meals with family and friends. But putting together a menu — and getting everything on the table at the same time — can feel like a lot of work.
This week, we’re sharing four complete fall menus designed to help you plan ahead, cook strategically, and actually enjoy your own gathering. By the end of this episode, you’ll:
Learn how to build a fall menu around dishes that can be prepped, cooked, frozen, or reheated ahead of time
Discover a fully vegetarian menu that is casual and can feed a big crowd
Find out the secrets to achieving tender brisket and flavorful roast chicken
Press play for practical hosting strategies and fall recipes that make it easier to get dinner on the table… and enjoy it once you do!
***
For more recipes and cooking inspiration, sign up for our free Substack here.
And join us on our live monthly calls by upgrading your subscription to paid!
One-Pot Meatballs & Greens + Two Italian Cookies | Our Best Home Cooking Bites
Saison 4 · Épisode 309
jeudi 27 août 2026 • Durée 13:15
What do you make when you have a package of ground chicken but no plan for dinner?
In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!
By the end of this episode, you’ll discover a 5-star-rated, one-pot dinner of lemony meatballs and greens that’s perfect for busy weeknights.
You’ll also want to try two Italian cookies: an easy double-chocolate biscotti that can be made ahead and freezes well, and a buttery cookie with a distinctive shape and texture that would be right at home on a weekend brunch table.
Tune in for a quick dose of home cooking inspiration!
***
For more recipes and cooking inspiration, sign up for our free Substack here.
And join us on our live monthly calls by upgrading your subscription to paid!
***
Links:
One-Pot Chicken Meatballs with Greens by Yasmin Fahr for NYT Cooking. To make this dairy-free, swap the yogurt for unsweetened coconut yogurt, or for 2 large eggs
A Must-Try Pizza Recipe + A Favorite Breakfast Dish | Our Best Home Cooking Bites
Saison 4 · Épisode 307
jeudi 20 août 2026 • Durée 14:55
Can a mountain of zucchini turn into a homemade pizza you can’t stop taking “just one more” slice of?
In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!
By the end of this episode, you’ll discover a standout Smitten Kitchen recipe for a thin-crust summer pizza that’s loaded with zucchini yet somehow still crispy, golden, and nutty with browned Gruyère.
You’ll also want to try a saucy, spicy breakfast dish inspired by a recent visit to a street food stand in Los Angeles.
Tune in for a quick dose of home cooking inspiration!
***
For more recipes and cooking inspiration, sign up for our free Substack here.
And join us on our live monthly calls by upgrading your subscription to paid!
Meatless Sheet-Pan Dinners for Easy Home Cooking (Re-Release)
Saison 4 · Épisode 306
mardi 18 août 2026 • Durée 29:34
What if your next vegetarian dinner could be packed with flavor - and made entirely on a sheet-pan in your oven?
Whether you're trying to cook more plant-based meals, accommodate a vegetarian at your table, or just need low-effort dinner ideas, this episode is full of satisfying recipes that are anything but boring.
By the end of this episode, you’ll:
Learn how to make a sheet pan lasagna dotted with creamy ricotta cheese — no layering or béchamel-making required
Discover how to turn basic veggies into shawarma-spiced mains
Find out about a gluten-free, noodle dish that takes less than 30 minutes to make
Hit play and turn your veggie drawer into crowd-pleasing vegetarian meals you’ll want to make any night of the week!
***
For more recipes and cooking inspiration, sign up for our free Substack here.
And join us on our live monthly calls by upgrading your subscription to paid!
Grandma’s Plum Crumb Bars + A One-Skillet Summer Dinner | Our Best Home Cooking Bites
Saison 4 · Épisode 305
jeudi 13 août 2026 • Durée 14:15
What do you make when you want a homemade dessert that feels special, but takes almost no effort to bake?
In this bite-sized episode, we share the best things we ate this week to inspire each other — and you!
By the end of this episode, you’ll want to make a buttery plum jam crumb bar inspired by Sonya’s grandmother. It’s beginner-friendly, and so delicious you’ll want to eat the whole tray as soon as it comes out of the oven.
You’ll also discover a recipe for a quick one-skillet dinner made with sweet summer corn and chew rice cakes, and flavored with nutty miso + brown butter.
Tune in for a quick dose of home cooking inspiration!
***
For more recipes and cooking inspiration, sign up for our free Substack here.
And join us on our live monthly calls by upgrading your subscription to paid!
Too Hot to Cook? Easy Summer Dinner Ideas to Beat the Heat
Saison 4 · Épisode 303
mardi 4 août 2026 • Durée 32:34
What do you cook when it's too hot to turn on the oven (or even the stovetop)… but everyone still needs dinner?
When summer temperatures climb, even the simplest meal can feel like too much effort. If you've been relying on takeout, eating cereal for dinner, or are staring into the fridge hoping for inspiration, this episode is full of practical ideas for keeping your kitchen cool.
We're sharing our favorite no-cook and low-cook meals, make-ahead recipes, refreshing drinks, and easy summer desserts that make the most of the season without heating up the house.
By the end of this episode, you'll discover:
A 5-minute meal built around a single package of tofu
How a rotisserie chicken can become a picnic-friendly Vietnamese-inspired dinner
Two noodle dishes that rely on quick, flavorful, no-cook sauces
Press play now and build a rotation of easy summer recipes you'll rely on that will keep you well-fed and out of a hot kitchen!
***
For more recipes and cooking inspiration, sign up for our free Substack here.
And join us on our live monthly calls by upgrading your subscription to paid!
And here’s another fridge pickle recipe from Coley Cooks, if you want a less sweet pickle, with more spices.
Lot 2’s pecorino-fried bread with broccoli adapted by Melissa Clark for NYT Cooking; Kari adapted it by cooking broccoli with butter and garlic, and serving it on toasted sliced bread topped with melty cheese (like young Parmesan, sharp cheddar, Monterey Jack, or Gruyere).
Sonya made a version with apricot + sour cherry and marzipan (she used frozen fruit), and Kari made a version with nectarine, peaches, and frangipane (with fruit from her Flamingo Estate farm box)
