Explorez tous les épisodes du podcast Food Friends: Home Cooking Made Easy
| Titre | Date | Durée | |
|---|---|---|---|
| Thanksgiving! Menus, Cooking Tips, and Must-Haves, with “The Dinner Plan” | 10 Nov 2026 | 01:06:30 | |
For more recipes and cooking inspiration, sign up for our free Substack here. Want to join our live monthly calls? Upgrade to a paid subscription today. Our next Zoom is November 18 at 4:30 PM PT, and it's all about Thanksgiving! *** What if a clear plan and a few trusted recipes could make Thanksgiving less stressful, whether you’re hosting or bringing a dish? We’re doing something a little different this week! Instead of our usual Thanksgiving episode, we’re joining forces with Maggie Hoffman of the popular podcast, The Dinner Plan. Maggie asks us the questions every home cook wants answered: How should you really cook a turkey? What does your Thanksgiving prep schedule look like? Which dishes are essential, and what can you skip? By the end of this episode, you’ll discover:
Tune in now to make Thanksgiving a little easier and more enjoyable this year! ***LINKS:Sonya mentioned:
Kari mentioned:
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| One-Pot Pasta! | Our Best Home Cooking Bites of the Week, with Nora Singley | 05 Nov 2026 | 00:33:47 | |
For more recipes and cooking inspiration, sign up for our free Substack here. Want to join our live monthly calls? Upgrade to a paid subscription for $5/month or $55/year. Our Thanksgiving Zoom is coming up on November 18 at 4:30 PM PT! *** What if you could make restaurant-quality pasta in just one pot? Leave your colander behind, because this week, we’re joined by Nora Singley, author of the new book: One Pot Pasta. Nora shares the techniques behind making glossy, flavorful pasta dishes, all with the ease of cooking them in a single pot. She’s also sharing her “Best Bite” of the week, a dish that’s full of surprises and relies on a humble can of tuna. Kari shares her own “Best Bite,” an inventive pasta and salad combination straight from Nora’s book! Tune in for a dose of home cooking inspiration! *** LINKS Nora Singley’s new book: One-Pot Pasta Saucy, Satisfying, and Simple-to-Make Pastas That Come Together in a Single Pan Stay connected with Nora on her Substack: Noodle, and follow her on Instagram The original one-pot pasta recipe from Martha Stewart Nora’s best bite: Tuna Surprise by Zora Tangorra for Molly Baz’s recipe club (Free trial available) (you have to taste it to believe it) Recipes discussed in this episode that you can find in Nora’s book: Caesar on Caesar, Bottle of White Pasta e Piselli, One Pot Lasagna, Rainy day Tomato Soup and Pastina, Pasta alla Vodka alla Boursin Other recipes mentioned: Roasted fruit and veg with Martha Stewart Sticky toffee pudding Nora developed for Martha Stewart Molly Baz’s pistachio chili crisp **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes! | |||
| Meal Prep Like A Private Chef: Four Menus for Busy Weeks | 03 Nov 2026 | 00:35:29 | |
What do private chefs actually cook for families during the week… and what can home cooks learn from it? In this episode, we’re pulling back the curtain on our client menus. These are the kinds of meals designed to work in real life, they’re flexible, flavorful, make-ahead friendly, and built to stretch into multiple lunches and dinners throughout the week. We’re also sharing the strategies we rely on in our own kitchens, and by the end of this episode, you’ll discover:
Tune in now to cook like a private chef in your kitchen! *** For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! *** SONYA: Menu #1 Main Dishes for Tuesday night (served fresh): Ina’s Perfect roast chicken (used rosemary instead of thyme), and rosemary garlic tofu like this, served with rustic mashed potatoes and arugula parm salad, lemon vinaigrette Mix and Match for the week: Soup/Stew for the week: Kitchri + toppings: sliced onion, sliced cucumber, hard boiled eggs Protein: Mediterranean-style marinated and grilled skirt steak A pot of brothy beans – made with pinto beans Sides: Crispy parm-roasted brussels sprouts Leafy greens Dressing: Homemade ranch Deli salad: Golden egg salad KARI Menu #1: Sunday Meal Prep: pot of black beans, pot of short-grain brown rice, marinate and bake or grill lime chicken, cut up mango and/or pineapple or fruit from the farmers market Sunday Dinner: Roasted fish (snapper, salmon, Arctic Char) with rice and roasted carrots and parsnips Monday dinner: Lime chicken with black bean and queso fresco salad with chopped zucchini jicama, red peppers, cilantro scallion, chile powder, and lime juice Tuesday dinner: Carrot and radicchio salad via The James Beard Foundation Leftover rice and beans make good burritos or tacos later in the week Sonya Menu #2: Monday Dinner: Roasted salmon with green herbs, saffron rice, and wedge salad Tuesday Dinner: Stuffed peppers – turkey stuffed peppers and vegetarian stuffed peppers with chickpeas and cheese Mix and Match for the week: Soup: Georgian tarragon soup Protein: Greek meatballs (you can also use 100% beef, or swap beef for chicken, and add crumbled feta if desired) Side: Cauliflower roasted with red onion and dates (used turmeric and black pepper instead of spice mix) Dressing: Tahini sauce Snack: Tzatziki and crudités Deli salad: Pepperonicin chicken salad, and a similar one that doesn’t require a subscription Kari Menu #2: Sunday Meal Prep: Slow cooker caramelized onions (for tomato soup) Early Bird granola, aka “Nekisia’s olive oil and maple granola” from A Grain of Salt Pot of quinoa Quinoa cakes and set aside ½ cup of quinoa for Erewhon greenies Erewhon “greenies”: Blanched or steamed kale and broccoli until bright green and crisp tender, add quinoa, hemp seeds, virgin coconut oil and sea salt Sunday Dinner: Honey garlic-glazed salmon with Erewhon “greenies” Additional meals during the week Quinoa cakes with herby salad, leftover greenies with a fried egg, tomato soup, granola with yogurt or over a smoothie bowl or in your frozen yogurt **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes! | |||
| The Best Chocolate Cake? + A Better Way to Make Scones | Our Best Home Cooking Bites | 29 Oct 2026 | 00:16:09 | |
What is the best chocolate cake recipe? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you’ll want to make a classic chocolate cake with ganache frosting that makes for the perfect dinner party dessert. You’ll also discover a new technique for tender scones swirled with marmalade before baking, and are just right for breakfast, brunch, or an afternoon treat! 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: World’s Best Chocolate Cake by Helen Goh and Yotam Ottolenghi, from Food52; the original recipe comes from their book: Sweet: Desserts from London’s Ottolenghi Texas Sheet Cake from Tastes Better From Scratch Smitten Kitchen chocolate cake that Sonya baked for Kari’s son Mac’s first birthday Preppy Kitchen’s base scone recipe. The marmalade scone recipe can be found in John Kannell’s new book: Preppy Kitchen Everyday Baking *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes! | |||
| What Cookbooks Should You Cook From Next? | Recommendations from “Everything Cookbooks” | 27 Oct 2026 | 00:38:15 | |
There are more cookbooks published every season, but which ones are worth keeping on your shelf? And which ones will you actually reach for, year after year? This week, we’re joined by Molly Stevens and Kate Leahy, two hosts of the Everything Cookbooks podcast. Both are accomplished cookbook authors and avid collectors, and they know what makes a cookbook worth returning to. They’re sharing the books they rely on for everything from weeknight dinners to baking, along with underrated finds and cookbooks that open the door to new cuisines and experiences. By the end of this episode, you’ll discover:
Press play now to get recommendations from two cookbook experts, and find your next favorite cookbook today! *** 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: Most used (wouldn’t get rid of) cookbooks: Molly: All About Dinner, by Molly Stevens Kate: Dorie Greenspan’s Dorie’s Anytime Cakes, and she especially loves the “Almost Maida Heatter’s Buttermilk Lemon Bundt Cake” (and here’s the original recipe) Essential cookbooks: Kate: Sunday Suppers at Lucques, by Suzanne Goin (especially for West Coast cooks) Molly: Richard Olney’s Simple French Food, Joy of Cooking, The Silver Palate, and Cooking Thai by Pim Techamuanvivit and Andrea Nguyen Transportative Cookbook: Kate: Washoku: Recipes from the Japanese Home Kitchen, by Elizabeth Andoh Molly: Amy Thielen’s Company: The Radically Casual Act of Cooking for Others Baking books: Molly: Richard Sax’s Classic Home Desserts and Chez Panisse Desserts, by Lindsay Shere Kate: Holiday Cookies: Showstopping Recipes to Sweeten the Season, by Elisabet der Nederlanden Underrated Cookbooks: Kate: I Am From Here: Stories and Recipes from a Southern Chef, by Vishwesh Bhatt and John Currence Molly: Tasty: Get Great Food on the Table Every Day, by Roy Finamore Cookbooks for Figuring out Dinner: Kate: Andrea Nguyen’s Vietnamese Food Any Day Molly: Nigel Salter’s Eat: The Little Book of Fast Food Discoveries from the Everything Cookbooks podcast: Kate: Anna Voloshyna’s Budmo: Recipes from a Ukrainian Kitchen Molly: Her co-hosts' books like Turtle Island and Kate’s Wine Style, as well as Perfectly Good Food: A Totally Acheivable Zero Waste Approach to Home Cooking by Margaret and Irene Li **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes! | |||
| A 15-Minute Skillet Dinner + Bakery-Style Pumpkin Muffins | Our Best Home Cooking Bites of the Week | 22 Oct 2026 | 00:16:01 | |
How can you get a satisfying, vegetarian dinner on the table in 15 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 have a new pantry-friendly dinner to try, plus tips for getting bakery-style muffin tops at home, and a reason to appreciate the seasonal foods that don't stick around for long. 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: Cheesy, spicy black beans in 15 minutes by Ali Slagel, for NYT Cooking Preppy kitchen pumpkin muffins with tall bakery-style tops, and the ones with streusel topping can be found in John Kannell’s new book: Preppy Kitchen Everyday Baking Sonya’s pumpkin bread from her Substack **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes! | |||
| Hot Potato! Our Top 10 Recipes for Cooking Up Spuds at Home | 20 Oct 2026 | 00:31:41 | |
Potatoes are one of the most versatile, affordable, and delicious ingredients… and the possibilities are endless. This week, we’re sharing 10 recipes that make the most of potatoes in all kinds of ways, from smashed and baked to sautéed and frittered, with inspiration from Korean, Mexican, and other global cuisines. By the end of this episode, you’ll discover:
Press play now for 10 new ways to cook with potatoes, whether you’re looking for an easy weeknight dinner or a side dish worth repeating! *** 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: Jojo's (fried) from Taste of Home, and JoJo's (baked) from Copy Cat Paprika chicken and potatoes by Yasmin Fahr for NYT Cooking (unlocked) Tacos de papa dorados (crispy potato tacos) by Nancy Lopez Potato calzone by Cooking with an Italian Korean potato pancake by Maangchi Frisee and potato salad by Richard Landau of Vedge Restaurant in Philadelphia, from Mainly Drizzle, originally published in Food & Wine Tikka gomen (Spiced Potato, Cabbage & Carrots) from Baking Hermann Deborah Madison’s Potato and green chile stew from Food 52, originally from her book: What We Eat When We Eat Alone No-peel rustic garlic mashed red potatoes from Fork In The Kitchen Baked potatoes with shallot corn butter from Wine Just a Pinch, originally printed in Food & Wine **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes! | |||
| Two Breakfasts: Indian Comfort Food + A Whole Grain Breakfast Loaf | Our Best Home Cooking Bites | 15 Oct 2026 | 00:13:03 | |
What do you make for breakfast when you’re tired of eating the same thing every 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 make a lightly sweetened einkorn breakfast loaf studded with fruit. You’ll also discover a comforting Indian flattened rice dish, poha, made with potatoes and warming spices. 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: Einkorn breakfast loaf from Adrian Hale’s Einkorn Made Easy, and a similar breakfast blueberry bread with einkorn from A Modern Homestead Einkorn flour you can buy online, and if you’re in Oregon you can find a great one from Camas Country Mill Poha (spiced flattened rice with potato) from Indian Healthy Recipes You can find the poha (flattened rice) online **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes! | |||
| Soup Season! 10 Recipes For Cooking Up Comforting Soups At Home | 13 Oct 2026 | 00:31:24 | |
What’s the secret to flavorful soups that don’t involve a ton of ingredients or a ton of time to prepare? This week, we’re back with our annual fall soup episode, with 10 recipes to keep in your rotation all season long, from quick weeknight dinners to soups worth sharing with friends. By the end of this episode, you’ll discover
Press play now to find out how a few simple ingredients can make a really good bowl of soup! *** 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: Golden potato and greens soup by Andy Baraghani for NYT Cooking Cauliflower soup with green olive salsa verde by Justine Doiron Chickpea noodles soup by Ali Slagle for NYT Cooking Lebanese crushed lentil soup by Yumna Jawad of Feel Good Foodie Marcella Hazan’s 5-ingredient, 15-minute white bean soup from Simply Recipes (and the Marcella bean) 5-ingredient creamy celery soup by Martha Stewart Samin Nosrat’s curried carrot and coconut soup from Good Things, also similarly a version where she uses butternut squash instead of carrots Spinach and artichoke soup by Carolina Gelen Roasted tomato and pepper soup from 101 Cookbooks (and Kari’s tomato soup is another favorite) Albondigas de Familia Ronstadt by Linda Ronstadt and Lawrence Downes, adapted by Kim Severson via NYT Cooking Our previous soup episodes: **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes! | |||
| Cooking for a Dinner Party Together: When Friends Reunite | Our Best Bites of the Week | 08 Oct 2026 | 00:17:47 | |
What if cooking a dinner party with your closest food friend could make hosting easier, more fun, and even more delicious? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you’ll want to make our menu of some of our favorite all-time recipes, like a hosting-friendly vegetarian casserole, crispy chicken cutlets that you can make-ahead and reheat like a dream, and a fruit-filled dessert that gets better with time. Plus you’ll discover what we love to send our guests home with! 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: Starters: Thin toasted small slices of homemade sourdough bread using the Communal Table Bread recipe, by Adrian Hale Baba ghanoush by Maureen Abood made with charred eggplant + tahini Marinated olives Salad course: Sonya’s rainbow salad recipe from her Substack Mains: Farro cauliflower parmesan by Sarah DiGregorio for NYT Cooking (unlocked) Chicken schnitzel, like this one from Smitten Kitchen Dessert: Cake parfaits made with strawberry sheet cake with passionfruit buttercream by Zoe Bakes for the cake layer, with a layer of our favorite fruit salad, and labneh whipped cream (like the one from this Adeena Sussman recipe) Gift bags: Loaves of sourdough Slow cooker apple butter from Family Food On The Table Chocolate chip cookies Cookbook gifted to us: **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes! | |||
| Best Breakfasts + The Secrets to Better Baking, with John Kanell of Preppy Kitchen | 06 Oct 2026 | 00:27:34 | |
What’s the secret to a great breakfast that you’ll actually look forward to? This week, John Kanell of Preppy Kitchen joins us to share his best breakfast ideas and the baking techniques that make a difference, from the secret to the best cinnamon rolls to how to achieve a perfectly tender cake. By the end of this episode, you’ll learn:
Press play now for practical breakfast inspiration and expert baking tips! *** 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! *** John Kanell’s new book: Preppy Kitchen Everyday Baking For more recipes, head to Preppy Kitchen and follow John on Instagram Make-ahead breakfasts: Muffin recipes, including the most popular ones on the site: banana, blueberry, and chocolate Make once and eat twice breakfasts: Breakfasts for when you want to linger: Most popular Preppy Kitchen recipe: Some of John’s favorite recipes: Princess cake with olive oil sponge Recipes from John’s new book: Cinnamon swirl pumpkin muffins German chocolate brownies Biscuit Dough Three Ways: Sweet, Savory Cheese and Herb, and Meyer Lemon **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes! | |||
| One-Pot Braised Chicken Piccata + A Make-Ahead Chickpea Salad | Our Best Home Cooking Bites | 01 Oct 2026 | 00:11:42 | |
What if your next chicken piccata didn’t require dredging or sautéing and could come together in just one pot? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you’ll want to try Alison Roman’s braised chicken piccata, a one-pot version that’s buttery and lemony with caramelized garlic and crispy capers. Plus, Ali Slagle’s chickpea-tomato salad; it only gets better as it sits, making it perfect for easy lunches and meal prep. Tune in for a quick dose of home cooking inspiration! *** 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: Our best bites: Puttanesca Chickpea-Tomato Salad by Ali Slagle for NYT Cooking (unlocked) Alison Roman’s braised chicken piccata from her cookbook: Something From Nothing Other resources and recipes mentioned: More about dry-farmed tomatoes and the ones that can be stored for 6 months or more Tofu piccata by Kia Damon for NYT Cooking (unlocked) **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes! | |||
| What We Eat In A Day! What Chefs Really Cook At Home, Fall Edition | 29 Sep 2026 | 00:34:05 | |
What if you could peek inside two private chefs’ kitchens and see what they really cook — and eat — at home? If you’re tired of the same breakfast every morning or looking for ways to make your desk lunch more interesting, this episode offers a look at how two professional cooks feed themselves on an ordinary week. By the end of this episode, you’ll:
Press play now to discover two chefs’ real-life meals, and get inspired with ideas for your own kitchen this week! *** For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! *** Links: SONYA DAY 1 Breakfast: Scottish porridge, sautéed apples and cinnamon, topped with coconut sugar and nut butter (inspired by Adam Roberts’ English porridge) Lunch: Herby tuna salad, on top of a salad made with tomato, cucumber, and lettuce with balsamic dressing Dinner: Chicken piccata, garlic bread, Italian chopped salad KARI DAY 1 Breakfast: Coconut overnight oats with fresh fruit – Kari adds hemp seeds too Lunch: Deborah Madison’s Ravioli and Tomato Salad with Masses of Basil from her cookbook, Four bean salad with green romesco by Alison Roman from her cookbook: Dining In, crumbled feta, pickled cherries and herbs to pile onto sourdough slices Snack: Dragon fruit and cucumber Dinner: Mississippi Chicken stuffed into sourdough ciabatta SONYA DAY 2 Breakfast: Soft-boiled egg, Tabor bread sourdough toast points, mixed berries. Lunch: Leftover ratatouille, leftover chopped salad, toasted pita, avocado slices Dinner: A take on Kari’s white bean soup with parm with croutons, lemony garlic parm romano beans, simple greens salad For dessert, a cup of tea and good chocolate, like: Beyond Good, Alter Eco, Endangered Species, and CloudForest. KARI DAY 2 Breakfast: Full-fat Greek yogurt mixed with honey and passion fruit, with cut-up dragon fruit, cucumber, strawberries, figs, and melon Lunch: Broccoli salad, cabbage salad with peanuts, peach and herb salad with mozzarella balls and gochujang Dinner : Creamy pumpkin pasta with a pine nut gremolata on top **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes! | |||
| Cozy Kitchen Strawberry Brownies, Birthday Bundt Cake + More | Our Best Home Cooking Bites, with Adrianna Adarme | 24 Sep 2026 | 00:19:55 | |
What do you make when you want to try something new but still want dinner to feel familiar? In this bite-sized episode, we share the best things we ate this week to inspire each other—and you! By the end of this episode, you’ll discover Adrianna Adarme’s Best Bites of the week, including her viral strawberry brownies that will change the way you think about what a brownie can be. You’ll also hear about what she’s cooking in her "Cozy Kitchen," from classic Peruvian lomo saltado (with a genius shortcut) to a flavorful, herb-and-pepper-filled take on chicken soup. Plus, we’re sharing a timeless way to cook bell peppers and a classic buttery Bundt cake made even better with toasted pecans and a cinnamon swirl. Tune in for a quick dose of home cooking inspiration! *** 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: Adrianna’s A Cozy Kitchen blog, and her brand new cookbook: A Cozy Kitchen Cookbook You can also find her on IG Adrianna's best bites: Strawberry brownies with white chocolate glaze Other Adrianna Adarme recipes mentioned: Aguadito de Pollo (Peruvian chicken soup) Grandma’s seco de carne (beef stew) Lomo Saltado with oven-baked fries Sonya’s best bite: Marinated bell peppers Kari’s best bite: Golden layer cakes recipe from: Rosie's Bakery All Better Fresh Cream Sugar Packed Baking Book **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes! | |||
| Fall Farmers’ Market Must-Haves: Our Top 12 Recipes for Seasonal Home Cooking! | 22 Sep 2026 | 00:29:57 | |
What do you make when you come home from the farmers’ market with a bag full of beautiful fall produce, and no plan for what to do with it? This week, we’re sharing our top fall farmers’ market must-haves AND how we’re using them at home to make approachable dinners, nutritious meal-prep salads, satisfying lunches, and cozy vegetarian mains. By the end of this episode, you’ll:
Press play now for inspiration for your next farmers’ market trip — and what to make when you get home! *** 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: Join Sonya in person for a guided Portland Farmers' Market tour through Airbnb Experiences! Delicata Squash Lemon garlic roast chicken with delicata squash by David Tanis for NYT Cooking Sweet Potato Japanese sweet potato with creamy miso glaze by Faraway Kitchen Peppers Vegetarian stuffed poblano peppers by the Picky Eater Peperonata by Serious Eats Roasted red pepper and cheddar cheese egg bites from Jenn Lueke Eggplant Olia Hercules' Azerbaijani butter-braised eggplant, Sedakh Eggplant adobo by Kay Chun for NYT Cooking Apples Crunchy Brussels Sprouts and Apple Slaw by Hetty Lui McKinnon from NYT Cooking Caramelized onion, apple and goat cheese melts by Jerrell Guy for NYT Cooking Quince Poached quince by David Leibovitz, I like to serve with whipped cream, creme anglaise, or ice cream -- or turn into his quince tatin Pears Easy maple baked pears by Sally’s Baking Addiction **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Order Sonya's cookbook Braids for more Food Friends recipes! | |||
| What Do You Do with Beets? | Answering Your Home Cooking Questions | 17 Sep 2026 | 00:13:03 | |
Could beets become a family favorite if you just found the right way to make them? In this bite-sized episode, we share a listener's question with expert advice, simple strategies, and lots of delicious ideas to inspire your cooking! By the end of this episode, you’ll discover our favorite ways to use beets, like in colorful soups, as crispy chips, and in meal-prep-friendly salads. You’ll also learn some unexpected ways to incorporate beets into both savory AND sweet dishes. Plus, we share our best tips for the easiest ways to cook a big batch or even freeze beets for later. Tune in for a quick dose of home cooking inspiration! *** 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: Pineapple beet smoothie from Three Little Chickpeas Roasted beet hummus from Food 52 Persian yogurt beet dip from Unicorns in the Kitchen Jeweled roasted vegetables (mix of beets, carrots, and Brussels sprouts) from The Food You Crave Oven-baked beet chips from A Spicy Perspective Scuttlebutt sandwiches from NYT Cooking Sabich sandwiches from Food Network Beautiful Soup by Celia Barbour for NYT Cooking Sonya’s family borscht recipe Ukrainian beet salad (Vinegret) from The New Baguette Roasted beet salad over labneh from Evergreen Kitchen Roasted beets in a sherry vinegar marinade from Superman Cooks Flourless beet brownies by Jerelle Guy for NYT Cooking Chocolate beet cake by Nigel Slater for Food 52 **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes! | |||
| 8 Make-Ahead Salads for Fall | 15 Sep 2026 | 00:26:39 | |
What if your fridge were stocked with delicious fall salads, ready whenever you needed an easy lunch or a dish to bring to the next potluck Fall gets busy fast, and that’s why this week we’re sharing eight make-ahead salads that hold up beautifully in the fridge, so you can have easy, nutritious meals and sides ready all week long. By the end of this episode, you’ll find out:
Press play now for make-ahead salads that make busy fall days a little easier! *** For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! *** Links: Sonya’s fennel, apple, celery, pomegranate salad, and we like to use this mandoline for slicing veggies thin Honey and harissa farro salad by Deb Perelman from The Smitten Kitchen Cookbook, via Serious Eats Quinoa with caramelized corn and scallions by Lauryn Tyrell for Martha Stewart Four bean salad with green romesco by Alison Roman from her cookbook: Dining In Warm green bean and lentil salad by Ottolenghi Lentil salad with roasted radicchio and cauliflower by Alexandra Stafford for Food 52 Pearled couscous and tomato salad from Baked By Melissa Deborah Madison’s Ravioli and Tomato Salad with Masses of Basil from her cookbook: Vegetarian Cooking for Everyone (and the shelf-stable tortellini Kari gifted to Sonya, which would go great in this salad) **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes! | |||
| Cookbook Club, Fig & Almond Cake + A Vegetarian Phyllo Pie | Our Best Home Cooking Bites | 10 Sep 2026 | 00:18:59 | |
What if using phyllo dough didn’t have to be difficult, and you could make a golden, buttery pie with a mountain of vegetables? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you’ll discover a seasonal cookbook full of flavorful intuitive recipes, and you’ll also find out why David Tanis’ fig and almond cake is a must-bake that's perfect for fall hosting. You’ll also learn how to make a meatless main packed with chickpeas, cauliflower, and sweet potatoes that reheats like a dream and has a surprise technique that makes it easy to make. Tune in for a quick dose of home cooking inspiration! *** 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: How to Start a Cookbook Club from our Substack Cookbook club pick: David Tanis’ A Platter of Figs, which is out of print, but can be found used or at your local library too Some highlights from cookbook club were: Corn, squash, and green beans with jalapeno butter Fresh shell beans with sage and garlic Fig and almond cake by David Tanis for NYT Cooking Spiced veggie phyllo pie by Melissa Clark for NYT Cooking **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes! | |||
| What to Cook on Busy Weeknights: 6 Dinners, with Maggie Hoffman | 08 Sep 2026 | 00:36:36 | |
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:
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! *** Links: Follow “The Dinner Plan” now wherever you listen to podcasts Subscribe to Maggie’s Substack: The Dinner Plan for more recipe inspiration. You can also find Maggie and more about The Dinner Plan on Instagram! Maggie’s favorite pasta: Zaynab Issa's Gochujang-Sesame noodles (With Sun Ramen Noodles) Meatless dinner: Georgina Hayden's clean-out-the-fridge pasta salad, from her cookbook: Medesque (with tons of weeknight-friendly recipes) Sheet pan meal: Melissa Clark's Harissa chicken with Leeks, from her book: “Dinner Changing the Game” which has many more sheet pan recipes. Maggie also highly recommends switching from half sheet to using stainless steel quarter sheet pans for this style of cooking (they fit in a toaster oven, and are dishwasher safe!) Maggie (and our!) favorite brand of harissa paste is from NY Shuk Comforting fall dinner: Jamie Oliver's Pasta e Ceci, from his book: Jamie’s Italy. Maggie loves to make small batches of stock with leftover rotisserie chicken bones in an Instantpot. Standout from “The Dinner Plan:” Maureen Abood's Arayes from her cookbook: Lebanese Baking What to cook when you don’t feel like cooking: A great loaded up sandwich like this Feta brined-chicken sandwiches made with grilled chicken. Maggie recommends grilling proteins for multiple meals at the same time, and for recipe inspiration she recs Noah Galuten’s Grill Time! Some of Maggie’s favorite cookbooks right now: River Cafe Green by Rose Gray and Ruth Rogers Vegetables the Italian Way by Giulia Scarpaleggia Carla Lalli’s new book: Food is a Feeling **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes! | |||
| Easy Pickles, A Quick Way To Use Up Broccoli + A Surprising Carrot Cake with Leah Koenig | Our Best Home Cooking Bites | 03 Sep 2026 | 00:25:04 | |
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! *** Links: Leah Koenig’s new book is: The Dessert Table: 100 Joyful Jewish Sweets, which includes her recipe for Date-carrot cake with orange blossom frosting. You can find more recipes from Leah on her Substack: The Jewish Table, and on Instagram @leah.koenig **** Other links from today's show: Easy refrigerator pickles from Simply Recipes made with a crinkle-cut knife And here’s another fridge pickle recipe from Coley Cooks, if you want a less sweet pickle, with more spices. Lot 2’s pecorino-fried bread with broccoli adapted by Melissa Clark for NYT Cooking; Kari adapted it by cooking broccoli with butter and garlic, and serving it on toasted sliced bread topped with melty cheese (like young Parmesan, sharp cheddar, Monterey Jack, or Gruyere). Italian broccoli salad by Ali Slagle for NYT Cooking **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes! | |||
| Hosting this Fall? Four Menus for Seasonal Cooking at Home | 01 Sep 2026 | 00:38:14 | |
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:
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! *** We also highly recommend The Dinner Plan podcast and Substack for more recipe inspiration! *** Links: Back to the Classics Rosh Hashanah Dinner: Plum challah by Sonya and Shannon Sarna for The Nosher Ottolenghi fig hazelnut salad with radicchio and basil Eggplant Caponata from The Gjelina Cookbook, the exact recipe can be found in the book, or try this slightly adapted version from The Brick Kitchen Beer and onion braised brisket from Epicurious Cast iron skillet potato kugel from Smitten Kitchen Farro topped with roasted peppers and eggplants and spicy tahini dressing (recipe coming!) Glazed apple cider doughnut cake from Smitten Kitchen Vegetarian pizza party in Southern California Hot September Street corn dip with tortilla chips Mushroom pizza with kale and red onions Roasted vegetable salad with farro and goat cheese by Walder Wellness Arugula fennel apple salad (no cheese) by The First Mess Ice cream Fall bounty dinner: Harissa apricot braised chicken by Samin Nosrat from Good Things Charred green beans and lemony yogurt by Yossy Arefi for NYT Cooking Ottolenghi pomegranate tomato salad David Leibovitz' oven-roasted plums over pound cake, angel food cake or with vanilla ice cream Roast Chicken Dinner at Kari’s Portuguese chicken and potatoes from Feasting at Home Alison Roman’s Bitter, Leafy Salad German chocolate cake by Tastes Better From Scratch **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes! | |||
| One-Pot Meatballs & Greens + Two Italian Cookies | Our Best Home Cooking Bites | 27 Aug 2026 | 00:13:15 | |
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 Double chocolate biscotti by Jenn Segal from Once Upon a Chef Torchetti al burro (Italian butter cookies) from Recipe from Italy **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes! | |||
| Recipes We’re Really Cooking! A Summer Recap + The Best of Season 4 | 25 Aug 2026 | 00:28:12 | |
What if the best recipes aren’t the newest ones, but the ones you keep coming back to? This week, we’re revisiting some of our favorite summer meals and sharing the recipes from Season 4 that have earned a permanent spot in our kitchens. By the end of this episode, you’ll:
Tune in now for easy, reliable recipes you’ll want to make again and again! *** 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: Tostadas: Vegetarian Mexican tostadas from Muy Bueno Cooking Kari also mentioned making a take on tostadas based on Roasted Broccoli and Potato Tacos by Kay Chun for NYT Cooking Salads: Sweet and spicy melon salad by Christian Reynoso from NYT Cooking Savory watermelon cucumber salad from the Mediterranean Dish (similar to what Sonya makes, but hers doesn’t have feta) Korean carrot salad recipe from Alyona’s Cooking, and watch Danielle walk you through making her viral version on TikTok Sweets: Sonya made a version with apricot + sour cherry and marzipan (she used frozen fruit), and Kari made a version with nectarine, peaches, and frangipane (with fruit from her Flamingo Estate farm box) OUR TOP RECIPES FROM SEASON FOUR: Mains: Broiled salmon and asparagus with creme fraiche by Molly Gilbert for Sunset Magazine Kung Pao Tofu by Ham El Waylly for NYT Cooking Salads: Smitten Kitchen’s simplified version of the famous roasted chicken and bread salad from the Zuni Café Cookbook Frizzled-onion cabbage salad by Shilpa Uskokovic for Bon Appetit Sweets: Pistachio Halvah Rice Krispie Treats by Miro Uskokovic from NYT Cooking (unlocked) Jam sugar cookies by Hewn restaurant in Chicago Mag MORE RESOURCES FROM THIS EPISODE: The date fudge recipe Kari talked about can be found in Ham El-Waylly’s book: Hello, Home Cooking Sonya mentioned great tostadas from El Sazaon Di Mi Rancho in Portland, OR, and her Chicken Tinga recipe | |||
| A Must-Try Pizza Recipe + A Favorite Breakfast Dish | Our Best Home Cooking Bites | 20 Aug 2026 | 00:14:55 | |
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! *** Links: Smitten Kitchen’s summer squash pizza Chilaquiles from ChiLAquiles on Venice and Hauser in Los Angeles Chilaquiles master recipe from Rick Bayless, and a store-bought sauce recommendation (and great article!) by Jarret Melendez from Epicurious Also mentioned: Giada’s scarpaccia video and her recipe (gluten-free!) And a vegan version of scarpaccia from Earth To Rocco **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes! | |||
| Meatless Sheet-Pan Dinners for Easy Home Cooking (Re-Release) | 18 Aug 2026 | 00:29:34 | |
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:
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! *** Links: Vegetarian sheet pan lasagna from Busy in Brooklyn, and Giada’s original version Sheet pan eggplant parm from Food & Wine, or sheet pan cauliflower parm from How Sweet Eats – and here’s a video of Sonya + Kari’s version How to make crispy garlic breadcrumbs (to top your eggplant or cauli parm) Mushroom shawarma from Eating Well, or Sonya’s eggplant shawarma Roasted chickpea gyros by Sarah Bond from Live Eat Learn Sheet pan feta chickpea tomatoes by Ali Slagle for NYT Cooking (unlocked) Vegetarian stuffed peppers from Love & Lemons Eric Kim’s Sheet-pan Japchae for NYT Cooking (unlocked), and his sheet-pan bibimbap Sweet potato and black bean tacos by Sarah Bond from Live Eat Learn **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes! | |||
| Grandma’s Plum Crumb Bars + A One-Skillet Summer Dinner | Our Best Home Cooking Bites | 13 Aug 2026 | 00:14:15 | |
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! *** Links: Sonya’s grandmother’s plumb crumb bars Kari’s strawberry rhubarb crumb bars Miso brown butter rice cakes with corn by Shilpa Uskokovic for Bon Appetit **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes! | |||
| Puerto Rican Home Cooking, with Omi Hopper | 11 Aug 2026 | 00:27:02 | |
What if you could easily fill your kitchen with the comforting aromas of sizzling sofrito, fluffy rice, and tender stews? This week, we’re talking to Omi Hopper, TikTok creator and runner-up on Next Level Chef, and author of Cooking Con Omi: A Love Letter to Puerto Rican Home Cooking. She’s sharing her favorite weeknight dinners, meal-prep strategies, and the techniques she uses to build big Puerto Rican flavor at home. By the end of this episode, you’ll discover:
Press play to hear Omi’s approach to making flavorful, satisfying food that works for real home cooks! *** 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: Omi Hopper’s new book – Cooking Con Omi: A Love Letter to Puerto Rican Home Cooking You can find more inspiration from Omi on her TikTok, YouTube, Instagram, and her site: Cooking Con Omi Omi’s Recipes: One pot macarone con carne (macaroni with beef) Other dishes mentioned: Bacalao (Puerta Rican Salt Cod Stew) from Simply Recipes Her winning pineapple jalapeno salmon dish Some of Omi’s favorite recipe developers; **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes! | |||
| Too Hot to Cook? Easy Summer Dinner Ideas to Beat the Heat | 04 Aug 2026 | 00:32:34 | |
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:
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! *** Links: Spicy cold silken tofu with soy and scallions from The Woks of Life Salsa cruda di Pomodoro — pasta with raw summer tomato sauce — from Lidia Bastianich Zucchini quesadillas by Smitten Kitchen, and a wonderful squash blossom quesadilla recipe can be found in the Frida’s Fiestsa’s (a Friday Khalo cookbook) Rainbow veggie pinwheels by Dinner at the Zoo BiBim Guksu (spicy mixed noodles) by Maangchi Italian grinder bean salad by Alexis de Boschnek for The Kitchn, and Edi’s favorite sun-dried tomato dense bean salad Summer tartines four ways from Serious Eats Chicken banh mi by Recipe Tin Eats Lemon possets by Toni Chapman for NYT Cooking Homemade Gatorade by Lexi at Crowded Kitchen Frozen coconut limeade by Smitten Kitchen **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes! | |||
| Summer Corn! 10 Recipes for Cooking Easy Seasonal Meals at Home (Re-Release) | 28 Jul 2026 | 00:28:47 | |
Are you up to your ears in corn and scrambling for new ways to use up one of the best summer ingredients? If you’re looking for easy and inspired recipes to enjoy this seasonal darling, then you’ll want to tune in to this fan-favorite episode. By the end of this episode, you'll:
Press play now to satisfy all of your corn cravings! *** For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! *** Links: Compound chili lime butter How to make corn ribs from Food Wishes Sonya' s corn soup recipe from our Substack, and a similar corn soup with basil by David Tanis for the NY Times, as well as a chilled corn soup with basil oil from Food52 Soy butter corn ramen by Hetty Lui McKinnon for the NY Times Sarah Jampel’s spicy corn coconut soup for the NY Times Ham El-Waylly’s corn and miso pasta salad for the NY Times Sue Li’s grilled corn and avocado salad with feta dressing for the NY Times “Ears and Ears” Orecchiette and corn pasta similar to what Kari makes Colu Henry’s orecchiette with corn, jalapeno, and feta for the NY Times Sonya’s corn, romano bean, tomato pasta dish Korean corn cheese by Darun Kwak for the NY Times Other mentions: Our episode with Javier Lara: The three sisters: Indigenous wisdom for growing, sharing, and home cooking squash, beans, and corn All Time restaurant in Los Angeles **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes! | |||
| Two Salads You Can Make Once, And Eat Twice (or Three Times)! | Our Best Home Cooking Bites | 23 Jul 2026 | 00:12:50 | |
What salads can really hold up for days and transform into multiple meals? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you'll want to make a 5-star broccoli salad that's meal-prep-friendly and full of Italian flavors. You’ll also want to try a summery cucumber-avocado salad that's perfect for piling onto toast or for serving at your next gathering. Tune in for a quick dose of home cooking inspiration! *** 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: Italian broccoli salad by Ali Slagle for NYT Cooking And Quinoa and broccoli spoon salad by Sohla El-Waylly for the NYT Cooking Also, we love this Cauliflower Salad Sandwiches recipe from Ham El-Waylly Obsessively good cucumber avocado salad from Smitten Kitchen **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes! | |||
| Our Top 10 Best Bites of All Time! Celebrating 300 Episodes of Food Friends | 21 Jul 2026 | 00:37:20 | |
What recipes truly stand the test of time — the ones you make again and again because of their ease, deliciousness, and nostalgia? This week, we're celebrating our 300th episode by looking back at our top 10 “Best Bites” of all time. These are the dishes we still cook, recommend, and think about years later. They’re also the recipes that always make us think of each other. By the end of this episode, you'll discover:
Whether you're new to Food Friends or have been cooking along with us since the beginning, this episode is packed with recipes worth revisiting—and adding to your own regular rotation. Tune in as we celebrate 300 episodes with the recipes that have shaped our home cooking the most. *** For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! *** Links: SONYA’S TOP FIVE
KARI’S TOP FIVE
**** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes! | |||
| A One-Bowl Berry Almond Cake + Homemade Chopped Cheese Sandwiches | Our Best Home Cooking Bites | 16 Jul 2026 | 00:13:47 | |
Can a humble pound of ground beef from your freezer turn into the best dinner of your week? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you'll discover an irresistible snacking cake recipe by Alison Roman that uses up any seasonal berry you have on hand and is easy enough for a beginner baker! You’ll also want to try a homemade take on a Bodega-style chopped cheese sandwich. It’s the perfect way to use up kitchen staples for a quick, unexpected weeknight dinner. Tune in for a quick dose of home cooking inspiration! *** For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! **** Links: Blueberry cake with almond and cinnamon by Alison Roman from her cookbook, Dining In Alison Roman’s blueberry muffin recipe Chopped cheese by Melissa Knific for NYT Cooking **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes! | |||
| Our Top 8 No-Bake Desserts for Summer Hosting! (Re-Release) | 14 Jul 2026 | 00:28:24 | |
What sweet treats do you make when you feel like hosting, but temperatures are climbing, and you can't imagine turning on an oven? This week we're re-releasing a fan-favorite episode. We’re sharing our tried-and-true easy summer dessert recipes to make at home, all with zero cooking required! By the end of this episode, you’ll discover:
Tune in now to add sweetness to your summer gatherings with these exciting and easy no-bake desserts! *** For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! *** Links: Sonya’s raspberry mocha icebox cake, strawberry tiramisu, and fruit compote recipes Ina Garten’s mocha icebox cake Chocolate wafers for icebox cake 18 ice cream pie ideas from Taste of Home Not-so-classic peach melba from David Tanis for the NY Times Classic Scotcheroos recipes from Tastes Better From Scratch Buckeyes recipe by Tammy Winters for All Recipes Tricia Yearwood’s no-bake rocky road bars All the rocky road bar combos on TikTok Ina Garten’s limoncello fruit salad recipe **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes! | |||
| A 10-Minute Dessert from Cookbook Club + A Lemony Pasta with Greens | Our Best Home Cooking Bites | 09 Jul 2026 | 00:18:19 | |
Are you looking to beat the heat with an easy, refreshing, and QUICK dessert? By the end of this episode, you'll want to try a tapioca pudding topped with fresh summer berries that's vegan, gluten-free, and ready in just 10 minutes on the stove. You’ll also discover a lemony pasta dinner that comes together fast, with the help of a can of chickpeas, a bundle of greens, and crumbled feta. Tune in for a quick dose of home cooking inspiration! *** 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: How to Start A Cookbook Club from our Substack Dac Biet: An Extra-Special Vietnamese Cookbook by Chef Nini Nguyen and Sarah Zorn – in the book you’ll find the recipes for:
You can find more of Chef Nini Nguyen’s recipes here Lemony Chard with chickpeas and feta by Hetty Lui McKinnon, tossed with pasta **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes! | |||
| What Do You Do With All The Zucchini? Cooking Seasonal Summer Recipes | 07 Jul 2026 | 00:29:57 | |
What do you do with a pile of zucchini? If you're torn between making the same tired zucchini bread again or scrolling through hundreds of recipes hoping to find one that’s actually delicious and not a soggy mess, this episode is for you. This week, we’re sharing tried-and-true zucchini recipes, and by the end of this episode, you’ll:
Press play now and turn your zucchini overload into the most delicious problem you'll solve all summer! *** 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: Zucchini and crispiest chickpeas in garlic yogurt from Smitten Kitchen Seared zucchini with halloumi by Ali Slagle Ina Garten’s Parmesan roasted zucchini Zucchini tots from Recipe Tin Eats Grated zucchini orecchiette from Hailey Catalano Corn and zucchini orzo casserole by Half Baked Harvest Zucchini roll-ups from Wholesome Yum White Zucchini Pizza by Yumna Jawad, from The Pioneer Woman Zucchini in smoothies (frozen ahead of time) from Love & Lemons Zucchini cookies with lemon glaze by Foodie Crush Also mentioned: Gabrielle Hamilton’s zucchini tops A few all-time favorites; Thomas Keller's viral zucchini Elizabeth Minchili’s pasta with zucchini and herbs, and her TikTok Giada’s scarpaccia video and her recipe (gluten-free!) and Vegan version of scarpaccia from Earth To Rocco Kari’s favorite carmelized zucchini pasta by Ali Slagle for the NY Times Farfalle with yogurt and zucchini by George Germon and Johanne Killeen for Food & Wine Zucchini bruschetta (aka zucchini crostini!) by Martha Stewart (add a little basil in it too!) **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes! | |||
| The New York Times' Most Popular Recipe + Fried Zucchini Blossoms | Our Best Home Cooking Bites of the Week | 02 Jul 2026 | 00:13:51 | |
What makes one recipe become the most popular in the New York Times Cooking’s history? In this bite-sized episode, we share the best things we ate this week to inspire each other—and you. By the end of this episode, you'll want to make crisp, stuffed zucchini blossoms that are restaurant-quality but come together in under 30 minutes. You'll also discover why the legendary Marian Burros plum torte has become one of the most beloved dessert recipes of all time – it's endlessly adaptable, freezer-friendly, and approachable for even beginner bakers. Tune in for a quick dose of home cooking inspiration! *** 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: Stuffed zucchini blossoms from Carolyn’s Cooking – this recipe calls for parsley and chive, but Sonya likes to add basil to the filling instead. Original plum torte by Marian Burros for NYT Cooking, plus suggestions for adapting the recipe. Kari used plums with butter, whole wheat flour and cardamom in addition to cinnamon (¼ tsp each) mixed with turbinado sugar on top, then apricots with non-dairy butter, GF flour with almond meal, and the same cardamom and cinnamon mixed with turbinado sugar on top. Other mentions: Vegetables Every Day by Jack Bishop **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes! | |||
| A Food Person’s Summer: Cookbooks, Hosting, and What to Cook Right Now, with Adam Roberts (Re-Release) | 30 Jun 2026 | 00:34:09 | |
Ever wonder what food people actually cook when guest come over — and why those recipes always work? This week, we're re-releasing our fan-favorite episode with Adam Roberts — aka The Amateur Gourmet. He takes us inside his kitchen, shares his favorite cookbooks and go-to recipes, and tells us all about his fantastic debut novel, Food Person (now out in paperback!). We talk summer cooking, dinner party philosophy, and why even a slightly undercooked salmon can still lead to a great night. By the end of this episode, you’ll:
Press play for Adam’s best dinner party advice, his all-time favorite cookbooks, and the recipes he relies on most to make hosting feel like a breeze. *** Links: Food Person, Adam’s debut novel is out now! Subscribe to Adam’s Amateur Gourmet Newsletter on Substack Follow Adam on Instagram Adam’s cookbook recs from today’s episode: The Barefoot Contessa books (especially for beginners) Or level up your home cooking with Mozza at Home, by Nancy Silverton and Carolyn Carreno For the best homemade ice cream recipes and techniques, check out David Leibovitz’s The Perfect Scoop Anything by Melissa Clark is dependably excellent Some of the cookbook’s highlighted in Food Person: The Zuni Cafe Cookbook, The Chez Panisse Cookbook, and The Auberge of the Flowering Hearth The food writing Adam most admires: Amanda Hesser’s Cooking for Mr.Latte Nora Ephron’s Heartburn Who Adam channels in his kitchen: Lidia Bastianich, and one of her recipes is his go-to pasta dish for dinner parties. He might follow that with warm freshly baked chocolate chip cookies *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Order Sonya's cookbook Braids for more Food Friends recipes! | |||
| A 30-Minute Korean Short Rib Dinner + A Citrusy Summer Salad | Our Best Home Cooking Bites of the Week | 25 Jun 2026 | 00:13:01 | |
What if you could make a short rib dinner that tastes better than takeout, in less than 20 minutes? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you’ll discover how to make Korean Galbi using beef short ribs – with a little planning, you can have dinner on the table in minutes. You’ll also discover a healthy summer chopped salad with an unexpected flavor combination of sweet summer peppers, juicy mango, and tangy kumquats. Tune in for a quick dose of home cooking inspiration! *** For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! *** Links: Sonya made a version of Galbi similar to this one from Onolicious. To learn more about Galbi (also known as Korean short ribs, or “LA Galbi”) check out this post by Maangchi Summer kumquat and mango salad by Melissa Mayo **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes! | |||
| What to Cook this Summer: Four Seasonal Menus for Hosting | 23 Jun 2026 | 00:34:48 | |
Are you stumped on what to serve for your next summer dinner party, backyard BBQ, or weeknight hang? This week, we’re taking the guesswork out of what to cook with four complete menus full of make-ahead appetizers, low-effort mains, and no-bake desserts that highlight peak summer produce. These are meals designed to minimize your time in the kitchen so you can maximize relaxing with friends and family. By the end of this episode, you'll discover:
Listen now to discover your next favorite easy summer menu so you can enjoy the party right alongside your guests! *** For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! *** Links: Sonya’s Farmers Market-Inspired Menu: Fried green tomatoes by Grand Baby Cakes Fried zucchini blossoms by Nicole Rufus for The Kitchn Corn salad with tomatoes, avocado and lime cilantro dressing by Melissa Clark from The Splendid Table Apricot kuchen with labneh whipped cream by Adeena Sussman from Food & Wine Kari’s Midsummer Dinner Party Menu: Open-faced tomato sandwiches with creamy cucumber spread by Southern Living Test Kitchen Grilled salmon with citrus salsa verde by Giada de Laurentis for Food Network Frizzled-onion cabbage salad by Shilpa Uskokovic for Bon Appetit Peach ricotta cake (but with nectarines!) by Yossy Arefi for NYT Cooking Sonya’s Southeast Asian Menu: Viet-Thai melon salad by Andrew Nguyen Grilled "PokPok" Thai wings from Natalie Paramore Thai-glazed corn by Kay Chun for Food & Wine "Mango Royale" No bake Icebox Mango Cake from Hot Thai Kitchen Kari’s Americana Menu: Raw Vegetable Pizza by Trent Pfeifer for Store Bought is Fine Grilled okra rafts with cajun remoulade by Steven Raichlen for NYT Cooking Root beer BBQ sauce for basting grilled chicken cuts of your choice Smashed potato salad from Two Peas and their Pod Ice cream cookie sandwiches or brownie ice cream sandwiches from Sally’s Baking Addiction Sweet salty frozen grapes by Zainab Issa for NYT Cooking For more inspiration from our archives: Here's last year's summer hosting episode with four additional menus Our No-bake desserts for when it’s too hot to turn on your oven Plus, how to host a burger night at home that’s better than takeout! **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes! | |||
| Two Meatless Meal-Prep Friendly Meals! Our Best Home Cooking Bites of the Week | 18 Jun 2026 | 00:10:39 | |
What if a pot of beans, or a packet of ramen noodles, could turn into an easy make-ahead meal? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you’ll want to make vegetarian bean tostadas with make-ahead friendly elements, and that are easy to assemble fresh on a busy weeknight. You’ll also want to try a Dan Dan noodle salad with a tahini-chili crisp dressing that’s perfect for meal prep lunches, and endlessly adaptable with seasonal vegetables. Tune in for a quick dose of home cooking inspiration! *** For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! *** Links: Vegetarian Mexican tostadas from Muy Bueno Cooking Sonya used rojo chiquito beans which are also similar to the Domingo Rojo beans from Rancho Gordo Our favorite coleslaw recipe from our Substack Vegetarian Dan Dan Noodle Salad by Hetty Lui McKinnon for NYT Cooking Fly By Jing original chili crisp and the extra crunchy version **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes! | |||
| Summer Farmers’ Market Must-Haves! 10 Recipes for Seasonal Home Cooking | 16 Jun 2026 | 00:31:02 | |
Have you ever come home from the summer farmers' market with bags full of beautiful produce and no idea what to make first? Summer farmers’ markets are overflowing with abundant produce, but that can feel overwhelming. If you've ever wanted simple, seasonal recipes that let peak-season produce shine without spending hours in the kitchen, this episode is packed with ideas for warm-weather hosting and quick weeknight meals that you’ll rely on all season. By the end of this episode, you’ll:
Press play and make the most of every farmers’ market trip this season! *** 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: Tomatoes Southeast Asian Tomato Salad by Melissa Clark from The Splendid Table Heirloom tomato cracker salad by Karen Schroeder-Rankin for Southern Living Corn Deborah Madison's coconut corn from Vegetable Literacy, a favorite cookbook of Kari and Sonya Grilled corn with flavored butters by Amanda Neal for Food Network Kitchen Fresh beans Slow-roasted Romano beans from the AOC Cookbook, by Suzanne Goin Green bean salad with greens, almonds, and dried cherries by Pamela Saltzman Cucumber Dumpling and smashed cucumber salad by Hetty Lui McKinnon from NYT Cooking Okra Crispy Okra with Spicy Honey Sauce by Kwame Onwauach and adapted by Millie Peartree for NYT Cooking Cherries Cherries Jubilee by Daniel Gritzer from Serious Eats Wild rice salad with pickled cherries by Lisa Lotts Bonus cherry recipes: Alice Water’s sour cherry clafoutis recipe, which recommends keeping the pits in the cherry for an almond flavor Sonya’s pickled cherry (and watermelon recipes) More inspiration from previous episodes: Our 2025 Summer Farmers’ Market Episode includes crispy corn cakes and two gazpacho recipes Our 2024 Summer Farmers’ Market Episode Episode includes Sonya’s one-bowl sour cherry cake and cauliflower salad sandwiches. Also check out our “Corn, beans, and squash” episode for more summer produce ideas! **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook, Braids for more Food Friends recipes! | |||
| What’s Your Ideal Brownie? + A Classic French Dish & A NYC Food Tour | Our Best Bites of the Week | 11 Jun 2026 | 00:18:05 | |
How do you get a perfectly fudgy brownie with a glossy top without using a box mix? In this bite-sized episode, we share the best things we ate this week to inspire each other — and you! By the end of this episode, you’ll want to bake a batch of triple-chocolate brownies that are beginner-friendly, deeply fudgy, and achieve that coveted glossy crust. You’ll also discover a simple sole meunière recipe that’s buttery, lemony, and easy enough for a weeknight dinner. Tune in for a quick dose of home cooking inspiration! *** For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! *** Links: Seriously fudgy brownies from Sally’s Baking Addiction, Sonya also talked about the recipe in Sally McKenna’s book: Sally’s Baking 101 (which is different from the online version) More brownies we love: Alice Medrich’s best cocoa brownies Sonya’s flourless chocolate tahini brownies Fudgy brownies from Inspired Taste blog Glossy fudge brownies from Bravetart Sole Meuniere by Martha Stewart Secret Food Tours: NYC – Chinatown & Little Italy Kari’s best bite: pineapple pork bun at Mei Lai Wah Bakery And the Original Chinatown Ice Cream Factory, whose logo was designed by the children at a local public school Join Sonya on a Portland farmers’ market tour through Airbnb Experiences! *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. | |||
| Summer Berries! Cakes, Cobblers, No-Bake Treats & More | 09 Jun 2026 | 00:34:21 | |
Have a fridge full of summer berries and no idea what to make before they're past their prime? If you're standing in front of gorgeous summer berries at the farmers market but feel stuck making the same old recipes, this week we're sharing our favorite ways to make the most of berry season. By the end of this episode, you’ll discover:
Press play now and walk away with a full season’s worth of berry dessert recipes that will help you turn every pint of fresh summer berries into something memorable. *** This episode is brought to you by: Little Sesame HummusWe’ve both been longtime store-bought hummus skeptics… until Little Sesame. Their hummus is unbelievably smooth, bright, and it was created by passionate chefs, they use regeneratively farmed chickpeas, and it's clean label certified. And now, Little Sesame has launched snacking options available at Targets nationwide. The lineup includes: a hummus snacker with pretzel pita chips, protein hummus with 10g of protein per pack, and hummus for kids — a grab-and-go pack perfect for lunch boxes and long car rides. Find Little Sesame at Targets nationwide or visit eatlittlesesame.com to find a store near you. Use code SNACKING10 for 10% off! *** Links: Strawberry Brown Sugar Sour Cream Eton Mess by Sonya Raspberry Spuma by David Tanis for NYT Cooking Blueberry galette from Sonya’s Substack, Dream Kitchens Strawberry hand pies by Zoe Bakes Huckleberry cake by James Beard Frozen yogurt and fruit pops by Riley Wofford for Martha Stewart Smitten Kitchen Flag Cake Strawberry sheet cake with passionfruit buttercream by Zoe Bakes Blackberry cobbler by Stella Parks for Serious Eats Frozen berries with hot white chocolate by Ina Garten For more berry inspiration, check out our previous episodes: Strawberries with Melissa Clark’s double strawberry shortcakes and a giant strawberry tart made with store-bought puff pastry No-Bake Desserts with Sonya’s recipes for strawberry tiramisu and raspberry mocha icebox cake “Year-Around Fruit Desserts includes an easy raspberry fool and a no-bake cheesecake **** For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes! | |||
| Two Hosting Menus: A Small Dinner Party + Feeding a Crowd | Our Best Home Cooking Bites of the Week | 04 Jun 2026 | 00:14:40 | |
What’s the secret to hosting a dinner party without spending the whole night stressed in the kitchen? In this bite-sized episode, we share the best things we ate this week to inspire each other—and you. By the end of this episode, you’ll have two go-to entertaining menus: one for a smaller dinner party and one for feeding a bigger group. We’re sharing the dishes, strategies, and make-ahead elements that help hosting feel more relaxed and enjoyable. You’ll also discover prep-friendly mains and salads, a summery dip that disappears quickly, and two desserts built around sweet, jammy strawberries and tart rhubarb. Tune in for a quick dose of home cooking inspiration! *** For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! *** Links: Sonya’s Hosting at Home Menu Chicken schnitzel, like this one from Smitten Kitchen Crispy Tofu Schnitzel from Live Eat Learn Charred asparagus and snap peas Marinated beets, dilly cucumber salad (both can be found in her cookbook Braids ) Samin Nosrat’s labneh dip Michael Solomonov’s 5-minute hummus recipe Nicole Rucker’s Strawberry Rhubarb Pie Recipe from Amateur Gourmet Kari’s Picnic- Style Menu Spinach corn dip by Hetty Lui McKinnon for NYT Cooking from Episode 282 Picnics + Potlucks Crudites Chevre swirled with Calabrian chili sauce and topped with honeycomb (or drizzled with honey) Hailee Catalano’s Mean Green Turkey Sandwich on pretzel rolls + vegetarian version on ciabatta rolls Big green salad with tons of dill and avocado with lemony orange-marmalade vinaigrette Strawberry rhubarb bars from Food Friends’ Substack **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes! | |||
| Meal Prep like a Private Chef: Four Menus for Weeknight Dinners | 02 Jun 2026 | 00:28:27 | |
What do private chefs actually cook for families during the week… and what can home cooks learn from it? In this episode, we’re pulling back the curtain on real client menus — from busy families with teenagers to households balancing different dietary needs. These are the kinds of meals designed to work in real life: flexible, flavorful, make-ahead friendly, and built to stretch into multiple lunches and dinners throughout the week. But this episode isn’t just about cooking for clients. We’re sharing the strategies we rely on in our own kitchens, too: prepping components, building meals around adaptable proteins and sauces, and making food that can evolve throughout the week instead of feeling repetitive by day two. By the end of this episode, you’ll discover:
Tune in now to cook like a private chef in your kitchen! *** For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! *** Links: SONYA's -- Menu #1 For: 2 meat eaters /2 vegetarians/ 1 meal fresh + other meals prepped in advance Dinner for that night (plus extra): Taco bowls with ground beef, crispy tofu (add your favorite seasonings), cabbage slaw with jalapeno, cilantro, and lime dressing, spicy crema, avocado, and salsa verde + tortilla chips Additional meals for mix and match throughout the week: Creamy Lentil tomato soup by Carolina Gelen for NYT Cooking Roasted shawarma chicken thighs, also added onion wedges and placed on a sheet pan Turmeric black pepper tofu (I use potato starch or cornstarch instead of arrowroot powder) Roasted cauliflower and red onion, spiced with turmeric, cumin and corainder, with currants Herby tuna salad (recipe can be found in Braids) Mixed lettuces and cucumber Green goddess dressing (I use yogurt or sour cream in lieu of half of the mayo – you can skip anchovies for vegetarians) KARI - Menu #1 2 parents/2 teenage boys on Wednesdays Fish tacos with peach + mint + chive salsa by Martha Tinkler for Food Network Kitchen, plus tip for grilling fish: coat it in a thin layer of mayonnaise before putting on a very hot grill and don’t move it until it looks almost cooked through! It won’t taste like mayo and it won’t stick. Spicy skirt steak tacos with red cabbage - similar to Kari’s approach Kari’s Granola recipe is published in Sonya’s cookbook, Braids Chicken cheddar sandwich paninis for the fridge similar to what Kari makes SONYA - Menu #2 Family of 2, 1 low carb, 1 teenager Monday: Burger night – cooked in a cast iron pan, one served on a bun (for the teen), the other wrapped with iceberg (for the adult), topped with tomato, onion, avocado, cheese, and bacon. Served with roasted potato wedges (for the teen) and parsnip fries (adult), and a simple salad Tuesday: Turkey Kheema (similar to this, but with turkey instead of chicken and no peppers), cauliflower and peas (Gobi Matar), with raita, cauliflower rice, and steamed rice Wednesday: Sheetpan sausage with peppers and tomatoes with arugula salad Thursday: Vietnamese bowls lemongrass marinated grilled pork, served with rice vermicelli noodles, shredded carrot and cucumber, bed of shredded romaine, almond butter dipping sauce KARI - Menu #2 2 dads/2 little kids on Thursdays Sweet potato mac and cheese similar to Kari’s: use full-fat dairy and can sub canned pumpkin for the sweet potato Chicken cheddar sandwichpaninis for the fridge similar to what Kari makes Roasted delicata squash salad with kale Chicken soup - simply made, recipe from our Substack Strawberries, apriums Ina Garten’s honey orange yogurt **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes! | |||
| Behind-the-Scenes Catering Tips + A Beef Noodle Dinner | Our Best Home Cooking Bites of the Week | 28 May 2026 | 00:15:37 | |
What’s the simple chef trick that can make a basic fish dinner taste restaurant-worthy? In this bite-sized episode, we share the best things we ate this week to inspire each other—and you. By the end of this episode, you’ll want to try an easy technique for cooking fish at home that relies on one surprisingly simple ingredient: store-bought crème fraîche. You’ll also discover two comforting weeknight meals— a noodle bowl and French onion crostini— both built from a single pot of rich oxtail broth and its tender meat. Tune in for a quick dose of home cooking inspiration! *** For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! *** Links: Herb grilled halibut with creme fraiche (once cooked, brush the fish with the creme fraiche) Arancini made with sushi rice from Serious Eats Wildwood Cookbook and Rustic Fruit Desserts Cookbooks by Cory Schreiber Grandma’s beef and noodles by Gimme Some Oven – Kari used wheat ramen noodles in place of the egg noodles, and oxtail in place of the roast French onion crostini by Lemon Tree Dwelling **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes! | |||
| Weeknight Grilling! Easy Summer Cooking at Home | 26 May 2026 | 00:29:51 | |
Has grilling ever felt too time-consuming, too messy, or impossible without a fancy backyard setup? This week, we’re simplifying grilling to make it feel more approachable, even on a weeknight. By the end of this episode, you’ll:
Press play now for low-effort, high-reward grilling ideas you’ll want to make all summer long! *** For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! *** Links: Salads as Meals Big fat Greek salad with souvlaki-ish chicken by Meredith Haydn Grilled caesar salad by Vindulge and Kari’s “secret ingredient” Caesar dressing via our Substack Vegetarian Soba with grilled mushrooms and tofu by Ali Slagle for NYT Cooking Spanish-style grilled veggies with breadcrumb picada by Tori Ritchie via Bon Appetit Meat Georgian Shashlik (kebabs) from Silk Road Recipes Spiedies sandwiches from Binghampton, NY, recipe from Sam Sifton via NYT Cooking Fish Grilled albacore with citrus marinade from Wild Tide Seafood (shout out to Tim Wastelll and Old Pal restaurant in Portland for the inspiration) Mahi mahi tacos with fruity salsa from Food 52 Sweets Grilled peaches with amaretti by Ina Garten via Food Network Grilled lemon pound cake with peaches and cream from Food & Wine Rice krispies treats toasted on the grill by Lena Abraham via Delish **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes! | |||
| A Nigella Lawson Sheet-Pan Dinner + Strawberry Rhubarb Bars! | Our Best Home Cooking Bites of the Week | 21 May 2026 | 00:14:59 | |
How can a few pieces of chicken and a bag of frozen peas become a spring dinner worth repeating? In this bite-sized episode, we share the best things we ate this week to inspire each other — and you. By the end of this episode, you’ll want to make Nigella Lawson’s famous chicken and pea tray bake: easy enough for a weeknight, but impressive enough for guests. You’ll also discover a beginner-friendly strawberry rhubarb streusel bar that’s buttery, nutty, and jammy – and it’s ideal for making ahead for a picnic or potluck. Tune in for a quick dose of home cooking inspiration! *** For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! *** Links: Chicken and pea tray bake from Nigella Lawson Kari's recipe for strawberry rhubarb crumb bars comes out Sunday (5/20) on our Substack ! It was inspired by Sally’s Baking Addiction and Cooking Classy. Simple strawberry rhubarb compote to serve with scrambled oats from Feel Good Foodie **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes! | |||
| What Do You Bring To A Potluck? Ten Recipes for Picnics, Beach Days, And Feeding A Crowd | 19 May 2026 | 00:31:32 | |
What do you bring to a picnic or potluck that’s guaranteed to impress, and won’t wilt, melt, or fall apart before guests arrive? Summer entertaining sounds fun — until you’re staring at a sign-up sheet, wondering what to make besides the same pasta salad. In this episode, we share 10 crowd-friendly recipes that travel well and hold up in warm weather. By the end of this episode, you’ll:
Press play now and discover your next potluck dish – it’s the one everyone will be asking you to bring again next year! *** This episode is brought to you by: Little Sesame HummusWe’ve both been longtime store-bought hummus skeptics… until Little Sesame. Their hummus is unbelievably smooth, bright, and it was created by passionate chefs, they use regeneratively farmed chickpeas, and it's clean label certified. And now, Little Sesame has launched snacking options available at Targets nationwide. The lineup includes: a hummus snacker with pretzel pita chips, protein hummus with 10g of protein per pack, and hummus for kids — a grab-and-go pack perfect for lunch boxes and long car rides. Find Little Sesame at Targets nationwide or visit eatlittlesesame.com to find a store near you. Use code SNACKING10 for 10% off! *** Appetizers and Small Bites: Mexican Fruit Cups by Isabel Eats Million dollar deviled eggs by Sugar Spun Run or Parsi Deviled Eggs from Niloufer Ichaporia King’s cookbook, My Bombay Kitchen, via Sujata Massey Spinach corn dip by Hetty Lui McKinnon for NYT Cooking Salads and Veggies: Vegetarian Dan Dan Noodle Salad by Hetty Lui McKinnon for NYT Cooking Kasha Varnishkes salad by Adeena Sussman Sandwiches: Muffaletta Sandwich by Laura Fuentes Hailey Catalano’s Mean Green Turkey Sandwich Desserts S’mores Bars from Sarah Carey via Martha Stewart Cheesecake bars with all the berries from Smitten Kitchen Strawberry Biscuit Sheet Cake by Sarah Carey via Martha Stewart Carolina Gelen’s Easy No-Bake Chocolate Milk Pie More inspiration from our archives! Potlucks and Picnics! Episode 179 What do you eat on a road trip? Episode 195 **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes! | |||
| A Banana Snacking Cake from Cookbook Club + An Easy Spring Soup | Our Best Home Cooking Bites of the Week | 14 May 2026 | 00:14:56 | |
What recipes actually stick with you when you discover a new cookbook? In this bite-sized episode, we share the best things we ate this week to inspire each other and you. By the end of this episode, you’ll want to bake a warmly spiced turmeric banana snacking cake. It's easy to make, easier to eat, and it comes from the "Diaspora Spice Co Cookbook" —the featured book at a recent cookbook club gathering. You’ll also want to try a bright, simple carrot and cauliflower soup that feels especially right for spring cooking. Tune in for a quick dose of home cooking inspiration. *** For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! Our next gathering is May 13th at 4:30 PM PT! See you soon! *** Links: The Diaspora Spice Co Cookbook Turmeric Banana Snacking Cake shared by Have a Little Something Lemony Carrot and Cauliflower Soup by Melissa Clark for NYT Cooking **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes! | |||