Do you have veggies sitting in your fridge that need to be cooked…today? 

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

You’ll want to make this easy dumpling stir fry; it brings dinner to the table quickly while creating more space in both your fridge and freezer. You’ll also be inspired by this unexpected way to cook green beans (no blanching required!), plus a delicious salad that includes both crunchy and grilled elements and celebrates fresh seasonal flavors. 

Tune in for a quick dose of home cooking inspiration!

***

Links to from this week’s show:

A dumpling stir-fry recipe from the Kitchn, similar to what Kari made this week

Grilled green beans from A Couple Cooks

A marinated kale and green bean salad from Bon Appetit

***

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

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

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

Do you ever find yourself wanting the comfort a homemade meal, but not wanting to spend a ton time OR have to take out a bunch of pots and pans to make it? 

This week, we're re-releasing one of our fan-favorite episodes where we dive into the ultimate guide to sheet pan meals. Whether you're a busy parent or someone who loves a no-fuss dinner, we've got you covered. Imagine the sizzle of perfectly crispy chicken, the aroma of saucy teriyaki chicken, and the vibrant colors of a hearty vegetarian dinner — all made on just one sheet pan.

By the end of this episode you’ll…

1. Learn how to whip up a flavor-packed teriyaki chicken dinner in under 30 minutes.

2. Discover the secret to making the crispiest oven-baked chicken parm that will rival your favorite restaurant.

3. Get our go-to vegetarian sheet pan meal that’s as satisfying as it is simple — perfect for Meatless Mondays or any night of the week.

Tune in now to discover how a sheet pan meals can make any dinner easier!

***

Links to from this week’s show:

We recommend local restaurant supply stores for sheet pans, or these excellent Nordicware pans

Sonya’s sheet pan Seattle-Style chicken teriyaki 

The Meatball Shop’s cookbook

Sheet pan sausage supper via Food Network

Sheet pan chicken parm via Rich Rosendale

Sheet pan haloumi via The Kitchn

Sheet pan eggplant parm via Food & Wine

Sheet pan harissa salmon by Colu Henry for the NY Times

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Or give us a CALL on our kitchen phone! 323-452-9084

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

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

You’ll want to make this delicious and cleverly named “Scuttlebutt sandwich,” which combines pillowy foccacia with tangy pickled beets for an unexpected summer meal that’s equally perfect for entertaining as it is for your next beach day.

And if you bought too many peaches at your local stand or farmers’ market, you’ll want to whip up one of our favorite peach desserts — a simple take on peach melba, or classic pie with a buttery crust.

Tune in for a quick dose of home cooking inspiration!

***

Links to from this week’s show:

Scuttlebutt sandwich adapted by Sara Bonisteel for the NY Times

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

Perfect peach pie from Sally’s Baking Addiction, and Peach Pie with Honey and Ginger from Alison Roman

***

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

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

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

This week we break down the elements for hosting a successful potluck meal, whether it’s for Thanksgiving or any time of year. We’ll share our favorite dishes, as well as tips for both hosting or attending potlucks.

As always, Kari and Sonya will share their unique culinary experiences like Kari’s favorite Midwestern “salads” that her family makes at Thanksgiving, both of which include Cool Whip. And Sonya shares a couple of different approaches to potato salad, including a classic Soviet potato salad that includes canned peas… and Kari’s not so sure about it.

For us, Thanksgiving and potlucks are a time to throw out the playbook and do what feels right to you. All traditions and food memories are welcome, even when they include Cool Whip and canned peas.

***

Links to recipes from this week’s show:

Kari’s favorite farro salad: Charlie Bird’s Farro Salad by Melissa Clark

Sonya’s favorite Spinach and Roasted Vegetable Salad with Chickpeas, also by Melissa Clark

Kari’s family’s jello salad recipes

Sonya’s Salad Olivier recipe, a Soviet-style potato salad

Dorie Greenspan’s Pumpkin Stuffed with Everything Good

Sonya tells Kari all about the life-changing frittata made by her chef friend, Lauren Chandler. Who knew this simple egg dish could be so delicious with a few key, unexpected, ingredients?

Frittatas and egg casseroles are the perfect dishes to feed a crowd during the holiday season, or really any time of year. Kari and Sonya also talk about Kari’s breakfast egg casseroles, and the benefits of having a dish you can make the night before, and easily pop into the oven in the morning.

***

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

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

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

Links to our favorite related recipes:

Just a Taste’s Make Ahead Breakfast Casserole is perfect for fall

Melissa Clark’s Green Strata with Goat Cheese and Herbs

Susan Spungen’s Sausage Egg and Kale Casserole

Marcella Hazan’s Bolognese Recipe

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

Kari is known for bringing jars of delicious, nourishing soups and broths to her friends’ doorsteps. Homemade broths and soups can be the best gift you can give someone, especially if they’re under the weather or going through a rough patch. In this episode, we talk about all the ways we like to make bone broth, mineral broth, and vegetable broth, and how we turn those broths into soup.

Links to some of our favorite related recipes:

Rebecca Katz’ Mineral Broth, and her book The Cancer Fighting Kitchen

Serious Eats collection of stock and broth recipes

Ina Garten’s chicken noodle soup recipe

Sonya’s chicken pelmeni recipe

Sonya’s quest for the perfect chocolate chip cookie led her on a 10-year journey of tasting, testing, and asking hundreds of questions all in the name of creating her ideal version of America’s most iconic cookie. In this episode, we examine the ingredients that make a great chocolate chip cookie, delving into specifics about butter, chocolate, and more. Sonya reveals details about the many chocolate chip cookies that she loved before creating her ultimate recipe for the perfect chocolate chip cookie. Kari confesses that she prefers to eat her cookies frozen and that her freezer is stocked with cookies of all kinds, including the colorful boxes sold by enthusiastic young girl scouts. Our conversation explores a spectrum of cookie making and eating that’s sure to leave you with a serious craving for your perfect version of a chocolate chip cookie!  

Links to some of our favorite recipes:

Bon Appetit’s Brown Butter and Toffee Chocolate Chip Cookies

Christina Tosi’s (of Milk Bar) famous chocolate chip cookie with non-fat milk powder

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

Sonya’s Chocolate Tahini Chocolate Chunk Cookie

Alison Roman’s Salted Butter and Chocolate Chunk Shortbread

Have you ever found yourself craving the comfort and ease of a homemade casserole dish, but you just wish it could be full of vibrant flavors and veggies instead of something bland and starchy? 

In this episode, we’re sharing delicious vegetarian casseroles that offer solutions for those of us seeking hearty but not heavy dishes that are perfect for weeknight meals, potlucks, or even your next dinner party. 

You will discover:

1. Casseroles that emphasize veggies, herbs, and flavor, yielding delicious modern meals that are hearty but not heavy 

2. Six recipes that can be adapted for any dietary need, including dairy-free and gluten-free options.

3. Time-saving tips for making casseroles ahead and freezing them for future enjoyment

Tune in now to learn how to transform your home cooking with modern vegetarian casseroles that are sure to become your new go-to dishes!

***

Links to from this week’s show:

Kari and Sonya’s recipes for Mediterranean quinoa casserole, Ratatouille casserole, and Cheesy baked polenta casserole with greens and summer herbs 

Heidi Swanson’s quinoa patties

Eggplant and bulgur stuffed vegetables from Gourmet Magazine 

Sonya’s stuffed tomato recipe 

Smitten Kitchen’s ratatouille

Layered Eggplant, Zucchini and Tomato Casserole from Food & Wine

Our favorite brand of mandoline

Summer squash gratin by Laura Rege for Food & Wine

Classic Jiffy corn casserole from The Kitchn

Scratch-made corn casserole with poblano from My Texas Kitchen and also from Eating Well 

Farro and cauliflower parm by Sarah DiGregorio for the NY Times

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Or give us a CALL on our kitchen phone! 323-452-9084

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

Are you looking for an easy way to amp up your fruit desserts and take them to the next level this summer? 

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

You’ll want to make this easy rich almond cream, aka frangipane, to instantly improve fruit desserts made with summer’s juiciest peaches, apricots, and cherries. You’ll also want to make a winning crunchy and delicious rainbow salad that’s stunning to bring to the weeknight dinner table, and beloved by kids and adults alike!  

***

Links to from this week’s show:

King Arthur flour frangipane (almond cream) recipe

Sonya’s rainbow salad 

Seka Hills elderberry balsamic vinegar 

Great Jones’ baking sheets

***

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

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

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

Tune in for a quick dose of home cooking inspiration!

Do you find yourself staring at gorgeous piles of ripe, colorful summer tomatoes and longing to turn them into something special? Something unforgettable? 

If you need a boost of inspiration to make use of the juicy tomatoes in your kitchen and are underwhelmed with your standard summer tomato repertoire, tune into this week’s episode to enhance your home cooking! 

This week you’ll learn….

1. The trick to keeping even the juiciest BLT sandwiches neat and tidy, plus a genius vegetarian version that’s full of flavor and sure to please all the guests at your dinner table. 

2. How to bake a summer tomato tart that even The Great British Bake-Off would approve of, hint: no soggy bottom pies allowed. 

3. An easy recipe that turns sweet cherry tomatoes into a weeknight sheet-pan dinner, helping you get a delicious dinner on the table in minutes

Don’t miss out on these six mouth-watering tomato recipes and tune in now to transform your summer cooking! 

***

Links to from this week’s show:

How to make a bacon weave video from Justin Chapple for Food and Wine, and his BLT recipe

An HLT sandwich from the NY Times  – like a BLT but with halloumi  instead

Yemenite tomato dip from Ottolenghi

Pan con tomate (spanish tomato bread) by Kenji Lopez-Alt for Serious Eats

Hoda’s restaurant in Portland, OR

A fatoush salad with pomegranate molasses dressing by Reem Assil via Tasting Table 

How to make homemade pita chips from Natasha’s Kitchen 

Fresh tomato tart by David Leibovitz, and another great tomato tart from Smitten Kitchen 

Paneer with burst cherry tomato sauce by Sohla El-Waylly for Bon Appetit

10-minute sausage skillet with cherry tomatoes and broccoli by Anna Stockwell for Epicurious

Simply Tomato cookbook by Martha Holmberg, and her tips on frying up tomato leaves

57 summer tomato ideas from Bon Appetit

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Or give us a CALL on our kitchen phone! 323-452-9084

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

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

If you have a sweet tooth and a love for stone fruit, you’ll want to whip up one of our favorite easy cherry cakes. Kari’s stunning sweet cherry upside-down cake can be baked in a well-loved cast iron pan and topped with a healthy dollop of whipped cream, and Sonya’s favorite one-bowl snacking sour cherry cake comes together in minutes with no special equipment required.

Tune in for a quick dose of home cooking inspiration!

***

Links to from this week’s show:

Upside-down sweet cherry cake by Jerelle Guy for the NY Times

Sonya’s One-bowl sour cherry cake 

Cherry pitter from OXO

Great Jones colorful sheet pans

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Or give us a CALL on our kitchen phone! 323-452-9084

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

Have you ever wandered through a summer farmers’ market, hypnotized by stand after stand of crisp lettuces, juicy peaches, colorful tomatoes of every shape and size, and giant watermelons…yet unsure of what to buy and how to cook with it?

Our latest episode dives into this common dilemma, offering practical tips and creative ideas to make the most of your market finds, including our top 6 essential items we can’t stop buying.

In this episode you’ll learn how to:

1) Transform seasonal produce into delicious, easy-to-make meals - ensuring you never face wasted vegetables or fruit again 

2) Time-saving tricks for prepping and storing your farmers' market haul, including how to preserve the bounty for future ease and enjoyment. 

3) Unique, trusted recipes for our top 6 produce items

Tune in now to turn your next farmers market trip into a culinary victory that makes shopping, cooking, and hosting a pleasure!

***

Links to from this week’s show:

Grilled potato recipe from The Kitchn

Mixed sabzi with yellow 8-ball squash from the NY Times

Superba restaurant in Los Angeles

Grilled romano beans by Karen Martini

Cauliflower salad by Ham El-Waylly for the NY Times – serve it in buttered hot dog buns!

Cilantro date chutney  by Samin Nostrat for the NY Times, (she suggests putting it on turkey sandwiches) 

Little breakfast parfaits with lemon yogurt + fresh cherries, kid friendly!

Upside-down sweet cherry cake by Jerelle Guy for the NY Times

Sonya’s One-bowl sour cherry cake

You can find Sonya’s cucumber deli salad in her cookbook, Braids

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Or give us a CALL on our kitchen phone! 323-452-9084

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

Are you craving a crispy, fun, and inclusive party dish that will satisfy vegans, vegetarians, and meat-eaters…all at the same dinner table? 

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

You’ll want to make this classic Mexican party dish that accommodates a range of dietary restrictions from gluten-free to dairy-free, and are easy to customize with fresh toppings! You’ll also want to cook up this one-pot weeknight meal that’s veggie-forward, helping you get dinner on the table in a snap!

Tune in for a quick dose of home cooking inspiration!

Links to from this week’s show:

The kind of veggie quinoa bake that inspired Sonya’s weeknight meal 

Rick Martinez’s chicken taquitos from the NY Times 

Mashed potato taquitos from Abraca Shaba

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Or give us a CALL on our kitchen phone! 323-452-9084

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

Have you ever wished you could get that smoky, charred flavor of grilled food without the hassle of firing up a grill?

If you dream of inviting friends over for a summer meal to enjoy a beautiful, grilled dinner, tune in to this episode for 8 BBQ recipes you can cook at home, even if you have limited space, time, or no grill whatsoever. 

In this episode, you’ll discover

1) How to use a cast iron grill pan to achieve those perfect grill marks and smoky flavors right in your kitchen, plus tips on how NOT to set off the fire alarm. 

2) Catering strategies from our personal chef days on how to braise, broil, and char a range of foods in your oven to mimic the grill experience

3) How to make delicious grilled pizzas and what to top them with, that will have your guests begging for the recipe and another invite to your house for dinner.

Don't miss out on these game-changing grilling hacks — tune in now to take your summer cooking skills to the next level!

Are you searching for a delicious weeknight meal…straight from your pantry? 

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

***

Links to from this week’s show:

Ali Slagle’s Farro and Lentils with Jammy Onions from the NY Times

Sonya’s farro cauliflower from her free Substack

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Or give us a CALL on our kitchen phone! 323-452-9084

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

You’ll want to make this flavorful farro bowl with spiced, roasted cauliflower and drizzled with simple tahini sauce…or sub in whatever veggies you’ve got in the crisper drawer! We’re also sharing a one-pot lentil farro recipe that comes together quickly for a delicious and satisfying vegan dinner, hot sauce on the side! 

Tune in for a quick dose of home cooking inspiration!

Are you craving fresh flavors to brighten up your summer meals and entertaining menus? 

Discover how summer herbs can transform simple recipes into tasty, seasonal meals that will delight your tastebuds + your guests all summer long! 

In this episode, you’ll learn:
1) Creative ways for using herbs in everyday cooking, like  “any herb green sauce” you can blend in seconds to serve with grilled meats and veggies
2) Expert tips on how to use herbs in your summer cocktails and mocktails
3) A thoughtful hosting gift straight from your garden or farmer’s market

Tune into our latest episode with Julia Dzafic, author of Garden Grown, and brighten your summer cooking with the magic of fresh herbs today!

***

Links to from this week’s show:

Julia Dzafic is a blogger and the author of Garden Grown. You can find more of her recipes on Instagam and on her site, Lemon Stripes.

Julia’s favorite caponata recipe, and her viral white chicken chili 

How to make homemade herbal teas from Learning Herbs

How to brew herbal teas by Naomi Spector from Learning Herbs

Vietnamese lettuce wraps with fresh herbs by Nagi Maehashi of RecipeTin Eats 

Kimchi lettuce wraps via the NY Times

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Or give us a CALL on our kitchen phone! 323-452-9084

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

Are you looking for an easy meatless meal that you can cook in 30 minutes or less?

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

You’ll want to make our favorite one-pot soy butter corn ramen that captures the sweetness of late summer, and a soba noodle dish that’s dressed with a surprise ingredient!

Tune in for a quick dose of home cooking inspiration!

***

Links to from this week’s show:

Soy-butter corn ramen by Hetty Lui McKinnon for the NY Times

Ottolenghi’s soba noodle and eggplant recipe via 101 Cookbooks – skip the dressing in the recipe and make a nutty peanut or tahini sauce instead. 

For an easy dressing, use this peanut sauce recipes but swap the peanut butter with tahini, and the chili sauce with gochujang, in this

***

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

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

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

Are you looking for easy weeknight dinner recipes that are fun to eat and kid-friendly?

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

You’ll want to make this twist on classic Sloppy Joe’s that’s laden with extra veggies, plus tips for serving that will make your weeknight dinner feel like a party! You’ll also want to make this simple taco dinner that’s easy to customize with your favorite salsa and any crunchy-fresh elements you already have in your fridge. 

Tune in for a quick dose of home cooking inspiration!

***

Links to from this week’s show:

Sam Sifton’s ground beef taco recipe  from the New York Times

Sloppy Joe recipe with bonus veggies via Celebrating Sweets

Sonya’s rainbow salad recipe guide

Great Jones colorful sheet pans

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

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

Do you ever find yourself staring at a sad container of storebought hummus and wish you had something more exciting to serve along with your chips and crudite? 

Everyone loves a good party snack, but we all know the frustration of serving the same boring appetizers and noshes. This episode will up your appetizer game with craveable dips and spreads that are easy to make at home. 

This week you’ll discover how to:

1) Say goodbye to bland store-bought dips and say hello to scratch-made nostalgic onion dip that you’ll still want to serve with a classic Ruffle’s potato chip.

2) How to create a light and airy whipped feta spread that pairs perfectly with summer veggies like crunchy-sweet sugar snap peas, crisp cucumber spears, and rainbow carrots. 

3) Unique dips that can double as an entree for a light summer dinner, like roasted cherry tomato and goat cheese dip served with crusty bread – a fun and seasonal approach to pizza dip! 

Ready to become the dip master of your next party? Hit play now and unlock the secrets to these festive summer dips and spreads!

***

Links to from this week’s show:

How to make onion dip in any combination: classic, shallot, leek, with labneh, greek yogurt, and more from Food 52

Ina Garten’s onion dip recipe

Whipped feta by Daniel Gritzer for Serious Eats

Baked goat cheese and cherry tomato dip from Foody Schmoody

Michael Solomonov’s hummus recipe from dried beans, and his 5-minute hummus recipe with canned chickpeas 

“Delicious Dips” cookbook by Diane Morgan, which includes Kari’s favorite Cauliflower dip

A cauliflower dip, from the Times of India 

Ukrainian eggplant caviar recipe from The New Baguette

A Midwestern-style Taco Dip Recipe from Sugar Spun Run

Classic 7 Layer Dip by Ali Slagle for The New York Times

Smoked Salmon Terrine from the Greedy Gourmet

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Or give us a CALL on our kitchen phone! 323-452-9084

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

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

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

This week you’ll discover:

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

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

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

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

***

Links to from this week’s show:

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

Ina Garten’s mocha icebox cake

Chocolate wafers for icebox cake

18 ice cream pie ideas from Taste of Home

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

Classic Scotheroos recipes from Tastes Better From Scratch

Buckeyes recipe by Tammy Winters for All Recipes

Tricia Yearwood’s no-bake rocky road bars

All the rocky road bar combos on TikTok

Ina Garten’s limoncello fruit salad recipe

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Or give us a CALL on our kitchen phone! 323-452-9084

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

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

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

Tune in for a quick dose of home cooking inspiration!

***

Links to from this week’s show:

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

Sonya’s tahini coffee cake recipe

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

Teff flour from Maskal Teff

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

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

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

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

In this episode, we share:

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

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

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

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

***

Links to from this week’s show:

Ottolenghi’s mango eggplant soba noodle salad via 101 Cookbooks

Soba noodle salad with peanut dressing from Vegetarian Times

Sambal olek chili paste

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

Japchae sweet potato noodle

Japchae recipe from Maangchi and from Rosenadle Online

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Or give us a CALL on our kitchen phone! 323-452-9084

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

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

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

Tune in for a quick dose of home cooking inspiration!

***

Links to from this week’s show:

Rainbow salad recipe on Sonya’s substack

French crepe recipe from Sweet as Honey

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

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

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

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

This week you’ll discover:

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

2. Tips on how to grill with ease

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

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

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

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

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

Tune in for a quick dose of home cooking inspiration!

***

Links to from this week’s show:

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

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

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

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

***

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

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

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

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

In this episode you’ll discover how to:

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

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

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

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

***

Links to from this week’s show:

Homemade granola bars from Eating Well

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

Jacobson salt turmeric popcorn seasoning blend

Pistachio stuffed dates with tahini by Sonya for The Nosher

Sonya’s cheddar cheese coin crackers

***

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

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

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

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

Tune in for a quick dose of home cooking inspiration!

***

Links to from this week’s show:

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

Doritto walking tacos from Eating on a Dime

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

***

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

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

We’ve all been there — exhausted, hungry, and in no mood to cook. But what if you could whip up something delicious without the stress? 

This conversation with Caroline Chambers, creator of the #1 food and beverage Substack: “What to cook when you don’t feel like cooking”, reveals her tried and true tips for getting a complete dinner on the table quickly and effortlessly, perfect for those nights when cooking feels like a chore.

In this episode you’ll discover:

The ultimate rotisserie chicken hack to save time and make easy delicious meals

Creative ways to get dinner on the table without dirtying every dish in your kitchen

How Caroline has built the #1 Food & Beverage Substack, and helped countless home cooks in the process

Tune in now to master the art of low-effort, high-reward cooking and make your weeknights easier!

***

Links to from this week’s show:

What to cook when you don’t feel like cooking, Caroline Chambers’ Substack

You can also find her on Instagram, or tune into her podcast: So Into That

Caroline’s brand new cookbook: What to Cook When You Don’t Feel Like Cooking 

Caroline’s: Sheet pan roasted sweet potato and chickpeas

Caroline’s: Salmon crunch bowls 

Caroline’s: 5-ingredient skillet enchiladas

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Or give us a CALL on our kitchen phone! 323-452-9084

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

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

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

This week you’ll learn…

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

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

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

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

***

Links to from this week’s show:

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

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

Alice Medrich’s famous cocoa brownie recipe via Food 52

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

Smitten Kitchen cheesecake marbled brownies

Cherry Bombe Cookbook for Kari’s favorite salted caramel brownies

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

Grasshopper brownies by Yossy Arefi for the NY Times

Butterscotch blondies from the Lemonade Cookbook

English Toffee Bars from Hersheyland

Chewy chocolate cookie bars from the Shabby Creek Cottage

***

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

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

Are you in a breakfast or lunch rut? 

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

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

Tune in for a quick dose of home cooking inspiration!

***

Links to from this week’s show:

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

Adrian Hale’s Mama Bread Cookbook

***

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

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

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

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

This week you’ll discover:

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

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

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

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

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

***

Links to from this week’s show:

Ina Garten’s antipasto platter

Marinated mozzarella balls from We Are Not Martha

Grissini breadsticks

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

Simple homemade anchovy dressing from The Kitchn

Sunday Sauce by Ali Slagle for the NY Times

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

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

How to make easy oven baked risotto via The Kitchn

Instant pot risotto from Pressure Cook Recipes

Jules de Strooper cookies and Italian pizzelles

Sonya’s crostada/galette recipe

***

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

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

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

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

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

Tune in for a quick dose of home cooking inspiration!

***

Links to from this week’s show:

Claire Saffitz’s rhubarb custard cake for Bon Appetit

Pfaff’s Bakery in Pontiac, Illinois

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

***

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

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

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

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

In this episode you’ll discover:

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

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

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

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

***

Links to from this week’s show:

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

Cauliflower steak with green yogurt sauce by Max Nelson for Food52

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

Cauliflower nachos from Hungry Happens

Cauliflower chips from Eating Well

Cauliflower pizza crust from The Ambitious Kitchen 

Andy Baraghani’s cauliflower bolognese from Bon Appetit

Cauliflower alfredo by Yumna Jawad from Feel Good Foodie

Buffalo cauliflower wings from Love & Lemons

Nigella Lawson’s cauliflower cheese

***

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

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

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

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

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

Tune in for a quick dose of home cooking inspiration!

***

Links to from this week’s show:

Sonya’s spiced pomegranate molasses wings 

Serious Eat’s best oven fried chicken wings

Melissa Clark’s mushroom bourginon from the NY Times

***

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

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

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

Step into the exciting world of breakfast possibilities!

In this episode, you’ll learn …

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

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

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

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

***

Links to from this week’s show:

Belle’s Bagels and Sycamore Kitchen in Los Angeles

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

Brown rice farina

How to sprout buckwheat

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

Chia pudding base from Love & Lemons

***

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

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

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

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

You’ll learn:

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

A simple ratio that yields the most luscious baked eggs.

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

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

***

Links to from this week’s show:

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

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

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

Kari’s family’s Breakfast Casserole

Melissa Clark’s Green Strata with Goat Cheese and Herbs

Marcella Hazan’s Bolognese Recipe

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

***

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

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

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

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

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

Tune in for a quick dose of home cooking inspiration!

***

Links to from this week’s show:

Creamy artichoke spinach stew by Sarah DiGregorio for the NY Times

Sonya’s chicken tinga recipe via her Substack 

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

***

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

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

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

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

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

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

***

Links to from this week’s show:

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

Baked by Melissa’s chickpea cake

Black bean cake recipe from Clean Eating

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

Bananas Foster by Brennan’s restaurant in New Orleans

Nielsen and Massey vanilla bean paste

***

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

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

It’s our 100th episode (yay!), and we’re celebrating with a listener question from our kitchen hotline!

Are you looking for unexpected ways to use winter herbs from the garden while the temps are still high? 

In this bite-sized episode, we share a listener question - and answer with expert advice - to inspire each other and you! 

You’ll want to make a flavorful weeknight chicken that leans on herbs for a boost of flavor, plus discover a new way to make a healthy snack even more delicious. Bonus: our listener offers her own expert advice on how to avoid a soggy-bottomed tomato tart.

Thank you to all our listeners and callers, and tune in now for a quick dose of home cooking inspiration!

***

Links to from this week’s show:

How to make a shrub with any combination of fruit + herb from Food52

Rosemary infused syrup from The Bearded Chef

Marinated rosemary chicken from All Recipes

Sonya’s simple tomato confit with thyme

Rosemary white bean salad from the Splendid Table

And a rosemary white bean salad with cherry tomatoes from Simply Recipes

Sonya’s rosemary turmeric roasted nuts

Justine Snacks blueberry cookies

***

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

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

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

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

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

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

Tune in for a quick dose of culinary inspo!

***

Links to from this week’s show:

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

Creamy miso dressing from The Devil Wears Salad

Smitten Kitchen’s marbled banana bread

***

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

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

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

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

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

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

***

Links to from this week’s show:

Skillet charred asparagus from Milk Street 

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

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

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

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

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

Farmers market potato and asparagus pizza from Love & Lemons

Our episode about a life-changing frittata

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

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

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

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

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

Tune in for a quick dose of home cooking inspiration! 

***

Links to from this week’s show:

Sonya’s turkey chili recipe

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

Roux in a bottle 

Snow cap beans, and whipple beans too!

***

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

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

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

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

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

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

***

Links to from this week’s show:

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

Dufour puff pastry

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

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

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

Homemade tapioca pudding from Taste Better From Scratch

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

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

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

Ina Garten’s honey glazed carrots with ginger

Peanut dipping sauce from Cookie and Kate

***

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

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

Want to add some sweetness to your week? 

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

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

Tune in for a quick dose of home cooking inspiration!

***

Links to from this week’s show:

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

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

Smitten Kitchen’s pizza beans

***

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

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

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

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

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

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

**

Links to from this week’s show:

Gnocchi leek soup with greens by Kendra Vaculin via Bon Appetit

Spring chicken miso soup by David Tanis via the NY Times

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

Another take on pickle soup by Mica Sivah for The Nosher

Sonya’s Yemenite white bean soup with zhoug

Soup au pistou by David Leibovitz

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

***

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

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

Want to add some excitement into your weekly meal routine? 

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

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

Tune in for a quick dose of home cooking inspiration!

***

Links to from this week’s show:

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

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

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

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

***

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

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

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

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

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

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

***

Links to from this week’s show:

Gumbo mix by C’est Tout 

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

Malaysian red curry paste from Grumpy Ginger

Chicken tinga from Muy Bueno Kitchen 

Butter chicken by Madhur Jaffery via Masterclass

Chicken flautas via Color and Spice

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

Chicken tetrazzini by Sam Sifton for the NY Times

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

Vicente Foods in Los Angeles

***

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

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

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

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

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

In this episode, you’ll gain insight into…

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

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

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

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

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Links to from this week’s show:

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

Sue’s NY Times’ Neapolitan checkerboard cookie video

Eleven Madison Park: The Cookbook 

Food Stylist Rebecca Jurkevich

Food Stylist and Cookbook Author, Susan Spungen and her IG

Amy Chaplain’s cookbooks

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

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

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

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

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

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

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

How to make cassoulet by Melissa Clark via NYT Cooking 

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

Priya Krishna’s cookbook, Indian-ish 

Cookbooks by Madhur Jaffery 

Homemade pasta dough from 101 Cookbooks 

Sonya’s cherry vareniki and poppy seed roll recipes

Is your blender sitting on your counter gathering dust? Or do you regularly make smoothies but wonder how else you can put your blender to use? 

In this episode, we tackle the common problem of underutilizing your blender, and you’ll…

Discover how to whip up a delectable breakfast and savory sauces effortlessly, like a tried and true Blintz recipe and an easy aioli

Learn how to make creamy, nutrient-packed dressings that are surprisingly non-dairy

Unlock the secret to creamy chia puddings and luscious mango lassis 

If you've ever felt your blender is just taking up cupboard space, we'll show you how it can revolutionize your cooking routine and help you create delicious meals with the push of a button. 

Tune in now to discover how this versatile kitchen tool can upgrade your next meal!

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Links to from this week’s show:

Mango coconut chia pudding from Ali Hooke

Mango Lassi from Swasthi’s Recipes 

Sonya’s savory blintzes recipe (or just use the batter part), and Shannon Sarna’s sweet blintzes

Julia Child’s crepe recipe

Traditional aioli from Melissa Clark via NYT Cooking, and cheater’s aioli from Cookie & Kate 

Broccoli Mum’s tofu dressing for cabbage salad from TikTok, and Basil tofu dressing (with silken tofu) from Viet World Kitchen

Whipped Tofu dip recipe by Kate Kassin via Bon Appetit 

Carrot miso ginger dressing from Nutri Bullet

Lamb and cilantro mint sauce recipe is from the cookbook: Seriously Simple: Easy Recipes for Creative Cooks 

A similar cilantro mint sauce, but use a blender instead of a food processor to get a better texture 

Basil oil from the NY Times

Summer gazpacho with coconut water, and Julia Moskin’s “Best gazpacho” from the NY Times

Chilled golden beet buttermilk soup from the NY Times, and Jamie Oliver’s chilled buttermilk beet soup 

Avocado date shake from  Primavera Avocados

Sonya’s raspberry tahini date shake recipe

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We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Or give us a CALL on our kitchen phone! 323-452-9084

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