Food Friends: Home Cooking Made Easy

Epizode

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  8 Make-Ahead Salads for Fall 15.09.2026 26min

  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 potluckFall 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:The best fall produce for prepping salads in advanceSimple techniques for keeping vegetables crisp, layering textures, and maximizing flavorFlexible recipes for hearty lunches, potlucks, and holidaysPress 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 thinHoney and harissa farro salad by Deb Perelman from The Smitten Kitchen Cookbook, via Serious EatsQuinoa with caramelized corn and scallions by Lauryn Tyrell for Martha StewartFour bean salad with green romesco by Alison Roman from her cookbook: Dining InWarm green bean and lentil salad by OttolenghiLentil salad with roasted radicchio and cauliflower by Alexandra Stafford for Food 52Pearled couscous and tomato salad from Baked By MelissaDeborah 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: 323-452-9084For 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!
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  Cookbook Club, Fig & Almond Cake + A Vegetarian Phyllo Pie | Our Best Home Cooking Bites 10.09.2026 18min

  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 SubstackCookbook club pick: David Tanis’ A Platter of Figs, which is out of print, but can be found used or at your local library tooSome highlights from cookbook club were: Corn, squash, and green beans with jalapeno butterFresh shell beans with sage and garlicBerbere pizzaFig and almond cake by David Tanis for NYT CookingSpiced veggie phyllo pie by Melissa Clark for NYT Cooking****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For 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!
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  What to Cook on Busy Weeknights: 6 Dinners, with Maggie Hoffman 08.09.2026 36min

  How do you make dinner happen every night without feeling like you’re starting from scratch?If you’re staring into the fridge at 5 p.m. with no idea what to make, this week Maggie Hoffman, host of The Dinner Plan, shares smart strategies for making weeknight cooking easier, along with a lineup of deeply satisfying fall dinners that come together quickly.Think: chewy noodles tossed in a 5-minute sauce, a crowd-pleasing sheet-pan meal, and a foolproof take on pasta e ceci.By the end of this episode, you’ll discover:Flexible meal-planning tricks that help ingredients stretch furtherFlavorful, low-effort meals that can pull you out of even the deepest cooking rutTwo meatless dinners that might end up in regular rotation in your kitchenPress 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 podcastsSubscribe 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 ShukComforting 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 BakingWhat 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 RogersVegetables the Italian Way by Giulia ScarpaleggiaCarla Lalli’s new book: Food is a Feeling****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For 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!
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  Easy Pickles, A Quick Way To Use Up Broccoli + A Surprising Carrot Cake with Leah Koenig | Our Best Home Cooking Bites 03.09.2026 25min

  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: 323-452-9084For 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!
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  Hosting this Fall? Four Menus for Seasonal Cooking at Home 01.09.2026 38min

  What do you serve when you want to host, but don’t want to spend the entire day in the kitchen?Fall is one of our favorite seasons for gathering, from back-to-school dinners and Jewish High Holidays to casual meals with family and friends. But putting together a menu — and getting everything on the table at the same time — can feel like a lot of work.This week, we’re sharing four complete fall menus designed to help you plan ahead, cook strategically, and actually enjoy your own gathering. By the end of this episode, you’ll:Learn how to build a fall menu around dishes that can be prepped, cooked, frozen, or reheated ahead of timeDiscover a fully vegetarian menu that is casual and can feed a big crowdFind out the secrets to achieving tender brisket and flavorful roast chickenPress 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 NosherSmoked fish platter 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 KitchenBeer and onion braised brisket from EpicuriousCast iron skillet potato kugel from Smitten KitchenFarro 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 chipsMushroom pizza with kale and red onionsPotato rosemary pizzaRoasted vegetable salad with farro and goat cheese by Walder Wellness Arugula fennel apple salad (no cheese) by The First MessIce creamFall bounty dinner:Harissa apricot braised chicken by Samin Nosrat from Good ThingsCharred green beans and lemony yogurt by Yossy Arefi for NYT CookingOttolenghi pomegranate tomato saladDavid Leibovitz' oven-roasted plums over pound cake, angel food cake or with vanilla ice creamRoast Chicken Dinner at Kari’s Portuguese chicken and potatoes from Feasting at HomeAlison 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: 323-452-9084For 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!
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  One-Pot Meatballs & Greens + Two Italian Cookies | Our Best Home Cooking Bites 27.08.2026 13min

  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 eggsDouble chocolate biscotti by Jenn Segal from Once Upon a ChefTorchetti al burro (Italian butter cookies) from Recipe from Italy ****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For 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!
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  Recipes We’re Really Cooking! A Summer Recap + The Best of Season 4 25.08.2026 28min

  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:Discover make-ahead salads that have become staplesFind a hosting-worthy sheet-pan dinner that’s easy enough for a weeknightGet two cookie recipes we bake year-round — and that are perfect for cookie boxes and giftingTune 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 CookingKari also mentioned making a take on tostadas based on Roasted Broccoli and Potato Tacos by Kay Chun for NYT CookingSalads: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 TikTokSweets:Sonya’s galette recipeSonya 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 MagazineKung Pao Tofu by Ham El Waylly for NYT CookingSalads: Smitten Kitchen’s simplified version of the famous roasted chicken and bread salad from the Zuni Café CookbookFrizzled-onion cabbage salad by Shilpa Uskokovic for Bon AppetitSweets:Pistachio Halvah Rice Krispie Treats by Miro Uskokovic from NYT Cooking (unlocked)Jam sugar cookies by Hewn restaurant in Chicago MagMORE RESOURCES FROM THIS EPISODE:How to Start a Cookbok ClubThe date fudge recipe Kari talked about can be found in Ham El-Waylly’s book: Hello, Home CookingSonya mentioned great tostadas from El Sazaon Di Mi Rancho in Portland, OR, and her Chicken Tinga recipe
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  A Must-Try Pizza Recipe + A Favorite Breakfast Dish | Our Best Home Cooking Bites 20.08.2026 14min

  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 pizzaChilaquiles from ChiLAquiles on Venice and Hauser in Los AngelesChilaquiles master recipe from Rick Bayless, and a store-bought sauce recommendation (and great article!) by Jarret Melendez from EpicuriousAlso 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: 323-452-9084For 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!
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  Meatless Sheet-Pan Dinners for Easy Home Cooking (Re-Release) 18.08.2026 29min

  What if your next vegetarian dinner could be packed with flavor - and made entirely on a sheet-pan in your oven?Whether you're trying to cook more plant-based meals, accommodate a vegetarian at your table, or just need low-effort dinner ideas, this episode is full of satisfying recipes that are anything but boring.By the end of this episode, you’ll:Learn how to make a sheet pan lasagna dotted with creamy ricotta cheese — no layering or béchamel-making requiredDiscover how to turn basic veggies into shawarma-spiced mainsFind out about a gluten-free, noodle dish that takes less than 30 minutes to makeHit 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 versionHow to make crispy garlic breadcrumbs (to top your eggplant or cauli parm)Mushroom shawarma from Eating Well, or Sonya’s eggplant shawarmaRoasted 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 & LemonsEric Kim’s Sheet-pan Japchae for NYT Cooking (unlocked), and his sheet-pan bibimbapSweet potato and black bean tacos by Sarah Bond from Live Eat Learn****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For 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!
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  Grandma’s Plum Crumb Bars + A One-Skillet Summer Dinner | Our Best Home Cooking Bites 13.08.2026 14min

  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 barsKari’s strawberry rhubarb crumb barsMiso brown butter rice cakes with corn by Shilpa Uskokovic for Bon Appetit****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For 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!
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  Puerto Rican Home Cooking, with Omi Hopper 11.08.2026 27min

  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:How fresh sofrito and homemade sazón can transform even simple weeknight mealsHow to meal prep for flexibility, instead of a fridge full of repetitive leftoversFlavor-packed shortcuts to get dinner to taste special without starting from scratchPress 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 CookingYou can find more inspiration from Omi on her TikTok, YouTube, Instagram, and her site: Cooking Con OmiOmi’s Recipes:SofritoAlcapurrias Roast pork shoulder Homemade Sazon spice blendPotato salad with apples One pot macarone con carne (macaroni with beef)Other dishes mentioned:Bacalao (Puerta Rican Salt Cod Stew) from Simply RecipesHer winning pineapple jalapeno salmon dishSome of Omi’s favorite recipe developers;King Rey CooksTiniMichelle DislaCassie Yeung****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For 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!
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  Too Hot to Cook? Easy Summer Dinner Ideas to Beat the Heat 04.08.2026 32min

  What do you cook when it's too hot to turn on the oven (or even the stovetop)… but everyone still needs dinner?When summer temperatures climb, even the simplest meal can feel like too much effort. If you've been relying on takeout, eating cereal for dinner, or are staring into the fridge hoping for inspiration, this episode is full of practical ideas for keeping your kitchen cool.We're sharing our favorite no-cook and low-cook meals, make-ahead recipes, refreshing drinks, and easy summer desserts that make the most of the season without heating up the house.By the end of this episode, you'll discover:A 5-minute meal built around a single package of tofuHow a rotisserie chicken can become a picnic-friendly Vietnamese-inspired dinnerTwo noodle dishes that rely on quick, flavorful, no-cook saucesPress 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 LifeSalsa cruda di Pomodoro — pasta with raw summer tomato sauce — from Lidia BastianichZucchini 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 ZooBiBim Guksu (spicy mixed noodles) by MaangchiItalian grinder bean salad by Alexis de Boschnek for The Kitchn, and Edi’s favorite sun-dried tomato dense bean saladSummer tartines four ways from Serious EatsChicken banh mi by Recipe Tin EatsLemon possets by Toni Chapman for NYT CookingHomemade Gatorade by Lexi at Crowded KitchenFrozen coconut limeade by Smitten Kitchen****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For 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!
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  Summer Corn! 10 Recipes for Cooking Easy Seasonal Meals at Home (Re-Release) 28.07.2026 28min

  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:Uncover the secrets to cooking perfectly grilled corn on the cobGet inspired by a 30-minute corn-filled ramen with miso butterLearn how to make “corn ribs,” a popular restaurant dish that’s easy and delicious to recreate at homePress 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 butterHow to make corn ribs from Food WishesSonya' 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 TimesSarah Jampel’s spicy corn coconut soup for the NY TimesHam El-Waylly’s corn and miso pasta salad for the NY TimesSue 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 TimesSonya’s corn, romano bean, tomato pasta dish Korean corn cheese by Darun Kwak for the NY TimesOther mentions:Our episode with Javier Lara: The three sisters: Indigenous wisdom for growing, sharing, and home cooking squash, beans, and cornAll Time restaurant in Los Angeles****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For 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!
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  Two Salads You Can Make Once, And Eat Twice (or Three Times)! | Our Best Home Cooking Bites 23.07.2026 12min

  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 CookingAnd Quinoa and broccoli spoon salad by Sohla El-Waylly for the NYT Cooking Also, we love this Cauliflower Salad Sandwiches recipe from Ham El-WayllyObsessively good cucumber avocado salad from Smitten Kitchen ****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For 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!
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  Our Top 10 Best Bites of All Time! Celebrating 300 Episodes of Food Friends 21.07.2026 37min

  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:The beginner-friendly lentil dish we’ve been making for over a decade for friends, clients, family, and meal prepAn effortless no-measure cake that's earned a permanent spot in our baking rotationSmart ways to use your slow cooker and Instant Pot to get flavorful dinners on the table fasterWhether 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 FIVEOur coconut red lentil recipe“No Measure” French Yogurt CakeIna Garten’s stuffed shells recipe – Sonya adds fresh thyme instead of Italian seasoning + grated parm or pecorino on topInstant Pot Polenta Cacio e Pepe by Carla Lalli Music for Bon AppetitOur two takes on egg salad from our Substack!KARI’S TOP FIVESonya’s simple tomato confit with thymeMidwestern Monster cookies French onion crostini by Lemon Tree DwellingCrispy taco salad shells for homemade taco bowls Viral “Glow Soup” by Maddie Harrington of Nutriously Easy ****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For 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!
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  A One-Bowl Berry Almond Cake + Homemade Chopped Cheese Sandwiches | Our Best Home Cooking Bites 16.07.2026 13min

  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 InAlison Roman’s blueberry muffin recipeChopped cheese by Melissa Knific for NYT Cooking ****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For 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!
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  Our Top 8 No-Bake Desserts for Summer Hosting! (Re-Release) 14.07.2026 28min

  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:How to stay cool with a refreshing icebox cake and an over-the-top frozen pieA classic Midwestern cookie loaded with chocolate and peanut butterA make-ahead dessert that maximizes seasonal fruit and is perfect with a scoop of vanilla ice creamTune 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 recipesIna Garten’s mocha icebox cakeChocolate wafers for icebox cake18 ice cream pie ideas from Taste of HomeNot-so-classic peach melba from David Tanis for the NY TimesClassic Scotcheroos recipes from Tastes Better From ScratchBuckeyes recipe by Tammy Winters for All RecipesTricia Yearwood’s no-bake rocky road barsAll the rocky road bar combos on TikTokIna Garten’s limoncello fruit salad recipe****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For 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!
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  A 10-Minute Dessert from Cookbook Club + A Lemony Pasta with Greens | Our Best Home Cooking Bites 09.07.2026 18min

  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 SubstackDac Biet: An Extra-Special Vietnamese Cookbook by Chef Nini Nguyen and Sarah Zorn – in the book you’ll find the recipes for:Green Jackfruit and Cabbage SaladLemongrass Ground MeatPickled eggplant (here’s a similar version to try)And Coconut Tapioca banana pudding (here are two similar recipes: one from Serious Eats with crushed peanuts, and another with caramelized banana on top from Food 52) You can find more of Chef Nini Nguyen’s recipes hereLemony Chard with chickpeas and feta by Hetty Lui McKinnon, tossed with pasta****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For 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!
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  What Do You Do With All The Zucchini? Cooking Seasonal Summer Recipes 07.07.2026 29min

  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:Discover 30-minute dinners, like a one-skillet meatless meal with a 5-minute game-changing yogurt sauceLearn cooking techniques to get the best texture and flavor out of your zucchini – like crisp edges and lots of caramelizationFind out an unexpected, delicious, and easy way to freeze and use up any summer squashPress 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 SlagleIna Garten’s Parmesan roasted zucchini Zucchini tots from Recipe Tin EatsGrated zucchini orecchiette from Hailey CatalanoCorn and zucchini orzo casserole by Half Baked Harvest Zucchini roll-ups from Wholesome YumWhite Zucchini Pizza by Yumna Jawad, from The Pioneer Woman Zucchini in smoothies (frozen ahead of time) from Love & LemonsZucchini cookies with lemon glaze by Foodie CrushAlso mentioned:Gabrielle Hamilton’s zucchini topsA few all-time favorites;Thomas Keller's viral zucchiniElizabeth 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 RoccoKari’s favorite carmelized zucchini pasta by Ali Slagle for the NY TimesFarfalle with yogurt and zucchini by George Germon and Johanne Killeen for Food & WineZucchini 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: 323-452-9084For 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!
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  The New York Times' Most Popular Recipe + Fried Zucchini Blossoms | Our Best Home Cooking Bites of the Week 02.07.2026 13min

  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: 323-452-9084For 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!