Food Friends: Home Cooking Made Easy

Two Hosting Menus: A Small Dinner Party + Feeding a Crowd | Our Best Home Cooking Bites of the Week 04.06.2026 14min

What’s the secret to hosting a dinner party without spending the whole night stressed in the kitchen?In this bite-sized episode, we share the best things we ate this week to inspire each other—and you.By the end of this episode, you’ll have two go-to entertaining menus: one for a smaller dinner party and one for feeding a bigger group. We’re sharing the dishes, strategies, and make-ahead elements that help hosting feel more relaxed and enjoyable.You’ll also discover prep-friendly mains and salads, a summery dip that disappears quickly, and two desserts built around sweet, jammy strawberries and tart rhubarb.Tune in for a quick dose of home cooking inspiration!***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!***Links:Sonya’s Hosting at Home MenuChicken schnitzel, like this one from Smitten KitchenCrispy Tofu Schnitzel from Live Eat Learn Charred asparagus and snap peasMarinated beets, dilly cucumber salad (both can be found in her cookbook Braids )Samin Nosrat’s labneh dipMichael Solomonov’s 5-minute hummus recipeNicole Rucker’s Strawberry Rhubarb Pie Recipe from Amateur GourmetKari’s Picnic- Style Menu Spinach corn dip by Hetty Lui McKinnon for NYT Cooking from Episode 282 Picnics + PotlucksCruditesChevre swirled with Calabrian chili sauce and topped with honeycomb (or drizzled with honey)Hailee Catalano’s Mean Green Turkey Sandwich on pretzel rolls + vegetarian version on ciabatta rollsBig green salad with tons of dill and avocado with lemony orange-marmalade vinaigretteStrawberry rhubarb bars from Food Friends’ Substack****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!

Meal Prep like a Private Chef: Four Menus for Weeknight Dinners 02.06.2026 28min

What do private chefs actually cook for families during the week… and what can home cooks learn from it?In this episode, we’re pulling back the curtain on real client menus — from busy families with teenagers to households balancing different dietary needs. These are the kinds of meals designed to work in real life: flexible, flavorful, make-ahead friendly, and built to stretch into multiple lunches and dinners throughout the week.But this episode isn’t just about cooking for clients. We’re sharing the strategies we rely on in our own kitchens, too: prepping components, building meals around adaptable proteins and sauces, and making food that can evolve throughout the week instead of feeling repetitive by day two.By the end of this episode, you’ll discover:How to build “mix-and-match” weekly meal plans that don’t feel boringStrategies for prepping proteins, sauces, and vegetables once and using them throughout the weekFour unique menus that feature some of our go-to meals like customizable taco nights, a make-ahead panini, and our favorite mac n’ cheese (that has a secret serving of veggies)Tune in now to cook like a private chef in your kitchen!***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!***Links:SONYA's -- Menu #1For: 2 meat eaters /2 vegetarians/ 1 meal fresh + other meals prepped in advanceDinner for that night (plus extra):Taco bowls with ground beef, crispy tofu (add your favorite seasonings), cabbage slaw with jalapeno, cilantro, and lime dressing, spicy crema, avocado, and salsa verde + tortilla chipsAdditional meals for mix and match throughout the week:Creamy Lentil tomato soup by Carolina Gelen for NYT CookingRoasted shawarma chicken thighs, also added onion wedges and placed on a sheet panTurmeric black pepper tofu (I use potato starch or cornstarch instead of arrowroot powder)Roasted cauliflower and red onion, spiced with turmeric, cumin and corainder, with currantsHerby tuna salad (recipe can be found in Braids)Mixed lettuces and cucumberGreen goddess dressing (I use yogurt or sour cream in lieu of half of the mayo – you can skip anchovies for vegetarians)KARI - Menu #12 parents/2 teenage boys on Wednesdays Fish tacos with peach + mint + chive salsa by Martha Tinkler for Food Network Kitchen, plus tip for grilling fish: coat it in a thin layer of mayonnaise before putting on a very hot grill and don’t move it until it looks almost cooked through! It won’t taste like mayo and it won’t stick.Spicy skirt steak tacos with red cabbage - similar to Kari’s approachRoasted cornGrilled zucchiniKari’s Granola recipe is published in Sonya’s cookbook, BraidsChicken cheddar sandwich paninis for the fridge similar to what Kari makesSONYA - Menu #2Family of 2, 1 low carb, 1 teenagerMonday:Burger night – cooked in a cast iron pan, one served on a bun (for the teen), the other wrapped with iceberg (for the adult), topped with tomato, onion, avocado, cheese, and bacon. Served with roasted potato wedges (for the teen) and parsnip fries (adult), and a simple saladTuesday:Turkey Kheema (similar to this, but with turkey instead of chicken and no peppers), cauliflower and peas (Gobi Matar), with raita, cauliflower rice, and steamed riceWednesday:Sheetpan sausage with peppers and tomatoes with arugula saladThursday:Vietnamese bowls lemongrass marinated grilled pork, served with rice vermicelli noodles, shredded carrot and cucumber, bed of shredded romaine, almond butter dipping sauceKARI - Menu #22 dads/2 little kids on Thursdays Sweet potato mac and cheese similar to Kari’s: use full-fat dairy and can sub canned pumpkin for the sweet potatoChicken cheddar sandwichpaninis for the fridge similar to what Kari makesRoasted delicata squash salad with kaleTuna saladChicken soup - simply made, recipe from our SubstackGranola barsStrawberries, apriumsIna Garten’s honey orange yogurt****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!

Behind-the-Scenes Catering Tips + A Beef Noodle Dinner | Our Best Home Cooking Bites of the Week 28.05.2026 15min

What’s the simple chef trick that can make a basic fish dinner taste restaurant-worthy?In this bite-sized episode, we share the best things we ate this week to inspire each other—and you.By the end of this episode, you’ll want to try an easy technique for cooking fish at home that relies on one surprisingly simple ingredient: store-bought crème fraîche. You’ll also discover two comforting weeknight meals— a noodle bowl and French onion crostini— both built from a single pot of rich oxtail broth and its tender meat.Tune in for a quick dose of home cooking inspiration!***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!***Links:Herb grilled halibut with creme fraiche (once cooked, brush the fish with the creme fraiche)Arancini made with sushi rice from Serious EatsWildwood Cookbook and Rustic Fruit Desserts Cookbooks by Cory SchreiberGrandma’s beef and noodles by Gimme Some Oven – Kari used wheat ramen noodles in place of the egg noodles, and oxtail in place of the roastFrench onion crostini by Lemon Tree Dwelling ****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!

Weeknight Grilling! Easy Summer Cooking at Home 26.05.2026 29min

Has grilling ever felt too time-consuming, too messy, or impossible without a fancy backyard setup?This week, we’re simplifying grilling to make it feel more approachable, even on a weeknight.By the end of this episode, you’ll:Learn how to get charred, grilled flavor at home, with or without an outdoor grillDiscover easy summer meal ideas, including grilled salads, vegetarian dinners, unique kebabs, and fruity dessertsPick up practical strategies like shortcut marinades, make-ahead components, and smart ways to use peak-season producePress play now for low-effort, high-reward grilling ideas you’ll want to make all summer long!***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!***Links:Salads as MealsBig fat Greek salad with souvlaki-ish chicken by Meredith HaydnGrilled caesar salad by Vindulge and Kari’s “secret ingredient” Caesar dressing via our SubstackVegetarianSoba with grilled mushrooms and tofu by Ali Slagle for NYT CookingSpanish-style grilled veggies with breadcrumb picada by Tori Ritchie via Bon Appetit MeatGeorgian Shashlik (kebabs) from Silk Road Recipes Spiedies sandwiches from Binghampton, NY, recipe from Sam Sifton via NYT CookingFishGrilled albacore with citrus marinade from Wild Tide Seafood (shout out to Tim Wastelll and Old Pal restaurant in Portland for the inspiration)Mahi mahi tacos with fruity salsa from Food 52SweetsGrilled peaches with amaretti by Ina Garten via Food Network Grilled lemon pound cake with peaches and cream from Food & WineRice krispies treats toasted on the grill by Lena Abraham via Delish ****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For 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!

A Nigella Lawson Sheet-Pan Dinner + Strawberry Rhubarb Bars! | Our Best Home Cooking Bites of the Week 21.05.2026 14min

How can a few pieces of chicken and a bag of frozen peas become a spring dinner worth repeating?In this bite-sized episode, we share the best things we ate this week to inspire each other — and you.By the end of this episode, you’ll want to make Nigella Lawson’s famous chicken and pea tray bake: easy enough for a weeknight, but impressive enough for guests.You’ll also discover a beginner-friendly strawberry rhubarb streusel bar that’s buttery, nutty, and jammy – and it’s ideal for making ahead for a picnic or potluck.Tune in for a quick dose of home cooking inspiration!***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!***Links:Chicken and pea tray bake from Nigella LawsonKari's recipe for strawberry rhubarb crumb bars comes out Sunday (5/20) on our Substack ! It was inspired by Sally’s Baking Addiction and Cooking Classy.Simple strawberry rhubarb compote to serve with scrambled oats from Feel Good Foodie ****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For 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!

What Do You Bring To A Potluck? Ten Recipes for Picnics, Beach Days, And Feeding A Crowd 19.05.2026 31min

What do you bring to a picnic or potluck that’s guaranteed to impress, and won’t wilt, melt, or fall apart before guests arrive?Summer entertaining sounds fun — until you’re staring at a sign-up sheet, wondering what to make besides the same pasta salad.In this episode, we share 10 crowd-friendly recipes that travel well and hold up in warm weather. By the end of this episode, you’ll:Discover quick and easy appetizers, like a Los Angeles-inspired fruit cup, and a summer twist on cheesy artichoke dipLearn how to stabilize deviled eggs, build sandwiches that improve over time, and choose desserts that are easy to transport and serveGet inspired to try two no-bake desserts – a s’mores take on Rice Krispies treats, and a no-bake milk chocolate piePress play now and discover your next potluck dish – it’s the one everyone will be asking you to bring again next year!***This episode is brought to you by: Little Sesame HummusWe’ve both been longtime store-bought hummus skeptics… until Little Sesame. Their hummus is unbelievably smooth, bright, and it was created by passionate chefs, they use regeneratively farmed chickpeas, and it's clean label certified.And now, Little Sesame has launched snacking options available at Targets nationwide. The lineup includes: a hummus snacker with pretzel pita chips, protein hummus with 10g of protein per pack, and hummus for kids — a grab-and-go pack perfect for lunch boxes and long car rides.Find Little Sesame at Targets nationwide or visit eatlittlesesame.com to find a store near you. Use code SNACKING10 for 10% off!***Appetizers and Small Bites:Mexican Fruit Cups by Isabel EatsMillion dollar deviled eggs by Sugar Spun Run or Parsi Deviled Eggs from Niloufer Ichaporia King’s cookbook, My Bombay Kitchen, via Sujata MasseySpinach corn dip by Hetty Lui McKinnon for NYT Cooking Salads and Veggies:Vegetarian Dan Dan Noodle Salad by Hetty Lui McKinnon for NYT Cooking Kasha Varnishkes salad by Adeena SussmanSandwiches:Muffaletta Sandwich by Laura FuentesHailey Catalano’s Mean Green Turkey SandwichDesserts S’mores Bars from Sarah Carey via Martha StewartCheesecake bars with all the berries from Smitten Kitchen Strawberry Biscuit Sheet Cake by Sarah Carey via Martha Stewart Carolina Gelen’s Easy No-Bake Chocolate Milk PieMore inspiration from our archives!Potlucks and Picnics! Episode 179What do you eat on a road trip? Episode 195****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!

A Banana Snacking Cake from Cookbook Club + An Easy Spring Soup | Our Best Home Cooking Bites of the Week 14.05.2026 14min

What recipes actually stick with you when you discover a new cookbook?In this bite-sized episode, we share the best things we ate this week to inspire each other and you.By the end of this episode, you’ll want to bake a warmly spiced turmeric banana snacking cake. It's easy to make, easier to eat, and it comes from the "Diaspora Spice Co Cookbook" —the featured book at a recent cookbook club gathering. You’ll also want to try a bright, simple carrot and cauliflower soup that feels especially right for spring cooking.Tune in for a quick dose of home cooking inspiration.***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!Our next gathering is May 13th at 4:30 PM PT! See you soon!***Links:The Diaspora Spice Co CookbookTurmeric Banana Snacking Cake shared by Have a Little SomethingLemony Carrot and Cauliflower Soup 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!

What We Eat in a Day! What We Really Cook At Home, Spring Edition 12.05.2026 35min

Ever wonder what private chefs actually cook for themselves when they’re tired, busy, craving comfort food, or stuck in a cooking rut?If your meals have been feeling repetitive lately, this episode offers a look at two real days of home cooking with new ideas to get you through the week. Through practical meal planning, freezer clean-outs, farmers market finds, and smart store-bought shortcuts, we share the kinds of meals we actually make on a regular day—approachable, flexible, and satisfying.By the end of this episode, you’ll:Discover make-ahead breakfast: including a new take on chia pudding, a prep-friendly frittata, and a whole-grain muffin you can bake in minutesLearn simple ways to rely on your freezer to get dinner on the table — all you need is a bag of dumplings and a bunch of greensFind out how lunch can come together in 10 minutes or less and still feel fresh and substantialPress play now for a behind-the-scenes look at what two food-loving home cooks actually eat in a week — and leave with ideas you’ll want to make right away!***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!Our next gathering is May 13th at 4:30 PM PT! See you soon!***Sonya Day #1Breakfast: Blackberry coconut chia pudding topped with fruit and almonds (blackberries and strawberries)Lunch: Jammy eggs, sauerkraut, fruit, veggies, sourdough crackers (Share crackers brand)Dinner: Berbere meatballs from NYT Cooking (unlocked), oven roasted sweet potatoes cubes with lemon rounds and onion wedges, spring salad with radishes and snap peasKari Day #1Breakfast: Breakfast brownies, a recipe I’m testing, but using this chocolate amaretti cookie as a starting point, subbing in oats, banana, dates, wheat bran, etc. Recipe forthcoming!Lunch: Beef kimbap from H Mart, dragon fruit, crunchy ramen chipsDinner: One-pan dumplings with kale by Ali Slagle from NYT CookingSonya Day #2:Breakfast: Millet muffin from Super Natural Every Day alongside a yogurt bowl with ground flax, pepitas, wild blueberries, goji berries, kiwiLunch: Spring chicken salad (with leftover chicken roasted chicken breast, sugar snap peas, scallions, celery stalk + leaves, mayo, whole grain dijon), strawberries, Bittman’s sourdough, simple green salad with lemon and olive oilDinner: Black bean soup + “all the greens salad” with lettuce, sugar snap peas, cucumbers, bok choy, mint, scallion in a sesame soy dressing Kari Day #2:Breakfast: Life-changing egg frittata: I followed ratios with eggs, heavy cream, sharp cheddar, and caramelized onions; added tarragon, oregano, basil, blanched greens and ½ cup of pickled jalapenos.Lunch: Green leaf lettuce with lemony vinaigrette (use both whole grain and dijon mustard, add maple syrup, omit the thyme, use good olive oil) with tons of dill, chunks of avocado, and nasturtium from my gardenDinner: Beef bulgogi (pre-marinated from H Mart), lettuce wraps with kimchi, spinach, and bean sprouts, and the hoisin sauce approved by my friend Malin :)****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!

A Turkish Pastry with a Buttery Dough + Jammy Sugar Cookies! Our Best Home Cooking Bites of the Week 07.05.2026 17min

What if the key to more creative home cooking isn’t more options — but better constraints?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 learn how to make a simple, no-knead, no-rise dough for Turkish poğaça—savory pastries filled with spinach, herbs, and feta. You’ll also discover a jam-swirled sugar cookie that came to us from a listener suggestion.Tune in for a quick dose of home cooking inspiration!***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!Our next gathering is May 13th at 4:30 PM PT! See you soon!***Links:Ayse’s poğaça (Turkish pastry) from SonyaSonya’s baklava recipeJam sugar cookies from Hewn Bakery in Evanston, IL, and chef Ellen King’s book, Heritage Baking (Thanks, Diane, for the rec!) ****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!

Sheet-Pan Meals for Easy Spring Cooking at Home 05.05.2026 30min

Are sheet-pan dinners the ultimate weeknight shortcut, or are they overrated?If you’ve ever tried one and ended up with soggy vegetables, unevenly cooked protein, or underwhelming flavor, you’re not alone. In this episode, we break down what makes a sheet-pan dinner work, and how to get better results from simple, oven-roasted meals.We’re sharing a handful of spring-forward recipes, along with the small technique shifts that make a big difference.By the end of this episode, you’ll discover:A crispy rice sheet-pan dinner with everything you love about fried rice, without the stovetopA popular Nigella Lawson’s tray bake that highlights spring produceHow to make sheet-pan eggs with herbs, vegetables, and feta for easy breakfasts, sandwiches, or quick dinnersIf you’re looking for straightforward ways to improve your weeknight cooking, this episode will change how you use your oven!***This episode is brought to you by: Little Sesame HummusWe’ve both been longtime store-bought hummus skeptics… until Little Sesame.Their hummus is unbelievably smooth, bright, and fresh-tasting, and it’s a product we feel good about — it was created by passionate chefs, they use regeneratively farmed chickpeas, and it's clean label certified.And now, Little Sesame has launched snacking options available at Targets nationwide. The lineup includes: a hummus snacker with pretzel pita chips, protein hummus with 10g of protein per pack, and hummus for kids — a grab-and-go pack perfect for lunch boxes and long car rides.Find Little Sesame at Targets nationwide or visit eatlittlesesame.com to find a store near you. Use code SNACKING10 for 10% off.***Links:Chicken and pea tray bake from Nigella LawsonLiz’s roasted broccoli salad by Pinch of YumRainbow veggie sheet-pan with green tahini sauce by Jenn Eats GoodSheet-pan crispy rice with bacon and broccoli by Ella Quittner via Food52 Sheet-pan eggs and veggies by Ali Slagle for Food 52Puttanesca fish tray bake by Recipe Tin EatsViral sheet-pan Doner Kebab from Feel Good FoodieChili-stuffed poblano peppers from Taste of HomeOther recipes:Rainbow salad Maple and Miso Sheet-Pan Salmon with Green Beans by Colu Henry for NYT Cooking ****For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!Got a cooking question? Leave us a message on our hotline at: 323-452-9084For 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!

A Memorable Spring Menu, Seasonal Fried Rice & the Best Philly Sandwich | Best Bites with Special Guest David Page 30.04.2026 25min

A Memorable Spring Menu, Seasonal Fried Rice & the Best Philly Sandwich | Best Bites with Special Guest David PageWhat makes a meal truly memorable? And what’s actually worth repeating at home?In this bite-sized episode, we’re sharing the best things we ate this week — and with special guest David Page of “Culinary Characters Unlocked” — to inspire each other and you.By the end of this episode, you’ll discover a simple but unforgettable spring menu, a fried rice that makes the most of seasonal ingredients, and a Philly sandwich that lives up to the hype.We also get into a few cooking techniques, from reverse-searing steak to building a seafood stew, that are worth trying (or rethinking) in your own kitchen.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:Tune into David Page’s Culinary Characters Unlocked wherever you listen to podcasts!The menu from the birthday party: Farro & spring radish salad, spring green salad, marinated farm asparagus, thyme-scented baby new potatoes, Pacific NW smoked salmon, grilled Bavette steakThe potatoes were prepared similarly to simple roasted new spring potatoes (but add thyme!)Green garlic salsa verde from Wishbone KitchenKari’s fried rice: Use avocado oil to fry the rice first; add butter and spring onion tops and cook until softened. Add scrambled eggs into the buttery onion mixture until just cooked. Add favas to warm them up; top with fresh dill and crumbled feta.David’s best bites:Philly Roast Pork Sandwich from Serious EatsSF-style Cioppino (but David prefers to cook each fish element separately)Reverse-seared steak from Serious Eats****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!

Make it Mediterranean! Everyday Cooking with Yumna Jawad of Feel Good Foodie 28.04.2026 28min

Do your weeknight meals ever start to feel a little flat — even when you’re cooking all the time?In this episode, we’re talking to Yumna Jawad of Feel Good Foodie, known for her viral, approachable dishes. She shares how she transforms familiar recipes like banana bread, pancakes, and sheet-pan dinners with Mediterranean ingredients in ways that feel accessible for home cooks.By the end of this episode, you’ll discover:The five Mediterranean ingredients to stock your pantry with, so you can easily whip up delicious weeknight dinnersUnderstand what makes a recipe go viral (including a must-try pasta)New ways to use up oats – including a unique take on a savory breakfastPress play now for practical home cooking tips that will make your meals brighter, and weeknight dinners feel 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:Yumna’s website, Feel Good Foodie, her Instagram, and her TikTokGrab a bag of her Oath Oats!Recipes:Strawberry rose pancakes and tahini banana bread, full recipes can be found in her cookbook: The Feel Good FoodieDry yogurt with strawberry and spirulina powderStuffed onions with ground beef and riceOvernight oats recipeOne-pot Arabic-style stewViral recipes: Baked feta pasta, pasta chips, and cottage cheese ice cream Yumna’s top Mediterranean ingredients: feta cheese, dates, tahini, olives, oregano, lemon****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!

A Chili Cook-Off + Cookbook Club Recap: Edna Lewis’ Taste of Country Cooking | Best Bites of the Week 23.04.2026 24min

What actually wins a chili cook-off — and is it even the kind of chili you want to eat?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 why Edna Lewis' "The Taste of Country Cooking" is an essential addition to any cookbook collection, plus the recipe from the book we can’t stop thinking about.We also break down a cook-off-winning chili, along with other versions that may not take home a prize, but are staple recipes in our kitchens.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:The Taste of Country Cooking, by Edna LewisEdna Lewis recipes from Cookbook Club:Plum TorteSweet Potato PieBiscuitsEdna Lewis-style Spoon bread from Serious EatsRecipes for: Parker House Rolls, Salad of Grand Rapids Lettuce and Romaine, Ring Mold of Chicken with Wild Mushrooms sauce, and New Cabbage with Scallions can be found in the bookSonya’s chili recipe from our Substack; two options – turkey and vegetarian!To get the winning chili recipe from the cookoff, Subscribe to our Substack here and you’ll get it for free Sunday 5/3!***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!

Chickpeas! Cooking Easy Meatless Meals with Sarah Bond (Re-Release) 21.04.2026 29min

What if one ingredient could turn your weeknight dinners into satisfying dishes in less than 30 minutes — without ever feeling repetitive?Cooking dinner can sometimes feel like a dull routine, but a simple can of chickpeas can change that. In this re-release of a fan-favorite episode, and with the help of Sarah Bond, nutritionist and creator of Live Eat Learn, we dive into the world of vegetarian meals built around our favorite versatile, affordable pantry staple. By the end of this episode, you’ll learn how to:Whip up the 15-minute viral “Marry Me Chickpeas” Discover the unique, simple spice blend for addictive “Dorito” chickpeas – a snack-turned-main-dish that even reluctant bean lovers will enjoyCook up easy-to-make meatless dinners, like crispy, golden air-fried chickpeas and a flavorful sheet pan meal packed with vegetables Hit play on this episode to uncover the endless possibilities of chickpeas! ***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!***LinksSarah Bond’s Instagram, her site: Live Eat Learn – Easy Vegetarian Recipes, and her cookbook!Marry Me Chickpeas (with creamy Tuscan sauce)Roasted chickpea gyros Roasted veggie glow bowlsCopy cat Cafe Yum sauceCrispy air fryer chickpeas 15-minute chickpea tacos with creamy cilantro sauceChickpea blondiesVegan chicken and dumplings (with chickpeas!)Chickpea pot pieVegan aquafaba + coconut popsicles****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!

What to Do with Tahini, Gochujang & Miso | Answering a Listener Question 16.04.2026 21min

What do you do with those jars of tahini, gochujang, and miso sitting in your pantry?If you have condiments in your kitchen that you always mean to use — but never quite know how — this episode is for you!This week, we’re answering a listener question and breaking down three powerful, versatile ingredients: tahini, gochujang, and white miso. We share simple techniques and go-to recipes to help you actually use them in your everyday cooking.By the end of this episode, you’ll discover:Easy, flexible ways to use tahini, gochujang, and misoGo-to ideas for sauces, sheet-pan meals, noodles, and moreHow a small spoonful of can add big flavor to your next stew, BBQ, or braiseTune 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:Tahini:Easy Tahini Sauce with just water and lemon from The Immigrants TableSonya’s tahini sauce 3 ways from The Nosher (including with gochujang!)Sonya’s Tahini Chocolate Chunk CookiesSonya’s flourless Tahini Brownies from The NosherTahini roasted swordfish from Ham El-WayllyDavid Leibovitz has a a really good loaded tahini granola recipeSome of our favorite tahini brands Soom, Seed & Mill, Whole Foods 365 Organic Tahini, and Eden Foods GojuchangGochujang Buttered Noodles by Eric Kim for NYT CookingSheet-Pan Bibimbop by Eric Kim for NYT CookingRoasted Gochujang Salmon by Sue Li for NYT CookingHetty Lui McKinnon’s sticky gochujang brussels sprouts from her cookbook TenderheartA great list of Korean recipes made with gochujang from MaangchiMiso Coconut Miso Salmon Curry by Kay Chun for NYT CookingMaple and Miso Sheet-Pan Salmon with Green Beans by Colu Henry for NYT Cooking Nobu’s Miso Black Cod from The KitchnMiso Caesar from Top Chef Melissa King from our Substack 5-Minute Carrot Miso Dressing by Kale Junkie, similar to what Sonya makes Corn and Miso Pasta Salad by Ham El-Waylly 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!

30-Minute Meals! Our Top 6 Recipes for Quick Spring Home Cooking 14.04.2026 29min

Are you looking for quick, satisfying dinners and seasonal ideas to get out of a cooking rut and get dinner on the table faster?If you’ve ever come home with a bundle of asparagus, some greens, or a beautiful piece of fish— only to fall back on the same old routine— this episode is for you.This week, we’re sharing 30-minute spring meals that feel fresh and seasonal but are built for real weeknights: minimal prep, big flavor, fewer dishes, and smart shortcuts.By the end of this episode, you’ll have:Two easy stir-fries to make the most of asparagus seasonA surprisingly simple dumpling you can make in about 15 minutesA way to turn a small piece of fish into a Japanese restaurant-style meal at homePress play now to make your spring cooking simpler and 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:15-minute turmeric black pepper chicken with asparagus by Ali Slagle for NYT Cooking – we love the turmeric from Diaspora Co and from Burrlap & BarrelSteak and asparagus stir fry with rice by Martha Stewart Easy lamb meatballs for mediterranean bowls from Recipe Tin EatsLemony Peas and Dumplings by Carolina Gelen for NYT CookingJapanese Sashimi and Rice (Chirashi) by Staci Adimando for SaveurSalmon with Swiss Chard and Radishes (one-pot) by Emily Paster for Midwest LivingSome of our favorites from last year’s episode: Sonya’s sheet-pan lemony baby artichokes and potatoes, and also her simple roasted artichoke recipePenne with asparagus and lemon sauce by Faith Heller Willinger, from The 150 Best American Recipes cookbook***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!

What One Ingredient Can Do for Your Cooking + A Standout Sandwich & Italian Pastry! Our Best Home Cooking Bites of the Week 09.04.2026 19min

How can one ingredient completely change your weeknight cooking?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 Ham El-Waylly's highly-rated Kung Pao tofu recipe that’s perfect for breaking out of a cooking rut. You’ll also want to try a loaded veggie sandwich that’s a fridge-cleanout hero, and you’ll discover a fresh take on a morning pastry.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: Kung Pao Tofu by Ham El Waylly for NYT CookingHam El Waylly’s new book book: Hello, Home Cooking: Do-able Dishes for Everyday and our episode with Ham Raspberry Danish with puff pastry videoSonya’s blueberry cheesecake danish recipeKari’s Veggie Sandwich:Thickly sliced whole-wheat sourdough (Adrian Hale’s recipe), but any thick-sliced fresh bread would work!Spread hummus on one slice of bread (I love Little Sesame classic) and top with grated carrot and crumbled fetaMash avocado and a little kosher salt on the second siide, then top with thinly sliced cucumber, peeled and thinly sliced kohlrabi, and honey-mustard pickles (my family’s local fave Kaylin & Kaylin)Shred romaine, baby gem, or iceberg lettuce and carefully top one side, then close the sandwich, and cut in halfServe with your favorite chips!****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!

Spring Soups & Salads! Simple Recipes for Everyday Home Cooking 07.04.2026 32min

When the weather warms up, soup can feel like it should be off the menu – but we believe that soup season can last all year, and may even be best in spring!This week, we’re sharing 6 flexible soup-and-salad menus that celebrate seasonal ingredients while keeping home cooking unfussy. We’re relying on light, brothy soups with greens and herbs, silky vegetable purées, and bright seasonal salads packed with herbs that are as satisfying as they are colorful. By the end of this episode, you’ll:Rethink soup season with spring-ready recipes that feel both cozy and lightHave go-to soup and salad pairings for easy, complete meals for weeknights or entertainingFeel more confident turning farmers' market finds (or freezer staples) into vibrant dinnersWhether you’re cooking for one or hosting a dinner party, press play now to bring fresh, feel-good spring cooking to your table!***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:Spring tortellini soup with peas and asparagus by Amelia Rampe +Strawberry kale salad from our Substack Lemony Carrot + Cauliflower Soup by Melissa Clark +Collard Green Salad with Ginger and Spicy Seed Brittle by Claire Saffitz for Bon AppetitSomen noodle soup with mushrooms and greens by Sue L for NYT Cooking + Vietnamese chicken salad from Food & WineLocro de Papas adapted from Anastacia Marx de Salcedo for Gourmet + Escarole salad with Horseradish and Capers by Ignacio Mattos for Bon Appetit Lentil tomato soup by Carolina Gelen + Alice Waters’ baked goat cheese with spring lettuce salad Stracciatella with Broccoli Rabe from Sunset Magazine +Little Gem Salad with Lemon Cream and Hazelnuts by Joshua McFadden, adapted by Michael Gradyon and Nikole Harriott for Bon Appetit Other mentions:Lee Bailey’s Soup MealsSpringtime Minestrone from our Substack ****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!

The Crispiest Tofu + Two Nostalgic Pies You Can Make with Pantry Staples – Our Best Home Cooking Bites of the Week! 02.04.2026 16min

What if you could make pies from scratch with super-easy crusts and fillings for your next dinner party or potluck? 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 tofu schnitzel that's shatteringly crunchy on the outside, tender on the inside, and completely plant-based. You'll also discover two easy pies: a saltine-crusted Atlantic Beach pie that's sweet, salty, and tangy all at once, and a creamy chocolate pie with an Oreo crust. 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!***LinksCrispy Tofu Schnitzel from Live Eat Learn Chocolate cream pie with an Oreo crust by Samantha Seneviratne for NYT Cooking (unlocked)Atlantic Beach Pie by Bill Smith for NYT Cooking (unlocked), made with a saltine crust, creamy lemon-lime filling, and topped with tangy labneh-whipped cream topping ***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!

Spring Farmers’ Market Must-Haves: 8 Seasonal Recipes for Home Cooking! 31.03.2026 27min

Once you've loaded up your tote bag with seasonal produce, what do you actually make with it all when you get home?This week, we're cutting through the overwhelm with 8 seasonal recipes worth adding to your spring rotation.By the end of this episode, you'll:Have quick, easy ways to make the most of asparagus season — including a speedy sheet pan meal and a light, herbaceous spring rollKnow exactly what to do with a beautiful bunch of purple spring onions, like baking a buttery, savory tart you can make with store-bought crustDiscover the rhubarb recipe we make every single year, plus a new one we can't wait to tryListen now before your next market trip!***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!***AsparagusGrilled asparagus tofu spring rolls from Bojon GourmetBroiled salmon and asparagus with creme fraiche by Molly Gilbert for Sunset Magazine (and you can even make creme fraiche at home)ArugulaEasiest shaved asparagus and arugula salad from Canal House Favas & PeasSizzling Halloumi with Fava Beans and MintSpring onionsSpring onion and cheddar quiche with balsamic tomatoes from Olive MagazineDavid Leibovitz herbed ricotta tart with spring onions (you can leave out the chorizo and use any 9” tart pan you like)NettlesNettles on pizza or another recipeRhubarbClaire Saffitz’s rhubarb custard cake for Bon Appetit or Roasted rhubarb from Zoe FrancoisCoconut milk custard with strawberry rhubarb compote***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!