Food Friends: Home Cooking Made Easy
- Episodios
- 331
- Se publica
- cada semana
- Último episodio
- 12 Nov 2026
Sobre el podcast
Do you love home cooking but hunger for better recipes that help you deliver quick and delicious meals to your dinner table? Two former personal chefs turned best friends share their expertise with each other and you! Kari and Sonya have been inspiring each other in the kitchen for over 15 years by swapping recipes, tips, and trade secrets in the pursuit of better home cooking. FOOD FRIENDS is a bi-weekly podcast inspiring home cooks to try new dishes in the kitchen by sharing trusted recipes, tips, and friendship. Every Tuesday, each host delivers 3 unique solutions to seasonal home cooking, like: how to make craveable soups with your farmers market haul, the easiest one-pot meals for busy nights, or what to do with leftover rotisserie chicken. On Thursdays, we serve up a pint-sized chat about our “Best Bite” of the week, pantry essentials we can’t live without, and more. Previous guests include Seth & Lauren Rogen, actor Randall Park & writer/director Evan Goldberg, recipe developer Justine Doiron, #1 Food & Beverage Substacker Caroline Chambers, and more. If you’re looking for a boost of fun in the kitchen by discovering recipes that will make mealtime easier and more delicious with a healthy dose of laughter, then you’ll want to dig in with FOOD FRIENDS! First-time listener? Tune into Episode 2: Don’t send flowers, send soup! and Episode 4: What do you bring to a potluck?
Episodios 331
Two Weeknight Chicken Dinners + Our Favorite Pumpkin Bread! | Our Best Home Cooking Bites
During this busy time of year, how can you get a flavorful, nutritious dinner on the table in minutes?In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire …
Notas del episodio
During this busy time of year, how can you get a flavorful, nutritious dinner on the table in minutes?
In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!
By the end of this episode, you’ll want to make two easy chicken dinners: one you can make all on a sheet-pan in your oven, and the other all in a skillet on your stovetop.
You’ll also discover our all-time favorite pumpkin bread recipe (which you can also make with persimmons)!
Tune in for a quick dose of home cooking inspiration!
***
For more recipes and cooking inspiration, sign up for our free Substack here. Want to join our live monthly calls? Upgrade to a paid subscription for $5/month or $55/year.
Our Thanksgiving Zoom is coming up on November 18 at 4:30 PM PT!
***
Links:
Sheet-pan Gojuchang Chicken and Roasted Vegetables by Yewande Komolafe for NYT Cooking
Herby skillet chicken with green by Melissa Clark for NYT Cooking
Baked JoJo's from Copy Cat
Sonya’s pumpkin bread recipe, with instructions on how to make it with persimmon too!
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For more recipes and cooking inspiration, sign up for our Substack here.
Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!
Got a cooking question? Leave us a message on our hotline at: 323-452-9084
Thanksgiving! Menus, Cooking Tips, and Must-Haves, with “The Dinner Plan”
For more recipes and cooking inspiration, sign up for our free Substack here. Want to join our live monthly calls? Upgrade to a paid subscription today. Our next Zoom is November 18 at 4:30 PM PT, and it's all …
Notas del episodio
For more recipes and cooking inspiration, sign up for our free Substack here. Want to join our live monthly calls? Upgrade to a paid subscription today. Our next Zoom is November 18 at 4:30 PM PT, and it's all about Thanksgiving!
***
What if a clear plan and a few trusted recipes could make Thanksgiving less stressful, whether you’re hosting or bringing a dish?
We’re doing something a little different this week! Instead of our usual Thanksgiving episode, we’re joining forces with Maggie Hoffman of the popular podcast, The Dinner Plan. Maggie asks us the questions every home cook wants answered: How should you really cook a turkey? What does your Thanksgiving prep schedule look like? Which dishes are essential, and what can you skip?
By the end of this episode, you’ll discover:
- Our go-to techniques for cooking a juicy, perfectly roasted turkey EVERY time
- The prep schedule that helps us stay organized and keeps the holiday running smoothly with more joy
- Practical strategies for menu planning, hosting, bringing dishes as a guest, and more
Tune in now to make Thanksgiving a little easier and more enjoyable this year!
***LINKS:Sonya mentioned:- Instant pot congee (The Kitchn)
- Better Than Bouillon
- Cheesy rice cakes and kale (adapted for Where’s the Beef? from Hetty Lui McKinnon’s Tenderheart)
- L.L. Bean wool slipper clog
- Sonya’s roasted duck recipe (The Nosher)
- Ina Garten’s perfect roast chicken (Food Network)
- Ina Garten’s herb-roasted turkey breast (Food Network)
- Gabrielle Hamilton’s Mixed Colored Carrots with Preserved Lemon Butter and Honeycomb (reprinted on Food52)
- Gabrielle Hamilton’s Prune
- Persimmon salad with pomegranate and walnuts and radicchio (NYT Cooking gift link)
- Individual cranberry pear crumbles (Bake or Break)
- Classic onion dip with Ruffles
- Sonya’s roast turkey method with dry brine—if desired, add fresh halved quince to both the cavity and roasting pan
- Thanksgiving Essentials Food Friend Episode
- Leek and celery stuffing, like this one from Alison Roman—add fennel
- Squash agrodolce (Bon Appétit)
- Travis Lett of Gjelina’s Bitter greens with crispy shallots and Parmesan (Bon Appétit)
- Sweet potato gratin
- Cranberry-Lime Pie (Bon Appétit)
- Turkey stock (Food & Wine)
- Turkey stock & soup from the Food Friends Substack
- Leftover mashed potato pancakes (The Mediterranean Dish)
- Mina Stone’s Cooking for Artists (Bookshop)
- Mina’s Spicy Chickpea Stew (excerpted on Conde Nast Traveller)
- Olia Hercules’ Summer Kitchens (Bookshop)
Kari mentioned:- Shallot corn butter (Just a Pinch, originally printed in Food & Wine)
- White Bean Soup, Kari’s way (Food Friends Substack)
- Cornbread dressing with andouille sausage (Louisiana Cookin’)
- Food Friends 5 Essential Thanksgiving Sides Episode
- Corn Creme Brulée (Good Taste with Tanji)—add minced jalapeños to cut the sweetness
- Elise Bauer’s Perfect Mashed Potatoes (Simply Recipes)
- Escarole salad with mustard vinaigrette (NYT Cooking gift link)
- Pecan pie bars (Sally’s Baking Addiction)
- Food Friends episode about Lauren Chandler’s life-changing frittata method
- Rival Turkey Roaster
- Jocelyn Delk’s Skillet cornbread (Grandbaby Cakes)
- A method for mashed potatoes that can be reheated—Episode 42 of Food Friends
- Hasselback butternut squash (Bon Appétit)—Garnish the dish with mint, parsley, dill, goat cheese, and pomegranate seeds
- Blanched green beans with orange marmalade vinaigrette (Food Network)—sub fresh lemon juice for the white vinegar
- Fresh Cranberry Relish (Tastes Better From Scratch)
- Thrive Market
- Roast turkey pav (NYT Cooking gift link)
- Anna Thomas’s Love Soup (Bookshop)
- Fran McCullough and Molly Stevens’ 150 Best American Recipes (Abe Books)
Maggie mentioned:- Sweet potato enchiladas (Serious Eats)
- Masienda blue corn tortillas
- Anti-fatigue kitchen mat
- Jessie Sheehan’s Better than apple pie bars (Cherry Bombe)
- Kendra Vaculin’s Green bean salad (Bon Appétit)
- Cranberry sauce spiked with gin (Epicurious)
- Jenny Rosenstrach’s Cranberry relish with pineapple (Epicurious)
****
Got a cooking question? Leave us a message on our hotline at: 323-452-9084
For more recipes and cooking inspiration, sign up for our Substack here.
Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!
One-Pot Pasta! | Our Best Home Cooking Bites of the Week, with Nora Singley
For more recipes and cooking inspiration, sign up for our free Substack here. Want to join our live monthly calls? Upgrade to a paid subscription for $5/month or $55/year.Our Thanksgiving Zoom is coming up on …
Notas del episodio
For more recipes and cooking inspiration, sign up for our free Substack here. Want to join our live monthly calls? Upgrade to a paid subscription for $5/month or $55/year.
Our Thanksgiving Zoom is coming up on November 18 at 4:30 PM PT!
***
What if you could make restaurant-quality pasta in just one pot?
Leave your colander behind, because this week, we’re joined by Nora Singley, author of the new book: One Pot Pasta. Nora shares the techniques behind making glossy, flavorful pasta dishes, all with the ease of cooking them in a single pot.
She’s also sharing her “Best Bite” of the week, a dish that’s full of surprises and relies on a humble can of tuna.
Kari shares her own “Best Bite,” an inventive pasta and salad combination straight from Nora’s book!
Tune in for a dose of home cooking inspiration!
***
LINKS
Nora Singley’s new book: One-Pot Pasta Saucy, Satisfying, and Simple-to-Make Pastas That Come Together in a Single Pan
Stay connected with Nora on her Substack: Noodle, and follow her on Instagram
The original one-pot pasta recipe from Martha Stewart
Nora’s best bite: Tuna Surprise by Zora Tangorra for Molly Baz’s recipe club (Free trial available) (you have to taste it to believe it)
Recipes discussed in this episode that you can find in Nora’s book: Caesar on Caesar, Bottle of White Pasta e Piselli, One Pot Lasagna, Rainy day Tomato Soup and Pastina, Pasta alla Vodka alla Boursin
Other recipes mentioned:
Roasted fruit and veg with Martha Stewart
Sticky toffee pudding Nora developed for Martha Stewart
Molly Baz’s pistachio chili crisp
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Got a cooking question? Leave us a message on our hotline at: 323-452-9084
For more recipes and cooking inspiration, sign up for our Substack here.
Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!
Meal Prep Like A Private Chef: Four Menus for Busy Weeks
What do private chefs actually cook for families during the week… and what can home cooks learn from it?In this episode, we’re pulling back the curtain on our client menus. These are the kinds of meals designed …
Notas del episodio
What do private chefs actually cook for families during the week… and what can home cooks learn from it?
In this episode, we’re pulling back the curtain on our client menus. These are the kinds of meals designed to work in real life, they’re flexible, flavorful, make-ahead friendly, and built to stretch into multiple lunches and dinners throughout the week.
We’re also sharing the strategies we rely on in our own kitchens, and by the end of this episode, you’ll discover:
- How to build “mix-and-match” weekly meal plans that don’t feel boring
- Strategies for prepping proteins, sauces, and vegetables once and using them throughout the week
- 4 unique menus that feature some of our go-to dinners
Tune in now to cook like a private chef in your kitchen!
***
For more recipes and cooking inspiration, sign up for our free Substack here.
And join us on our live monthly calls by upgrading your subscription to paid!
***
SONYA: Menu #1
Main Dishes for Tuesday night (served fresh):
Ina’s Perfect roast chicken (used rosemary instead of thyme), and rosemary garlic tofu like this, served with rustic mashed potatoes and arugula parm salad, lemon vinaigrette
Mix and Match for the week:
Soup/Stew for the week: Kitchri + toppings: sliced onion, sliced cucumber, hard boiled eggs
Protein:
Mediterranean-style marinated and grilled skirt steak
A pot of brothy beans – made with pinto beans
Sides:
Crispy parm-roasted brussels sprouts
Leafy greens
Dressing: Homemade ranch
Deli salad: Golden egg salad
KARI Menu #1:
Sunday Meal Prep: pot of black beans, pot of short-grain brown rice, marinate and bake or grill lime chicken, cut up mango and/or pineapple or fruit from the farmers market
Sunday Dinner: Roasted fish (snapper, salmon, Arctic Char) with rice and roasted carrots and parsnips
Monday dinner: Lime chicken with black bean and queso fresco salad with chopped zucchini jicama, red peppers, cilantro scallion, chile powder, and lime juice
Tuesday dinner: Carrot and radicchio salad via The James Beard Foundation
Leftover rice and beans make good burritos or tacos later in the week
Sonya Menu #2:
Monday Dinner: Roasted salmon with green herbs, saffron rice, and wedge salad
Tuesday Dinner: Stuffed peppers – turkey stuffed peppers and vegetarian stuffed peppers with chickpeas and cheese
Mix and Match for the week:
Soup: Georgian tarragon soup
Protein: Greek meatballs (you can also use 100% beef, or swap beef for chicken, and add crumbled feta if desired)
Side: Cauliflower roasted with red onion and dates (used turmeric and black pepper instead of spice mix)
Dressing: Tahini sauce
Snack: Tzatziki and crudités
Deli salad: Pepperonicin chicken salad, and a similar one that doesn’t require a subscription
Kari Menu #2:
Sunday Meal Prep:
Slow cooker caramelized onions (for tomato soup)
Early Bird granola, aka “Nekisia’s olive oil and maple granola” from A Grain of Salt
Pot of quinoa
Quinoa cakes and set aside ½ cup of quinoa for Erewhon greenies
Erewhon “greenies”: Blanched or steamed kale and broccoli until bright green and crisp tender, add quinoa, hemp seeds, virgin coconut oil and sea salt
Sunday Dinner: Honey garlic-glazed salmon with Erewhon “greenies”
Additional meals during the week Quinoa cakes with herby salad, leftover greenies with a fried egg, tomato soup, granola with yogurt or over a smoothie bowl or in your frozen yogurt
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Got a cooking question? Leave us a message on our hotline at: 323-452-9084
For more recipes and cooking inspiration, sign up for our Substack here.
Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!
The Best Chocolate Cake? + A Better Way to Make Scones | Our Best Home Cooking Bites
What is the best chocolate cake recipe?In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!By the end of this episode, you’ll want to …
Notas del episodio
What is the best chocolate cake recipe?
In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!
By the end of this episode, you’ll want to make a classic chocolate cake with ganache frosting that makes for the perfect dinner party dessert.
You’ll also discover a new technique for tender scones swirled with marmalade before baking, and are just right for breakfast, brunch, or an afternoon treat!
Tune in for a quick dose of home cooking inspiration!
***
For more recipes and cooking inspiration, sign up for our free Substack here.
And join us on our live monthly calls by upgrading your subscription to paid!
***
Links:
World’s Best Chocolate Cake by Helen Goh and Yotam Ottolenghi, from Food52; the original recipe comes from their book: Sweet: Desserts from London’s Ottolenghi
Texas Sheet Cake from Tastes Better From Scratch
Smitten Kitchen chocolate cake that Sonya baked for Kari’s son Mac’s first birthday
Preppy Kitchen’s base scone recipe. The marmalade scone recipe can be found in John Kannell’s new book: Preppy Kitchen Everyday Baking
***
Got a cooking question? Leave us a message on our hotline at: 323-452-9084
For more recipes and cooking inspiration, sign up for our Substack here.
Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!
What Cookbooks Should You Cook From Next? | Recommendations from “Everything Cookbooks”
There are more cookbooks published every season, but which ones are worth keeping on your shelf? And which ones will you actually reach for, year after year?This week, we’re joined by Molly Stevens and Kate …
Notas del episodio
There are more cookbooks published every season, but which ones are worth keeping on your shelf? And which ones will you actually reach for, year after year?
This week, we’re joined by Molly Stevens and Kate Leahy, two hosts of the Everything Cookbooks podcast. Both are accomplished cookbook authors and avid collectors, and they know what makes a cookbook worth returning to.
They’re sharing the books they rely on for everything from weeknight dinners to baking, along with underrated finds and cookbooks that open the door to new cuisines and experiences.
By the end of this episode, you’ll discover:
- Essential baking books for beginners and experienced bakers alike
- Cookbooks to turn to for everyday dinners, new cuisines, and inspiration when you don’t know what to cook
- What makes a cookbook stand the test of time, and which trends are worth paying attention to
Press play now to get recommendations from two cookbook experts, and find your next favorite cookbook today!
***
For more recipes and cooking inspiration, sign up for our free Substack here.
And join us on our live monthly calls by upgrading your subscription to paid!
***
Links:
Most used (wouldn’t get rid of) cookbooks:
Molly: All About Dinner, by Molly Stevens
Kate: Dorie Greenspan’s Dorie’s Anytime Cakes, and she especially loves the “Almost Maida Heatter’s Buttermilk Lemon Bundt Cake” (and here’s the original recipe)
Essential cookbooks:
Kate: Sunday Suppers at Lucques, by Suzanne Goin (especially for West Coast cooks)
Molly: Richard Olney’s Simple French Food, Joy of Cooking, The Silver Palate, and Cooking Thai by Pim Techamuanvivit and Andrea Nguyen
Transportative Cookbook:
Kate: Washoku: Recipes from the Japanese Home Kitchen, by Elizabeth Andoh
Molly: Amy Thielen’s Company: The Radically Casual Act of Cooking for Others
Baking books:
Molly: Richard Sax’s Classic Home Desserts and Chez Panisse Desserts, by Lindsay Shere
Kate: Holiday Cookies: Showstopping Recipes to Sweeten the Season, by Elisabet der Nederlanden
Underrated Cookbooks:
Kate: I Am From Here: Stories and Recipes from a Southern Chef, by Vishwesh Bhatt and John Currence
Molly: Tasty: Get Great Food on the Table Every Day, by Roy Finamore
Cookbooks for Figuring out Dinner:
Kate: Andrea Nguyen’s Vietnamese Food Any Day
Molly: Nigel Salter’s Eat: The Little Book of Fast Food
Discoveries from the Everything Cookbooks podcast:
Kate: Anna Voloshyna’s Budmo: Recipes from a Ukrainian Kitchen
Molly: Her co-hosts' books like Turtle Island and Kate’s Wine Style, as well as Perfectly Good Food: A Totally Acheivable Zero Waste Approach to Home Cooking by Margaret and Irene Li
****
Got a cooking question? Leave us a message on our hotline at: 323-452-9084
For more recipes and cooking inspiration, sign up for our Substack here.
Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!
A 15-Minute Skillet Dinner + Bakery-Style Pumpkin Muffins | Our Best Home Cooking Bites of the Week
How can you get a satisfying, vegetarian dinner on the table in 15 minutes or less?In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and …
Notas del episodio
How can you get a satisfying, vegetarian dinner on the table in 15 minutes or less?
In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!
By the end of this episode, you'll have a new pantry-friendly dinner to try, plus tips for getting bakery-style muffin tops at home, and a reason to appreciate the seasonal foods that don't stick around for long.
Tune in for a quick dose of home cooking inspiration!
***
For more recipes and cooking inspiration, sign up for our free Substack here.
And join us on our live monthly calls by upgrading your subscription to paid!
***
Links:
Cheesy, spicy black beans in 15 minutes by Ali Slagel, for NYT Cooking
Preppy kitchen pumpkin muffins with tall bakery-style tops, and the ones with streusel topping can be found in John Kannell’s new book: Preppy Kitchen Everyday Baking
Sonya’s pumpkin bread from her Substack
****
Got a cooking question? Leave us a message on our hotline at: 323-452-9084
For more recipes and cooking inspiration, sign up for our Substack here.
Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!
Hot Potato! Our Top 10 Recipes for Cooking Up Spuds at Home
Potatoes are one of the most versatile, affordable, and delicious ingredients… and the possibilities are endless.This week, we’re sharing 10 recipes that make the most of potatoes in all kinds of ways, from …
Notas del episodio
Potatoes are one of the most versatile, affordable, and delicious ingredients… and the possibilities are endless.
This week, we’re sharing 10 recipes that make the most of potatoes in all kinds of ways, from smashed and baked to sautéed and frittered, with inspiration from Korean, Mexican, and other global cuisines.
By the end of this episode, you’ll discover:
- Easy ways to turn potatoes into a meal, from sheet-pan chicken and potatoes to a spiced cabbage and potato stew
- How to make the crispiest Pacific Northwest jojos and an unexpected twist on a potato salad
- Simple techniques for better baked potatoes and mashed potatoes, plus creative ways to dress them up
Press play now for 10 new ways to cook with potatoes, whether you’re looking for an easy weeknight dinner or a side dish worth repeating!
***
For more recipes and cooking inspiration, sign up for our free Substack here.
And join us on our live monthly calls by upgrading your subscription to paid!
***
Links:
Jojo's (fried) from Taste of Home, and JoJo's (baked) from Copy Cat
Paprika chicken and potatoes by Yasmin Fahr for NYT Cooking (unlocked)
Tacos de papa dorados (crispy potato tacos) by Nancy Lopez
Potato calzone by Cooking with an Italian
Korean potato pancake by Maangchi
Frisee and potato salad by Richard Landau of Vedge Restaurant in Philadelphia, from Mainly Drizzle, originally published in Food & Wine
Tikka gomen (Spiced Potato, Cabbage & Carrots) from Baking Hermann
Deborah Madison’s Potato and green chile stew from Food 52, originally from her book: What We Eat When We Eat Alone
No-peel rustic garlic mashed red potatoes from Fork In The Kitchen
Baked potatoes with shallot corn butter from Wine Just a Pinch, originally printed in Food & Wine
****
Got a cooking question? Leave us a message on our hotline at: 323-452-9084
For more recipes and cooking inspiration, sign up for our Substack here.
Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!
Two Breakfasts: Indian Comfort Food + A Whole Grain Breakfast Loaf | Our Best Home Cooking Bites
What do you make for breakfast when you’re tired of eating the same thing every day?In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and …
Notas del episodio
What do you make for breakfast when you’re tired of eating the same thing every day?
In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!
By the end of this episode, you’ll want to make a lightly sweetened einkorn breakfast loaf studded with fruit. You’ll also discover a comforting Indian flattened rice dish, poha, made with potatoes and warming spices.
Tune in for a quick dose of home cooking inspiration!
***
For more recipes and cooking inspiration, sign up for our free Substack here.
And join us on our live monthly calls by upgrading your subscription to paid!
***
Links:
Einkorn breakfast loaf from Adrian Hale’s Einkorn Made Easy, and a similar breakfast blueberry bread with einkorn from A Modern Homestead
Einkorn flour you can buy online, and if you’re in Oregon you can find a great one from Camas Country Mill
Poha (spiced flattened rice with potato) from Indian Healthy Recipes
You can find the poha (flattened rice) online
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Got a cooking question? Leave us a message on our hotline at: 323-452-9084
For more recipes and cooking inspiration, sign up for our Substack here.
Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!
Soup Season! 10 Recipes For Cooking Up Comforting Soups At Home
What’s the secret to flavorful soups that don’t involve a ton of ingredients or a ton of time to prepare? This week, we’re back with our annual fall soup episode, with 10 recipes to keep in your rotation all …
Notas del episodio
What’s the secret to flavorful soups that don’t involve a ton of ingredients or a ton of time to prepare?
This week, we’re back with our annual fall soup episode, with 10 recipes to keep in your rotation all season long, from quick weeknight dinners to soups worth sharing with friends.
By the end of this episode, you’ll discover
- Soups you can make with 5 ingredients or less
- Easy veggie soups that can be made with just water instead of store-bought or homemade stocks
- Simple toppings and finishing touches that make everyday soups special enough for hosting
Press play now to find out how a few simple ingredients can make a really good bowl of soup!
***
For more recipes and cooking inspiration, sign up for our free Substack here.
And join us on our live monthly calls by upgrading your subscription to paid!
***
Links:
Golden potato and greens soup by Andy Baraghani for NYT Cooking
Cauliflower soup with green olive salsa verde by Justine Doiron
Chickpea noodles soup by Ali Slagle for NYT Cooking
Lebanese crushed lentil soup by Yumna Jawad of Feel Good Foodie
Marcella Hazan’s 5-ingredient, 15-minute white bean soup from Simply Recipes (and the Marcella bean)
5-ingredient creamy celery soup by Martha Stewart
Samin Nosrat’s curried carrot and coconut soup from Good Things, also similarly a version where she uses butternut squash instead of carrots
Spinach and artichoke soup by Carolina Gelen
Roasted tomato and pepper soup from 101 Cookbooks (and Kari’s tomato soup is another favorite)
Albondigas de Familia Ronstadt by Linda Ronstadt and Lawrence Downes, adapted by Kim Severson via NYT Cooking
Our previous soup episodes:
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Got a cooking question? Leave us a message on our hotline at: 323-452-9084
For more recipes and cooking inspiration, sign up for our Substack here.
Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!
Cooking for a Dinner Party Together: When Friends Reunite | Our Best Bites of the Week
What if cooking a dinner party with your closest food friend could make hosting easier, more fun, and even more delicious? In this bite-sized episode, we share delicious moments about the best things we ate …
Notas del episodio
What if cooking a dinner party with your closest food friend could make hosting easier, more fun, and even more delicious?
In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!
By the end of this episode, you’ll want to make our menu of some of our favorite all-time recipes, like a hosting-friendly vegetarian casserole, crispy chicken cutlets that you can make-ahead and reheat like a dream, and a fruit-filled dessert that gets better with time.
Plus you’ll discover what we love to send our guests home with!
Tune in for a quick dose of home cooking inspiration!
***
For more recipes and cooking inspiration, sign up for our free Substack here.
And join us on our live monthly calls by upgrading your subscription to paid!
***
Links:
Starters:
Thin toasted small slices of homemade sourdough bread using the Communal Table Bread recipe, by Adrian Hale
Baba ghanoush by Maureen Abood made with charred eggplant + tahini
Marinated olives
Salad course:
Sonya’s rainbow salad recipe from her Substack
Mains:
Farro cauliflower parmesan by Sarah DiGregorio for NYT Cooking (unlocked)
Chicken schnitzel, like this one from Smitten Kitchen
Dessert:
Cake parfaits made with strawberry sheet cake with passionfruit buttercream by Zoe Bakes for the cake layer, with a layer of our favorite fruit salad, and labneh whipped cream (like the one from this Adeena Sussman recipe)
Gift bags:
Loaves of sourdough
Slow cooker apple butter from Family Food On The Table
Chocolate chip cookies
Cookbook gifted to us:
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Got a cooking question? Leave us a message on our hotline at: 323-452-9084
For more recipes and cooking inspiration, sign up for our Substack here.
Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!
Best Breakfasts + The Secrets to Better Baking, with John Kanell of Preppy Kitchen
What’s the secret to a great breakfast that you’ll actually look forward to?This week, John Kanell of Preppy Kitchen joins us to share his best breakfast ideas and the baking techniques that make a difference …
Notas del episodio
What’s the secret to a great breakfast that you’ll actually look forward to?
This week, John Kanell of Preppy Kitchen joins us to share his best breakfast ideas and the baking techniques that make a difference, from the secret to the best cinnamon rolls to how to achieve a perfectly tender cake.
By the end of this episode, you’ll learn:
- How to make the best crisp-edged fluffy waffles for weekend breakfasts
- Make-ahead breakfast ideas you can enjoy all week
- The secret to a great quiche crust + how to keep a tomato tart from getting soggy
Press play now for practical breakfast inspiration and expert baking tips!
***
For more recipes and cooking inspiration, sign up for our free Substack here.
And join us on our live monthly calls by upgrading your subscription to paid!
***
John Kanell’s new book: Preppy Kitchen Everyday Baking
For more recipes, head to Preppy Kitchen and follow John on Instagram
Make-ahead breakfasts:
Muffin recipes, including the most popular ones on the site: banana, blueberry, and chocolate
Make once and eat twice breakfasts:
Breakfasts for when you want to linger:
Most popular Preppy Kitchen recipe:
Some of John’s favorite recipes:
Princess cake with olive oil sponge
Recipes from John’s new book:
Cinnamon swirl pumpkin muffins
German chocolate brownies
Biscuit Dough Three Ways: Sweet, Savory Cheese and Herb, and Meyer Lemon
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Got a cooking question? Leave us a message on our hotline at: 323-452-9084
For more recipes and cooking inspiration, sign up for our Substack here.
Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!
One-Pot Braised Chicken Piccata + A Make-Ahead Chickpea Salad | Our Best Home Cooking Bites
What if your next chicken piccata didn’t require dredging or sautéing and could come together in just one pot?In this bite-sized episode, we share delicious moments about the best things we ate this week to …
Notas del episodio
What if your next chicken piccata didn’t require dredging or sautéing and could come together in just one pot?
In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!
By the end of this episode, you’ll want to try Alison Roman’s braised chicken piccata, a one-pot version that’s buttery and lemony with caramelized garlic and crispy capers. Plus, Ali Slagle’s chickpea-tomato salad; it only gets better as it sits, making it perfect for easy lunches and meal prep.
Tune in for a quick dose of home cooking inspiration!
***
For more recipes and cooking inspiration, sign up for our free Substack here.
And join us on our live monthly calls by upgrading your subscription to paid!
***
Links:
Our best bites:
Puttanesca Chickpea-Tomato Salad by Ali Slagle for NYT Cooking (unlocked)
Alison Roman’s braised chicken piccata from her cookbook: Something From Nothing
Other resources and recipes mentioned:
More about dry-farmed tomatoes and the ones that can be stored for 6 months or more
Tofu piccata by Kia Damon for NYT Cooking (unlocked)
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Got a cooking question? Leave us a message on our hotline at: 323-452-9084
For more recipes and cooking inspiration, sign up for our Substack here.
Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!
What We Eat In A Day! What Chefs Really Cook At Home, Fall Edition
What if you could peek inside two private chefs’ kitchens and see what they really cook — and eat — at home?If you’re tired of the same breakfast every morning or looking for ways to make your desk lunch more …
Notas del episodio
What if you could peek inside two private chefs’ kitchens and see what they really cook — and eat — at home?
If you’re tired of the same breakfast every morning or looking for ways to make your desk lunch more interesting, this episode offers a look at how two professional cooks feed themselves on an ordinary week.
By the end of this episode, you’ll:
- Get easy ideas for better breakfasts and lunches, from a unique take on oatmeal to a satisfying broccoli salad
- Discover how leftovers and a few smart additions can help you cook once and eat twice
- Find a classic 30-minute chicken dinner plus a vegetarian pasta dish that is full of fall flavors
Press play now to discover two chefs’ real-life meals, and get inspired with ideas for your own kitchen this week!
***
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***
Links:
SONYA DAY 1
Breakfast: Scottish porridge, sautéed apples and cinnamon, topped with coconut sugar and nut butter (inspired by Adam Roberts’ English porridge)
Lunch: Herby tuna salad, on top of a salad made with tomato, cucumber, and lettuce with balsamic dressing
Dinner: Chicken piccata, garlic bread, Italian chopped salad
KARI DAY 1
Breakfast: Coconut overnight oats with fresh fruit – Kari adds hemp seeds too
Lunch: Deborah Madison’s Ravioli and Tomato Salad with Masses of Basil from her cookbook, Four bean salad with green romesco by Alison Roman from her cookbook: Dining In, crumbled feta, pickled cherries and herbs to pile onto sourdough slices
Snack: Dragon fruit and cucumber
Dinner: Mississippi Chicken stuffed into sourdough ciabatta
SONYA DAY 2
Breakfast: Soft-boiled egg, Tabor bread sourdough toast points, mixed berries.
Lunch: Leftover ratatouille, leftover chopped salad, toasted pita, avocado slices
Dinner: A take on Kari’s white bean soup with parm with croutons, lemony garlic parm romano beans, simple greens salad
For dessert, a cup of tea and good chocolate, like: Beyond Good, Alter Eco, Endangered Species, and CloudForest.
KARI DAY 2
Breakfast: Full-fat Greek yogurt mixed with honey and passion fruit, with cut-up dragon fruit, cucumber, strawberries, figs, and melon
Lunch: Broccoli salad, cabbage salad with peanuts, peach and herb salad with mozzarella balls and gochujang
Dinner : Creamy pumpkin pasta with a pine nut gremolata on top
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Got a cooking question? Leave us a message on our hotline at: 323-452-9084
For more recipes and cooking inspiration, sign up for our Substack here.
Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!
Cozy Kitchen Strawberry Brownies, Birthday Bundt Cake + More | Our Best Home Cooking Bites, with Adrianna Adarme
What do you make when you want to try something new but still want dinner to feel familiar?In this bite-sized episode, we share the best things we ate this week to inspire each other—and you!By the end of this …
Notas del episodio
What do you make when you want to try something new but still want dinner to feel familiar?
In this bite-sized episode, we share the best things we ate this week to inspire each other—and you!
By the end of this episode, you’ll discover Adrianna Adarme’s Best Bites of the week, including her viral strawberry brownies that will change the way you think about what a brownie can be. You’ll also hear about what she’s cooking in her "Cozy Kitchen," from classic Peruvian lomo saltado (with a genius shortcut) to a flavorful, herb-and-pepper-filled take on chicken soup.
Plus, we’re sharing a timeless way to cook bell peppers and a classic buttery Bundt cake made even better with toasted pecans and a cinnamon swirl.
Tune in for a quick dose of home cooking inspiration!
***
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And join us on our live monthly calls by upgrading your subscription to paid!
***
Links:
Adrianna’s A Cozy Kitchen blog, and her brand new cookbook: A Cozy Kitchen Cookbook
You can also find her on IG
Adrianna's best bites:
Strawberry brownies with white chocolate glaze
Other Adrianna Adarme recipes mentioned:
Aguadito de Pollo (Peruvian chicken soup)
Grandma’s seco de carne (beef stew)
Lomo Saltado with oven-baked fries
Sonya’s best bite: Marinated bell peppers
Kari’s best bite: Golden layer cakes recipe from: Rosie's Bakery All Better Fresh Cream Sugar Packed Baking Book
****
Got a cooking question? Leave us a message on our hotline at: 323-452-9084
For more recipes and cooking inspiration, sign up for our Substack here.
Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!
Fall Farmers’ Market Must-Haves: Our Top 12 Recipes for Seasonal Home Cooking!
What do you make when you come home from the farmers’ market with a bag full of beautiful fall produce, and no plan for what to do with it?This week, we’re sharing our top fall farmers’ market must-haves AND …
Notas del episodio
What do you make when you come home from the farmers’ market with a bag full of beautiful fall produce, and no plan for what to do with it?
This week, we’re sharing our top fall farmers’ market must-haves AND how we’re using them at home to make approachable dinners, nutritious meal-prep salads, satisfying lunches, and cozy vegetarian mains.
By the end of this episode, you’ll:
- Find new foolproof techniques for cooking fall staples like eggplant and sweet potatoes
- Discover a hearty, weeknight-friendly sheet pan meal that makes the most of seasonal squash
- Make the most of unexpected market finds, like quince, plus ideas for turning them into something delicious
Press play now for inspiration for your next farmers’ market trip — and what to make when you get home!
***
For more recipes and cooking inspiration, sign up for our free Substack here.
And join us on our live monthly calls by upgrading your subscription to paid!
***
Links:
Join Sonya in person for a guided Portland Farmers' Market tour through Airbnb Experiences!
Delicata Squash
Lemon garlic roast chicken with delicata squash by David Tanis for NYT Cooking
Sweet Potato
Japanese sweet potato with creamy miso glaze by Faraway Kitchen
Peppers
Vegetarian stuffed poblano peppers by the Picky Eater
Peperonata by Serious Eats
Roasted red pepper and cheddar cheese egg bites from Jenn Lueke
Eggplant
Olia Hercules' Azerbaijani butter-braised eggplant, Sedakh
Eggplant adobo by Kay Chun for NYT Cooking
Apples
Crunchy Brussels Sprouts and Apple Slaw by Hetty Lui McKinnon from NYT Cooking
Caramelized onion, apple and goat cheese melts by Jerrell Guy for NYT Cooking
Quince
Poached quince by David Leibovitz, I like to serve with whipped cream, creme anglaise, or ice cream -- or turn into his quince tatin
Pears
Easy maple baked pears by Sally’s Baking Addiction
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Got a cooking question? Leave us a message on our hotline at: 323-452-9084
For more recipes and cooking inspiration, sign up for our Substack here.
Order Sonya's cookbook Braids for more Food Friends recipes!
What Do You Do with Beets? | Answering Your Home Cooking Questions
Could beets become a family favorite if you just found the right way to make them? In this bite-sized episode, we share a listener's question with expert advice, simple strategies, and lots of delicious ideas …
Notas del episodio
Could beets become a family favorite if you just found the right way to make them?
In this bite-sized episode, we share a listener's question with expert advice, simple strategies, and lots of delicious ideas to inspire your cooking!
By the end of this episode, you’ll discover our favorite ways to use beets, like in colorful soups, as crispy chips, and in meal-prep-friendly salads.
You’ll also learn some unexpected ways to incorporate beets into both savory AND sweet dishes. Plus, we share our best tips for the easiest ways to cook a big batch or even freeze beets for later.
Tune in for a quick dose of home cooking inspiration!
***
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And join us on our live monthly calls by upgrading your subscription to paid!
***
Links:
Pineapple beet smoothie from Three Little Chickpeas
Roasted beet hummus from Food 52
Persian yogurt beet dip from Unicorns in the Kitchen
Jeweled roasted vegetables (mix of beets, carrots, and Brussels sprouts) from The Food You Crave
Oven-baked beet chips from A Spicy Perspective
Scuttlebutt sandwiches from NYT Cooking
Sabich sandwiches from Food Network
Beautiful Soup by Celia Barbour for NYT Cooking
Sonya’s family borscht recipe
Ukrainian beet salad (Vinegret) from The New Baguette
Roasted beet salad over labneh from Evergreen Kitchen
Roasted beets in a sherry vinegar marinade from Superman Cooks
Flourless beet brownies by Jerelle Guy for NYT Cooking
Chocolate beet cake by Nigel Slater for Food 52
****
Got a cooking question? Leave us a message on our hotline at: 323-452-9084
For more recipes and cooking inspiration, sign up for our Substack here.
Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!
8 Make-Ahead Salads for Fall
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 …
Notas del episodio
What if your fridge were stocked with delicious fall salads, ready whenever you needed an easy lunch or a dish to bring to the next potluck
Fall gets busy fast, and that’s why this week we’re sharing eight make-ahead salads that hold up beautifully in the fridge, so you can have easy, nutritious meals and sides ready all week long.
By the end of this episode, you’ll find out:
- The best fall produce for prepping salads in advance
- Simple techniques for keeping vegetables crisp, layering textures, and maximizing flavor
- Flexible recipes for hearty lunches, potlucks, and holidays
Press play now for make-ahead salads that make busy fall days a little easier!
***
For more recipes and cooking inspiration, sign up for our free Substack here.
And join us on our live monthly calls by upgrading your subscription to paid!
***
Links:
Sonya’s fennel, apple, celery, pomegranate salad, and we like to use this mandoline for slicing veggies thin
Honey and harissa farro salad by Deb Perelman from The Smitten Kitchen Cookbook, via Serious Eats
Quinoa with caramelized corn and scallions by Lauryn Tyrell for Martha Stewart
Four bean salad with green romesco by Alison Roman from her cookbook: Dining In
Warm green bean and lentil salad by Ottolenghi
Lentil salad with roasted radicchio and cauliflower by Alexandra Stafford for Food 52
Pearled couscous and tomato salad from Baked By Melissa
Deborah Madison’s Ravioli and Tomato Salad with Masses of Basil from her cookbook: Vegetarian Cooking for Everyone (and the shelf-stable tortellini Kari gifted to Sonya, which would go great in this salad)
****
Got a cooking question? Leave us a message on our hotline at: 323-452-9084
For more recipes and cooking inspiration, sign up for our Substack here.
Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!
Cookbook Club, Fig & Almond Cake + A Vegetarian Phyllo Pie | Our Best Home Cooking Bites
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 …
Notas del episodio
What if using phyllo dough didn’t have to be difficult, and you could make a golden, buttery pie with a mountain of vegetables?
In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!
By the end of this episode, you’ll discover a seasonal cookbook full of flavorful intuitive recipes, and you’ll also find out why David Tanis’ fig and almond cake is a must-bake that's perfect for fall hosting.
You’ll also learn how to make a meatless main packed with chickpeas, cauliflower, and sweet potatoes that reheats like a dream and has a surprise technique that makes it easy to make.
Tune in for a quick dose of home cooking inspiration!
***
For more recipes and cooking inspiration, sign up for our free Substack here.
And join us on our live monthly calls by upgrading your subscription to paid!
***
Links:
How to Start a Cookbook Club from our Substack
Cookbook club pick: David Tanis’ A Platter of Figs, which is out of print, but can be found used or at your local library too
Some highlights from cookbook club were:
Corn, squash, and green beans with jalapeno butter
Fresh shell beans with sage and garlic
Fig and almond cake by David Tanis for NYT Cooking
Spiced veggie phyllo pie by Melissa Clark for NYT Cooking
****
Got a cooking question? Leave us a message on our hotline at: 323-452-9084
For more recipes and cooking inspiration, sign up for our Substack here.
Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!
What to Cook on Busy Weeknights: 6 Dinners, with Maggie Hoffman
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 …
Notas del episodio
How do you make dinner happen every night without feeling like you’re starting from scratch?
If you’re staring into the fridge at 5 p.m. with no idea what to make, this week Maggie Hoffman, host of The Dinner Plan, shares smart strategies for making weeknight cooking easier, along with a lineup of deeply satisfying fall dinners that come together quickly.
Think: chewy noodles tossed in a 5-minute sauce, a crowd-pleasing sheet-pan meal, and a foolproof take on pasta e ceci.
By the end of this episode, you’ll discover:
- Flexible meal-planning tricks that help ingredients stretch further
- Flavorful, low-effort meals that can pull you out of even the deepest cooking rut
- Two meatless dinners that might end up in regular rotation in your kitchen
Press play now for practical strategies and quick fall dinners that will make answering the question, “What’s for dinner?” a little easier.
***
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And join us on our live monthly calls by upgrading your subscription to paid!
***
Links:
Follow “The Dinner Plan” now wherever you listen to podcasts
Subscribe to Maggie’s Substack: The Dinner Plan for more recipe inspiration.
You can also find Maggie and more about The Dinner Plan on Instagram!
Maggie’s favorite pasta: Zaynab Issa's Gochujang-Sesame noodles (With Sun Ramen Noodles)
Meatless dinner: Georgina Hayden's clean-out-the-fridge pasta salad, from her cookbook: Medesque (with tons of weeknight-friendly recipes)
Sheet pan meal: Melissa Clark's Harissa chicken with Leeks, from her book: “Dinner Changing the Game” which has many more sheet pan recipes.
Maggie also highly recommends switching from half sheet to using stainless steel quarter sheet pans for this style of cooking (they fit in a toaster oven, and are dishwasher safe!)
Maggie (and our!) favorite brand of harissa paste is from NY Shuk
Comforting fall dinner: Jamie Oliver's Pasta e Ceci, from his book: Jamie’s Italy. Maggie loves to make small batches of stock with leftover rotisserie chicken bones in an Instantpot.
Standout from “The Dinner Plan:” Maureen Abood's Arayes from her cookbook: Lebanese Baking
What to cook when you don’t feel like cooking: A great loaded up sandwich like this Feta brined-chicken sandwiches made with grilled chicken.
Maggie recommends grilling proteins for multiple meals at the same time, and for recipe inspiration she recs Noah Galuten’s Grill Time!
Some of Maggie’s favorite cookbooks right now:
River Cafe Green by Rose Gray and Ruth Rogers
Vegetables the Italian Way by Giulia Scarpaleggia
Carla Lalli’s new book: Food is a Feeling
****
Got a cooking question? Leave us a message on our hotline at: 323-452-9084
For more recipes and cooking inspiration, sign up for our Substack here.
Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!
Easy Pickles, A Quick Way To Use Up Broccoli + A Surprising Carrot Cake with Leah Koenig | Our Best Home Cooking Bites
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 …
Notas del episodio
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
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Other links from today's show:
Easy refrigerator pickles from Simply Recipes made with a crinkle-cut knife
And here’s another fridge pickle recipe from Coley Cooks, if you want a less sweet pickle, with more spices.
Lot 2’s pecorino-fried bread with broccoli adapted by Melissa Clark for NYT Cooking; Kari adapted it by cooking broccoli with butter and garlic, and serving it on toasted sliced bread topped with melty cheese (like young Parmesan, sharp cheddar, Monterey Jack, or Gruyere).
Italian broccoli salad by Ali Slagle for NYT Cooking
****
Got a cooking question? Leave us a message on our hotline at: 323-452-9084
For more recipes and cooking inspiration, sign up for our Substack here.
Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!
Hosting this Fall? Four Menus for Seasonal Cooking at Home
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 …
Notas del episodio
What do you serve when you want to host, but don’t want to spend the entire day in the kitchen?
Fall is one of our favorite seasons for gathering, from back-to-school dinners and Jewish High Holidays to casual meals with family and friends. But putting together a menu — and getting everything on the table at the same time — can feel like a lot of work.
This week, we’re sharing four complete fall menus designed to help you plan ahead, cook strategically, and actually enjoy your own gathering. By the end of this episode, you’ll:
- Learn how to build a fall menu around dishes that can be prepped, cooked, frozen, or reheated ahead of time
- Discover a fully vegetarian menu that is casual and can feed a big crowd
- Find out the secrets to achieving tender brisket and flavorful roast chicken
Press play for practical hosting strategies and fall recipes that make it easier to get dinner on the table… and enjoy it once you do!
***
For more recipes and cooking inspiration, sign up for our free Substack here.
And join us on our live monthly calls by upgrading your subscription to paid!
***
We also highly recommend The Dinner Plan podcast and Substack for more recipe inspiration!
***
Links:
Back to the Classics Rosh Hashanah Dinner:
Plum challah by Sonya and Shannon Sarna for The Nosher
Ottolenghi fig hazelnut salad with radicchio and basil
Eggplant Caponata from The Gjelina Cookbook, the exact recipe can be found in the book, or try this slightly adapted version from The Brick Kitchen
Beer and onion braised brisket from Epicurious
Cast iron skillet potato kugel from Smitten Kitchen
Farro topped with roasted peppers and eggplants and spicy tahini dressing (recipe coming!)
Glazed apple cider doughnut cake from Smitten Kitchen
Vegetarian pizza party in Southern California Hot September
Street corn dip with tortilla chips
Mushroom pizza with kale and red onions
Roasted vegetable salad with farro and goat cheese by Walder Wellness
Arugula fennel apple salad (no cheese) by The First Mess
Ice cream
Fall bounty dinner:
Harissa apricot braised chicken by Samin Nosrat from Good Things
Charred green beans and lemony yogurt by Yossy Arefi for NYT Cooking
Ottolenghi pomegranate tomato salad
David Leibovitz' oven-roasted plums over pound cake, angel food cake or with vanilla ice cream
Roast Chicken Dinner at Kari’s
Portuguese chicken and potatoes from Feasting at Home
Alison Roman’s Bitter, Leafy Salad
German chocolate cake by Tastes Better From Scratch
****
Got a cooking question? Leave us a message on our hotline at: 323-452-9084
For more recipes and cooking inspiration, sign up for our Substack here.
Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!
One-Pot Meatballs & Greens + Two Italian Cookies | Our Best Home Cooking Bites
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 …
Notas del episodio
What do you make when you have a package of ground chicken but no plan for dinner?
In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!
By the end of this episode, you’ll discover a 5-star-rated, one-pot dinner of lemony meatballs and greens that’s perfect for busy weeknights.
You’ll also want to try two Italian cookies: an easy double-chocolate biscotti that can be made ahead and freezes well, and a buttery cookie with a distinctive shape and texture that would be right at home on a weekend brunch table.
Tune in for a quick dose of home cooking inspiration!
***
For more recipes and cooking inspiration, sign up for our free Substack here.
And join us on our live monthly calls by upgrading your subscription to paid!
***
Links:
One-Pot Chicken Meatballs with Greens by Yasmin Fahr for NYT Cooking. To make this dairy-free, swap the yogurt for unsweetened coconut yogurt, or for 2 large eggs
Double chocolate biscotti by Jenn Segal from Once Upon a Chef
Torchetti al burro (Italian butter cookies) from Recipe from Italy
****
Got a cooking question? Leave us a message on our hotline at: 323-452-9084
For more recipes and cooking inspiration, sign up for our Substack here.
Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!
Recipes We’re Really Cooking! A Summer Recap + The Best of Season 4
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 …
Notas del episodio
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 staples
- Find a hosting-worthy sheet-pan dinner that’s easy enough for a weeknight
- Get two cookie recipes we bake year-round — and that are perfect for cookie boxes and gifting
Tune in now for easy, reliable recipes you’ll want to make again and again!
***
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***
Links:
Tostadas:
Vegetarian Mexican tostadas from Muy Bueno Cooking
Kari also mentioned making a take on tostadas based on Roasted Broccoli and Potato Tacos by Kay Chun for NYT Cooking
Salads:
Sweet and spicy melon salad by Christian Reynoso from NYT Cooking
Savory watermelon cucumber salad from the Mediterranean Dish (similar to what Sonya makes, but hers doesn’t have feta)
Korean carrot salad recipe from Alyona’s Cooking, and watch Danielle walk you through making her viral version on TikTok
Sweets:
Sonya made a version with apricot + sour cherry and marzipan (she used frozen fruit), and Kari made a version with nectarine, peaches, and frangipane (with fruit from her Flamingo Estate farm box)
OUR TOP RECIPES FROM SEASON FOUR:
Mains:
Broiled salmon and asparagus with creme fraiche by Molly Gilbert for Sunset Magazine
Kung Pao Tofu by Ham El Waylly for NYT Cooking
Salads:
Smitten Kitchen’s simplified version of the famous roasted chicken and bread salad from the Zuni Café Cookbook
Frizzled-onion cabbage salad by Shilpa Uskokovic for Bon Appetit
Sweets:
Pistachio Halvah Rice Krispie Treats by Miro Uskokovic from NYT Cooking (unlocked)
Jam sugar cookies by Hewn restaurant in Chicago Mag
MORE RESOURCES FROM THIS EPISODE:
The date fudge recipe Kari talked about can be found in Ham El-Waylly’s book: Hello, Home Cooking
Sonya mentioned great tostadas from El Sazaon Di Mi Rancho in Portland, OR, and her Chicken Tinga recipe
A Must-Try Pizza Recipe + A Favorite Breakfast Dish | Our Best Home Cooking Bites
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 …
Notas del episodio
Can a mountain of zucchini turn into a homemade pizza you can’t stop taking “just one more” slice of?
In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!
By the end of this episode, you’ll discover a standout Smitten Kitchen recipe for a thin-crust summer pizza that’s loaded with zucchini yet somehow still crispy, golden, and nutty with browned Gruyère.
You’ll also want to try a saucy, spicy breakfast dish inspired by a recent visit to a street food stand in Los Angeles.
Tune in for a quick dose of home cooking inspiration!
***
For more recipes and cooking inspiration, sign up for our free Substack here.
And join us on our live monthly calls by upgrading your subscription to paid!
***
Links:
Smitten Kitchen’s summer squash pizza
Chilaquiles from ChiLAquiles on Venice and Hauser in Los Angeles
Chilaquiles master recipe from Rick Bayless, and a store-bought sauce recommendation (and great article!) by Jarret Melendez from Epicurious
Also mentioned:
Giada’s scarpaccia video and her recipe (gluten-free!)
And a vegan version of scarpaccia from Earth To Rocco
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Got a cooking question? Leave us a message on our hotline at: 323-452-9084
For more recipes and cooking inspiration, sign up for our Substack here.
Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!
Meatless Sheet-Pan Dinners for Easy Home Cooking (Re-Release)
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 …
Notas del episodio
What if your next vegetarian dinner could be packed with flavor - and made entirely on a sheet-pan in your oven?
Whether you're trying to cook more plant-based meals, accommodate a vegetarian at your table, or just need low-effort dinner ideas, this episode is full of satisfying recipes that are anything but boring.
By the end of this episode, you’ll:
- Learn how to make a sheet pan lasagna dotted with creamy ricotta cheese — no layering or béchamel-making required
- Discover how to turn basic veggies into shawarma-spiced mains
- Find out about a gluten-free, noodle dish that takes less than 30 minutes to make
Hit play and turn your veggie drawer into crowd-pleasing vegetarian meals you’ll want to make any night of the week!
***
For more recipes and cooking inspiration, sign up for our free Substack here.
And join us on our live monthly calls by upgrading your subscription to paid!
***
Links:
Vegetarian sheet pan lasagna from Busy in Brooklyn, and Giada’s original version
Sheet pan eggplant parm from Food & Wine, or sheet pan cauliflower parm from How Sweet Eats – and here’s a video of Sonya + Kari’s version
How to make crispy garlic breadcrumbs (to top your eggplant or cauli parm)
Mushroom shawarma from Eating Well, or Sonya’s eggplant shawarma
Roasted chickpea gyros by Sarah Bond from Live Eat Learn
Sheet pan feta chickpea tomatoes by Ali Slagle for NYT Cooking (unlocked)
Vegetarian stuffed peppers from Love & Lemons
Eric Kim’s Sheet-pan Japchae for NYT Cooking (unlocked), and his sheet-pan bibimbap
Sweet potato and black bean tacos by Sarah Bond from Live Eat Learn
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Got a cooking question? Leave us a message on our hotline at: 323-452-9084
For more recipes and cooking inspiration, sign up for our Substack here.
Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!
Grandma’s Plum Crumb Bars + A One-Skillet Summer Dinner | Our Best Home Cooking Bites
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 …
Notas del episodio
What do you make when you want a homemade dessert that feels special, but takes almost no effort to bake?
In this bite-sized episode, we share the best things we ate this week to inspire each other — and you!
By the end of this episode, you’ll want to make a buttery plum jam crumb bar inspired by Sonya’s grandmother. It’s beginner-friendly, and so delicious you’ll want to eat the whole tray as soon as it comes out of the oven.
You’ll also discover a recipe for a quick one-skillet dinner made with sweet summer corn and chew rice cakes, and flavored with nutty miso + brown butter.
Tune in for a quick dose of home cooking inspiration!
***
For more recipes and cooking inspiration, sign up for our free Substack here.
And join us on our live monthly calls by upgrading your subscription to paid!
***
Links:
Sonya’s grandmother’s plumb crumb bars
Kari’s strawberry rhubarb crumb bars
Miso brown butter rice cakes with corn by Shilpa Uskokovic for Bon Appetit
****
Got a cooking question? Leave us a message on our hotline at: 323-452-9084
For more recipes and cooking inspiration, sign up for our Substack here.
Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!
Puerto Rican Home Cooking, with Omi Hopper
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 …
Notas del episodio
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 meals
- How to meal prep for flexibility, instead of a fridge full of repetitive leftovers
- Flavor-packed shortcuts to get dinner to taste special without starting from scratch
Press play to hear Omi’s approach to making flavorful, satisfying food that works for real home cooks!
***
For more recipes and cooking inspiration, sign up for our free Substack here.
And join us on our live monthly calls by upgrading your subscription to paid!
***
Links:
Omi Hopper’s new book – Cooking Con Omi: A Love Letter to Puerto Rican Home Cooking
You can find more inspiration from Omi on her TikTok, YouTube, Instagram, and her site: Cooking Con Omi
Omi’s Recipes:
One pot macarone con carne (macaroni with beef)
Other dishes mentioned:
Bacalao (Puerta Rican Salt Cod Stew) from Simply Recipes
Her winning pineapple jalapeno salmon dish
Some of Omi’s favorite recipe developers;
****
Got a cooking question? Leave us a message on our hotline at: 323-452-9084
For more recipes and cooking inspiration, sign up for our Substack here.
Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!
Too Hot to Cook? Easy Summer Dinner Ideas to Beat the Heat
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 …
Notas del episodio
What do you cook when it's too hot to turn on the oven (or even the stovetop)… but everyone still needs dinner?
When summer temperatures climb, even the simplest meal can feel like too much effort. If you've been relying on takeout, eating cereal for dinner, or are staring into the fridge hoping for inspiration, this episode is full of practical ideas for keeping your kitchen cool.
We're sharing our favorite no-cook and low-cook meals, make-ahead recipes, refreshing drinks, and easy summer desserts that make the most of the season without heating up the house.
By the end of this episode, you'll discover:
- A 5-minute meal built around a single package of tofu
- How a rotisserie chicken can become a picnic-friendly Vietnamese-inspired dinner
- Two noodle dishes that rely on quick, flavorful, no-cook sauces
Press play now and build a rotation of easy summer recipes you'll rely on that will keep you well-fed and out of a hot kitchen!
***
For more recipes and cooking inspiration, sign up for our free Substack here.
And join us on our live monthly calls by upgrading your subscription to paid!
***
Links:
Spicy cold silken tofu with soy and scallions from The Woks of Life
Salsa cruda di Pomodoro — pasta with raw summer tomato sauce — from Lidia Bastianich
Zucchini quesadillas by Smitten Kitchen, and a wonderful squash blossom quesadilla recipe can be found in the Frida’s Fiestsa’s (a Friday Khalo cookbook)
Rainbow veggie pinwheels by Dinner at the Zoo
BiBim Guksu (spicy mixed noodles) by Maangchi
Italian grinder bean salad by Alexis de Boschnek for The Kitchn, and Edi’s favorite sun-dried tomato dense bean salad
Summer tartines four ways from Serious Eats
Chicken banh mi by Recipe Tin Eats
Lemon possets by Toni Chapman for NYT Cooking
Homemade Gatorade by Lexi at Crowded Kitchen
Frozen coconut limeade by Smitten Kitchen
****
Got a cooking question? Leave us a message on our hotline at: 323-452-9084
For more recipes and cooking inspiration, sign up for our Substack here.
Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!
Summer Corn! 10 Recipes for Cooking Easy Seasonal Meals at Home (Re-Release)
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 …
Notas del episodio
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 cob
- Get inspired by a 30-minute corn-filled ramen with miso butter
- Learn how to make “corn ribs,” a popular restaurant dish that’s easy and delicious to recreate at home
Press play now to satisfy all of your corn cravings!
***
For more recipes and cooking inspiration, sign up for our free Substack here.
And join us on our live monthly calls by upgrading your subscription to paid!
***
Links:
Compound chili lime butter
How to make corn ribs from Food Wishes
Sonya' s corn soup recipe from our Substack, and a similar corn soup with basil by David Tanis for the NY Times, as well as a chilled corn soup with basil oil from Food52
Soy butter corn ramen by Hetty Lui McKinnon for the NY Times
Sarah Jampel’s spicy corn coconut soup for the NY Times
Ham El-Waylly’s corn and miso pasta salad for the NY Times
Sue Li’s grilled corn and avocado salad with feta dressing for the NY Times
“Ears and Ears” Orecchiette and corn pasta similar to what Kari makes
Colu Henry’s orecchiette with corn, jalapeno, and feta for the NY Times
Sonya’s corn, romano bean, tomato pasta dish
Korean corn cheese by Darun Kwak for the NY Times
Other mentions:
Our episode with Javier Lara: The three sisters: Indigenous wisdom for growing, sharing, and home cooking squash, beans, and corn
All Time restaurant in Los Angeles
****
Got a cooking question? Leave us a message on our hotline at: 323-452-9084
For more recipes and cooking inspiration, sign up for our Substack here.
Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!
Aquí están los 40 episodios más recientes de 331. Los anteriores están en el feed del podcast.
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