Food Friends: Home Cooking Made Easy

Food Friends

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?

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20 episodes
Updated Tuesday

Episodes20

Newest first

Tuesday · 32 min
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 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!
July 28 · 28 min
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 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!
July 23 · 12 min
Two Salads You Can Make Once, And Eat Twice (or Three Times)! | Our Best Home Cooking Bites
What salads can really hold up for days and transform into multiple meals? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you'll want to make a 5-star broccoli salad that's meal-prep-friendly and full of Italian flavors. You’ll also want to try a summery cucumber-avocado salad that's perfect for piling onto toast or for serving at your next gathering. Tune in for a quick dose of home cooking inspiration! *** For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! *** Links: Italian broccoli salad by Ali Slagle for NYT Cooking And Quinoa and broccoli spoon salad by Sohla El-Waylly for the NYT Cooking Also, we love this Cauliflower Salad Sandwiches recipe from Ham El-Waylly Obsessively good cucumber avocado salad from Smitten Kitchen **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!
July 21 · 37 min
Our Top 10 Best Bites of All Time! Celebrating 300 Episodes of Food Friends
What recipes truly stand the test of time — the ones you make again and again because of their ease, deliciousness, and nostalgia? This week, we're celebrating our 300th episode by looking back at our top 10 “Best Bites” of all time. These are the dishes we still cook, recommend, and think about years later. They’re also the recipes that always make us think of each other. By the end of this episode, you'll discover: The beginner-friendly lentil dish we’ve been making for over a decade for friends, clients, family, and meal prep An effortless no-measure cake that's earned a permanent spot in our baking rotation Smart ways to use your slow cooker and Instant Pot to get flavorful dinners on the table faster Whether you're new to Food Friends or have been cooking along with us since the beginning, this episode is packed with recipes worth revisiting—and adding to your own regular rotation. Tune in as we celebrate 300 episodes with the recipes that have shaped our home cooking the most. *** For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! *** Links: SONYA’S TOP FIVE Our coconut red lentil recipe “No Measure” French Yogurt Cake Ina Garten’s stuffed shells recipe – Sonya adds fresh thyme instead of Italian seasoning + grated parm or pecorino on top Instant Pot Polenta Cacio e Pepe by Carla Lalli Music for Bon Appetit Our two takes on egg salad from our Substack! KARI’S TOP FIVE Sonya’s simple tomato confit with thyme Midwestern Monster cookies French onion crostini by Lemon Tree Dwelling Crispy taco salad shells for homemade taco bowls Viral “Glow Soup” by Maddie Harrington of Nutriously Easy **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 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!
July 16 · 13 min
A One-Bowl Berry Almond Cake + Homemade Chopped Cheese Sandwiches | Our Best Home Cooking Bites
Can a humble pound of ground beef from your freezer turn into the best dinner of your week? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you'll discover an irresistible snacking cake recipe by Alison Roman that uses up any seasonal berry you have on hand and is easy enough for a beginner baker! You’ll also want to try a homemade take on a Bodega-style chopped cheese sandwich. It’s the perfect way to use up kitchen staples for a quick, unexpected weeknight dinner. Tune in for a quick dose of home cooking inspiration! *** For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! **** Links: Blueberry cake with almond and cinnamon by Alison Roman from her cookbook, Dining In Alison Roman’s blueberry muffin recipe Chopped cheese by Melissa Knific for NYT Cooking **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!
July 14 · 28 min
Our Top 8 No-Bake Desserts for Summer Hosting! (Re-Release)
What sweet treats do you make when you feel like hosting, but temperatures are climbing, and you can't imagine turning on an oven? This week we're re-releasing a fan-favorite episode. We’re sharing our tried-and-true easy summer dessert recipes to make at home, all with zero cooking required! By the end of this episode, you’ll discover: How to stay cool with a refreshing icebox cake and an over-the-top frozen pie A classic Midwestern cookie loaded with chocolate and peanut butter A make-ahead dessert that maximizes seasonal fruit and is perfect with a scoop of vanilla ice cream Tune in now to add sweetness to your summer gatherings with these exciting and easy no-bake desserts! *** For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! *** Links: Sonya’s raspberry mocha icebox cake, strawberry tiramisu, and fruit compote recipes Ina Garten’s mocha icebox cake Chocolate wafers for icebox cake 18 ice cream pie ideas from Taste of Home Not-so-classic peach melba from David Tanis for the NY Times Classic Scotcheroos recipes from Tastes Better From Scratch Buckeyes recipe by Tammy Winters for All Recipes Tricia Yearwood’s no-bake rocky road bars All the rocky road bar combos on TikTok Ina Garten’s limoncello fruit salad recipe **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!
July 9 · 18 min
A 10-Minute Dessert from Cookbook Club + A Lemony Pasta with Greens | Our Best Home Cooking Bites
Are you looking to beat the heat with an easy, refreshing, and QUICK dessert? By the end of this episode, you'll want to try a tapioca pudding topped with fresh summer berries that's vegan, gluten-free, and ready in just 10 minutes on the stove. You’ll also discover a lemony pasta dinner that comes together fast, with the help of a can of chickpeas, a bundle of greens, and crumbled feta. Tune in for a quick dose of home cooking inspiration! *** For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! *** Links: How to Start A Cookbook Club from our Substack Dac Biet: An Extra-Special Vietnamese Cookbook by Chef Nini Nguyen and Sarah Zorn – in the book you’ll find the recipes for: Green Jackfruit and Cabbage Salad Lemongrass Ground Meat Pickled eggplant (here’s a similar version to try) And Coconut Tapioca banana pudding (here are two similar recipes: one from Serious Eats with crushed peanuts, and another with caramelized banana on top from Food 52) You can find more of Chef Nini Nguyen’s recipes here Lemony Chard with chickpeas and feta by Hetty Lui McKinnon, tossed with pasta **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!
July 7 · 29 min
What Do You Do With All The Zucchini? Cooking Seasonal Summer Recipes
What do you do with a pile of zucchini? If you're torn between making the same tired zucchini bread again or scrolling through hundreds of recipes hoping to find one that’s actually delicious and not a soggy mess, this episode is for you. This week, we’re sharing tried-and-true zucchini recipes, and by the end of this episode, you’ll: Discover 30-minute dinners, like a one-skillet meatless meal with a 5-minute game-changing yogurt sauce Learn cooking techniques to get the best texture and flavor out of your zucchini – like crisp edges and lots of caramelization Find out an unexpected, delicious, and easy way to freeze and use up any summer squash Press play now and turn your zucchini overload into the most delicious problem you'll solve all summer! *** For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! *** Links: Zucchini and crispiest chickpeas in garlic yogurt from Smitten Kitchen Seared zucchini with halloumi by Ali Slagle Ina Garten’s Parmesan roasted zucchini Zucchini tots from Recipe Tin Eats Grated zucchini orecchiette from Hailey Catalano Corn and zucchini orzo casserole by Half Baked Harvest Zucchini roll-ups from Wholesome Yum White Zucchini Pizza by Yumna Jawad, from The Pioneer Woman Zucchini in smoothies (frozen ahead of time) from Love & Lemons Zucchini cookies with lemon glaze by Foodie Crush Also mentioned: Gabrielle Hamilton’s zucchini tops A few all-time favorites; Thomas Keller's viral zucchini Elizabeth Minchili’s pasta with zucchini and herbs, and her TikTok Giada’s scarpaccia video and her recipe (gluten-free!) and Vegan version of scarpaccia from Earth To Rocco Kari’s favorite carmelized zucchini pasta by Ali Slagle for the NY Times Farfalle with yogurt and zucchini by George Germon and Johanne Killeen for Food & Wine Zucchini bruschetta (aka zucchini crostini!) by Martha Stewart (add a little basil in it too!) **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!
July 2 · 13 min
The New York Times' Most Popular Recipe + Fried Zucchini Blossoms | Our Best Home Cooking Bites of the Week
What makes one recipe become the most popular in the New York Times Cooking’s history? In this bite-sized episode, we share the best things we ate this week to inspire each other—and you. By the end of this episode, you'll want to make crisp, stuffed zucchini blossoms that are restaurant-quality but come together in under 30 minutes. You'll also discover why the legendary Marian Burros plum torte has become one of the most beloved dessert recipes of all time – it's endlessly adaptable, freezer-friendly, and approachable for even beginner bakers. Tune in for a quick dose of home cooking inspiration! *** For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! *** Links: Stuffed zucchini blossoms from Carolyn’s Cooking – this recipe calls for parsley and chive, but Sonya likes to add basil to the filling instead. Original plum torte by Marian Burros for NYT Cooking, plus suggestions for adapting the recipe. Kari used plums with butter, whole wheat flour and cardamom in addition to cinnamon (¼ tsp each) mixed with turbinado sugar on top, then apricots with non-dairy butter, GF flour with almond meal, and the same cardamom and cinnamon mixed with turbinado sugar on top. Other mentions: Vegetables Every Day by Jack Bishop **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!
June 30 · 34 min
A Food Person’s Summer: Cookbooks, Hosting, and What to Cook Right Now, with Adam Roberts (Re-Release)
Ever wonder what food people actually cook when guest come over — and why those recipes always work? This week, we're re-releasing our fan-favorite episode with Adam Roberts — aka The Amateur Gourmet. He takes us inside his kitchen, shares his favorite cookbooks and go-to recipes, and tells us all about his fantastic debut novel, Food Person (now out in paperback!). We talk summer cooking, dinner party philosophy, and why even a slightly undercooked salmon can still lead to a great night. By the end of this episode, you’ll: Get a sneak peek at Food Person, Adam’s twisty, funny debut novel and a page-turning, insider look at food media (think The Devil Wears Prada, but for cookbook publishing). Discover the dessert that never fails a dinner party. Find out the #1 mistake home cooks make when hosting, and the mindset shift that turns chaos into calm. Press play for Adam’s best dinner party advice, his all-time favorite cookbooks, and the recipes he relies on most to make hosting feel like a breeze. *** Links: Food Person, Adam’s debut novel is out now! Subscribe to Adam’s Amateur Gourmet Newsletter on Substack Follow Adam on Instagram Adam’s cookbook recs from today’s episode: The Barefoot Contessa books (especially for beginners) Or level up your home cooking with Mozza at Home, by Nancy Silverton and Carolyn Carreno For the best homemade ice cream recipes and techniques, check out David Leibovitz’s The Perfect Scoop Anything by Melissa Clark is dependably excellent Some of the cookbook’s highlighted in Food Person: The Zuni Cafe Cookbook, The Chez Panisse Cookbook, and The Auberge of the Flowering Hearth The food writing Adam most admires: Calvin Trillin Amanda Hesser’s Cooking for Mr.Latte Nora Ephron’s Heartburn Who Adam channels in his kitchen: Lidia Bastianich, and one of her recipes is his go-to pasta dish for dinner parties. He might follow that with warm freshly baked chocolate chip cookies *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Order Sonya's cookbook Braids for more Food Friends recipes!
June 25 · 13 min
A 30-Minute Korean Short Rib Dinner + A Citrusy Summer Salad | Our Best Home Cooking Bites of the Week
What if you could make a short rib dinner that tastes better than takeout, in less than 20 minutes? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you’ll discover how to make Korean Galbi using beef short ribs – with a little planning, you can have dinner on the table in minutes. You’ll also discover a healthy summer chopped salad with an unexpected flavor combination of sweet summer peppers, juicy mango, and tangy kumquats. Tune in for a quick dose of home cooking inspiration! *** For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! *** Links: Sonya made a version of Galbi similar to this one from Onolicious. To learn more about Galbi (also known as Korean short ribs, or “LA Galbi”) check out this post by Maangchi Summer kumquat and mango salad by Melissa Mayo **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!
June 23 · 34 min
What to Cook this Summer: Four Seasonal Menus for Hosting
Are you stumped on what to serve for your next summer dinner party, backyard BBQ, or weeknight hang? This week, we’re taking the guesswork out of what to cook with four complete menus full of make-ahead appetizers, low-effort mains, and no-bake desserts that highlight peak summer produce. These are meals designed to minimize your time in the kitchen so you can maximize relaxing with friends and family. By the end of this episode, you'll discover: Four complete summer menus, including a farmers’ market feast and an homage to classic Americana Make-ahead friendly dishes— like a lime cilantro corn salad and smashed potato salad —that free you up to enjoy your guests Fruit-forward summer desserts, including a no-bake mango pie, and two simple snacking cakes that rely on peak stone fruit Listen now to discover your next favorite easy summer menu so you can enjoy the party right alongside your guests! *** For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! *** Links: Sonya’s Farmers Market-Inspired Menu: Fried green tomatoes by Grand Baby Cakes Fried zucchini blossoms by Nicole Rufus for The Kitchn Corn salad with tomatoes, avocado and lime cilantro dressing by Melissa Clark from The Splendid Table Apricot kuchen with labneh whipped cream by Adeena Sussman from Food & Wine Kari’s Midsummer Dinner Party Menu: Open-faced tomato sandwiches with creamy cucumber spread by Southern Living Test Kitchen Grilled salmon with citrus salsa verde by Giada de Laurentis for Food Network Frizzled-onion cabbage salad by Shilpa Uskokovic for Bon Appetit Peach ricotta cake (but with nectarines!) by Yossy Arefi for NYT Cooking Sonya’s Southeast Asian Menu: Viet-Thai melon salad by Andrew Nguyen Grilled "PokPok" Thai wings from Natalie Paramore Thai-glazed corn by Kay Chun for Food & Wine "Mango Royale" No bake Icebox Mango Cake from Hot Thai Kitchen Kari’s Americana Menu: Raw Vegetable Pizza by Trent Pfeifer for Store Bought is Fine Grilled okra rafts with cajun remoulade by Steven Raichlen for NYT Cooking Root beer BBQ sauce for basting grilled chicken cuts of your choice Smashed potato salad from Two Peas and their Pod Ice cream cookie sandwiches or brownie ice cream sandwiches from Sally’s Baking Addiction Sweet salty frozen grapes by Zainab Issa for NYT Cooking For more inspiration from our archives: Here's last year's summer hosting episode with four additional menus Our No-bake desserts for when it’s too hot to turn on your oven Plus, how to host a burger night at home that’s better than takeout! **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!
June 18 · 10 min
Two Meatless Meal-Prep Friendly Meals! Our Best Home Cooking Bites of the Week
What if a pot of beans, or a packet of ramen noodles, could turn into an easy make-ahead meal? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you’ll want to make vegetarian bean tostadas with make-ahead friendly elements, and that are easy to assemble fresh on a busy weeknight. You’ll also want to try a Dan Dan noodle salad with a tahini-chili crisp dressing that’s perfect for meal prep lunches, and endlessly adaptable with seasonal vegetables. Tune in for a quick dose of home cooking inspiration! *** For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! *** Links: Vegetarian Mexican tostadas from Muy Bueno Cooking Sonya used rojo chiquito beans which are also similar to the Domingo Rojo beans from Rancho Gordo Our favorite coleslaw recipe from our Substack Vegetarian Dan Dan Noodle Salad by Hetty Lui McKinnon for NYT Cooking Fly By Jing original chili crisp and the extra crunchy version **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!
June 16 · 31 min
Summer Farmers’ Market Must-Haves! 10 Recipes for Seasonal Home Cooking
Have you ever come home from the summer farmers' market with bags full of beautiful produce and no idea what to make first? Summer farmers’ markets are overflowing with abundant produce, but that can feel overwhelming. If you've ever wanted simple, seasonal recipes that let peak-season produce shine without spending hours in the kitchen, this episode is packed with ideas for warm-weather hosting and quick weeknight meals that you’ll rely on all season. By the end of this episode, you’ll: Learn new ways to make the most of ripe summer tomatoes Discover a dramatic and easy way to make a delicious cherry dessert Find out how to take crisp cucumbers and combine them with a package of frozen dumplings for a 30-minute meal. Press play and make the most of every farmers’ market trip this season! *** For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! *** Links: Tomatoes Southeast Asian Tomato Salad by Melissa Clark from The Splendid Table Heirloom tomato cracker salad by Karen Schroeder-Rankin for Southern Living Corn Deborah Madison's coconut corn from Vegetable Literacy, a favorite cookbook of Kari and Sonya Grilled corn with flavored butters by Amanda Neal for Food Network Kitchen Fresh beans Slow-roasted Romano beans from the AOC Cookbook, by Suzanne Goin Green bean salad with greens, almonds, and dried cherries by Pamela Saltzman Cucumber Dumpling and smashed cucumber salad by Hetty Lui McKinnon from NYT Cooking Okra Crispy Okra with Spicy Honey Sauce by Kwame Onwauach and adapted by Millie Peartree for NYT Cooking Cherries Cherries Jubilee by Daniel Gritzer from Serious Eats Wild rice salad with pickled cherries by Lisa Lotts Bonus cherry recipes: Alice Water’s sour cherry clafoutis recipe, which recommends keeping the pits in the cherry for an almond flavor Sonya’s pickled cherry (and watermelon recipes) More inspiration from previous episodes: Our 2025 Summer Farmers’ Market Episode includes crispy corn cakes and two gazpacho recipes Our 2024 Summer Farmers’ Market Episode Episode includes Sonya’s one-bowl sour cherry cake and cauliflower salad sandwiches. Also check out our “Corn, beans, and squash” episode for more summer produce ideas! **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook, Braids for more Food Friends recipes!
June 11 · 18 min
What’s Your Ideal Brownie? + A Classic French Dish & A NYC Food Tour | Our Best Bites of the Week
How do you get a perfectly fudgy brownie with a glossy top without using a box mix? In this bite-sized episode, we share the best things we ate this week to inspire each other — and you! By the end of this episode, you’ll want to bake a batch of triple-chocolate brownies that are beginner-friendly, deeply fudgy, and achieve that coveted glossy crust. You’ll also discover a simple sole meunière recipe that’s buttery, lemony, and easy enough for a weeknight dinner. Tune in for a quick dose of home cooking inspiration! *** For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! *** Links: Seriously fudgy brownies from Sally’s Baking Addiction, Sonya also talked about the recipe in Sally McKenna’s book: Sally’s Baking 101 (which is different from the online version) More brownies we love: Alice Medrich’s best cocoa brownies Sonya’s flourless chocolate tahini brownies Fudgy brownies from Inspired Taste blog Glossy fudge brownies from Bravetart Sole Meuniere by Martha Stewart Secret Food Tours: NYC – Chinatown & Little Italy Kari’s best bite: pineapple pork bun at Mei Lai Wah Bakery And the Original Chinatown Ice Cream Factory, whose logo was designed by the children at a local public school Join Sonya on a Portland farmers’ market tour through Airbnb Experiences! *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here.
June 9 · 34 min
Summer Berries! Cakes, Cobblers, No-Bake Treats & More
Have a fridge full of summer berries and no idea what to make before they're past their prime? If you're standing in front of gorgeous summer berries at the farmers market but feel stuck making the same old recipes, this week we're sharing our favorite ways to make the most of berry season. By the end of this episode, you’ll discover: Easy berry desserts that require minimal effort, including kid-friendly frozen yogurt pops and a British classic: Eton mess Baking recipes that let peak-season berries shine, from snacking cakes to rustic cobblers No-bake berry desserts for hot summer days, including one of our favorite recipes from Ina Garten Press play now and walk away with a full season’s worth of berry dessert recipes that will help you turn every pint of fresh summer berries into something memorable. *** This episode is brought to you by: Little Sesame Hummus We’ve both been longtime store-bought hummus skeptics… until Little Sesame. Their hummus is unbelievably smooth, bright, and it was created by passionate chefs, they use regeneratively farmed chickpeas, and it's clean label certified. And now, Little Sesame has launched snacking options available at Targets nationwide. The lineup includes: a hummus snacker with pretzel pita chips, protein hummus with 10g of protein per pack, and hummus for kids — a grab-and-go pack perfect for lunch boxes and long car rides. Find Little Sesame at Targets nationwide or visit eatlittlesesame.com to find a store near you. Use code SNACKING10 for 10% off! *** Links: Strawberry Brown Sugar Sour Cream Eton Mess by Sonya Raspberry Spuma by David Tanis for NYT Cooking Blueberry galette from Sonya’s Substack, Dream Kitchens Strawberry hand pies by Zoe Bakes Huckleberry cake by James Beard Frozen yogurt and fruit pops by Riley Wofford for Martha Stewart Smitten Kitchen Flag Cake Strawberry sheet cake with passionfruit buttercream by Zoe Bakes Blackberry cobbler by Stella Parks for Serious Eats Frozen berries with hot white chocolate by Ina Garten For more berry inspiration, check out our previous episodes: Strawberries with Melissa Clark’s double strawberry shortcakes and a giant strawberry tart made with store-bought puff pastry No-Bake Desserts with Sonya’s recipes for strawberry tiramisu and raspberry mocha icebox cake “Year-Around Fruit Desserts includes an easy raspberry fool and a no-bake cheesecake **** For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!
June 4 · 14 min
Two Hosting Menus: A Small Dinner Party + Feeding a Crowd | Our Best Home Cooking Bites of the Week
What’s the secret to hosting a dinner party without spending the whole night stressed in the kitchen? In this bite-sized episode, we share the best things we ate this week to inspire each other—and you. By the end of this episode, you’ll have two go-to entertaining menus: one for a smaller dinner party and one for feeding a bigger group. We’re sharing the dishes, strategies, and make-ahead elements that help hosting feel more relaxed and enjoyable. You’ll also discover prep-friendly mains and salads, a summery dip that disappears quickly, and two desserts built around sweet, jammy strawberries and tart rhubarb. Tune in for a quick dose of home cooking inspiration! *** For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! *** Links: Sonya’s Hosting at Home Menu Chicken schnitzel, like this one from Smitten Kitchen Crispy Tofu Schnitzel from Live Eat Learn Charred asparagus and snap peas Marinated beets, dilly cucumber salad (both can be found in her cookbook Braids ) Samin Nosrat’s labneh dip Michael Solomonov’s 5-minute hummus recipe Nicole Rucker’s Strawberry Rhubarb Pie Recipe from Amateur Gourmet Kari’s Picnic- Style Menu Spinach corn dip by Hetty Lui McKinnon for NYT Cooking from Episode 282 Picnics + Potlucks Crudites Chevre swirled with Calabrian chili sauce and topped with honeycomb (or drizzled with honey) Hailee Catalano’s Mean Green Turkey Sandwich on pretzel rolls + vegetarian version on ciabatta rolls Big green salad with tons of dill and avocado with lemony orange-marmalade vinaigrette Strawberry rhubarb bars from Food Friends’ Substack **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!
June 2 · 28 min
Meal Prep like a Private Chef: Four Menus for Weeknight Dinners
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 boring Strategies for prepping proteins, sauces, and vegetables once and using them throughout the week Four 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 #1 For: 2 meat eaters /2 vegetarians/ 1 meal fresh + other meals prepped in advance Dinner for that night (plus extra): Taco bowls with ground beef, crispy tofu (add your favorite seasonings), cabbage slaw with jalapeno, cilantro, and lime dressing, spicy crema, avocado, and salsa verde + tortilla chips Additional meals for mix and match throughout the week: Creamy Lentil tomato soup by Carolina Gelen for NYT Cooking Roasted shawarma chicken thighs, also added onion wedges and placed on a sheet pan Turmeric black pepper tofu (I use potato starch or cornstarch instead of arrowroot powder) Roasted cauliflower and red onion, spiced with turmeric, cumin and corainder, with currants Herby tuna salad (recipe can be found in Braids) Mixed lettuces and cucumber Green goddess dressing (I use yogurt or sour cream in lieu of half of the mayo – you can skip anchovies for vegetarians) KARI - Menu #1 2 parents/2 teenage boys on Wednesdays Fish tacos with peach + mint + chive salsa by Martha Tinkler for Food Network Kitchen, plus tip for grilling fish: coat it in a thin layer of mayonnaise before putting on a very hot grill and don’t move it until it looks almost cooked through! It won’t taste like mayo and it won’t stick. Spicy skirt steak tacos with red cabbage - similar to Kari’s approach Roasted corn Grilled zucchini Kari’s Granola recipe is published in Sonya’s cookbook, Braids Chicken cheddar sandwich paninis for the fridge similar to what Kari makes SONYA - Menu #2 Family of 2, 1 low carb, 1 teenager Monday: Burger night – cooked in a cast iron pan, one served on a bun (for the teen), the other wrapped with iceberg (for the adult), topped with tomato, onion, avocado, cheese, and bacon. Served with roasted potato wedges (for the teen) and parsnip fries (adult), and a simple salad Tuesday: Turkey Kheema (similar to this, but with turkey instead of chicken and no peppers), cauliflower and peas (Gobi Matar), with raita, cauliflower rice, and steamed rice Wednesday: Sheetpan sausage with peppers and tomatoes with arugula salad Thursday: Vietnamese bowls lemongrass marinated grilled pork, served with rice vermicelli noodles, shredded carrot and cucumber, bed of shredded romaine, almond butter dipping sauce KARI - Menu #2 2 dads/2 little kids on Thursdays Sweet potato mac and cheese similar to Kari’s: use full-fat dairy and can sub canned pumpkin for the sweet potato Chicken cheddar sandwichpaninis for the fridge similar to what Kari makes Roasted delicata squash salad with kale Tuna salad Chicken soup - simply made, recipe from our Substack Granola bars Strawberries, apriums Ina Garten’s honey orange yogurt **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!
May 28 · 15 min
Behind-the-Scenes Catering Tips + A Beef Noodle Dinner | Our Best Home Cooking Bites of the Week
What’s the simple chef trick that can make a basic fish dinner taste restaurant-worthy? In this bite-sized episode, we share the best things we ate this week to inspire each other—and you. By the end of this episode, you’ll want to try an easy technique for cooking fish at home that relies on one surprisingly simple ingredient: store-bought crème fraîche. You’ll also discover two comforting weeknight meals— a noodle bowl and French onion crostini— both built from a single pot of rich oxtail broth and its tender meat. Tune in for a quick dose of home cooking inspiration! *** For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! *** Links: Herb grilled halibut with creme fraiche (once cooked, brush the fish with the creme fraiche) Arancini made with sushi rice from Serious Eats Wildwood Cookbook and Rustic Fruit Desserts Cookbooks by Cory Schreiber Grandma’s beef and noodles by Gimme Some Oven – Kari used wheat ramen noodles in place of the egg noodles, and oxtail in place of the roast French onion crostini by Lemon Tree Dwelling **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!
May 26 · 29 min
Weeknight Grilling! Easy Summer Cooking at Home
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 grill Discover easy summer meal ideas, including grilled salads, vegetarian dinners, unique kebabs, and fruity desserts Pick up practical strategies like shortcut marinades, make-ahead components, and smart ways to use peak-season produce Press play now for low-effort, high-reward grilling ideas you’ll want to make all summer long! *** For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! *** Links: Salads as Meals Big fat Greek salad with souvlaki-ish chicken by Meredith Haydn Grilled caesar salad by Vindulge and Kari’s “secret ingredient” Caesar dressing via our Substack Vegetarian Soba with grilled mushrooms and tofu by Ali Slagle for NYT Cooking Spanish-style grilled veggies with breadcrumb picada by Tori Ritchie via Bon Appetit Meat Georgian Shashlik (kebabs) from Silk Road Recipes Spiedies sandwiches from Binghampton, NY, recipe from Sam Sifton via NYT Cooking Fish Grilled albacore with citrus marinade from Wild Tide Seafood (shout out to Tim Wastelll and Old Pal restaurant in Portland for the inspiration) Mahi mahi tacos with fruity salsa from Food 52 Sweets Grilled peaches with amaretti by Ina Garten via Food Network Grilled lemon pound cake with peaches and cream from Food & Wine Rice krispies treats toasted on the grill by Lena Abraham via Delish **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!