Food Friends: Home Cooking Made Easy

As the days get colder and darker, are you searching for a nourishing dinner that will warm you up from the inside out? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! This week we're rereleasing a fan fanvorite episode, and talking about two must-try winter weeknight meals. You’ll discover the secrets to a craveable Minestrone, chock-full of veggies and topped with a vibrant basil sauce. You’ll also learn about a unique Midwestern twist on Sloppy Joe’s – it will make for a nostalgic weeknight meal that’s kid-friendly and parent-approved. Tune in for a quick dose of home cooking inspiration! ***Links: Winter minestrone recipe from our SubstackSloppy Joe recipe with bonus veggies from Celebrating Sweets***Got a cooking question? Call in and leave us a voicemail on our kitchen phone! 323-452-9084Sign up for our newsletter here for special offers and opportunitiesOrder Sonya's debut cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

What if the dishes you cooked on New Year’s Eve and New Year’s Day could invite luck, prosperity, and ease into the year ahead?New Year’s can feel surprisingly complicated for home cooks: too celebratory to ignore, but too close to the holidays to summon big energy. That’s why this week we’re helping you decide what’s worth cooking, what can be made in advance, and all the auspicious food rituals and symbolic dishes to sweeten the year ahead. By the end of this episode, you’ll:Discover playful appetizers that are eaten for luck and deliciousnessNew Year’s classics like noodles for longevity, and a gumbo made with auspicious black-eyed peasNutritious and lighter recipes to ease into the first day of the yearPress play to celebrate to start a new year feeling supported in your kitchen!***Links:AppetizersBacon wrapped dates from Gimme Some Yum, and you can also make it with beef baconCheese ball bites with a pretzel handle from Delish.comPistachio goat cheese dates from Live Eat LearnSour patch grapes and Prosecco grapes Delish.com Mains & SidesMushroom ragu pasta by Heidi SwansonGochujang mushroom udon by Hetti Lui MCkinnonMini Jalapeno Cornbread Muffins from Our Zesty LifeBlack-eyed pea and pork gumbo by Donald Link, Stephen Strymewski and adapted by Bret Stephens for NYT Cooking – served with rice and potato salad on the side, like our fave Herby Potato Salad and or Sonya’s Salad Olivier (Soviet potato salad) Desserts Carolina Gelen’s no-bake chocolate mousse pie or cranberry pudding Old School chocolate trifle with chocolate cake, chocolate pudding, oreos and whipped cream January First FoodLentil and chicken soup with sweet potatoes and escarole by Anna Stockwell for Epicurious Coconut braised collard greens by Von Diaz and Julia Moskin for NYT Cooking (Served with leftover white rice from the night before if you made gumbo for NYE!)Anna Thomas’ Green Soup from Food52Chickpea Spinach and Feta Pie by Hetty Lui McKinnon for NYT Cooking - make in individual in muffin tins to ease you into meal prep!***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. 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!Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

Have you ever wondered how to incorporate more whole grains easily into your cooking and baking? 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 homemade Einkorn graham crackers that are as wholesome as they are snackable. You’ll also discover “Monkey Bread” made from leftover sourdough that’s irresistibly buttery, cinnamony, and perfect for sharing.Tune in for a quick dose of home cooking inspiration!Links:Adrian Hale’s new book Einkorn Made Easy, and recipe for “Communal Table Bread - My easiest first bread recipe”, and take a sourdough bread baking class with her in person in Portland Sonya’s take on Adrian’s Einkorn Graham CrackersSourdough monkey bread by Amy Bakes BreadEasy monkey bread with store-bought biscuit dough from All Recipes ***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. 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!Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

Who doesn’t love a great appetizer – but do you get stumped on what to serve? Are you looking for something a little more exciting than crudites and a cheese board? This week, we’re sharing our go-to appetizers for festive hosting. These are small bites that you can easily make (or even buy!), that will encourage your guests to graze and linger for “just one more bite.”By the end of this episode, you’ll:Walk away with a go-to list of 16 appetizers you can mix and match for any kind of gathering - whether you’re hosting or headed to a potluckLearn how to create a mix of homemade, make-ahead, vegetarian, and store-bought optionsDiscover nostalgic classics like sausage balls and roasted chestnuts, as well as unexpected spicy treats like a flavorful edamame starter and an Indian-inspired snack mixPress play now to discover an appetizer game plan for your next December gathering!***This week's episode is sponsored by Burlap & Barrel!We rely on Burlap & Barrel for the spices we cook with the most, because their quality really does make everything taste better. This time of year, we find ourselves reaching for a few favorites again and again.Royal Cinnamon goes into our holiday gingerbread cookies, overnight oats, and we even add a pinch to our French press coffee in the morning. It’s naturally sweet and fragrant and makes everything taste like a treat. We love to add New Harvest Turmeric to our rich, brothy vegetable soups, steamed rice, and big pots of coconut red lentils. It adds that unmistakable golden glow and warmth that always makes friends ask, “What’s in this dish?”And Cured Sumac is our secret for roast chicken — especially when it’s sharing the table with freshly fried latkes. Its lemony, earthy tartness is the perfect lively counterpart to those decadent, crispy potato pancakes.If you want to stock up, Burlap & Barrel is offering a rare holiday deal through December 31st for new customers: buy any two spices and get a free jar of Royal Cinnamon with code CINNAMONFF (just add the cinnamon to your cart first). ***LINKSSnacky: Two-ingredient crackers from The Big Man’s WorldIndian Snack Mix (Chewda) by Aarti Sequeira, from Food Network  Maple bourbon chestnut and dates from Justine SnacksMiso-maple walnuts from EpicuriousVeggie/Easy:Orange marinated olives by Carolina GellenBlack bean, orange peel edamame from Food 52Nostalgic:Anchovy aioli by Not Quite Nigella to serve with and crudités or endiveClassic sausage balls from All Recipes, and the “Million Dollar” version from Southern LivingCheesy:Parm crusted butter beans by Justine DoironBrussels sprouts and ricotta toast from EpicuriousStore Bought Help:Tinned fish with Triscuits and cornichons from the Prune Cookbook via Amateur GourmetFour dips in one sheet pan from All Recipes Warm/Hot:Sonya’s phyllo triangles with feta and honeyKorean-style gochujang meatballs by Foxloveslemons via Food52Dips:Samin Nosrat’s miso labneh dip A cookie dough ball that you scoop with Nilla wafers, from Delish.com***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. 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!Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

What’s the last recipe you made that instantly earned a spot in your regular dinner rotation?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 new go-to beef-and-vegetable soup that can be made days in advance, freezes well, and is a complete meal all in one pot. You'll also discover a meatless stuffed pepper recipe that's cheesy, full of chickpeas, and relies on pantry staples. Tune in for a quick dose of home cooking inspiration!***Links:Vegetable Beef Soup by Melissa Knific for NYT Cooking (unlocked), and a similar slow cooker version from The Recipe RebelStuffed peppers with chickpeas and cheese by Melissa Clark for NYT Cooking   ***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. 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!Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

Are you trying to decide what to cook for the holidays this year? Whether you're hosting or attending a family or friends gathering, if you’re craving a delicious December, this week we’re sharing four menus to make your holiday planning and cooking more peaceful and joyful. By the end of this episode, you’ll:Discover four menus for Hanukkah, Christmas, and the holiday season that reduce decision fatigue and support celebrating in a way that matches your real life, not a picture-perfect ideal.Find out about festive make-ahead mains, one-pan latkes, and a wide range of easy vegetable sidesLearn our go-to kid-friendly desserts, like our must-make chocolate-covered orangesListen now to take the pressure off your holiday cooking and step into a December that feels calmer, clearer, and deliciously doable!***This episode is sponsored by Mill – the odorless, effortless, automated food recycler.This time of year, we’re doing more cooking and hosting, which also means creating more food scraps. We love that with Mill, all those peels, bones, and bits don’t go to waste. You just toss them in, and overnight it quietly transforms everything into dry grounds. You can use them in your garden, add to compost, or schedule them to be picked-up and shared with farms. Mill is the easiest way to prevent food waste at home. It’s one small action that makes a big difference for your kitchen, your family, and the planet. Add Mill to your wish list or gift one now and get $75 Off with code FRIENDS!You can learn more at mill.com/foodfriends. ***LinksSonya’s Hanukkah Party Menu:Sheetpan latke board Adeena SussmanSocca pancakes by David Leibovitz, with romesco sauce from Love & LemonsSpinach, grapefruit, avocado salad with sesame vinaigrette from Food & WineIce cream with olive oil and dates by Ali Slagle for NYT Cooking (unlocked)Sonya’s ponchiki (little farmers cheese donuts)Kari’s Intimate Hanukkah Dinner Party:Make-ahead latkes, reheat for several serving on several boards with classic toppingsLeafy herby salad by Alison RomanRoasted chicken drumsticks from Healthy Recipes BlogMac will make Sonya’s chocolate dipped cara cara’s Boozy pear cake based on French apple cake by Jennifer Segal from Once Upon a ChefPurchased black and white cookies from Bea’s Bakery in Los AngelesSonya’s Sunday Roast-Inspired Holiday Menu:Cauliflower cheese from Recipe Tin EatsYorkshire pudding you can bake in muffin tins (popovers) from Alexandra CooksLamb chops from Alexandra Cooks, or sausages for more affordable option, British roast potatoes from Jam Jar Kitchen Peas and beans with chili and mint by Jamie OliverYotam Ottolenghi’s roasted carrot with harissa and pomegranate seeds from The Happy FoodieNigella Lawson’s sticky toffee puddingKari’s Make-Ahead Friendly Christmas Dinner:Vermouth-braised short ribs by Melissa Clark for NYT Cooking (unlocked) Potato pavé with parmesan crust by Alexa Wiebel for NYT Cooking (unlocked)Easy roasted carrots with crispy kale by Yosi Arefi for NYT Cooking (unlocked) Sonya’s pampushky (garlicky herb rolls)Profiteroles from Recipe Tin Eats, filled with ice cream ***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. 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!Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

What if you could host a brunch where nearly every single dish was made ahead of time? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you’ll learn the tips and strategies for starting a cookbook club, and you’ll also discover must-try recipes from Samin Nosrat’s new cookbook: "Good Things."You’ll also get inspired to try Kari’s make-ahead-friendly seasonal brunch. The recipes and dishes are kid-friendly and are ideal for hosting large and small groups alike.Tune in for a quick dose of home cooking inspiration!***Cookbook club links:Samin Nosrat’s new cookbook: Good ThingsSome of the recipes we cooked was her curried carrot and coconut soup recipe, chicken braised with harissa and apricots, and creamy lemon-miso poppy dressing. The roasted squash, spicy Caesar, and passion fruit parfait recipes can be found in the book!Kari’s brunch links:Adrian Hale’s recipe for: “Communal Table Bread - My easiest first bread recipe”, and take a sourdough bread baking class with her in person in Portland Spinach sheet pan quiche from Smitten KitchenSlow cooker apple butter from Family Food On The Table, made with a combination of apple, persimmon, and pearAn easy citrus salad (you could top with passion fruit), and a fruit salad of sliced apple, persimmon, and pear***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. 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!Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

How do you choose from the endless holiday cookie recipes to include in your holiday baking?Whether you’re prepping for a cookie swap, assembling homemade gift boxes, or heading to a holiday potluck, this episode is your calm, curated roadmap through the season’s abundant baking options.By the end of this episode, you’ll discover:Which cookies and sweet treats pack and travel well—and how to choose the ones that keep their ideal texture for days.A Martha Stewart must-bake recipe, along with nostalgic classics that delight all ages (especially the kid inside us).Three standout slice-and-bake options: Dorie Greenspan’s iconic “World Peace Cookies,” a mosaic-style pistachio–dried fruit cookie, and a double-chocolate biscotti perfect for pairing with a hot cup of coffee or tea.Press play now, and bake holiday treats that will fill your kitchen with buttery warmth, sugar, and spice!***LINKSNostalgic CookiesPeanut butter blossom cookies by The Gerror Family for NYT Cooking (unlocked)Sonya’s marionberry rugelachSpoon Cookies from Gourmet magazineNo-BakeRum balls by All RecipesChocolate-dipped pretzels from House of Nash EatsPeanut butter balls with rice kispiesColorfulPeppermint stripe cookies by Susan Spungen for NYT CookingConfetti cookies by Smitten KitchenDecorated Best sugar cookies recipe by Susan Spungen for NYT CookingGrasshopper brownies by Yossy Arefi for NYT CookingFruityCranberry streusel bars from Bake From Scratch, recommended by Shannon SarnaChewy almond-raspberry sandwich cookies from Bon AppetitOrange blossom water crinkle cookies from the Splendid Table, and a similar almond cookie with cherries in the center from Sugar Salted, recommended by Kari’s friend MalinSlice and BakeDorie Greenspan’s World Peace CookiesPistachio crusted ice box cookies by Charlotte Rutledge for King Arthur BakingDouble chocolate biscotti from Once Upon A Chef that Malin made in her 2023 boxChocolateyChewy chocolate gingerbread cookies by Martha StewartDouble chocolate crinkle cookies by Sally’s Baking AddictionFlourless chocolate walnut cookies by Francois Payard from Food52Wild CardLemon Ricotta Cookies by Sip and Feast, recommended by Sonya’s friend SamChoc chip cookies with black sesame and seawead by Zoe Kanan for NYT Cooking, recommended by Sonya’s friend EthanMaida Heatter’s Key Largo Cookies as shared by Adam RobertsCakesSock-It-To-Me bundt cake by Millie Peartree for NYT Cooking, and a spiced bundt version from Dorie Greenspan.Cranberry orange loaf cake by Natasha’s Kitchen and Tastes Better From ScratchAdditional Recs:Martha Stewart’s Rosemary Butter CookiesDorie Greenspan Cookie BookLast year’s holiday cookie episode with Zoë François***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. 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!Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

What are the recipes you can return to again and again – the ones that will warm you up, can be made quickly, and that your friends and family ask for the most? 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 meatball soup recipe that can be turned into multiple meals, why the internet-famous “Glow Soup” is our go-to fall dish, and a retro chowder that comes together quickly for a quick weeknight meal. You’ll also hear about our favorite way to use up apples, and how a date sesame chocolate bar inspired modifications to a tried-and-true cookie recipe. Tune in for a quick dose of home cooking inspiration!***LinksChicken cheddar chowder from Cooking Light Magazine, served in bread bowls, and a quicker chicken corn chowder without cheese The TikTok-famous Glow SoupSlow cooker apple butter from Family Food On The TableSonya’s tahini chocolate cookies, she used the recipe, made with 100% all-purpose flour, and added chopped dates along with the chocolate, as well as a sprinkling of sesame seeds on top ***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. 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!Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

Are you overwhelmed trying to find holiday gifts? Want to give a home cook a gift they will truly use and love?If you’ve ever wanted to give a food friend a present that feels both thoughtful and useful, this episode is your guide. As two cooks who have spent countless hours in real home kitchens, we’re sharing the gifts that genuinely make a difference: reliable tools, pantry items that transform simple meals, and unique products that help people cook and host with more ease, beauty, and deliciousness.By the end of this episode, you’ll discover:A wide range of gift ideas — from edible treats to equipment upgrades — all items we personally use, love, and have gifted (or been gifted!) ourselvesOptions across every price point, from everyday essentials to splurge-worthy standoutsMeaningful ways to give this season that support small businesses, local makers, and your wider food communityTune in now for our curated list of this year’s most-loved gifts for home cooks and food friends!***This episode is sponsored by Mill – the odorless, effortless, automated food recycler.This time of year, we’re doing more cooking and hosting, which also means creating more food scraps. We love that with Mill, all those peels, bones, and bits don’t go to waste. You toss them in, and overnight, it quietly transforms everything into dry grounds. You can use them in your garden, add to compost, or schedule them to be picked up and shared with farms. Mill is the easiest way to prevent food waste at home. It’s one small action that makes a big difference for your kitchen, your family, and the planet. Add Mill to your wish list or gift one now! Their biggest sale of the season is on, and you’ll get up to $200 Off through Monday, December 1st. Missed the sale? You can still get $75 off anytime at mill.com/foodfriends with code FRIENDS.*** Links:Kitchen Equipment & Serving:Immersion blenderBialetti/Moca Pot for Espresso Lover + Smeg Electric tea kettleHolland Bowl Mill + Nice towels basic and fancy Enamelware, like the kind from Crow Canyon or Falcon Mill –  the odorless, effortless, automated food recyclerEveryday Kitchen Essentials:Good-smelling fancy dish soap, like Koala Eco, or Heirloom Tomato from Flamingo Estate Japanese butter knife Earlywood flat wooden spatulaAprons – Kari loves Hedley & Bennett, and Sonya swears by White Bark WorkwearEdible Gifts:Good vanilla, like Kari’s favorite Heilala vanilla bean paste, or Sonya’s go-to Beyond Good pure ground vanilla Kishu mandarins from The Mandarin Man or a box of passion fruit from CaliforniaFreddy Guy Hazelnuts from OregonRancho Gordo’s “20 Big Ones” gift box, or heirloom beans from Blue House Farm, Los Poblanos AlbuquerquePrana Kitchens Gift Sets Spicytude spice blendsSubscriptions: Thrive Market membership NYT Cooking AppFun Gifts for Food Friends: Farmers’ market calendar or prints from  Aly Miller IllustrationsGift card to your favorite local (to you) restaurant)Culinary bookstore gift cards to: Book Larder (Seattle), Vivienne (Portland), Now Serving (LA), Omnivore Books (SF), Bonnie Slotkin Cookbooks (NY), or find a store near youGIVING:The Midnight Mission in Los Angeles World Central Kitchen Capaces in OregonYour local food bank***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. 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!Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!