Food Friends: Home Cooking Made Easy

Are you looking for new ways to use seasonal produce in salads you’ll actually crave? What if they could be meal prep-friendly? 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 make-ahead and entertaining-friendly salads, including a vibrant one with Napa cabbage. You’ll also discover a tried and true recipe for a classic French chicken liver pâté that’s perfect for parties and date nights.Tune in for a quick dose of home cooking inspiration!***Links:Chicken-liver pâté by Javier Huerta adapted by Sam Sifton for NYT Cooking (unlocked) Sonya’s salads: Fennel, apple and pomegranate salad, coleslaw, a Moroccan carrot salad similar to the one from the workshop, and you can find the zucchini, za’atar, quinoa salad in Sonya’s cookbook: Braids Canelle Vanille’s Purple Napa Cabbage Salad that inspired Kari’s, which she made with orange bell pepper, shaved beet, celery, feta, and the champagne vinaigrette from her Nicoise Salad.Sonya’s take on a purple Napa cabbage salad***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. 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!

Do you wish you could meal plan easily for busy weeks or easy entertaining?This week, we’re sharing menus and lessons learned from our private chef days, like: how to plan menus and meal prep, adapting to clients with different tastes and needs, and most importantly, what approaches build more confidence in the kitchen. By the end of this episode, you’ll:Learn how to menu plan like a private chef for both weeknight cooking and dinner partiesThe dishes and recipes clients requested over and over again, including a chicken cheddar chowder and a classic Thai curryThe recipes sources we rely on the most for cakes, soups, sides and morePress play now to discover how the best kind of cooking isn’t about perfection or posting pics – it’s about care, connection, and cooking what’s needed in the moment. ***LINKS:Sonya’s Mediterranean-Inspired Dinner Party Menu:Roasted cod with tomato olive caper tapenade by Kay Chun for NYT Cooking (unlocked)Spinach and chickpeas by Smitten Kitchen Quinoa with toasted pine nuts by Ellie Krieger for Food Network (swap raisins for currants)Cranberry Vanilla Coffee Cake by Smitten Kitchen, originally from Gourmet MagazineKari’s Weeknight Family Dinner Menu:Chicken cheddar chowder from Cooking Light Magazine, served in bread bowls, and a quicker chicken corn chowder without cheese Pink Grapefruit and Watercress Salad by Yotam OttolenghiFarfalle with yogurt and zucchini by George Germon and Johanne Killeen for Food & WineSonya’s Thai-inspired Dinner:Thai green curry with shrimp from Thai CalienteEasy eggplant stir fry from Vancouver with LoveThai chicken satay with peanut sauce from Recipe Tin EatsButter lettuce salad with carrot miso dressing by Mark Bittman from NYT Cooking (unlocked)Kari’s 7-Hour Lamb Dinner Party:7-hour lamb with loads of garlic from Improvised LifeSide of sauteed Tuscan kaleDelicata squash salad from the Washington Post Skillet apple pie from All Recipes, but add grated sharp cheddar to the pie doughSonya’s North African-inspired Dinner:Root vegetable tagine by Molly Stevens for Bon AppetitSheet-pan harissa chicken thighs with olives and apricot from The KitchenCouscous with almonds from Forkful of PlantsRadicchio romaine chopped salad by Giada De Laurentis for Food NetworkSmitten Kitchen spiced applesauce cake Kari’s Menu for busy nights with kids:Dinner: High-heat roasted salmon from Recipes TeacherPearl couscous side from The Mediterranean Dish, with  slow-roasted roma tomatoes from Blue Jean Chef (and here’s a one-pot version of salmon and pearl couscous from The Defined DishFor the teenagers: chicken kebabs with balsamic soy glaze from Food.comTo stock the fridge: Cauliflower potato soup from Sally’s Baking Addiction, and Chicken tortilla soup from The Girl Who Ate Everything***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!

Do you feel overwhelmed by the onslaught of Thanksgiving recipes and techniques coming at you? Not sure where to start?We're rereleasing this episode to help unlock your best holiday meal with foolproof recipes to satisfy and impress all the guests at your Thanksgiving table. We’re covering 5 essentials: classic roast turkey, the creamiest mashed potatoes, rich gravy, an exciting veggie side, and a stunning dessert to finish off the meal.By the end of this episode, you’ll discover:Reliable tips and techniques for the perfect (never dry) turkeyThe secret to creamy, make-ahead mashed potatoes Simple, standout touches to veggies, sides, and desserts that will impress your guests Listen now to create a Thanksgiving feast filled with essential dishes and expert tips that guarantee a smooth, memorable holiday! ***Links:Classic plug-in turkey roasterHow to dry brine a turkey from The KitchnDigital meat thermometerSonya’s go-to roast turkey Turkey stock from roasted turkey wings from How Sweet EatsClassic last-minute gravy with turkey stock by Julia Moskin and Kim Severeson for NYT CookingUltra creamy mashed potatoes made with a ricer or food mill by Andy Baraghani for Bon AppetitAnd perfect mashed potatoes (no special gear required) by Elise Bauer for Simply RecipesHow to reheat mashed potatoes from The KitchnHetty Lui McKinnon’s sticky gochujang brussels sprouts from her cookbook TenderheartGreen beans in mustard vinaigrette and then top with our favorite Freddy Guy hazelnutsGarlicky Haricot Vert from Food & Wine; strongly recommend using olive oil instead of butter or beef tallow so you can serve them at room temperatureCranberry lime pie by Ann Redding and Matt Danzer for Bon AppetitMartha Stewart’s perfect pumpkin pie recipe ***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!

How do you make Thanksgiving feel easy, stress-free, and delicious – without spending all week trapped in the kitchen?Whether you’re planning your holiday menu or organizing meals for the whole Thanksgiving week, this episode will help you make it all easier (and more enjoyable).We’re breaking down how to plan a memorable Thanksgiving with:The essential dishes we always agree on: vibrant sides, seasonal salads, and make-ahead staples.A fully-tested vegetarian menu that satisfies every guest at your table.A meal plan for the days leading up to the holiday, including a quick sheet pan dinner that feeds a crowd and saves your sanity.Listen now for step-by-step Thanksgiving cooking strategies that will help you host confidently and create your most delicious, low-stress holiday yet.***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***Links:Sonya’s co-hosting Thanksgiving menu:TurkeyBaked ham from Natasha’s KitchenClassic last-minute gravy with turkey stock by Julia Moskin and Kim Severeson for NYT CookingUltra creamy mashed potatoes made with a ricer or food mill by Andy Baraghani for Bon AppetitBaked beans from Rancho Gordo (with vegetarian option)Parsnips with miso and parmesan by Yotam Ottolenghi for NYT CookingRadicchio salad with walnuts and pears or radicchio salad from the Gjelina CookbookBrioche rolls (although typically Amanda’s mom uses Julia Child’s brioche recipe, and forms the dough into rolls )Horseradish cranberry sauce by Mama StanbergRoasted Apple and pear crumble with cranberry compote by Suzanne Goin, from the AOC Cookbook Kari’s easy weeknight recipes for cooking during Thanksgiving week: Stuffed peppers with chickpeas and cheese by Melissa Clark for NYT Cooking Maple and Miso Sheet Pan Salmon with Green Beans by Colu Henry for NYT Cooking Roasted Tomato and White Bean Stew by Colu Henry for NYT CookingKari’s potluck contributions for Thanksgiving Day:One of the cream pie recipes from Nicole Rucker’s Fat & Flour: The Art of a Simple Bake, or try this Banana Cream Pie from her book DappledBrowned Butter Pecan Pie Bars from Sally’s Baking AddictionSonya’s Vegetarian Thanksgiving Menu:Dorie Greenspan’s pumpkin packed with everything goodWild mushroom gravy from Oh My VeggiesRoot vegetable mash by Jamie Oliver Smitten Kitchen’s skillet-baked mac n cheeseRoasted and raw brussels sprouts salad by Susan Spungen for NYT CookingVegetarian celery leek stuffing from Love & LemonsKari’s favorite delicious and decadent vegetarian Thanksgiving sides: Zucchini with cream and parmesan breadcrumbs from Dining In by Alison Roman, adapted by Annie VarbergHasslebeck butternut squash with sage butter by Half Baked Harvest (omit the prosciutto + breadcrumbs) Corn Creme Brulée from Good Taste with Tanji (add jalapenos or chiles to cut sweetness) Our previous Thanksgiving episodes: Thanksgiving 2022 with Seth & Lauren Rogen, which includes great tips about how to organize a potluck. Our Top 6 Thanksgiving Sides from 2023Our 5 Essential Thanksgiving Dishes from 2024***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 craving a homemade soup that’s a full meal in a bowl?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 cook up a pot of Ina Garten’s Italian Wedding Soup — a flavorful classic filled with tender chicken meatballs, fresh spinach, and pasta in rich chicken broth.And you’ll want to make our favorite sweet, simple, no-bake peanut butter granola bars. They’re inspired by a nostalgic snack, and are perfect for packing up for lunch or travel. Tune in for a quick dose of home cooking inspiration that will warm your kitchen and your week!***Links:Ina Garten’s Italian Wedding Soup The original Samak StickiesHow to make Kari’s homemade version of “No-bake PB & Honey Stickies”NOTE: Process mixture finely so that it will pack well, and use very creamy peanut butter; the natural varieties do not work as well in this recipe. If your bars are crumbly and falling apart, dabbing a bit more peanut butter will help bind it together. Process and pulse 1 cup roasted salted peanuts in a food processor until roughly choppedAdd 2 cups Grape Nuts Cereal (or similar) and pulse until finely chopped, then transfer to a large mixing bowlGently heat 1 cup creamy peanut butter + ⅓ cup honey + ½ tsp vanilla paste; stir until smooth and creamyPour peanut butter mixture over the cereal mixture, then combine with (clean) hands until fully incorporatedUse a 2” scoop to pack and portion into individual balls, then use your hands to flatten into a puck shapeCan be eaten as is, or kept on the counter in an airtight container. You can also freeze them!This is a great recipe for teenagers and kids who are interested in helping in the kitchen! ***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. 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 working parents manage to cook thoughtful, home-cooked meals while balancing everything else — and still have time to bake, plan ahead, and enjoy the process?If you’ve ever wished you could get delicious meals on the table without the stress, this episode is for you. This week, we’re talking with two home cooks, who happen to be our real life “Food Friends.” Sam and Malin share their tips on how they get dinner on the table without spending hours in the kitchen. Whether you’re packing lunches for kids, stocking your freezer for busy weeks, or trying to rediscover your joy in everyday cooking, this conversation offers real-world inspiration for how to make it happen.By the end of this episode, you’ll learn: Creative solutions for meal prep and packed lunches – from scratch-made baked goods to recs for premade items from Trader Joe’s and CostcoQuick weeknight recipes that work EVERY time, like an endlessly modifiable one-pot rice dish and creamy spicy tomato beans Two takes on home-cooked classics, like: spaghetti bolognese, muffins, and even birthday cake!Press play now to learn practical ideas you can actually cook this week!***This week’s episode is sponsored by La Baleine, makers of ancestral sea salts harvested from France. La Baleine’s Grey Sea Salt comes from the Celtic shores of Guérande, on France’s west coast. Hand-harvested using traditional methods, this 100% natural sea salt is unrefined, additive-free, and naturally grey from the mineral-rich clay of the Guérande salt marshes.With its unique delicate but crunchy texture, La Baleine’s Grey Sea Salt is our go-to salt for everything from roasted vegetables and grilled meats to fresh salads and even desserts.👉 Grab a canister of La Baleine Grey Sea Salt here on Amazon! Starting on Nov 4th, the first 500 purchases will receive $1 off their order!***Links:Sam’s favorite recipes and recommendations:The Lunch Tiffins Sam’s been using for years Lunchbox Harvest Muffins by Melissa Clark for NYT Cooking (unlocked)Apple, Fennel Salad by Melissa Clark for NYT CookingApple Cider Doughnut Loaf Cake by Sarah Jampel for Bon AppetitFrench Yogurt Cake from Bon AppetitMarcella Hazan’s Spaghetti BologneseCreamy spicy tomato beans by Alexa Weibel for NYT Cooking (unlocked)  Pistachio Bundt Cake from Kitchen Confidence with Lili Claire Ptak’s Buttermilk Banana Bread from The Kitchn Trader Joe's Dolmas and Cesar DipEat Smash Foods’ Protein BitesMalin’s favorite recipes and recommendations:Jamie Oliver’s eggplant parm from NYT Cooking (unlocked)One-pot salmon and shitake rice by Hanna Asbrink for Bon AppetitShanghai style pork zongzi from The Woks of LIfe, aka “Chinese Tamales” similar to Malin’s mom. Malin omits the 5-spice powder.Sesame jellyfish salad from Allrecipes. Malin suggests soaking the jellyfish in several changes of water and adding julienned broccoli stems. Mimi Thorisson’s bolognese recipe Tomato bruschetta by Ali Slagle for NYT Cooking (unlocked) – use garlic oil in lieu of raw garlic for a more delicate flavorChocolate date bran muffins by Kendra Vaculin for Bon AppetitMalin’s Spumoni Cake for her daughter’s birthdayCherry almond cake layer made with Fabbri Amarena cherries (cake only - not buttercream)Pistachio cake layer (cake only -not cream cheese frosting)Chocolate cake layer (cake only - not frosting) Pistachio cream filling on one layer (made with Arnett’s pistachio butter)Another layer had vanilla buttercream with Fabbri Amarena cherry syrup and cherries***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!

Looking for the perfect make-ahead menu for hosting on a chilly fall evening? 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 be craving Julia Child’s classic boeuf bourguignon; it’s famous for a reason, with tender beef and a rich, velvety sauce. You’ll also pick up our tips for making the best apple-cranberry crisp –  a dessert that’s impressive enough for your next dinner party, or even for brunch! Tune in for a quick dose of home cooking inspiration!***Links:Julia Child’s Boeuf Bourguignon Apple Crisp recipe from The Chunky Chef. To make Kari’s breakfast/brunch version, sub maple syrup for the sugar in the apples, and bake them with cranberries in the oven until tender and jammy. Mix up crumble topping and bake SEPARATELY from the fruit for added crunch (use gf oats if you like!). Add crumble topping to roasted fruit before serving. Offer whole milk Greek yogurt as an optional topping!***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. 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 cookbooks are worth the investment? And which ones will you really cook from, time and time again?Even the most passionate home cooks struggle with navigating the sea of available cookbooks out there! In this episode, we’re sharing the ones that have earned a permanent spot in our kitchen — these are the books that make weeknight cooking easier, baking more reliable, and hosting more successful. Whether you’re just starting your collection or looking to fall back in love with the books you already own, this episode helps you discover the ones that make you want to cook.By the end of this episode you’ll: Find out which cookbooks we rely on for weeknight cooking, with repeat-worthy recipes like chicken piccata and one-pot baked lentils with fetaLearn which baking books made us confident home bakers, with recipes for an outstanding banana cake or the perfect homemade cinnamon rollsDiscover inspiring recipes you might not expect, like a comforting bean soup from Frida Kahlo’s cookbook or iconic casseroles from a classic vegetarian tomePour yourself a cup of tea, open your favorite cookbook, and listen in. This episode might just remind you why you fell in love with cooking in the first place…***This week’s episode is sponsored by La Baleine, makers of ancestral sea salts harvested from France.Discover La Baleine’s sister brand’s new, organic Le Saunier de Camargue Fleur de Sel Sprinklers  — the iconic finishing sea salt from the South of France, now in an easy, ultra-practical sprinkling format. Each grain is carefully hand-harvested by salt masters using ancestral methods passed down through generations. This delicate, crunchy sea salt enhances every dish with a perfect touch of flavor and texture, and it’s 100% natural, unrefined, and additive-free.Choose from three organic varieties: ✨ Original — for everyday flavor, 🌿 Rosemary — for a Provençal touch on meat, fish, and vegetables, and 🌶️ Espelette Pepper — for a bold, subtly spicy finish.👉 Grab all three Fleur de Sel Sprinklers here on Amazon and bring a taste of the South of France to your kitchen. Use code SALTSHAKE for $2 off your order!*** Links:Sonya’s favorite cookbooks for: WEEKNIGHT/EVERYDAY COOKING: Whole Food Cooking Every Day, by Amy Chaplin ENTERTAINING: At Elizabeth David’s Table, by Elizabeth David BAKING: Classic Home Desserts, by Richard Sax RELIABLE: The Smitten Kitchen Cookbook, by Deb Perelman GIFTING: Tenderheart, by Hetty Lui McKinnonESSENTIAL CLASSIC: The Taste of Country Cooking, by Edna Lewis  INSPIRING/UNIQUE: Fridas Fiestas Recipes & Reminiscences of Life with Frida Kahlo, by Marie-Pierre Colle, Guadalupe RiveraOne of Sonya’s favorite books about cookbooks: Sara B Franklin's “The Editor: How Publishing Legend Judith Jones Shaped Culture in America”Kari’s favorite cookbooks for: WEEKNIGHT/EVERYDAY: Vegetables Every Day, by Jack BishopENTERTAINING: Cooking for Artists, by Mina StoneBAKING: Now for Something Sweet, by Monday Morning Baking ClubRELIABLE: Barefoot Contessa at Home, by Ina GartenGIFTING: Indian-ish, by Priya Krishna ESSENTIAL CLASSIC: The Enchanted Broccoli Forest, by Mollie Katzen INSPIRING/UNIQUE: The Dooky Chase Cookbook, by Leah Chase For Baking, we both have to include (again): Fat & Flour by Nicole Rucker ***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 dinner could practically cook itself?In this bite-sized episode, we’re sharing our best home-cooking bites of the week, including two sheet pan meals that make busy weeknights a breeze.By the end of this episode, you’ll discover:A Hungarian-inspired sheet pan chicken dinner loaded with veggies and big flavor — all roasted together for minimal effort and cleanup.A make-ahead sheet pan quiche that’s buttery, herby, and perfect for brunches, potlucks, or easy weekday lunches.Press play for a quick dose of home cooking inspiration!*** Links: Sonya’s Sheet pan chicken paprika Spinach sheet pan quiche from Smitten Kitchen. Kari kept the total weight of the greens, but combined added kale as well as spinach, and added in fresh parsley, dill, and mint

Are you searching for easy ways to stock your freezer for busy days, or for a friend’s meal train? If you’ve ever wished you could pull dinner from your freezer when life feels too hectic, or to help a friend in need, this episode is for you. This week, we’re sharing our favorite freezer-friendly recipes that are designed to be stored and reheated. By the end of this episode, you’ll:Discover how to freeze meals beyond dinner, like healthy protein and flavor-rich breakfast optionsMaster strategies for storing, freezing, and reheating… without losing flavor and textureFind reliable recipes for comfort foods like homemade calzones, quiche, and homey chicken and rice soupPress play to discover freezer meals that will add ease to your week, and deliver comfort to your table... or to someone you love. ***Today’s episode is sponsored by La Baleine — makers of ancestral sea salts harvested from the South of France.A high-quality natural finishing sea salt can transform just about any dish, and La Baleine’s sister brand Le Saunier de Camargue Fleur de Sels take it a step further.Available in Original Fleur de Sel, Espelette Pepper, and Herbes de Provence, it’s the perfect final touch for vegetables, grilled meats, or even a decadent dessert.Find Le Saunier de Camargue Fleur de Sel at Whole Foods Market or on Amazon, and bring a taste of the South of France to your kitchen. Use code FLDSALTS for $2 off your order!***Links:Homemade frozen whole pizzas from Amy Bakes Bread, you can also get the dough from your local pizza spot or grocery storeCalzones from Natasha’s Kitchen that’s similar to what Kari makes Ina Garten’s Turkey MeatloafTaco meat by Sam Sifton for NYT Cooking, similar to what Kari ate growing upSpinach sheet pan quiche from Smitten Kitchen Steel cut oats from Well Plated, oatmeal, and porridge all freeze well – Kari always uses water to cook, and adds a splash of dairy once servedChicken leek and rice soup by Smitten Kitchen Frijol Con Puerco (Black Beans and Pork) by Pati JinichJamaican Oxtail Curry by Butter Be ReadyBreakfast burritos by Yewande Komolafe for NYT Cooking Additional freezer meals we love: Ina Garten’s stuffed shells recipe – Sonya skips the egg, and adds fresh thyme instead of Italian seasoning + grated parm or pecorino on topHeidi Swanson’s Baked Quinoa Patties from 101 Cookbooks Farro cauliflower parmesan by Sarah DiGregorio for NYT Cooking Sonya’s Stuffed Cabbage Rolls, and her Vegetarian Stuffed CabbagePremade freezer meals we love to ship:Spoonful of Comfort for sending soup care packages (not sponsored)Veselka soups and pierogies via Goldbelly (also not sponsored)***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!