Food Friends: Home Cooking Made Easy

Ever wished your vegetables could be the star of dinner instead of the side?In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!By the end of this episode, you’ll want to make a classic Italian take on pasta that will make the most of your zucchini bumper crop, and you’ll also want to try a green bean dish that uses a very unexpected spice for extra flavor (and crunch!). Tune in for a quick dose of home cooking inspiration!***Links: Elizabeth Minchili’s pasta with zucchini and herbs, and her TikTok that made Sonya want to cook it. Kari’s favorite caramelized zucchini pasta by Ali Slagle for the NY TimesFrizzled beans with sizzled sesame and mint can be found in Justine Doiron’s cookbook: Justine Cooks. To make: Justine chars the beans in a hot cast iron pan with a little olive oil – she does this in batches so the beans don’t overcrowd the pan. Once the green beans are charred, you take them out, then in the same pan you toast raw sesame seeds, and right towards the end you add coriander seeds and dried mint. Then you add the beans back and toss it all together with some flaky salt, a splash of sherry vinegar, and a drizzle of honey. You can add pickled onions, too if desired!Another fun take on green beans and sesame flavors from Susan Spungen And a green beans with yogurt and dill recipe similar to what Sonya made. Corn ravioli from  Oro Pasta in Richmond, VA ,were gifted to Kari from a friend. Richmond-area listeners: we are so very jealous of your proximity to this delicious pasta! ***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!Book a farmers’ market tour with Sonya in Portland, OR!

Are you hosting for fall holidays, gatherings, or dinner parties but have no idea what to make? And more importantly, are you wishing it could be easier and smoother? Autumn is packed with reasons to celebrate — holiday feasts, game-day spreads, or casual weeknight dinners — but hosting can feel overwhelming when you’re juggling dietary needs, timing, and presentation. This episode is your shortcut to planning beautiful, seasonal menus that impress without keeping you in the kitchen all night. By the end, you’ll discover:Four ready-to-roll menus with mains, sides, and desserts that will have guests asking you for the recipeDietary-restriction-friendly swaps to keep your hosting vegetarian-friendly, kosher, or grain-free without sacrificing flavorTips for make-ahead dishes so that hosting can feel calmerPress play now to plan fall gatherings that buzz with energy, taste incredible, and keep you at the heart of the party!***This week’s episode is sponsored by La Baleine, makers of ancestral sea salts harvested from France.La Baleine’s Kosher Sea Salt is uniquely naturally harvested from the Mediterranean Sea, crystallized by the sun and sea breezes, and responsibly sourced.Additive free and 100% pure, its small, flake-like crystals make it perfect for everyday cooking. It seasons evenly, is easy to pinch, and enhances everything from soups and pastas to vegetables and meat.👉 Grab a box here, or find it at your local Whole Foods Market, and make this sea-harvested kosher salt a staple in your kitchen. Use code BALKOS10 for $1 off your order!***Links:Sonya’s Menu 1: Rosh Hashanah or Fall Festive Gathering Salad: Crunchy cabbage slaw with farro and pecorino (swap mayo for pecorino in the dressing to keep it non-dairy) from The KitchenMain: Sonya & Kari’s port and wine braised short ribs from the pop-up they cooked togetherSide: Fried eggplant and honey “Berenjenas con Miel” by José Andrés for Food & WineDessert: Pistachio cake with pomegranate glaze by Tannaz Sassooni for King Arthur Baking, or for a similar cake with plums try Andy Baraghani’s pistachio plum cakeKari Menu 1: “Take it Outside” Picnic, Potluck, Camping, or Tailgate-worthyMain: Swiss Chard Slab Pie by Kristin Donnelly for NYT Cooking (unlocked) Side: Oven-roasted parsnips with hazelnut picada from the Gjelina Cookbook, via Stacey SnacksDessert: Pumpkin oatmeal cookies from Sally’s Baking Addiction, inspired by the Brown Butter Oatmeal Cookies served at All Time Sonya Menu 2: High Holidays or Weekend SupperSalad:  Viral carrot ribbon salad by Kale JunkieMain: Pomegranate molasses glazed salmon by Samuel Goldsmith for BBC Good FoodSide: Jeweled rice with lots of dill by Adeena SussmanDessert: Chez Panisse cobbler from NYT Cooking (unlocked) – Sonya swaps the blueberries for blackberriesKari Menu 2: “Join us at Home” for a Casual Fall Dinner Main: Sweet and spicy roast chicken by Melissa Clark from NYT Cooking (unlocked) Side: Ina Garten’s Couscous, but Kari will omit the currants and pine nuts and keep it simpleSalad: Crisp green salad with Ina Garten’s garlic vinaigrette, or try Kari’s champagne vinaigrette from our Cali Niçoise Salad Dessert: Maple apple tartlets from Recipe Girl, with extra maple syrup for drizzling and served with vanilla ice cream For more fall hosting inspiration, check out last year’s episode! ***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!Book a farmers’ market tour with Sonya in Portland, OR!

What’s the secret to cooking fish so that it doesn’t stick to the pan? 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 easy way to turn seasonal shelling beans into a brothy, rustic meal, and you’ll find out why grilled fish with tropical fruit salsa might be the next thing you’ll cook up for dinner. Tune in for a quick dose of home cooking inspiration! *** Links:Sonya’s style of cooking cranberry beans, and a similar recipe from Taste Space (just use fresh tomato and basil instead of tomato paste, and add stock to simmer the beans in)A recipe for grilled swordfish with mango-pineapple salsa from Kevin is Cooking blogThe secret to perfectly grilled fish: mayonnaise! from The KitchnKari tried this dish at Bluewater Grill Avalon on Catalina Island Nicole Rucker’s amazing banana bread recipe can be found in her book Fat & Flour***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!Book a farmers’ market tour with Sonya in Portland, OR!

Struggling to find baking recipes that look great online but flop when you try them at home? That’s why we asked Sally McKenney, of Sally’s Baking, to share her foolproof fall bakes from her site and her new cookbook: Sally’s Baking 101. These are recipes that actually work every time, are stress-free, and will fill your home with the scent of brown sugar, warm chai, and buttery caramel.  By the end of this episode, you’ll be excited to bring these seasonally inspired treats to your own table and share them at potlucks, tailgates, and fall gatherings. You’ll discover:How to bake up cozy fall treats with ease, from quick wins like Chai-spiced blondies to an impressive beginner-friendly apple cakeThe unexpected ingredient that will be the go-to addition to your next batch of muffins The secret behind Sally’s all-time most popular recipe: Chewy Chocolate Chip CookiesPress play now to get inspired by fall recipes that will make your home baking easier, more delicious, and perfect for autumnal gatherings!  ***This week’s episode is sponsored by La Baleine, makers of ancestral sea salts harvested from France.A high-quality finishing salt can transform just about any dish, and their Le Saunier de Camargue Fleur de Sel with Herbes de Provence takes it a step further. Blended with organic herbs — thyme, savory, rosemary, oregano, marjoram, and hyssop — it’s a timeless mix that adds fragrance and flavor to everything from roast chicken and vegetables, or even breads.👉 Grab a jar here, or at your local Whole Foods Market, and bring the flavors of Provence straight to your kitchen. Use code LESAUNIERH15 for $2 off! ***Links:Get your copy of Sally McKenney’s new cookbook: Sally’s Baking 101!Follow Sally on Instagram, and find more of her trusted recipes on Sally’s BakingSally’s recipes mentioned in this episode: Sally’s most popular recipe from her website: Chewy Chocolate Chip Cookies A cake Sally hopes more people might try: Burnt Sugar Caramel CakeAn easy fall baked good: “Chai Spiced Blondies” (from Sally’s Baking 101)A fall breakfast baked good: “Pumpkin Spice Latte Muffins” (from Sally’s Baking 101)A cozy fall quick bread: “Apple Cider Spiced Bread” (from Sally’s Baking 101)Sally's favorite fall cookie: Maple Brown Sugar CookieA delicious apple dessert: Easy Fresh Apple Cake A fall beverage perfect for entertaining: Honeycrisp Apple Sangria A potluck-friendly savory dish: Homemade Stromboli The cake Sally always makes for her birthday: Carrot Cake!Sally’s favorite cookbook and baking inspirations:Dessert Person, Claire Saffitz, Smitten Kitchen, Deb PerlmanSift, Nicola LambGrand Baby Cakes, Jocelyn Delk AdamsOther recipes we discussed: 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 Sonya’s Pumpkin Spice Latte Pie recipe is mentioned in the episode, along with Sally’s Great Pumpkin Pie recipe (which includes black pepper!)***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!Book a farmers’ market tour with Sonya in Portland, OR!

How do you like your egg salad? Simple and classic with minimal ingredients? Or do you like a maximalist version with tons of flavor? 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 Kari’s 4-ingredient easy egg salad for quick meal prep and sandwiches, or Sonya’s golden egg salad with a secret ingredient and a special technique. Plus, you’ll hear about a sweet-and-salty twist on Rice Krispies treats that you’ll want to whip up for lunchboxes, after-school snacks, and back-to-school gatherings.Tune in for a quick dose of home cooking inspiration! ***Links:Our two takes on egg salad from our Substack!Brown butter rice crispie treats from Smitten Kitchen – which Kari added crumbled pretzel and golden raisins too***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!Book a farmers’ market tour with Sonya in Portland, OR!

What if the secret to making effortless, delicious meals was already in your pantry?If you’ve ever opened your pantry searching for dinner inspiration but ended up cooking the same-old boring meal, this episode is for you! By the end of this episode, you’ll: Learn how a staple like tomato paste can be the base of a flavor broth or quick sauce Learn why chefs swear by anchovies to bring a punch to countless dishes… including an easy dressing!Find out how Japanese curry cubes are your ticket to a quick dinner with any protein or veggies you have on handHit play now! The secret to flavor-packed cooking is already sitting on your pantry shelf! ***Links:Tomato paste:  in Sonya’s manti in brothy tomato sauce, and Alison Roman’s caramelized shallot pasta, and for our go-to coconut red lentil dishCanned chickpeas: Kari’s #1 quick meal = bite-sized pasta with chickpeas, and whatever veg/herbs she has (we also love Serious Eats' pasta e ceci), and a simple chickpea salad is always a great base for a bigger salad. We love a simple chickpea coconut curry, and also using a can for a 5-minute hummus! Anchovies: Discover what to do with a tin of anchovies from Serious Eats, and we love them for a simple dressing, and as the base of pasta sauces like Midnight pastaCoconut Milk: for a 30-minute veggie coconut curry from Minimalist Baker, and for Coconut Miso Salmon Curry from Kay Chun for NYT Cooking (unlocked), and in Kari's sunny chicken soup with lemon and coconut milkTahini: Some of our favorite tahini brands: Soom, Seed & Mill, Whole Foods 365 Organic Tahini, and Eden Foods. Sonya’s 3 favorite tahini sauces, and her sesame sauce for noodles. For a sweet treat, try Sonya’s tahini chocolate chunk cookies (swap the chocolate with dried fruit)Farro: Charlie Bird’s farro salad, the cabbage and farro soup from Six Seasons, and crusty baked cauliflower and farro from Smitten Kitchen Orzo: One-pan garlic butter chicken orzo from How Sweet Eats, and a one-pan lemon orzo and salmon from Something NutritiousCouscous: Ina Garten’s couscous with pine nuts, currants & shallots, a showering of fresh herbsJapanese curry cubes: Here’s a great guide and recipe for Japanese chicken curry, but Sonya typically makes hers vegetarianJarred Roux: Kari’s go-to premade jarred roux for gumbo, soups, stews, and more.Pomegranate Molasses: For salad dressings like this one, as a sauce for wings, and drizzled on top of roasted squash. (We love the Cortas brand for its flavor)***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.We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Have you ever wanted to make a deli-style pickle at home, but are too intimidated to try? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!By the end of this episode, you’ll learn how easy it is to turn a bevy of cucumbers + salt into homemade pickles – with no fancy equipment or complicated ingredients required! You’ll also discover a vegetarian Italian pasta dish that uses up all the gorgeous eggplant at the farmers’ market right now. Tune in for a quick dose of home cooking inspiration!***Links:One of our favorite recipes for lacto-fermented (sour) pickles is from The Gefilteria. They use 2 Tablespoons of kosher salt to 4 cups of water. For half-sour pickles, ferment for a shorter amount of time. A more exact and very helpful guide to making lacto-fermented pickles at home from Farmhouse on Boone!A simple guide to lacto-fermentation from NomaPasta alla Norma by J. Kenji Lopez-Alt for Serious Eats, similar to how Kari made hers, and David Lebovitz’s Pasta alla Norma that uses roasted eggplant  ***Got a cooking question? Leave us a message on our hotline at: 323-452-9084We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. Book a farmers’ market tour with Sonya in Portland, OR!

Craving a sweet treat to beat the summer heat, but can’t even imagine walking into your hot kitchen, let alone turning on the oven? In this episode re-release, we’re divulging our tried and true easy summer dessert recipes to make at home, from cold and creamy to perfectly packable, no cooking required! This week you’ll discover:Fast and easy icebox cakes and frozen pies that bring excitement to any table and rely on easy to find ingredientsA chocolatey cookie treat that travels easily to the beach, picnic, or on a road trip A make-ahead dessert from Sonya’s childhood that maximizes seasonal fruit and is perfect with a scoop of vanilla ice creamTune in now for a spoonful of sweet inspiration!   ***Links:Sonya’s raspberry mocha icebox cake, strawberry tiramisu, and fruit compote recipesIna Garten’s mocha icebox cakeChocolate wafers for icebox cake (or use oreo thins!) 18 ice cream pie ideas from Taste of HomeNot-so-classic peach melba from David Tanis for the NY TimesClassic Scotheroos recipes from Tastes Better From ScratchBuckeyes recipe by Tammy Winters for All RecipesTricia Yearwood’s no-bake rocky road barsAll the rocky road bar combos on TikTokIna Garten’s limoncello fruit salad recipe ***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!Book a farmers’ market tour with Sonya in Portland, OR!

What if you could make the creamiest, smoothest hummus in only 5 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 learn how to make the easiest, most delicious 5-minute hummus that can be the start of your next great dinner or might become a lunchbox hero. You’ll also discover a recipe for a colorful red pepper relish that’s smoky, tangy, and perfect for crostini, which can be made ahead and easily packed up for al fresco dining.Tune in for a quick dose of home cooking inspiration!***Links:Michael Solomonov’s 5-minute hummus recipeSabich sandwiches from Serious EatsMake-ahead grilled pepper relish by Elaine Johnson from Sunset Magazine Hetty Lui McKinnon’s roasted tomato and dumpling salad from NYT Cooking Broccoli spoon salad by Beverly Kim from Bon Appetit ***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!Book a farmers’ market tour with Sonya in Portland, OR!

Have you ever wondered why corn, beans, and squash are often grown –  and cooked – together?In late summer and early fall, sweet corn, tender squash, and every kind of bean offer a special kind of abundance at our gardens and local farmers’ markets. But with all that bounty, what do you actually cook?We’re sharing our top 10 Three Sisters-inspired recipes, and by the end of this episode, you’ll:Learn why these crops are called the “Three Sisters,” and get reliable recipes to combine all three... because “what grows together, goes together”Discover quick and easy ways to maximize all that remaining zucchini piling up, from a simple Korean side dish to a rich and nutritious bruschetta toppingFind out trusted recipes to make the most of corn while it’s still here, like an irresistible soup and a weeknight chicken dinner Tune in now for peak summer flavors, comforting meals, and exciting ways to cook with beans, corn, and squash!***This week’s episode is sponsored by La Baleine, makers of ancestral sea salts harvested from France.A high-quality sea salt can transform just about any dish, and finishing sea salt is one of those small touches that makes a big difference in home cooking. We love their Le Saunier de Camargue Fleur de Sel. It’s harvested by hand during a few weeks each year, when the sea, air, and wind align to create the delicate “salt flower” that rises to the surface. Grab a jar of their flaky fleur de sel here, or at your local Whole Foods Market, and add a little French sparkle to your next dish. Use code LESAUNIER15 for $2 off your order!***Links:Our three sisters’ episode from Season 2 with Javier Lara: The three sisters: Indigenous wisdom for growing, sharing, and home cooking squash, beans, and cornAlso from season 2, you can listen to an entire episode about Summer Corn To learn more about the three sisters, we highly recommend Robin Wall Kimmerer’s Braiding SweetgrassCornSonya’s corn soupGrilled chicken thighs and corn with lime-basil butter by Clare de Boer for NYT Cooking (unlocked)BeansGreek marinated gigante baked beans from My Greek Dish, or a stovetop version from Real Greek Recipes. And here are gigante beans if you’re looking to order some onlineTortilla & black bean pie by Martha StewartSquashKorean pan fried rounds of zucchini (Hobak Jeon) from Kimchi MariZucchini bruschetta (aka zucchini crostini!) by Martha Stewart (add a little basil in it too!)All ThreeThree Sisters Bowl with Hominy, Beans, and Squash by Sean Sherman (The Sioux Chef) for NYT Cooking (unlocked)Lobster succotash by David Tanis for NYT Cooking (unlocked)***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!Book a farmers’ market tour with Sonya in Portland, OR!