Food Friends: Home Cooking Made Easy

Ready to fire up the grill, but tired of the same old burgers and hot dogs? What if your entire meal—from salad to dessert—could be cooked outdoors? This week, we’re sharing 8 easy, meatless grilling recipes that take advantage of peak summer produce. From surprising salads to hearty mains and potluck-friendly sides, these recipes are vegetarian, full of flavor, and can be cooked on any grill… no oven required!By the end of this episode, you’ll discover: How to char veggies perfectly and serve them with easy, restaurant-quality homemade sauces  Why making homemade ricotta (it’s so simple!) is the key to a stunning grilled veggie platterA make-ahead salad that’s perfect for meal prep or bringing to a potluckPress play now and transform your summer grilling routine with 8 veggie-forward recipes! ****Visiting Portland? Or are you a local? For more Food Friends inspiration, book a farmers’ market tour with Sonya!****Links:Mains -Summer ricotta with grilled vegetables from Smitten KitchenBuffalo mushrooms by Ali Slagle for NYT Cooking (unlocked), specifically not using portobellosSalads - Grilled corn panzanella by Ali Slagle for NYT Cooking (unlocked) Grilled broccoli salad with ciabatta croutons from Delish, Kari would serve this all on one sheet pan instead of individual portions Sides -Grilled eggplant mojo de ajo and basil salsa verde from the Gjelina CookbookCharred sugar snap peas with buttermilk aioli, you could also do this with Romano beans or green beans!Desserts -Grilled fruit en papillote from Gourmet MagazineBrazilian grilled pineapple (or mango too!) with coconut ice cream or sorbet****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!

Links:Endive and snap pea salad with parmesan dressing from Bon Appetit – but we like to use our own creamy lemon parmesan vinaigrette  Strawberry Hibiscus Limeade by Millie Peartree for NYT Cooking, that makes use of overripe berriesSonya’s “galette with any fruit” recipe, we love using Nicole Rucker’s pie dough technique from recipe in Fat & FlourTube of marzipan for the bottom layer of your galette***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!

Do you ever get to the farmers’ market and feel completely overwhelmed by all the incredible, colorful summer produce?This week, we’re helping you navigate peak produce season by sharing our top farmers’ market picks for summer, PLUS all the dishes we’re making with our favorite fruits and veggies. Whether you’re filling up your tote bag or harvesting from your own garden, these are recipes we rely on for quick weeknight meals, warm weather hosting, and easy desserts. By the end of this episode, you’ll:Discover how to turn your big ripe tomatoes into a quick weeknight sauce or into a refreshing, Vietnamese-inspired soupLearn how to make the most of all that extra zucchini with a dish that’s ideal for hosting or potlucksGet the scoop on the recipe developers and cookbooks we rely on to make seasonal produce shine, including a legendary chef's classic corn dish that you’ll want to serve any time of dayPress play now to make the most of your farmers’ market haul! ***Links: Book a farmers’ market tour with Sonya in Portland!Tomatoes-Salmon with freshly grated tomato and butter by Carolina Gelen for NYT CookingNuoc Cham Gazpacho by Kendra Vaculin for Bon AppétitJose Andres’ wife’s famous gazpacho recipe from Food & Wine, andGazpacho with coconut water, developed by Sonya for Harmless HarvestCorn -Alice Waters’ corn cakesSummer garden tortelloni by Ian Knauer from Gourmet Magazine Our summer corn episode from last year!Eggplan -Sabich sandwiches from Serious Eats, but Sonya likes Michael Solomonov’s eggplant preparation in his Sabich recipe on The Nosher. If you can find amba, it’s a great addition!Zucchini - Zucchini rice gratin with tomatoes and parmesan by Andrea Albin for Gourmet Magazine Watermelon -Watermelon and berry salad with Thai flavors by Gregory GourdetPeppers -Make-ahead grilled pepper relish by Elaine Johnson from Sunset Magazine ***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!

Drowning in recipes? Whether you’ve got stacks of cookbooks, screenshots galore, or a folder full of old magazine clippings, figuring out how to organize the recipes you love (or want to try) can feel overwhelming. In this bite-sized episode, we share what’s working for us and how to make your recipe stash more usable and inspiring.We’re also sharing the best things we ate this week to inspire each other—and you!By the end of this episode, you’ll discover two quick, kid-friendly ways to turn a pound of ground meat into a flavorful, filling dinner, and you’ll learn simple, effective ways to organize all those recipes you’ve bookmarked, ripped out, or saved on your phone.Tune in for a quick, satisfying dose of home cooking inspiration—plus practical answers from our kitchen hotline!***Links:Ground beef taco filling similar to what Kari and Sonya make, from Feel Good Foodie “Middle School Tacos” by Sam Sifton for NYT Cooking - the kind Kari grew up withA simple version of Arayes from All Recipes, and arayes packed with more herbs from Little Spice JarPaprika recipe organizer app, suggested by our listener Roy***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!Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

What’s the best thing you’ve ever made with a pound of strawberries? Whether you’ve picked up a perfect pint at the farmers market or opened a slightly-too-early clamshell from the store, we’ll show you how to coax the deepest, juiciest flavor from your summer strawberries—no matter where you got them or what shape they’re in. By the end of this episode, you’ll:Learn how to turn a pound of strawberries into show-stopping desserts like a giant sheet pan pastry or a tender, easy-to-make cakeDiscover a silky strawberry tiramisu, layered with tropical juice-soaked ladyfingers and clouds of whipped mascarponeGet inspired by summery ideas beyond dessert, like a fruity iced tea with an unexpected ingredient upgrade,  and a way to use up those past-their-prime berries for a tangy, refreshing drink.Hit play now and walk away with your new go-to strawberry recipe (or eight) before berry season passes you by! ***Links:Strawberry summer cake via Smitten Kitchen, and her sheet cake version for when the 9” cake isn’t enough Giant strawberry turnover (like a giant pop tart) by Yossy Arefi for NYT Cooking (unlocked)Ina Garten’s Strawberry Country CakeDouble strawberry shortcakes by Melissa Clark for NYT Cooking (unlocked) Sonya’s strawberry tiramisu and watch her make it on ABC/KATU’s AMNWGabrielle Hamilton’s strawberry milk from her cookbook Prune, via Smitten Kitchen How to make strawberry shrub with two separate techniques from Food52Strawberry Hibiscus Limeade by Millie Peartree for NYT Cooking, that makes use of overripe berries***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!Order Sonya's cookbook Braids for more Food Friends recipes!

Need a meal that’s fast, flavorful, and starts with what’s already in your pantry?In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!You’ll learn how a humble packet of ramen turned into a produce-packed weeknight favorite (yes, there’s a jammy egg involved), and how a store-bought cookie became the secret star of a dreamy layered trifle that can feed a crowd. Whether you’re cooking for yourself or for your next dinner party, these pantry-meets-fresh combos are all about making home cooking feel easy… and a little bit unexpected. Tune in for a quick dose of inspiration, a few clever tips, and your next best bite!***LinksMomofuku ramen noodles, and this one is Sonya’s favorite flavor (not sponsored)Grilled asparagus from Love & LemonsA bok choy salad similar to what Sonya made from The Cozy ApronJapanese BBQ sauce to top noodles withFor the “Chocolate Cookie Crunch Trifle”: make chocolate pudding, make vanilla pudding, make a batch of whipped cream, and grab one package of Tate’s cookies. Layer all three in a big bowl or trifle dish just before serving! (And for the vanilla pudding, Kari added a bit of white chocolate ganache, a tip she learned from Nicole Rucker’s 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!Order Sonya's cookbook Braids for more Food Friends recipes!

Ever wonder what food people actually cook when guests come over—and why those recipes always work?In this episode, Adam Roberts—aka The Amateur Gourmet—takes us inside his kitchen, shares his favorite cookbooks and go-to recipes, and tells us all about his fantastic debut novel, Food Person. 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, page-turning, novel (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 Roberts’ debut novel, is out now!Subscribe to Adam’s Amateur Gourmet Newsletter on SubstackFollow Adam on InstagramAdam’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 CarrenoFor 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 cookbooks highlighted in Food Person: The Zuni Cafe Cookbook, The Chez Panisse Cookbook, and The Auberge of the Flowering HeartFood writing that has inspired Adam:Calvin Trillin Amanda Hesser’s Cooking for Mr.LatteNora Ephron’s HeartburnWho 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: 323-452-9084For 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!Order Sonya's cookbook Braids for more Food Friends recipes!

Looking for easy dinner ideas that you can cook up in minutes, all in one pot? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!By the end of this episode, you’ll want to get out your pasta pot and make scratch-made SpaghettiOs that are shockingly delicious, and only use a handful of ingredients. You'll also hear about a throw-back brunch option that travels well and can be made with a store-bought save. Plus: wondering what to do with leftover tomato paste? We're answering questions from our kitchen hotline, and you'll also hear a great tip from a listener!Tune in for a quick hit of home cooking inspiration! *** Links:Maurice in Portland for their incredible quicheA spinach, tomato and feta quiche from Food.com, and a mushroom and gruyere quiche by Elise Bauer from Simply Recipes One pot homemade “Spaghetti O's” by Ree Drummond from Food Network***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!Order Sonya's cookbook Braids for more Food Friends recipes!

Planning a backyard dinner, summer party, or easy weeknight hangout but have no idea what to serve? If you’re craving a relaxed way to bring people together around food, this episode serves up four summery, crowd-pleasing menus that are just as low-effort as they are flavor-packed. Think: charred corn brushed with lime butter and spiced with harissa, salads bursting with juicy peaches tossed in a tangy vinaigrette, and creamy no-bake desserts that you can make ahead and forget until it’s time to wow your guests. By the end of this episode ,you’ll:Discover 4 complete menus that highlight peak summer produce and are designed to be make-ahead friendly and low-effortLearn how to make a quick 10-minute main that keeps time at the stove to a minimumFind your go-to no-bake dessert made with fresh berries and a few smart shortcutsPress play to hear easy, flavor-packed summer menus — your next delicious get-together is waiting! ***Links: Sonya’s Menu #1Main: Grilled chicken with yogurt marinade (whole chicken) by Tom Mylan from Food and Wine, and a version with boneless skinless chicken breasts by Elise Bauer from Simply Recipes (you can also use cut up chicken parts). You can swap a dairy yogurt for an unsweetened plain coconut yogurt. Side: Grilled corn chili lime butter, but swap the chili powder for a Harissa spice mix, and if you want it butter free you could also do this grilled corn with harissa from Serious EatsSalad: Sliced peaches and tomatoes with a pomegranate molasses dressing like this one from Maureen Abood, topped with fresh mint and/or basil Dessert: Blueberry lemon icebox cake from Sally’s Baking Addiction, make it dairy-free with a whipped coconut topping or your favorite non-dairy heavy cream replacement Kari’s Menu #1 Salad starter: A bibb lettuce salad from Two Peas and Their Pod, but skip the avocado, cucumber, and cheese Main: Butteriest Black Pepper Fish by Shilpa Uskokovic from Bon AppetitSide: Mustardy smashed potatoes with jalapeno gremolata from Athena Calderone and her book “Cook Beautiful”Dessert: Simple glazed lime cake from Bon Appetit, served with a trio of sorbets (thanks for the suggestion, Sonya!) Sonya’s Menu #2Main: Sungold tomato pasta from Wishbone KitchenSide: Grilled garlic bread by Bobby Flay with roasted garlic, and one with fresh garlic without from Recipe Tin EatsSalad: Maria’s chopped salad recipe (which Sonya mistakingly called Mary's in the episode, oops!) is coming out this Sunday 6/8 on our Substack! It’s free to Subscribe!Dessert: Raspberry buttermilk cake via Smitten Kitchen from Gourmet MagazineKari’s Menu #2 Starter: A platter of corn Ribs from Recipe Tin EatsMain: Sheet-Pan Feta with Tomatoes and Chickpeas by Kendra Vakulin from Bon Appetit, serve with crusty bread or pita for scooping (Kari often makes this sourdough pita recipe by Adrian Hale)Dessert: Chocolate-cookie crunch trifle from Punch Fork, served with a bowl of summer strawberries ***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!Order Sonya's cookbook Braids for more Food Friends recipes!

Are you tired of the same old pasta and red sauce? What if a store-bought container of hummus could be transformed into a family-friendly weeknight pasta dish?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 this 5-star lemony hummus pasta that is kid-approved, and you’ll also discover an easy sheet-pan dinner that uses an unexpected seasonal ingredient!Tune in for a quick dose of home cooking inspiration!Links: Lemony Hummus Pasta by Christian Reynoso via NYT CookingOur favorite brand of storebought Little Sesame Hummus (not sponsored, we just love it!)Greek lemon potatoes from Recipe Tin EatsSonya’s sheet-pan lemony baby artichokes and potatoes, and also her simple roasted artichoke 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!Order Sonya's cookbook Braids for more Food Friends recipes!