Food Friends: Home Cooking Made Easy

What if your next vegetarian dinner could be packed with flavor - and made entirely on a sheet-pan in your oven? Whether you're trying to cook more plant-based meals, accommodate a vegetarian at your table, or need low-effort dinner ideas, this episode is packed with satisfying recipes that are anything but boring.By the end of this episode, you’ll:Learn how to make a sheet pan lasagna dotted with creamy ricotta cheese  — no layering or béchamel-making requiredLearn how to turn basic veggies into shawarma-spiced mains to serve up with warm pitas and creamy dips for a build-your-own weeknight feastDiscover a gluten-free, vegetable-packed noodle dish that can be ready in 30 minutes or lessHit play and turn your veggie drawer into crowd-pleasing vegetarian meals you’ll want to make any night of the week! ***Links:Vegetarian sheet pan lasagna from Busy in Brooklyn inspired by Giada’s original version (with meat)Sheet pan eggplant parm from Food & Wine, or sheet pan cauliflower parm from How Sweet Eats. Plus, here’s a video of Sonya + Kari’s version. And here's how to make crispy garlic breadcrumbs (to top your eggplant or cauli parm) Mushroom shawarma from Eating Well, or Sonya’s eggplant shawarmaRoasted chickpea gyros by Sarah Bond from Live Eat Learn Sheet pan feta chickpea tomatoes by Ali Slagle for NYT Cooking (unlocked) Vegetarian stuffed peppers from Love & LemonsEric Kim’s Sheet-pan Japchae for NYT Cooking (unlocked), and his sheet-pan bibimbap tooSweet potato and black bean tacos by Sarah Bond from Live Eat Learn***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. Order Sonya's 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!

Want a pie crust that actually works and makes you feel like a baking genius?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 buttery, flaky, foolproof pie crust so you can fill it with juicy, fragrant strawberries and tangy rhubarb. You’ll also discover the ultimate make-ahead appetizer: crispy French onion soup crostini bites oozing with melted Gruyere, a low-effort high-reward recipe we can’t stop talking about. Tune in for a quick dose of home cooking inspiration! ***Links:French onion crostini by Lemon Tree Dwelling Slow cooker carmelized onions from Gimme Some OvenNicoler Rucker’s strawberry rhubarb pie recipe from Amateur Gourmet (with her old pie dough recipe)Nicole Rucker’s updated pie dough recipe can be found in her new cookbook: Fat + Flour: The Art of a Simple Bake)***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. Order Sonya's 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!

Do you dread making pie dough… and wish you could feel confident when baking your favorite treats like pies, cookies, and quickbreads? You’re not alone! So many of us home bakers struggle with outdated, overly complicated baking rules. If you’ve ever been frustrated by vague instructions like “add water as needed” or the impossible quest for “light and fluffy,” this conversation with noteable baker Nicole Rucker will change your entire outlook on baking.By the end of this episode, you’ll:Learn how to make a foolproof pie crust - no guesswork or high-level baking skills necessary! And yes, we’re serious…Discover how her no-creaming cookie method saves time and improves consistency, leaving you with the ability to turn out the cookies you’ve always dreamed of. Find out about 5 distinct banana bread recipes that go beyond basic—from warm, spiced streusel vibes to a protein-packed option that you just might want to take on your next hiking trip!Tune in now and start baking smarter, not harder—with tips you can use today! *EPISODE COVER PHOTO CREDIT: Alan Gastelum***Links:Get your copy of Nicole Rucker’s new cookbook, Fat + Flour: The Art of a Simple Bake, or check it out from your local library!To find out more about Nicole, follow her on Instagram @Nicole Rucker and her bakery @Fat + Flour Visit Fat + Flour in person in Los AngelesAlso, check out her first cookbook, Dappled: Baking recipes for fruit loversRecipes discussed in this week’s show:Nicole’s new chocolate chip cookie recipe with her genius method for making dough (the recipe is in the post description)The pie crust recipe, “Co-Op Tofu Brownie Cookies”, Banana bread recipes, and Oatmeal Chocolate Chip 90s cookies can all be found in Nicole’s new book: Fat + Flour: The Art of a Simple BakeSpecial shout out to the Zuni Cafe Chicken recipeBonus! Some of our favorite Nicole Rucker recipes: Nicole’s key lime pie recipe featured in the LA Times (with Nicole’s original crust recipe)A stunning July Flame Peach Pie recipe from The Kitchn Nicole’s famous drop biscuit recipe from the LA TimesRicotta biscuits and banana cream pie recipes from The Splendid Table Blueberry and corn crisp and blueberry buttermilk chess pie 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. Order Sonya's 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!

Could a one-pot braised chicken dish be the answer to "What should I make for dinner?"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 Central-Asian inspired chicken and potato dish that has an unexpected ingredient, and you'll discover how to make a classic French coq au vin that’s make-ahead friendly and perfect for feeding a crowd.Tune in for a quick dose of home cooking inspiration!***Links:Sonya’s one-pot chicken and potatoes with prunes for The NosherKari tried out Melissa Clark’s coq au vin for NYT Cooking, we also love the coq au vin recipe by Ina Garten, or a slightly easier version by Damn DeliciousFor more braising dishes, check out our braises episode “Cooking low and slow…” ***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. Order Sonya's 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’s in season right now? From crisp asparagus to the sweetest peas, tender greens, and fragrant green garlic, the farmers market is bursting with fresh flavors! But what do you cook with all the seasonal produce you bring home?Cooking with early spring produce is exciting, but it can also feel tricky. This week, we’re exploring how to turn seasonal ingredients into delicious meals. By the end of this episode, you’ll:Learn how to shop for and cook with peak-season ingredients like snap peas, green garlic, and strawberriesGet foolproof recipes like crispy sheet pan gnocchi with any combo of spring veggies, and a no-fuss rhubarb tart made with store-bought frozen puff pastryDiscover easy techniques to bring out the best in fresh produce, like roasting your artichokes to caramelized perfection, and blending asparagus spears into a silky sauce for pasta.  Listen now and get inspired to cook vibrant, seasonal meals with ease—straight from the farmers’ market to your table!***Links:Mix of spring vegetables:  Sheet-pan gnocchi with asparagus, leeks, and peas by Susan Spungen for NYT Cooking (unlocked), and Le Vignole - Italian spring vegetable stew from Italian food foreverArtichokes: Sonya’s roasted artichokes, and also this lovely version from Adeena Sussman, and a sheet pan meal with chicken and artichokesAsparagus: Penne with asparagus and lemon sauce by Faith Heller Willinger, from The 150 Best American Recipes cookbookFennel: Colu Henry’s spicy citrus chicken with fennel and crushed olive pilaf from her SubstackSpring peas: Spring pea salad with dates and walnuts from Food Network Magazine Green garlic: Green garlic salsa verde from Wishbone Kitchen Rhubarb: Rhubarb tart using frozen puff pastry from Taste of Home (with video too!), and Strawbery rhubarb cobbler by Rich Rosendale***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.Order Sonya's 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!

Are you looking for a quick and easy dessert to serve at your next dinner party? In this bite-sized episode, we answer a listener question from our hotline that will help you whip up a few easy pudding recipes with confidence. Plus, a caller reveals their foolproof method for getting the glossy, crackly brownie texture of your dreams!Tune in for a quick dose of home cooking inspiration, and give us a call to ask your home cooking question at: 323-452-9084!LINKS:Old fashioned vanilla pudding from Modern Mediterranean that you can make with either corn starch or potato starch (swap 1 for 1) Homemade tapioca pudding from Tastes Better From ScratchSonya’s banana pudding recipe Nicole Rucker’s Fat & Flour cookbook with recipes for pies with creamy fillings using instant pudding Kari’s new favorite brownie recipe: perfect fudgy brownies from Inspired Taste blogSonya’s new favorite brownie recipe: glossy fudge brownies recipe from Bravetart  ***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.Order Sonya's 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 you could make your next soup or stew less bland... by just adding a flavorful homemade spice blend or aromatic paste? If you’ve ever wondered how to cook spicy, aromatic stews and Ethiopian-style dishes at home, tune in for our conversation with Beejhy Barhany, chef and owner of Tsion Café in Harlem.Barhany breaks down the keys to making nourishing dishes accessible and vibrant at home, and by the end of this episode, you’ll: Learn how to build bold, aromatic dishes with simple pantry staplesDiscover meal-prep tricks, like whipping up a garlic-ginger paste that you can keep in the fridge for weeksGet inspired by Beejhy Barhany’s powerful story of food, culture, and communityTune in now to whip up spice-filled meals in no time! Links:Follow Beejhy Barhany, and her restaurant Tsion Cafe, on InstagramGrab a copy of Beejhy Barhany’s new cookbook: GurshaBeejhy Barhany’s recipes:Red Lentil Stew (Messer Wot) Dabo (Ethiopian Bread)Carrot, cabbage, and potato dish video Teff matzah (and you can source teff flour here)Additional recipes discussed: Shiro (ground chickpea stew) by Ghennet Tesfamicael via NYT Cooking, or find Beejhy’s recipe in her cookbookHomemade garlic ginger paste from Indian Healthy RecipesKolo snack recipe from Made in HackneyHomemade berbere spice blend recipe from Food.com, or discover Beejhy’s unique version in her bookHow to make homemade sea moss gel***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.Order Sonya's 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!

Ever had an Orange Julius at the mall? 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 blend up a vanilla orange smoothie that will liven up your or snack time (or breakfast routine!). You'll also discover an easy weeknight dinner that takes less than 30 minutes and relies on a simple package of ground chicken!Tune in for a quick dose of home cooking inspiration! ***Links:Orange Smoothie (a la Orange Julius) from Gimme Some Oven. For Kari’s version she zests as well as the peeled oranges, she also likes to use yogurt or whole milk, and good vanilla paste.Veggie cream cheese from Chef SavvyKeema Shimla Mirch (Ground chicken with bell peppers) by Zainab Shah 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.Order Sonya's 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’s the secret to hosting an effortless yet impressive spring gathering? Whether you're planning a Passover Seder, an Easter dinner, or a casual dinner party, having a well-thought-out menu makes all the difference. Welcome your guests with a springtime feast, and this week we’ve taken the guesswork out of hosting with four beautifully curated menus that will make your next dinner party a breeze.  By the end of this episode, you’ll:Get inspired by four unique, balanced menus that include a starter, salad, main dish, side... plus dessert - everything you need for an unforgettable meal!Discover flavorful recipes (that work!) like a modern twists on deviled eggs, and an upgrade for scalloped potatoesLearn smart hosting tips, from what to make ahead to platingTune in now and get inspired to create a spring meal that’s unforgettable! LINKS:1) Sonya’s Passover MenuStarter: Vegan chopped liver from Aly Miller for The Nosher, and vegetarian chopped liver from Busy in Brooklyn Salad: Asparagus, sugar snap, radish salad with dill and parsley by Kaleb Wyse (alongside smoked fish)Main: Charred chicken with blood oranges and sweet potatoes by Nate Appleman from Bon Appetit, and/or Alison Roman’s braised brisket with horseradish and shallots Side: Fall apart caramelized cabbage by Andy Barghani Dessert: Almond cake with strawberry rhubarb compote, and a completely flourless Passover almond cake with strawberry compote by Chaya Rappoport2) Kari’s Midwestern Easter Menu with modern twists: Starter: Parsi deviled eggs by Niloufer Ichaporia King from Samin NostratBone-in ham from Alexandra Cooks (and here’s an excellent carving video for that ham!), and soft rolls from Mel’s Kitchen CafeScalloped potatoes from Love and LemonsSpinach, strawberry salad with poppy seed dressing from The Kitchen, add arugula for a bite Hummingbird Cake from Sally’s Baking Addiction, and Kari’s mother-in-law was known for her carrot dump cake3) Sonya’s PNW-inspired MenuStarter: Classic stuffed mushrooms from All Recipes, and Boursin stuffed mushrooms from Little Ferraro Kitchen Salad: Beet slaw with loads of herbs and pistachio butter from the Six Seasons CookbookMain: Pomegranate lacquered salmon by Adeena Sussman from Food And WineSide: Roasted asparagus with buttered almonds, capers and dill by Yotam Ottolenghi for NYT Cooking (unlocked)Dessert: one-layer cake with fresh strawberry  (and a grain-free version )4) Kari’s California-inspired MenuSmoked salmon rolls with arugula and mascarpone from Food NetworkEasy roasted lemony chicken thighs from Martha Stewart, and video that talks through each stepBaby roasted potatoes, use whatever beautiful baby potatoes you find, roast them with both butter and olive oil, and finish with a flurry of chives and tarragon Fennel, almond, pecorino salad by Elias Cairo from Sunset MagazineZoe Francois’ grapefruit posset ***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.Order Sonya's 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!

Ever dreamed of gathering with friends to talk about great food, swap recipes, and discover new favorites? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! Get the inside scoop on starting a cookbook club, and the crave-worthy Korean-inspired, kale-packed casserole recipe Sonya served up to the group. Plus, Kari reports back on the simple trick that turns discarded potato peels into an irresistibly crispy snack; she also shares a quick vegetarian dinner featuring potatoes and kale!Tune in for a quick dose of home cooking inspiration! ***LinksRecipe for “cheesy rice cakes with kale” is in Hetty Lui McKinnon’s Tenderheart, and you can find a slightly adapted version of the recipe herePotato skin chips from Marcellina in CucinaMashed potato cakes, one from Ree Drummond, and another that includes feta from Suzy Karadsheh’s. For Kari's potato kale cakes, she combines chopped kale, eggs, and leftover mashed potatoes, and coats each cake in panko breadcrumbs. She strongly recommends refrigerating or freezing until firm before pan-frying! The date cookbook mentioned that includes an amazing chocolate date cake: Hot Date! Sweet & Savory Recipes Celebrating the Date, from Party Food to Everyday FeastsSourdough tomato soup by Ottolenghi and Tamimi from the Jerusalem Cookbook Andy Barghani’s little gem salad with tahini ranch, and his cookbook: The Cook You Want to Be***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.Order Sonya's 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!