Food Friends: Home Cooking Made Easy

Are you searching for a quick easy one-pan meal that you can make any night of the week? 

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 want to cook up a craveable gnocchi and brussels sprouts dinner that comes together in 30 minutes or less, and you’ll discover the secret to the heartiest, most flavorful, plant-based lentil soup!

Don’t miss these two meatless meals that will work for any night of the week, and tune in now! 

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Links to from this week’s show:

Crisp gnocchi with brussels sprouts and brown butter by Ali Slagle via NYT Cooking

Ina Garten’s lentil vegetable soup

Adrian Hale’s pita recipe can be found in her book Mama Bread!

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We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Or give us a CALL on our kitchen phone! 323-452-9084

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Are you tired of making the same bland, dry, or boring chicken dishes? 

Whether you're intimidated by the idea of roasting an entire bird or are looking for some chicken dinner inspiration, this episode will delight your taste buds with tried and true techniques, cozy recipes, and easy methods for flavorful and delicious meals any night of the week!

By the end of this episode, you’ll:

1. Learn how to make a foolproof whole roast chicken that’s juicy and packed with flavor
2. Discover a crowd-pleasing marinated drumstick recipe perfect for hosting big groups or for potlucks
3. Find out why one-pot chicken orzo dishes are the ultimate comfort food solution—without complicated steps or fancy ingredients

Tune in now to boost your chicken dinners with these simple yet incredibly delicious techniques and recipes!

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Links to from this week’s show:

Ina Garten’s perfect roast chicken recipe and her engagement roast chicken

Mary Me Chicken by Lindsay Funston for Delish

Simple, classic roast chicken by Melissa Clark for NYT Cooking

Giada De Laurentis’ chicken cacciatore 

Sonya’s chicken tinga recipe and her Seattle-style chicken teriyaki

Lemongrass, soy, ginger drumsticks from Barossa Fine Foods

Sam Sifton’s soy basted chicken thighs with spicy cashews for NYT Cooking

Colu Henry’s skillet chicken with pearl couscous and Moroccan spices for NYT Cooking

Weeknight fancy chicken and rice by Asha Gomez and Martha Hall Foose for NYT Cooking

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We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Or give us a CALL on our kitchen phone! 323-452-9084

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Do you want to incorporate more meatless meals into your week but feel stuck on what to cook? 

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 want to make this one-pot kale pasta recipe that follows a streamlined technique for easy cleanup, and you’ll be seduced by a crispy tofu dinner that’s served with an Instant Pot creamy polenta.

Tune in now and don’t miss out on these two vegetarian dinners that will work for any night of the week!

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Links to from this week’s show:

Greens Pasta by Joshua McFadden via NYT Cooking 

Tofu katsu recipe from Food52

Carla Lali Music’s instant pot polenta for Bon Appetit

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Or give us a CALL on our kitchen phone! 323-452-9084

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

As the weather turns cool and crisp, what do you do when you've got a counter full of ripe pears or too many apples from an orchard visit? 

This week, we share 8 recipes for turning crunchy apples, juicy pears, and luxurious persimmons into sweet and savory dishes, from weeknight meals to entertaining-friendly dishes.

By the end of this episode, you’ll…

• Learn how to make slow-cooked apple butter that fills your home with warm, comforting aromas
• Discover an elegant appetizer that stars fresh pears and is perfect for a stunning brunch or your next dinner party
• Get inspired by savory casseroles and crunchy salads that balance fall’s sweetest and most vibrant flavors.

Hit play now to uncover fresh and easy ways to use fall's most beloved fruits in your home kitchen all season long!

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Links to from this week’s show:

• Skin-on, no sugar, homemade apple sauce from Zero Waste Chef
• Slow cooker apple butter from Family Food On The Table, and homemade apple butter with the peels on
• The Kitchn’s guide on apple butter
• Kari’s favorite blister-fried peanuts 
• Celery, apple, peanut salad by Joshua McFadden from Bon Appetit
• The fennel, sausage, apple casserole recipe can be found in the cookbook Six Seasons: A New Way With Vegetables by Joshua McFadden and Martha Holmberg
• Apple dumpling recipe
• Pear, mascarpone crostini recipe can be found in the cookbook Seriously Simple Holidays
• Pear + mascarpone crostini from Cake-n-Knife Blog 
• Sonya’s pear, rosemary, goat cheese galette
• Endive salad with pear, pecans, and dijon dressing from the Salad Whisperer
• Bittersweet chocolate and pear cake from Smitten Kitchen 
• Fuyu v. hachiya persimmons explained
• David Tanis’ persimmon salad with radicchio and walnuts from NYT Cooking
• Love Soup Cookbook by Anna Thomas has her recipe for persimmon soup

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We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Or give us a CALL on our kitchen phone! 323-452-9084

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Do you ever find your soups bland, and missing that extra something — like a zippy, flavorful sauce that turns a humble meal into something extra special? 

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 want to make this hearty bean soup topped with herby green hot sauce that comes together in seconds in your blender, and you’ll get inspired to serve dinner in a crispy tortilla bowl – filled with an updated take on the classic taco salad that’s full of veggies, and makes for an easy meatless meal. 

Tune in for a quick dose of home cooking inspiration!

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Links to from this week’s show:

Sonya’s Yemenite white bean soup with zhoug

How to make crispy taco salad shells from Natasha’s Kitchen, and a roasted cauliflower taco bowl to serve inside it from Budget Bytes

For a more classic take, try taco salad by Sohla from  NYT Cooking

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We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Or give us a CALL on our kitchen phone! 323-452-9084

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Are you ready to simplify your fall hosting while still impressing your guests, whether for holidays, potlucks, or casual dinners with friends?

Fall gatherings can be overwhelming, from multi-course holiday dinners to last-minute potlucks. This episode provides you with 4 easy yet sophisticated menus with recipes and hosting tips, so you can delight your guests without stress. Whether you're hosting for Rosh Hashanah, going to a tailgate, or just cooking a casual dinner at home, this episode helps you create a relaxed, festive vibe in your kitchen. 

By the end of this episode, you will learn how to:

1. Create stunning, low-effort appetizers that can be assembled in advance, and made almost entirely with store-bought ingredients. 

2. Choose a main course that will impress guests, like a seasonal salad that’s hearty enough to be a main, studded with fresh herbs and jewel-toned pomegranate seeds, or a delicious one-pot braised beef and aromatic rice dish 

3. Enjoy the comfort of make-ahead desserts, like Kari’s crowd-pleasing chocolate sheet cake that travels well, or the spiced cookies that Sonya makes that taste better the next day 

Don’t miss out on this essential fall hosting episode — press play now to make your next gathering unforgettable! 

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Links to from this week’s show:

Menu #1

Yotam Ottolenghi’s fig, radicchio, and hazelnut salad for the Guardian

Sonya’s beef plov and plum frangipane babka 

Sonya’s honey sesame cake and one-bowl tzimmes cake

Menu #2

Baked brie by Ina Garten  

Ottolenghi’s quinoa and fennel salad for Bon Appetit

Pear slab pie with sour dried cherries from Martha Stewart Living

Menu #3

Sonya’s smoked fish platter

Colu Henry’s sheet pan roasted chicken with shallot and roasted grape for NYT Cooking

Sonya’s apple + walnut spiced cookies in her recent Substack

Menu #4

Classic cheese ball recipe from It Tastes Better From Scratch

Fried chicken from your favorite place

Texas Chocolate Cake from All Recipes

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We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Or give us a CALL on our kitchen phone! 323-452-9084

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Are you stumped on what to bring to a potluck? Looking for a dish that will please a crowd but is still simple to make and transport?

In this bite-sized episode, we share listener questions and offer expert advice to inspire you and each other!

Discover our go-to potluck salad and the tricks to keeping it fresh for hours. Plus, get tips on making hosting easier by delegating kitchen tasks—learn what jobs to assign to your partner or friend when feeding a crowd.

Tune in for a quick dose of home-cooking inspiration!

Have your own culinary question? CALL on our kitchen phone! 323-452-9084

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Links to from this week’s show:

A kale and lentil recipe that’s similar to Kari’s sister-in-law’s, and a kale and lentil bowl recipe that’s a bit heartier (check out our Instagram for pics!) 

Farro and cauliflower parm by Sarah DiGregorio for the NYT Cooking

Melissa Clark’s spinach salad with roasted root vegetables and spiced chickpeas  for NYT Cooking

Our potluck episode - Season 1, Episode 4

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We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Or give us a CALL on our kitchen phone! 323-452-9084

Sign up for Sonya’s free Substack, or order her debut cookbook Braidsfor more Food Friends recipes!

When summer meets fall, do you find yourself both excited and overwhelmed with the abundance of produce available at the farmers’ markets this time of year? 

If you’re like us, you’re craving the fresh flavors of fall, like crisp apples, harvest salads with vibrant greens, and soups with warming spices like ginger and turmeric.

This week, we’re sharing our fall cooking bucket lists, including what to pick up for your next fall produce haul and what to cook with it! By the end of the episode, you’ll…

1. Discover a mushroom dish that’s universally loved and is ideal for both weeknights as well as dinner parties. 

2. Learn how to turn simple roasted squash into a luscious mash with caramelized onions and topped with fresh herbs

3. Find out how to maximize pantry staples to transform simple roasted peppers and grilled eggplant, and turn them into crowd-pleasing meatless meals

Tune in now and get inspired to create memorable fall meals using your favorite seasonal produce - straight from your local farmers’ market to your table!

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Links to from this week’s show:

ABC Kitchen’s squash toast by way of Smitten Kitchen 

Delicata squash, corn, zucchini fritters by Kay Chun from NYT Cooking 

Kale, delicata, ricotta salata salad from Camille Styles

Sonya’s plum and rosemary challah, her marinated red bell peppers

Ina Garten’s plum cake tatin 

Grilled eggplant with lemons and labne, with fresh mint by Dawn Perry from Bon Appetit

Greek Fisherman’s Stew by Florence Fabricant from NYT Cooking

Garlic butter roasted mushrooms from Smitten Kitchen

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We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Or give us a CALL on our kitchen phone! 323-452-9084

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Are you looking for a crowd-pleasing dessert to serve at your next dinner party? Or maybe, you’re searching for an easy sheet-pan dinner that can make weeknight cooking a little easier? 

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 want to make this healthy salmon recipe that comes together with pantry staples, and take your weeknight dinners to the next level. 

You’ll also love this easy skillet peach cobbler that travels well and feeds a crowd, and tastes just as great with peaches from the farmers’ market OR from your freezer. 

Tune in for a quick dose of home cooking inspiration!

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Links to from this week’s show:

Harissa-honey glazed salmon (which can be swapped with steelhead trout)

Hudson valley fisheries steelhead trout

Sonya’s favorite brand of harissa paste

Melissa Clark’s peach cobbler for NYT Cooking

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We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Or give us a CALL on our kitchen phone! 323-452-9084

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Do you feel nervous about hosting, and wish you could create a warm and generous vibe for guests with a few simple homemade starters and snacks? 

If you’re looking for unfussy recipes that make entertaining easy, tune into our episode with Carolina Gelen. Her simple-to-follow recipes communicate love and care, even when you don’t have lots of time to spend in the kitchen.

This week you’ll…

1. Learn simple yet impressive recipes like “Butter Pecan Twists” made with pantry staples like brown sugar, butter, and frozen puff pastry. 

2. Discover how to create a warm and inviting atmosphere by pulling fluffy homemade focaccia out of the oven just as the doorbell rings. 

3. Get inspired by what Carolina learned from her childhood about being resourceful in the kitchen, and how that translates into accessible and impressive potluck dishes like her cabbage roll cake or one-pot baked risotto. 

Tune in now for home cooking tips, recipes, and heart-warming stories with Carolina Gelen! 

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Links to from this week’s show:

Get your copy of Pass the Plate, Carolina Gelen’s debut cookbook with recipes like butter pecan twist, stuffed dates, cabbage roll cake, and more!

Carolina’s Instagram, TikTok, and Substack!

Carolina’s recipes for phyllo-wrapped fish sticks, her pickle latkes, her viral roasted cherry tomato soup, and loaded smashed potatoes

Hot mustard Doritos

Carolina’s cookbook pick: Shelf Love by the Ottolenghi test kitchen

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We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Or give us a CALL on our kitchen phone! 323-452-9084

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Are you looking for delicious ways to use up all the zucchini available right now? 

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 want to make this addictively crispy, Italian zucchini dish, that’s loaded with veggies and is gluten-free, and you’ll also be inspired to make a creamy, no-bake pie recipe that has all the nostalgic comfort food vibes, perfect for the peanut-butter-and-chocolate-lover in your life (maybe that’s you?)! 

Tune in for a quick dose of home cooking inspiration!

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Links to from this week’s show:

Giada’s scarpaccia video and her recipe (gluten-free!)

Vegan version of scarpaccia from Earth To Rocco 

Nutter butter ice box cake from Store Bought Is Fine

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We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Or give us a CALL on our kitchen phone! 323-452-9084

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Feeling overwhelmed with weeknight dinners? 

Cooking at home can be challenging when your schedule is crammed or unpredictable!

In our Season 3 premiere (!!!), we’re sharing our 6 favorite quick pasta recipes that are perfect for those busy evenings when you just need dinner to be comforting and easy. 

This week you’ll…

1. Discover versatile pasta recipes that rely on the most basic pantry staples

2. Learn expert tips for maximizing flavor in minimal time, from incorporating gluten-free noodles to creative uses for zucchini and chickpeas.

3. Find out our 3-ingredient weeknight go-to cheesy pasta

Don't miss out on these lifesaving pasta recipes—hit play now and make your next weeknight dinner a breeze!

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Links to from this week’s show:

A chickpea and spinach pasta similar to Kari’s greens and beans 

Sonya’s cranberry brothy bean and orzo

Zucchini Bow Ties with parm and yogurt from Food & Wine 

Melissa Clark’s one-pan spinach and feta orzo with peas from NYT Cooking

Sausage and Peppers with Broccoli by Kay Chun from NYT Cooking

Carolina Gelen’s tuna cacio e pepe recipe

Tortellini with Brown Butter, Sage + Walnuts by Molly Baz from Bon Appetit

Sungold tomato pasta from Wishbone Kitchen 

Pasta with Pumpkin Brown Butter Sauce from Food & Wine

Rigatoni with Lemony Kale and Pecorino Pesto from Food & Wine

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We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Or give us a CALL on our kitchen phone! 323-452-9084

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Do you have veggies sitting in your fridge that need to be cooked…today? 

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 want to make this easy dumpling stir fry; it brings dinner to the table quickly while creating more space in both your fridge and freezer. You’ll also be inspired by this unexpected way to cook green beans (no blanching required!), plus a delicious salad that includes both crunchy and grilled elements and celebrates fresh seasonal flavors. 

Tune in for a quick dose of home cooking inspiration!

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Links to from this week’s show:

A dumpling stir-fry recipe from the Kitchn, similar to what Kari made this week

Grilled green beans from A Couple Cooks

A marinated kale and green bean salad from Bon Appetit

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Or give us a CALL on our kitchen phone! 323-452-9084

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Do you ever find yourself wanting the comfort a homemade meal, but not wanting to spend a ton time OR have to take out a bunch of pots and pans to make it? 

This week, we're re-releasing one of our fan-favorite episodes where we dive into the ultimate guide to sheet pan meals. Whether you're a busy parent or someone who loves a no-fuss dinner, we've got you covered. Imagine the sizzle of perfectly crispy chicken, the aroma of saucy teriyaki chicken, and the vibrant colors of a hearty vegetarian dinner — all made on just one sheet pan.

By the end of this episode you’ll…

1. Learn how to whip up a flavor-packed teriyaki chicken dinner in under 30 minutes.

2. Discover the secret to making the crispiest oven-baked chicken parm that will rival your favorite restaurant.

3. Get our go-to vegetarian sheet pan meal that’s as satisfying as it is simple — perfect for Meatless Mondays or any night of the week.

Tune in now to discover how a sheet pan meals can make any dinner easier!

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Links to from this week’s show:

We recommend local restaurant supply stores for sheet pans, or these excellent Nordicware pans

Sonya’s sheet pan Seattle-Style chicken teriyaki 

The Meatball Shop’s cookbook

Sheet pan sausage supper via Food Network

Sheet pan chicken parm via Rich Rosendale

Sheet pan haloumi via The Kitchn

Sheet pan eggplant parm via Food & Wine

Sheet pan harissa salmon by Colu Henry for the NY Times

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We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Or give us a CALL on our kitchen phone! 323-452-9084

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Are you looking for an easy meatless meal that you can cook in 30 minutes or less?

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 want to make our favorite one-pot soy butter corn ramen that captures the sweetness of late summer, and a soba noodle dish that’s dressed with a surprise ingredient!

Tune in for a quick dose of home cooking inspiration!

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Links to from this week’s show:

Soy-butter corn ramen by Hetty Lui McKinnon for the NY Times

Ottolenghi’s soba noodle and eggplant recipe via 101 Cookbooks – skip the dressing in the recipe and make a nutty peanut or tahini sauce instead. 

For an easy dressing, use this peanut sauce recipes but swap the peanut butter with tahini, and the chili sauce with gochujang, in this

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We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Or give us a CALL on our kitchen phone! 323-452-9084

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

We’ve all been there — exhausted, hungry, and in no mood to cook. But what if you could whip up something delicious without the stress? 

This conversation with Caroline Chambers, creator of the #1 food and beverage Substack: “What to cook when you don’t feel like cooking”, reveals her tried and true tips for getting a complete dinner on the table quickly and effortlessly, perfect for those nights when cooking feels like a chore.

In this episode you’ll discover:

The ultimate rotisserie chicken hack to save time and make easy delicious meals

Creative ways to get dinner on the table without dirtying every dish in your kitchen

How Caroline has built the #1 Food & Beverage Substack, and helped countless home cooks in the process

Tune in now to master the art of low-effort, high-reward cooking and make your weeknights easier!

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Links to from this week’s show:

What to cook when you don’t feel like cooking, Caroline Chambers’ Substack

You can also find her on Instagram, or tune into her podcast: So Into That

Caroline’s brand new cookbook: What to Cook When You Don’t Feel Like Cooking 

Caroline’s: Sheet pan roasted sweet potato and chickpeas

Caroline’s: Salmon crunch bowls 

Caroline’s: 5-ingredient skillet enchiladas

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We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Or give us a CALL on our kitchen phone! 323-452-9084

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

It’s our 100th episode (yay!), and we’re celebrating with a listener question from our kitchen hotline!

Are you looking for unexpected ways to use winter herbs from the garden while the temps are still high? 

In this bite-sized episode, we share a listener question - and answer with expert advice - to inspire each other and you! 

You’ll want to make a flavorful weeknight chicken that leans on herbs for a boost of flavor, plus discover a new way to make a healthy snack even more delicious. Bonus: our listener offers her own expert advice on how to avoid a soggy-bottomed tomato tart.

Thank you to all our listeners and callers, and tune in now for a quick dose of home cooking inspiration!

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Links to from this week’s show:

How to make a shrub with any combination of fruit + herb from Food52

Rosemary infused syrup from The Bearded Chef

Marinated rosemary chicken from All Recipes

Sonya’s simple tomato confit with thyme

Rosemary white bean salad from the Splendid Table

And a rosemary white bean salad with cherry tomatoes from Simply Recipes

Sonya’s rosemary turmeric roasted nuts

Justine Snacks blueberry cookies

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Or give us a CALL on our kitchen phone! 323-452-9084

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Is your blender sitting on your counter gathering dust? Or do you regularly make smoothies but wonder how else you can put your blender to use? 

In this episode, we tackle the common problem of underutilizing your blender, and you’ll…

Discover how to whip up a delectable breakfast and savory sauces effortlessly, like a tried and true Blintz recipe and an easy aioli

Learn how to make creamy, nutrient-packed dressings that are surprisingly non-dairy

Unlock the secret to creamy chia puddings and luscious mango lassis 

If you've ever felt your blender is just taking up cupboard space, we'll show you how it can revolutionize your cooking routine and help you create delicious meals with the push of a button. 

Tune in now to discover how this versatile kitchen tool can upgrade your next meal!

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Links to from this week’s show:

Mango coconut chia pudding from Ali Hooke

Mango Lassi from Swasthi’s Recipes 

Sonya’s savory blintzes recipe (or just use the batter part), and Shannon Sarna’s sweet blintzes

Julia Child’s crepe recipe

Traditional aioli from Melissa Clark via NYT Cooking, and cheater’s aioli from Cookie & Kate 

Broccoli Mum’s tofu dressing for cabbage salad from TikTok, and Basil tofu dressing (with silken tofu) from Viet World Kitchen

Whipped Tofu dip recipe by Kate Kassin via Bon Appetit 

Carrot miso ginger dressing from Nutri Bullet

Lamb and cilantro mint sauce recipe is from the cookbook: Seriously Simple: Easy Recipes for Creative Cooks 

A similar cilantro mint sauce, but use a blender instead of a food processor to get a better texture 

Basil oil from the NY Times

Summer gazpacho with coconut water, and Julia Moskin’s “Best gazpacho” from the NY Times

Chilled golden beet buttermilk soup from the NY Times, and Jamie Oliver’s chilled buttermilk beet soup 

Avocado date shake from  Primavera Avocados

Sonya’s raspberry tahini date shake recipe

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We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Or give us a CALL on our kitchen phone! 323-452-9084

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

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 want to make these 2 skillet meals with cherry tomatoes! One comes together in 10 minutes or less and is great for entertaining, and the other is loaded with surprising flavor, tons of spices, and can be modified to accommodate any diet. 

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Links to from this week’s show:

10-minute sausage skillet with cherry tomatoes and broccolini by Anna Stockwell for Epicurious

Paneer with burst cherry tomato sauce by Sohla El-Waylly for Bon Appetit

Sonya’s herby potato salad recipe can be found in her cookbook Braids

How to make Sonya’s cherry tomato confit

You can find our full tomato episode here

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We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Or give us a CALL on our kitchen phone! 323-452-9084

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Tune in for a quick dose of home cooking inspiration!

Are you up to your ears in corn and scrambling for new ways to use up one of the best summer ingredients? 

If you’re craving fresh summer corn, and looking for easy and inspired recipes to enjoy this seasonal darling, then you’ll want to tune-in and discover how to transform sweet cobs of kernals into refreshing salads, comforting soups, and exciting pasta dishes that will elevate your weeknight meals and summer hosting.

In this episode, you’ll… 

1. Uncover the secrets to cooking perfectly grilled corn-on-the-cob, which enhances its natural sweetness and has just the right amount of char. 

2. Get inspired by unexpected salad, soup, and pasta recipes like ramen with soy butter and a 5-star vegan coconut corn soup

3. Learn how to make “corn ribs,” a popular restaurant dish that’s easy to recreate at home, and stunning to offer guests or bring to your next potluck

Tune into our latest episode now to satisfy all of your corn-y cravings!

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Links to from this week’s show:

Our episode with Javier Lara: The three sisters: Indigenous wisdom for growing, sharing, and home cooking squash, beans, and corn

Compound chili lime butter

How to make corn ribs from Food Wishes

All Time restaurant in Los Angeles

Corn soup with basil by David Tanis for the NY Times, and chilled corn soup with basil oil  from Food52

Soy butter corn ramen by Hetty Lui McKinnon for the NY Times

Sarah Jampel’s spicy corn coconut soup for the NY Times

Ham El-Waylly’s corn and miso pasta salad for the NY Times

Sue Li’s grilled corn and avocado salad with feta dressing for the NY Times

“Ears and Ears” Orecchiette and corn pasta similar to what Kari makes 

Colu Henry’s orecchiette with corn, jalapeno and feta for the NY Times

Sonya’s corn, romano bean, tomato pasta dish 

Korean corn cheese by Darun Kwak for the NY Times

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We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Or give us a CALL on our kitchen phone! 323-452-9084

Sign up for Sonya’s free Substack, or order her debut cookbook Braidsfor more Food Friends recipes!

Are you looking for the secret to cooking delicious tofu recipes at home?

In this quick-tip episode, we answer a listener question all about tofu and share our thoughts with each other - and you! Your questions help us ALL improve our home cooking skills!

In this episode, you’ll learn the secrets to making crispy tofu at home with common pantry staples from our kitchen, and you’ll get inspired to make your own sheet-pan vegetarian dinner with simple, flavorful sauces and spice combinations. 

If you have a question or cooking tip you’d like to share, call our Kitchen Hotline today: 323-452-9084!

Tune in now for a quick dose of home cooking inspiration!

***

Links to from this week’s show:

Our Tofu episode from Season 1: Friends who help friends love tofu

Ota tofu  in Portland, OR (sorry we mispronounced it!)

Crispy baked tofu from Cookie & Kate

Sonya’s cookbook with her sheet-pan tofu recipe

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Or give us a CALL on our kitchen phone! 323-452-9084

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Are you tired of soggy bottom crusts and mediocre pie fillings? Do you dream of baking and serving a perfect homemade pie with confidence? 

We’re re-releasing our fan-favorite pie episode for a refresher on the ins and outs of cooking delicious and comforting pies you’ll be proud to serve.

In this episode, you’ll…

Learn the secret to flaky, burnished pie crusts

Get inspired to make a variety of pies, and also galettes, hand pies, and an easy-to-assemble ice cream pie with no baking required! 

Discover the glamor of a savory pie, including Daniell Bell’s famous “Greens Pie” packed with healthy greens, and salty feta, and baked in a rich, buttery crust that stays flaky for days. 

Listen now to boost your confidence with expert tips and delicious pie recipes you’ll want to make all year long!

***

Links to from this week’s show:

Get in touch with Danielle and find out more about de Porres here

Follow Danielle and Pablo’s instagram 

Puff pastry hand-pies via Sally’s Baking Additiction 

Sonya’s galette recipe 

Skillet pie from America’s Test Kitchen 

Alison Roman’s double-crust peach pie 

Smitten Kitchen’s sour cherry slab pie

10-minute ice cream pie from Gimme Some Oven

Edna Lewis’ lemon chess pie via The Butter Lab

Derby Pie via The New York TImes

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Or give us a CALL on our kitchen phone! 323-452-9084

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

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 want to make this delicious and cleverly named “Scuttlebutt sandwich,” which combines pillowy foccacia with tangy pickled beets for an unexpected summer meal that’s equally perfect for entertaining as it is for your next beach day.

And if you bought too many peaches at your local stand or farmers’ market, you’ll want to whip up one of our favorite peach desserts — a simple take on peach melba, or classic pie with a buttery crust.

Tune in for a quick dose of home cooking inspiration!

***

Links to from this week’s show:

Scuttlebutt sandwich adapted by Sara Bonisteel for the NY Times

Not-so-classic peach melba by David Tanis for the NY Times

Perfect peach pie from Sally’s Baking Addiction, and Peach Pie with Honey and Ginger from Alison Roman

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Or give us a CALL on our kitchen phone! 323-452-9084

Sign up for Sonya’s free Substack, or order her debut cookbook Braidsfor more Food Friends recipes!

Have you ever found yourself craving the comfort and ease of a homemade casserole dish, but you just wish it could be full of vibrant flavors and veggies instead of something bland and starchy? 

In this episode, we’re sharing delicious vegetarian casseroles that offer solutions for those of us seeking hearty but not heavy dishes that are perfect for weeknight meals, potlucks, or even your next dinner party. 

You will discover:

1. Casseroles that emphasize veggies, herbs, and flavor, yielding delicious modern meals that are hearty but not heavy 

2. Six recipes that can be adapted for any dietary need, including dairy-free and gluten-free options.

3. Time-saving tips for making casseroles ahead and freezing them for future enjoyment

Tune in now to learn how to transform your home cooking with modern vegetarian casseroles that are sure to become your new go-to dishes!

***

Links to from this week’s show:

Kari and Sonya’s recipes for Mediterranean quinoa casserole, Ratatouille casserole, and Cheesy baked polenta casserole with greens and summer herbs 

Heidi Swanson’s quinoa patties

Eggplant and bulgur stuffed vegetables from Gourmet Magazine 

Sonya’s stuffed tomato recipe 

Smitten Kitchen’s ratatouille

Layered Eggplant, Zucchini and Tomato Casserole from Food & Wine

Our favorite brand of mandoline

Summer squash gratin by Laura Rege for Food & Wine

Classic Jiffy corn casserole from The Kitchn

Scratch-made corn casserole with poblano from My Texas Kitchen and also from Eating Well 

Farro and cauliflower parm by Sarah DiGregorio for the NY Times

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Or give us a CALL on our kitchen phone! 323-452-9084

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Are you looking for an easy way to amp up your fruit desserts and take them to the next level this summer? 

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 want to make this easy rich almond cream, aka frangipane, to instantly improve fruit desserts made with summer’s juiciest peaches, apricots, and cherries. You’ll also want to make a winning crunchy and delicious rainbow salad that’s stunning to bring to the weeknight dinner table, and beloved by kids and adults alike!  

***

Links to from this week’s show:

King Arthur flour frangipane (almond cream) recipe

Sonya’s rainbow salad 

Seka Hills elderberry balsamic vinegar 

Great Jones’ baking sheets

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Or give us a CALL on our kitchen phone! 323-452-9084

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Tune in for a quick dose of home cooking inspiration!

Do you find yourself staring at gorgeous piles of ripe, colorful summer tomatoes and longing to turn them into something special? Something unforgettable? 

If you need a boost of inspiration to make use of the juicy tomatoes in your kitchen and are underwhelmed with your standard summer tomato repertoire, tune into this week’s episode to enhance your home cooking! 

This week you’ll learn….

1. The trick to keeping even the juiciest BLT sandwiches neat and tidy, plus a genius vegetarian version that’s full of flavor and sure to please all the guests at your dinner table. 

2. How to bake a summer tomato tart that even The Great British Bake-Off would approve of, hint: no soggy bottom pies allowed. 

3. An easy recipe that turns sweet cherry tomatoes into a weeknight sheet-pan dinner, helping you get a delicious dinner on the table in minutes

Don’t miss out on these six mouth-watering tomato recipes and tune in now to transform your summer cooking! 

***

Links to from this week’s show:

How to make a bacon weave video from Justin Chapple for Food and Wine, and his BLT recipe

An HLT sandwich from the NY Times  – like a BLT but with halloumi  instead

Yemenite tomato dip from Ottolenghi

Pan con tomate (spanish tomato bread) by Kenji Lopez-Alt for Serious Eats

Hoda’s restaurant in Portland, OR

A fatoush salad with pomegranate molasses dressing by Reem Assil via Tasting Table 

How to make homemade pita chips from Natasha’s Kitchen 

Fresh tomato tart by David Leibovitz, and another great tomato tart from Smitten Kitchen 

Paneer with burst cherry tomato sauce by Sohla El-Waylly for Bon Appetit

10-minute sausage skillet with cherry tomatoes and broccoli by Anna Stockwell for Epicurious

Simply Tomato cookbook by Martha Holmberg, and her tips on frying up tomato leaves

57 summer tomato ideas from Bon Appetit

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Or give us a CALL on our kitchen phone! 323-452-9084

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! 

If you have a sweet tooth and a love for stone fruit, you’ll want to whip up one of our favorite easy cherry cakes. Kari’s stunning sweet cherry upside-down cake can be baked in a well-loved cast iron pan and topped with a healthy dollop of whipped cream, and Sonya’s favorite one-bowl snacking sour cherry cake comes together in minutes with no special equipment required.

Tune in for a quick dose of home cooking inspiration!

***

Links to from this week’s show:

Upside-down sweet cherry cake by Jerelle Guy for the NY Times

Sonya’s One-bowl sour cherry cake 

Cherry pitter from OXO

Great Jones colorful sheet pans

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Or give us a CALL on our kitchen phone! 323-452-9084

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Have you ever wandered through a summer farmers’ market, hypnotized by stand after stand of crisp lettuces, juicy peaches, colorful tomatoes of every shape and size, and giant watermelons…yet unsure of what to buy and how to cook with it?

Our latest episode dives into this common dilemma, offering practical tips and creative ideas to make the most of your market finds, including our top 6 essential items we can’t stop buying.

In this episode you’ll learn how to:

1) Transform seasonal produce into delicious, easy-to-make meals - ensuring you never face wasted vegetables or fruit again 

2) Time-saving tricks for prepping and storing your farmers' market haul, including how to preserve the bounty for future ease and enjoyment. 

3) Unique, trusted recipes for our top 6 produce items

Tune in now to turn your next farmers market trip into a culinary victory that makes shopping, cooking, and hosting a pleasure!

***

Links to from this week’s show:

Grilled potato recipe from The Kitchn

Mixed sabzi with yellow 8-ball squash from the NY Times

Superba restaurant in Los Angeles

Grilled romano beans by Karen Martini

Cauliflower salad by Ham El-Waylly for the NY Times – serve it in buttered hot dog buns!

Cilantro date chutney  by Samin Nostrat for the NY Times, (she suggests putting it on turkey sandwiches) 

Little breakfast parfaits with lemon yogurt + fresh cherries, kid friendly!

Upside-down sweet cherry cake by Jerelle Guy for the NY Times

Sonya’s One-bowl sour cherry cake

You can find Sonya’s cucumber deli salad in her cookbook, Braids

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Or give us a CALL on our kitchen phone! 323-452-9084

Sign up for Sonya’s free Substack, or order her debut cookbook Braidsfor more Food Friends recipes!

Are you craving a crispy, fun, and inclusive party dish that will satisfy vegans, vegetarians, and meat-eaters…all at the same dinner table? 

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 want to make this classic Mexican party dish that accommodates a range of dietary restrictions from gluten-free to dairy-free, and are easy to customize with fresh toppings! You’ll also want to cook up this one-pot weeknight meal that’s veggie-forward, helping you get dinner on the table in a snap!

Tune in for a quick dose of home cooking inspiration!

Links to from this week’s show:

The kind of veggie quinoa bake that inspired Sonya’s weeknight meal 

Rick Martinez’s chicken taquitos from the NY Times 

Mashed potato taquitos from Abraca Shaba

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Or give us a CALL on our kitchen phone! 323-452-9084

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Have you ever wished you could get that smoky, charred flavor of grilled food without the hassle of firing up a grill?

If you dream of inviting friends over for a summer meal to enjoy a beautiful, grilled dinner, tune in to this episode for 8 BBQ recipes you can cook at home, even if you have limited space, time, or no grill whatsoever. 

In this episode, you’ll discover

1) How to use a cast iron grill pan to achieve those perfect grill marks and smoky flavors right in your kitchen, plus tips on how NOT to set off the fire alarm. 

2) Catering strategies from our personal chef days on how to braise, broil, and char a range of foods in your oven to mimic the grill experience

3) How to make delicious grilled pizzas and what to top them with, that will have your guests begging for the recipe and another invite to your house for dinner.

Don't miss out on these game-changing grilling hacks — tune in now to take your summer cooking skills to the next level!

Are you searching for a delicious weeknight meal…straight from 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! 

***

Links to from this week’s show:

Ali Slagle’s Farro and Lentils with Jammy Onions from the NY Times

Sonya’s farro cauliflower from her free Substack

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Or give us a CALL on our kitchen phone! 323-452-9084

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

You’ll want to make this flavorful farro bowl with spiced, roasted cauliflower and drizzled with simple tahini sauce…or sub in whatever veggies you’ve got in the crisper drawer! We’re also sharing a one-pot lentil farro recipe that comes together quickly for a delicious and satisfying vegan dinner, hot sauce on the side! 

Tune in for a quick dose of home cooking inspiration!

Are you craving fresh flavors to brighten up your summer meals and entertaining menus? 

Discover how summer herbs can transform simple recipes into tasty, seasonal meals that will delight your tastebuds + your guests all summer long! 

In this episode, you’ll learn:
1) Creative ways for using herbs in everyday cooking, like  “any herb green sauce” you can blend in seconds to serve with grilled meats and veggies
2) Expert tips on how to use herbs in your summer cocktails and mocktails
3) A thoughtful hosting gift straight from your garden or farmer’s market

Tune into our latest episode with Julia Dzafic, author of Garden Grown, and brighten your summer cooking with the magic of fresh herbs today!

***

Links to from this week’s show:

Julia Dzafic is a blogger and the author of Garden Grown. You can find more of her recipes on Instagam and on her site, Lemon Stripes.

Julia’s favorite caponata recipe, and her viral white chicken chili 

How to make homemade herbal teas from Learning Herbs

How to brew herbal teas by Naomi Spector from Learning Herbs

Vietnamese lettuce wraps with fresh herbs by Nagi Maehashi of RecipeTin Eats 

Kimchi lettuce wraps via the NY Times

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Or give us a CALL on our kitchen phone! 323-452-9084

Sign up for Sonya’s free Substack, or order her debut cookbook Braidsfor more Food Friends recipes!

Are you looking for easy weeknight dinner recipes that are fun to eat and kid-friendly?

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 want to make this twist on classic Sloppy Joe’s that’s laden with extra veggies, plus tips for serving that will make your weeknight dinner feel like a party! You’ll also want to make this simple taco dinner that’s easy to customize with your favorite salsa and any crunchy-fresh elements you already have in your fridge. 

Tune in for a quick dose of home cooking inspiration!

***

Links to from this week’s show:

Sam Sifton’s ground beef taco recipe  from the New York Times

Sloppy Joe recipe with bonus veggies via Celebrating Sweets

Sonya’s rainbow salad recipe guide

Great Jones colorful sheet pans

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Do you ever find yourself staring at a sad container of storebought hummus and wish you had something more exciting to serve along with your chips and crudite? 

Everyone loves a good party snack, but we all know the frustration of serving the same boring appetizers and noshes. This episode will up your appetizer game with craveable dips and spreads that are easy to make at home. 

This week you’ll discover how to:

1) Say goodbye to bland store-bought dips and say hello to scratch-made nostalgic onion dip that you’ll still want to serve with a classic Ruffle’s potato chip.

2) How to create a light and airy whipped feta spread that pairs perfectly with summer veggies like crunchy-sweet sugar snap peas, crisp cucumber spears, and rainbow carrots. 

3) Unique dips that can double as an entree for a light summer dinner, like roasted cherry tomato and goat cheese dip served with crusty bread – a fun and seasonal approach to pizza dip! 

Ready to become the dip master of your next party? Hit play now and unlock the secrets to these festive summer dips and spreads!

***

Links to from this week’s show:

How to make onion dip in any combination: classic, shallot, leek, with labneh, greek yogurt, and more from Food 52

Ina Garten’s onion dip recipe

Whipped feta by Daniel Gritzer for Serious Eats

Baked goat cheese and cherry tomato dip from Foody Schmoody

Michael Solomonov’s hummus recipe from dried beans, and his 5-minute hummus recipe with canned chickpeas 

“Delicious Dips” cookbook by Diane Morgan, which includes Kari’s favorite Cauliflower dip

A cauliflower dip, from the Times of India 

Ukrainian eggplant caviar recipe from The New Baguette

A Midwestern-style Taco Dip Recipe from Sugar Spun Run

Classic 7 Layer Dip by Ali Slagle for The New York Times

Smoked Salmon Terrine from the Greedy Gourmet

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Or give us a CALL on our kitchen phone! 323-452-9084

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Craving a cold and creamy dessert to beat the summer heat, but can’t even imagine walking into your hot kitchen, let alone turning on the oven? 

In this episode 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:

1. How to stay cool with refreshing icebox cakes and frozen pies that bring excitement to any table, rely on premade ingredients, and are easy to assemble. 

2. A portable cookie treat that travels easily to the beach, picnic, or on a road trip made of melted chocolate combined with classic ingredients like peanut butter, cereal, and butterscotch.

3. A make-ahead dessert from Sonya’s childhood that maximizes seasonal fruit and is perfect with a scoop of vanilla ice cream

Add sweetness into your summer gatherings with these exciting and easy no-bake desserts…tune in now for a spoonful of sweet inspiration!

***

Links to from this week’s show:

Sonya’s raspberry mocha icebox cake, strawberry tiramisu, and fruit compote recipes

Ina Garten’s mocha icebox cake

Chocolate wafers for icebox cake

18 ice cream pie ideas from Taste of Home

Not-so-classic peach melba from David Tanis for the NY Times

Classic Scotheroos recipes from Tastes Better From Scratch

Buckeyes recipe by Tammy Winters for All Recipes

Tricia Yearwood’s no-bake rocky road bars

All the rocky road bar combos on TikTok

Ina Garten’s limoncello fruit salad recipe

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Or give us a CALL on our kitchen phone! 323-452-9084

Sign up for Sonya’s free Substack, or order her debut cookbook Braidsfor more Food Friends recipes!

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 want to make this deeply flavorful caramelized scallion sauce and find out what to use it for, and you’ll also discover a surprising gluten-free ingredient that shows up in a classic coffee cake recipe! 

Tune in for a quick dose of home cooking inspiration!

***

Links to from this week’s show:

Caramelized scallion sauce by Francis Lam via NYT Cooking
How to make crispy fried shallots from Hot Thai Kitchen

Sonya’s tahini coffee cake recipe

Gluten-free teff coffee cake coming soon to the Maskal Teff recipe library 

Teff flour from Maskal Teff

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Does the summer heat stump you in the kitchen? Are you craving something, cold, crunchy, and satisfying that you can make easily, quickly, and maybe even pack up for a day at the beach? 

If you’re tired of your same old pasta salad recipe and looking for easy, healthy, and delicious noodle salad inspiration, this episode is for you! 

In this episode, we share:

1. Six recipes that can be made ahead and are packed with bright herbs, crunchy veggies, and zesty dressings, making them ideal for beach days, picnics, and summer gatherings of all kinds 

2. A lip-smacking dressing with fresh lime juice and pantry staples

3. The chewy, satisfying gluten-free noodle that can be served hot, cold, or room temperature for a crowd-pleasing main dish 

Tune in now to transform your summer meals with these easy and colorful noodle salad recipes!

***

Links to from this week’s show:

Ottolenghi’s mango eggplant soba noodle salad via 101 Cookbooks

Soba noodle salad with peanut dressing from Vegetarian Times

Sambal olek chili paste

Melissa Clark’s rice noodle salad with salted peanuts and herbs for the NY Times

Japchae sweet potato noodle

Japchae recipe from Maangchi and from Rosenadle Online

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Or give us a CALL on our kitchen phone! 323-452-9084

Sign up for Sonya’s free Substack, or order her debut cookbook Braidsfor more Food Friends recipes!

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 want to make this colorful, vibrant rainbow salad for your next dinner party, and you may just get in the mood to whip up a simple batch of French crepes.

Tune in for a quick dose of home cooking inspiration!

***

Links to from this week’s show:

Rainbow salad recipe on Sonya’s substack

French crepe recipe from Sweet as Honey

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Does turning on the stove in the summer stress you out? Do warm, long evenings make you dream of hosting friends for delicious meals at home?

Let’s be honest: no one wants to slave away in a kitchen on a hot summer day. This week, we’re offering six approaches to summer dining that will make gathering around the table a breeze.

This week you’ll discover:

1. Strategies for prepping your menu 90% ahead of time, like making colorful and versatile sheet pan salads that offer a no-fuss approach to serving veggies

2. Tips on how to grill with ease

3. The perfect pasta dish to take to parties, beaches, and picnics

Ready to transition into relaxed summer cooking with easy-to-make recipes? Tune in now for all the tips and menus for delicious summer home cooking!

Have you ever wanted to serve a show-stopping dessert that relies on just 3 pantry staples you already have in your kitchen?

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 want to make this 3 ingredient classic French pastry that’s endlessly adaptable! Plus, cook up a braised turkey breast for a meal prep dream. It’s a make-ahead, one-pot recipe, that will leave you with leftovers, too!

Tune in for a quick dose of home cooking inspiration!

***

Links to from this week’s show:

Kari’s favorite profiterole recipe by Shelly Wiseman for Gourmet in 2008, via Epicurious

A similar profiterole recipe by Chef Thomas Keller that includes chocolate sauce, from Epicurious

If you’ve never roasted a turkey before here’s a great place to start from Tastes Better from Scratch!

A simple braised turkey breast recipe, similar to what Sonya made from Kosher.com

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Have you ever felt like you’re fading in the afternoon, and wish you knew what snack to eat that would satisfy and energize you until dinner time?

If your afternoon snacks need a makeover, this episode is packed with creative, simple, and delicious ideas to keep you happy instead of “hangry!”

In this episode you’ll discover how to:

1. Assemble fun, nourishing, and creative ingredients straight from the pantry for an exciting snack plate

2. Make your favorite childhood snacks from scratch with no funky additives, including granola bars, fancy popcorn, and even homemade crackers (p.s. it’s super easy!)

3. Set up a trail mix bar with a mix of savory and sweet ingredients that will satisfy everyone’s cravings.

If you’re ready to upgrade your snack game, tune in now to discover how to make your afternoon mini-meal the highlight of your day!

***

Links to from this week’s show:

Homemade granola bars from Eating Well

Sohla’s method for popping popcorn via her Substack, and perfect stovetop popcorn from Cookie & Kate

Jacobson salt turmeric popcorn seasoning blend

Pistachio stuffed dates with tahini by Sonya for The Nosher

Sonya’s cheddar cheese coin crackers

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! 

You want to find any excuse to make an easy and comforting Frito Pie (also known as a walking taco), and you’ll learn about a simple, nutritious sheet pan meal that can help you get dinner on the table quickly and easily. 

Tune in for a quick dose of home cooking inspiration!

***

Links to from this week’s show:

Walking tacos/Frito Pie recipe from the Girl Who Ate Everthing

Doritto walking tacos from Eating on a Dime

A sheet pan chicken sausage, potato, and asparagus meal that’s similar to what Sonya made fro dinner (swap sweet potato for potato/carrot)

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Have you ever had a fudgy, chewy, glossy, crackly-topped brownie and wondered: How can I replicate this brownie bliss? How can I make it at home? 

If you're looking to create the brownies and blondies of your dreams with help from expert bakers and tried-and-true recipes, this episode is your ticket to home cooking heaven! 

This week you’ll learn…

1. Insider secrets from baking experts like Nigella Lawson and Alice Medrich for achieving the glossy, shatter-y top and rich chocolate flavors that make for an ideal brownie

2. Delicious takes on classic brownie and blondie recipes, from gooey caramel swirl brownies to nutty coconut blondies

2. How to make an easy pecan bar straight from Kari’s childhood!

Are you ready to take your baking skills to the next level and indulge in a world of decadent brownies, blondies, and bar cookies? Tune in now and embark on a delicious exploration of sweet treats that are sure to please!

***

Links to from this week’s show:

A helpful brownie chart with ingredients, baking times, and bakeware can change the texture and look of your brownie, from Delish

Nigella Lawson’s Feast cookbook, and her recipe for snow-flecked brownies

Alice Medrich’s famous cocoa brownie recipe via Food 52

Sonya’s flourless tahini brownies, featured in her cookbook Braids

Smitten Kitchen cheesecake marbled brownies

Cherry Bombe Cookbook for Kari’s favorite salted caramel brownies

Caramel brownies made with cake mix and storebought Kraft caramels from The Recipe Critic

Grasshopper brownies by Yossy Arefi for the NY Times

Butterscotch blondies from the Lemonade Cookbook

English Toffee Bars from Hersheyland

Chewy chocolate cookie bars from the Shabby Creek Cottage

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Are you in a breakfast or lunch rut? 

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 want to make this easy refrigerator jam made with frozen fruit that will elevate your morning toast. It has a secret ingredient that adds a boost of nutrition!. You’ll also learn how to upcycle last night’s salad into a delicious and satisfying lunch that’s filled with veggies and can be made vegan-friendly.  

Tune in for a quick dose of home cooking inspiration!

***

Links to from this week’s show:

Strawberry rhubarb chia jam  from Bakerita (Sonya uses sugar in place of maple syrup)

Adrian Hale’s Mama Bread Cookbook

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Are you ever overwhelmed by the thought of hosting a dinner party? Do you often find yourself stuck in the kitchen, cooking at the last minute, and missing out on the conversation?

If you're tired of complicated dinner parties and craving a simple yet elegant way to entertain loved ones with an Italian feast, then this episode is for you. We'll guide you through making home cooking and hosting easy and enjoyable!

This week you’ll discover:

How to assemble a brilliant first course made entirely of prepared items you source and elevate from your local grocery store

3 make-ahead comfort foods that make hosting a breeze, including a game-changing technique for fail-proof risotto!

An approachable strategy for homemade pasta that brings your friends and loved ones into the kitchen

A dessert you can make from scratch to wow your friends, or a premade option that you can assemble and serve in an unexpected and delightful way  

Don't miss out on the chance to invite some friends over for a memorable Italian dinner party. Tune in now to learn how to make it easy, fun, and enjoyable for all—especially for you!

***

Links to from this week’s show:

Ina Garten’s antipasto platter

Marinated mozzarella balls from We Are Not Martha

Grissini breadsticks

White bean bruschetta (hot) from Full of Beans and a simple white bean salad to top bruschetta from Fifteen Spatulas

Simple homemade anchovy dressing from The Kitchn

Sunday Sauce by Ali Slagle for the NY Times

Marcella Hazan’s tortellini and her Essentials of Classic Italian Cooking cookbook

Classic tortelloni from QBCucina, and Tortellini with asparagus and lemon from Taste of Home

How to make easy oven baked risotto via The Kitchn

Instant pot risotto from Pressure Cook Recipes

Jules de Strooper cookies and Italian pizzelles

Sonya’s crostada/galette recipe

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

How exciting is it to come home after a long day at work and find a sweet treat waiting for you to indulge in joy and comfort?

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 want to bake up an easy rhubarb snacking cake that’s as satisfying to eat as it is easy to assemble. Pressed for time this week? Learn Kari’s freezer trick for when of her favorite hometown sweets. 

Tune in for a quick dose of home cooking inspiration!

***

Links to from this week’s show:

Claire Saffitz’s rhubarb custard cake for Bon Appetit

Pfaff’s Bakery in Pontiac, Illinois

A recipe for Danish-style coffee cake from Taste of Home

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Do you ever stare at a head of cauliflower and have no idea how to make it taste amazing? Or, maybe you’re tired of simply roasting or steaming it?

This is your opportunity to stretch your imagination and embrace the versatility of the humble cauliflower! 

In this episode you’ll discover:

10 new cauliflower recipes, including how to use this veggie for meaty substitutes and creamy sauces

How to cook cauliflower so that it yields a sweet, caramelized, and luxurious bite, or so it can turn into the base of a silky soup

And how to make a cauliflower the main course or your next meal, while still delivering a big wow factor for your guests!

If you’re ready to up your veggie game, tune in now to unlock a world of cauliflower possibilities that you never knew existed!

***

Links to from this week’s show:

Mark Bittman’s recipe for whole roasted cauliflower for the NY Times

Cauliflower steak with green yogurt sauce by Max Nelson for Food52

David Tanis’ cheese-topped cauliflower steaks for the NY Times

Cauliflower nachos from Hungry Happens

Cauliflower chips from Eating Well

Cauliflower pizza crust from The Ambitious Kitchen 

Andy Baraghani’s cauliflower bolognese from Bon Appetit

Cauliflower alfredo by Yumna Jawad from Feel Good Foodie

Buffalo cauliflower wings from Love & Lemons

Nigella Lawson’s cauliflower cheese

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Have you ever dreamed of making crispy, crave-worthy chicken wings at home, but without all the mess? 

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 want to find out all about Sonya’s pantry swap for a lip-smacking wing sauce, plus a vegetarian twist on a classic French stew that will satisfy your cravings and is easy enough to make on a weeknight. 

Tune in for a quick dose of home cooking inspiration!

***

Links to from this week’s show:

Sonya’s spiced pomegranate molasses wings 

Serious Eat’s best oven fried chicken wings

Melissa Clark’s mushroom bourginon from the NY Times

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Are you tired of the same boring bowl of oatmeal, cold cereal, or sad, hard-boiled egg? Are you ready to break free of your breakfast rut? 

Step into the exciting world of breakfast possibilities!

In this episode, you’ll learn …

How to transform last night’s grains and veggies into a hearty start to your day,

How to whip up healthy breakfast cookies you can make ahead of time and freeze for a speedy and portable meal or snack on the go. 

Time-saving tips for making your mornings easier, plus upgrades to classics like chia pudding and overnight oats that will make you excited to bounce out of bed.

Don’t settle for boring or uninspiring breakfasts anymore! Tune in now to give your mornings a makeover with these tasty and simple breakfast ideas! 

***

Links to from this week’s show:

Belle’s Bagels and Sycamore Kitchen in Los Angeles

Breakfast cookies with banana from Sally’s Baking Addiction, breakfast cookies with pureed squash from Dishing Up Dirt

Brown rice farina

How to sprout buckwheat

Lots of fun ways to make overnight oats from Minimalist Baker!

Chia pudding base from Love & Lemons

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Looking for the perfect brunch dish for spring entertaining that will impress guests AND can be made ahead of time? 

This week, we’re replaying a fan-favorite episode where we share the secrets to making memorable frittatas and egg casseroles, including the frittata that forever changed the way Sonya thinks about baked egg dishes. 

You’ll learn:

Which straightforward ingredients go into creating a luscious brunch dish that takes flavors to the next level, and can be made ahead of time for easy hosting.

A simple ratio that yields the most luscious baked eggs.

Tips on how to swap out different herbs depending on what you might (or might not!) already have in your fridge or garden.

If you’re looking for a swoon-worthy brunch dish that will have your guests begging for the recipe, tune into this episode about frittatas and egg casseroles!

***

Links to from this week’s show:

Lauren Chandler’s reference recipes + her notes about the frittata:

Bon Appetit’s - How to Master Frittata for a Crowd, as was as their How to Make a Perfect Frittata: Rules to Follow and Mistakes to Avoid

Lauren adds: “This was the jumping-off point. They say any dairy, but I used  1/2-cup of heavy cream per dozen eggs. The creaminess was definitely also due to the heavily caramelized onions. Also, I added 3/4=cup shredded Tillamook cheddar per dozen eggs, as well as herbs.”

Kari’s family’s Breakfast Casserole

Melissa Clark’s Green Strata with Goat Cheese and Herbs

Marcella Hazan’s Bolognese Recipe

The kind of quiche Sonya grew up with, from Peas Love & Carrots

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! 

If you’ve been looking for a delicious upgrade to your weekly taco night,  Sonya shares a stellar recipe for making refried beans that’s crowd-pleasing and vegetarian. 

With a rotisserie chicken tucked away in the fridge, Kari tells Sonya about how she put a seasonal one-pot stew on the table in minutes with this healthy shortcut. 

Tune in for a quick dose of home cooking inspiration!

***

Links to from this week’s show:

Creamy artichoke spinach stew by Sarah DiGregorio for the NY Times

Sonya’s chicken tinga recipe via her Substack 

The Muy Bueno Cookbook by Yvette Marquez-Sharpnack and her recipe for refried beans

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Are you searching for gluten-free or grain-free desserts that are so delicious that you don’t realize anything is missing? 

Indulgent grain-free desserts are not only possible, but they can also be easy to make and fun to serve your guests! 

You already may know that high-quality ingredients are the secret to making simple recipes better, but by the end of this episode, you might be surprised to learn about an unexpected pantry staple that lends texture and softness to any flourless cake. You’ll also find out about a classic modifiable crepe technique that will charm you with its endless variations — from a simple sprinkle of sugar to seasonal fruit and beyond. You’ll also discover several of our favorite classic desserts that are naturally grain-free, with no alterations or difficult-to-find ingredients involved! 

This episode is your ultimate guide to indulgent treats without compromise, so don’t miss your opportunity to include these flourless wonders at your next dinner party or holiday!

***

Links to from this week’s show:

Flourless chocolate brownie cookies by Alison Roman for Bon Appetit, adapted by Sonya
Kari’s favorite flourless chocolate cake by Tyler Florence

Baked by Melissa’s chickpea cake

Black bean cake recipe from Clean Eating

Passover crepes made with eggs and potato starch from Diary of a Recipe Collector, easy paleo crepes from Elana’s pantry, and 2 ingredient banana pancakes from The Kitchn

Bananas Foster by Brennan’s restaurant in New Orleans

Nielsen and Massey vanilla bean paste

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Have you ever wondered how to turn up the flavor on home cooking classics like simple roast salmon or classic banana bread?

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! 

Find out all about the recipe that inspired Sonya to take a new direction with salmon, and you’ll need the recipe for the best banana bread Kari’s ever had. 

Tune in for a quick dose of culinary inspo!

***

Links to from this week’s show:

Sue Li’s roasted gochujang salmon for the NY Times, and our interview with her!

Creamy miso dressing from The Devil Wears Salad

Smitten Kitchen’s marbled banana bread

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Do you ever come home from the market with a beautiful bouquet of asparagus, hoping you can make an exciting meal, only to cook it the same way you always have? Are you ready for new ways to embrace asparagus?

In this episode, we’re sharing techniques, tips, and 6 tried and true outstanding recipes for cooking asparagus at home: from embracing those bright green stems and making them the backdrop of a brilliant salmon sheet pan dinner to quick and easy ways to incorporate asparagus into your next pizza night!

By the end of the episode, you’ll learn how to cook asparagus in minutes with a wide range of flavor combinations. You’ll also discover an elegant approach to tart making that utilizes market-fresh asparagus with buttery puff pastry; it comes together in minutes for an easy brunch. Asparagus is just as delicious and served at room temp as it is straight from the fridge, so you’ll also find about dishes that are ideal for both hosting and meal prep. 

Tune into this episode for recipes and tips that will inspire you to make the most of asparagus season in your kitchen today!

***

Links to from this week’s show:

Skillet charred asparagus from Milk Street 

You can find Sonya’s blanched asparagus with snap peas and chive blossoms in her new book!

Sheet pan broiled salmon and asparagus and craime fraiche by Molly Gilbert for Sunset Magazine

Sue Li’s roasted gochujang salmon for the NY Times, and our interview with her!

How to make homemade creme fraiche, by Kenji Lopez-Alt for Serious Eats

Easy asparagus tart with mustard and cheese from House of Nash Eats

Farmers market potato and asparagus pizza from Love & Lemons

Our episode about a life-changing frittata

Asparagus frittata with goat cheese and tarragon by Ari Lang for Well Seasoned Studio

Spring chicken miso soup by David Tanis via the NY Times from our Spring Soup Episode

Looking for a make-ahead dish that’s as comforting as a warm sweater, AND freezes like a dream? 

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 discover the secrets to a winning chili recipe, beloved by many and easy to cook! You’ll also hear about a weeknight meatball recipe that works with any spice blend in your pantry and comes together quickly for a satisfying weeknight dinner.

Tune in for a quick dose of home cooking inspiration! 

***

Links to from this week’s show:

Sonya’s turkey chili recipe

Melissa Clark’s Meatballs with any meat recipe for the NY Times

Roux in a bottle 

Snow cap beans, and whipple beans too!

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Do you catch yourself eyeing the kids’ menu at your favorite restaurant, and wishing you could order a plate of nostalgia? Are you craving your favorite childhood comfort foods? 

This week, we’re cooking for the kid in all of us that hungers for foods like hot dogs and grilled cheese, but with sophisticated upgrades like high-quality ingredients and exciting flavor combinations. 

This episode offers delicious menu ideas and fun recipes that satisfy both kids and adults (who want to eat like a kid). You’ll discover an easy approach to entertaining by making hot dogs for a crowd with seasonally-inspired toppings. You’ll also learn how to upgrade a classic home cooking favorite into a healthier, vegetarian version that is full of craveable sweet, tomato-y flavors. We also share professional catering tips on sourcing ingredients that are high-quality but save time in the kitchen, while still impressing your guests.

Dive into this mouthwatering episode now to find out how to transform your beloved childhood dishes into sophisticated menus that will leave you and your guests begging for seconds! 

***

Links to from this week’s show:

Andouille pigs in a blanket by Grace Parisi for Food & Wine

Dufour puff pastry

Hot dogs 3 ways, including a banh mi dog, by Rich Rosendale

Otto’s sausage kitchen in Portland, and Monsier Marcel in Los Angeles

Classic sloppy Joe’s from Natasha’s Kitchen and vegan lentil sloppy joe’s from Minimalist Baker

Homemade tapioca pudding from Taste Better From Scratch

Sonya’s classic banana pudding and homemade vanilla pudding for its base

Nancy Silverton’s butterscotch buddino from Mozza via the James Beard Foundation

Gabrielle Hamilton’s Prune Cookbook and her carrot and honeycomb recipe via Food 52

Ina Garten’s honey glazed carrots with ginger

Peanut dipping sauce from Cookie and Kate

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Want to add some sweetness to your week? 

In this bite-sized episode, we share delicious moments about the best things we ate all week to inspire each other – and you! 

You’ll find out all about a decadent, light and airy, chocolate dessert, that’s ideal for entertaining, and a one-pot baked lentil dish that’s a great make-ahead meal and is easy to modify.

Tune in for a quick dose of home cooking inspiration!

***

Links to from this week’s show:

Molly O’Neil’s chocolate silk pie recipe for the NY Times

Hetty Lui Mckinnon’s Tenderheart cookbook for the baked lentil and feta recipe, and a similar recipe by Ali Slagle for the NY Times.

Smitten Kitchen’s pizza beans

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Order Sonya’s debut cookbook Braids for more Food Friends recipes.

Are you ready to shrug off that cold winter for the fresh, vibrant flavors of spring?  

In this episode, we explore 6 spectacular spring soups to prepare you for the change in seasons. We’re shedding the heaviness of winter meals in favor of lighter, fresher dishes. Soup offers that cozy comfort we still need, but it also welcomes in seasonal greens, leeks, sugar snap peas, fresh dill, and more. 

You’ll discover how to make the most of that vibrant seasonal produce from your farmers market haul, how to easily cook up a nutritious, healthy dinner, and how a few pantry staples can transform a simple chicken soup into an unexpected and delicious meal! 

Tune in now for the soups you’ll be making on repeat until summer arrives!

**

Links to from this week’s show:

Gnocchi leek soup with greens by Kendra Vaculin via Bon Appetit

Spring chicken miso soup by David Tanis via the NY Times

The Love Soup cookbook, by Anna Thomas, which has her recipe for pickle soup!

Another take on pickle soup by Mica Sivah for The Nosher

Sonya’s Yemenite white bean soup with zhoug

Soup au pistou by David Leibovitz

Roasted rutabaga soup from Yummy Addiction – Sonya makes something similar but adds a few potatoes for creaminess instead of cream, and she also adds thyme instead of nutmeg

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Order Sonya’s debut cookbook Braids for more Food Friends recipes.

Want to add some excitement into your weekly meal routine? 

In this bite-sized episode, we share delicious moments from the best things we ate all week to inspire each other – and you! 

You’ll discover a quick, comforting 3-ingredient dish made in the Instant Pot, and a craveable, make-ahead salad that is the perfect packable lunch for the office or school!

Tune in for a quick dose of home cooking inspiration!

***

Links to from this week’s show:

Instant Pot Polenta Cacio e Peppe by Carla Lalli Music for Bon Appetit

Quinoa and broccoli spoon salad by Sohla El-Waylly for the NY Times

Sweet potatoes with tahini butter by Carla Lalli Music for the NY Times

Smitten Kitchen’s midwestern-style broccoli salad (slaw)

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Order Sonya’s debut cookbook Braids for more Food Friends recipes.

Have you ever found yourself staring at leftover rotisserie chicken in the fridge, wondering how to make it taste delicious and exciting the next day? 

If you're tired of the same old leftovers routine and want to elevate your home cooking with minimal effort, this episode is full of surprising ways a rotisserie chicken can be transformed into 6 delicious weeknight meals: like a lemony Greek soup, a flavorful Mexican dish, and a saucy Indian chicken and rice meal full of spice.

Rotisserie chicken is one of the easiest ingredients to snap up at your local grocery store or farmers’ market on your way home from work. By tuning in, you'll discover how to maximize that chicken to cook crave-able dishes, save time and money by utilizing pantry staples, and impress your family and friends with exciting new dinners made right at home with just a few ingredients. It turns out those simple leftovers can be a goldmine!  

Hit play now to find out how to quickly turn that bird into a delicious meal for you and someone you love! 

***

Links to from this week’s show:

Gumbo mix by C’est Tout 

Avgolemeno soup with rotisserie chicken by Grace Parisi for Food & Wine

Malaysian red curry paste from Grumpy Ginger

Chicken tinga from Muy Bueno Kitchen 

Butter chicken by Madhur Jaffery via Masterclass

Chicken flautas via Color and Spice

Chicken enchiladas with rotisserie chicken by Rick Martinex, and chicken enchiladas with salsa verde by Sam Sifton via NY Times

Chicken tetrazzini by Sam Sifton for the NY Times

Hot chicken salad via Taste of Home and the potato chip-topped version from the NY Times

Vicente Foods in Los Angeles

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Order Sonya’s debut cookbook Braids for more Food Friends recipes.

Have you ever found yourself in a cooking rut? Uninspired, making the same thing on repeat day after day? 

You’re not alone! Even the most accomplished chefs and food professionals have been in the same boat, and in this week’s episode, we’re in conversation with the talented, hilarious, and inspiring Sue Li, food stylist and NY Times recipe developer. Sue shares her insights on breaking into food media, the intricacies of styling magazine covers, and how she finds inspiration in the kitchen.

If you've ever had a cooking block or wanted to know more about food styling, this episode is for you!

In this episode, you’ll gain insight into…

* Sue’s career trajectory in food styling: from starting as a line cook at Eleven Madison Park, to contributing to the restaurant’s cookbook, to apprenticing under the best recipe developers and stylists in food media, and now creating hit recipes for the NY Times.

* Actionable strategies for reigniting excitement in your own kitchen, including how talking to your Food Friends can make all the difference.

* Trusted recipes and cookbooks that will motivate, inspire, and nourish you!

Tune in now to break out of that cooking rut, discover new inspirations, and enjoy a good dose of laughter with Sue Li!

***

Links to from this week’s show:

You can find out Sue’s Li’s recipes here, and more about her on her site and on Instagram

Sue’s NY Times’ Neapolitan checkerboard cookie video

Eleven Madison Park: The Cookbook 

Food Stylist Rebecca Jurkevich

Food Stylist and Cookbook Author, Susan Spungen and her IG

Amy Chaplain’s cookbooks

Claire Saffitz’s Dessert Person and her focaccia recipe via Bon Appetit

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Order Sonya’s debut cookbook Braids for more Food Friends recipes.

Have you ever dreamed of saying, “I’m really good at making homemade pasta!”? Or “I’ve mastered baking French macarons!”? Or perhaps, “Wow, I can cook Indian food with confidence!”?

If you’ve been searching for ways to enhance your culinary skills or simply want to tackle that recipe you've always dreamed of mastering, we're here to help!

This week’s episode is dedicated to becoming a better home cook by taking on more ambitious cooking projects. We'll share stories about dishes that challenged us, pushed our skills, and provided valuable lessons.

Tune in for some surprising tips to elevate your kitchen expertise!

How to make cassoulet by Melissa Clark via NYT Cooking 

Beginner’s guide to French macarons from Sally’s Baking Addiction 

Priya Krishna’s cookbook, Indian-ish 

Cookbooks by Madhur Jaffery 

Homemade pasta dough from 101 Cookbooks 

Sonya’s cherry vareniki and poppy seed roll recipes

What does it take to make a SALAD that’s truly CRAVE-WORTHY? 

If you love salad but feel uninspired when it comes time to make one, tune in to hear our best tips for creating a delicious salad even in the dead of winter. We’re discussing and debating the different approaches we each take to create layers of flavor and texture that yield irresistible results. Seasonal ingredients like fennel, celery, radicchio, and cabbage offer crunch, and are born to be mixed with toasty nuts, rich cheeses, and punchy vinaigrettes. These salads are so good it’s hard to put the fork — or spoon — down!

This episode will have you running to your local farmers’ market or favorite grocery store to pick up vibrant seasonal veg and create new favorite salad combinations in your kitchen. 

Join us in winter salad heaven! 

***

Links to from this week’s show:

Radicchio Caesar salad with toasted garlic panko from Lena’s Kitchen 

Napa cabbage Caesar by Genevieve Ko via the LA Times

How to fry capers from Tasting Table

Citrus fennel salad via Love & Lemons

Arugula, radicchio, feta salad by Joanne Weir via Epicurious – similar to Kari’s favorite salad

Sonya’s celery date salad and her Salad Olivier (Russian potato salad)

Sohla El -Waylly’s quinoa broccoli spoon salad via the NY Times

Melissa Clark’s spinach salad with roasted root vegetables and spiced chickpeas via the NY Times

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Order Sonya’s debut cookbook Braids for more Food Friends recipes.

Are you bored with the drab offering of veggies during the winter? Are you looking for recipes beyond 'roasted root vegetables' that feel exciting, fresh, and comforting… all at the same time?

Root vegetables may not have the same curb appeal as juicy summer berries, but these winter workhorses can be just as sexy and satisfying! This week, we’re encouraging you to JUST SAY YES to these humble veggies.

Root veggies are buried treasures that come in a bevy of colors, shapes, and nuanced flavors. Carrots, potatoes, parsnips—hooray! Beets and sweet potatoes—OK! Rutabagas, turnips, sunchokes… hmmmm… not so sure? Don’t fret; we’ve got you covered! This episode includes some of our favorite recipes and approaches to bring root veggie delight to your kitchen table, including a dairy-free mash that’s unbelievably flavorful… one that just might be better than the main course!

You’ll want to tune in to find out how to make it for yourself!

***

Links to from this week’s show:

How to tell the difference between a rutabaga and a turnip?

Parmesan baked rutabaga via Peel with Zeal and rutabaga gratin from Delicious Little Bites

Rutabaga cheddar soup by Ripley Organic Farm

Easy mashed rutabaga from The Spruce Eats

Martha Stewart’s maple glazed carrot and parsnips

Crispy parmesan carrots by Ayeh Manfre 

Beautiful Soup by Celia Barbour via the NY Times

Shredded vegetables do taste sweeter via NPR

Sunchoke kale hash with farro by Jon Shook and Vinny Dotolo via Food & Wine

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Order Sonya’s debut cookbook Braids for more Food Friends recipes.

What comes to mind when you hear “romantic dinner”? Steak? Chocolate cake? A dimly lit restaurant filled with couples?

This week’s episode explores the art of cooking for our nearest and dearest, just in time for Valentine’s Day—or any day you want to express your care through an incredible, home-cooked meal! Whether you're planning a meal for a group of your besties, a romantic partner, children (human or furry), or even just spoiling yourself, we’re here to share our favorite ideas for celebrating love with a memorable, home-cooked meal.

An intimate dinner provides us, as home cooks, with an opportunity to create dishes that go above and beyond the everyday meal rotation. There’s plenty of space to play and explore when cooking for yourself or for someone you love! Sonya recounts a tradition from her time in Los Angeles when she used to host an interactive dinner for her friends, inviting guests to help with the meal, share a few laughs, and savor a delicious evening together. Kari shares a twist on a classic comfort pasta that can be prepared several days in advance. We also offer a shortcut to serving a stellar meal at home with thoughtful, store-bought items, leaving you with more time to relax and enjoy that special someone (or yourself!).

Tune into this episode to discover which recipes will set the mood for a romantic evening in!

***

Links to from this week’s show:

43 Valentine’s Day Recipes You’ll Love from Bon Appetit

Our “Steakhouse dinner at home “episode

Classic wine braised short ribs by Ina Garten

Wine braised short ribs with red sauce rigatoni by Rich Rosendale

Pecorino pepato cheese!

The ultimate smash burger by Kenji Lopez-Alt via Serious Eats, and alos his tavern-style pizza

Sweet potato fries by Mark Bittman via the NY Times

Nobu’s miso-marinated black cod recipe via The Kitchn

Easy carrot miso dressing by Kale Junkie

Wine-steamed mussels by Grace Parisi via Food & Wine

No knead pizza dough by Jim Lahey via Serious Eats

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Order Sonya’s debut cookbook Braids for more Food Friends recipes.

Are you in search of the best meatballs for your dreams? Ones that you can easily recreate at home, time and time again?

Meatballs (and veggie balls) rank among the most beloved and comforting dishes to prepare at home. In this episode, we're excited to share some of our favorite recipes and tips to guide you toward meatball nirvana!

From beef and chicken to turkey, lamb, sausage, lentil, and veggie variations, there are numerous ways to roll up a tasty meatball. But is there a method that can streamline the process? Sonya swears by a ratio she’s relied on for years, and Kari chimes in with a game-changing restaurant tip (hint: you’ll have much less mess in your kitchen!).

Additionally, we'll explore delightful sauces and sides that transform a meatball meal from ordinary to extraordinary. Whether you're a seasoned chef or a kitchen novice, this episode is a must-listen for achieving the coziest and most satisfying meatballs every time.

***

Links to from this week’s show:

Meatballs with any meat recipe by Melissa Clark via the NY Times

Korean BBQ-style meatballs by Kay Chun via the NY Times

The Meatball Shop Cookbook

Turkish lamb kofte meatballs from Turkish Food Travel, and a version with beef from Give Recipe

Serious Eats explains the difference between mincing, pressing, and microplaning, garlic

Sonya’s Tefteli (rice meatballs), which can also be found in her new book Braids!

Vegetarian Manchurian meatless meatballs from the Twin Cooking Projects

Chinese carrot ball recipe via FoodieChina888 on YouTube

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Order Sonya’s debut cookbook Braids for more Food Friends recipes.

Do you find yourself stressing out before hosting any dinner party, whether it’s big or small? Do you get stumped on the menu, or how and when to set the table? Ever cook something too early only for it to get cold before serving guests? Or worse, do you end up stuck in the kitchen finishing a time-sensitive dish while your guests are having fun in the next room?

If you’ve ever felt uneasy about hosting, we’re here to help! In this episode, Sonya is gearing up to host friends, and alongside Kari, they share real-time dinner party tips and strategies. From menu planning to setting the table, to setting up drinks, we've got you covered.

Despite our years of experience as personal chefs and catering numerous parties, we still grapple with hosting challenges. However, by openly discussing our hangups, we pave the way towards more confidence and ease. True FOOD FRIENDSHIP is a gift of grace and support, both in and out of the kitchen. Whether you're a seasoned veteran or a newbie host, this episode is a must-listen for discovering a path to a stress-free, enjoyable, and relaxing dinner party at home.

Links to from this week’s show:

Cozy cabbage and farro soup from Six Seasons via Smitten Kitchen

Chicken Milanese by Alex Weibel for the NY Times

Sony’a schnitzel recipe can be found in her new cookbook, Braids

Shaved fennel salad from 101 Cookbooks

How to make a great Negroni from Food & Wine

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Order Sonya’s debut cookbook Braids for more Food Friends recipes.

Do you have a hectic schedule and want to spend less time cooking, but still eat delicious homemade dishes? Or, do you feel overwhelmed by a pile-up of dishes in the sink? Or do you wish you had a fail-proof recipe in your back pocket that can effortlessly feed a crowd?

We can think of a thousand reasons why keeping dinner contained in a single pot is a great idea, so we’re sharing some of our favorite one pot meals with each other, and you! And when we say 'one pot,' we mean just that – a solitary pot, not the main pot plus a 'side pot' for boiling pasta or rice. It’s true, chicken and rice can cook perfectly together, with a dose of veggies to boot, but so can creamy comforting pasta and hearty complex stew. Just because dinner can be easy doesn't mean it can't be fancy!

Curious about our secrets to the ultimate one-pot meal? Tune in this week to find out!

***

Links to from this week’s show:

Weeknight fancy chicken and rice – recipe from Asha Gomez and Martha Hall Foose, adapted by Sara Bonisteel via the NY Times

Dried Apricots from Kachka

Sonya’s plov  (one pot chicken and rice)

One-pot turmeric coconut rice with greens by Ali Slagle via the NY Times

Ina Garten’s Italian Wedding Soup

Tashkent Market in Valley Village, CA

European-style egg noodles

Budae Jjigae (army stew) from My Korean Kitchen 

One-pot broccoli mac n’ cheese by Ali Slagle via NY Times

Nora Singley’s substack

Tannaz Sasooni’s Instagram 

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Order Sonya’s debut cookbook Braids for more Food Friends recipes.

Name a veggie that’s available at virtually any grocery store, lasts for weeks in your fridge, is both healthy and versatile, and tastes even better in the winter when most other veggies are sad…

CABBAGE! 

If you’re wondering how to get a healthy meal on the table with maximum satisfaction, and minimal effort, and want to choose from a roster of recipes with a generous range of flavors, look no further than this week’s conversation! In this episode, we share some of our favorite ways to prepare one of our very favorite vegetables. From crunchy and raw to crispy and charred, from Napa to Savoy to caramelized, sultry, melty, and jammy, we’ll inspire you to fill your market bag with cabbage and head straight to your kitchen!

***

Links to from this week’s show:

New York Post’s take on cabbage as a sexy vegetable

Shredded roasted cabbage by Minimalist Baker

Russian-style sauerkraut with carrots via Vikalinka

Adeena Sussman’s book, Sababa, and her melted cabbage recipe 

Six Seasons’ cabbage and farro soup via Smitten Kitchen

Sonya’s white borscht recipe for The Nosher

Melissa Clark’s parmesan cabbage rice soup via The NY Times

Cabbage posole via Edible Communities

Grilled fish tacos via Eating Well

Magnus Nilsson’s Nordic Cookbook and his amazing Instagram feed 

Bon Appetit’s article on how to revive a stale loaf of bread

A range of 11 cabbage recipes from The New York Times

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Order Sonya’s debut cookbook Braids

Have you ever had one of those meals that you just can’t get out of your head? Do you keep dreaming of returning to that one restaurant? Did you recently discover a recipe that you can’t stop cooking on repeat, because it’s just that good?

This week, we're wrapping up 2023 by reflecting on our most memorable dishes – these are the foods that inspired us, connected us to friends, or added a new dish to our repertoire. We’re exploring what makes a meal stand out: is it the ingredients, the recipe, the ambiance, the company? All of it?! We’re sharing the dishes we want to return to again and again, whether it’s traveling back to an amazing eatery or recreating a dish in our home kitchens.

Before we step into the new year, we’re taking a short break over the next few weeks, but we can’t wait to reconnect in 2024. We wish you all a peaceful, wonderful holiday season and a new year ahead full of food, friends, and memorable meals!

***

Links to from this week’s show:

Buck & Johnny’s in Beaux Bridge, LA

Chef Josephine LaCosta’s Elbows Catering in Portland, OR

La Merenda farm heirloom beans 

Kenji Lopez-Alt’s Crispy Bar-Style Pizza via Serious Eats

Monical’s Pizza in Illinois 

Rusa PDX and Sonya’s article about Chef Sasanna and her food

Tamaliza Cafe in Sedona, AZ

How to make tepache at home by Mely Martinez/Mexico in my kitchen 

Instant pot congee by Maggie Zhu/Ominvore’s Cookbook

Stovetop congee by Fuchsia Dunlop via the NY Times

Find out more about Chef Minh Phan of Porridge and Puffs, and Phenakite

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Order Sonya’s debut cookbook Braids

What are the best food gifts to give your FOOD FRIENDS during this holiday season? 

We’ve got you covered with all the food gifts we love to give and receive from tried and true crowd pleasers to unexpected shippable delicacies. Not surprisingly, some of the best gifts we’ve ever received were from each other. Learn which gift basket always makes Kari squeal when she receives it, and hear what Sonya brings with her when she is being hosted by friends or family member. We’re even covering tips for all your last minute needs!  

Whether you plan to cook something yourself or ship a treat to a distant relative, we’ve got plenty of ideas to inspire you for the most delicious season of gift giving yet!

***

Links to from this week’s show:

Early Bird Granola, aka “salty oatmeal cookie” granola from Brooklyn

Seka Hills olive oil 

Exilior coffee

Trade Coffee subscription 

Starterbread CSA in Portland, OR for bread delivery

Zabar’s gift baskets

Veselka soups, or order a soup sampler from Kenny & Ziggy’s via Goldbelly

Salt & Straw ice cream

Cajun Grocer where you can order Louisiana products like andouille sausage and Zapp’s potato chips 

Greenberg smoked turkeys from Texas 

The Best Stop for Turducken and specialty meats like boudin and andouille sausage 

Portland specialty markets: Wellspent Market, Barber World Foods, Providore

Monsieur Marcel Gourmet Market in Los Angeles

Fish Wife tinned fish

Great Jones colorful baking sheets and more

Sonya’s brand new cookbook!

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Is there anything better than a perfectly golden, crispy, fried fritter??

This week, fritters are the name of the game: flavorful bites of fried dough or batter, made with endless combinations of ingredients. Every culture in the world has a fritter to offer, and we’re swapping notes about our favorite sweet and savory varieties, while debating what actually defines a fritter.

Whether you’re gathering around a skillet to fry latkes for Hanukkah, or stuffing your baguette with akara (crispy fried bean cakes), or carefully flipping an okonomiyaki in a skillet before drizzling it with kewpie mayo and tangy sauce, we’re certain you’ve likely eaten at least one kind of amazing fritter and might just be curious about how to recreate it in your home kitchen.

Frittering can be as easy as following a recipe, or completely improvised, making it as versatile as it is delicious. Along with the linked recipes in our show notes, we’re also talking about ratios that will help any home cook mix up a fresh batch.

Tune in for fritter inspiration and tips for your next holiday gathering, weeknight meal, or crispy snack!

***

Links to from this week’s show:

Sonya’s apple oladi (fritter) and her syrniki (cheese pancake) recipes, you’ll find her latke recipe in her new cookbook!

How to make 2 Ingredient Pancakes from The Kitchn

Hush puppies via Southern Living

Corn Fritters via A Southern Soul  

Ottolenghi’s leek fritters

Ina Garten making her zucchini pancakes

Cabbage, Carrot, and Purple Kale Latkes by Martha Rose Shulman via NYT Cooking

Okonomiyaki recipe from Just One Cookbook

Korean vegetable pancakes from Maangchi

Onion Bhajis from A Saucy Kitchen 

Akara by Ozoz Sokoh via Serious Eats

Buffalo cauliflower bites from Feel Good Foodie

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Have you ever wondered what it takes to write a cookbook? 

Sonya is publishing her first cookbook, “Braids – Recipes from my Pacific Northwest Jewish Kitchen,” and she and Kari are talking all about the ins and outs of writing and producing a cookbook. The title, Braids, is a nod to the strands of dough that are woven to create challah bread, but it also harkens to the stories, people, and places that have shaped Sonya’s culinary life, from working as a personal chef in Hollywood to opening up her beloved Portland restaurant, to her friendship with Kari. 

After all, friendship can be critically intertwined in our creative projects. This week, we go deep and personal, sharing memories of times we came to each other’s aid, and times when we wish we could have been together as we reflect on the process of putting something out in the world. 

No episode is complete without some recipe talk, and so we’re also discussing how to make challah. If you’ve been intimidated to bake bread at home, this episode will help you take the plunge into home baking!

A cookbook can represent many ideas: family, lineage, geography, and a moment in time… Tune in to hear about how a cookbook comes to life!

***

Links to from this week’s show:

Find out more about Sonya’s book and order Braids here.

Our Classic Latkes & Country Ham episode!

Smitten Kitchen’s confetti cookies (rainbow sprinkle cookies)

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

This week we’re honored to share a wise and generous conversation with Javier Lara, a Nahau from Mexico, and program manager of the Anahuac Farm, a part of the Capaces Leadership Institute. This conversation centers on the lessons of reciprocity in farming, land stewardship, cooking, friendship, and community. Javier generously imparts his knowledge on the culinary and cultural significance, versatility, and richness of the "three sisters" – corn, beans, and squash.

In addition to sharing vibrant knowledge of the "three sisters," Javier recounts his personal journey of growing up in Mexico, later working as an agricultural laborer on the West Coast, subsequently venturing into independent farming, and now being an integral part of a non-profit organization dedicated to imparting traditional education in agriculture, culinary and cultural arts, wellness, and Indigenous languages to the local community and its youth. And since no FOOD FRIENDS episode is complete without recipes, Javier offers several and shares insights into how to use a few unexpected ingredients.

We are so grateful for this illuminating conversation with Javier, and can’t wait for you to tune in!

***

Links to from this week’s show:

To find out more and support the organizations Javier is a part of head to: Anahuac Farm or Capaces Leadership Institue

A recipe for Ayomole in Spanish shared by Javier

Find out more about Quelites, and see the poster Javier shared with us

Avocado leaves from Masienda

Learn more about the Nahua  

***

Javier’s recipe for Ayomole:

Ingredients-
two bolds of the guts of two squashes together with their seeds, preferably dark green
two pieces of the green squash (optional)
125 grams of tomatillo 
4 chiles guajillos 
2 sprigs of epazote (fresh better) 

Directions:
Boil in water the pumpkin guts and seeds with salt to taste. Once cooked, it is taken out and ground in a blender (traditionally we grind it in a stone molcajete). 

When grinding, don't blend it too fine, let the blender just break it up. Once blended, it is cooked again on the stove.

Remove the stem from the chiles, cut them in half and soak them in hot water for 15 minutes.  

Remove the husk from the tomatillos, wash them and blend them together with the chilies in a blender (very finely). 

Once this is blended, add them into the squash. 

Finally, add the two springs of fresh epazote and salt. 

***

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It’s time to celebrate the richness and abundance of the season…with the best part of Thanksgiving! 

Warm…nutty…spicy…rich…toasty…we share all our favorite Thanksgiving sides that are sure to please a crowd, regardless of whether you’re hosting or joining a potluck! We’re thinking about fun flavors, contrasting textures, and balancing out your overfilling plate with everything from green beans to corn pudding, to sweet potatoes, and stuffing. We’re sharing our own personal traditions, and comparing and contrasting notes for what has to land on both our tables!

Thanksgiving is a time to feed many mouths, as well as many traditions. We can gather our nearest and dearest, and maybe a few new friends, around a table stacked with sides that are sure to inspire deeper connections and lasting memories.

***

Links to recipes and favorites from this week’s show:

Potato rolls via Simply Recipes 

Pampushky rolls by Sonya

Big batch dinner rolls from King Arthur

Creamed corn with saltine crackers from Tastes of Lizzy T (similar to Kari’s version) 

Carla Lalli Music’s 3 sweet potato recipes, including our fave topped with tahini butter and lime 

Hasselbeck butternut squash by Ann Redding and Matt Danzer via Bon Appetit

Chris Morroco’s green bean casserole from scratch via Bon Appetit, or the Midwestern classic recipe from Campbell’s 

Skillet cornbread similar to Kari’s great-grandmother’s, via Grandbaby Cakes 

Louisiana Cookin’ andouille cornbread dressing

Andy Baraghani’s fennel and celery stuffing

Shaved brussels sprouts salad from Little Ferraro Kitchen 

Roasted squash with pomegranate molasses from Govind Armstrong

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Warm…nutty…spicy…rich…toasty…we share all our favorite dishes that are sure to please a crowd, regardless of whether you’re hosting or joining a Thanksgiving potluck! We’re thinking about fun flavors, contrasting textures, and balancing out your overfilling plate with everything from green beans, to corn pudding, to sweet potatoes, and stuffing. We’re sharing our own personal traditions, and comparing and contrasting notes for what has to land on both our tables (homemade dinner rolls!).

Thanksgiving is a time to feed many mouths, as well as many traditions. We can gather our nearest and dearest, and maybe a few new friends, around a table stacked with sides that are sure to inspire deeper connections and lasting memories. Tune in for more…

From the simplest weeknight quick stews and stewy dishes, to slowly cooked culinary powerhouses like bouillabaisse, gumbo, gormeh sabzi, and pozole, stews offer us more than just a meal. A steaming bowl of stew is an invitation to slow down, reconnect with family and friends, and linger at the table for a shared experience. With an opportunity for customization, stew also offers each guest to summon exactly what they need at the moment they need it: a squeeze of lemon to heighten flavors, a dash of hot sauce for extra punch, a handful of herbs for freshness, or thinly sliced raw veggies to elevate texture and crunch.

This week is all about the wide world of stews and stewy dishes, because any way you like it, stew is here for you!

***

Links to recipes and favorites from this week’s show:

Roasted tomato and white bean stew by Colu Henry via the NY Times

Moroccan fish stew (Chraime) via NY Shuk

Julia Child’s Bouillabaisse from Family Style Food

Sonoko Sakai’s curry brick kits and video on how to make curry bricks

Japanese curry from scratch from Namiko Hirasawa Chen via Just One Cookbook

How to make Japanese curry from premade cubes via Table for Two

Chicken pozole verde from Yvette Maruqez’s Muy Bueno 

Frijol con puerco (beans with pork) from Pati Jinich

Sonya’s turkey chili 

Doenjang-jjigae (fermented soybean paste stew) by Maangchi, with links to recommended brands of soybean paste

Alison Roman’s viral chickpea stew

Gormeh sabzi with beef by Tannaz Sasooni for The Nosher, and gorhmeh sabzi with lamb by Samin Nostrat for the NY Times

Coconut miso salmon curry by Kay Chun for the NY Times

Seafood gumbo by Edna Lewis, and chicken and sausage gumbo by Paul Prudhome via the NY Times

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Is there anything more comforting than baked pasta??

From lasagna to stuffed shells, ziti to spaghetti pie, we’re rounding up the coziest baked pasta dishes that will warm you up all winter. We both share stories about memorable lasagnas, and we’ll discuss our own tips and tricks for making a delicious version at home – with or without meat. We also dive deep into stuffed shells – something Kari’s been making since her early cooking days! And Sonya reveals a method for baking orzo that’s creamy like risotto, and loaded with veggies.

Tune in and get cozy with a heaping serving of comfort food!

***

Links to recipes and favorites from this week’s show:

Lasagna Bolognese by Sue Li, via Bon Appetit

Ina Garten’s famous turkey lasagna recipe 

Stuffed shells with spinach and ricotta by Martha Rose Shulman via NY Times

Marcella Hazan’s tomato sauce with onion and butter via Food 52

Ratatouille pasta from The Wok’s of Life

Creamy Cauliflower Pasta with Pecorino Bread Crumbs by Alison Roman

Winter squash and spinach pasta bake from Smitten Kitchen

Greek baked orzo from Pinch of Yum

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Our shared love of beans is infinite! 

This episode explores just a tiny corner of the vast and beautiful world of bean dishes that we each cook at home. Sonya shares the easy, fool-proof steps for her basic pot of beans, and Kari divulges all the details of the satisfying lentil meatballs she used to make for clients (that can also be made ahead, boom!). We also wax poetic about all the ways we like to use a pot of chickpeas, and how even a can in the pantry can jumpstart dinner. Tune in for easy and delicious ways to use legumes in your own kitchen!

Links to recipes and favorites from this week’s show:

La Merenda Farm Bean CSA

Rancho Gordo beans

Meatball Shop cookbook, and the lentil meatball recipe

Lentil bolognese via BBC food

Diaspora co spices

Pizza beans via Smitten Kitchen 

Roasted chickpeas from Love & Lemons

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Are you intimidated to cook steak at home? 

This week, we’re talking about turning your kitchen into a steakhouse! Sometimes it’s fun to cook an extra-special meal at home, and this episode offers our best tips and tricks for preparing steak (hint: we each do it differently). And since the sides are usually the best part of any steakhouse dinner, we share some of our favorites — from gratins to baked potatoes, and garlicky greens to our must-have salads. We also make sure to include a few sweet treat suggestions to round out the meal.

Tune in for all the ways to create a delicious steakhouse-style meal in the comfort of your own home!

***

Links to recipes and favorites from this week’s show:

Reverse-seared steak recipe by Kenji Lopez Alt via Serious Eats

Garlic butter roasted mushrooms via Smitten Kitchen 

Crispy smashed potatoes via Simply Recipes

Ina Garten’s potato gratin with fennel

Swiss chard and sweet potato gratin via Smitten Kitchen 

Saveur’s brussels sprouts gratin

Gooey butter cake by Melissa Clark via NY Times  

Claire Saffitz’s Key Lime Pie

Alden’s key lime ice cream sandwiches

Jim Lahey’s no-knead bread recipe via NY Times

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

This week’s episode takes us on a journey of homemade kimchi and FOOD FRIENDship as we speak to Randall Park and Evan Goldberg about their mutual love of fermented foods. 

Actor, writer, and director Randall Park (Fresh Off The Boat, Veep, Neighbors, The Interview) and writer, director, and producer, Evan Goldberg (Superbad, Knocked Up, Neighbors, The Interview), talk about their shared love of, and shared recipe for, kimchi. Evan embarked on a kimchi-making journey after sampling a friend’s superb homemade version. Fast forward to many years later, when Randall and Evan met in Los Angeles and became friends. Randall took note of Evan’s deep appreciation for kimchi, and… you’ll have to tune into the episode to find out what happens next! 

***

Links to recipes and favorites from this week’s show:

Kim’s Home Center Los Angeles for all your kimchi needs

Maangchi’s kimchi recipe - a great starting point for a kimchi journey

Saeujeot - Salted fermented shrimp

Randall’s LA Korean restaurant recs: Kobawoo House and Han But Sul Lung Tang in Los Angeles

Genghis Cohen restaurant in LA

Art’s Deli in Studio City, CA

Saltie Girl in Los Angeles

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Whether you’re a novice or expert baker, this week we’re offering simple paths to homemade desserts, and share several different recipes that yield sweet treats with minimal effort. Snacking cakes, we’ve learned, come in different flavors and shapes but share one common ingredient: they are unfussy. That means they’re typically made by hand in one bowl, then poured into a cake pan and baked. 

Another unfussy dessert category leans on assembling rather than baking; chocolate-covered fruit, banana pudding, and easy tiramisu. We also chat about the latest easy dessert trends that are taking TikTok by storm. 

Don’t miss this sweet conversation! 

***

Links to recipes and favorites from this week’s show:

Sonya’s Apple Sharlotka, Tzimmes Cake, and  Tahini Coffee Cake 

Sonya’s Tea Biscuit/Tiramisu-like Ice Box Cake via The Nosher 

Apple Sauce Cake by Julia Turshen via Tasting Table 

Dorie Greenspan’s Poached Pears via the NY Times 

Banana Pudding from Natasha’s Kitchen 

Chocolate dipped fruit 

Ina Garten’s Chocolate Bark

Yogurt Bark from Eating Well 

Our favorite dessert-like Ellenos yogurt

Blueberry Pudding Cake via Epicurious 

Strawberry pretzel “salad” from Betty Crocker

Plum crumb bars by Cambrea Bakes

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

It’s time to add soups back into the cooking rotation! 

This episode is dedicated to all the best fall soups like creamy tomato, roasted squash, and bean + veggie combos like a classic lentil soup, or white beans with garlic, parmesan & herbs…side of crusty bread, please and thank you! We share our best tips for building layers of flavor with ingredients you probably already have in your kitchen, including a hot tip for a very secret ingredient for your next butternut squash soup!

***

Links to recipes and favorites from this week’s show:

Rich Rosendale’s butternut bisque with banana

Anna Thomas’ Love Soup cookbook

Sweet potato soup from Love & Lemons, add turmeric black lentils to make it like Kari

Ina Garten’s Lentil Soup

Ali Slagle’s parm white bean soup with greens via NY Times

J. Kenji Lopez-Alt’s potato leek soup via Serious Eats

Gabrielle Hamilton’s white borscht via NY Times

Grace Chon Episode of Food Friends 

Cabbage farro soup from Six Seasons via Smitten Kitchen

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Autumn’s abundance is upon us and we’re back in our podcast seats! Summer corn, tomatoes, and eggplant mingle with a new bounty of crisp apples, juicy pears, and orange-fleshed winter squash. It’s a literal cornucopia, and we’re here for it. As we head into the kitchen and turn on the oven again, we’re ready to explore the explosion of sweet and savory flavors that define this season. We share the many ways we plan to enjoy fall, from rich ratatouille to stuffed veggie dishes. What does Sonya make with quince from her neighbor’s tree? What kind of skillet pie does Kari make? What are both of us eager to try for the first time? Tune in and get a generous boost of fall cooking inspiration!

***

Links to recipes and favorites from this week’s show:

Six Seasons Cookbook by Joshua McFadden with Martha Holmberg

Melissa Clark’s Ratatouille for the NYTimes 

Smitten Kitchen’s Ratatouille

Dorie Greenspan’s Stuffed Pumpkin with Everything Good via The Kitchn

Lamb Stuffed Quince from Yotam Ottolenghi and Sami Tamimi 

Sonya’s savory pear galette recipe

Pear Slab Pie by Justin Chapple for Food & Wine 

What to know about different kinds of persimmons

Kari’s favorite Skillet Apple Pie from America’s Test Kitchen

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Thirty-two episodes ago, we began this podcast with one goal: to spend more time with one another. Our conversations celebrate the beauty of home cooking through our friendship, and we both feel a deep sense of pride in the content we’ve shared. Through our weekly collaboration on this podcast, we’ve learned more about each other and home cooking, and feel a deeper connection with one another despite the distance between our cities. 

This podcast has inspired new ways of cooking, shopping, and eating for us and our listeners. We’re grateful for each and every text/email/comment we receive when one of our FOOD FRIENDS says “Oh yes, me too!,” or “I’ve never cooked xyz that way before,” or when a listener poses a question that challenges us to think deeper. We’ve learned that our listeners tune in from all over the world, including Iran, India, and Ethiopia, and that our largest community of listeners is from Seattle. We see all of you, and we’re so glad you’ve joined us! A heartfelt thanks to the special guests who shared their stories with us this season: Lauren & Seth Rogen, Shannon Sarna, Grace Chon, and Danielle Bell.

Part 2 of our finale celebrates the sweetness of being together at long last in Portland, OR. We reveal the many gifts that our FOOD FRIENDSHIP offers from cooking together, to eating out in the world, to foraging for local fruit, to just spending time in the company of each other.

Thanks for tuning in this season! We’re excited to take a break and spend time with our families and travel, and to collect new ideas and momentum for next season! See you soon! xoxo, Kari & Sonya  

***

Links to recipes and favorites from this week’s show:

Keep in touch with Sonya on her site or IG

Keep in touch with Kari on her site or IG 

De Porres Catering in Los Angeles 

Exilior coffee

Money Bowl for the best rice balls 

Hat Yai Thai food

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

This week we’re planning a FOOD FRIENDS adventure… Kari is headed to Portland to visit Sonya! 

We’re celebrating the finale of our first season with two special episodes. This week’s part one and it’s a very real conversation we decided to record on the fly as we made plans for Kari’s visit. We talk about all the ways we hope to spend our time together. Will we cook together? Will we dine at Portland’s best restaurants? Will we make a trip to the farmers’ market together? (Of course, we will!) 

This episode is all about how you plan a visit with your best food-loving friend… all the anticipation and dreaming, without any of the weather, traffic, or other unforeseen elements that can come up during the actual visit.

We reminisce about previous episodes to seek out inspiration: will Sonya make her incredible chocolate chip cookies? Will there be roast chicken? How about beets? Tune in to hear all the ways we’re dreaming of spending our time together. 

And then, don’t forget to tune in next week to find out what actually happened! 

Links to recipes and favorites from this week’s show:

Rice balls at Money Bowl

Sonya’s favorite coffee in Portland: Exilior Coffee

Find out all about the Portland Farmers Market

Sonya’s noodles and cottage cheese 

A favorite Portland restaurant, Han Oak

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

What are our favorite handheld meals? 
Empanadas! Samosas! Piroshki! Borekas! Burritos! (to name a few!)

This week we’re talking all about our favorite portable foods. We start with piroshki, the handheld pastry that Sonya recommended to Kari when she visited Seattle a few years back, then cross cultures to explore empanadas, samosas, onigiri, and borekas. We also explore the world of burritos, both the simple bean and cheese, and the overly stuffed breakfast burrito. As always, we’ll share our favorite spots, as well as tips on how to make our favorite dishes at home. Perfect handheld foods come in many forms, and this episode explores the ones we can’t stop cooking and eating. Tune in to hear more!

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Links to recipes and favorites from this week’s show:

How to make homemade Onigiri

Piroshky Piroshky Seattle 

Sonya’s recipe for cabbage piroshki 

Liz Alpern, of The Gefilteria, knish recipe

Zongzi rice ball recipe  

You can find Sonya’s favorite rice balls at Money Bowl in Portland

Our favorite burritos in LA: Yuca’s, Escuela, Tacos Villa Carona, and El Coyote

How to make flour tortillas at home via King Arthur

Yewande Komolafe’s breakfast burritos for the NY Times

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Summer is the time to take your meals outside! Whether you’re heading to your local park, the beach, an outdoor concert, or any other warm-weather gathering, this episode will guide and inspire you to cook and eat deliciously.

Family reunion at the park? We love fried chicken and all the classic sides like potato salad, with a few twists. If you prefer pasta salad (or are a skeptic, like Sonya), we share our favs plus an updated version that leans into tahini and parmesan. Headed to the beach? Sonya shares an unexpected takeout approach for the perfect beach picnic. And Kari reminisces about a summer fruit salad that her mom used to make that is served in an unusual but clever way. This conversation builds on our “Deli Salads” episode from a few weeks ago and offers seasonal ideas that will carry you through a delicious summer. 

What’s your favorite picnic food??

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Links to recipes and favorites from this week’s show:

Hawaiian mac salad from Onolicious Hawaii

Tahini parmesan pasta salad by Ali Slagle via the NY Times 

Alison Roman’s pasta salad with jammy tomatoes 

Turns out Melissa Clark developed a Green Goddess pasta salad for the NY Times

Ina Garten’s legendary pesto pasta salad with peas

Rich Rosendale’s Elote salad 

Potato and green bean salad by Minimalist Baker 

The Spruce Eats shows how to make a watermelon basket 

Vonbee passionfruit honey puree can be found at Costco or online, or check out your local H-Mart!

JJ’s Lone Daughter Ranch has Kari’s favorite juices at the farmers’ market in LA

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

What’s the first thing that comes to mind when you hear “veggie sandwich?” Sprouts? Avocado? Grilled asparagus??? 

If you’ve never had a great veggie sandwich, you’re missing out! Not to worry, we are here to recount the many veggie sandwiches we’ve loved, including ones we create in our home kitchens. In fact, we shared a veggie sandwich on our very first friend date — it was a perfectly crispy panini filled with greens, artichoke hearts, and melty cheese. 

We dedicate this episode to delicious sandwiches where veggies are the main event and are treated with the love and care they deserve. We explore unexpected ingredients like roasted harissa-honey carrots, beet spread, and garlicky-grilled broccoli rabe. By the end, we arrive at a shared truth: we love ALL the veggie sandwiches! 

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Links to recipes and favorites from this week’s show:

Our favorite LA spots for veggie sandwiches: Uncle Paulie’s Deli, Dune, Lodge Bread, and All Time

Creole Me Up Beet Spread can be found around Portland, OR

Annie’s Goddess dressing 

Check out Adrian Hale’s site – she’s a baker, educator, writer, and the best pita maker!

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Juicy, sweet, dark & jammy…we’re talking about the arrival of summer berry season!

There are so many ways to enjoy summer berries, and in this week’s episode, we try to recount all the ways we love to eat them. Juicy strawberries piled on top of a rich poundcake? Yes, please! Classic strawberry shortcake with flaky biscuits and freshly whipped cream? Count us in! We reminisce about the berry dishes of our childhoods, like the brilliant combination of sour cream and summer strawberries that Sonya’s grandmother used to make for her, and Kari’s family’s favorite Midwestern icebox cakes.

What’s your favorite berry? And what dish are you most excited to eat with summer berries?

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Links to recipes and favorites from this week’s show:

Sonya’s labneh cheesecake with strawberry sauce and her mocha raspberry icebox cake

Angel food cake with three berry compote by Hugo Matheson via Food & Wine 

Roasted strawberries by Stella Parks for Serious Eats

Smitten Kitchen’s perfect strawberry summer cake 

Edna Lewis’ blackberry cobbler

Olia Hercules Summer Kitchens cookbook, and her recipe for tomato blackberry/mulberry salad 

Midwestern strawberry pretzel icebox cake

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

What’s your favorite kind of pie… Fruity and jammy? Cool and creamy? Savory? 

Kari and Sonya start the show off by talking about their favorite classic summer pies from peach to berry and explore delicious variations like crostatas, galettes, hand pies, and even a simple ice cream pie.

Then, we invite Danielle Bell to join us and share her extensive pie-baking expertise with our listeners. Danielle is an LA-based chef, a fellow FOOD FRIEND, and is part of the culinary duo “de Porres” with her partner Pablo Osorio. We hear all about Danielle’s culinary story, including her secret to her incredibly flaky, burnished crusts, and her iconic savory greens pie filling.  

Tune in this week for a heavy dose of summer pie inspiration!

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Links to recipes and favorites from this week’s show:

Get in touch with Danielle and find out more about de Porres here, and make sure to follow Danielle and Pablo’s Instagram 

Puff pastry hand-pies via Sally’s Baking Addiction 

Sonya’s galette recipe 

Skillet pie from America’s Test Kitchen 

Alison Roman’s double-crust peach pie 

Smitten Kitchen’s sour cherry slab pie

10-minute ice cream pie from Gimme Some Oven

Edna Lewis’ lemon chess pie via The Butter Lab

Derby Pie via The New York Times

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

This week we’re talking about deli salads: egg salad, chicken salad, coleslaw, broccoli crunch salad…and more!

At Sonya’s restaurant, Beetroot, the deli case was the focal point of the kitchen, churning out classics like egg salad and tuna salad in addition to personal favorites like beet salad. In her home kitchen, Sonya likes to keep at least one type of deli salad on hand for a quick snack or on-the-go lunch. After years of catering, Kari has formed a few strong deli salad opinions of her own, especially when it comes to egg salad. The FOOD FRIENDS discuss and debate the use of mustard and pickle juice in classics like chicken salad, but also divulge their favorite veggie-centric salads that store well in the fridge for days.

This episode goes beyond the usual mayo-dominant offerings to inspire you to stock your fridge with salads you and your FOOD FRIENDS will love! Tune in for a giant spoonful of deli salad inspiration!

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Links to recipes and favorites from this week’s show:

Ina Garten’s chicken salad via Food Network 

Sonya’s “health salad” 

Broccoli crunch salad via The Pretty Bee

Ukrainian beet salad

Cucumber salad via Food & Wine (modify by adding lots of dill)

Cowboy caviar with lots of taco seasoning, via TikTok and Taste of Home 

Scrunched cabbage salad by Cybelle Tondu via the NY Times 

Jones on 3rd in Los Angeles

Mama Lil’s hot peppers

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

A good sheet pan is an essential piece of equipment. In this episode, we talk about what we mean by sheet pans, where to buy a good sheet pan (we’ve had ours for 10+ years), what we cook on our sheet pans (spoiler: you can cook ANYTHING on a sheet pan), and even how to clean a sheet pan (those dark edges are a badge of honor!). 

As usual, we share (and debate) all the different recipes and meals we make with our sheet pans, learning from each other in the process, like when does it make sense to use parchment paper? How do you best cook fish? Can you serve a meal on a sheet pan? (ABSOLUTELY!) As usual, you can expect all our tips for cooking veggies, chicken, sausage, meatballs, tofu, breakfast, lunch, dinner, and more.

We love our sheet pans and we think you’ll feel the same after you listen!

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Links to recipes and favorites from this week’s show:

We recommend local restaurant supply stores for sheet pans, or these excellent Nordicware pans

Sonya’s sheet pan Seattle-Style chicken teriyaki 

The Meatball Shop’s cookbook

Sheet pan sausage supper via Food Network

Sheet pan chicken parm via Rich Rosendale

Sheet pan haloumi via The Kitchn

Sheet pan eggplant parm via Food & Wine

Sheet pan harissa salmon by Colu Henry for the NY Times

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Strawberries! Rhubarb! Peas! Cherries! Turnips! Artichokes! Melons! OH MY!!

Prime farmers market season has arrived! All over the country, local markets are opening up as we march into spring and summer, creating an opportunity for us to connect with and learn from the folks who grow our food. This week we’re sharing our tips on how we approach our weekly farmers market ritual. Where do we park, do we make lists, what do we buy? And, how do we store all the produce that we bring home? 

We’ll answer these questions and many more! Get your tote bag ready!

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Links to recipes and favorites from this week’s show:

Sonya’s Rhubarb and Strawberry Galette

Hollywood Farmers’ market and Santa Monica FM

Portland Farmers’ market

Weiser Family Farm in LA

Farm D’Ici in Portland

What Fruits Shouldn’t be Stored Next To Each Other? 

And What to Store in the Fridge?

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

What’s the worst thing that can happen when you try a recipe and it fails? In this week’s episode, we share stories from our most epic fails, from gloopy risotto to an ill-fated Beef Wellington. Everyone has an off day, even us chefs! How do we recover when we have a bad day at work? 

We’re sharing insights from our worst kitchen flubs, both from our days working as personal chefs to more recent times cooking for family and friends. Kari tells us all about a catering disaster and reveals what it means to extend grace to ourselves, and by the same token, how special it is to receive that same grace from others. And Sonya shares a story about a pot of soup that once helped get her hired, and later got her fired, and how losing that job was the biggest blessing in disguise. 

This episode is for every cook who has made a dish that didn’t turn out as they planned, and especially for new cooks who might be afraid they will fail. We all make mistakes! And what we realize with one another is that it’s actually going to be okay…even better than okay. We hope this episode inspires you to take a leap and try something new you’ve been thinking about!

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Links to recipes and favorites from this week’s show:

Instant Pot mushroom risotto by Kenji Lopez-Alt for Serious Eats

Crescent roll Beef Wellington 🙂

Mark Bittman’s Vegetable soup

Umami burger recipe from Never Not Hungry

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

This week we’re talking about pasta recipes and ideas that go beyond the comforts of red sauces like marinara and bolognese. As the weather gets warmer, we’re leaning into the bright flavors of spring. We’re sharing dishes that celebrate fresh ingredients like spinach, parsley, and peas, as well as earthy flavors like mushrooms and shallots. We also include a few super simple tips that play on classic “buttered noodles.” In this conversation, Sonya reveals a technique she learned from watching her mom that creates the creamiest, cheesiest pasta. And Kari and Sonya debate whether the inclusion of tomato paste makes something a red sauce. 

In addition to the pasta that’s waiting in your pantry, many of these dishes can be made with ingredients that are readily available in a well-stocked fridge or freezer. And even though it wasn’t intentional, we realize this episode happens to be completely vegetarian as well! Veggies and pasta for the win!

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Links to recipes and favorites from this week’s show:

Kale Pesto from Love & Lemons

Vegan parm made with Brazil nuts from Minimalist Baker

Sonya’s noodles and cottage cheese “recipe”

Alison Roman’s creamy cauliflower pasta and carmelized shallot pasta (with tomato paste)

Carmelized zucchini pasta by Ali Slagle for the NY Times

Mark Bittman’s  or Giulia Scarpaleggia’s pasta frittata

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Do you have a go-to dish that you make from memory? Many of us lean on recipes for inspiration for our daily cooking, but there's something to be said about the meals we make off the cuff, over and over again.

This episode explores the dishes we cook straight from memory, without consulting a cookbook or app. For instance, Sonya shares her almost weekly routine of roasting chicken, a classic dish from her childhood that she constantly riffs on. Kari reveals that she never makes roast chicken, and instead shares one of her go-to meals: a tomato-based, green bean stew taht she learned how to make from a friend. We also reflect on our favorite coconut lentil dish, which we both make entirely with ingredients we always keep on hand in our kitchens. 

This conversation shows us that the dishes we make automatically, without even thinking, are sometimes the most special ones. A good FOOD FRIEND can remind us that it’s possible for a beautiful, home-cooked meal to come together quickly with a few pantry staples... and without a recipe.

We hope this episode encourages you to think about the dishes you're making without a recipe. Reach out and let us know what you're cooking up, and we'll share it with the FOOD FRIENDS community so that we can all learn!

***

Links to recipes and favorites from this week’s show:

Sonya’s Seattle-style sheet pan chicken teriyaki 

Roast chicken with grapes by Angie Mar, via Food & Wine

Marcella Hazan’s tomato sauce

NY Shuk harissa and spices, and Diaspora Co spices

Crispy smashed potato recipe by J. Kenji Lopez-Alt

Curried coconut red lentils by Julia Turshen, The Kitchn

Cashew cream via The Kitchn

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

We’re celebrating spring in this week’s episode with time-honored rituals and new traditions to welcome light, warmer weather, and connection with family and friends!

In honor of the changing season, we’re sharing a few ways that we like to celebrate. Sonya offers her strategies for hosting Passover, including ways to make it a little easier and more collaborative for everyone. She’ll also share her go-to menu, as well as her favorite make-ahead dishes like savory potato kugel, which reminds Kari of a Midwestern casserole that her family serves at Easter.

Kari tells Sonya all about her delicious new “Spring Turkey” tradition; it’s a version of Thanksgiving inspired by her aunt. There’s only one rule: gather family and friends around the table to share a meal. Also, wear a pink boa!

We hope you’re as excited as we are to cook tasty, seasonal food and celebrate the arrival of spring.

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Links to recipes and favorites from this week’s show:

Sonya’s shawarma eggplant with zhug

Cast iron potato kugel from Smitten Kitchen

Kari’s family’s strawberry jello and pretzel “salad” from Taste of Home 

Cheesy potato casserole 

Haroset recipes from around the world, via The Nosher

Ina Garten’s Green Green Spring vegetables recipe 

Cilantro mint sauce from Chinois/Wolfgang Puck

Alison Roman’s wine-braised short rib for the NY Times 

Zoe Bakes’ pavlova recipe

Tyler Florence’s flourless chocolate cake 

Shannon Sarna’s matzah toffee

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

We are thrilled to chat with FOOD FRIEND, Grace Chon!

Grace is not only a passionate gardener, but she’s also an acclaimed photographer, best-selling author, creativity coach, and host of Creativity School — a podcast dedicated to finding and expressing creativity (we are both big fans!). 

There’s nothing better than cooking with food you’ve grown yourself, and Grace inspires us to plant and grow more in our home gardens this year. Grace shares what she’s learned from her 10+ year gardening journey, which began with growing heirloom tomatoes in pots in her parking space… proof that anyone can start a garden that yields food if they want to. She shares tips about gardening, as well as recipes on how to cook with all that bounty, and tells us all about the essential Korean herb that grows easily and is really versatile in the kitchen.

With the arrival of Spring, this conversation comes just in time to inspire you to grow something…anything!…in your garden, on your patio, or even in a pot next to your parking space.

***

Links to recipes and favorites from this week’s show:

Follow Grace’s gardening adventures on @tinyfoodgarden!

Check out Grace's Website, her podcast Creativity School, and follow her on IG @thegracechon

Korean Perilla leaves: what are they and how to buy? From Sue Pressey of My Korean Kitchen 

10 ways to enjoy Perilla from JinJoo Lee of Kimchimari

How to make tomato confit, from Sonya’s TikTok

Immersion blender options for creating Grace’s favorite tomato sauce texture 

Heirloom tomatoes from Logan’s Garden if you’re near Los Angeles, or find out more about/order Goose Creek Heirloom Tomato seeds

All three of us love Belle’s Bagels 

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

What are the key elements of a great lunch salad? How can you elevate a sandwich from ordinary to extraordinary? What simple kitchen tool is a game-changer when it comes to making crave-able meals? How do you make delicious lunches at home?

This week’s episode was inspired by a lunch that Kari experienced at Sonya’s house several years ago. Sonya and her husband Jonathan created a beautiful midday meal, and Kari was struck by how effortlessly it came together. Kari’s approach to lunch fits into the “grab an apple and peanut butter” category, so sitting down to enjoy a lovely lunch felt different (in a good way). Kari asks Sonya to get specific about her approach to lunch,  and this conversation explores classic lunch fare while offering a few new approaches that you might have never considered before. Sonya shares so many great tips and recipes, including her secret to the popular tuna salad she made at her restaurant, Beetroot Market & Deli. 

What inspires you at lunch?  Drop us a line and let us know!

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Links to recipes from this week’s show:

Our favorite Benriner mandolin 

Carrots really do taste sweeter when they’re grated, via Food52

Sonya’s tuna salad recipe 

Quick pickled red onions, via Dana Velden for TheKitchn, and how to quick pickle any vegetable 

Turkish sumac onions, by Whisk Affair 

Molly Yeh’s yogurt ranch 

Annie’s Goddess dressing for salad sandwiches

Maria’s Italian Kitchen in Los Angeles

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Being a personal chef is, well…personal…and in this episode, we’re taking you on a behind-the-scenes look at our unique experiences cooking in our clients’ kitchens. We’ll share how we got to know our clients’ preferences, meal planning, shopping, and some of the unexpected realities of the job. Being a personal chef has its ups and downs, and we get real about what the profession is really like, and how it’s different from our other experiences working in the culinary world.

“Do you cook like that at home?” is a common question we’re asked. It’s easy to imagine that a personal chef cooks beautiful meals for herself every day at home, and while the reality is far different, we are going to share tips we picked up that we still use in our home kitchens.

P. S. If you’re curious about our chef beginnings, be sure to listen to Episode 11, “How We Started.” (You may be surprised to learn that neither of us went to culinary school!)

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Links to recipes from this week’s show:

Smitten Kitchen’s Chickpeas & Spinach 

Anne Burrell’s Braised Chicken with Almonds

Carrot Ginger Dressing from Caroline Phelps

Green Thai Curry from Hot Thai Kitchen

Lemon Pesto Spaghetti Squash from Love & Lemons 

Ali Slagle’s Turkey-Zucchini Burgers from the NY Times 

Homestyle Indonesian Cooking Cookbook 

Vicente Foods and Santa Monica Seafood

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

“I want to run some ideas by you” launches these FOOD FRIENDS into a spirited conversation where they join forces to share ideas and recipes to make casually hosting during the week that much easier.

Sonya asks Kari for advice on what to serve alongside the main dish. Kari eagerly (and firmly!) pitches ideas for suitable sides. Sonya shares her brilliant tip for a make-ahead dish that actually tastes better a day or two later, as well as a time-saving strategy that builds flavor to a delicious sauce. Kari adds smart tips on building a menu around mindful cleanup at the end of the night. The flurry of ideas and tips that emerge benefit any aspiring host (including these two food friends!).

If you want to create a delicious dinner, but feel stuck with a menu item, or just need a boost of inspiration for future hosting, this is the episode for you!

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Links to recipes from this week’s show:

Sonya’s guest for dinner, Adrian Hale, and her amazing dough recipe. Stay tuned for her upcoming book!

Ina Garten’s couscous with pine nuts and currants

Schug/Zhoug recipe adapted from Michael Solomonov via Tasting Table  

Reem Assil’s kofta recipe 

Sonya’s recipe for Amba, or find the premade condiment online and at Middle Eastern markets 

Mark Bittman’s braised lamb with wine and prunes for the NY Times

Baked orzo recipe from Yotam Ottolenghi via The Guardian

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

What happens when FOOD FRIENDS reunite? This episode captures all the excitement of Sonya’s recent trip to Los Angeles to visit Kari. Tune in to find out where Kari took Sonya out for dinner, and what treats Sonya brought to Kari in her suitcase. 

In this conversation, we’re also exploring what it means to be together with the people we love. As we begin to travel and reconnect with our nearest and dearest, how do we communicate care when someone comes to visit? What do we bring and how do we share parts of ourselves when we travel to visit our loved ones? From home cooking and flowers to restaurant recommendations and local points of interest, this episode offers many approaches to being a host as well as a guest. The tips we share about our experiences together might inspire you the next time you find yourself in the company of one of your favorite FOOD FRIENDS.

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Links to recipes from this week’s show:

Pickle Soup, from Love Soup by Anna Thomas 

Sonya’s grandmother’s pumpkin pirozhki recipe  and Sonya’s Tahini Cookies (replace chocolate with chopped dried fruit) 

KariKari chili crisp

Pizzeria Mozza and Boreaks in Los Angeles

Maurice in Portland

Check out our Cookie episode to hear more about Sonya’s chocolate chip cookies, and our Party Snacks episode for more on Kari’s family’s Chex mix!

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Have you ever wondered what chefs keep in their freezers? This week we’re waxing poetic about one of our favorite appliances, divulging some unexpected staples we always keep on hand, and offering some game-changing tips on how to store favorite freezer items.

We like to think of our freezers as treasure chests filled with delicious possibilities, and we share the many ways we use our freezers to store both homemade and store-bought items. In this conversation, we’ll also discuss (and debate!!) what to do with all of the frozen treats we stash away, and ultimately we make the case that a freezer is a place for food investments of all kinds.

Whether you’re a freezer pro or a newbie, tune in for hot takes on the coldest place in the kitchen!

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Links to recipes from this week’s show:

Links to recipes from this week’s show:

Kari’s favorite coffee cake comes from Pfaff’s Bakery in Pontiac, IL, and Sonya’s favorite place for chocolate cake in Portland, OR is Papa Haydn’s 

Our favorite Blueberry Pudding Cake from the late, great, Gourmet Magazine

Sonya’s potato kugel recipe 

Breakfast cookies from Sally’s Baking Addiction 

And check out our Soup Episode to learn how we make broth (it’s always in our freezer)!

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

This week’s episode answers an essential question: what’s the best pizza? You may be relieved to hear that the answer is a very loud “ALL OF THEM!” We reminisce about the pizzas of our childhood, the slices that we’ve enjoyed together, and the pizza memories that we hold in our hearts, plus a few of the ways we love to make pizza at home.  

Our conversation explores pizza in its many forms: from cracker-y thin crusts and chewy sourdough slices to Sicilian + Chicago deep dish, from a classic cheese to a pie piled high with toppings. We embrace the notion that almost anything can serve as a pizza canvas: a bagel, an English muffin - even matzo! And we’ll share some of our favorite pairings for pizza dinners.

We invite you to share your favorite pie and what you like about it, or maybe tell us about your favorite FOOD FRIEND that you wish you could have a slice with right NOW!

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Links to recipes from this week’s show:

Pizzeria Mozza, Los Angeles, CA 

Gjelina Takeaway, Venice CA 

Kari’s Midwest favorites: Gumby’s in Champagne-Urbana, IL, Mario’s Pizza in Pontiac, IL, and Monical’s Pizza, Fairbury, IL 

Sonya’s Northwest favorites: Scottie’s Pizza Parlor, Portland OR, Ken’s Artisan Pizza, Portland, OR, and from back in the day, Pagliacci Pizza in Seattle

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

frying, encourages you to freeze your tofu (who knew!), and describes several ways that silken tofu can be delicious in both savory and sweet dishes.

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Links to recipes from this week’s show:

Sweet and Crunchy Tofu (made with potato starch) from Maangchi

(Frozen) Tofu Braised in Soy Sauce from Chichi Wang of Serious Eats, and How to freeze Tofu by Jessie Yuchen of Bon Appetit

Tofu Guide from Serious Eats

Silken Tofu with green onion from Garlic Delight

Vegan Mapo Tofu from David Tanis via the New York Times

Hetty McKinnon’s Creamy Vegan Tofu Noodles for the New York Times

Isa Chandra Moskowitz’ Tofu Balls and Tofu Short Ribs

Tofu Chocolate Mousse from Martha Stewart)

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

After fifteen years of friendship and collaboration, we’re finally asking each other the question: how did you get your first job as a private chef? This conversation traces each of our own unique culinary paths back to their humble beginnings cooking in homes across Los Angeles. We have no idea what took us so long to have this conversation, but are excited to discover so many unexpected similarities, including one that might be as surprising to you as it is to us! We’re also sharing some of the dishes that our clients asked us to make again and again, which we’re STILL cooking for our families and friends. This conversation really shows us that no matter how long you’ve known a friend, there’s always more to discover.

***

Links to recipes from this week’s show:

Blueberry Pudding Cake from Gourmet Magazine

Nobu’s Miso-Marinated Black Cod via Kathryn Hill at TheKitchn 

Mark Bittman’s Vegetable Soup 

Dorie Greenspan’s Paris Mushroom Soup

Ruth Reichl’s memoirs: Tender at the Bone and Garlic and Sapphires

One of Tyler Florence’s Flourless Chocolate Cake  recipes

Sonya’s Turkey Chili! (yes, she sent it to Kari as promised :)

This week we’re exploring our favorite meatless meals that are flavorful, easy, and exciting. These veggie-centric dishes include several one-pot meals, a deconstructed lasagna, and the “casserole” we both can’t stop making. We’ll also share a few surprising ways to use up that cauliflower! While we’re both fans of starting our week with a vegetarian dinner, we also don’t have any hard and fast rules about what day or time it needs to happen. This conversation inspired us both to get back into the kitchen and cook up all our favorite vegetable mains!

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Links to recipes from this week’s show:

Our favorite Farro + Cauliflower Parmesan, by Sarah Digregorio for The New York Times 

Bon Appetit’s Whole Eggplant Parmesan by Dawn Perry

Priya Krishna and Ritu Krishna’s Tomato Rice with Crispy Cheddar for The New York Times 

Yotam Ottolenghi’s Baked Rice via The Kitchn

Anna Thomas’ Love Soup cookbook, and her “beans + greens” recipe

Smitten Kitchen’s  Pizza Beans 

Heidi Swanson’s Baked Quinoa Patties 

Fly by Jing and Hot Mama Smoky Coffee Chili Oil 

Sonya’s Plov, while not meatless, you can modify it by omitting the meat or substituting it with your favorite vegetable or legume

From intimate dinners to huge potlucks, this week we reflect on our favorite dishes of 2022. These stand-out food moments made the cut, not because of their ingredients, but because of the special FOOD FRIENDS we shared them with and where we ate them. We are inspired by our friends’ beautiful cooking, insightful questions, and courageous projects that continue to expand the ways that we eat, cook, and talk about food.  

We’re so glad you’ve joined us here this year; we love sharing these conversations with you, and we appreciate all the feedback we’ve received from your reflections.  Thank you! We are going to take a break for a couple of weeks, and can’t wait to restart the conversation in 2023.  Happy holidays and happy new year!

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Links to recipes from this week’s show:

Diane Yen’s “Self Care Carbonara” reel on IG inspired Kari

Simply Recipes’ Braised Leeks

Sonya’s Apple & Honey Ruffle Milk Pie recipe

@ramenasayswow’s Crinkle Cake

Our food friend and cookbook author, Shannon Sarna, reveals all the details of her holiday cookie boxes and shares the recipes she must include each year, as well as some of the cookies she makes sure to leave out. She has us drooling over her cranberry streusel bars made with homemade cranberry jam (YUM!), as well as her legendary rainbow cookies from her new cookbook, Modern Jewish Comfort Food. 

We are thrilled to share this conversation and hope it gets you in the baking mood as much as it does for both of us. Tune in to hear why baking cookie boxes can be more than the alchemy of butter, sugar, and sprinkles… this special holiday tradition can communicate love, connect us to our past, and bring joy to our community.

This week’s episode leaves us asking: how do we get on Shannon’s holiday cookie list next year?

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Links to recipes from this week’s show:

Shannon’s new book Modern Jewish Comfort Food (it makes an amazing Hanukkah gift!)

Cranberry Crumble Bars from Baked From Scratch

Shannon’s favorite Whole Foods’ Chai Spiced Cookies, and Sonya’s favorite Chai Spiced Sugar Cookies

Shannon's Black & White Cookies on The Nosher

Kari’s favorite Spoon Cookies

Sue Li’s Orange, Pistachio, Chocolate Shortbread for the NY Times

Erik Kim’s Gojuchang Caramel Cookies for the NY Times

Chocolate Mint Crinkle Cookies From Tutti Dolci and

Classic Buckeyes!

“Classic Latkes & Country Ham” might not be an obvious holiday food pairing, but these two iconic dishes hold special places in our FOOD FRIENDShip.  

Sonya collected several key insights that led her to the latke of her dreams: crispy golden edges with a tender center. Surprisingly, one of those insights came from a catering experience with Kari, which helped Sonya to rethink the way she prepared latkes for a crowd. The conversation takes an unexpected turn to Christmas ham, a dish that has been shared for several generations by Kari’s family AND played a key part in Sonya’s life. 

The stories in this episode hint at several universal truths: crispy potatoes are good in any form, our friends are often our best teachers, and love can be expressed in many ways… even with a ham sandwich. 

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Links to recipes from this week’s show:

Sonya’s daikon and potato latkes with ponzu dipping sauce

A ham “recipe” that’s similar to Kurt Lauritzen’s, aka Kari’s dad

Michael Solomonov’s potato leek latkes

Kari’s favorite recipe for cheesy potatoes from Jessica Merchant (it’s the closest to her mom’s version)

Our favorite shaved veggie salads from Food and Wine and the NYTimes

You too can order Linda’s Latkes!

The buttery, crunchy Chex mix Kari ate throughout her life is the traditional version that comes from the recipe found on the cereal box. Recently, Kari discovered an updated version of Chex mix that inspired us to talk all about our favorite party snacks, including muddy buddies and ranch fun dip! These snacks are equally fun at a party as they are in a lunchbox, or on a long car ride.

Along with talking about our favorite childhood treats, in this episode we embrace our pasts and respective backgrounds, finding a deeper love and respect for the memorable foods that we may have once taken for granted.

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Links to recipes from this week’s show:

Furikake Chex Mix Snack from Hana Asbrink at Food 52 (It’s become our new favorite!)

Sohla El-Waylly’s Miso Party Mix

Classic Muddy Buddies! You can replace the peanut butter with tahini, or almond butter

Ranch Fun Dip from Sohla El-Waylly at Bon Appetit

French Onion Labne Dip from Romel Bruno at Food52

Welcome to our first guests! Lauren Miller Rogen and Seth Rogen have been hosting Thanksgiving together for close to twenty years. In this episode, they share stories about how they host and cook massive Thanksgiving gatherings, their favorite and not-so-favorite recipes, and how they’ve merged their different backgrounds (and tastes) to create new traditions with their friends and family.

Not surprisingly, there’s a lot of laughter as we debate the merits of cranberry JELL-O salad, sweet potato casserole with marshmallows, deep-fried turkey, and more!

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Links to recipes from this week’s show:

Slow Cooker Mac n’ Cheese

Traditional Cranberry JELL-O Salad (Lauren likes to add mandarin oranges)

The recent NY Times take on Cranberry JELL-O Salad

Serious Eats’ on How to smoke a Turkey

The Best Way to Fry a Turkey (but also, maybe don’t?)

This week we break down the elements for hosting a successful potluck meal, whether it’s for Thanksgiving or any time of year. We’ll share our favorite dishes, as well as tips for both hosting or attending potlucks.

As always, Kari and Sonya will share their unique culinary experiences like Kari’s favorite Midwestern “salads” that her family makes at Thanksgiving, both of which include Cool Whip. And Sonya shares a couple of different approaches to potato salad, including a classic Soviet potato salad that includes canned peas… and Kari’s not so sure about it.

For us, Thanksgiving and potlucks are a time to throw out the playbook and do what feels right to you. All traditions and food memories are welcome, even when they include Cool Whip and canned peas.

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Links to recipes from this week’s show:

Kari’s favorite farro salad: Charlie Bird’s Farro Salad by Melissa Clark

Sonya’s favorite Spinach and Roasted Vegetable Salad with Chickpeas, also by Melissa Clark

Kari’s family’s jello salad recipes

Sonya’s Salad Olivier recipe, a Soviet-style potato salad

Dorie Greenspan’s Pumpkin Stuffed with Everything Good

Sonya tells Kari all about the life-changing frittata made by her chef friend, Lauren Chandler. Who knew this simple egg dish could be so delicious with a few key, unexpected, ingredients?

Frittatas and egg casseroles are the perfect dishes to feed a crowd during the holiday season, or really any time of year. Kari and Sonya also talk about Kari’s breakfast egg casseroles, and the benefits of having a dish you can make the night before, and easily pop into the oven in the morning.

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Links to Lauren Chandler’s reference recipes + her notes about the frittata:

Bon Appetit’s - How to Master Frittata for a Crowd, as was as their How to Make a Perfect Frittata: Rules to Follow and Mistakes to Avoid

Lauren adds: “This was the jumping-off point. They say any dairy, but I used 1/2-cup of heavy cream per dozen eggs. The creaminess was definitely also due to the heavily caramelized onions. Also, I added 3/4=cup shredded Tillamook cheddar per dozen eggs, as well as herbs.”

Links to our favorite related recipes:

Just a Taste’s Make Ahead Breakfast Casserole is perfect for fall

Melissa Clark’s Green Strata with Goat Cheese and Herbs

Susan Spungen’s Sausage Egg and Kale Casserole

Marcella Hazan’s Bolognese Recipe

The kind of quiche Sonya grew up with, from Peas Love & Carrots

Kari is known for bringing jars of delicious, nourishing soups and broths to her friends’ doorsteps. Homemade broths and soups can be the best gift you can give someone, especially if they’re under the weather or going through a rough patch. In this episode, we talk about all the ways we like to make bone broth, mineral broth, and vegetable broth, and how we turn those broths into soup.

Links to some of our favorite related recipes:

Rebecca Katz’ Mineral Broth, and her book The Cancer Fighting Kitchen

Serious Eats collection of stock and broth recipes

Ina Garten’s chicken noodle soup recipe

Sonya’s chicken pelmeni recipe

Sonya’s quest for the perfect chocolate chip cookie led her on a 10-year journey of tasting, testing, and asking hundreds of questions all in the name of creating her ideal version of America’s most iconic cookie. In this episode, we examine the ingredients that make a great chocolate chip cookie, delving into specifics about butter, chocolate, and more. Sonya reveals details about the many chocolate chip cookies that she loved before creating her ultimate recipe for the perfect chocolate chip cookie. Kari confesses that she prefers to eat her cookies frozen and that her freezer is stocked with cookies of all kinds, including the colorful boxes sold by enthusiastic young girl scouts. Our conversation explores a spectrum of cookie making and eating that’s sure to leave you with a serious craving for your perfect version of a chocolate chip cookie!  

Links to some of our favorite recipes:

Bon Appetit’s Brown Butter and Toffee Chocolate Chip Cookies

Christina Tosi’s (of Milk Bar) famous chocolate chip cookie with non-fat milk powder

America’s Test Kitchen self-proclaimed, perfect chocolate chip cookie

Sonya’s Chocolate Tahini Chocolate Chunk Cookie

Alison Roman’s Salted Butter and Chocolate Chunk Shortbread