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Food Friends: Home Cooking Made Easy: Daily Summaries Delivered
by Food Friends
Do you love home cooking but hunger for better recipes that help you deliver quick and delicious meals to your dinner table? Two former personal chefs turned best friends share their expertise with each other and you! Kari and Sonya have been inspiring each other in the kitchen for over 15 years by swapping recipes, tips, and trade secrets in the pursuit of better home cooking. FOOD FRIENDS is a bi-weekly podcast inspiring home cooks to try new dishes in the kitchen by sharing trusted recipes, tips, and friendship. Every Tuesday, each host delivers 3 unique solutions to seasonal home cooking, like: how to make craveable soups with your farmers market haul, the easiest one-pot meals for busy nights, or what to do with leftover rotisserie chicken. On Thursdays, we serve up a pint-sized chat about our “Best Bite” of the week, pantry essentials we can’t live without, and more. Previous guests include Seth & Lauren Rogen, actor Randall Park & writer/director Evan Goldberg, recipe developer Justine Doiron, #1 Food & Beverage Substacker Caroline Chambers, and more. If you’re looking for a boost of fun in the kitchen by discovering recipes that will make mealtime easier and more delicious with a healthy dose of laughter, then you’ll want to dig in with FOOD FRIENDS! First-time listener? Tune into Episode 2: Don’t send flowers, send soup! and Episode 4: What do you bring to a potluck?
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- 3 days ago13 min
What Do You Do with Beets? | Answering Your Home Cooking Questions
Could beets become a family favorite if you just found the right way to make them? In this bite-sized episode, we share a listener's question with expert advice, simple strategies, and lots of delicious ideas to inspire your cooking!By the end of this episode, you’ll discover our favorite ways to use beets, like in colorful soups, as crispy chips, and in meal-prep-friendly salads. You’ll also learn some unexpected ways to incorporate beets into both savory AND sweet dishes. Plus, we share our best tips for the easiest ways to cook a big batch or even freeze beets for later. Tune in for a quick dose of home cooking inspiration!***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!***Links: Pineapple beet smoothie from Three Little ChickpeasRoasted beet hummus from Food 52Persian yogurt beet dip from Unicorns in the KitchenJeweled roasted vegetables (mix of beets, carrots, and Brussels sprouts) from The Food You CraveOven-baked beet chips from A Spicy PerspectiveScuttlebutt sandwiches from NYT CookingSabich sandwiches from Food NetworkBeautiful Soup by Celia Barbour for NYT CookingSonya’s family borscht recipe Ukrainian beet salad (Vinegret) from The New BaguetteRoasted beet salad over labneh from Evergreen Kitchen Roasted beets in a sherry vinegar marinade from Superman CooksFlourless beet brownies by Jerelle Guy for NYT Cooking Chocolate beet cake by Nigel Slater for Food 52****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!
- 5 days ago26 min
8 Make-Ahead Salads for Fall
What if your fridge were stocked with delicious fall salads, ready whenever you needed an easy lunch or a dish to bring to the next potluckFall gets busy fast, and that’s why this week we’re sharing eight make-ahead salads that hold up beautifully in the fridge, so you can have easy, nutritious meals and sides ready all week long.By the end of this episode, you’ll find out:The best fall produce for prepping salads in advanceSimple techniques for keeping vegetables crisp, layering textures, and maximizing flavorFlexible recipes for hearty lunches, potlucks, and holidaysPress play now for make-ahead salads that make busy fall days a little easier!***For more recipes and cooking inspiration, sign up for our free Substack here.And join us on our live monthly calls by upgrading your subscription to paid!***Links:Sonya’s fennel, apple, celery, pomegranate salad, and we like to use this mandoline for slicing veggies thinHoney and harissa farro salad by Deb Perelman from The Smitten Kitchen Cookbook, via Serious EatsQuinoa with caramelized corn and scallions by Lauryn Tyrell for Martha StewartFour bean salad with green romesco by Alison Roman from her cookbook: Dining InWarm green bean and lentil salad by OttolenghiLentil salad with roasted radicchio and cauliflower by Alexandra Stafford for Food 52Pearled couscous and tomato salad from Baked By MelissaDeborah Madison’s Ravioli and Tomato Salad with Masses of Basil from her cookbook: Vegetarian Cooking for Everyone (and the shelf-stable tortellini Kari gifted to Sonya, which would go great in this salad)****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!
- 1 weeks ago18 min
Cookbook Club, Fig & Almond Cake + A Vegetarian Phyllo Pie | Our Best Home Cooking Bites
What if using phyllo dough didn’t have to be difficult, and you could make a golden, buttery pie with a mountain of vegetables?In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!By the end of this episode, you’ll discover a seasonal cookbook full of flavorful intuitive recipes, and you’ll also find out why David Tanis’ fig and almond cake is a must-bake that's perfect for fall hosting.You’ll also learn how to make a meatless main packed with chickpeas, cauliflower, and sweet potatoes that reheats like a dream and has a surprise technique that makes it easy to make.Tune in for a quick dose of home cooking inspiration!***For more recipes and cooking inspiration, sign up for our free Substack here.And join us on our live monthly calls by upgrading your subscription to paid!***Links:How to Start a Cookbook Club from our SubstackCookbook club pick: David Tanis’ A Platter of Figs, which is out of print, but can be found used or at your local library tooSome highlights from cookbook club were: Corn, squash, and green beans with jalapeno butterFresh shell beans with sage and garlicBerbere pizzaFig and almond cake by David Tanis for NYT CookingSpiced veggie phyllo pie by Melissa Clark for NYT Cooking****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!
- 1 weeks ago36 min
What to Cook on Busy Weeknights: 6 Dinners with Maggie Hoffman
How do you make dinner happen every night without feeling like you’re starting from scratch?If you’re staring into the fridge at 5 p.m. with no idea what to make, this week Maggie Hoffman, host of The Dinner Plan, shares smart strategies for making weeknight cooking easier, along with a lineup of deeply satisfying fall dinners that come together quickly.Think: chewy noodles tossed in a 5-minute sauce, a crowd-pleasing sheet-pan meal, and a foolproof take on pasta e ceci.By the end of this episode, you’ll discover:Flexible meal-planning tricks that help ingredients stretch furtherFlavorful, low-effort meals that can pull you out of even the deepest cooking rutTwo meatless dinners that might end up in regular rotation in your kitchenPress play now for practical strategies and quick fall dinners that will make answering the question, “What’s for dinner?” a little easier.***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!***Links: Follow “The Dinner Plan” now wherever you listen to podcastsSubscribe to Maggie’s Substack: The Dinner Plan for more recipe inspiration. You can also find Maggie and more about The Dinner Plan on Instagram!Maggie’s favorite pasta: Zaynab Issa's Gochujang-Sesame noodles (With Sun Ramen Noodles)Meatless dinner: Georgina Hayden's clean-out-the-fridge pasta salad, from her cookbook: Medesque (with tons of weeknight-friendly recipes)Sheet pan meal: Melissa Clark's Harissa chicken with Leeks, from her book: “Dinner Changing the Game” which has many more sheet pan recipes.Maggie also highly recommends switching from half sheet to using stainless steel quarter sheet pans for this style of cooking (they fit in a toaster oven, and are dishwasher safe!)Maggie (and our!) favorite brand of harissa paste is from NY ShukComforting fall dinner: Jamie Oliver's Pasta e Ceci, from his book: Jamie’s Italy. Maggie loves to make small batches of stock with leftover rotisserie chicken bones in an Instantpot.Standout from “The Dinner Plan:” Maureen Abood's Arayes from her cookbook: Lebanese BakingWhat to cook when you don’t feel like cooking: A great loaded up sandwich like this Feta brined-chicken sandwiches made with grilled chicken. Maggie recommends grilling proteins for multiple meals at the same time, and for recipe inspiration she recs Noah Galuten’s Grill Time! Some of Maggie’s favorite cookbooks right now:River Cafe Green by Rose Gray and Ruth RogersVegetables the Italian Way by Giulia ScarpaleggiaCarla Lalli’s new book: <a href="https://amzn.to/45vxRZ3" rel="noopen
- 2 weeks ago25 min
Easy Pickles, A Quick Way To Use Up Broccoli + A Surprising Carrot Cake with Leah Koenig | Our Best Home Cooking Bites
What do you do when you have more vegetables than you know what to do with?In this bite-sized episode, we share the best things we ate this week to inspire each other—and you!By the end of this episode, you’ll discover a quick refrigerator pickle that can be made with almost any veggie, and you’ll also find out about a restaurant-inspired broccoli crostini that makes a satisfying meatless dinner for busy nights.Plus! Author Leah Koenig shares her “Best Bite” too: An easy carrot-date cake that requires no special equipment, with an unexpected ingredient in the frosting.Tune in for a quick dose of home cooking inspiration!***For more recipes and cooking inspiration, sign up for our free Substack here.And join us on our live monthly calls by upgrading your subscription to paid!***Links:Leah Koenig’s new book is: The Dessert Table: 100 Joyful Jewish Sweets, which includes her recipe for Date-carrot cake with orange blossom frosting.You can find more recipes from Leah on her Substack: The Jewish Table, and on Instagram @leah.koenig****Other links from today's show:Easy refrigerator pickles from Simply Recipes made with a crinkle-cut knife And here’s another fridge pickle recipe from Coley Cooks, if you want a less sweet pickle, with more spices.Lot 2’s pecorino-fried bread with broccoli adapted by Melissa Clark for NYT Cooking; Kari adapted it by cooking broccoli with butter and garlic, and serving it on toasted sliced bread topped with melty cheese (like young Parmesan, sharp cheddar, Monterey Jack, or Gruyere).Italian broccoli salad by Ali Slagle for NYT Cooking****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!
- 2 weeks ago38 min
Hosting this Fall? Four Menus for Seasonal Cooking at Home
What do you serve when you want to host, but don’t want to spend the entire day in the kitchen?Fall is one of our favorite seasons for gathering, from back-to-school dinners and Jewish High Holidays to casual meals with family and friends. But putting together a menu — and getting everything on the table at the same time — can feel like a lot of work.This week, we’re sharing four complete fall menus designed to help you plan ahead, cook strategically, and actually enjoy your own gathering. By the end of this episode, you’ll:Learn how to build a fall menu around dishes that can be prepped, cooked, frozen, or reheated ahead of timeDiscover a fully vegetarian menu that is casual and can feed a big crowdFind out the secrets to achieving tender brisket and flavorful roast chickenPress play for practical hosting strategies and fall recipes that make it easier to get dinner on the table… and enjoy it once you do!***For more recipes and cooking inspiration, sign up for our free Substack here.And join us on our live monthly calls by upgrading your subscription to paid!***We also highly recommend The Dinner Plan podcast and Substack for more recipe inspiration!***Links:Back to the Classics Rosh Hashanah Dinner:Plum challah by Sonya and Shannon Sarna for The NosherSmoked fish platter Ottolenghi fig hazelnut salad with radicchio and basil Eggplant Caponata from The Gjelina Cookbook, the exact recipe can be found in the book, or try this slightly adapted version from The Brick KitchenBeer and onion braised brisket from EpicuriousCast iron skillet potato kugel from Smitten KitchenFarro topped with roasted peppers and eggplants and spicy tahini dressing (recipe coming!)Glazed apple cider doughnut cake from Smitten Kitchen Vegetarian pizza party in Southern California Hot September Street corn dip with tortilla chipsMushroom pizza with kale and red onionsPotato rosemary pizzaRoasted vegetable salad with farro and goat cheese by Walder Wellness Arugula fennel apple salad (no cheese) by The First MessIce creamFall bounty dinner:Harissa apricot braised chicken by Samin Nosrat from Good ThingsCharred green beans and lemony yogurt by Yossy Arefi for NYT CookingOttolenghi pomegranate tomato s
- 3 weeks ago13 min
One-Pot Meatballs & Greens + Two Italian Cookies | Our Best Home Cooking Bites
What do you make when you have a package of ground chicken but no plan for dinner?In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!By the end of this episode, you’ll discover a 5-star-rated, one-pot dinner of lemony meatballs and greens that’s perfect for busy weeknights.You’ll also want to try two Italian cookies: an easy double-chocolate biscotti that can be made ahead and freezes well, and a buttery cookie with a distinctive shape and texture that would be right at home on a weekend brunch table.Tune in for a quick dose of home cooking inspiration!***For more recipes and cooking inspiration, sign up for our free Substack here.And join us on our live monthly calls by upgrading your subscription to paid!***Links:One-Pot Chicken Meatballs with Greens by Yasmin Fahr for NYT Cooking. To make this dairy-free, swap the yogurt for unsweetened coconut yogurt, or for 2 large eggsDouble chocolate biscotti by Jenn Segal from Once Upon a ChefTorchetti al burro (Italian butter cookies) from Recipe from Italy ****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!
- 3 weeks ago28 min
Recipes We’re Really Cooking! A Summer Recap + The Best of Season 4
What if the best recipes aren’t the newest ones, but the ones you keep coming back to?This week, we’re revisiting some of our favorite summer meals and sharing the recipes from Season 4 that have earned a permanent spot in our kitchens.By the end of this episode, you’ll:Discover make-ahead salads that have become staples in our kitchensFind a hosting-worthy sheet-pan dinner that’s easy enough for a weeknightGet two easy cookie recipes we bake year-round — and that are perfect for cookie boxes and giftingTune in now for easy, reliable recipes you’ll want to make again and again!***For more recipes and cooking inspiration, sign up for our free Substack here.And join us on our live monthly calls by upgrading your subscription to paid!***Links:Tostadas:Vegetarian Mexican tostadas from Muy Bueno CookingKari also mentioned making a take on tostadas based on Roasted Broccoli and Potato Tacos by Kay Chun for NYT Cooking Salads:Sweet and spicy melon salad by Christian Reynoso from NYT Cooking Savory watermelon cucumber salad from the Mediterranean Dish (similar to what Sonya makes, but hers doesn’t have feta)Korean carrot salad recipe from Alyona’s Cooking, and watch Danielle walk you through making her viral version on TikTokSweets:Sonya’s galette recipeSonya made a version with apricot + sour cherry and marzipan (she used frozen fruit), and Kari made a version with nectarine, peaches, and frangipane (with fruit from her Flamingo Estate farm box)OUR TOP RECIPES FROM SEASON FOUR:Mains:Broiled salmon and asparagus with creme fraiche by Molly Gilbert for Sunset MagazineKung Pao Tofu by Ham El Waylly for NYT Cooking Salads: Smitten Kitchen’s simplified version of the famous roasted chicken and bread salad from the Zuni Café CookbookFrizzled-onion cabbage salad by Shilpa Uskokovic for Bon AppetitSweets:Pistachio Hal
About Food Friends: Home Cooking Made Easy
Do you love home cooking but hunger for better recipes that help you deliver quick and delicious meals to your dinner table? Two former personal chefs turned best friends share their expertise with each other and you! Kari and Sonya have been inspiring each other in the kitchen for over 15 years by swapping recipes, tips, and trade secrets in the pursuit of better home cooking. FOOD FRIENDS is a bi-weekly podcast inspiring home cooks to try new dishes in the kitchen by sharing trusted recipes, tips, and friendship. Every Tuesday, each host delivers 3 unique solutions to seasonal home cooking, like: how to make craveable soups with your farmers market haul, the easiest one-pot meals for busy nights, or what to do with leftover rotisserie chicken. On Thursdays, we serve up a pint-sized chat about our “Best Bite” of the week, pantry essentials we can’t live without, and more. Previous guests include Seth & Lauren Rogen, actor Randall Park & writer/director Evan Goldberg, recipe developer Justine Doiron, #1 Food & Beverage Substacker Caroline Chambers, and more. If you’re looking for a boost of fun in the kitchen by discovering recipes that will make mealtime easier and more delicious with a healthy dose of laughter, then you’ll want to dig in with FOOD FRIENDS! First-time listener? Tune into Episode 2: Don’t send flowers, send soup! and Episode 4: What do you bring to a potluck?
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