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! ***Links to recipes and favorites from this week’s show:Kale Pesto from Love & LemonsVegan parm made with Brazil nuts from Minimalist BakerSonya’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 TimesMark Bittman’s  or Giulia Scarpaleggia’s pasta frittataWe 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 & WineMarcella Hazan’s tomato sauceNY Shuk harissa and spices, and Diaspora Co spicesCrispy smashed potato recipe by J. Kenji Lopez-AltCurried coconut red lentils by Julia Turshen, The KitchnCashew cream via The KitchnWe 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.***Links to recipes and favorites from this week’s show:Sonya’s shawarma eggplant with zhugCast iron potato kugel from Smitten KitchenKari’s family’s strawberry jello and pretzel “salad” from Taste of Home Cheesy potato casserole Haroset recipes from around the world, via The NosherIna Garten’s Green Green Spring vegetables recipe Cilantro mint sauce from Chinois/Wolfgang PuckAlison Roman’s wine-braised short rib for the NY Times Zoe Bakes’ pavlova recipeTyler Florence’s flourless chocolate cake Shannon Sarna’s matzah toffeeWe 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 KimchimariHow to make tomato confit, from Sonya’s TikTokImmersion 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 seedsAll 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!***Links to recipes from this week’s show:Our favorite Benriner mandolin Carrots really do taste sweeter when they’re grated, via Food52Sonya’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 sandwichesMaria’s Italian Kitchen in Los AngelesWe 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!)***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 PhelpsGreen Thai Curry from Hot Thai KitchenLemon 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 SeafoodWe 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!***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 currantsSchug/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 TimesBaked orzo recipe from Yotam Ottolenghi via The GuardianWe 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.***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 crispPizzeria Mozza and Boreaks in Los AngelesMaurice in PortlandCheck 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!***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 MagazineSonya’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!***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 SeattleWe 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. ***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 AppetitTofu Guide from Serious EatsSilken Tofu with green onion from Garlic DelightVegan Mapo Tofu from David Tanis via the New York TimesHetty McKinnon’s Creamy Vegan Tofu Noodles for the New York TimesIsa Chandra Moskowitz’ Tofu Balls and Tofu Short RibsTofu 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 MagazineNobu’s Miso-Marinated Black Cod via Kathryn Hill at TheKitchn Mark Bittman’s Vegetable Soup Dorie Greenspan’s Paris Mushroom SoupRuth Reichl’s memoirs: Tender at the Bone and Garlic and SapphiresOne 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!***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 PerryPriya Krishna and Ritu Krishna’s Tomato Rice with Crispy Cheddar for The New York Times Yotam Ottolenghi’s Baked Rice via The KitchnAnna Thomas’ Love Soup cookbook, and her “beans + greens” recipeSmitten 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! ***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?***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 ScratchShannon’s favorite Whole Foods’ Chai Spiced Cookies, and Sonya’s favorite Chai Spiced Sugar Cookies Shannon's Black & White Cookies on The NosherKari’s favorite Spoon CookiesSue Li’s Orange, Pistachio, Chocolate Shortbread for the NY TimesErik Kim’s Gojuchang Caramel Cookies for the NY TimesChocolate 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.  ****Links to recipes from this week’s show:Sonya’s daikon and potato latkes with ponzu dipping sauceA ham “recipe” that’s similar to Kurt Lauritzen’s, aka Kari’s dadMichael 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 NYTimesYou 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.***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 MixClassic Muddy Buddies! You can replace the peanut butter with tahini, or almond butterRanch Fun Dip from Sohla El-Waylly at Bon AppetitFrench 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!***Links to recipes from this week’s show:Slow Cooker Mac n’ CheeseTraditional Cranberry JELL-O Salad (Lauren likes to add mandarin oranges) The recent NY Times take on Cranberry JELL-O SaladSerious Eats’ on How to smoke a TurkeyThe 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.***Links to recipes from this week’s show:Kari’s favorite farro salad: Charlie Bird’s Farro Salad by Melissa ClarkSonya’s favorite Spinach and Roasted Vegetable Salad with Chickpeas, also by Melissa ClarkKari’s family’s jello salad recipesSonya’s Salad Olivier recipe, a Soviet-style potato saladDorie 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. ***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 AvoidLauren 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 HerbsSusan Spungen’s Sausage Egg and Kale Casserole Marcella Hazan’s Bolognese RecipeThe kind of quiche Sonya grew up with, from Peas Love & Carrots