Do you love the smell of simmering soup and freshly baked cookies filling your kitchen... but don't think you can manage cooking all that on a busy weekday? 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 a super easy, viral "glow" soup; it's velvety, full of nutrients, and fully plant-based. And for dessert, you’ll get inspired to whip up perfectly crispy-edged, chewy, chocolate chunk tahini cookies that come together in minutes.Tune in for a quick dose of home cooking inspiration! 

This holiday season, are you searching for easy party snacks that you can make-ahead so you can relax and enjoy your own party?&nbsp;Whether you're asked to bring an appetizer to a gathering or you’re hosting a holiday get-together, coming up with fresh, crowd-pleasing hors d’oeuvres can be a challenge. This episode offers creative party snacks from two former personal chefs who will help you create a memorable party!In this episode, you’ll discover:Expert tips for transforming a simple starter like olives and almonds Recipes that can be scaled up for large parties or scaled down for intimate gatherings, with tips from entertaining mavens like Martha Stewart.&nbsp;Decadent ideas that include a bit of caviar, to irresistible comforting appetizers like nostalgic queso dipListen now to discover a world of party snacks that will keep your guests talking and your gatherings deliciously unforgettable!***Sign up for our Substack for more support in the kitchen!***LinksMartha Stewart’s blanched snowpeas stuffed with boursin cheeseEndive boats with pear and blue cheese from The Yellow TableAmelia Satlsman’s roasted almonds and green olives, you can also find her squash puree for crostini in the The Santa Monica Farmers’ Market Cookbook or try this butternut squash puree&nbsp;Three ingredient goat cheese stuffed dates from Live Eat Learn&nbsp;Sonya’s beet-cured gravlax&nbsp;Ottolenghi’s butternut squash and tahini spreadTarte au soleil from Smitten Kitchen&nbsp;Mississippi roast by Jenn Crippen for All Recipes, and the NYT Cooking version&nbsp;Classic queso dip from All Recipes, and one without the Velveeta from Recipe Tin Eats***Got a cooking question? Call in and leave us a voicemail on our kitchen phone! 323-452-9084Sign up for our newsletter here for special offers and opportunitiesOrder Sonya's debut cookbook<a...

Are you in search of a salad that actually tastes exciting AND you can make-ahead for meal prep or your next potluck?&nbsp;In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!&nbsp;By the end of this episode, you’ll discover two winning make-ahead seasonal salads. You’ll want to try a colorful, nutty Napa cabbage salad that will hold up for days, or an equally stunning radicchio salad filled with comforting bites of dates and salted walnuts.&nbsp;****Want more support in the kitchen? We’re expanding our offerings and would love your input. Fill out our survey and enter our giveaway!***LINKS:Tune in for a quick dose of home cooking inspiration!&nbsp;Sonya’s Napa cabbage salad with peanut dressing&nbsp;Gochujang salmon from Cooking TherapyDavid Tanis’ persimmon salad with radicchio and walnuts from NYT Cooking, and radicchio salad with dates and hazelnuts by Joanna Weir from Epicurious&nbsp;Indian pav bhaji from Indian Healthy Recipes, and another from Cook with ManalPomegranate molasses salad dressing by Maureen Abood and whole grain dijon maple vinaigrette from Plays Well With Butter***Got a cooking question? Call in and leave us a voicemail on our kitchen phone! 323-452-9084Sign up for our newsletter here for special offers and opportunitiesOrder Sonya's debut cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Do you feel overwhelmed by the onslaught of Thanksgiving recipes and techniques coming at you?Tune into our episode to unlock your best holiday meal. We’re covering 5 essentials: classic roast turkey, the creamiest mashed potatoes, rich gravy, an exciting veggie side, and a stunning dessert.By the end of this episode, you’ll discover:Reliable tips and techniques for the perfect (never dry) turkeyThe secret to creamy, make-ahead mashed potatoes&nbsp;Simple, standout touches to veggies sides and desserts that will impress your guests&nbsp;Listen now to create a Thanksgiving feast filled with essential dishes and expert tips that guarantee a smooth, memorable holiday!&nbsp;***Sign up for our newsletter here for special offers and opportunities!***Links:Classic plug-in turkey roasterHow to dry brine a turkey from The KitchnDigital meat thermometerSonya’s go-to roast turkey&nbsp;Turkey stock from roasted turkey wings from How Sweet EatsClassic last-minute gravy with turkey stock by Julia Moskin and Kim Severeson for NYT CookingUltra creamy mashed potatoes made with a ricer or food mill by Andy Baraghani for Bon AppetitAnd perfect mashed potatoes (no special gear required) by Elise Bauer for Simply RecipesHow to reheat mashed potatoes from The KitchnHetty Lui McKinnon’s sticky gochujang brussels sprouts from her cookbook Tenderheart<a...

Have you ever picked up a haul of mushrooms and felt stumped on how to make the most of them?&nbsp;In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!&nbsp;By the end of this episode, you’ll discover how a kitchen fail can take an unexpected turn thanks to the gift of foraged mushrooms. And you’ll learn how to make a seasonal upgrade to classic French onion soup that relies on a slow cooker and some simple roasted mushrooms.&nbsp;Tune in for a quick dose of home cooking inspiration!&nbsp;***Links:Mushroom brushSauteed chanterelles mushrooms with butter and garlic from The PolonistMushroom and gruyere grilled cheese from Always from ScratchSlow cooker caramelized onions from Gimme Some OvenGarlic butter roasted mushrooms&nbsp; from Smitten Kitchen&nbsp;Caramelized French onion and mushroom soup from Williams Sonoma (just add farro to make it like Kari’s!)Slow cooker beans from Jennifer’s KitchenSlow cooker apple butter from Family Food On The Table***Want more support in the kitchen? We’re expanding our offerings and would love your input. Fill out our survey and enter our giveaway!***Got a cooking question? Call in and leave us a voicemail on our kitchen phone! 323-452-9084Sign up for our newsletter here for special offers and opportunitiesOrder Sonya's debut cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Are you bored with serving the same old veggie recipes week after week? Do you wish you could transform everyday ingredients into easy, vibrant, plant-forward meals?&nbsp;Tune in to our conversation with Justine Doiron of Justine Snacks. Justine has inspired countless home cooks with her viral vegetable-centric recipes and her passion for making seasonal produce the star of any meal.&nbsp;In this episode, you’ll learn:&nbsp;Pro tips on what to cook with fall favorites like cabbage, squash, and fennelThe simple yet sophisticated 15-minute noodle recipe that’s so good, her friends beg her to make itThe one pantry ingredient that Justine always keeps on hand – and how she uses it to boost any dishDon’t miss this chance to learn about Justine’s practical, approachable take on plant-forward cooking, and bring more vegetable-first, flavor-packed meals into your own kitchen! ***Links:Grab a copy of Justine Doiron’s new cookbook: “Justine Cooks”&nbsp;Discover more of Justine’s recipes on TikTok, Instagram, YouTube, and her website***Recipes from this episode:&nbsp;Spinach and ricotta gnudiZhoug beans with crispy potatoes&nbsp;Crispy lime cabbage with turmeric white bean mashUpside-down blueberry cakeTiramisu cookieThe world-famous Butter BoardIna Garten’s engagement roast chicken recipe&nbsp;***Want more support in the kitchen? We’re expanding our offerings and would love your input. Fill out our survey and enter our giveaway!Got a cooking question? Call in and leave us a voicemail on our kitchen phone! 323-452-9084Sign up for our newsletter here for special offers and opportunitiesOrder Sonya's debut cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Want more support in the kitchen? We’re expanding our offerings and would love your input. Fill out our survey and enter our giveaway!***Is your week feeling extra full and hectic? Are you searching for satisfying meals that will warm up your day?&nbsp;In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!&nbsp;You’ll discover a surprising 10-minute breakfast that’s gluten-free and full of flavor, and you’ll also learn how to make a comforting batch of classic cabbage rolls… and what to do if your recipe doesn’t go quite as planned.&nbsp;Tune in for a quick dose of home cooking inspiration! ***Links:Noona buckwheat flour pancake mixSonya’s stuffed cabbage recipe and her vegetarian stuffed cabbage, both of which can also be found in her cookbook, Braids***Got a cooking question? Call in and leave us a voicemail on our kitchen phone! 323-452-9084Sign up for our newsletter here for special offers and opportunitiesOrder Sonya's debut cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Want more support in the kitchen? We’re expanding our offerings and would love your input. Fill out our survey to be entered in our giveaway, and for more home cooking inspiration, sign up for our free Substack!***What’s your ultimate comfort food on those chilly, bone-tired days?Sometimes you need soul-soothing meals that offer comfort but don’t require hours in the kitchen or a pile of dishes; and other times, comfort can mean spending a day in a warm, cozy kitchen.&nbsp;This week, we explore our top one-pot wonder dinners, warming you from the inside out while keeping the mess to a minimum.&nbsp;By the end of the episode, you’ll:Discover the easiest one-pot creamy broccoli mac &amp; cheese&nbsp;Learn about a versatile vegan curry that uses pantry staples Find out about an unexpected sheet pan dinner that’s kid-tested and mother-approved!Tune in now to master the art of one-pot meals that will fill your home with mouthwatering aromas and will simplify your busy weeknight cooking!***LINKS:Ali Salgle’s one-pot broccoli mac and cheese for NYT CookingOne-pot bucatini with cauliflower and capers from Martha StewartIna Garten’s easy turkey lasagnaOne-pot chicken meatballs with greens by Yasmin Farh for NYT CookingBraised coconut chickpeas with greens by Faith Durand for The Kitchn iSheet-pan bibimbap by Eric Kim for NYT CookingSlow cooker/Crock Pot tortilla soup from Spend With PenniesSarah DiGregorio’s slow cooker pasta e fagioli for NYT Cooking20-minute rotisserie chicken tortilla soup (without a slow cooker) by Olivia Adriance***Sign up for our 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!...

After a long commute home, are you craving a dinner you can whip up straight from your pantry?&nbsp;In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!&nbsp;You’ll want to cook up this easy vegetarian pasta with lentils that comes together in 25 minutes or less, and you’ll learn the secret to making the crispiest vegetarian schnitzel for a comfort dinner that will delight any diner at your table!&nbsp;Tune in for a quick dose of home cooking inspiration! ***Links:Zucchini schnitzel aka fried zucchini from Spend with PenniesLentils with pasta and caramelized onions by Mark Bittman for NYT CookingEpisode 23 – All about our failures and firings as personal chefs***Got a cooking question? Call in and leave us a voicemail on our kitchen phone! 323-452-9084Sign up for our newsletter here for special offers and opportunitiesOrder Sonya's debut cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Feeling a chill in the air and looking for a way to warm up after a busy fall day?As the days get shorter and cooler, we crave comfort food that are nourishing, while still simple to make at home. But with so many different recipes out there, how do you choose a soup that will truly hit the spot?&nbsp;Whether you want a quick weeknight option or a slow-simmered weekend treat, this episode will inspire you to make the most of soup season. By the end of this episode, you’ll…Discover the viral “Glow Soup” — creamy, nutritious, and 100% plant-basedLearn tips for creating hearty, flavorful broths in your slow cooker or Instant Pot that can be enjoyed as a healthy snack or used to elevate classics like tomato, lentil, or chicken noodleGet creative with root veggies and hearty greens, combining them with pantry staples like smoky spices and coconut milk to take your soup game to the next levelTune in now to learn how to create soul-warming soups that will carry you through autumn and into winter with ease and comfort!***Links:The viral TikTok “Glow Soup” by Maddie Harrington/NutriouslyeasySimilar to Kari’s soup: Andouille sausage + black bean soup with fire-roasted tomatoes by Sarah Carey for Martha Stewart, or this sausage, kale, and lentil soup (just swap the tomatoes for fire-roasted ones)Olia Hercules’ Tarragon Soup from her cookbook Kaukasis: The culinary journey through Georgia, Azerbaijan &amp; beyondClassic French onion soup with beef stock and white wine, and a mushroom farro version from NYT CookingSlow cooker carmelized onions from Gimme Some OvenParsnip soup options – Easiest parsnip soup form Taming Twins , Carrot-Parsnip Soup from NYT Cooking, and Apple parsnip soup from Dana’s TableWhite chicken chili (with 3 different methods!) from Add a Pinch, and a 5-ingredient white chicken chili from Gimme Some Oven***Got a cooking question? Call in and leave us a voicemail on our kitchen phone! 323-452-9084Sign up for our newsletter here for special offers and opportunitiesOrder Sonya's debut cookbook<a...

Have you ever wondered what kitchen gadgets are essential to any home? Or maybe you’re looking for some new cookbook inspiration?In this bite-sized episode, we share listener questions – and answer with expert advice – to inspire each other and you!&nbsp;You might be surprised to hear what pieces of inexpensive equipment two former personal chefs consider a must-have in our respective kitchens. You’ll also discover the cookbooks we keep reaching for over and over again.&nbsp;Tune in for a quick dose of home cooking inspiration, and call our hotline 323-452-9084 with your own culinary question!***LinksKari’s favorite books and gadget:Love Soup: 160 All-New Vegetarian Recipes from the Author of The Vegetarian Epicure by Anna ThomasSonya’s cookbook, Braids: Recipes From My Pacific Northwest Jewish KitchenWide mouth funnelSonya’s favorite books and gadget:Cooking for Artists by Mina StoneAround My French Table by Dorie GreenspanBenriner mandoline***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! 323-452-9084Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Packed lunches just got easier!&nbsp;If you need a boost for your midday meal, this week we’re sharing expert tips to help you upgrade your lunch game—whether you're meal-prepping for the week ahead or looking to pack something up in minutes.By the end of this episode, you’ll:Learn the 5 elements for building nutritious and customizable "adult Lunchables."Discover flavorful, protein-rich salads that can be prepped in advance (and get better over time).Find out how to stock your freezer with satisfying, grab-and-go lunches that are simple, satisfying, and kid-friendly.If you’re craving lunch that’s delicious, quick, and easy to prep, tune in now and take your packed lunches to the next level!***Links:Easy adult lunchable ideas from Nourished by NicCrispy chickpeas from Minimalist BakerLittle Sesame Hummus, Sonya’s favorite store-bought varietyQuinoa and broccoli spoon salad by Sohla El-Waylly for the NY TimesHerby quinoa salad with feta and pomegranate by Sarah Cook for BBC Good FoodItalian pasta salad with homemade dressing from Tastes Better From Scratch, or the classic Italian pasta salad with bottled dressing from Plowing Through Life&nbsp;Spiced maple roasted carrots with zhoug recipe is in Sonya’s cookbook Braids, and you can find her “health salad” hereKenji Lopez-Alt’s Kale Caesar salad for Serious EatsMassaged kale salad with tahini dressing from Big Delicious LifeFennel and lentil salad by Yasmin Fahr for NYT CookingShaved brussels sprouts salad with walnut and pecorino from NYT Cooking&nbsp;Homemade bean and cheese burritos and how to freeze them from Two Peas and their PodYewande Komolafe’s <a href="https://cooking.nytimes.com/recipes/1022540-breakfast-burritos?algo=identity&amp;fellback=true&amp;imp_id=7525482978345933&amp;req_id=897484638386140&amp;surface=cooking-search-web&amp;variant=0_relevance_reranking" rel="noopener noreferrer"...

Are you searching for a quick easy one-pan meal that you can make any night of the week?&nbsp;In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!&nbsp;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!&nbsp;***Links to from this week’s show:Crisp gnocchi with brussels sprouts and brown butter by Ali Slagle via NYT CookingIna Garten’s lentil vegetable soupAdrian Hale’s pita recipe can be found in her book Mama Bread!***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! 323-452-9084Sign 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?&nbsp;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:Learn how to make a foolproof whole roast chicken that’s juicy and packed with flavorDiscover a crowd-pleasing marinated drumstick recipe perfect for hosting big groups or for potlucksFind out why one-pot chicken orzo dishes are the ultimate comfort food solution—without complicated steps or fancy ingredientsTune in now to boost your chicken dinners with these simple yet incredibly delicious techniques and recipes!***Links to from this week’s show:Ina Garten’s perfect roast chicken recipe and her engagement roast chickenMary Me Chicken by Lindsay Funston for DelishSimple, classic roast chicken by Melissa Clark for NYT CookingGiada De Laurentis’ chicken cacciatore&nbsp;Sonya’s chicken tinga recipe and her Seattle-style chicken teriyakiLemongrass, soy, ginger drumsticks from Barossa Fine FoodsSam Sifton’s soy basted chicken thighs with spicy cashews for NYT CookingColu Henry’s skillet chicken with pearl couscous and Moroccan spices for NYT CookingWeeknight fancy chicken and rice by Asha Gomez and Martha Hall Foose for NYT Cooking***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! 323-452-9084Sign up for Sonya’s free Substack, or order her debut cookbook<a href="https://www.sonyasanford.com/book" rel="noopener noreferrer"...

Do you want to incorporate more meatless meals into your week but feel stuck on what to cook?&nbsp;In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!&nbsp;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!***Links to from this week’s show:Greens Pasta by Joshua McFadden via NYT Cooking&nbsp;Tofu katsu recipe from Food52Carla 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! 323-452-9084Sign 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?&nbsp;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 aromasDiscover an elegant appetizer that stars fresh pears and is perfect for a stunning brunch or your next dinner partyGet 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! ***Links to from this week’s show:Skin-on, no sugar, homemade apple sauce from Zero Waste ChefSlow cooker apple butter from Family Food On The Table, and homemade apple butter with the peels onThe Kitchn’s guide on apple butterKari’s favorite blister-fried peanuts&nbsp;Celery, apple, peanut salad by Joshua McFadden from Bon AppetitThe fennel, sausage, apple casserole recipe can be found in the cookbook Six Seasons: A New Way With Vegetables by Joshua McFadden and Martha HolmbergApple dumpling recipePear, mascarpone crostini recipe can be found in the cookbook Seriously Simple HolidaysPear + mascarpone crostini from Cake-n-Knife Blog&nbsp;Sonya’s pear, rosemary, goat cheese galetteEndive salad with pear, pecans, and dijon dressing from the Salad WhispererBittersweet chocolate and pear cake from Smitten Kitchen&nbsp;Fuyu v. hachiya persimmons explainedDavid Tanis’ persimmon salad with radicchio and walnuts from NYT Cooking<a...

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?&nbsp;In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!&nbsp;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.&nbsp;Tune in for a quick dose of home cooking inspiration! ***Links to from this week’s show:Sonya’s Yemenite white bean soup with zhougHow to make crispy taco salad shells from Natasha’s Kitchen, and a roasted cauliflower taco bowl to serve inside it from Budget BytesFor a more classic take, try taco salad by Sohla from&nbsp; NYT Cooking***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! 323-452-9084Sign 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.&nbsp;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.&nbsp;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&nbsp;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&nbsp;Don’t miss out on this essential fall hosting episode — press play now to make your next gathering unforgettable!&nbsp;***Links to from this week’s show:Menu #1Yotam Ottolenghi’s fig, radicchio, and hazelnut salad for the GuardianSonya’s beef plov and plum frangipane babka&nbsp;Sonya’s honey sesame cake and one-bowl tzimmes cakeMenu #2Baked brie by Ina Garten&nbsp;&nbsp;Ottolenghi’s quinoa and fennel salad for Bon AppetitPear slab pie with sour dried cherries from Martha Stewart LivingMenu #3Sonya’s smoked fish platterColu Henry’s sheet pan roasted chicken with shallot and roasted grape for NYT CookingSonya’s apple + walnut spiced cookies in her recent SubstackMenu #4Classic cheese ball recipe from It Tastes Better From ScratchFried chicken from your favorite placeTexas Chocolate Cake from All Recipes***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! 323-452-9084Sign 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***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!)&nbsp;Farro and cauliflower parm by Sarah DiGregorio for the NYT CookingMelissa Clark’s spinach salad with roasted root vegetables and spiced chickpeas &nbsp;for NYT CookingOur potluck episode - Season 1, Episode 4***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! 323-452-9084Sign 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?&nbsp;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.&nbsp;2. Learn how to turn simple roasted squash into a luscious mash with caramelized onions and topped with fresh herbs3. Find out how to maximize pantry staples to transform simple roasted peppers and grilled eggplant, and turn them into crowd-pleasing meatless mealsTune in now and get inspired to create memorable fall meals using your favorite seasonal produce - straight from your local farmers’ market to your table!***Links to from this week’s show:ABC Kitchen’s squash toast by way of Smitten Kitchen&nbsp;Delicata squash, corn, zucchini fritters by Kay Chun from NYT Cooking&nbsp;Kale, delicata, ricotta salata salad from Camille StylesSonya’s plum and rosemary challah, her marinated red bell peppersIna Garten’s plum cake tatin&nbsp;Grilled eggplant with lemons and labne, with fresh mint by Dawn Perry from Bon AppetitGreek Fisherman’s Stew by Florence Fabricant from NYT CookingGarlic butter roasted mushrooms from Smitten Kitchen***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! 323-452-9084Sign 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?&nbsp;In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!&nbsp;You’ll want to make this healthy salmon recipe that comes together with pantry staples, and take your weeknight dinners to the next level.&nbsp;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.&nbsp;Tune in for a quick dose of home cooking inspiration!***Links to from this week’s show:Harissa-honey glazed salmon (which can be swapped with steelhead trout)Hudson valley fisheries steelhead troutSonya’s favorite brand of harissa pasteMelissa Clark’s peach cobbler for NYT Cooking***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! 323-452-9084Sign 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?&nbsp;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.&nbsp;2. Discover how to create a warm and inviting atmosphere by pulling fluffy homemade focaccia out of the oven just as the doorbell rings.&nbsp;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.&nbsp;Tune in now for home cooking tips, recipes, and heart-warming stories with Carolina Gelen!&nbsp;***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 potatoesHot mustard DoritosCarolina’s cookbook pick: Shelf Love by the Ottolenghi test kitchen***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! 323-452-9084Sign 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?&nbsp;In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!&nbsp;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?)!&nbsp;Tune in for a quick dose of home cooking inspiration! ***Links to from this week’s show:Giada’s scarpaccia video and her recipe (gluten-free!)Vegan version of scarpaccia from Earth To Rocco&nbsp;Nutter butter ice box cake from Store Bought Is Fine***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! 323-452-9084Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Feeling overwhelmed with weeknight dinners?&nbsp;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.&nbsp;This week you’ll…1. Discover versatile pasta recipes that rely on the most basic pantry staples2. 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 pastaDon't miss out on these lifesaving pasta recipes—hit play now and make your next weeknight dinner a breeze!***Links to from this week’s show:A chickpea and spinach pasta similar to Kari’s greens and beans&nbsp;Sonya’s cranberry brothy bean and orzoZucchini Bow Ties with parm and yogurt from Food &amp; Wine&nbsp;Melissa Clark’s one-pan spinach and feta orzo with peas from NYT CookingSausage and Peppers with Broccoli by Kay Chun from NYT CookingCarolina Gelen’s tuna cacio e pepe recipeTortellini with Brown Butter, Sage + Walnuts by Molly Baz from Bon AppetitSungold tomato pasta from Wishbone Kitchen&nbsp;Pasta with Pumpkin Brown Butter Sauce from Food &amp; WineRigatoni with Lemony Kale and Pecorino Pesto from Food &amp; Wine***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! 323-452-9084Sign 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?&nbsp;In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!&nbsp;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.&nbsp;Tune in for a quick dose of home cooking inspiration!***Links to from this week’s show:A dumpling stir-fry recipe from the Kitchn, similar to what Kari made this weekGrilled green beans from A Couple CooksA 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! 323-452-9084Sign 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?&nbsp;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!***Links to from this week’s show:We recommend local restaurant supply stores for sheet pans, or these excellent Nordicware pansSonya’s sheet pan Seattle-Style chicken teriyaki&nbsp;The Meatball Shop’s cookbookSheet pan sausage supper via Food NetworkSheet pan chicken parm via Rich RosendaleSheet pan haloumi via The KitchnSheet pan eggplant parm via Food &amp; WineSheet 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]! Or give us a CALL on our kitchen phone! 323-452-9084Sign 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!&nbsp;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!***Links to from this week’s show:Soy-butter corn ramen by Hetty Lui McKinnon for the NY TimesOttolenghi’s soba noodle and eggplant recipe via 101 Cookbooks – skip the dressing in the recipe and make a nutty peanut or tahini sauce instead.&nbsp;For an easy dressing, use this peanut sauce recipes but swap the peanut butter with tahini, and the chili sauce with gochujang, in this ***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! 323-452-9084Sign 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?&nbsp;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 mealsCreative ways to get dinner on the table without dirtying every dish in your kitchenHow Caroline has built the #1 Food &amp; Beverage Substack, and helped countless home cooks in the processTune in now to master the art of low-effort, high-reward cooking and make your weeknights easier!***Links to from this week’s show:What to cook when you don’t feel like cooking, Caroline Chambers’ SubstackYou can also find her on Instagram, or tune into her podcast: So Into ThatCaroline’s brand new cookbook: What to Cook When You Don’t Feel Like Cooking&nbsp;Caroline’s: Sheet pan roasted sweet potato and chickpeasCaroline’s: Salmon crunch bowls&nbsp;Caroline’s: 5-ingredient skillet enchiladas***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! 323-452-9084Sign 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?&nbsp;In this bite-sized episode, we share a listener question - and answer with expert advice - to inspire each other and you!&nbsp;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!***Links to from this week’s show:How to make a shrub with any combination of fruit + herb from Food52Rosemary infused syrup from The Bearded ChefMarinated rosemary chicken from All RecipesSonya’s simple tomato confit with thymeRosemary white bean salad from the Splendid TableAnd a rosemary white bean salad with cherry tomatoes from Simply RecipesSonya’s rosemary turmeric roasted nutsJustine 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! 323-452-9084Sign 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?&nbsp;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 aioliLearn how to make creamy, nutrient-packed dressings that are surprisingly non-dairyUnlock the secret to creamy chia puddings and luscious mango lassis&nbsp;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.&nbsp;Tune in now to discover how this versatile kitchen tool can upgrade your next meal!***Links to from this week’s show:Mango coconut chia pudding from Ali HookeMango Lassi from Swasthi’s Recipes&nbsp;Sonya’s savory blintzes recipe (or just use the batter part), and Shannon Sarna’s sweet blintzesJulia Child’s crepe recipeTraditional aioli from Melissa Clark via NYT Cooking, and cheater’s aioli from Cookie &amp; Kate&nbsp;Broccoli Mum’s tofu dressing for cabbage salad from TikTok, and Basil tofu dressing (with silken tofu) from Viet World KitchenWhipped Tofu dip recipe by Kate Kassin via Bon Appetit&nbsp;Carrot miso ginger dressing from Nutri BulletLamb and cilantro mint sauce recipe is from the cookbook: Seriously Simple: Easy Recipes for Creative Cooks&nbsp;A similar cilantro mint sauce, but use a blender instead of a food processor to get a better texture&nbsp;Basil oil from the NY TimesSummer gazpacho with coconut water, and Julia Moskin’s “Best gazpacho” from the NY TimesChilled golden beet buttermilk soup from the NY Times, and Jamie Oliver’s chilled buttermilk beet soup&nbsp;Avocado date shake from&nbsp; Primavera AvocadosSonya’s raspberry tahini date shake recipe***We love hearing from you — follow us on...

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!&nbsp;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.&nbsp;***Links to from this week’s show:10-minute sausage skillet with cherry tomatoes and broccolini by Anna Stockwell for EpicuriousPaneer with burst cherry tomato sauce by Sohla El-Waylly for Bon AppetitSonya’s herby potato salad recipe can be found in her cookbook BraidsHow to make Sonya’s cherry tomato confitYou can find our full tomato episode here***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! 323-452-9084Sign 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?&nbsp;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…&nbsp;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.&nbsp;2. Get inspired by unexpected salad, soup, and pasta recipes like ramen with soy butter and a 5-star vegan coconut corn soup3. 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 potluckTune into our latest episode now to satisfy all of your corn-y cravings! ***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 cornCompound chili lime butterHow to make corn ribs from Food WishesAll Time restaurant in Los AngelesCorn soup with basil by David Tanis for the NY Times, and chilled corn soup with basil oil&nbsp; from Food52Soy butter corn ramen by Hetty Lui McKinnon for the NY TimesSarah Jampel’s spicy corn coconut soup for the NY TimesHam El-Waylly’s corn and miso pasta salad for the NY TimesSue 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&nbsp;Colu Henry’s orecchiette with corn, jalapeno and feta for the NY TimesSonya’s corn, romano bean, tomato pasta dish&nbsp;Korean corn cheese by Darun Kwak 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! 323-452-9084Sign 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.&nbsp;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 tofuOta tofu&nbsp; in Portland, OR (sorry we mispronounced it!)Crispy baked tofu from Cookie &amp; KateSonya’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! 323-452-9084Sign 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?&nbsp;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 crustsGet inspired to make a variety of pies, and also galettes, hand pies, and an easy-to-assemble ice cream pie with no baking required!&nbsp;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.&nbsp;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 hereFollow Danielle and Pablo’s instagram&nbsp;Puff pastry hand-pies via Sally’s Baking Additiction&nbsp;Sonya’s galette recipe&nbsp;Skillet pie from America’s Test Kitchen&nbsp;Alison Roman’s double-crust peach pie&nbsp;Smitten Kitchen’s sour cherry slab pie10-minute ice cream pie from Gimme Some OvenEdna Lewis’ lemon chess pie via The Butter LabDerby 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! 323-452-9084Sign 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!&nbsp;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 TimesNot-so-classic peach melba by David Tanis for the NY TimesPerfect 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! 323-452-9084Sign 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?&nbsp;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.&nbsp;You will discover:1. Casseroles that emphasize veggies, herbs, and flavor, yielding delicious modern meals that are hearty but not heavy&nbsp;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 enjoymentTune 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&nbsp;Heidi Swanson’s quinoa pattiesEggplant and bulgur stuffed vegetables from Gourmet Magazine&nbsp;Sonya’s stuffed tomato recipe&nbsp;Smitten Kitchen’s ratatouilleLayered Eggplant, Zucchini and Tomato Casserole from Food &amp; WineOur favorite brand of mandolineSummer squash gratin by Laura Rege for Food &amp; WineClassic Jiffy corn casserole from The KitchnScratch-made corn casserole with poblano from My Texas Kitchen and also from Eating Well&nbsp;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! 323-452-9084Sign 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?&nbsp;In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!&nbsp;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!&nbsp;&nbsp;***Links to from this week’s show:King Arthur flour frangipane (almond cream) recipeSonya’s rainbow salad&nbsp;Seka Hills elderberry balsamic vinegar&nbsp;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! 323-452-9084Sign 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?&nbsp;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!&nbsp;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.&nbsp;2. How to bake a summer tomato tart that even The Great British Bake-Off would approve of, hint: no soggy bottom pies allowed.&nbsp;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 minutesDon’t miss out on these six mouth-watering tomato recipes and tune in now to transform your summer cooking!&nbsp;***Links to from this week’s show:How to make a bacon weave video from Justin Chapple for Food and Wine, and his BLT recipeAn HLT sandwich from the NY Times&nbsp; – like a BLT but with halloumi &nbsp;insteadYemenite tomato dip from OttolenghiPan con tomate (spanish tomato bread) by Kenji Lopez-Alt for Serious EatsHoda’s restaurant in Portland, ORA fatoush salad with pomegranate molasses dressing by Reem Assil via Tasting Table&nbsp;How to make homemade pita chips from Natasha’s Kitchen&nbsp;Fresh tomato tart by David Leibovitz, and another great tomato tart from Smitten Kitchen&nbsp;Paneer with burst cherry tomato sauce by Sohla El-Waylly for Bon Appetit10-minute sausage skillet with cherry tomatoes and broccoli by Anna Stockwell for EpicuriousSimply Tomato cookbook by Martha Holmberg, and her tips on frying up tomato leaves57 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! 323-452-9084Sign up for Sonya’s free Substack, or order her debut cookbook <a...

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!&nbsp;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 TimesSonya’s One-bowl sour cherry cake&nbsp;Cherry pitter from OXOGreat 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! 323-452-9084Sign 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&nbsp;2) Time-saving tricks for prepping and storing your farmers' market haul, including how to preserve the bounty for future ease and enjoyment.&nbsp;3) Unique, trusted recipes for our top 6 produce itemsTune 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 KitchnMixed sabzi with yellow 8-ball squash from the NY TimesSuperba restaurant in Los AngelesGrilled romano beans by Karen MartiniCauliflower salad by Ham El-Waylly for the NY Times – serve it in buttered hot dog buns!Cilantro date chutney &nbsp;by Samin Nostrat for the NY Times, (she suggests putting it on turkey sandwiches)&nbsp;Little breakfast parfaits with lemon yogurt + fresh cherries, kid friendly!Upside-down sweet cherry cake by Jerelle Guy for the NY TimesSonya’s One-bowl sour cherry cakeYou 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! 323-452-9084Sign 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?&nbsp;In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!&nbsp;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&nbsp;Rick Martinez’s chicken taquitos from the NY Times&nbsp;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! 323-452-9084Sign 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.&nbsp;In this episode, you’ll discover1) 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.&nbsp;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 experience3) 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?&nbsp;In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!&nbsp;***Links to from this week’s show:Ali Slagle’s Farro and Lentils with Jammy Onions from the NY TimesSonya’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! 323-452-9084Sign 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!&nbsp;Tune in for a quick dose of home cooking inspiration!

Are you craving fresh flavors to brighten up your summer meals and entertaining menus?&nbsp;Discover how summer herbs can transform simple recipes into tasty, seasonal meals that will delight your tastebuds + your guests all summer long!&nbsp;In this episode, you’ll learn:1) Creative ways for using herbs in everyday cooking, like&nbsp; “any herb green sauce” you can blend in seconds to serve with grilled meats and veggies2) Expert tips on how to use herbs in your summer cocktails and mocktails3) A thoughtful hosting gift straight from your garden or farmer’s marketTune 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&nbsp;How to make homemade herbal teas from Learning HerbsHow to brew herbal teas by Naomi Spector from Learning HerbsVietnamese lettuce wraps with fresh herbs by Nagi Maehashi of RecipeTin Eats&nbsp;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! 323-452-9084Sign 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!&nbsp;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&nbsp;crunchy-fresh elements you already have in your fridge.&nbsp;Tune in for a quick dose of home cooking inspiration! ***Links to from this week’s show:Sam Sifton’s ground beef taco recipe &nbsp;from the New York TimesSloppy Joe recipe with bonus veggies via Celebrating SweetsSonya’s rainbow salad recipe guideGreat Jones colorful sheet pansWe 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?&nbsp;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.&nbsp;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.&nbsp;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!&nbsp;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 52Ina Garten’s onion dip recipeWhipped feta by Daniel Gritzer for Serious EatsBaked goat cheese and cherry tomato dip from Foody SchmoodyMichael Solomonov’s hummus recipe from dried beans, and his 5-minute hummus recipe with canned chickpeas&nbsp;“Delicious Dips” cookbook by Diane Morgan, which includes Kari’s favorite Cauliflower dipA cauliflower dip, from the Times of India&nbsp;Ukrainian eggplant caviar recipe from The New BaguetteA Midwestern-style Taco Dip Recipe from Sugar Spun RunClassic 7 Layer Dip by Ali Slagle for The New York TimesSmoked 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! 323-452-9084Sign 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?&nbsp;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!&nbsp;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.&nbsp;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 creamAdd 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 recipesIna Garten’s mocha icebox cakeChocolate wafers for icebox cake18 ice cream pie ideas from Taste of HomeNot-so-classic peach melba from David Tanis for the NY TimesClassic Scotheroos recipes from Tastes Better From ScratchBuckeyes recipe by Tammy Winters for All RecipesTricia Yearwood’s no-bake rocky road barsAll the rocky road bar combos on TikTokIna 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! 323-452-9084Sign 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!&nbsp;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!&nbsp;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 KitchenSonya’s tahini coffee cake recipeGluten-free teff coffee cake coming soon to the Maskal Teff recipe library&nbsp;Teff flour from Maskal TeffWe 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!