Does turning on the stove in the summer stress you out? Do warm, long evenings make you dream of hosting friends for delicious meals at home?Let’s be honest: no one wants to slave away in a kitchen on a hot summer day. This week, we’re offering six approaches to summer dining that will make gathering around the table a breeze.This week you’ll discover:1. Strategies for prepping your menu 90% ahead of time, like making colorful and versatile sheet pan salads that offer a no-fuss approach to serving veggies2. Tips on how to grill with ease3. The perfect pasta dish to take to parties, beaches, and picnicsReady to transition into relaxed summer cooking with easy-to-make recipes? Tune in now for all the tips and menus for delicious summer home cooking!

Have you ever wanted to serve a show-stopping dessert that relies on just 3 pantry staples you already have in your kitchen?In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! You’ll want to make this 3 ingredient classic French pastry that’s endlessly adaptable! Plus, cook up a braised turkey breast for a meal prep dream. It’s a make-ahead, one-pot recipe, that will leave you with leftovers, too!Tune in for a quick dose of home cooking inspiration! ***Links to from this week’s show:Kari’s favorite profiterole recipe by Shelly Wiseman for Gourmet in 2008, via EpicuriousA similar profiterole recipe by Chef Thomas Keller that includes chocolate sauce, from Epicurious If you’ve never roasted a turkey before here’s a great place to start from Tastes Better from Scratch!A simple braised turkey breast recipe, similar to what Sonya made from Kosher.com***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Have you ever felt like you’re fading in the afternoon, and wish you knew what snack to eat that would satisfy and energize you until dinner time? If your afternoon snacks need a makeover, this episode is packed with creative, simple, and delicious ideas to keep you happy instead of “hangry!” In this episode you’ll discover how to:1. Assemble fun, nourishing, and creative ingredients straight from the pantry for an exciting snack plate2. Make your favorite childhood snacks from scratch with no funky additives, including granola bars, fancy popcorn, and even homemade crackers (p.s. it’s super easy!)3. Set up a trail mix bar with a mix of savory and sweet ingredients that will satisfy everyone’s cravings.If you’re ready to upgrade your snack game, tune in now to discover how to make your afternoon mini-meal the highlight of your day!***Links to from this week’s show:Homemade granola bars from Eating WellSohla’s method for popping popcorn via her Substack, and perfect stovetop popcorn from Cookie & KateJacobson salt turmeric popcorn seasoning blendPistachio stuffed dates with tahini by Sonya for The NosherSonya’s cheddar cheese coin crackers***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! You want to find any excuse to make an easy and comforting Frito Pie (also known as a walking taco), and you’ll learn about a simple, nutritious sheet pan meal that can help you get dinner on the table quickly and easily. Tune in for a quick dose of home cooking inspiration! ***Links to from this week’s show:Walking tacos/Frito Pie recipe from the Girl Who Ate EverthingDoritto walking tacos from Eating on a DimeA sheet pan chicken sausage, potato, and asparagus meal that’s similar to what Sonya made fro dinner (swap sweet potato for potato/carrot)***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Have you ever had a fudgy, chewy, glossy, crackly-topped brownie and wondered: How can I replicate this brownie bliss? How can I make it at home? If you're looking to create the brownies and blondies of your dreams with help from expert bakers and tried-and-true recipes, this episode is your ticket to home cooking heaven! This week you’ll learn…1. Insider secrets from baking experts like Nigella Lawson and Alice Medrich for achieving the glossy, shatter-y top and rich chocolate flavors that make for an ideal brownie2. Delicious takes on classic brownie and blondie recipes, from gooey caramel swirl brownies to nutty coconut blondies2. How to make an easy pecan bar straight from Kari’s childhood!Are you ready to take your baking skills to the next level and indulge in a world of decadent brownies, blondies, and bar cookies? Tune in now and embark on a delicious exploration of sweet treats that are sure to please! ***Links to from this week’s show:A helpful brownie chart with ingredients, baking times, and bakeware can change the texture and look of your brownie, from DelishNigella Lawson’s Feast cookbook, and her recipe for snow-flecked browniesAlice Medrich’s famous cocoa brownie recipe via Food 52Sonya’s flourless tahini brownies, featured in her cookbook BraidsSmitten Kitchen cheesecake marbled browniesCherry Bombe Cookbook for Kari’s favorite salted caramel browniesCaramel brownies made with cake mix and storebought Kraft caramels from The Recipe CriticGrasshopper brownies by Yossy Arefi for the NY TimesButterscotch blondies from the Lemonade CookbookEnglish Toffee Bars from HersheylandChewy chocolate cookie...

Are you in a breakfast or lunch rut? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! You’ll want to make this easy refrigerator jam made with frozen fruit that will elevate your morning toast. It has a secret ingredient that adds a boost of nutrition!. You’ll also learn how to upcycle last night’s salad into a delicious and satisfying lunch that’s filled with veggies and can be made vegan-friendly.  Tune in for a quick dose of home cooking inspiration! ***Links to from this week’s show:Strawberry rhubarb chia jam  from Bakerita (Sonya uses sugar in place of maple syrup)Adrian Hale’s Mama Bread Cookbook***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Are you ever overwhelmed by the thought of hosting a dinner party? Do you often find yourself stuck in the kitchen, cooking at the last minute, and missing out on the conversation?If you're tired of complicated dinner parties and craving a simple yet elegant way to entertain loved ones with an Italian feast, then this episode is for you. We'll guide you through making home cooking and hosting easy and enjoyable!This week you’ll discover:How to assemble a brilliant first course made entirely of prepared items you source and elevate from your local grocery store3 make-ahead comfort foods that make hosting a breeze, including a game-changing technique for fail-proof risotto!An approachable strategy for homemade pasta that brings your friends and loved ones into the kitchenA dessert you can make from scratch to wow your friends, or a premade option that you can assemble and serve in an unexpected and delightful way&nbsp;&nbsp;Don't miss out on the chance to invite some friends over for a memorable Italian dinner party. Tune in now to learn how to make it easy, fun, and enjoyable for all—especially for you!***Links to from this week’s show:Ina Garten’s antipasto platterMarinated mozzarella balls from We Are Not MarthaGrissini breadsticksWhite bean bruschetta (hot) from Full of Beans and a simple white bean salad to top bruschetta from Fifteen SpatulasSimple homemade anchovy dressing from The KitchnSunday Sauce by Ali Slagle for the NY TimesMarcella Hazan’s tortellini and her Essentials of Classic Italian Cooking cookbookClassic tortelloni from QBCucina, and Tortellini with asparagus and lemon from Taste of HomeHow to make easy oven baked risotto via The KitchnInstant pot risotto from Pressure Cook RecipesJules de Strooper <a...

How exciting is it to come home after a long day at work and find a sweet treat waiting for you to indulge in joy and comfort?In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!&nbsp;You’ll want to bake up an easy rhubarb snacking cake that’s as satisfying to eat as it is easy to assemble. Pressed for time this week? Learn Kari’s freezer trick for when of her favorite hometown sweets.&nbsp;Tune in for a quick dose of home cooking inspiration!***Links to from this week’s show:Claire Saffitz’s rhubarb custard cake for Bon AppetitPfaff’s Bakery in Pontiac, IllinoisA recipe for Danish-style coffee cake from Taste of Home***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Do you ever stare at a head of cauliflower and have no idea how to make it taste amazing? Or, maybe you’re tired of simply roasting or steaming it? This is your opportunity to stretch your imagination and embrace the versatility of the humble cauliflower!&nbsp;In this episode you’ll discover:10 new cauliflower recipes, including how to use this veggie for meaty substitutes and creamy saucesHow to cook cauliflower so that it yields a sweet, caramelized, and luxurious bite, or so it can turn into the base of a silky soupAnd how to make a cauliflower the main course or your next meal, while still delivering a big wow factor for your guests!If you’re ready to up your veggie game, tune in now to unlock a world of cauliflower possibilities that you never knew existed!***Links to from this week’s show:Mark Bittman’s recipe for whole roasted cauliflower for the NY TimesCauliflower steak with green yogurt sauce by Max Nelson for Food52David Tanis’ cheese-topped cauliflower steaks for the NY TimesCauliflower nachos from Hungry HappensCauliflower chips from Eating WellCauliflower pizza crust from The Ambitious Kitchen&nbsp;Andy Baraghani’s cauliflower bolognese from Bon AppetitCauliflower alfredo by Yumna Jawad from Feel Good FoodieBuffalo cauliflower wings from Love &amp; LemonsNigella Lawson’s cauliflower cheese***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Have you ever dreamed of making crispy, crave-worthy chicken wings at home, but without all the mess?&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 find out all about Sonya’s pantry swap for a lip-smacking wing sauce, plus a vegetarian twist on a classic French stew that will satisfy your cravings and is easy enough to make on a weeknight.&nbsp;Tune in for a quick dose of home cooking inspiration!***Links to from this week’s show:Sonya’s spiced pomegranate molasses wings&nbsp;Serious Eat’s best oven fried chicken wings Melissa Clark’s mushroom bourginon from the NY Times***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Are you tired of the same boring bowl of oatmeal, cold cereal, or sad, hard-boiled egg?&nbsp;Are you ready to break free of your breakfast rut?&nbsp;Step into the exciting world of breakfast possibilities!In this episode, you’ll learn …How to transform last night’s grains and veggies into a hearty start to your day,How to whip up healthy breakfast cookies you can make ahead of time and freeze for a speedy and portable meal or snack on the go.&nbsp;Time-saving tips for making your mornings easier, plus upgrades to classics like chia pudding and overnight oats that will make you excited to bounce out of bed.Don’t settle for boring or uninspiring breakfasts anymore! Tune in now to give your mornings a makeover with these tasty and simple breakfast ideas!&nbsp;***Links to from this week’s show:Belle’s Bagels and Sycamore Kitchen in Los AngelesBreakfast cookies with banana from Sally’s Baking Addiction, breakfast cookies with pureed squash from Dishing Up DirtBrown rice farinaHow to sprout buckwheatLots of fun ways to make overnight oats from Minimalist Baker!Chia pudding base from Love &amp; Lemons***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Looking for the perfect brunch dish for spring entertaining that will impress guests AND can be made ahead of time?&nbsp;This week, we’re replaying a fan-favorite episode where we share the secrets to making memorable frittatas and egg casseroles, including the frittata that forever changed the way Sonya thinks about baked egg dishes.&nbsp;You’ll learn:Which straightforward ingredients go into creating a luscious brunch dish that takes flavors to the next level, and can be made ahead of time for easy hosting. A simple ratio that yields the most luscious baked eggs. Tips on how to swap out different herbs depending on what you might (or might not!) already have in your fridge or garden.If you’re looking for a swoon-worthy brunch dish that will have your guests begging for the recipe, tune into this episode about frittatas and egg casseroles! ***Links to from this week’s show:Lauren Chandler’s reference recipes + her notes about the frittata:Bon Appetit’s - How to Master Frittata for a Crowd, as was as their How to Make a Perfect Frittata: Rules to Follow and Mistakes to AvoidLauren adds: “This was the jumping-off point. They say any dairy, but I used&nbsp; 1/2-cup of heavy cream per dozen eggs. The creaminess was definitely also due to the heavily caramelized onions. Also, I added 3/4=cup shredded Tillamook cheddar per dozen eggs, as well as herbs.”Kari’s family’s Breakfast CasseroleMelissa Clark’s Green Strata with Goat Cheese and HerbsMarcella Hazan’s Bolognese RecipeThe kind of quiche Sonya grew up with, from Peas Love &amp; Carrots***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!&nbsp;If you’ve been looking for a delicious upgrade to your weekly taco night,&nbsp;&nbsp;Sonya shares a stellar recipe for making refried beans that’s crowd-pleasing and vegetarian.&nbsp;With a rotisserie chicken tucked away in the fridge, Kari tells Sonya about how she put a seasonal one-pot stew on the table in minutes with this healthy shortcut.&nbsp;Tune in for a quick dose of home cooking inspiration! ***Links to from this week’s show:Creamy artichoke spinach stew by Sarah DiGregorio for the NY TimesSonya’s chicken tinga recipe via her Substack&nbsp;The Muy Bueno Cookbook by Yvette Marquez-Sharpnack and her recipe for refried beans***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Are you searching for gluten-free or grain-free desserts that are so delicious that you don’t realize anything is missing?&nbsp;Indulgent grain-free desserts are not only possible, but they can also be easy to make and fun to serve your guests!&nbsp;You already may know that high-quality ingredients are the secret to making simple recipes better, but by the end of this episode, you might be surprised to learn about an unexpected pantry staple that lends texture and softness to any flourless cake. You’ll also find out about a classic modifiable crepe technique that will charm you with its endless variations — from a simple sprinkle of sugar to seasonal fruit and beyond. You’ll also discover several of our favorite classic desserts that are naturally grain-free, with no alterations or difficult-to-find ingredients involved!&nbsp;This episode is your ultimate guide to indulgent treats without compromise, so don’t miss your opportunity to include these flourless wonders at your next dinner party or holiday!***Links to from this week’s show:Flourless chocolate brownie cookies by Alison Roman for Bon Appetit, adapted by SonyaKari’s favorite flourless chocolate cake by Tyler FlorenceBaked by Melissa’s chickpea cakeBlack bean cake recipe from Clean EatingPassover crepes made with eggs and potato starch from Diary of a Recipe Collector, easy paleo crepes from Elana’s pantry, and 2 ingredient banana pancakes from The KitchnBananas Foster by Brennan’s restaurant in New OrleansNielsen and Massey <a...

Have you ever wondered how to turn up the flavor on home cooking classics like simple roast salmon or classic banana bread?In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!&nbsp;Find out all about the recipe that inspired Sonya to take a new direction with salmon, and you’ll need the recipe for the best banana bread Kari’s ever had.&nbsp;Tune in for a quick dose of culinary inspo!***Links to from this week’s show:Sue Li’s roasted gochujang salmon for the NY Times, and our interview with her!Creamy miso dressing from The Devil Wears SaladSmitten Kitchen’s marbled banana bread***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Do you ever come home from the market with a beautiful bouquet of asparagus, hoping you can make an exciting meal, only to cook it the same way you always have? Are you ready for new ways to embrace asparagus?In this episode, we’re sharing techniques, tips, and 6 tried and true outstanding recipes for cooking asparagus at home: from embracing those bright green stems and making them the backdrop of a brilliant salmon sheet pan dinner to quick and easy ways to incorporate asparagus into your next pizza night!By the end of the episode, you’ll learn how to cook asparagus in minutes with a wide range of flavor combinations. You’ll also discover an elegant approach to tart making that utilizes market-fresh asparagus with buttery puff pastry; it comes together in minutes for an easy brunch. Asparagus is just as delicious and served at room temp as it is straight from the fridge, so you’ll also find about dishes that are ideal for both hosting and meal prep.&nbsp;Tune into this episode for recipes and tips that will inspire you to make the most of asparagus season in your kitchen today! ***Links to from this week’s show:Skillet charred asparagus from Milk Street&nbsp;You can find Sonya’s blanched asparagus with snap peas and chive blossoms in her new book!Sheet pan broiled salmon and asparagus and craime fraiche by Molly Gilbert for Sunset MagazineSue Li’s roasted gochujang salmon for the NY Times, and our interview with her!How to make homemade creme fraiche, by Kenji Lopez-Alt for Serious EatsEasy asparagus tart with mustard and cheese from House of Nash EatsFarmers market potato and asparagus pizza from Love &amp; LemonsOur episode about a life-changing frittataAsparagus frittata with goat cheese and tarragon by Ari Lang for Well Seasoned StudioSpring chicken miso soup by David Tanis via the NY Times from our Spring Soup Episode

Looking for a make-ahead dish that’s as comforting as a warm sweater, AND freezes like a dream?&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 the secrets to a winning chili recipe, beloved by many and easy to cook! You’ll also hear about a weeknight meatball recipe that works with any spice blend in your pantry and comes together quickly for a satisfying weeknight dinner. Tune in for a quick dose of home cooking inspiration!&nbsp;***Links to from this week’s show:Sonya’s turkey chili recipeMelissa Clark’s Meatballs with any meat recipe for the NY TimesRoux in a bottle&nbsp;Snow cap beans, and whipple beans too!***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Do you catch yourself eyeing the kids’ menu at your favorite restaurant, and wishing you could order a plate of nostalgia? Are you craving your favorite childhood comfort foods?&nbsp;This week, we’re cooking for the kid in all of us that hungers for foods like hot dogs and grilled cheese, but with sophisticated upgrades like high-quality ingredients and exciting flavor combinations.&nbsp;This episode offers delicious menu ideas and fun recipes that satisfy both kids and adults (who want to eat like a kid). You’ll discover an easy approach to entertaining by making hot dogs for a crowd with seasonally-inspired toppings. You’ll also learn how to upgrade a classic home cooking favorite into a healthier, vegetarian version that is full of craveable sweet, tomato-y flavors. We also share professional catering tips on sourcing ingredients that are high-quality but save time in the kitchen, while still impressing your guests. Dive into this mouthwatering episode now to find out how to transform your beloved childhood dishes into sophisticated menus that will leave you and your guests begging for seconds!&nbsp;***Links to from this week’s show:Andouille pigs in a blanket by Grace Parisi for Food &amp; WineDufour puff pastryHot dogs 3 ways, including a banh mi dog, by Rich RosendaleOtto’s sausage kitchen in Portland, and Monsier Marcel in Los AngelesClassic sloppy Joe’s from Natasha’s Kitchen and vegan lentil sloppy joe’s from Minimalist BakerHomemade tapioca pudding from Taste Better From ScratchSonya’s classic banana pudding and homemade vanilla pudding for its baseNancy Silverton’s butterscotch buddino from Mozza via the James Beard FoundationGabrielle Hamilton’s Prune Cookbook and her carrot and honeycomb recipe via Food 52Ina Garten’s honey glazed carrots with gingerPeanut dipping sauce from Cookie and Kate***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Sign up for <a...

Want to add some sweetness to your week?&nbsp;In this bite-sized episode, we share delicious moments about the best things we ate all week to inspire each other – and you!&nbsp;You’ll find out all about a decadent, light and airy, chocolate dessert, that’s ideal for entertaining, and a one-pot baked lentil dish that’s a great make-ahead meal and is easy to modify.Tune in for a quick dose of home cooking inspiration! ***Links to from this week’s show:Molly O’Neil’s chocolate silk pie recipe for the NY TimesHetty Lui Mckinnon’s Tenderheart cookbook for the baked lentil and feta recipe, and a similar recipe by Ali Slagle for the NY Times.Smitten Kitchen’s pizza beans***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Order Sonya’s debut cookbook Braids for more Food Friends recipes.

Are you ready to shrug off that cold winter for the fresh, vibrant flavors of spring?&nbsp;&nbsp;In this episode, we explore 6 spectacular spring soups to prepare you for the change in seasons. We’re shedding the heaviness of winter meals in favor of lighter, fresher dishes. Soup offers that cozy comfort we still need, but it also welcomes in seasonal greens, leeks, sugar snap peas, fresh dill, and more.&nbsp;You’ll discover how to make the most of that vibrant seasonal produce from your farmers market haul, how to easily cook up a nutritious, healthy dinner, and how a few pantry staples can transform a simple chicken soup into an unexpected and delicious meal!&nbsp;Tune in now for the soups you’ll be making on repeat until summer arrives!**Links to from this week’s show:Gnocchi leek soup with greens by Kendra Vaculin via Bon AppetitSpring chicken miso soup by David Tanis via the NY TimesThe Love Soup cookbook, by Anna Thomas, which has her recipe for pickle soup!Another take on pickle soup by Mica Sivah for The NosherSonya’s Yemenite white bean soup with zhougSoup au pistou by David LeibovitzRoasted rutabaga soup from Yummy Addiction – Sonya makes something similar but adds a few potatoes for creaminess instead of cream, and she also adds thyme instead of nutmeg***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Order Sonya’s debut cookbook Braids for more Food Friends recipes.

Want to add some excitement into your weekly meal routine?&nbsp;In this bite-sized episode, we share delicious moments from the best things we ate all week to inspire each other – and you!&nbsp;You’ll discover a quick, comforting 3-ingredient dish made in the Instant Pot, and a craveable, make-ahead salad that is the perfect packable lunch for the office or school!Tune in for a quick dose of home cooking inspiration! ***Links to from this week’s show:Instant Pot Polenta Cacio e Peppe by Carla Lalli Music for Bon AppetitQuinoa and broccoli spoon salad by Sohla El-Waylly for the NY TimesSweet potatoes with tahini butter by Carla Lalli Music for the NY TimesSmitten Kitchen’s midwestern-style broccoli salad (slaw)***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Order Sonya’s debut cookbook Braids for more Food Friends recipes.

Have you ever found yourself staring at leftover rotisserie chicken in the fridge, wondering how to make it taste delicious and exciting the next day?&nbsp;If you're tired of the same old leftovers routine and want to elevate your home cooking with minimal effort, this episode is full of surprising ways a rotisserie chicken can be transformed into 6 delicious weeknight meals: like a lemony Greek soup, a flavorful Mexican dish, and a saucy Indian chicken and rice meal full of spice.Rotisserie chicken is one of the easiest ingredients to snap up at your local grocery store or farmers’ market on your way home from work. By tuning in, you'll discover how to maximize that chicken to cook crave-able dishes, save time and money by utilizing pantry staples, and impress your family and friends with exciting new dinners made right at home with just a few ingredients. It turns out those simple leftovers can be a goldmine!&nbsp;&nbsp;Hit play now to find out how to quickly turn that bird into a delicious meal for you and someone you love!&nbsp;***Links to from this week’s show:Gumbo mix by C’est Tout&nbsp;Avgolemeno soup with rotisserie chicken by Grace Parisi for Food &amp; WineMalaysian red curry paste from Grumpy GingerChicken tinga from Muy Bueno Kitchen&nbsp;Butter chicken by Madhur Jaffery via MasterclassChicken flautas via Color and SpiceChicken enchiladas with rotisserie chicken by Rick Martinex, and chicken enchiladas with salsa verde by Sam Sifton via NY TimesChicken tetrazzini by Sam Sifton for the NY TimesHot chicken salad via Taste of Home and the potato chip-topped version from the NY TimesVicente Foods in Los Angeles***We love hearing from you — follow us on...

Have you ever found yourself in a cooking rut? Uninspired, making the same thing on repeat day after day?&nbsp;You’re not alone! Even the most accomplished chefs and food professionals have been in the same boat, and in this week’s episode, we’re in conversation with the talented, hilarious, and inspiring Sue Li, food stylist and NY Times recipe developer. Sue shares her insights on breaking into food media, the intricacies of styling magazine covers, and how she finds inspiration in the kitchen.If you've ever had a cooking block or wanted to know more about food styling, this episode is for you!In this episode, you’ll gain insight into…* Sue’s career trajectory in food styling: from starting as a line cook at Eleven Madison Park, to contributing to the restaurant’s cookbook, to apprenticing under the best recipe developers and stylists in food media, and now creating hit recipes for the NY Times.* Actionable strategies for reigniting excitement in your own kitchen, including how talking to your Food Friends can make all the difference.* Trusted recipes and cookbooks that will motivate, inspire, and nourish you!Tune in now to break out of that cooking rut, discover new inspirations, and enjoy a good dose of laughter with Sue Li!***Links to from this week’s show:You can find out Sue’s Li’s recipes here, and more about her on her site and on InstagramSue’s NY Times’ Neapolitan checkerboard cookie videoEleven Madison Park: The Cookbook&nbsp;Food Stylist Rebecca JurkevichFood Stylist and Cookbook Author, Susan Spungen and her IGAmy Chaplain’s cookbooksClaire Saffitz’s Dessert Person and her focaccia recipe via Bon Appetit***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Order Sonya’s debut cookbook Braids for more Food Friends recipes.

Have you ever dreamed of saying, “I’m really good at making homemade pasta!”? Or “I’ve mastered baking French macarons!”? Or perhaps, “Wow, I can cook Indian food with confidence!”?If you’ve been searching for ways to enhance your culinary skills or simply want to tackle that recipe you've always dreamed of mastering, we're here to help!This week’s episode is dedicated to becoming a better home cook by taking on more ambitious cooking projects. We'll share stories about dishes that challenged us, pushed our skills, and provided valuable lessons.Tune in for some surprising tips to elevate your kitchen expertise!How to make cassoulet by Melissa Clark via NYT Cooking&nbsp;Beginner’s guide to French macarons from Sally’s Baking Addiction&nbsp;Priya Krishna’s cookbook, Indian-ish&nbsp;Cookbooks by Madhur Jaffery&nbsp;Homemade pasta dough from 101 Cookbooks&nbsp;Sonya’s cherry vareniki and poppy seed roll recipes

What does it take to make a SALAD that’s truly CRAVE-WORTHY?&nbsp;If you love salad but feel uninspired when it comes time to make one, tune in to hear our best tips for creating a delicious salad even in the dead of winter. We’re discussing and debating the different approaches we each take to create layers of flavor and texture that yield irresistible results. Seasonal ingredients like fennel, celery, radicchio, and cabbage offer crunch, and are born to be mixed with toasty nuts, rich cheeses, and punchy vinaigrettes. These salads are so good it’s hard to put the fork — or spoon — down! This episode will have you running to your local farmers’ market or favorite grocery store to pick up vibrant seasonal veg and create new favorite salad combinations in your kitchen.&nbsp;Join us in winter salad heaven!&nbsp; ***Links to from this week’s show:Radicchio Caesar salad with toasted garlic panko from Lena’s Kitchen&nbsp;Napa cabbage Caesar by Genevieve Ko via the LA TimesHow to fry capers from Tasting TableCitrus fennel salad via Love &amp; LemonsArugula, radicchio, feta salad by Joanne Weir via Epicurious – similar to Kari’s favorite saladSonya’s celery date salad and her Salad Olivier (Russian potato salad)Sohla El -Waylly’s quinoa broccoli spoon salad via the NY TimesMelissa Clark’s spinach salad with roasted root vegetables and spiced chickpeas via the NY Times***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Order Sonya’s debut cookbook Braids for more Food Friends recipes.

Are you bored with the drab offering of veggies during the winter? Are you looking for recipes beyond 'roasted root vegetables' that feel exciting, fresh, and comforting… all at the same time?Root vegetables may not have the same curb appeal as juicy summer berries, but these winter workhorses can be just as sexy and satisfying! This week, we’re encouraging you to JUST SAY YES to these humble veggies.Root veggies are buried treasures that come in a bevy of colors, shapes, and nuanced flavors. Carrots, potatoes, parsnips—hooray! Beets and sweet potatoes—OK! Rutabagas, turnips, sunchokes… hmmmm… not so sure? Don’t fret; we’ve got you covered! This episode includes some of our favorite recipes and approaches to bring root veggie delight to your kitchen table, including a dairy-free mash that’s unbelievably flavorful… one that just might be better than the main course!You’ll want to tune in to find out how to make it for yourself!***Links to from this week’s show:How to tell the difference between a rutabaga and a turnip?Parmesan baked rutabaga via Peel with Zeal and rutabaga gratin from Delicious Little BitesRutabaga cheddar soup by Ripley Organic FarmEasy mashed rutabaga from The Spruce EatsMartha Stewart’s maple glazed carrot and parsnipsCrispy parmesan carrots by Ayeh Manfre&nbsp;Beautiful Soup by Celia Barbour via the NY TimesShredded vegetables do taste sweeter via NPRSunchoke kale hash with farro by Jon Shook and Vinny Dotolo via Food &amp; Wine***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Order Sonya’s debut cookbook Braids for more Food Friends recipes.

What comes to mind when you hear “romantic dinner”? Steak? Chocolate cake? A dimly lit restaurant filled with couples?This week’s episode explores the art of cooking for our nearest and dearest, just in time for Valentine’s Day—or any day you want to express your care through an incredible, home-cooked meal! Whether you're planning a meal for a group of your besties, a romantic partner, children (human or furry), or even just spoiling yourself, we’re here to share our favorite ideas for celebrating love with a memorable, home-cooked meal.An intimate dinner provides us, as home cooks, with an opportunity to create dishes that go above and beyond the everyday meal rotation. There’s plenty of space to play and explore when cooking for yourself or for someone you love! Sonya recounts a tradition from her time in Los Angeles when she used to host an interactive dinner for her friends, inviting guests to help with the meal, share a few laughs, and savor a delicious evening together. Kari shares a twist on a classic comfort pasta that can be prepared several days in advance. We also offer a shortcut to serving a stellar meal at home with thoughtful, store-bought items, leaving you with more time to relax and enjoy that special someone (or yourself!).Tune into this episode to discover which recipes will set the mood for a romantic evening in!***Links to from this week’s show:43 Valentine’s Day Recipes You’ll Love from Bon AppetitOur “Steakhouse dinner at home “episodeClassic wine braised short ribs by Ina GartenWine braised short ribs with red sauce rigatoni by Rich RosendalePecorino pepato cheese!The ultimate smash burger by Kenji Lopez-Alt via Serious Eats, and alos his tavern-style pizzaSweet potato fries by Mark Bittman via the NY TimesNobu’s miso-marinated black cod recipe via The KitchnEasy carrot miso dressing by Kale JunkieWine-steamed mussels by Grace Parisi via Food &amp; WineNo knead pizza dough by Jim Lahey via Serious Eats***We love hearing from you — follow us on Instagram...

Are you in search of the best meatballs for your dreams? Ones that you can easily recreate at home, time and time again?Meatballs (and veggie balls) rank among the most beloved and comforting dishes to prepare at home. In this episode, we're excited to share some of our favorite recipes and tips to guide you toward meatball nirvana!From beef and chicken to turkey, lamb, sausage, lentil, and veggie variations, there are numerous ways to roll up a tasty meatball. But is there a method that can streamline the process? Sonya swears by a ratio she’s relied on for years, and Kari chimes in with a game-changing restaurant tip (hint: you’ll have much less mess in your kitchen!).Additionally, we'll explore delightful sauces and sides that transform a meatball meal from ordinary to extraordinary. Whether you're a seasoned chef or a kitchen novice, this episode is a must-listen for achieving the coziest and most satisfying meatballs every time.***Links to from this week’s show:Meatballs with any meat recipe by Melissa Clark via the NY TimesKorean BBQ-style meatballs by Kay Chun via the NY TimesThe Meatball Shop CookbookTurkish lamb kofte meatballs from Turkish Food Travel, and a version with beef from Give RecipeSerious Eats explains the difference between mincing, pressing, and microplaning, garlicSonya’s Tefteli (rice meatballs), which can also be found in her new book Braids!Vegetarian Manchurian meatless meatballs from the Twin Cooking ProjectsChinese carrot ball recipe via FoodieChina888 on YouTube***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Order Sonya’s debut cookbook Braids for more Food Friends recipes.

Do you find yourself stressing out before hosting any dinner party, whether it’s big or small? Do you get stumped on the menu, or how and when to set the table? Ever cook something too early only for it to get cold before serving guests? Or worse, do you end up stuck in the kitchen finishing a time-sensitive dish while your guests are having fun in the next room?If you’ve ever felt uneasy about hosting, we’re here to help! In this episode, Sonya is gearing up to host friends, and alongside Kari, they share real-time dinner party tips and strategies. From menu planning to setting the table, to setting up drinks, we've got you covered.Despite our years of experience as personal chefs and catering numerous parties, we still grapple with hosting challenges. However, by openly discussing our hangups, we pave the way towards more confidence and ease. True FOOD FRIENDSHIP is a gift of grace and support, both in and out of the kitchen. Whether you're a seasoned veteran or a newbie host, this episode is a must-listen for discovering a path to a stress-free, enjoyable, and relaxing dinner party at home.Links to from this week’s show:Cozy cabbage and farro soup from Six Seasons via Smitten KitchenChicken Milanese by Alex Weibel for the NY TimesSony’a schnitzel recipe can be found in her new cookbook, BraidsShaved fennel salad from 101 CookbooksHow to make a great Negroni from Food &amp; Wine***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Order Sonya’s debut cookbook Braids for more Food Friends recipes.

Do you have a hectic schedule and want to spend less time cooking, but still eat delicious homemade dishes? Or, do you feel overwhelmed by a pile-up of dishes in the sink? Or do you wish you had a fail-proof recipe in your back pocket that can effortlessly feed a crowd?We can think of a thousand reasons why keeping dinner contained in a single pot is a great idea, so we’re sharing some of our favorite one pot meals with each other, and you! And when we say 'one pot,' we mean just that – a solitary pot, not the main pot plus a 'side pot' for boiling pasta or rice. It’s true, chicken and rice can cook perfectly together, with a dose of veggies to boot, but so can creamy comforting pasta and hearty complex stew. Just because dinner can be easy doesn't mean it can't be fancy!Curious about our secrets to the ultimate one-pot meal? Tune in this week to find out! ***Links to from this week’s show:Weeknight fancy chicken and rice – recipe from Asha Gomez and Martha Hall Foose, adapted by Sara Bonisteel via the NY TimesDried Apricots from KachkaSonya’s plov &nbsp;(one pot chicken and rice)One-pot turmeric coconut rice with greens by Ali Slagle via the NY TimesIna Garten’s Italian Wedding SoupTashkent Market in Valley Village, CAEuropean-style egg noodlesBudae Jjigae (army stew) from My Korean Kitchen&nbsp;One-pot broccoli mac n’ cheese by Ali Slagle via NY TimesNora Singley’s substackTannaz Sasooni’s Instagram&nbsp;***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Order Sonya’s debut cookbook Braids for more Food Friends recipes.

Name a veggie that’s available at virtually any grocery store, lasts for weeks in your fridge, is both healthy and versatile, and tastes even better in the winter when most other veggies are sad…CABBAGE!&nbsp;If you’re wondering how to get a healthy meal on the table with maximum satisfaction, and minimal effort, and want to choose from a roster of recipes with a generous range of flavors, look no further than this week’s conversation! In this episode, we share some of our favorite ways to prepare one of our very favorite vegetables. From crunchy and raw to crispy and charred, from Napa to Savoy to caramelized, sultry, melty, and jammy, we’ll inspire you to fill your market bag with cabbage and head straight to your kitchen! ***Links to from this week’s show:New York Post’s take on cabbage as a sexy vegetableShredded roasted cabbage by Minimalist BakerRussian-style sauerkraut with carrots via VikalinkaAdeena Sussman’s book, Sababa, and her melted cabbage recipe&nbsp;Six Seasons’ cabbage and farro soup via Smitten KitchenSonya’s white borscht recipe for The NosherMelissa Clark’s parmesan cabbage rice soup via The NY TimesCabbage posole via Edible CommunitiesGrilled fish tacos via Eating WellMagnus Nilsson’s Nordic Cookbook and his amazing Instagram feed&nbsp;Bon Appetit’s article on how to revive a stale loaf of breadA range of 11 cabbage recipes from The New York Times***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Order Sonya’s debut cookbook Braids

Have you ever had one of those meals that you just can’t get out of your head? Do you keep dreaming of returning to that one restaurant? Did you recently discover a recipe that you can’t stop cooking on repeat, because it’s just that good?This week, we're wrapping up 2023 by reflecting on our most memorable dishes – these are the foods that inspired us, connected us to friends, or added a new dish to our repertoire. We’re exploring what makes a meal stand out: is it the ingredients, the recipe, the ambiance, the company? All of it?! We’re sharing the dishes we want to return to again and again, whether it’s traveling back to an amazing eatery or recreating a dish in our home kitchens.Before we step into the new year, we’re taking a short break over the next few weeks, but we can’t wait to reconnect in 2024. We wish you all a peaceful, wonderful holiday season and a new year ahead full of food, friends, and memorable meals!***Links to from this week’s show:Buck &amp; Johnny’s in Beaux Bridge, LAChef Josephine LaCosta’s Elbows Catering in Portland, ORLa Merenda farm heirloom beans&nbsp;Kenji Lopez-Alt’s Crispy Bar-Style Pizza via Serious EatsMonical’s Pizza in Illinois&nbsp;Rusa PDX and Sonya’s article about Chef Sasanna and her foodTamaliza Cafe in Sedona, AZHow to make tepache at home by Mely Martinez/Mexico in my kitchen&nbsp;Instant pot congee by Maggie Zhu/Ominvore’s CookbookStovetop congee by Fuchsia Dunlop via the NY TimesFind out more about Chef Minh Phan of Porridge and Puffs, and Phenakite***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Order Sonya’s debut cookbook Braids

What are the best food gifts to give your FOOD FRIENDS during this holiday season?&nbsp;We’ve got you covered with all the food gifts we love to give and receive from tried and true crowd pleasers to unexpected shippable delicacies. Not surprisingly, some of the best gifts we’ve ever received were from each other. Learn which gift basket always makes Kari squeal when she receives it, and hear what Sonya brings with her when she is being hosted by friends or family member. We’re even covering tips for all your last minute needs!&nbsp;&nbsp;Whether you plan to cook something yourself or ship a treat to a distant relative, we’ve got plenty of ideas to inspire you for the most delicious season of gift giving yet!***Links to from this week’s show:Early Bird Granola, aka “salty oatmeal cookie” granola from BrooklynSeka Hills olive oil&nbsp;Exilior coffeeTrade Coffee subscription&nbsp;Starterbread CSA in Portland, OR for bread deliveryZabar’s gift basketsVeselka soups, or order a soup sampler from Kenny &amp; Ziggy’s via GoldbellySalt &amp; Straw ice creamCajun Grocer where you can order Louisiana products like andouille sausage and Zapp’s potato chips&nbsp;Greenberg smoked turkeys from Texas&nbsp;The Best Stop for Turducken and specialty meats like boudin and andouille sausage&nbsp;Portland specialty markets: Wellspent Market, Barber World Foods, ProvidoreMonsieur Marcel Gourmet Market in Los AngelesFish Wife tinned fish<a...

Is there anything better than a perfectly golden, crispy, fried fritter??This week, fritters are the name of the game: flavorful bites of fried dough or batter, made with endless combinations of ingredients. Every culture in the world has a fritter to offer, and we’re swapping notes about our favorite sweet and savory varieties, while debating what actually defines a fritter.Whether you’re gathering around a skillet to fry latkes for Hanukkah, or stuffing your baguette with akara (crispy fried bean cakes), or carefully flipping an okonomiyaki in a skillet before drizzling it with kewpie mayo and tangy sauce, we’re certain you’ve likely eaten at least one kind of amazing fritter and might just be curious about how to recreate it in your home kitchen.Frittering can be as easy as following a recipe, or completely improvised, making it as versatile as it is delicious. Along with the linked recipes in our show notes, we’re also talking about ratios that will help any home cook mix up a fresh batch.Tune in for fritter inspiration and tips for your next holiday gathering, weeknight meal, or crispy snack! ***Links to from this week’s show:Sonya’s apple oladi (fritter) and her syrniki (cheese pancake) recipes, you’ll find her latke recipe in her new cookbook!How to make 2 Ingredient Pancakes from The KitchnHush puppies via Southern LivingCorn Fritters via A Southern Soul&nbsp;&nbsp;Ottolenghi’s leek frittersIna Garten making her zucchini pancakesCabbage, Carrot, and Purple Kale Latkes by Martha Rose Shulman via NYT CookingOkonomiyaki recipe from Just One CookbookKorean vegetable pancakes from MaangchiOnion Bhajis from A Saucy Kitchen&nbsp;Akara by Ozoz Sokoh via Serious EatsBuffalo cauliflower bites from Feel Good Foodie<p...

Have you ever wondered what it takes to write a cookbook?&nbsp;Sonya is publishing her first cookbook, “Braids – Recipes from my Pacific Northwest Jewish Kitchen,” and she and Kari are talking all about the ins and outs of writing and producing a cookbook. The title, Braids, is a nod to the strands of dough that are woven to create challah bread, but it also harkens to the stories, people, and places that have shaped Sonya’s culinary life, from working as a personal chef in Hollywood to opening up her beloved Portland restaurant, to her friendship with Kari.&nbsp;After all, friendship can be critically intertwined in our creative projects. This week, we go deep and personal, sharing memories of times we came to each other’s aid, and times when we wish we could have been together as we reflect on the process of putting something out in the world.&nbsp;No episode is complete without some recipe talk, and so we’re also discussing how to make challah. If you’ve been intimidated to bake bread at home, this episode will help you take the plunge into home baking!A cookbook can represent many ideas: family, lineage, geography, and a moment in time… Tune in to hear about how a cookbook comes to life!***Links to from this week’s show:Find out more about Sonya’s book and order Braids here.Our Classic Latkes &amp; Country Ham episode!Smitten Kitchen’s confetti cookies (rainbow sprinkle cookies)***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

This week we’re honored to share a wise and generous conversation with Javier Lara, a Nahau from Mexico, and program manager of the Anahuac Farm, a part of the Capaces Leadership Institute. This conversation centers on the lessons of reciprocity in farming, land stewardship, cooking, friendship, and community. Javier generously imparts his knowledge on the culinary and cultural significance, versatility, and richness of the "three sisters" – corn, beans, and squash.In addition to sharing vibrant knowledge of the "three sisters," Javier recounts his personal journey of growing up in Mexico, later working as an agricultural laborer on the West Coast, subsequently venturing into independent farming, and now being an integral part of a non-profit organization dedicated to imparting traditional education in agriculture, culinary and cultural arts, wellness, and Indigenous languages to the local community and its youth. And since no FOOD FRIENDS episode is complete without recipes, Javier offers several and shares insights into how to use a few unexpected ingredients.We are so grateful for this illuminating conversation with Javier, and can’t wait for you to tune in!***Links to from this week’s show:To find out more and support the organizations Javier is a part of head to: Anahuac Farm or Capaces Leadership InstitueA recipe for Ayomole in Spanish shared by JavierFind out more about Quelites, and see the poster Javier shared with usAvocado leaves from MasiendaLearn more about the Nahua &nbsp;***Javier’s recipe for Ayomole:Ingredients-two bolds of the guts of two squashes together with their seeds, preferably dark greentwo pieces of the green squash (optional)125 grams of tomatillo&nbsp;4 chiles guajillos&nbsp;2 sprigs of epazote (fresh better)&nbsp;Directions:Boil in water the pumpkin guts and seeds with salt to taste. Once cooked, it is taken out and ground in a blender (traditionally we grind it in a stone molcajete).&nbsp;When grinding, don't blend it too fine, let the blender just break it up. Once blended, it is cooked again on the stove.Remove the stem from the chiles, cut them in half and soak them in hot water for 15 minutes.&nbsp;&nbsp;Remove the husk from the tomatillos, wash them and blend them together with the chilies in a blender (very finely).&nbsp;Once this is blended, add them into the squash.&nbsp;Finally, add the two springs of fresh epazote...

It’s time to celebrate the richness and abundance of the season…with the best part of Thanksgiving!&nbsp;Warm…nutty…spicy…rich…toasty…we share all our favorite Thanksgiving sides that are sure to please a crowd, regardless of whether you’re hosting or joining a potluck! We’re thinking about fun flavors, contrasting textures, and balancing out your overfilling plate with everything from green beans to corn pudding, to sweet potatoes, and stuffing. We’re sharing our own personal traditions, and comparing and contrasting notes for what has to land on both our tables!Thanksgiving is a time to feed many mouths, as well as many traditions. We can gather our nearest and dearest, and maybe a few new friends, around a table stacked with sides that are sure to inspire deeper connections and lasting memories. ***Links to recipes and favorites from this week’s show:Potato rolls via Simply Recipes&nbsp;Pampushky rolls by Sonya Big batch dinner rolls from King ArthurCreamed corn with saltine crackers from Tastes of Lizzy T (similar to Kari’s version)&nbsp;Carla Lalli Music’s 3 sweet potato recipes, including our fave topped with tahini butter and lime&nbsp;Hasselbeck butternut squash by Ann Redding and Matt Danzer via Bon AppetitChris Morroco’s green bean casserole from scratch via Bon Appetit, or the Midwestern classic recipe from Campbell’s&nbsp;Skillet cornbread similar to Kari’s great-grandmother’s, via Grandbaby Cakes&nbsp;Louisiana Cookin’ andouille cornbread dressingAndy Baraghani’s fennel and celery stuffingShaved brussels sprouts salad from Little Ferraro Kitchen&nbsp;Roasted squash with pomegranate molasses from Govind ArmstrongWe love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Warm…nutty…spicy…rich…toasty…we share all our favorite dishes that are sure to please a crowd, regardless of whether you’re hosting or joining a Thanksgiving potluck! We’re thinking about fun flavors, contrasting textures, and balancing out...

From the simplest weeknight quick stews and stewy dishes, to slowly cooked culinary powerhouses like bouillabaisse, gumbo, gormeh sabzi, and pozole, stews offer us more than just a meal. A steaming bowl of stew is an invitation to slow down, reconnect with family and friends, and linger at the table for a shared experience. With an opportunity for customization, stew also offers each guest to summon exactly what they need at the moment they need it: a squeeze of lemon to heighten flavors, a dash of hot sauce for extra punch, a handful of herbs for freshness, or thinly sliced raw veggies to elevate texture and crunch. This week is all about the wide world of stews and stewy dishes, because any way you like it, stew is here for you!***Links to recipes and favorites from this week’s show:Roasted tomato and white bean stew by Colu Henry via the NY TimesMoroccan fish stew (Chraime) via NY ShukJulia Child’s Bouillabaisse from Family Style FoodSonoko Sakai’s curry brick kits and video on how to make curry bricksJapanese curry from scratch from Namiko Hirasawa Chen via Just One CookbookHow to make Japanese curry from premade cubes via Table for TwoChicken pozole verde from Yvette Maruqez’s Muy Bueno&nbsp;Frijol con puerco (beans with pork) from Pati JinichSonya’s turkey chili&nbsp;Doenjang-jjigae (fermented soybean paste stew) by Maangchi, with links to recommended brands of soybean pasteAlison Roman’s viral chickpea stewGormeh sabzi with beef by Tannaz Sasooni for The Nosher, and gorhmeh sabzi with lamb by Samin Nostrat for the NY TimesCoconut miso salmon curry by Kay Chun for the NY TimesSeafood gumbo by Edna Lewis, and <a...

Is there anything more comforting than baked pasta??From lasagna to stuffed shells, ziti to spaghetti pie, we’re rounding up the coziest baked pasta dishes that will warm you up all winter. We both share stories about memorable lasagnas, and we’ll discuss our own tips and tricks for making a delicious version at home – with or without meat. We also dive deep into stuffed shells – something Kari’s been making since her early cooking days!&nbsp;And Sonya reveals a method for baking orzo that’s creamy like risotto, and loaded with veggies.Tune in and get cozy with a heaping serving of comfort food!***Links to recipes and favorites from this week’s show:Lasagna Bolognese by Sue Li, via Bon AppetitIna Garten’s famous turkey lasagna recipe&nbsp;Stuffed shells with spinach and ricotta by Martha Rose Shulman via NY TimesMarcella Hazan’s tomato sauce with onion and butter via Food 52Ratatouille pasta from The Wok’s of LifeCreamy Cauliflower Pasta with Pecorino Bread Crumbs by Alison RomanWinter squash and spinach pasta bake from Smitten KitchenGreek baked orzo from Pinch of YumWe love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Our shared love of beans is infinite!&nbsp;This episode explores just a tiny corner of the vast and beautiful world of bean dishes that we each cook at home. Sonya shares the easy, fool-proof steps for her basic pot of beans, and Kari divulges all the details of the satisfying lentil meatballs she used to make for clients (that can also be made ahead, boom!). We also wax poetic about all the ways we like to use a pot of chickpeas, and how even a can in the pantry can jumpstart dinner. Tune in for easy and delicious ways to use legumes in your own kitchen!Links to recipes and favorites from this week’s show:La Merenda Farm Bean CSARancho Gordo beansMeatball Shop cookbook, and the lentil meatball recipeLentil bolognese via BBC foodDiaspora co spicesPizza beans via Smitten Kitchen&nbsp;Roasted chickpeas from Love &amp; LemonsWe love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Are you intimidated to cook steak at home?&nbsp;This week, we’re talking about turning your kitchen into a steakhouse! Sometimes it’s fun to cook an extra-special meal at home, and this episode offers our best tips and tricks for preparing steak (hint: we each do it differently). And since the sides are usually the best part of any steakhouse dinner, we share some of our favorites — from gratins to baked potatoes, and garlicky greens to our must-have salads. We also make sure to include a few sweet treat suggestions to round out the meal. Tune in for all the ways to create a delicious steakhouse-style meal in the comfort of your own home!***Links to recipes and favorites from this week’s show:Reverse-seared steak recipe by Kenji Lopez Alt via Serious EatsGarlic butter roasted mushrooms via Smitten Kitchen&nbsp;Crispy smashed potatoes via Simply RecipesIna Garten’s potato gratin with fennelSwiss chard and sweet potato gratin via Smitten Kitchen&nbsp;Saveur’s brussels sprouts gratinGooey butter cake by Melissa Clark via NY Times&nbsp;&nbsp;Claire Saffitz’s Key Lime PieAlden’s key lime ice cream sandwichesJim Lahey’s no-knead bread recipe via NY TimesWe love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

This week’s episode takes us on a journey of homemade kimchi and FOOD FRIENDship as we speak to Randall Park and Evan Goldberg about their mutual love of fermented foods.&nbsp;Actor, writer, and director Randall Park (Fresh Off The Boat, Veep, Neighbors, The Interview) and writer, director, and producer, Evan Goldberg (Superbad, Knocked Up, Neighbors, The Interview), talk about their shared love of, and shared recipe for, kimchi. Evan embarked on a kimchi-making journey after sampling a friend’s superb homemade version. Fast forward to many years later, when Randall and Evan met in Los Angeles and became friends. Randall took note of Evan’s deep appreciation for kimchi, and… you’ll have to tune into the episode to find out what happens next!&nbsp;***Links to recipes and favorites from this week’s show:Kim’s Home Center Los Angeles for all your kimchi needsMaangchi’s kimchi recipe - a great starting point for a kimchi journeySaeujeot - Salted fermented shrimpRandall’s LA Korean restaurant recs: Kobawoo House and Han But Sul Lung Tang in Los AngelesGenghis Cohen restaurant in LAArt’s Deli in Studio City, CASaltie Girl in Los AngelesWe love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Whether you’re a novice or expert baker, this week we’re offering simple paths to homemade desserts, and share several different recipes that yield sweet treats with minimal effort. Snacking cakes, we’ve learned, come in different flavors and shapes but share one common ingredient: they are unfussy. That means they’re typically made by hand in one bowl, then poured into a cake pan and baked.&nbsp;Another unfussy dessert category leans on assembling rather than baking; chocolate-covered fruit, banana pudding, and easy tiramisu. We also chat about the latest easy dessert trends that are taking TikTok by storm.&nbsp;Don’t miss this sweet conversation!&nbsp;***Links to recipes and favorites from this week’s show:Sonya’s Apple Sharlotka, Tzimmes Cake, and&nbsp; Tahini Coffee Cake&nbsp;Sonya’s Tea Biscuit/Tiramisu-like Ice Box Cake via The Nosher&nbsp;Apple Sauce Cake by Julia Turshen via Tasting Table&nbsp;Dorie Greenspan’s Poached Pears via the NY Times&nbsp;Banana Pudding from Natasha’s Kitchen&nbsp;Chocolate dipped fruit&nbsp;Ina Garten’s Chocolate BarkYogurt Bark from Eating Well&nbsp;Our favorite dessert-like Ellenos yogurtBlueberry Pudding Cake via Epicurious&nbsp;Strawberry pretzel “salad” from Betty CrockerPlum crumb bars by Cambrea BakesWe love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

It’s time to add soups back into the cooking rotation!&nbsp;This episode is dedicated to all the best fall soups like creamy tomato, roasted squash, and bean + veggie combos like a classic lentil soup, or white beans with garlic, parmesan &amp; herbs…side of crusty bread, please and thank you! We share our best tips for building layers of flavor with ingredients you probably already have in your kitchen, including a hot tip for a very secret ingredient for your next butternut squash soup! ***Links to recipes and favorites from this week’s show:Rich Rosendale’s butternut bisque with bananaAnna Thomas’ Love Soup cookbookSweet potato soup from Love &amp; Lemons, add turmeric black lentils to make it like KariIna Garten’s Lentil SoupAli Slagle’s parm white bean soup with greens via NY TimesJ. Kenji Lopez-Alt’s potato leek soup via Serious EatsGabrielle Hamilton’s white borscht via NY TimesGrace Chon Episode of Food Friends&nbsp;Cabbage farro soup from Six Seasons via Smitten KitchenWe love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Autumn’s abundance is upon us and we’re back in our podcast seats! Summer corn, tomatoes, and eggplant mingle with a new bounty of crisp apples, juicy pears, and orange-fleshed winter squash. It’s a literal cornucopia, and we’re here for it. As we head into the kitchen and turn on the oven again, we’re ready to explore the explosion of sweet and savory flavors that define this season. We share the many ways we plan to enjoy fall, from rich ratatouille to stuffed veggie dishes. What does Sonya make with quince from her neighbor’s tree? What kind of skillet pie does Kari make? What are both of us eager to try for the first time? Tune in and get a generous boost of fall cooking inspiration!***Links to recipes and favorites from this week’s show:Six Seasons Cookbook by Joshua McFadden with Martha HolmbergMelissa Clark’s Ratatouille for the NYTimes&nbsp;Smitten Kitchen’s RatatouilleDorie Greenspan’s Stuffed Pumpkin with Everything Good via The KitchnLamb Stuffed Quince from Yotam Ottolenghi and Sami Tamimi&nbsp;Sonya’s savory pear galette recipePear Slab Pie by Justin Chapple for Food &amp; Wine&nbsp;What to know about different kinds of persimmonsKari’s favorite Skillet Apple Pie from America’s Test KitchenWe love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Thirty-two episodes ago, we began this podcast with one goal: to spend more time with one another. Our conversations celebrate the beauty of home cooking through our friendship, and we both feel a deep sense of pride in the content we’ve shared. Through our weekly collaboration on this podcast, we’ve learned more about each other and home cooking, and feel a deeper connection with one another despite the distance between our cities.&nbsp;This podcast has inspired new ways of cooking, shopping, and eating for us and our listeners. We’re grateful for each and every text/email/comment we receive when one of our FOOD FRIENDS says “Oh yes, me too!,” or “I’ve never cooked xyz that way before,” or when a listener poses a question that challenges us to think deeper. We’ve learned that our listeners tune in from all over the world, including Iran, India, and Ethiopia, and that our largest community of listeners is from Seattle. We see all of you, and we’re so glad you’ve joined us! A heartfelt thanks to the special guests who shared their stories with us this season: Lauren &amp; Seth Rogen, Shannon Sarna, Grace Chon, and Danielle Bell.Part 2 of our finale celebrates the sweetness of being together at long last in Portland, OR. We reveal the many gifts that our FOOD FRIENDSHIP offers from cooking together, to eating out in the world, to foraging for local fruit, to just spending time in the company of each other. Thanks for tuning in this season! We’re excited to take a break and spend time with our families and travel, and to collect new ideas and momentum for next season! See you soon! xoxo, Kari &amp; Sonya&nbsp;&nbsp;***Links to recipes and favorites from this week’s show:Keep in touch with Sonya on her site or IGKeep in touch with Kari on her site or IG&nbsp;De Porres Catering in Los Angeles&nbsp;Exilior coffeeMoney Bowl for the best rice balls&nbsp;Hat Yai Thai foodWe love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

This week we’re planning a FOOD FRIENDS adventure… Kari is headed to Portland to visit Sonya!&nbsp;We’re celebrating the finale of our first season with two special episodes. This week’s part one and it’s a very real conversation we decided to record on the fly as we made plans for Kari’s visit. We talk about all the ways we hope to spend our time together. Will we cook together? Will we dine at Portland’s best restaurants? Will we make a trip to the farmers’ market together? (Of course, we will!)&nbsp;This episode is all about how you plan a visit with your best food-loving friend… all the anticipation and dreaming, without any of the weather, traffic, or other unforeseen elements that can come up during the actual visit. We reminisce about previous episodes to seek out inspiration: will Sonya make her incredible chocolate chip cookies? Will there be roast chicken? How about beets? Tune in to hear all the ways we’re dreaming of spending our time together.&nbsp;And then, don’t forget to tune in next week to find out what actually happened!&nbsp;Links to recipes and favorites from this week’s show:Rice balls at Money BowlSonya’s favorite coffee in Portland: Exilior CoffeeFind out all about the Portland Farmers MarketSonya’s noodles and cottage cheese&nbsp;A favorite Portland restaurant, Han OakWe love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

What are our favorite handheld meals?&nbsp;Empanadas! Samosas! Piroshki! Borekas! Burritos! (to name a few!)This week we’re talking all about our favorite portable foods. We start with piroshki, the handheld pastry that Sonya recommended to Kari when she visited Seattle a few years back, then cross cultures to explore empanadas, samosas, onigiri, and borekas. We also explore the world of burritos, both the simple bean and cheese, and the overly stuffed breakfast burrito. As always, we’ll share our favorite spots, as well as tips on how to make our favorite dishes at home. Perfect handheld foods come in many forms, and this episode explores the ones we can’t stop cooking and eating. Tune in to hear more! ***Links to recipes and favorites from this week’s show:How to make homemade OnigiriPiroshky Piroshky Seattle&nbsp;Sonya’s recipe for cabbage piroshki&nbsp;Liz Alpern, of The Gefilteria, knish recipeZongzi rice ball recipe&nbsp;&nbsp;You can find Sonya’s favorite rice balls at Money Bowl in PortlandOur favorite burritos in LA: Yuca’s, Escuela, Tacos Villa Carona, and El CoyoteHow to make flour tortillas at home via King ArthurYewande Komolafe’s breakfast burritos for the NY TimesWe love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!