Food Friends: Home Cooking Made Easy

What if using phyllo dough didn’t have to be difficult, and you could make a golden, buttery pie with a mountain of vegetables? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you’ll discover a seasonal cookbook full of flavorful intuitive recipes, and you’ll also find out why David Tanis’ fig and almond cake is a must-bake that's perfect for fall hosting. You’ll also learn how to make a meatless main packed with chickpeas, cauliflower, and sweet potatoes that reheats like a dream and has a surprise technique that makes it easy to make. Tune in for a quick dose of home cooking inspiration! *** For more recipes and cooking inspiration, sign up for our free Substack here . And join us on our live monthly calls by upgrading your subscription to paid! *** Links: How to Start a Cookbook Club from our Substack Cookbook club pick: David Tanis’ A Platter of Figs , which is out of print, but can be found used or at your local library too Some highlights from cookbook club were: Corn, squash, and green beans with jalapeno butter Fresh shell beans with sage and garlic Berbere pizza Fig and almond cake by David Tanis for NYT Cooking Spiced veggie phyllo pie by Melissa Clark for NYT Cooking **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here . Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

How do you make dinner happen every night without feeling like you’re starting from scratch? If you’re staring into the fridge at 5 p.m. with no idea what to make, this week Maggie Hoffman, host of The Dinner Plan , shares smart strategies for making weeknight cooking easier, along with a lineup of deeply satisfying fall dinners that come together quickly. Think: chewy noodles tossed in a 5-minute sauce, a crowd-pleasing sheet-pan meal, and a foolproof take on pasta e ceci. By the end of this episode, you’ll discover: Flexible meal-planning tricks that help ingredients stretch further Flavorful, low-effort meals that can pull you out of even the deepest cooking rut Two meatless dinners that might end up in regular rotation in your kitchen Press play now for practical strategies and quick fall dinners that will make answering the question, “What’s for dinner?” a little easier. *** For more recipes and cooking inspiration, sign up for our free Substack here . And join us on our live monthly calls by upgrading your subscription to paid! *** Links: Follow “The Dinner Plan” now wherever you listen to podcasts Subscribe to Maggie’s Substack: The Dinner Plan for more recipe inspiration. You can also find Maggie and more about The Dinner Plan on Instagram! Maggie’s favorite pasta: Zaynab Issa's Gochujang-Sesame noodles (With Sun Ramen Noodles) Meatless dinner: Georgina Hayden's clean-out-the-fridge pasta salad , from her cookbook: Medesque (with tons of weeknight-friendly recipes) Sheet pan meal: Melissa Clark's Harissa chicken with Leeks , from her book: “Dinner Changing the Game” which has many more sheet pan recipes. Maggie also highly recommends switching from half sheet to using stainless steel quarter sheet pans for this style of cooking (they fit in a toaster oven, and are dishwasher safe!) Maggie (and our!) favorite brand of harissa paste is from NY Shuk Comforting fall dinner: Jamie Oliver's Pasta e Ceci , from his book: Jamie’s Italy . Maggie loves to make small batches of stock with leftover rotisserie chicken bones in an Instantpot . Standout from “The Dinner Plan :” Maureen Abood's Arayes from her cookbook: Lebanese Baking What to cook when you don’t feel like cooking : A great loaded up sandwich like this Feta brined-chicken sandwiches made with grilled chicken. Maggie recommends grilling proteins for multiple meals at the same time, and for recipe inspiration she recs Noah Galuten’s Grill Time! Some of Maggie’s favorite cookbooks right now: River Cafe Green by Rose Gray and Ruth Rogers Vegetables the Italian Way by Giulia Scarpaleggia Carla Lalli’s new book: Food is a Feeling **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here . Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

What do you do when you have more vegetables than you know what to do with? In this bite-sized episode, we share the best things we ate this week to inspire each other—and you! By the end of this episode, you’ll discover a quick refrigerator pickle that can be made with almost any veggie, and you’ll also find out about a restaurant-inspired broccoli crostini that makes a satisfying meatless dinner for busy nights. Plus! Author Leah Koenig shares her “Best Bite” too: An easy carrot-date cake that requires no special equipment, with an unexpected ingredient in the frosting. Tune in for a quick dose of home cooking inspiration! *** For more recipes and cooking inspiration, sign up for our free Substack here . And join us on our live monthly calls by upgrading your subscription to paid! *** Links: Leah Koenig’s new book is: The Dessert Table: 100 Joyful Jewish Sweets , which includes her recipe for Date-carrot cake with orange blossom frosting . You can find more recipes from Leah on her Substack: The Jewish Table , and on Instagram @leah.koenig **** Other links from today's show: Easy refrigerator pickles from Simply Recipes made with a crinkle-cut knife And here’s another fridge pickle recipe from Coley Cooks , if you want a less sweet pickle, with more spices. Lot 2’s pecorino-fried bread with broccoli adapted by Melissa Clark for NYT Cooking ; Kari adapted it by cooking broccoli with butter and garlic, and serving it on toasted sliced bread topped with melty cheese (like young Parmesan, sharp cheddar, Monterey Jack, or Gruyere). Italian broccoli salad by Ali Slagle for NYT Cooking **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here . Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

What do you serve when you want to host, but don’t want to spend the entire day in the kitchen? Fall is one of our favorite seasons for gathering, from back-to-school dinners and Jewish High Holidays to casual meals with family and friends. But putting together a menu — and getting everything on the table at the same time — can feel like a lot of work. This week, we’re sharing four complete fall menus designed to help you plan ahead, cook strategically, and actually enjoy your own gathering. By the end of this episode, you’ll: Learn how to build a fall menu around dishes that can be prepped, cooked, frozen, or reheated ahead of time Discover a fully vegetarian menu that is casual and can feed a big crowd Find out the secrets to achieving tender brisket and flavorful roast chicken Press play for practical hosting strategies and fall recipes that make it easier to get dinner on the table… and enjoy it once you do! *** For more recipes and cooking inspiration, sign up for our free Substack here . And join us on our live monthly calls by upgrading your subscription to paid! *** We also highly recommend The Dinner Plan podcast and Substack for more recipe inspiration! *** Links: Back to the Classics Rosh Hashanah Dinner: Plum challah by Sonya and Shannon Sarna for The Nosher Smoked fish platter Ottolenghi fig hazelnut salad with radicchio and basil Eggplant Caponata from The Gjelina Cookbook , the exact recipe can be found in the book, or try this slightly adapted version from The Brick Kitchen Beer and onion braised brisket from Epicurious Cast iron skillet potato kugel from Smitten Kitchen Farro topped with roasted peppers and eggplants and spicy tahini dressing (recipe coming!) Glazed apple cider doughnut cake from Smitten Kitchen Vegetarian pizza party in Southern California Hot September Street corn dip with tortilla chips Mushroom pizza with kale and red onions Potato rosemary pizza Roasted vegetable salad with farro and goat cheese by Walder Wellness Arugula fennel apple salad (no cheese) by The First Mess Ice cream Fall bounty dinner: Harissa apricot braised chicken by Samin Nosrat from Good Things Charred green beans and lemony yogurt by Yossy Arefi for NYT Cooking Ottolenghi pomegranate tomato salad David Leibovitz' oven-roasted plums over pound cake, angel food cake or with vanilla ice cream Roast Chicken Dinner at Kari’s Portuguese chicken and potatoes from Feasting at Home Alison Roman’s Bitter, Leafy Salad German chocolate cake by Tastes Better From Scratch **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here . Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

What do you make when you have a package of ground chicken but no plan for dinner? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you’ll discover a 5-star-rated, one-pot dinner of lemony meatballs and greens that’s perfect for busy weeknights. You’ll also want to try two Italian cookies: an easy double-chocolate biscotti that can be made ahead and freezes well, and a buttery cookie with a distinctive shape and texture that would be right at home on a weekend brunch table. Tune in for a quick dose of home cooking inspiration! *** For more recipes and cooking inspiration, sign up for our free Substack here . And join us on our live monthly calls by upgrading your subscription to paid! *** Links: One-Pot Chicken Meatballs with Greens by Yasmin Fahr for NYT Cooking. To make this dairy-free, swap the yogurt for unsweetened coconut yogurt, or for 2 large eggs Double chocolate biscotti by Jenn Segal from Once Upon a Chef Torchetti al burro (Italian butter cookies) from Recipe from Italy **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here . Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

What if the best recipes aren’t the newest ones, but the ones you keep coming back to? This week, we’re revisiting some of our favorite summer meals and sharing the recipes from Season 4 that have earned a permanent spot in our kitchens. By the end of this episode, you’ll: Discover make-ahead salads that have become staples Find a hosting-worthy sheet-pan dinner that’s easy enough for a weeknight Get two cookie recipes we bake year-round — and that are perfect for cookie boxes and gifting Tune in now for easy, reliable recipes you’ll want to make again and again! *** For more recipes and cooking inspiration, sign up for our free Substack here . And join us on our live monthly calls by upgrading your subscription to paid! *** Links: Tostadas: Vegetarian Mexican tostadas from Muy Bueno Cooking Kari also mentioned making a take on tostadas based on Roasted Broccoli and Potato Tacos by Kay Chun for NYT Cooking Salads: Sweet and spicy melon salad by Christian Reynoso from NYT Cooking Savory watermelon cucumber salad from the Mediterranean Dish (similar to what Sonya makes, but hers doesn’t have feta) Korean carrot salad recipe from Alyona’s Cooking, and watch Danielle walk you through making her viral version on TikTok Sweets: Sonya’s galette recipe Sonya made a version with apricot + sour cherry and marzipan (she used frozen fruit), and Kari made a version with nectarine, peaches, and frangipane (with fruit from her Flamingo Estate farm box) OUR TOP RECIPES FROM SEASON FOUR: Mains: Broiled salmon and asparagus with creme fraiche by Molly Gilbert for Sunset Magazine Kung Pao Tofu by Ham El Waylly for NYT Cooking Salads: Smitten Kitchen’s simplified version of the famous roasted chicken and bread salad from the Zuni Café Cookbook Frizzled-onion cabbage salad by Shilpa Uskokovic for Bon Appetit Sweets: Pistachio Halvah Rice Krispie Treats by Miro Uskokovic from NYT Cooking (unlocked) Jam sugar cookies by Hewn restaurant in Chicago Mag MORE RESOURCES FROM THIS EPISODE: How to Start a Cookbok Club The date fudge recipe Kari talked about can be found in Ham El-Waylly’s book: Hello, Home Cooking Sonya mentioned great tostadas from El Sazaon Di Mi Rancho in Portland, OR, and her Chicken Tinga recipe

Can a mountain of zucchini turn into a homemade pizza you can’t stop taking “just one more” slice of? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you’ll discover a standout Smitten Kitchen recipe for a thin-crust summer pizza that’s loaded with zucchini yet somehow still crispy, golden, and nutty with browned Gruyère. You’ll also want to try a saucy, spicy breakfast dish inspired by a recent visit to a street food stand in Los Angeles. Tune in for a quick dose of home cooking inspiration! *** For more recipes and cooking inspiration, sign up for our free Substack here . And join us on our live monthly calls by upgrading your subscription to paid! *** Links: Smitten Kitchen’s summer squash pizza Chilaquiles from ChiLAquiles on Venice and Hauser in Los Angeles Chilaquiles master recipe from Rick Bayless, and a store-bought sauce recommendation (and great article!) by Jarret Melendez from Epicurious Also mentioned: Giada’s scarpaccia video and her recipe (gluten-free!) And a vegan version of scarpaccia from Earth To Rocco **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here . Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

What if your next vegetarian dinner could be packed with flavor - and made entirely on a sheet-pan in your oven? Whether you're trying to cook more plant-based meals, accommodate a vegetarian at your table, or just need low-effort dinner ideas, this episode is full of satisfying recipes that are anything but boring. By the end of this episode, you’ll: Learn how to make a sheet pan lasagna dotted with creamy ricotta cheese — no layering or béchamel-making required Discover how to turn basic veggies into shawarma-spiced mains Find out about a gluten-free, noodle dish that takes less than 30 minutes to make Hit play and turn your veggie drawer into crowd-pleasing vegetarian meals you’ll want to make any night of the week! *** For more recipes and cooking inspiration, sign up for our free Substack here . And join us on our live monthly calls by upgrading your subscription to paid! *** Links: Vegetarian sheet pan lasagna from Busy in Brooklyn, and Giada’s original version Sheet pan eggplant parm from Food & Wine , or sheet pan cauliflower parm from How Sweet Eats – and here’s a video of Sonya + Kari’s version How to make crispy garlic breadcrumbs (to top your eggplant or cauli parm) Mushroom shawarma from Eating Well, or Sonya’s eggplant shawarma Roasted chickpea gyros by Sarah Bond from Live Eat Learn Sheet pan feta chickpea tomatoes by Ali Slagle for NYT Cooking (unlocked) Vegetarian stuffed peppers from Love & Lemons Eric Kim’s Sheet-pan Japchae for NYT Cooking (unlocked), and his sheet-pan bibimbap Sweet potato and black bean tacos by Sarah Bond from Live Eat Learn **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here . Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

What do you make when you want a homemade dessert that feels special, but takes almost no effort to bake? In this bite-sized episode, we share the best things we ate this week to inspire each other — and you! By the end of this episode, you’ll want to make a buttery plum jam crumb bar inspired by Sonya’s grandmother. It’s beginner-friendly, and so delicious you’ll want to eat the whole tray as soon as it comes out of the oven. You’ll also discover a recipe for a quick one-skillet dinner made with sweet summer corn and chew rice cakes, and flavored with nutty miso + brown butter. Tune in for a quick dose of home cooking inspiration! *** For more recipes and cooking inspiration, sign up for our free Substack here . And join us on our live monthly calls by upgrading your subscription to paid! *** Links: Sonya’s grandmother’s plumb crumb bars Kari’s strawberry rhubarb crumb bars Miso brown butter rice cakes with corn by Shilpa Uskokovic for Bon Appetit **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here . Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

What if you could easily fill your kitchen with the comforting aromas of sizzling sofrito, fluffy rice, and tender stews? This week, we’re talking to Omi Hopper, TikTok creator and runner-up on Next Level Chef, and author of Cooking Con Omi: A Love Letter to Puerto Rican Home Cooking . She’s sharing her favorite weeknight dinners, meal-prep strategies, and the techniques she uses to build big Puerto Rican flavor at home. By the end of this episode, you’ll discover: How fresh sofrito and homemade sazón can transform even simple weeknight meals How to meal prep for flexibility, instead of a fridge full of repetitive leftovers Flavor-packed shortcuts to get dinner to taste special without starting from scratch Press play to hear Omi’s approach to making flavorful, satisfying food that works for real home cooks! *** For more recipes and cooking inspiration, sign up for our free Substack here . And join us on our live monthly calls by upgrading your subscription to paid! *** Links: Omi Hopper’s new book – Cooking Con Omi: A Love Letter to Puerto Rican Home Cooking You can find more inspiration from Omi on her TikTok, YouTube , Instagram , and her site: Cooking Con Omi Omi’s Recipes: Sofrito Alcapurrias Roast pork shoulder Homemade Sazon spice blend Potato salad with apples One pot macarone con carne (macaroni with beef) Other dishes mentioned: Bacalao (Puerta Rican Salt Cod Stew) from Simply Recipes Her winning pineapple jalapeno salmon dish Some of Omi’s favorite recipe developers; King Rey Cooks Tini Michelle Disla Cassie Yeung **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here . Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

What do you cook when it's too hot to turn on the oven (or even the stovetop)… but everyone still needs dinner? When summer temperatures climb, even the simplest meal can feel like too much effort. If you've been relying on takeout, eating cereal for dinner, or are staring into the fridge hoping for inspiration, this episode is full of practical ideas for keeping your kitchen cool. We're sharing our favorite no-cook and low-cook meals, make-ahead recipes, refreshing drinks, and easy summer desserts that make the most of the season without heating up the house. By the end of this episode, you'll discover: A 5-minute meal built around a single package of tofu How a rotisserie chicken can become a picnic-friendly Vietnamese-inspired dinner Two noodle dishes that rely on quick, flavorful, no-cook sauces Press play now and build a rotation of easy summer recipes you'll rely on that will keep you well-fed and out of a hot kitchen! *** For more recipes and cooking inspiration, sign up for our free Substack here . And join us on our live monthly calls by upgrading your subscription to paid! *** Links: Spicy cold silken tofu with soy and scallions from The Woks of Life Salsa cruda di Pomodoro — pasta with raw summer tomato sauce — from Lidia Bastianich Zucchini quesadillas by Smitten Kitchen, and a wonderful squash blossom quesadilla recipe can be found in the Frida’s Fiestsa’s (a Friday Khalo cookbook) Rainbow veggie pinwheels by Dinner at the Zoo BiBim Guksu (spicy mixed noodles) by Maangchi Italian grinder bean salad by Alexis de Boschnek for The Kitchn, and Edi’s favorite sun-dried tomato dense bean salad Summer tartines four ways from Serious Eats Chicken banh mi by Recipe Tin Eats Lemon possets by Toni Chapman for NYT Cooking Homemade Gatorade by Lexi at Crowded Kitchen Frozen coconut limeade by Smitten Kitchen **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here . Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

Are you up to your ears in corn and scrambling for new ways to use up one of the best summer ingredients? If you’re looking for easy and inspired recipes to enjoy this seasonal darling, then you’ll want to tune in to this fan-favorite episode. By the end of this episode, you'll: Uncover the secrets to cooking perfectly grilled corn on the cob Get inspired by a 30-minute corn-filled ramen with miso butter Learn how to make “corn ribs,” a popular restaurant dish that’s easy and delicious to recreate at home Press play now to satisfy all of your corn cravings! *** For more recipes and cooking inspiration, sign up for our free Substack here . And join us on our live monthly calls by upgrading your subscription to paid! *** Links: Compound chili lime butter How to make corn ribs from Food Wishes Sonya' s corn soup recipe from our Substack, and a similar corn soup with basil by David Tanis for the NY Times , as well as a chilled corn soup with basil oil from Food52 Soy butter corn ramen by Hetty Lui McKinnon for the NY Times Sarah Jampel’s spicy corn coconut soup for the NY Times Ham El-Waylly’s corn and miso pasta salad for the NY Times Sue Li’s grilled corn and avocado salad with feta dressing for the NY Times “Ears and Ears” Orecchiette and corn pasta similar to what Kari makes Colu Henry’s orecchiette with corn, jalapeno, and feta for the NY Times Sonya’s corn, romano bean, tomato pasta dish Korean corn cheese by Darun Kwak for the NY Times Other mentions: Our episode with Javier Lara: The three sisters: Indigenous wisdom for growing, sharing, and home cooking squash, beans, and corn All Time restaurant in Los Angeles **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here . Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

What salads can really hold up for days and transform into multiple meals? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you'll want to make a 5-star broccoli salad that's meal-prep-friendly and full of Italian flavors. You’ll also want to try a summery cucumber-avocado salad that's perfect for piling onto toast or for serving at your next gathering. Tune in for a quick dose of home cooking inspiration! *** For more recipes and cooking inspiration, sign up for our free Substack here . And join us on our live monthly calls by upgrading your subscription to paid! *** Links: Italian broccoli salad by Ali Slagle for NYT Cooking And Quinoa and broccoli spoon salad by Sohla El-Waylly for the NYT Cooking Also, we love this Cauliflower Salad Sandwiches recipe from Ham El-Waylly Obsessively good cucumber avocado salad from Smitten Kitchen **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here . Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

What recipes truly stand the test of time — the ones you make again and again because of their ease, deliciousness, and nostalgia? This week, we're celebrating our 300th episode by looking back at our top 10 “Best Bites” of all time. These are the dishes we still cook, recommend, and think about years later. They’re also the recipes that always make us think of each other. By the end of this episode, you'll discover: The beginner-friendly lentil dish we’ve been making for over a decade for friends, clients, family, and meal prep An effortless no-measure cake that's earned a permanent spot in our baking rotation Smart ways to use your slow cooker and Instant Pot to get flavorful dinners on the table faster Whether you're new to Food Friends or have been cooking along with us since the beginning, this episode is packed with recipes worth revisiting—and adding to your own regular rotation. Tune in as we celebrate 300 episodes with the recipes that have shaped our home cooking the most. *** For more recipes and cooking inspiration, sign up for our free Substack here . And join us on our live monthly calls by upgrading your subscription to paid! *** Links: SONYA’S TOP FIVE Our coconut red lentil recipe “No Measure” French Yogurt Cake Ina Garten’s stuffed shells recipe – Sonya adds fresh thyme instead of Italian seasoning + grated parm or pecorino on top Instant Pot Polenta Cacio e Pepe by Carla Lalli Music for Bon Appetit Our two takes on egg salad from our Substack! KARI’S TOP FIVE Sonya’s simple tomato confit with thyme Midwestern Monster cookies French onion crostini by Lemon Tree Dwelling Crispy taco salad shells for homemade taco bowls Viral “Glow Soup” by Maddie Harrington of Nutriously Easy **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here . Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

Can a humble pound of ground beef from your freezer turn into the best dinner of your week? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you'll discover an irresistible snacking cake recipe by Alison Roman that uses up any seasonal berry you have on hand and is easy enough for a beginner baker! You’ll also want to try a homemade take on a Bodega-style chopped cheese sandwich. It’s the perfect way to use up kitchen staples for a quick, unexpected weeknight dinner. Tune in for a quick dose of home cooking inspiration! *** For more recipes and cooking inspiration, sign up for our free Substack here . And join us on our live monthly calls by upgrading your subscription to paid! **** Links: Blueberry cake with almond and cinnamon by Alison Roman from her cookbook, Dining In Alison Roman’s blueberry muffin recipe Chopped cheese by Melissa Knific for NYT Cooking **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here . Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

What sweet treats do you make when you feel like hosting, but temperatures are climbing, and you can't imagine turning on an oven? This week we're re-releasing a fan-favorite episode. We’re sharing our tried-and-true easy summer dessert recipes to make at home, all with zero cooking required! By the end of this episode, you’ll discover: How to stay cool with a refreshing icebox cake and an over-the-top frozen pie A classic Midwestern cookie loaded with chocolate and peanut butter A make-ahead dessert that maximizes seasonal fruit and is perfect with a scoop of vanilla ice cream Tune in now to add sweetness to your summer gatherings with these exciting and easy no-bake desserts! *** For more recipes and cooking inspiration, sign up for our free Substack here . And join us on our live monthly calls by upgrading your subscription to paid! *** Links: Sonya’s raspberry mocha icebox cake , strawberry tiramisu , and fruit compote recipes Ina Garten’s mocha icebox cake Chocolate wafers for icebox cake 18 ice cream pie ideas from Taste of Home Not-so-classic peach melba from David Tanis for the NY Times Classic Scotcheroos recipes from Tastes Better From Scratch Buckeyes recipe by Tammy Winters for All Recipes Tricia Yearwood’s no-bake rocky road bars All the rocky road bar combos on TikTok Ina Garten’s limoncello fruit salad recipe **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here . Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

Are you looking to beat the heat with an easy, refreshing, and QUICK dessert? By the end of this episode, you'll want to try a tapioca pudding topped with fresh summer berries that's vegan, gluten-free, and ready in just 10 minutes on the stove. You’ll also discover a lemony pasta dinner that comes together fast, with the help of a can of chickpeas, a bundle of greens, and crumbled feta. Tune in for a quick dose of home cooking inspiration! *** For more recipes and cooking inspiration, sign up for our free Substack here . And join us on our live monthly calls by upgrading your subscription to paid! *** Links: How to Start A Cookbook Club from our Substack Dac Biet: An Extra-Special Vietnamese Cookbook by Chef Nini Nguyen and Sarah Zorn – in the book you’ll find the recipes for: Green Jackfruit and Cabbage Salad Lemongrass Ground Meat Pickled eggplant (here’s a similar version to try) And Coconut Tapioca banana pudding (here are two similar recipes: one from Serious Eats with crushed peanuts, and another with caramelized banana on top from Food 52) You can find more of Chef Nini Nguyen’s recipes here Lemony Chard with chickpeas and feta by Hetty Lui McKinnon, tossed with pasta **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here . Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

What do you do with a pile of zucchini? If you're torn between making the same tired zucchini bread again or scrolling through hundreds of recipes hoping to find one that’s actually delicious and not a soggy mess, this episode is for you. This week, we’re sharing tried-and-true zucchini recipes, and by the end of this episode, you’ll: Discover 30-minute dinners, like a one-skillet meatless meal with a 5-minute game-changing yogurt sauce Learn cooking techniques to get the best texture and flavor out of your zucchini – like crisp edges and lots of caramelization Find out an unexpected, delicious, and easy way to freeze and use up any summer squash Press play now and turn your zucchini overload into the most delicious problem you'll solve all summer! *** For more recipes and cooking inspiration, sign up for our free Substack here . And join us on our live monthly calls by upgrading your subscription to paid! *** Links: Zucchini and crispiest chickpeas in garlic yogur t from Smitten Kitchen Seared zucchini with halloumi by Ali Slagle Ina Garten’s Parmesan roasted zucchini Zucchini tots from Recipe Tin Eats Grated zucchini orecchiette from Hailey Catalano Corn and zucchini orzo casserole by Half Baked Harvest Zucchini roll-ups from Wholesome Yum White Zucchini Pizza by Yumna Jawad, from The Pioneer Woman Zucchini in smoothies (frozen ahead of time) from Love & Lemons Zucchini cookies with lemon glaze by Foodie Crush Also mentioned: Gabrielle Hamilton’s zucchini tops A few all-time favorites; Thomas Keller's viral zucchini Elizabeth Minchili’s pasta with zucchini and herbs , and her TikTok Giada’s scarpaccia video and her recipe (gluten-free!) and Vegan version of scarpaccia from Earth To Rocco Kari’s favorite carmelized zucchini pasta by Ali Slagle for the NY Times Farfalle with yogurt and zucchini by George Germon and Johanne Killeen for Food & Wine Zucchini bruschetta (aka zucchini crostini!) by Martha Stewart (add a little basil in it too!) **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here . Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

What makes one recipe become the most popular in the New York Times Cooking’s history? In this bite-sized episode, we share the best things we ate this week to inspire each other—and you. By the end of this episode, you'll want to make crisp, stuffed zucchini blossoms that are restaurant-quality but come together in under 30 minutes. You'll also discover why the legendary Marian Burros plum torte has become one of the most beloved dessert recipes of all time – it's endlessly adaptable, freezer-friendly, and approachable for even beginner bakers. Tune in for a quick dose of home cooking inspiration! *** For more recipes and cooking inspiration, sign up for our free Substack here . And join us on our live monthly calls by upgrading your subscription to paid! *** Links: Stuffed zucchini blossoms from Carolyn’s Cooking – this recipe calls for parsley and chive, but Sonya likes to add basil to the filling instead. Original plum torte by Marian Burros for NYT Cooking , plus suggestions for adapting the recipe. Kari used plums with butter, whole wheat flour and cardamom in addition to cinnamon (¼ tsp each) mixed with turbinado sugar on top, then apricots with non-dairy butter, GF flour with almond meal, and the same cardamom and cinnamon mixed with turbinado sugar on top. Other mentions: Vegetables Every Day by Jack Bishop **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here . Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

Ever wonder what food people actually cook when guest come over — and why those recipes always work? This week, we're re-releasing our fan-favorite episode with Adam Roberts — aka The Amateur Gourmet. He takes us inside his kitchen, shares his favorite cookbooks and go-to recipes, and tells us all about his fantastic debut novel, Food Person (now out in paperback!). We talk summer cooking, dinner party philosophy, and why even a slightly undercooked salmon can still lead to a great night. By the end of this episode, you’ll: Get a sneak peek at Food Person , Adam’s twisty, funny debut novel and a page-turning, insider look at food media (think The Devil Wears Prada , but for cookbook publishing). Discover the dessert that never fails a dinner party. Find out the #1 mistake home cooks make when hosting, and the mindset shift that turns chaos into calm. Press play for Adam’s best dinner party advice, his all-time favorite cookbooks, and the recipes he relies on most to make hosting feel like a breeze. *** Links: Food Person , Adam’s debut novel is out now! Subscribe to Adam’s Amateur Gourmet Newsletter on Substack Follow Adam on Instagram Adam’s cookbook recs from today’s episode: The Barefoot Contessa books (especially for beginners) Or level up your home cooking with Mozza at Home , by Nancy Silverton and Carolyn Carreno For the best homemade ice cream recipes and techniques, check out David Leibovitz’s The Perfect Scoop Anything by Melissa Clark is dependably excellent Some of the cookbook’s highlighted in Food Person : The Zuni Cafe Cookbook , The Chez Panisse Cookbook , and The Auberge of the Flowering Hearth The food writing Adam most admires: Calvin Trillin Amanda Hesser’s Cooking for Mr.Latte Nora Ephron’s Heartburn Who Adam channels in his kitchen: Lidia Bastianich , and one of her recipes is his go-to pasta dish for dinner parties. He might follow that with warm freshly baked chocolate chip cookies *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here . You can also now find us on YouTube. We love hearing from you — follow us on Instagram @ foodfriendspod , or drop us a line at foodfriendspod@gmail.com! Order Sonya's cookbook Braids for more Food Friends recipes!