Food Friends: Home Cooking Made Easy

What if baking isn’t about perfection — but about paying attention?In this week’s episode, we sit down with the brilliant Victoria Granof to talk about baking as ritual, instinct, creativity, and care. From working alongside Anthony Bourdain and Snoop Dogg to cooking for Ruth Reichl in her home, Victoria brings a lifetime of wisdom and experience as a culinary creative, legendary food stylist, mentor, and coach.A James Beard Award finalist and one of Cherry Bombe’s 100 most inspiring women in food, Victoria shares how baking can be both grounding and transformative, whether you’re baking as an act of service for those in need or making shortbread cookies in your home kitchen.In this episode, you’ll discover:The influences and cookbooks that have shaped Victoria’s culinary lifeHow ritual, full moons, and community come together in her monthly Substack gathering, Be KneadyWhat decades of food styling have taught her about risk and instinctIf you’ve ever wanted to bake with more confidence, more curiosity, and more meaning, this conversation will change the way you think about what happens in your oven.Press play now and rediscover the joy of baking at home!(Photo of Victoria Granof by Louise Hagger) ***Looking to connect with avid fellow home cooks? Join us on our live monthly calls by becoming a paid subscriber to our Substack here! Or sign up for free to receive recipes and roundups straight to your inbox. ***Links:Victoria Granof’s Substack: Delicious Tangents, where she hosts her “Be Kneady” monthly gatherings, you can also follow her on Instagram, and find more about her here, or sign up to work with her 1:1. Check out Victoria’s gorgeous book: Sicily, My Sweet – Love Notes to an Island, with Recipes for Cakes, Cookies, Puddings, and Preserves.Cookbooks Victoria referenced: Marcella Hazan’s Essentials of Classic Italian Cooking, The Joy of Cooking, Maida Heatter’s cookbooks, Rose Levy Berenbaum’s baking books, and Carol Field’s The Italian Baker. Silver dollar pancake recipe from Betty Crocker (the recipe Victoria originally used was from The Betty Crocker Cookbook for Boys and Girls.Victoria’s grandmother’s simple braided cookies with sesame seeds can be found in her book, Sicily My Sweet Some of Victoria’s food styling: her Belgian food shoot with Kenji Toma, and the dripping ice cream cone for Bon Appetit MagazineLady M Crepe Cakes Pretzel shortbread cookie recipe from Host The Toast. In Victoria’s words: “I discovered from the label of the Lost Bread pretzel shortbread that they use breadcrumbs (wheat, rye,barley), which I guessed were crumbs from their wheat, rye and barley sourdough bread, so I made dried breadcrumbs from that exact bread and whirred them in the food processor to the consistency of whole grain flour, and subbed them measure for measure for the pretzel crumbs and EUREKA!!! The pretzel flavor comes from the lye bath and pretzel salt.”The new Gourmet Magazine.***Got a cooking question? Leave us a message on our hotline at: 323-452-9084Order Sonya's cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

What if one simple technique could change how you make roast chicken forever? 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 why the Zuni Café Cookbook is a timeless classic for home cooks – including why the roast chicken and bread salad is still its most famous recipe!You’ll also want to make our favorite nachos layered with veggies, beans, and meat. Discover how to construct it so each layer is perfectly cheesy and flavorful, and it might just become your new favorite weeknight meal. Tune in for a quick dose of home cooking inspiration!***Join us on our live monthly calls by becoming a paid subscriber to our Substack here! Or sign up for free to receive roundups and recipes straight to your inbox. We can’t wait to gather in community and swap recipes + tips with fellow curious home cooks!***Links:Zuni Cafe Cookbook, by Judy RodgersA simplified version of the famous roasted chicken and bread salad from Smitten Kitchen Pasta with spicy cauliflower from Amateur Gourmet (the original uses a mix of broccoli and cauliflower, which he mentions) ***Got a cooking question? Leave us a message on our hotline at: 323-452-9084Order Sonya's cookbook Braids for more Food Friends recipes!

Ever wonder what two former personal chefs actually eat in a day?If you’re constantly asking, “What’s for breakfast, lunch, or dinner?” This episode is packed with easy meal ideas and real-life recipes to reduce that feeling of overwhelm, and deliver practical inspiration you can use all week. In this episode, you’ll learn how to:Upgrade your breakfast with a simple Turkish-inspired egg dish or a skillet pancake that brings joy to any morningMake lunchtime easier with smart leftover transformations and a few make-ahead, deli-style salads Discover two flavorful sheetpan dinners, and a one-pot meatless main we're making on repeatTune in now, peek inside our kitchens, and leave with fresh ideas for the week ahead!***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: Day 1Sonya:Breakfast – Yogurt bowl with homemade granola, flax, kiwi, blueberries, goji berries and homemade granola.Kari’s granola recipe is from Sony’as cookbook, Braids, and David Leibovitz has a a really good loaded tahini granola recipeLunch – Golden egg salad, black sesame rice crackers, tangerine, carrots, sauerkraut, radishes, grapes, pickled kohlrabiDinner – Tomato lentil stew with crispy potatoes, by Hetty Lui McKinnon for NYT Cooking (unlocked)Kari:Breakfast – Dutch Baby recipe by Florence Fabricant from NYT Cooking (unlocked), made with Einkorn flour and inspired by the recipe in Einkorn Made Easy by Adrian J.S. HaleLunch – Huevos Rancheros by Kay Chun for NYT Cooking (unlocked), made with leftover refried beans and salsa from takeout Dinner – Roasted Cauliflower with Feta & Dates Sheet Pan Salad by Kendra Vaculin for Bon Appetit (radicchio and shredded cabbage was subbed for the arugula, and hazelnuts were swapped for pistachios )Day 2Sonya:Breakfast – Turkish-inspired eggs, but instead of poached eggs, they were fried in butter spiced with smoked paprika and aleppo pepper, once cooked placed on yogurt with added dill and pepper, served with toastLunch – Herby tuna salad, winter citrus, pomegranate, mint salad, celery and kohlrabi salad with date and almond Dinner – Shawarma chicken thighs by Sam Sifton for NYT Cooking (unlocked) (using this shawarma spiced blend, and bone-in skin-on thighs), served with roasted thyme carrots and parsnips from Food Network (honey is optional)Kari: Breakfast – Peanut Butter & Honey Cereal Bars from our Substack, using a combination of Grape Nuts and Rice Krispies, Kari froze the bites in individual snack bags, served with a smoothie with banana, dates, blood oranges, kohlrabi leaves, ice and full-fat Greek yogurt  Lunch: Saucy chickpeas with sour cream in a tortilla with cabbage on top (coming soon to our Substack!)Dinner –  Leftover pizza from Prime Pizza with radicchio salad topped with crispy panko breadcrumbs, toasted hazelnuts, and balsamic vinaigrette ***Got a cooking question? Leave us a message on our hotline at: 323-452-9084Order Sonya's cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

What if your best bite of the week came from beans… or a conversation at the butcher counter?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 our favorite crispy-topped “pizza beans” that are hearty, cheesy, and ideal for a meatless dinner. You’ll also discover how a local butcher inspired our new favorite collagen-rich braised meat sauce.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 pizza beansSausage Ragu by Sara Jenkins and Nancy Harmon Jenkins, adapted by Julia Moskin for NYT Cooking (unlocked)Pennsylvania-Dutch scrapple from Food Network***Got a cooking question? Leave us a message on our hotline at: 323-452-9084Order Sonya's cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Are your weeknight pasta nights starting to feel predictable…even though you know pasta has so much more potential?When you’re tired and hungry, it’s easy to reach for the same jar of sauce and the same box of noodles. In this episode, we’re showing you how to turn pantry staples and simple techniques into pasta dinners that feel comforting, craveable, and completely new.By the end of this episode, you’ll:Learn the secrets to a crispy-topped, gooey baked pasta that’s worth turning on the ovenExpand your rotation with dishes built around seasonal greens, wild mushrooms, and bright citrusDiscover how to harness your pantry to build bold, flavor-packed sauces—including a Samin Nosrat recipe we can’t stop makingPress play and make pasta night the best night of the week.***LinksSix Seasons of Pasta by Joshua McFadden and Martha Holmber, for all the best ways to make a baked pasta dishBaked Ziti from All Recipes – Sonya made a version with Cavatapi pasta and swapped sausage for blanched broccoli rabeCheesy baked pasta with Sausage and Ricotta by Melissa Clark for NYT Cooking Baked gnocchi alla Sorrentina from Wishbone Kitchen River Cafe Walnut Tagliatelle from The Guardian (we skip adding oil to our pasta water)Sausage ragu by Sara Jenkins and Nancy Harmon Jenkins, adapted by Julia Moskin for NYT Cooking (unlocked)Bucatini with Swiss Chard, Raisins and Parm by Joshua McFadden by way of Nigella Lawson by way of Amateur GourmetCreamy Mushroom Pasta with Garlic Miso Butter by Chandra Ram for Food & WineNigella Lawson’s famous lemon linguineChicken Piccata pasta by Anna Theoktisto for Food & WineSamin Nosrat’s spicy tuna pantry pasta from Food and Wine

Do you want to know the secret to cooking the crispiest, fluffiest roast potatoes at home? 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 try British-style roastie potatoes known for their golden, crackly exterior and fluffy interior. You’ll also want to cook up our go-to chicken enchiladas; they're perfect for weeknight dinners, feed a crowd, and make smart use of leftovers so you can get dinner on the table with ease. Tune in for a quick dose of home cooking inspiration!***Links:British roast potatoes from The Jam JarFor a deep dive on roasties, check out  The Best Crispy Roast Potatoes by Kenji Lopez-Alt for Serious EatsSam Sifton's Chicken Enchiladas with Salsa Verde for NYT Cooking (unlocked)But this week, Kari used leftover roasted chicken and green enchilada sauce by Siete Foods (not sponsored!), and topped them with Monterey Jack and Queso Fresco***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For 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!Order Sonya's cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Think salads are a summer thing? Great salads don’t have to disappear in the colder months.If you’re craving something crisp, bright, and alive during the winter, this week we're making the most of peak cold-weather produce. We’re sharing 10 salad recipes built around seasonal ingredients like juicy citrus, crunchy celery, hearty winter greens, and smart pantry staples.By the end of this episode, you’ll:Discover make-ahead–friendly salads that work just as well for meal prep as they do for entertainingFind stunning, flavor-packed salads that might completely change how you cook with celery, citrus, and even Brussels sproutsLearn which two salads are hearty enough to stand alone as a full mealPress play now and let this episode change the way you enjoy salads all winter long.***Sign up for our Substack here for original recipes and a roundup from each episode. Upgrade to paid, and join our monthly live Q&A!***Links: Sonya’s citrus, pomegranate, mint and feta salad with pomegranate molasses dressingBrussels Sprouts with Pomegranate & Pistachio by Sheela Prakash for NYT Cooking (unlocked)Celery root remoulade by Alice Waters, shared by Full Belly Farm Celery dates almonds parmesan inspired by Six Seasons by Joshua McFadden, recipe by Cookie & KateSonya’s celery and kohlrabi salad with date and almondUltimate Winter Salad by Natalie Perry for The Pioneer WomanThai Pomelo Salad from Healthyish and HappyThai Peanut and Cabbage Salad from Cookie & Kate Anna’s California salad from A Modern Way to Eat by Anna Jones, shared by 101 CookbooksWinter Panzanella from Floating Kitchen***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Order Sonya's cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Is the viral Japanese yogurt cheesecake worth making?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 find out for yourself if you should jump on the Japanese yogurt cheesecake trend, and you'll also discover a next-level take on no-bake rice crispies treats!You'll also want to try our favorite slow-cooker braised chicken dish, which relies exclusively on pantry staples and can be the foundation for countless dishes -- like a delicious weekday taco. Tune in for a quick dose of home cooking inspiration!***To join our monthly live hang, or for more recipes and cooking inspiration, sign up for our Substack here.***Links:Two-ingredient viral Japanese yogurt cheesecake recipe from Food & WinePistachio Halvah Rice Krispie Treats by Miro Uskokovic from NYT Cooking (unlocked)Kari’s slow cooker braised chicken for an easy taco lunchTortilla Land ready-to-cook flour tortillas that Kari uses (not sponsored!)***To join our monthly live hang, or for more recipes and cooking inspiration, sign up for our Substack here.Got a cooking question? Leave us a message on our hotline at: 323-452-9084Order Sonya's cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

What if you could easily cook up an incredible meal at home for someone you love?Date night doesn’t have to be fussy or complicated to be special, and we firmly believe it can be about cooking incredible food for anyone you're close to: a partner, family, roommates, or friends.This week, we’re sharing our top 10 date night recipes, and by the end of this episode, you’ll:Learn simple fuss-free dishes, like a 30-minute crispy artichoke pasta, and a no-churn ice creamDiscover interactive meals, like a home-cook-friendly Japanese hot potFind out about our favorite 15-minute, elegant classic French main courseListen now to get inspired to make a memorable date night dinner at home... no hard-to-get reservations, waiting in line, or complicated cooking required!***Links:Japanese shabu shabu (hot pot) at home from Just One Cook, or sukiyaki from White On Rice CoupleClassic sole meuniere by Molly Wizenberg, serve with steamed asparagusRicotta gnocchi by Mark Bittman for NYT Cooking (unlocked)Crispy artichoke pasta by Andy Baraghani for NYT Cooking (unlocked)Crepe night with savory buckwheat crepes by Martha Rose Shulman, and chocolate crepes by Zeynab Issa, both for NYT Cooking (unlocked) Heart-shaped french toast by Sew White, and use the outside of the heart for “Egg-in-a-heart” (aka toad-in-a-hole)Nigella Lawson’s one-step no-churn coffee ice creamHeart-shaped pastry with strawberries and whipped cream from Bos Kitchen Kiwi fool by Eric TriesitTiramisu dippers by Anna Painter for Delish***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Order Sonya's cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

What are the building blocks of the perfect veggie sandwich? 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 crave a veggie sandwich that’s packed with easy-to-make homemade saurekraut, and you’ll get inspired to cook up restaurant-style pizza at home – loaded with crispy kale and savory crumbled sausage. Tune in for a quick dose of home cooking inspiration!***Links:Tabor Bread is one of Sonya’s favorite spots for sourdough loaves in Portland, OROur favorite brand of hummus is Little Sesame (not at all sponsored) An easy reliable homemade sauerkraut recipe from The GefilteriaSweet Salt Food in Los Angeles inspired Kari’s pizza at homeSourdough pizza dough made from Adrian Hale’s “Communal Table Bread - My easiest first bread recipe”And our favorite super easy no-knead pizza dough

Looking for more answers to your home cooking questions? Every month, we'll gather on Zoom for "Around the Table with Food Friends: Live Q&A". Together, we'll connect in real time as a community and share recipes, tips, and solutions to everyday cooking struggles and successes. Join in by becoming a paid subscriber on our Substack today. Sign up here!***What if a seasonal winter produce haul could be as versatile, delicious, and exciting as a flat of berries in peak summer? This week we’re sharing our 10 must-have winter farmers’ market produce picks, and the recipes to go with them.By the end of this episode you’ll:Discover a viral sweet potato recipe that will change how you make it foreverLearn simple and quick techniques for coaxing sweetness and depth from veggies like parsnips, turnips, and cabbageFind out about our go-to winter weeknight meals, like a sheetpan chicken dinner full of greens and a rustic cabbage skillet dishTune in now to learn how the winter farmers' market might surprise you, and how to turn seasonal produce into satisfying meals you’ll want to dig into all season long!***LinksSweet Potato:New technique for the best whole roasted japanese sweet potatoes by Jamesyworld, + the viral TikTok cheese stuffed version from The Kitchen And our favorite Carla Lalli Music recipe for steamed sweet potatoes with tahini butter for NYT Cooking (unlocked)Squash:Zucotte, garlicky braised squash, by Whistling Train Farm in Kent, WA Bok Choy/Tatsoi:Sheetpan Scallion Chicken with Bok Choy by Kay Chunfrom for NYT Cooking (unlocked)We also like to use bok choy and tastoi instead of lettuce in saladsCabbage:Venetian smothered cabbage, “Verze Sofegae” And a shout out to our favorite cabbage soup from Six Seasons by Joshua McFadden and Martha HolmbergLeek:Two takes on a leef tart, one straightforward Leek puff pastry tart  from It’s A Veg World Afterall, or a stunning upside down leek tart from Live Eat LearnAnd we love Braised leeks from Fox and Briar too!Turnips:Honey glazed turnips from Dishing Up the DiretBeets:Golden beets and beet greens in yogurt dill dressing by David Tanis for NYT Cooking (unlokced)Parsnips:Parsnip and parmesan souffle from PC Fresh CoCitrus:Sonya's Citrus topped rice puddingA cookbook shoutout:Bonnie Slotnik Cookbooks in NYC where Kari discovered Greene on Greens by Bert Greene***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Order Sonya's cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Ever bring home beautiful winter vegetables from the market, and then completely blank on what to cook with them?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 deeply comforting, grandmother-approved borscht that celebrates winter vegetables, plus a one-pot, meatless main designed to use up every last leafy green, finished with a bold, garlicky, crispy topping that makes it irresistible.Tune in for a quick dose of home cooking inspiration, and turn your winter produce into meals you’ll genuinely look forward to cooking.***Links:Sonya’s family borscht recipe from our free SubstackUtica Greens from Chesterfield Restaurant in Utica, NY; adapted by Jim Shahin for NYT Cooking ***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Order Sonya's cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Struggling to put together easy, satisfying weeknight meals during these chilly winter months?This week, we’re taking the guesswork out of meal planning and sharing ten fast dinners for nights when you don’t want to rely on takeout or make an extra trip to the grocery store. All quick. All comforting. All genuinely delicious.By the end of this episode, you’ll:Discover flavorful ways to turn a single package of ground beef, turkey, or pork into a dinner that rivals your favorite takeoutLearn a simple tofu technique that transforms it into a craveable, meatless mainExplore pasta dishes beyond spaghetti and red sauce — think silky sauces, peppery greens, toasted breadcrumbs, and brothy bowls of comfortPress play now and walk away with a handful of reliable weeknight dinners you’ll want to make on repeat all winter long!***Links: Turkish pasta by Rachel Perlmutter for The Kitchen (sub red pepper paste, or with a few roasted bell peppers, with a spoonful of tomato paste) Salad pasta, by Anna Stockwell for Epicurious 10-minute Thai Basil from The Woks of LifeEgg Roll in a Bowl by Ree Drummond Garlic butter steak bites by Coco Morante for Simply Recipes, and easy mashed cauliflower from Joyful Healthy EatsChicken with mustard cream sauce, by Sarah Carey for Martha Stewart30-minute gado gado bowl by Minimalist Baker Salmon patties by Nagi Maehashi of Recipe Tin Eats I can't believe it's not chicken (it’s tofu!) by Nisha Vora for NYT Cooking (unlocked)Butter beans, paprika, and piquillo peppers, excerpted from Three: Acid, Texture, Contrast by Selena Kiazim***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Order Sonya's cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

What if baking at home didn’t require special skills or effort and instead could deliver a shareable sweet treat to warm up a chilly, busy 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 want to make Alison Roman's recipe for blueberry muffins that are as easy to bake as they are to eat. Bonus: they're freezer and make-ahead-friendly. You’ll also want to try bright and citrusy classic Italian ricotta cookies – one simple batch yields a mountain of soft, lemony treats that are perfect for taking on the go, or for filling your cookie jar.Tune in for a quick dose of home cooking inspiration!***Links: Alison Roman’s blueberry muffin recipeItalian Ricotta Cookies by Melissa Huett, adapted by Melissa Clark for NYT Cooking ***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Order Sonya's cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

What’s the secret to transforming tough cuts of meat and sturdy vegetables into fork-tender meals that feel like a warm hug on a cold day?If you’ve ever been disappointed by a chewy brisket, flavorless chicken, or dry pot roast, we're re-releasing this fan-favorite episode to give you the foolproof techniques and tips for braising success.By the end of this episode, you’ll:Learn how to braise like a pro with equipment you already have in your kitchen (no Dutch oven required!)Explore classic recipes like comforting smothered pork chops and a rich coq au vinDiscover time-saving tricks that will make a braised dish your next go-to for hostingTune in now to bring the magic of braising into your kitchen this season!***Links:Tyler Florence’s wine-braised beef brisket recipe Beer braised brisket with onions from Food.com, and one for the slow cooker from The KitchnGeorge Graham’s Smothered Pork Chops with andouille, which are richer than his wife’s Roxanne’s version (which Kari describes in the show). Here’s a simpler version, too. Just be sure to use thin, bone-in chops and continue simmering until they are fork-tender and falling off the bone.Traditional coq au vin by Ina Garten, or a slightly easier version by Damn DeliciousEric Kim’s garlic-braised chicken recipe from NYT Cooking (unlocked)Amateur Gourmet’s braised chicken recipe and videoSamin Nostrat’s soy-braised short rib recipeGinger beer-braised butternut squash by Alexa Weibel from NYT Cooking (unlocked)Oven-braised red kuri squash video on TikTok from Kate Woodward (inspired by Prune by Gabrielle Hamilton)Braised leeks from Fox and Briar***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Order Sonya's cookbook Braids, for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Looking for a chili recipe that you can rely on to feed any kind of eater at your table?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 cook up a pot of deeply flavorful vegetarian or turkey chili that’s freezer-friendly and even entertaining-worthy, and you’ll also want to try a fresh take on kale salad with a punchy pickled-raisin vinaigrette that gets better as it sits.Tune in for a quick dose of home cooking inspiration!***Links: Sonya’s Vegetarian and Turkey Chili from our SubstackKale Salad with Pickled Raisin Vinaigrette by Sheela Prakash for NYT Cooking (unlocked) ***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. 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!

Are you staring at a bag of lentils in your pantry that you fully meant to cook… and somehow never do? Or maybe you’ve got a few cans of chickpeas that always feel like a good idea in theory, but never quite turn into dinner.If beans have ever felt bland, boring, or confusing, today’s episode is for you.By the end of this episode, you’ll:Discover how to make lentils, chickpeas, and other pantry beans actually craveable — from using up quick cooking red lentils in an unexpected pasta dish, to a vegetarian date-studded chickpea stew that relies on canned beansFind out go-to weeknight bean-centric meals that you can whip up in 30 minutes or lessLearn about two fresh takes on bean soup: one that uses white beans and has been served in the US Senate for decades, and another that relies on simple black beans combined with a few surprising, flavorful winter veggies Press play now if you want affordable, comforting dinners that finally make good on all those beans in your pantry!***Links:LentilsOur favorite coconut red lentils from our free SubstackCurried tomato tortellini soup from 101 CookbooksEcuadorian lentil stew from Laylita.comAlison Roman’s  lentils with fried lemon or garlic (you can use red or yellow) ChickpeasOur chickpea episode with Sarah Bond from Live, Eat, LearnChickpea stew with dates, almonds, and orange Chickpea butternut squash tacos by Laura FuentesYotam Ottolenghi’s confit tandoori chickpeas Other Beans:Amy Chaplin’s spicy black bean soup, with squash, cabbage, loads of veggies Cheesy mashed white beans with kale and parm and runny egg, from Serious EatsMung bean curry from Pride of IndiaSenate bean soup by The Country CookAlso: Kari’s famous white bean soup with oregano and parm, and Sonya’s take on Yemenite white bean soup with zhoug***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. 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!

Ever crave an Orange Julius at the mall? In this bite-sized episode re-release, we're sharing 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 blend up a citrusy vanilla smoothie that will upgrade your breakfast routine (or snack time!) with its creamy, dreamy nostalgia. And if you’re looking for a flavor-packed weeknight dinner, you’ll discover a flavor-packed recipe using ground chicken for a 30-minute healthy meal! Tune in for a quick dose of home cooking inspiration! ***Links Orange Smoothie (a la Orange Julius) from Gimme Some Oven. For Kari’s version, she zests as well as the peeled oranges; she also likes to use yogurt or whole milk, and good vanilla paste.Veggie cream cheese from Chef SavvyKeema Shimla Mirch (Ground chicken with bell peppers) by Zainab Shah for NYT Cooking (unlocked)***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. 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!Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

Are you looking for recipes beyond roasted root vegetables?Root vegetables may not have the same curb appeal as juicy summer berries, but these winter workhorses can be just as satisfying! This week, we’re encouraging you to JUST SAY YES to these humble veggies.This week we're re-releasing a fan-favorite episode with our top recipes for carrots, parsnips, and even rutabags. From soup to salad, these dishes keep us nourished and satisfied in the colder months. You’ll want to tune in to find out how to make it for yourself!***Links:How to tell the difference between a rutabaga and a turnip?Parmesan baked rutabaga via Peel with Zeal and rutabaga gratin from Delicioius 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 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 & Wine

As the days get colder and darker, are you searching for a nourishing dinner that will warm you up from the inside out? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! This week we're rereleasing a fan fanvorite episode, and talking about two must-try winter weeknight meals. You’ll discover the secrets to a craveable Minestrone, chock-full of veggies and topped with a vibrant basil sauce. You’ll also learn about a unique Midwestern twist on Sloppy Joe’s – it will make for a nostalgic weeknight meal that’s kid-friendly and parent-approved. Tune in for a quick dose of home cooking inspiration! ***Links: Winter minestrone recipe from our SubstackSloppy Joe recipe with bonus veggies from Celebrating Sweets***Got a cooking question? Call in and leave us a voicemail on our kitchen phone! 323-452-9084Sign up for our newsletter here for special offers and opportunitiesOrder Sonya's debut cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!