Food Friends: Home Cooking Made Easy

Are you looking for new ways to use seasonal produce in salads you’ll actually crave? What if they could be meal prep-friendly? 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 make-ahead and entertaining-friendly salads, including a vibrant one with Napa cabbage. You’ll also discover a tried and true recipe for a classic French chicken liver pâté that’s perfect for parties and date nights.Tune in for a quick dose of home cooking inspiration!***Links:Chicken-liver pâté by Javier Huerta adapted by Sam Sifton for NYT Cooking (unlocked) Sonya’s salads: Fennel, apple and pomegranate salad, coleslaw, a Moroccan carrot salad similar to the one from the workshop, and you can find the zucchini, za’atar, quinoa salad in Sonya’s cookbook: Braids Canelle Vanille’s Purple Napa Cabbage Salad that inspired Kari’s, which she made with orange bell pepper, shaved beet, celery, feta, and the champagne vinaigrette from her Nicoise Salad.Sonya’s take on a purple Napa cabbage salad***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!

Do you wish you could meal plan easily for busy weeks or easy entertaining?This week, we’re sharing menus and lessons learned from our private chef days, like: how to plan menus and meal prep, adapting to clients with different tastes and needs, and most importantly, what approaches build more confidence in the kitchen. By the end of this episode, you’ll:Learn how to menu plan like a private chef for both weeknight cooking and dinner partiesThe dishes and recipes clients requested over and over again, including a chicken cheddar chowder and a classic Thai curryThe recipes sources we rely on the most for cakes, soups, sides and morePress play now to discover how the best kind of cooking isn’t about perfection or posting pics – it’s about care, connection, and cooking what’s needed in the moment. ***LINKS:Sonya’s Mediterranean-Inspired Dinner Party Menu:Roasted cod with tomato olive caper tapenade by Kay Chun for NYT Cooking (unlocked)Spinach and chickpeas by Smitten Kitchen Quinoa with toasted pine nuts by Ellie Krieger for Food Network (swap raisins for currants)Cranberry Vanilla Coffee Cake by Smitten Kitchen, originally from Gourmet MagazineKari’s Weeknight Family Dinner Menu:Chicken cheddar chowder from Cooking Light Magazine, served in bread bowls, and a quicker chicken corn chowder without cheese Pink Grapefruit and Watercress Salad by Yotam OttolenghiFarfalle with yogurt and zucchini by George Germon and Johanne Killeen for Food & WineSonya’s Thai-inspired Dinner:Thai green curry with shrimp from Thai CalienteEasy eggplant stir fry from Vancouver with LoveThai chicken satay with peanut sauce from Recipe Tin EatsButter lettuce salad with carrot miso dressing by Mark Bittman from NYT Cooking (unlocked)Kari’s 7-Hour Lamb Dinner Party:7-hour lamb with loads of garlic from Improvised LifeSide of sauteed Tuscan kalea...

Do you feel overwhelmed by the onslaught of Thanksgiving recipes and techniques coming at you? Not sure where to start?We're rereleasing this episode to help unlock your best holiday meal with foolproof recipes to satisfy and impress all the guests at your Thanksgiving table. We’re covering 5 essentials: classic roast turkey, the creamiest mashed potatoes, rich gravy, an exciting veggie side, and a stunning dessert to finish off the meal.By the end of this episode, you’ll discover:Reliable tips and techniques for the perfect (never dry) turkeyThe secret to creamy, make-ahead mashed potatoes Simple, standout touches to veggies, sides, and desserts that will impress your guests Listen now to create a Thanksgiving feast filled with essential dishes and expert tips that guarantee a smooth, memorable holiday! ***Links:Classic plug-in turkey roasterHow to dry brine a turkey from The KitchnDigital meat thermometerSonya’s go-to roast turkey Turkey stock from roasted turkey wings from How Sweet EatsClassic last-minute gravy with turkey stock by Julia Moskin and Kim Severeson for NYT CookingUltra creamy mashed potatoes made with a ricer or food mill by Andy Baraghani for Bon AppetitAnd perfect mashed potatoes (no special gear required) by Elise Bauer for Simply RecipesHow to reheat mashed potatoes from The KitchnHetty Lui McKinnon’s sticky gochujang brussels sprouts from her cookbook

How do you make Thanksgiving feel easy, stress-free, and delicious – without spending all week trapped in the kitchen?Whether you’re planning your holiday menu or organizing meals for the whole Thanksgiving week, this episode will help you make it all easier (and more enjoyable).We’re breaking down how to plan a memorable Thanksgiving with:The essential dishes we always agree on: vibrant sides, seasonal salads, and make-ahead staples.A fully-tested vegetarian menu that satisfies every guest at your table.A meal plan for the days leading up to the holiday, including a quick sheet pan dinner that feeds a crowd and saves your sanity.Listen now for step-by-step Thanksgiving cooking strategies that will help you host confidently and create your most delicious, low-stress holiday yet.***This episode is sponsored by Mill – the odorless, effortless, automated food recycler.This time of year, we’re doing more cooking and hosting, which also means creating more food scraps. We love that with Mill, all those peels, bones, and bits don’t go to waste. You just toss them in, and overnight, it quietly transforms everything into dry grounds. You can use them in your garden, add to compost, or schedule them to be picked up and shared with farms. Mill is the easiest way to prevent food waste at home. It’s one small action that makes a big difference for your kitchen, your family, and the planet. Add Mill to your wish list or gift one now and get $75 off with code FRIENDS!You can learn more at mill.com/foodfriends***Links:Sonya’s co-hosting Thanksgiving menu:TurkeyBaked ham from Natasha’s KitchenClassic last-minute gravy with turkey stock by Julia Moskin and Kim Severeson for NYT CookingUltra creamy mashed potatoes made with a ricer or food mill by Andy Baraghani for Bon AppetitBaked beans from Rancho Gordo (with vegetarian option)Parsnips with miso and parmesan by Yotam Ottolenghi for NYT CookingRadicchio salad with walnuts and pears or radicchio salad from the Gjelina CookbookBrioche rolls (although typically Amanda’s mom uses Julia Child’s brioche...

Are you craving a homemade soup that’s a full meal in a bowl?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 Ina Garten’s Italian Wedding Soup — a flavorful classic filled with tender chicken meatballs, fresh spinach, and pasta in rich chicken broth.And you’ll want to make our favorite sweet, simple, no-bake peanut butter granola bars. They’re inspired by a nostalgic snack, and are perfect for packing up for lunch or travel. Tune in for a quick dose of home cooking inspiration that will warm your kitchen and your week!***Links:Ina Garten’s Italian Wedding Soup The original Samak StickiesHow to make Kari’s homemade version of “No-bake PB & Honey Stickies”NOTE: Process mixture finely so that it will pack well, and use very creamy peanut butter; the natural varieties do not work as well in this recipe. If your bars are crumbly and falling apart, dabbing a bit more peanut butter will help bind it together. Process and pulse 1 cup roasted salted peanuts in a food processor until roughly choppedAdd 2 cups Grape Nuts Cereal (or similar) and pulse until finely chopped, then transfer to a large mixing bowlGently heat 1 cup creamy peanut butter + ⅓ cup honey + ½ tsp vanilla paste; stir until smooth and creamyPour peanut butter mixture over the cereal mixture, then combine with (clean) hands until fully incorporatedUse a 2” scoop to pack and portion into individual balls, then use your hands to flatten into a puck shapeCan be eaten as is, or kept on the counter in an airtight container. You can also freeze them!This is a great recipe for teenagers and kids who are interested in helping in the 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. 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!

How do working parents manage to cook thoughtful, home-cooked meals while balancing everything else — and still have time to bake, plan ahead, and enjoy the process?If you’ve ever wished you could get delicious meals on the table without the stress, this episode is for you. This week, we’re talking with two home cooks, who happen to be our real life “Food Friends.” Sam and Malin share their tips on how they get dinner on the table without spending hours in the kitchen. Whether you’re packing lunches for kids, stocking your freezer for busy weeks, or trying to rediscover your joy in everyday cooking, this conversation offers real-world inspiration for how to make it happen.By the end of this episode, you’ll learn: Creative solutions for meal prep and packed lunches – from scratch-made baked goods to recs for premade items from Trader Joe’s and CostcoQuick weeknight recipes that work EVERY time, like an endlessly modifiable one-pot rice dish and creamy spicy tomato beans Two takes on home-cooked classics, like: spaghetti bolognese, muffins, and even birthday cake!Press play now to learn practical ideas you can actually cook this week!***This week’s episode is sponsored by La Baleine, makers of ancestral sea salts harvested from France. La Baleine’s Grey Sea Salt comes from the Celtic shores of Guérande, on France’s west coast. Hand-harvested using traditional methods, this 100% natural sea salt is unrefined, additive-free, and naturally grey from the mineral-rich clay of the Guérande salt marshes.With its unique delicate but crunchy texture, La Baleine’s Grey Sea Salt is our go-to salt for everything from roasted vegetables and grilled meats to fresh salads and even desserts.👉 Grab a canister of La Baleine Grey Sea Salt here on Amazon! Starting on Nov 4th, the first 500 purchases will receive $1 off their order!***Links:Sam’s favorite recipes and recommendations:The Lunch Tiffins Sam’s been using for years Lunchbox Harvest Muffins by Melissa Clark for NYT Cooking (unlocked)Apple, Fennel Salad by Melissa Clark for NYT CookingApple Cider Doughnut Loaf Cake by Sarah Jampel for Bon AppetitFrench Yogurt Cake from Bon AppetitMarcella Hazan’s Spaghetti...

Looking for the perfect make-ahead menu for hosting on a chilly fall evening? 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 be craving Julia Child’s classic boeuf bourguignon; it’s famous for a reason, with tender beef and a rich, velvety sauce. You’ll also pick up our tips for making the best apple-cranberry crisp –  a dessert that’s impressive enough for your next dinner party, or even for brunch! Tune in for a quick dose of home cooking inspiration!***Links:Julia Child’s Boeuf Bourguignon Apple Crisp recipe from The Chunky Chef. To make Kari’s breakfast/brunch version, sub maple syrup for the sugar in the apples, and bake them with cranberries in the oven until tender and jammy. Mix up crumble topping and bake SEPARATELY from the fruit for added crunch (use gf oats if you like!). Add crumble topping to roasted fruit before serving. Offer whole milk Greek yogurt as an optional topping!***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!

What cookbooks are worth the investment? And which ones will you really cook from, time and time again?Even the most passionate home cooks struggle with navigating the sea of available cookbooks out there! In this episode, we’re sharing the ones that have earned a permanent spot in our kitchen — these are the books that make weeknight cooking easier, baking more reliable, and hosting more successful. Whether you’re just starting your collection or looking to fall back in love with the books you already own, this episode helps you discover the ones that make you want to cook.By the end of this episode you’ll: Find out which cookbooks we rely on for weeknight cooking, with repeat-worthy recipes like chicken piccata and one-pot baked lentils with fetaLearn which baking books made us confident home bakers, with recipes for an outstanding banana cake or the perfect homemade cinnamon rollsDiscover inspiring recipes you might not expect, like a comforting bean soup from Frida Kahlo’s cookbook or iconic casseroles from a classic vegetarian tomePour yourself a cup of tea, open your favorite cookbook, and listen in. This episode might just remind you why you fell in love with cooking in the first place…***This week’s episode is sponsored by La Baleine, makers of ancestral sea salts harvested from France.Discover La Baleine’s sister brand’s new, organic Le Saunier de Camargue Fleur de Sel Sprinklers  — the iconic finishing sea salt from the South of France, now in an easy, ultra-practical sprinkling format. Each grain is carefully hand-harvested by salt masters using ancestral methods passed down through generations. This delicate, crunchy sea salt enhances every dish with a perfect touch of flavor and texture, and it’s 100% natural, unrefined, and additive-free.Choose from three organic varieties: ✨ Original — for everyday flavor, 🌿 Rosemary — for a Provençal touch on meat, fish, and vegetables, and 🌶️ Espelette Pepper — for a bold, subtly spicy finish.👉 Grab all three Fleur de Sel Sprinklers here on Amazon and bring a taste of the South of France to your kitchen. Use code SALTSHAKE for $2 off your order!*** Links:Sonya’s favorite cookbooks for: WEEKNIGHT/EVERYDAY COOKING: Whole Food Cooking Every Day, by Amy Chaplin ENTERTAINING: At Elizabeth David’s Table, by Elizabeth David BAKING: Classic Home Desserts, by Richard Sax RELIABLE: The Smitten Kitchen Cookbook, by Deb Perelman GIFTING: Tenderheart, by Hetty Lui McKinnonESSENTIAL CLASSIC: The Taste of Country Cooking, by Edna Lewis  INSPIRING/UNIQUE:

What if dinner could practically cook itself?In this bite-sized episode, we’re sharing our best home-cooking bites of the week, including two sheet pan meals that make busy weeknights a breeze.By the end of this episode, you’ll discover:A Hungarian-inspired sheet pan chicken dinner loaded with veggies and big flavor — all roasted together for minimal effort and cleanup.A make-ahead sheet pan quiche that’s buttery, herby, and perfect for brunches, potlucks, or easy weekday lunches.Press play for a quick dose of home cooking inspiration!*** Links: Sonya’s Sheet pan chicken paprika Spinach sheet pan quiche from Smitten Kitchen. Kari kept the total weight of the greens, but combined added kale as well as spinach, and added in fresh parsley, dill, and mint

Are you searching for easy ways to stock your freezer for busy days, or for a friend’s meal train? If you’ve ever wished you could pull dinner from your freezer when life feels too hectic, or to help a friend in need, this episode is for you. This week, we’re sharing our favorite freezer-friendly recipes that are designed to be stored and reheated. By the end of this episode, you’ll:Discover how to freeze meals beyond dinner, like healthy protein and flavor-rich breakfast optionsMaster strategies for storing, freezing, and reheating… without losing flavor and textureFind reliable recipes for comfort foods like homemade calzones, quiche, and homey chicken and rice soupPress play to discover freezer meals that will add ease to your week, and deliver comfort to your table... or to someone you love. ***Today’s episode is sponsored by La Baleine — makers of ancestral sea salts harvested from the South of France.A high-quality natural finishing sea salt can transform just about any dish, and La Baleine’s sister brand Le Saunier de Camargue Fleur de Sels take it a step further.Available in Original Fleur de Sel, Espelette Pepper, and Herbes de Provence, it’s the perfect final touch for vegetables, grilled meats, or even a decadent dessert.Find Le Saunier de Camargue Fleur de Sel at Whole Foods Market or on Amazon, and bring a taste of the South of France to your kitchen. Use code FLDSALTS for $2 off your order!***Links:Homemade frozen whole pizzas from Amy Bakes Bread, you can also get the dough from your local pizza spot or grocery storeCalzones from Natasha’s Kitchen that’s similar to what Kari makes Ina Garten’s Turkey MeatloafTaco meat by Sam Sifton for NYT Cooking, similar to what Kari ate growing upSpinach sheet pan quiche from Smitten Kitchen Steel cut oats from Well Plated, oatmeal, and porridge all freeze well – Kari always uses water to cook, and adds a splash of dairy once servedChicken leek and rice soup by Smitten Kitchen Frijol Con Puerco (Black Beans...

Can your favorite diner order be turned into 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 get inspired to try a classic Greek soup that’s creamy without any dairy, and can cook up quickly with a few shortcuts. You’ll also discover the secret to the best diner-style patty melt, and a trusted recipe for homemade slaw you can serve with it. Tune in for a quick dose of home cooking inspiration! ***Links: Avgolemono Soup from our SubstackBest Patty Melt Ever from Amanda Cooks & Styles Sonya’s coleslaw from our Substack***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!

What’s better than a bowl of homemade soup after a long, chilly day?If you’ve been craving easy soup recipes that actually work, this episode is your invitation to dive into soup season! We’re sharing our go-to soups for cozy weeknight dinners — the tried-and-true recipes we make every year, plus new favorites you’ll want to add to your rotation.By the end of this episode, you’ll discover:How to make flavorful homemade broth that freezes beautifully — so you can have soup ready any night of the weekVegetarian soup recipes that pack big flavor, like a silky roasted red pepper soup and a bright, gingery twist on classic squash soupBeginner-friendly soups that are hearty enough to serve as a complete mealPress play now and get inspired with easy, comforting soup ideas to stir, sip, and savor all season long!***This episode is sponsored by La Baleine — makers of ancestral sea salts naturally harvested from the South of France.  Their Fine and Coarse Sea Salts are crafted through natural crystallization, harnessing the sea, wind, and sunshine to create clean, unrefined crystals. The Fine Sea Salt is perfect for everyday cooking, seasoning, and baking, while the Coarse Sea Salt adds texture and bright bursts of flavor to any dish. La Baleine’s salt-harvesting methods also help protect an extraordinary ecosystem in the South of France, which is home to over 500 species of birds and plants. Grab La Baleine’s Fine and Coarse Sea Salt Bundle here on Amazon, or find it at your local Whole Foods Market, and enjoy a true taste of the French Mediterranean Sea in your kitchen. Use code LABALSALT for $1 off your order!***Links:Kari’s Sunny Chicken Soup with Lemon and Coconut from Food Friends’ Substack Ribollita soup from Ina GartenKari’s Tomato Soup from Food Friends’ Substack, and slow cooker caramelized onions from Gimme Some Oven Sonya's Indian tomato soupCreamy Broccoli and Spinach SoupSoviet-style "Monday"...

Ever wondered what it would be like to host a cookbook club and taste restaurant recipes with the help of a few friends?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 a velvety eggplant caponata with burrata to serve as a stunning appetizer at your next dinner party. You’ll also discover how an unexpected swap in a recipe can result in a rich, rum-kissed cake that’s easy enough for a beginner to bake.Tune in for a quick dose of home cooking inspiration!***Links:The Gjelina Cookbook by Travis LettEggplant Caponata recipe can be found in the book, or try this slightly adapted version from The Brick Kitchen Kabocha Olive Oil and Bittersweet Chocolate Cake from Gjelina, developed by Nicole RuckerRadicchio salad with crispy shallots and shallot oil vinaigrette slightly adapted by No Crumbs LeftFrench apple rum cake by Jennifer Segal from Once Upon a Chef, Kari swapped the bananas for the apples for supper club, and it was a big hit!***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!

What do you bring to a potluck that’s guaranteed to be a hit, is easy to prepare, and can travel well?Choosing what dish to bring to a potluck or tailgate can feel tricky, and that’s why this week we’re sharing our go-to dishes for feeding a crowd. These trusted recipes will allow you to show up to your next potluck with a dish that’s guaranteed to be one of the first things to disappear from the table. By the end of this episode, you’ll learn:Stress-free recipes, like an eye-catching twist on pigs in a blanket and a buttery take on slidersTwo meatless mains that showcase seasonal produce Sweet, simple treats that can be baked days in advance and are easy to pack up and transport, anywhere you want to goPress play and get inspired with recipes that will make you the MVP of your next potluck or tailgate!***This week’s episode is sponsored by La Baleine, makers of ancestral sea salts harvested from France.La Baleine’s Kosher Sea Salt is 100% natural. Unlike other kosher salts, it is uniquely harvested from the Mediterranean Sea, crystallized by the sun and sea breezes, and responsibly sourced.Additive-free, its small, flake-like crystals make it perfect for everyday cooking. It seasons evenly, is easy to pinch, and enhances everything from soups and pastas to vegetables and meat.👉 Grab a box here on Amazon, or find it at your local Whole Foods Market, and make this sea-harvested kosher salt a staple in your kitchen. Use code LABALKOS for $1 off your order!***Links: Ham & Swiss Sliders by Lisa T from Allrecipes Hasselback salami from Busy in Brooklyn blog Rotel Sausage Dip by Patricia S York from Southern Living Sonya’s Wedge Salad from Food Friends’ Substack Duff Goldman’s Purple Potato Salad for Food NetworkVegetable pot pie by Heidi Swanson of 101 Cookbooks Pull-apart dogs in a blanket ring from the Food Network Kitchen (and the Tarte de Soleil from Smitten Kitchen)Swiss chard and sweet potato gratin from Smitten Kitchen Sally McKenney’s browned butter

What five tools or pieces of equipment do you actually need to cook confidently at home?Whether you’re moving into your first apartment, upgrading from the mismatched pans of your college days, or just wondering which tools really deserve a spot in your cupboards, this episode takes the guesswork out of stocking a smart, lifelong kitchen.This week, we’re answering a listener question, and by the end of this episode, you’ll:Discover what simple tools are absolute musts for any avid home cookFind out the types of pans that chefs rely on most, and why Learn strategies and tips for building your kitchen from scratch, or upgrading what you already have on hand for more successful and smoother cookingTune in now and find out which pieces of equipment make the cut for us—you might just discover your new favorite sidekick in the kitchen!***LINKS:Sonya’s Top 5Stainless steel pot and pan set – there are many great options on the market, it doesn’t have to be AllClad, all those are amazing too!Large wood cutting board or butcher block boardMeat thermometerTongs and fish SpatulaSheet pansKari’s Top 5Cutting boards:  Wood + Dishwasher-safe Set of 3 Knives - Chef’s, Pairing, and a...

Ever wonder what two personal chefs actually eat in a day? If you sometimes struggle with “what’s for breakfast…lunch…dinner?” let us help with realistic recipes that will make your home cooking easier! This week, we're divulging our everyday dishes and shortcuts that make daily cooking less of a chore and more of a joy. If you’ve ever fallen into a cooking rut or felt overwhelmed with feeding yourself, this episode is for you. By the end, you’ll:Discover quick weeknight recipes that make dinner faster — from a classic vegetarian soup to a Slavic staple main dishLearn strategies for meal prep and leftovers, like batch-making dressings, dips, and salads that hold up well in the fridge for days Get excited to try a viral omelette for breakfast, a “snacky plate" for lunch, plus a comforting vegetarian pasta that comes together in under 30 minutesPress play on this episode of and walk away with fresh ideas you can cook and enjoy today!***This week’s episode is sponsored by La Baleine, makers of ancestral sea salts harvested from the South of France.La Baleine’s Coarse Sea Salt is naturally crystallized by the sun and sea breezes, resulting in 100% natural, additive-free crystals with the perfect balance of texture and flavor. Larger than fine salt, these raw salt crystals dissolve quickly and give every dish a clean, bright, salty finish.Even better, La Baleine’s time-honored harvesting methods help protect the extraordinary salt marsh ecosystem of Aigues-Mortes, home to over 500 species of birds and plants.👉 Grab La Baleine’s Coarse Sea Salt Crystals here on Amazon, or find it at your local Whole Foods Market, and enjoy a true taste of the Mediterranean in your kitchen. Use code LABALRED for $1 off your order!***Links: Sonya - Day 1Breakfast:  Jose Andres omelet!, and French press coffee. Here’s the recipe for homemade almond milk Lunch: Snacky plate/Salad plate with fennel apple salad, baba ghanoush, feta, green salad with tahini (skip the sweetener), toasted almonds, grapes, pita breadDinner:A simple herb and garlic roasted salmon, fennel apple salad, quinoa (add 1 cup rinsed quinoa to pot of boiling water, boil for 8-10 minutes, drain, then place back in pot covered with a lid for another 10 minutes). Kari - Day 1 Breakfast: Drip coffee set up the night before + part of Mac’s smoothie. Tasty smoothie tips: Tart: lemon, lime, sour cherry juice, raspberries or sour cherries (fresh or frozen)Veggie: fresh mint leaves, spinach, cucumber (peeled/seeded), romaine leavesSweet: banana, dates, honeyBoost: hemp heartsBlend. Add Ice....

What’s a Top Chef's go-to recipe for hosting friends?This week, we’re not only sharing our best home-cooking bites, but we’re also asking Top Chef Melissa King about her favorite bite of the week!By the end of this episode, you’ll discover two vegan desserts that use a surprising ingredient, plus a few new ways to bring miso into your weeknight cooking. Chef Melissa King also reveals her go-to date night dish from her new cookbook: Cook Like A King.Tune in for a quick dose of home cooking inspiration!***Links:Find out more about Melissa King, follow her Instagram, and check out her new cookbook: Cook Like a King Recipes discussed in this episode from “Cook Like A King”: Shaighainese Lionhead Meatballs, Miso Baba Ghanoush, Miso Caesar Salad, Miso Marinated Fish, and Hong Kong Milk Tea TiramisuOther recipes discussed: Sonya’s grandmother’s Tefteli (meatball) recipe, and another of our favorite miso-marinated fish optionsMelissa's "Best Bite" was from House of Prime Rib in San FranciscoOur Cooking a Steakhouse Dinner at Home episode has more steakhouse-inspired recipesOur best bites of the week:Silken Tofu Chocolate Mousse from the Conscious Plant Kitchen – this would be great with the addition of espresso powder, and topped with macerated berries!The “Co-op Tofu Brownie Cookies” can be found in Nicole Rucker’s Fat & Flour***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!Book a farmers’ market tour with Sonya in Portland, OR!

Do you ever feel overwhelmed by all the incredible produce at the fall farmers’ market? And once you get home, do you wonder: “What do I do with all of this?” This week, we’re sharing our top seasonal pics AND ten easy recipes to turn your fresh finds into simple, flavorful meals that any home cook can make. If you’re smitten with crisp apples and golden pears, beans and peppers of every shape and color, and baskets overflowing with ripe, juicy figs, this episode is for you. By the end of this episode, you’ll discover: How to transform mushrooms into a quick, weeknight pasta (or impressive side dish for your next potluck!)A restaurant-worthy radicchio salad that will become a repeat recipe How a few pantry staples and a spaghetti squash can become an unforgettable, and easy, main vegetarian dishPress play now and start cooking with what’s in season today!***This week’s episode is sponsored by La Baleine,, makers of ancestral sea salts harvested from the South of France.La Baleine’s Fine Sea Salt is iconic for a reason. Packaged in the classic deep blue canister with its whale logo, it’s been a staple in home kitchens for decades.Harvested through natural crystallisation and using traditional methods, this fine sea salt isn’t just good for your cooking; it also helps protect the extraordinary salt marsh ecosystem where it’s made, home to over 500 species.👉 Grab a canister here on Amazon, or at your local Whole Foods Market. Use code LABALFINE for $1 off your order! ***LINKS:Shishito - Piri Piri Chicken and Shishito skewers by Justin Chapple for Food & WineFigs - Baked figs with balsamic and feta by Phyllis Grand for Food52 Mushroom - Simplest mushroom pasta from Smitten Kitchen (and a shoutout to the garlic butter roasted mushrooms from Smitten Kitchen too) Spaghetti Squash - Spaghetti Squash Parmesan from How Sweet Eats Honeynut Squash - Honeynut squash brothy beans by Justine DoironBeans - Mixed bean salad with tarragon and celery from Six Seasons by Joshua McFadden, adapted by Delectably Mine blog  Radicchio - Nostrana’s/Cathy Whim’s Radicchio salad (famous Portland restaurant)Kohlrabi  - a...

Do you have a friend or family member who struggles with food allergies and restrictions? Do you want to host them for dinner, but have a hard time figuring out what to cook? In this bite-sized episode, we share and answer a listener's question, to inspire each other and you!By the end of this episode, you’ll discover four menus that are allergen-friendly, how to modify dishes to meet your guests' needs, and how to plan ahead to simplify hosting. Tune in now for a quick dose of home cooking inspiration!***Links:Kari Menu #1*Beef meatballs with soy scallion garlic by Kay Chun for NYT Cooking. Mix ahead, shape, and cook off fresh*Frizzled green beans with mushrooms by Alison Roman. Can roast alongside the potatoes and be served at room temp.*Baked potatoes and baked sweet potatoes. Bake ahead, and reheat on site. Serve with dairy butter and non-dairy butter options, side of scallions or other toppings as desired.Sonya Menu #1* Shawarma chicken thighs from Edible Communities. Sonya also adds red pepper along with the onion to the sheet pan I cook them on. *Olive oil mashed by Lidia Bastianich, potatoes, or classic smashed potatoes *Easy 10-minute garlic broccolini from The KitchnKari Menu #2*Grilled soy-based chicken thighs with spicy cashews by Sam Sifton for NYT Cooking (unlocked). If you don’t have a grill, you can get those char marks by broiling it for a few minutes at the end*Rice of your choice *Roasted broccoliSonya Menu #2*Classic beef pot roast from the Modern Proper, and an even simpler one from All RecipesIna Garten’s roasted carrots and parsnipsSauteed Swiss Chard by Ellie Krieger (omit vinegar for low acidity) ***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 a...

Do you ever hit 6 p.m. on a chilly fall weeknight and wonder, “What on earth can I get on the table in under 30 minutes?”This episode is designed for anyone who wants fast, comforting dinners without resorting to takeout or sacrificing flavor. By the end of this episode, you’ll discover:Quick and easy recipes that rely on pantry and fridge staplesTwo sheet-pan dinners that make the most of seasonal fall produceA classic soup, hearty enough to be a complete meal, that is loaded with vegetables Press play now and walk away with fresh ideas (and a few shortcuts) for dinner!***This week’s episode is sponsored by La Baleine, makers of ancestral sea salts harvested from France.A high-quality natural finishing sea salt can transform just about any dish, and La Baleine’s sister brand Le Saunier de Camargue Fleur de Sel with organic Espelette Chili takes it a step further.With its fruity, peppery aroma, the Espelette pepper offers a mild chili flavor and a hint of sweetness that makes it ideal for that finishing touch on your next omelet, gazpacho, or sautéd potatoes.👉 Grab a jar here on Amazon, or at your local Whole Foods Market, and bring the flavors of Provence straight to your kitchen. Use code LESAUNIERH15 for $2 off your order! ***Links:Sesame seared ahi tuna steak from Katie’s Cucina, with coconut rice  from Love & LemonsSheet pan maple-miso salmon and green beans by Colu Henry for NYT Cooking (unlocked)Sheet pan meatballs with burst tomatoes and garlic bread by Kendra Vaculin for Bon AppetitCreamy turmeric pasta by Sue Li for NYT Cooking (unlocked)  Lemongrass tofu and broccoli by Hetti Lui McKinnon for NYT Cooking (Unlocked)Everyday dal by Priya Krishna for NYT Cooking (Unlocked), and this is the kind of red split lentil you’ll need, and asafoetidaa...