Food Friends: Home Cooking Made Easy

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...

Ever wished your vegetables could be the star of dinner instead of the side?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 classic Italian take on pasta that will make the most of your zucchini bumper crop, and you’ll also want to try a green bean dish that uses a very unexpected spice for extra flavor (and crunch!). Tune in for a quick dose of home cooking inspiration!***Links: Elizabeth Minchili’s pasta with zucchini and herbs, and her TikTok that made Sonya want to cook it. Kari’s favorite caramelized zucchini pasta by Ali Slagle for the NY TimesFrizzled beans with sizzled sesame and mint can be found in Justine Doiron’s cookbook: Justine Cooks. To make: Justine chars the beans in a hot cast iron pan with a little olive oil – she does this in batches so the beans don’t overcrowd the pan. Once the green beans are charred, you take them out, then in the same pan you toast raw sesame seeds, and right towards the end you add coriander seeds and dried mint. Then you add the beans back and toss it all together with some flaky salt, a splash of sherry vinegar, and a drizzle of honey. You can add pickled onions, too if desired!Another fun take on green beans and sesame flavors from Susan Spungen And a green beans with yogurt and dill recipe similar to what Sonya made. Corn ravioli from  Oro Pasta in Richmond, VA ,were gifted to Kari from a friend. Richmond-area listeners: we are so very jealous of your proximity to this delicious pasta! ***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!

Are you hosting for fall holidays, gatherings, or dinner parties but have no idea what to make? And more importantly, are you wishing it could be easier and smoother? Autumn is packed with reasons to celebrate — holiday feasts, game-day spreads, or casual weeknight dinners — but hosting can feel overwhelming when you’re juggling dietary needs, timing, and presentation. This episode is your shortcut to planning beautiful, seasonal menus that impress without keeping you in the kitchen all night. By the end, you’ll discover:Four ready-to-roll menus with mains, sides, and desserts that will have guests asking you for the recipeDietary-restriction-friendly swaps to keep your hosting vegetarian-friendly, kosher, or grain-free without sacrificing flavorTips for make-ahead dishes so that hosting can feel calmerPress play now to plan fall gatherings that buzz with energy, taste incredible, and keep you at the heart of the party!***This week’s episode is sponsored by La Baleine, makers of ancestral sea salts harvested from France.La Baleine’s Kosher Sea Salt is uniquely naturally harvested from the Mediterranean Sea, crystallized by the sun and sea breezes, and responsibly sourced.Additive free and 100% pure, 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, or find it at your local Whole Foods Market, and make this sea-harvested kosher salt a staple in your kitchen. Use code BALKOS10 for $1 off your order!***Links:Sonya’s Menu 1: Rosh Hashanah or Fall Festive Gathering Salad: Crunchy cabbage slaw with farro and pecorino (swap mayo for pecorino in the dressing to keep it non-dairy) from The KitchenMain: Sonya & Kari’s port and wine braised short ribs from the pop-up they cooked togetherSide: Fried eggplant and honey “Berenjenas con Miel” by José Andrés for Food & WineDessert: Pistachio cake with pomegranate glaze by Tannaz Sassooni for King Arthur Baking, or for a similar cake with plums try Andy Baraghani’s pistachio plum cakeKari Menu 1: “Take it Outside” Picnic, Potluck, Camping, or Tailgate-worthyMain: Swiss Chard Slab Pie by Kristin Donnelly for NYT Cooking (unlocked) Side: Oven-roasted parsnips with hazelnut picada from the Gjelina Cookbook, via Stacey SnacksDessert: a...

What’s the secret to cooking fish so that it doesn’t stick to the pan? 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 easy way to turn seasonal shelling beans into a brothy, rustic meal, and you’ll find out why grilled fish with tropical fruit salsa might be the next thing you’ll cook up for dinner. Tune in for a quick dose of home cooking inspiration! *** Links:Sonya’s style of cooking cranberry beans, and a similar recipe from Taste Space (just use fresh tomato and basil instead of tomato paste, and add stock to simmer the beans in)A recipe for grilled swordfish with mango-pineapple salsa from Kevin is Cooking blogThe secret to perfectly grilled fish: mayonnaise! from The KitchnKari tried this dish at Bluewater Grill Avalon on Catalina Island Nicole Rucker’s amazing banana bread recipe can be found in her book 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!

Struggling to find baking recipes that look great online but flop when you try them at home? That’s why we asked Sally McKenney, of Sally’s Baking, to share her foolproof fall bakes from her site and her new cookbook: Sally’s Baking 101. These are recipes that actually work every time, are stress-free, and will fill your home with the scent of brown sugar, warm chai, and buttery caramel.  By the end of this episode, you’ll be excited to bring these seasonally inspired treats to your own table and share them at potlucks, tailgates, and fall gatherings. You’ll discover:How to bake up cozy fall treats with ease, from quick wins like Chai-spiced blondies to an impressive beginner-friendly apple cakeThe unexpected ingredient that will be the go-to addition to your next batch of muffins The secret behind Sally’s all-time most popular recipe: Chewy Chocolate Chip CookiesPress play now to get inspired by fall recipes that will make your home baking easier, more delicious, and perfect for autumnal gatherings!  ***This week’s episode is sponsored by La Baleine, makers of ancestral sea salts harvested from France.A high-quality finishing salt can transform just about any dish, and their Le Saunier de Camargue Fleur de Sel with Herbes de Provence takes it a step further. Blended with organic herbs — thyme, savory, rosemary, oregano, marjoram, and hyssop — it’s a timeless mix that adds fragrance and flavor to everything from roast chicken and vegetables, or even breads.👉 Grab a jar here, or at your local Whole Foods Market, and bring the flavors of Provence straight to your kitchen. Use code LESAUNIERH15 for $2 off! ***Links:Get your copy of Sally McKenney’s new cookbook: Sally’s Baking 101!Follow Sally on Instagram, and find more of her trusted recipes on Sally’s BakingSally’s recipes mentioned in this episode: Sally’s most popular recipe from her website: Chewy Chocolate Chip Cookies A cake Sally hopes more people might try: Burnt Sugar Caramel CakeAn easy fall baked good: “Chai Spiced Blondies” (from Sally’s Baking 101)A fall breakfast baked good: “Pumpkin Spice Latte Muffins” (from Sally’s Baking 101)A cozy fall quick bread: “Apple Cider Spiced Bread” (from Sally’s Baking 101)Sally's favorite fall cookie: Maple Brown Sugar CookieA delicious apple dessert: a...

How do you like your egg salad? Simple and classic with minimal ingredients? Or do you like a maximalist version with tons of flavor? 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 Kari’s 4-ingredient easy egg salad for quick meal prep and sandwiches, or Sonya’s golden egg salad with a secret ingredient and a special technique. Plus, you’ll hear about a sweet-and-salty twist on Rice Krispies treats that you’ll want to whip up for lunchboxes, after-school snacks, and back-to-school gatherings.Tune in for a quick dose of home cooking inspiration! ***Links:Our two takes on egg salad from our Substack!Brown butter rice crispie treats from Smitten Kitchen – which Kari added crumbled pretzel and golden raisins too***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!

What if the secret to making effortless, delicious meals was already in your pantry?If you’ve ever opened your pantry searching for dinner inspiration but ended up cooking the same-old boring meal, this episode is for you! By the end of this episode, you’ll: Learn how a staple like tomato paste can be the base of a flavor broth or quick sauce Learn why chefs swear by anchovies to bring a punch to countless dishes… including an easy dressing!Find out how Japanese curry cubes are your ticket to a quick dinner with any protein or veggies you have on handHit play now! The secret to flavor-packed cooking is already sitting on your pantry shelf! ***Links:Tomato paste:  in Sonya’s manti in brothy tomato sauce, and Alison Roman’s caramelized shallot pasta, and for our go-to coconut red lentil dishCanned chickpeas: Kari’s #1 quick meal = bite-sized pasta with chickpeas, and whatever veg/herbs she has (we also love Serious Eats' pasta e ceci), and a simple chickpea salad is always a great base for a bigger salad. We love a simple chickpea coconut curry, and also using a can for a 5-minute hummus! Anchovies: Discover what to do with a tin of anchovies from Serious Eats, and we love them for a simple dressing, and as the base of pasta sauces like Midnight pastaCoconut Milk: for a 30-minute veggie coconut curry from Minimalist Baker, and for Coconut Miso Salmon Curry from Kay Chun for NYT Cooking (unlocked), and in Kari's sunny chicken soup with lemon and coconut milkTahini: Some of our favorite tahini brands: Soom, Seed & Mill, Whole Foods a...

Have you ever wanted to make a deli-style pickle at home, but are too intimidated to try? 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 learn how easy it is to turn a bevy of cucumbers + salt into homemade pickles – with no fancy equipment or complicated ingredients required! You’ll also discover a vegetarian Italian pasta dish that uses up all the gorgeous eggplant at the farmers’ market right now. Tune in for a quick dose of home cooking inspiration!***Links:One of our favorite recipes for lacto-fermented (sour) pickles is from The Gefilteria. They use 2 Tablespoons of kosher salt to 4 cups of water. For half-sour pickles, ferment for a shorter amount of time. A more exact and very helpful guide to making lacto-fermented pickles at home from Farmhouse on Boone!A simple guide to lacto-fermentation from NomaPasta alla Norma by J. Kenji Lopez-Alt for Serious Eats, similar to how Kari made hers, and David Lebovitz’s Pasta alla Norma that uses roasted eggplant  ***Got a cooking question? Leave us a message on our hotline at: 323-452-9084We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. Book a farmers’ market tour with Sonya in Portland, OR!

Craving a sweet treat to beat the summer heat, but can’t even imagine walking into your hot kitchen, let alone turning on the oven? In this episode re-release, we’re divulging our tried and true easy summer dessert recipes to make at home, from cold and creamy to perfectly packable, no cooking required! This week you’ll discover:Fast and easy icebox cakes and frozen pies that bring excitement to any table and rely on easy to find ingredientsA chocolatey cookie treat that travels easily to the beach, picnic, or on a road trip A make-ahead dessert from Sonya’s childhood that maximizes seasonal fruit and is perfect with a scoop of vanilla ice creamTune in now for a spoonful of sweet inspiration!   ***Links:Sonya’s raspberry mocha icebox cake, strawberry tiramisu, and fruit compote recipesIna Garten’s mocha icebox cakeChocolate wafers for icebox cake (or use oreo thins!) 18 ice cream pie ideas from Taste of HomeNot-so-classic peach melba from David Tanis for the NY TimesClassic Scotheroos recipes from Tastes Better From ScratchBuckeyes recipe by Tammy Winters for All RecipesTricia Yearwood’s no-bake rocky road barsAll the rocky road bar combos on TikTokIna Garten’s limoncello fruit salad recipe ***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!a