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What if cooking a dinner party with your closest food friend could make hosting easier, more fun, and even more delicious? 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 menu of some of our favorite all-time recipes, like a hosting-friendly vegetarian casserole, crispy chicken cutlets that you can make-ahead and reheat like a dream, and a fruit-filled dessert that gets better with time. Plus you’ll discover what we love to send our guests home with! 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: Starters: Thin toasted small slices of homemade sourdough bread using the Communal Table Bread recipe, by Adrian Hale Baba ghanoush by Maureen Abood made with charred eggplant + tahini Marinated olives Salad course: Sonya’s rainbow salad recipe from her Substack Mains: Farro cauliflower parmesan by Sarah DiGregorio for NYT Cooking (unlocked) Chicken schnitzel, like this one from Smitten Kitchen Dessert: Cake parfaits made with strawberry sheet cake with passionfruit buttercream by Zoe Bakes for the cake layer, with a layer of our favorite fruit salad, and labneh whipped cream (like the one from this Adeena Sussman recipe) Gift bags: Loaves of sourdough Slow cooker apple butter from Family Food On The Table Chocolate chip cookies Plum jam bars Cookbook gifted to us: Talisman Cookbook **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

What’s the secret to a great breakfast that you’ll actually look forward to? This week, John Kanell of Preppy Kitchen joins us to share his best breakfast ideas and the baking techniques that make a difference, from the secret to the best cinnamon rolls to how to achieve a perfectly tender cake. By the end of this episode, you’ll learn: How to make the best crisp-edged fluffy waffles for weekend breakfastsMake-ahead breakfast ideas you can enjoy all weekThe secret to a great quiche crust + how to keep a tomato tart from getting soggy Press play now for practical breakfast inspiration and expert baking tips! *** 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! *** John Kanell’s new book: Preppy Kitchen Everyday Baking For more recipes, head to Preppy Kitchen and follow John on Instagram Make-ahead breakfasts: Muffin recipes, including the most popular ones on the site: banana, blueberry, and chocolate Waffles Egg muffins Make once and eat twice breakfasts: Quiche Tomato tart Bougatsa Breakfasts for when you want to linger: Homemade Cinnamon rolls Orange rolls Pan dulce (conchas) Most popular Preppy Kitchen recipe: Peanut butter cookies Some of John’s favorite recipes: Butter chicken German chocolate cake Princess cake with olive oil sponge Recipes from John’s new book: Cinnamon swirl pumpkin muffins German chocolate brownies Biscuit Dough Three Ways: Sweet, Savory Cheese and Herb, and Meyer Lemon **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

What if your next chicken piccata didn’t require dredging or sautéing and could come together in just one pot? 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 Alison Roman’s braised chicken piccata, a one-pot version that’s buttery and lemony with caramelized garlic and crispy capers. Plus, Ali Slagle’s chickpea-tomato salad; it only gets better as it sits, making it perfect for easy lunches and meal prep. 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: Our best bites: Puttanesca Chickpea-Tomato Salad by Ali Slagle for NYT Cooking (unlocked) Alison Roman’s braised chicken piccata from her cookbook: Something From Nothing Other resources and recipes mentioned: Culinary Breeding Network More about dry-farmed tomatoes and the ones that can be stored for 6 months or more Tofu piccata by Kia Damon for NYT Cooking (unlocked) **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

What if you could peek inside two private chefs’ kitchens and see what they really cook — and eat — at home? If you’re tired of the same breakfast every morning or looking for ways to make your desk lunch more interesting, this episode offers a look at how two professional cooks feed themselves on an ordinary week. By the end of this episode, you’ll: Get easy ideas for better breakfasts and lunches, from a unique take on oatmeal to a satisfying broccoli saladDiscover how leftovers and a few smart additions can help you cook once and eat twiceFind a classic 30-minute chicken dinner plus a vegetarian pasta dish that is full of fall flavors Press play now to discover two chefs’ real-life meals, and get inspired with ideas for your own kitchen this week! *** For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! *** Links: SONYA DAY 1 Breakfast: Scottish porridge, sautéed apples and cinnamon, topped with coconut sugar and nut butter (inspired by Adam Roberts’ English porridge) Lunch: Herby tuna salad, on top of a salad made with tomato, cucumber, and lettuce with balsamic dressing Dinner: Chicken piccata, garlic bread, Italian chopped salad KARI DAY 1 Breakfast: Coconut overnight oats with fresh fruit – Kari adds hemp seeds too Lunch: Deborah Madison’s Ravioli and Tomato Salad with Masses of Basil from her cookbook, Four bean salad with green romesco by Alison Roman from her cookbook: Dining In, crumbled feta, pickled cherries and herbs to pile onto sourdough slices Snack: Dragon fruit and cucumber Dinner: Mississippi Chicken stuffed into sourdough ciabatta SONYA DAY 2 Breakfast: Soft-boiled egg, Tabor bread sourdough toast points, mixed berries. Lunch: Leftover ratatouille, leftover chopped salad, toasted pita, avocado slices Dinner: A take on Kari’s white bean soup with parm with croutons, lemony garlic parm romano beans, simple greens salad For dessert, a cup of tea and good chocolate, like: Beyond Good, Alter Eco, Endangered Species, and CloudForest. KARI DAY 2 Breakfast: Full-fat Greek yogurt mixed with honey and passion fruit, with cut-up dragon fruit, cucumber, strawberries, figs, and melon Lunch: Broccoli salad, cabbage salad with peanuts, peach and herb salad with mozzarella balls and gochujang Dinner : Creamy pumpkin pasta with a pine nut gremolata on top **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

What do you make when you want to try something new but still want dinner to feel familiar? In this bite-sized episode, we share the best things we ate this week to inspire each other—and you! By the end of this episode, you’ll discover Adrianna Adarme’s Best Bites of the week, including her viral strawberry brownies that will change the way you think about what a brownie can be. You’ll also hear about what she’s cooking in her "Cozy Kitchen," from classic Peruvian lomo saltado (with a genius shortcut) to a flavorful, herb-and-pepper-filled take on chicken soup. Plus, we’re sharing a timeless way to cook bell peppers and a classic buttery Bundt cake made even better with toasted pecans and a cinnamon swirl. 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: Adrianna’s A Cozy Kitchen blog, and her brand new cookbook: A Cozy Kitchen Cookbook You can also find her on IG Adrianna's best bites: Cookie melting over ice cream Strawberry brownies with white chocolate glaze Other Adrianna Adarme recipes mentioned: Aguadito de Pollo (Peruvian chicken soup) Picadillo Italian Sardine Pasta Grandma’s seco de carne (beef stew) Lomo Saltado with oven-baked fries Sonya’s best bite: Marinated bell peppers Kari’s best bite: Golden layer cakes recipe from: Rosie's Bakery All Better Fresh Cream Sugar Packed Baking Book **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

What do you make when you come home from the farmers’ market with a bag full of beautiful fall produce, and no plan for what to do with it? This week, we’re sharing our top fall farmers’ market must-haves AND how we’re using them at home to make approachable dinners, nutritious meal-prep salads, satisfying lunches, and cozy vegetarian mains. By the end of this episode, you’ll: Find new foolproof techniques for cooking fall staples like eggplant and sweet potatoesDiscover a hearty, weeknight-friendly sheet pan meal that makes the most of seasonal squashMake the most of unexpected market finds, like quince, plus ideas for turning them into something delicious Press play now for inspiration for your next farmers’ market trip — and what to make when you get home! *** 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: Join Sonya in person for a guided Portland Farmers' Market tour through Airbnb Experiences! Delicata Squash Lemon garlic roast chicken with delicata squash by David Tanis for NYT Cooking Sweet Potato Japanese sweet potato with creamy miso glaze by Faraway Kitchen Peppers Vegetarian stuffed poblano peppers by the Picky Eater Peperonata by Serious Eats Roasted red pepper and cheddar cheese egg bites from Jenn Lueke Eggplant Olia Hercules' Azerbaijani butter-braised eggplant, Sedakh Eggplant adobo by Kay Chun for NYT Cooking Apples Crunchy Brussels Sprouts and Apple Slaw by Hetty Lui McKinnon from NYT Cooking Caramelized onion, apple and goat cheese melts by Jerrell Guy for NYT Cooking Quince Poached quince by David Leibovitz, I like to serve with whipped cream, creme anglaise, or ice cream -- or turn into his quince tatin Pears Easy maple baked pears by Sally’s Baking Addiction **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Order Sonya's cookbook Braids for more Food Friends recipes!

Could beets become a family favorite if you just found the right way to make them? In this bite-sized episode, we share a listener's question with expert advice, simple strategies, and lots of delicious ideas to inspire your cooking! By the end of this episode, you’ll discover our favorite ways to use beets, like in colorful soups, as crispy chips, and in meal-prep-friendly salads. You’ll also learn some unexpected ways to incorporate beets into both savory AND sweet dishes. Plus, we share our best tips for the easiest ways to cook a big batch or even freeze beets for later. 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: Pineapple beet smoothie from Three Little Chickpeas Roasted beet hummus from Food 52 Persian yogurt beet dip from Unicorns in the Kitchen Jeweled roasted vegetables (mix of beets, carrots, and Brussels sprouts) from The Food You Crave Oven-baked beet chips from A Spicy Perspective Scuttlebutt sandwiches from NYT Cooking Sabich sandwiches from Food Network Beautiful Soup by Celia Barbour for NYT Cooking Sonya’s family borscht recipe Ukrainian beet salad (Vinegret) from The New Baguette Roasted beet salad over labneh from Evergreen Kitchen Roasted beets in a sherry vinegar marinade from Superman Cooks Flourless beet brownies by Jerelle Guy for NYT Cooking Chocolate beet cake by Nigel Slater for Food 52 **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

What if your fridge were stocked with delicious fall salads, ready whenever you needed an easy lunch or a dish to bring to the next potluck Fall gets busy fast, and that’s why this week we’re sharing eight make-ahead salads that hold up beautifully in the fridge, so you can have easy, nutritious meals and sides ready all week long. By the end of this episode, you’ll find out: The best fall produce for prepping salads in advanceSimple techniques for keeping vegetables crisp, layering textures, and maximizing flavorFlexible recipes for hearty lunches, potlucks, and holidays Press play now for make-ahead salads that make busy fall days a little easier! *** For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! *** Links: Sonya’s fennel, apple, celery, pomegranate salad, and we like to use this mandoline for slicing veggies thin Honey and harissa farro salad by Deb Perelman from The Smitten Kitchen Cookbook, via Serious Eats Quinoa with caramelized corn and scallions by Lauryn Tyrell for Martha Stewart Four bean salad with green romesco by Alison Roman from her cookbook: Dining In Warm green bean and lentil salad by Ottolenghi Lentil salad with roasted radicchio and cauliflower by Alexandra Stafford for Food 52 Pearled couscous and tomato salad from Baked By Melissa Deborah Madison’s Ravioli and Tomato Salad with Masses of Basil from her cookbook: Vegetarian Cooking for Everyone (and the shelf-stable tortellini Kari gifted to Sonya, which would go great in this salad) **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

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

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

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

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

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

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

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