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

What if you could easily cook up an incredible meal at home for someone you love? Date night doesn’t have to be fussy or complicated to be special, and we firmly believe it can be about cooking incredible food for anyone you're close to: a partner, family, roommates, or friends. This week, we’re sharing our top 10 date night recipes, and by the end of this episode, you’ll: Learn simple fuss-free dishes, like a 30-minute crispy artichoke pasta, and a no-churn ice creamDiscover interactive meals, like a home-cook-friendly Japanese hot potFind out about our favorite 15-minute, elegant classic French main course Listen now to get inspired to make a memorable date night dinner at home... no hard-to-get reservations, waiting in line, or complicated cooking required! *** Links: Japanese shabu shabu (hot pot) at home from Just One Cook, or sukiyaki from White On Rice Couple Classic sole meuniere by Molly Wizenberg, serve with steamed asparagus Ricotta gnocchi by Mark Bittman for NYT Cooking (unlocked) Crispy artichoke pasta by Andy Baraghani for NYT Cooking (unlocked) Crepe night with savory buckwheat crepes by Martha Rose Shulman, and chocolate crepes by Zeynab Issa, both for NYT Cooking (unlocked) Heart-shaped french toast by Sew White, and use the outside of the heart for “Egg-in-a-heart” (aka toad-in-a-hole) Nigella Lawson’s one-step no-churn coffee ice cream Heart-shaped pastry with strawberries and whipped cream from Bos Kitchen Kiwi fool by Eric Triesit Tiramisu dippers by Anna Painter for...

What are the building blocks of the perfect veggie sandwich? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you’ll crave a veggie sandwich that’s packed with easy-to-make homemade saurekraut, and you’ll get inspired to cook up restaurant-style pizza at home – loaded with crispy kale and savory crumbled sausage. Tune in for a quick dose of home cooking inspiration! *** Links: Tabor Bread is one of Sonya’s favorite spots for sourdough loaves in Portland, OR Our favorite brand of hummus is Little Sesame (not at all sponsored) An easy reliable homemade sauerkraut recipe from The Gefilteria Sweet Salt Food in Los Angeles inspired Kari’s pizza at home Sourdough pizza dough made from Adrian Hale’s “Communal Table Bread - My easiest first bread recipe” And our favorite super easy no-knead pizza dough

Looking for more answers to your home cooking questions? Every month, we'll gather on Zoom for "Around the Table with Food Friends: Live Q&A". Together, we'll connect in real time as a community and share recipes, tips, and solutions to everyday cooking struggles and successes. Join in by becoming a paid subscriber on our Substack today. Sign up here! *** What if a seasonal winter produce haul could be as versatile, delicious, and exciting as a flat of berries in peak summer?  This week we’re sharing our 10 must-have winter farmers’ market produce picks, and the recipes to go with them. By the end of this episode you’ll: Discover a viral sweet potato recipe that will change how you make it foreverLearn simple and quick techniques for coaxing sweetness and depth from veggies like parsnips, turnips, and cabbageFind out about our go-to winter weeknight meals, like a sheetpan chicken dinner full of greens and a rustic cabbage skillet dish Tune in now to learn how the winter farmers' market might surprise you, and how to turn seasonal produce into satisfying meals you’ll want to dig into all season long! *** Links Sweet Potato: New technique for the best whole roasted japanese sweet potatoes by Jamesyworld, + the viral TikTok cheese stuffed version from The Kitchen  And our favorite Carla Lalli Music recipe for steamed sweet potatoes with tahini butter for NYT Cooking (unlocked) Squash: Zucotte, garlicky braised squash, by Whistling Train Farm in Kent, WA  Bok Choy/Tatsoi: Sheetpan Scallion Chicken with Bok Choy by Kay Chunfrom for NYT Cooking (unlocked) We also like to use bok choy and tastoi instead of lettuce in salads Cabbage: Venetian smothered cabbage, “Verze Sofegae”  And a shout out to our favorite cabbage soup from Six Seasons by Joshua McFadden and Martha Holmberg Leek: Two takes on a leef tart, one straightforward Leek puff pastry tart  from It’s A Veg World Afterall, or a stunning upside down leek tart from Live Eat Learn And we love Braised leeks from Fox and Briar too! Turnips: a...

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

Struggling to put together easy, satisfying weeknight meals during these chilly winter months? This week, we’re taking the guesswork out of meal planning and sharing ten fast dinners for nights when you don’t want to rely on takeout or make an extra trip to the grocery store. All quick. All comforting. All genuinely delicious. By the end of this episode, you’ll: Discover flavorful ways to turn a single package of ground beef, turkey, or pork into a dinner that rivals your favorite takeoutLearn a simple tofu technique that transforms it into a craveable, meatless mainExplore pasta dishes beyond spaghetti and red sauce — think silky sauces, peppery greens, toasted breadcrumbs, and brothy bowls of comfort Press play now and walk away with a handful of reliable weeknight dinners you’ll want to make on repeat all winter long! *** Links:  Turkish pasta by Rachel Perlmutter for The Kitchen (sub red pepper paste, or with a few roasted bell peppers, with a spoonful of tomato paste)  Salad pasta, by Anna Stockwell for Epicurious  10-minute Thai Basil from The Woks of Life Egg Roll in a Bowl by Ree Drummond  Garlic butter steak bites by Coco Morante for Simply Recipes, and easy mashed cauliflower from Joyful Healthy Eats Chicken with mustard cream sauce, by Sarah Carey for Martha Stewart 30-minute gado gado bowl by Minimalist Baker  Salmon patties by Nagi Maehashi of Recipe Tin Eats  I can't believe it's not chicken (it’s tofu!) by Nisha Vora for NYT Cooking (unlocked) Butter beans, paprika, and piquillo peppers, excerpted from Three: Acid, Texture, Contrast by Selena Kiazim *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Order Sonya's cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at a href="mailto:[email protected]" rel="noopener noreferrer"...

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

What’s the secret to transforming tough cuts of meat and sturdy vegetables into fork-tender meals that feel like a warm hug on a cold day? If you’ve ever been disappointed by a chewy brisket, flavorless chicken, or dry pot roast, we're re-releasing this fan-favorite episode to give you the foolproof techniques and tips for braising success. By the end of this episode, you’ll: Learn how to braise like a pro with equipment you already have in your kitchen (no Dutch oven required!)Explore classic recipes like comforting smothered pork chops and a rich coq au vinDiscover time-saving tricks that will make a braised dish your next go-to for hosting Tune in now to bring the magic of braising into your kitchen this season! *** Links: Tyler Florence’s wine-braised beef brisket recipe Beer braised brisket with onions from Food.com, and one for the slow cooker from The Kitchn George Graham’s Smothered Pork Chops with andouille, which are richer than his wife’s Roxanne’s version (which Kari describes in the show). Here’s a simpler version, too. Just be sure to use thin, bone-in chops and continue simmering until they are fork-tender and falling off the bone. Traditional coq au vin by Ina Garten, or a slightly easier version by Damn Delicious Eric Kim’s garlic-braised chicken recipe from NYT Cooking (unlocked) Amateur Gourmet’s braised chicken recipe and video Samin Nostrat’s soy-braised short rib recipe Ginger beer-braised butternut squash by Alexa Weibel from NYT Cooking (unlocked) Oven-braised red kuri squash video on TikTok from Kate Woodward (inspired by Prune by Gabrielle Hamilton) a...

Looking for a chili recipe that you can rely on to feed any kind of eater at your table? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you’ll want to cook up a pot of deeply flavorful vegetarian or turkey chili that’s freezer-friendly and even entertaining-worthy, and you’ll also want to try a fresh take on kale salad with a punchy pickled-raisin vinaigrette that gets better as it sits. Tune in for a quick dose of home cooking inspiration! *** Links: Sonya’s Vegetarian and Turkey Chili from our Substack Kale Salad with Pickled Raisin Vinaigrette by Sheela Prakash for NYT Cooking (unlocked) *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

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

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

Are you looking for recipes beyond roasted root vegetables? Root vegetables may not have the same curb appeal as juicy summer berries, but these winter workhorses can be just as satisfying! This week, we’re encouraging you to JUST SAY YES to these humble veggies. This week we're re-releasing a fan-favorite episode with our top recipes for carrots, parsnips, and even rutabags. From soup to salad, these dishes keep us nourished and satisfied in the colder months. You’ll want to tune in to find out how to make it for yourself! *** Links: How to tell the difference between a rutabaga and a turnip? Parmesan baked rutabaga via Peel with Zeal and rutabaga gratin from Delicioius Little Bites Rutabaga cheddar soup by Ripley Organic Farm Easy mashed rutabaga from The Spruce Eats Martha Stewart’s maple glazed carrot and parsnips Crispy parmesan carrots by Ayeh Manfre  Beautiful Soup by Celia Barbour via the NY Times Shredded vegetables do taste sweeter via NPR Sunchoke kale hash with farro by Jon Shook and Vinny Dotolo via Food & Wine

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

What if the dishes you cooked on New Year’s Eve and New Year’s Day could invite luck, prosperity, and ease into the year ahead? New Year’s can feel surprisingly complicated for home cooks: too celebratory to ignore, but too close to the holidays to summon big energy. That’s why this week we’re helping you decide what’s worth cooking, what can be made in advance, and all the auspicious food rituals and symbolic dishes to sweeten the year ahead. By the end of this episode, you’ll: Discover playful appetizers that are eaten for luck and deliciousnessNew Year’s classics like noodles for longevity, and a gumbo made with auspicious black-eyed peasNutritious and lighter recipes to ease into the first day of the year Press play to celebrate to start a new year feeling supported in your kitchen! *** Links: Appetizers Bacon wrapped dates from Gimme Some Yum, and you can also make it with beef bacon Cheese ball bites with a pretzel handle from Delish.com Pistachio goat cheese dates from Live Eat Learn Sour patch grapes and Prosecco grapes Delish.com Mains & Sides Mushroom ragu pasta by Heidi Swanson Gochujang mushroom udon by Hetti Lui MCkinnon Mini Jalapeno Cornbread Muffins from Our Zesty Life Black-eyed pea and pork gumbo by Donald Link, Stephen Strymewski and adapted by Bret Stephens for NYT Cooking – served with rice and potato salad on the side, like our fave Herby Potato Salad and or Sonya’s Salad Olivier (Soviet potato salad) Desserts Carolina Gelen’s no-bake chocolate mousse pie or cranberry

Have you ever wondered how to incorporate more whole grains easily into your cooking and baking?  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 homemade Einkorn graham crackers that are as wholesome as they are snackable. You’ll also discover “Monkey Bread” made from leftover sourdough that’s irresistibly buttery, cinnamony, and perfect for sharing. Tune in for a quick dose of home cooking inspiration! Links: Adrian Hale’s new book Einkorn Made Easy, and recipe for “Communal Table Bread - My easiest first bread recipe”, and take a sourdough bread baking class with her in person in Portland  Sonya’s take on Adrian’s Einkorn Graham Crackers Sourdough monkey bread by Amy Bakes Bread Easy monkey bread with store-bought biscuit dough from All Recipes  *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.  We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!