Episodes
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Are you searching for easy recipes that you can make ahead and might even feed a crowd?
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 farmers market-inspired kale and strawberry salad and our go-to chicken salad recipe; both are ideal for lunch prep, or even a laid-back summer dinner.
We're also answering a listener's question, and you'll discover how to take two classic chicken dishes and turn them each into make-ahead-friendly braises that make hosting that much easier.
Tune in for a quick dose of home cooking inspiration!
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Links:
Sonya’s Strawberry, kale, almond date salad from our Substack, inspired by Emily Park’s take on the strawberry, sugar snap pea, turnip salad from Hetty Lui McKinnon’s Tenderheart Cookbook
Kari’s chicken salad from our Substack
The Silver Palate’s Chicken Marbella from NYT Cooking (unlocked)
Melissa Clark’s sweet and spicy roast chicken from NYT Cooking (unlocked)
Sonya’s one-pot chicken, potato, and prune dish
A gremolata from The Kitchn to top your chicken with
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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.
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]!
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Ever wonder what chefs actually eat at home when no one’s watching What if “What I Eat in a Day” was honest, doable, and full of shortcuts you’ll actually use?
We’re breaking down what we really eat in a day—from breakfast and lunch to snacks and dinner. You’ll get a behind-the-scenes look at how we feed ourselves throughout the week, including the pro tips, comforting rituals, and tiny habits that make home cooking easier and more joyful.
By the end of this episode, you’ll discover:
How to create more ease and efficiency in your morning routine with two different approaches to breakfastHigh-protein meals and on-the-go snacks that will get you through the dayTwo honest sheet-pan dinner reviews: the one we’d make again, and the one that we’re on the fence aboutListen now for a behind-the-scenes peek, practical inspiration, and a fresh perspective on your everyday meals!
Links:
Day #1 -Sonya
Breakfast - French press coffee, 2 jammy eggs, 2 corn thins topped with almond butter, sliced almond, goji berry, and walnutLunch - Tuna salad sandwich on local sourdough, potato chips, sliced veggies + picklesDinner - Sheet-pan turmeric chicken and crispy rice, with added mushrooms (made on a Great Jones sheet pan), with salad with tahini yogurt dressing (which works great with plain non-dairy yogurt too) Dessert - A bit of dark chocolate and teaDay #1 - Kari
Breakfast - mango smoothie Lunch - Leftover pasta from the night before: sheet pan eggplant lasagne, which was a combo of eggplant parm recipe and sheet pan lasagne recipe Snack - harvest whole wheat crackers, aka... -
Missing episodes?
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Ever wonder why your scrambled eggs turn out dry or flat, instead of fluffy and light?
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 this chewy, almond-scented amaretti cookie that’s naturally gluten-free and perfect with a cup of coffee or tea for your next afternoon snack. Plus, we break down how to cook soft, creamy scrambled eggs for a crowd—ideal for your next brunch or family breakfast.
Tune in for a quick dose of home cooking inspiration!
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Links:
Babkush in Portland for babkas, rugelach, amaretti cookies, and more
Ottolenghi’s amaretti cookie recipe
Ali Slagle’s scrambled eggs for a crowd recipe from NYT Cooking (unlocked)
Alison Roman’s perfect buttermilk pancakes
Pancake batter dispenser
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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.
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]!
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Imagine a weeknight dinner that comes together in one pot, feels like a warm hug from the past, and still feels doable after a long day...
If you're craving real comfort but feel short on time (and energy), this episode is your shortcut to cozy, crowd-pleasing pasta dishes that don’t require juggling pots and pans or stressing over complicated steps.
By the end of this episode, you’ll learn how to:
Reimagine classics like Hamburger Helper and SpaghettiOs. made with rich, caramelized tomato flavor and pantry staplesWhip up a no-cook pasta sauce that’s fresh, herbaceous, and surprisingly simpleMake golden, crispy pan-fried gnocchi tossed with greens and feta—think part salad, part indulgent crispinessHit play now to discover your next weeknight dinner winner—without dirtying a sink full of dishes!
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Links
Homemade hamburger helper from Salt and Lavender
One pot homemade O's by Ree Drummond from Food Network
Pasta e ceci by Breana Lai Killeen for Food & Wine
Hetty Lui McKinnon’s crispy gnocchi with spinach and feta for NYT Cooking (unlocked)
One pan creamy dill tortellini by Kristina Razon for The Kitchen
Chicken Alfredo by the Daily Gourmet for All Recipes
Pasta with no-cook tomato sauce by Chandra Ram for Food & Wine
Lemony hummus pasta by Christian Reynoso for NYT Cooking
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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.
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]!
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What if you could whip up a spring-inspired dinner with less than five ingredients and in 30 minutes or less?
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 farmers' market-inspired asparagus pasta that’s creamy, healthy, and perfect for an easy weeknight meal. You’ll also learn how to cook up Aryaes (Lebanese stuffed pita)that’s made with ground beef, a few simple spices, and is ideal for a quick lunch or dinner.
Tune in now for a quick dose of home cooking inspiration!
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Links
Penne with asparagus and lemon sauce by Faith Heller Willinger, from The 150 Best American Recipes cookbook
A simple version of Arayes from All Recipes, or Arayes packed with more herbs from Little Spice Jar, and matzah arayes from Sivan’s Kitchen
Green garlic salsa verde from Wishbone Kitchen
Nicole Rucker’s updated pie dough recipe and her white chocolate banana cream pie recipe can be found in her new cookbook: Fat + Flour: The Art of a Simple Bake
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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.
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]!
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Tired of the same old lunch routine or searching for the perfect crowd-pleasing dish to bring to your next potluck?
This week we’re sharing deli-style salad recipes that are anything but boring — think crisp, creamy, tangy, and deeply satisfying dishes that get even better with time. These recipes aren’t just tasty; they’re make-ahead winners designed to simplify your week or help you shine at your next potluck.
By the end of this episode, you’ll learn how to:
Shake up your bean game with a fresh, crunchy chickpea salad with an unexpected spice blendBuild a hearty Greek salad-meets-fattoush salad, elegant enough to serve at a dinner party or bring to a casual potluckWhip up dishes that travel well, like a zippy roasted potato salad with avocado-lime dressingPress play now to start cooking up cool, crunchy, and crowd-pleasing deli salads that deliver on both convenience and taste!
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Links
Sonya’s herby potato salad from our Sunday Salad Substack! (the dressing for this recipe is the same one she uses for her coleslaw)
Ina Garten’s coleslaw salad (similar to what we discussed, but swap some of the mayo with yogurt!)
Jalapeno, lime, coleslaw by Joshua Bousel from Serious Eats
Whole Foods copycat cabbage crunch salad
Carmen Wilken's deviled egg macaroni salad (and her TikTok of the recipe)
Alison Roman’s pasta with peas and parmesan salad
Everything bagel chickpea + white bean salad by Sarah Bond from Live, Eat, Learn
Erewhon white bean kale salad by Kale Junkie
Hetty Lui McKinnon’s roasted potato salad with jalapeno avocado dressing for NYT Cooking (unlocked)
Lidey Heuk’s Taverna salad for NYT Cooking (unlocked)
Moroccan carrot salad by Suzy Karadsheh
Check out our previous “deli salad” episode from season one!
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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
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What if your next favorite dinner took just 15 minutes—and started with a humble can of beans?
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 creamy, vegetarian butter bean recipe that you can whip in 15 minutes, but feels luxurious enough to bring to a dinner party. And you’ll discover a classic French bistro dish that will transport you to Paris with its topping of warm goat cheese – it makes for an effortlessly elegant starter or even an enticing Tuesday night dinner!
Tune in for a quick dose of home cooking inspiration!
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Links:
Salade de Chèvre Chaud (Warm French goat’s cheese salad) by Recipe Tin Eats
Ina Garten’s take on salad with warm goat cheese
Justine Doiron’s spicy tomato beans with hot honey
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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.
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]!
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What if your next vegetarian dinner could be packed with flavor - and made entirely on a sheet-pan in your oven?
Whether you're trying to cook more plant-based meals, accommodate a vegetarian at your table, or need low-effort dinner ideas, this episode is packed with satisfying recipes that are anything but boring.
By the end of this episode, you’ll:
Learn how to make a sheet pan lasagna dotted with creamy ricotta cheese — no layering or béchamel-making requiredLearn how to turn basic veggies into shawarma-spiced mains to serve up with warm pitas and creamy dips for a build-your-own weeknight feastDiscover a gluten-free, vegetable-packed noodle dish that can be ready in 30 minutes or lessHit play and turn your veggie drawer into crowd-pleasing vegetarian meals you’ll want to make any night of the week!
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Links:
Vegetarian sheet pan lasagna from Busy in Brooklyn inspired by Giada’s original version (with meat)
Sheet pan eggplant parm from Food & Wine, or sheet pan cauliflower parm from How Sweet Eats. Plus, here’s a video of Sonya + Kari’s version. And here's how to make crispy garlic breadcrumbs (to top your eggplant or cauli parm)
Mushroom shawarma from Eating Well, or Sonya’s eggplant shawarma
Roasted chickpea gyros by Sarah Bond from Live Eat Learn
Sheet pan feta chickpea tomatoes by Ali Slagle for NYT Cooking (unlocked)
Vegetarian stuffed peppers from Love & Lemons
Eric Kim’s Sheet-pan Japchae for NYT Cooking (unlocked), and his sheet-pan bibimbap too
Sweet potato and black bean tacos by Sarah Bond from Live Eat Learn
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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...
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Want a pie crust that actually works and makes you feel like a baking genius?
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 buttery, flaky, foolproof pie crust so you can fill it with juicy, fragrant strawberries and tangy rhubarb. You’ll also discover the ultimate make-ahead appetizer: crispy French onion soup crostini bites oozing with melted Gruyere, a low-effort high-reward recipe we can’t stop talking about.
Tune in for a quick dose of home cooking inspiration!
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Links:
French onion crostini by Lemon Tree Dwelling
Slow cooker carmelized onions from Gimme Some Oven
Nicoler Rucker’s strawberry rhubarb pie recipe from Amateur Gourmet (with her old pie dough recipe)
Nicole Rucker’s updated pie dough recipe can be found in her new cookbook: Fat + Flour: The Art of a Simple Bake)
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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.
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]!
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Do you dread making pie dough… and wish you could feel confident when baking your favorite treats like pies, cookies, and quickbreads?
You’re not alone! So many of us home bakers struggle with outdated, overly complicated baking rules. If you’ve ever been frustrated by vague instructions like “add water as needed” or the impossible quest for “light and fluffy,” this conversation with noteable baker Nicole Rucker will change your entire outlook on baking.
By the end of this episode, you’ll:
Learn how to make a foolproof pie crust - no guesswork or high-level baking skills necessary! And yes, we’re serious…Discover how her no-creaming cookie method saves time and improves consistency, leaving you with the ability to turn out the cookies you’ve always dreamed of. Find out about 5 distinct banana bread recipes that go beyond basic—from warm, spiced streusel vibes to a protein-packed option that you just might want to take on your next hiking trip!Tune in now and start baking smarter, not harder—with tips you can use today!
*EPISODE COVER PHOTO CREDIT: Alan Gastelum
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Links:
Get your copy of Nicole Rucker’s new cookbook, Fat + Flour: The Art of a Simple Bake, or check it out from your local library!
To find out more about Nicole, follow her on Instagram @Nicole Rucker and her bakery @Fat + Flour
Visit Fat + Flour in person in Los Angeles
Also, check out her first cookbook, Dappled: Baking recipes for fruit lovers
Recipes discussed in this week’s show:
Nicole’s new chocolate chip cookie recipe with her genius method for making dough (the recipe is in the post description)
The pie crust recipe, “Co-Op Tofu Brownie Cookies”, Banana bread recipes, and Oatmeal Chocolate Chip 90s cookies can all be found in Nicole’s new book: Fat + Flour: The Art of a Simple Bake
Special shout out to the Zuni Cafe Chicken recipe
Bonus! Some of our favorite Nicole Rucker recipes:
Nicole’s key lime pie recipe featured in the LA Times (with Nicole’s original crust recipe)
A stunning July Flame Peach Pie recipe from The Kitchn
Nicole’s famous drop biscuit recipe from the LA Times
Ricotta biscuits and
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Could a one-pot braised chicken dish be the answer to "What should I make 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 want to cook up a Central-Asian inspired chicken and potato dish that has an unexpected ingredient, and you'll discover how to make a classic French coq au vin that’s make-ahead friendly and perfect for feeding a crowd.
Tune in for a quick dose of home cooking inspiration!
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Links:
Sonya’s one-pot chicken and potatoes with prunes for The Nosher
Kari tried out Melissa Clark’s coq au vin for NYT Cooking, we also love the coq au vin recipe by Ina Garten, or a slightly easier version by Damn Delicious
For more braising dishes, check out our braises episode “Cooking low and slow…”
***
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.
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]!
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What’s in season right now? From crisp asparagus to the sweetest peas, tender greens, and fragrant green garlic, the farmers market is bursting with fresh flavors!
But what do you cook with all the seasonal produce you bring home?
Cooking with early spring produce is exciting, but it can also feel tricky. This week, we’re exploring how to turn seasonal ingredients into delicious meals.
By the end of this episode, you’ll:
Learn how to shop for and cook with peak-season ingredients like snap peas, green garlic, and strawberriesGet foolproof recipes like crispy sheet pan gnocchi with any combo of spring veggies, and a no-fuss rhubarb tart made with store-bought frozen puff pastryDiscover easy techniques to bring out the best in fresh produce, like roasting your artichokes to caramelized perfection, and blending asparagus spears into a silky sauce for pasta.Listen now and get inspired to cook vibrant, seasonal meals with ease—straight from the farmers’ market to your table!
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Links:
Mix of spring vegetables: Sheet-pan gnocchi with asparagus, leeks, and peas by Susan Spungen for NYT Cooking (unlocked), and Le Vignole - Italian spring vegetable stew from Italian food forever
Artichokes: Sonya’s roasted artichokes, and also this lovely version from Adeena Sussman, and a sheet pan meal with chicken and artichokes
Asparagus: Penne with asparagus and lemon sauce by Faith Heller Willinger, from The 150 Best American Recipes cookbook
Fennel: Colu Henry’s spicy citrus chicken with fennel and crushed olive pilaf from her Substack
Spring peas: Spring pea salad with dates and walnuts from Food Network Magazine
Green garlic: Green garlic salsa verde from Wishbone Kitchen
Rhubarb: Rhubarb tart using frozen puff pastry from Taste of Home (with video too!), and Strawbery rhubarb cobbler by Rich Rosendale
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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
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Are you looking for a quick and easy dessert to serve at your next dinner party?
In this bite-sized episode, we answer a listener question from our hotline that will help you whip up a few easy pudding recipes with confidence. Plus, a caller reveals their foolproof method for getting the glossy, crackly brownie texture of your dreams!
Tune in for a quick dose of home cooking inspiration, and give us a call to ask your home cooking question at: 323-452-9084!
LINKS:
Old fashioned vanilla pudding from Modern Mediterranean that you can make with either corn starch or potato starch (swap 1 for 1)
Homemade tapioca pudding from Tastes Better From Scratch
Sonya’s banana pudding recipe
Nicole Rucker’s Fat & Flour cookbook with recipes for pies with creamy fillings using instant pudding
Kari’s new favorite brownie recipe: perfect fudgy brownies from Inspired Taste blog
Sonya’s new favorite brownie recipe: glossy fudge brownies recipe from Bravetart
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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]!
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What if you could make your next soup or stew less bland... by just adding a flavorful homemade spice blend or aromatic paste?
If you’ve ever wondered how to cook spicy, aromatic stews and Ethiopian-style dishes at home, tune in for our conversation with Beejhy Barhany, chef and owner of Tsion Café in Harlem.
Barhany breaks down the keys to making nourishing dishes accessible and vibrant at home, and by the end of this episode, you’ll:
Learn how to build bold, aromatic dishes with simple pantry staplesDiscover meal-prep tricks, like whipping up a garlic-ginger paste that you can keep in the fridge for weeksGet inspired by Beejhy Barhany’s powerful story of food, culture, and communityTune in now to whip up spice-filled meals in no time!
Links:
Follow Beejhy Barhany, and her restaurant Tsion Cafe, on Instagram
Grab a copy of Beejhy Barhany’s new cookbook: Gursha
Beejhy Barhany’s recipes:
Red Lentil Stew (Messer Wot)
Dabo (Ethiopian Bread)
Carrot, cabbage, and potato dish video
Teff matzah (and you can source teff flour here)
Additional recipes discussed:
Shiro (ground chickpea stew) by Ghennet Tesfamicael via NYT Cooking, or find Beejhy’s recipe in her cookbook
Homemade garlic ginger paste from Indian Healthy Recipes
Kolo snack recipe from Made in Hackney
Homemade berbere spice blend recipe from Food.com, or discover Beejhy’s unique version in her book
How to make homemade sea moss gel
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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
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Ever had an Orange Julius at the mall?
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 blend up a vanilla orange smoothie that will liven up your or snack time (or breakfast routine!). You'll also discover an easy weeknight dinner that takes less than 30 minutes and relies on a simple package of ground chicken!
Tune in for a quick dose of home cooking inspiration!
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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)
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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]!
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What’s the secret to hosting an effortless yet impressive spring gathering?
Whether you're planning a Passover Seder, an Easter dinner, or a casual dinner party, having a well-thought-out menu makes all the difference.
Welcome your guests with a springtime feast, and this week we’ve taken the guesswork out of hosting with four beautifully curated menus that will make your next dinner party a breeze.
By the end of this episode, you’ll:
Get inspired by four unique, balanced menus that include a starter, salad, main dish, side... plus dessert - everything you need for an unforgettable meal!Discover flavorful recipes (that work!) like a modern twists on deviled eggs, and an upgrade for scalloped potatoesLearn smart hosting tips, from what to make ahead to platingTune in now and get inspired to create a spring meal that’s unforgettable!
LINKS:
1) Sonya’s Passover Menu
Starter: Vegan chopped liver from Aly Miller for The Nosher, and vegetarian chopped liver from Busy in Brooklyn Salad: Asparagus, sugar snap, radish salad with dill and parsley by Kaleb Wyse (alongside smoked fish)Main: Charred chicken with blood oranges and sweet potatoes by Nate Appleman from Bon Appetit, and/or Alison Roman’s braised brisket with horseradish and shallots Side: Fall apart caramelized cabbage by Andy Barghani Dessert: Almond cake with strawberry rhubarb compote, and a completely flourless Passover almond cake with strawberry compote by Chaya Rappoport2) Kari’s Midwestern Easter Menu with modern twists:
Starter: Parsi deviled eggs by Niloufer Ichaporia King from Samin NostratBone-in ham from Alexandra Cooks (and here’s an excellent carving video for that ham!), and soft rolls from Mel’s Kitchen CafeScalloped potatoes from Love and LemonsSpinach, strawberry salad... -
Ever dreamed of gathering with friends to talk about great food, swap recipes, and discover new favorites?
In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!
Get the inside scoop on starting a cookbook club, and the crave-worthy Korean-inspired, kale-packed casserole recipe Sonya served up to the group. Plus, Kari reports back on the simple trick that turns discarded potato peels into an irresistibly crispy snack; she also shares a quick vegetarian dinner featuring potatoes and kale!
Tune in for a quick dose of home cooking inspiration!
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Links
Recipe for “cheesy rice cakes with kale” is in Hetty Lui McKinnon’s Tenderheart, and you can find a slightly adapted version of the recipe here
Potato skin chips from Marcellina in Cucina
Mashed potato cakes, one from Ree Drummond, and another that includes feta from Suzy Karadsheh’s. For Kari's potato kale cakes, she combines chopped kale, eggs, and leftover mashed potatoes, and coats each cake in panko breadcrumbs. She strongly recommends refrigerating or freezing until firm before pan-frying!
The date cookbook mentioned that includes an amazing chocolate date cake: Hot Date! Sweet & Savory Recipes Celebrating the Date, from Party Food to Everyday Feasts
Sourdough tomato soup by Ottolenghi and Tamimi from the Jerusalem Cookbook
Andy Barghani’s little gem salad with tahini ranch, and his cookbook: The Cook You Want to Be
***
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]!
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Ever find yourself hitting that midday slump, searching for the perfect bite to keep you going until dinner?
We’ve got you covered! This week, we’re rethinking snack time with fresh takes on our favorite in-between meal bites.
By the end of this episode, you’ll walk away with:
A surprising way to turn leftover vegetable peels(!) into a crispy, crave-worthy snackA simple homemade spread that doubles as a dip + a flavorful filling for veggies or wrapsA viral TikTok treat with a name as fun and creative as its flavor comboPress play now to liven up your next afternoon snack!
Links:
Cool ranch zucchini chips from Delish
Potato skin chips from Marcellina in Cucina
Crunchy homemade bagel chips from the Practical Kitchen
Veggie cream cheese from Chef Savvy
Tortilla pinwheels with cream cheese, a ham & cheese version, and a vegan version with pesto and roasted red peppers
Beet pickled eggs from A Cozy Kitchen
Sweet peppers stuffed with boursin cheese + air-fried from Whole Lotta Yum
Viral “Chippy Boys” by @kaelahe via All Recipes
Polenta pizza bites by Melissa D’Arabian from Food Network
(Raw) apple donuts with different toppings from Food Network
No-bake cookie dough bars from Wake Up and Kale
Variations of ants on a log from Food Network Magazine
***
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]!
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Craving a little sweetness in your day?
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 start your morning with a bowl of crunchy homemade granola for a lightly sweet (and gluten-free!) breakfast; we'll also share the secret to getting those perfect granola clusters. You’ll also discover a fudgy brownie recipe that's easy for a beginner baker, comes together in one bowl, and results in a shiny crackly top!
Tune in for a quick dose of home cooking inspiration!
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Links:
Minimalist Baker’s simple buckwheat granola, and we both make Kari’s granola recipe that you can find in Sonya's cookbook, Braids
Perfect fudgy brownies from Inspired Taste blog
***
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]!
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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 an umami 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!
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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 dish
Canned 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 pasta
Coconut 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 milk
Tahini: Some of our favorite tahini brands: Soom,
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