Food Friends: Home Cooking Made Easy

How can one ingredient completely change your weeknight cooking?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 Ham El-Waylly's highly-rated Kung Pao tofu recipe that’s perfect for breaking out of a cooking rut. You’ll also want to try a loaded veggie sandwich that’s a fridge-cleanout hero, and you’ll discover a fresh take on a morning pastry.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: Kung Pao Tofu by Ham El Waylly for NYT CookingHam El Waylly’s new book book: Hello, Home Cooking: Do-able Dishes for Everyday and our episode with Ham Raspberry Danish with puff pastry videoSonya’s blueberry cheesecake danish recipeKari’s Veggie Sandwich:Thickly sliced whole-wheat sourdough (Adrian Hale’s recipe), but any thick-sliced fresh bread would work!Spread hummus on one slice of bread (I love Little Sesame classic) and top with grated carrot and crumbled fetaMash avocado and a little kosher salt on the second siide, then top with thinly sliced cucumber, peeled and thinly sliced kohlrabi, and honey-mustard pickles (my family’s local fave Kaylin & Kaylin)Shred romaine, baby gem, or iceberg lettuce and carefully top one side, then close the sandwich, and cut in halfServe with your favorite chips!****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.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!

When the weather warms up, soup can feel like it should be off the menu – but we believe that soup season can last all year, and may even be best in spring!This week, we’re sharing 6 flexible soup-and-salad menus that celebrate seasonal ingredients while keeping home cooking unfussy. We’re relying on light, brothy soups with greens and herbs, silky vegetable purées, and bright seasonal salads packed with herbs that are as satisfying as they are colorful. By the end of this episode, you’ll:Rethink soup season with spring-ready recipes that feel both cozy and lightHave go-to soup and salad pairings for easy, complete meals for weeknights or entertainingFeel more confident turning farmers' market finds (or freezer staples) into vibrant dinnersWhether you’re cooking for one or hosting a dinner party, press play now to bring fresh, feel-good spring cooking to your table!***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:Spring tortellini soup with peas and asparagus by Amelia Rampe +Strawberry kale salad from our Substack Lemony Carrot + Cauliflower Soup by Melissa Clark +Collard Green Salad with Ginger and Spicy Seed Brittle by Claire Saffitz for Bon AppetitSomen noodle soup with mushrooms and greens by Sue L for NYT Cooking + Vietnamese chicken salad from Food & WineLocro de Papas adapted from Anastacia Marx de Salcedo for Gourmet + Escarole salad with Horseradish and Capers by Ignacio Mattos for Bon Appetit Lentil tomato soup by Carolina Gelen + Alice Waters’ baked goat cheese with spring lettuce salad Stracciatella with Broccoli Rabe from Sunset Magazine +Little Gem Salad with Lemon Cream and Hazelnuts by Joshua McFadden, adapted by Michael Gradyon and Nikole Harriott for Bon Appetit Other mentions:Lee Bailey’s Soup MealsSpringtime Minestrone 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.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 make pies from scratch with super-easy crusts and fillings for your next dinner party or potluck? 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 tofu schnitzel that's shatteringly crunchy on the outside, tender on the inside, and completely plant-based. You'll also discover two easy pies: a saltine-crusted Atlantic Beach pie that's sweet, salty, and tangy all at once, and a creamy chocolate pie with an Oreo crust. 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!***LinksCrispy Tofu Schnitzel from Live Eat Learn Chocolate cream pie with an Oreo crust by Samantha Seneviratne for NYT Cooking (unlocked)Atlantic Beach Pie by Bill Smith for NYT Cooking (unlocked), made with a saltine crust, creamy lemon-lime filling, and topped with tangy labneh-whipped cream topping ***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.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!

Once you've loaded up your tote bag with seasonal produce, what do you actually make with it all when you get home?This week, we're cutting through the overwhelm with 8 seasonal recipes worth adding to your spring rotation.By the end of this episode, you'll:Have quick, easy ways to make the most of asparagus season — including a speedy sheet pan meal and a light, herbaceous spring rollKnow exactly what to do with a beautiful bunch of purple spring onions, like baking a buttery, savory tart you can make with store-bought crustDiscover the rhubarb recipe we make every single year, plus a new one we can't wait to tryListen now before your next market trip!***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!***AsparagusGrilled asparagus tofu spring rolls from Bojon GourmetBroiled salmon and asparagus with creme fraiche by Molly Gilbert for Sunset Magazine (and you can even make creme fraiche at home)ArugulaEasiest shaved asparagus and arugula salad from Canal House Favas & PeasSizzling Halloumi with Fava Beans and MintSpring onionsSpring onion and cheddar quiche with balsamic tomatoes from Olive MagazineDavid Leibovitz herbed ricotta tart with spring onions (you can leave out the chorizo and use any 9” tart pan you like)NettlesNettles on pizza or another recipeRhubarbClaire Saffitz’s rhubarb custard cake for Bon Appetit or Roasted rhubarb from Zoe FrancoisCoconut milk custard with strawberry rhubarb compote***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.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 a jar of beans in your pantry could turn into a curry you enjoy all week?In this bite-sized episode, we’re sharing the most delicious things we cooked and ate this week to inspire each other — and you.By the end of this episode, you’ll want to make a Kenyan weeknight-friendly mung bean curry that’s rich with coconut milk and fully vegan. You’ll also discover a chocolate almond cookie that’s naturally gluten-free, perfect for using up extra egg whites, and elegant enough for any occasion.Tune in for a quick dose of home cooking inspiration, and walk away with two 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!Our next gathering is April 8th at 4:30 PM PT!***Links:Nengu - Kenyan Mung Bean Curry from Baking HermannChocolate Amaretti Cookies by David Tanis for NYT CookingOttolenghi’s amaretti cookie 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.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 professional chefs do differently — and how can you use those skills at home?It can feel like a lofty goal, but in this episode, Ham El-Waylly shows us how approachable it really can be. He shares practical, real-life cooking tips and easy, flavor-building techniques that work in any kitchen, no matter how busy or overwhelming daily life feels.By the end of this episode, you’ll learn:How toasting pasta might change the way you think about spaghetti foreverA surprising method for transforming tofu into something everyone at the table will loveThe inexpensive, often-overlooked tools restaurant chefs rely on that can make a big impact in a home kitchenPress play to hear our conversation with the insightful and inspiring Ham El-Waylly, and discover new recipes and techniques you’ll want to try out right away!***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:You can find Ham El Waylly on Instagram, and visit his restaurant Strange Delight in Brooklyn!Check out his new book: Hello Home Cooking! Doable Dishes For Every DaySome of our favorite recipes by Ham, from NYT Cooking (unlocked):Kari’s favorite Cauliflower Salad SandwichesHis very popular Kung Pao TofuCorn and Miso Pasta SaladBrown Butter Bucatini with Charred Cabbage Recipes we can’t wait to make from Hello Home Cooking:Toasted Thin Spaghetti with Black Beans and ParmEggplant and Tofu RaguTahini roasted swordfish Date FudgeFrito Chocolate Ganache TartSome of Ham’s favorite kitchen appliances and tools:Zojurushi Rice cookerFish SpatulaThe Kunz Spoon***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.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!

Ever had a recipe surprise you in the best possible way?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 new favorite crispy vinegar-roasted chicken with garlicky crushed olive sauce that’s easy enough for a weeknight and impressive for hosting guests.You'll also discover a one-bowl black bean brownie recipe that’s ultra fudgy, gluten-free, and comes together with simple pantry staples.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:Alison Roman’s vinegar chicken with crushed olive dressingFudgy black bean brownies from Live Eat LearnA pineapple beet smoothie from Three Little Chickpeas***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.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 it could be easier to host and plan your next spring dinner party?Whether you're preparing a Passover Seder, an Easter dinner, or a casual spring gathering with friends, this episode delivers four complete seasonal menus with appetizers, mains, sides, and showstopping desserts. Every menu relies on the best ingredients of the season, includes make-ahead options, and works around common dietary restrictions and holiday traditions.In this episode, you'll discover:Dishes you can prep days in advance (both vegetarian and meat options)Simple, high-impact recipes like slow-cooked salmon, an herb-packed salad, and a cozy soup-and-grilled-cheese dinner menu that guests will rave aboutGrain-free and gluten-free desserts starring seasonal fruit like tangy rhubarb and sweet strawberriesHit play and walk away with the recipes and hosting confidence to pull off beautiful, relaxed spring gatherings all season long!***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:Previous Spring Hosting episodes with menus:Last year’s and our very first episode on spring hosting from season oneSonya’s Passover Menu:Sicilian tuna crudo by Coley CooksSonya’s golden chicken and veggie soup with matzo balls and dill pistouSlow cooked lamb with white wine and potatoes by Alison RomanRoasted fennel onion and orange by Molly StevensSephardic leek patties from Fashion Tales BlogSimplest almond torte by Chaya Rappoport of Retro LilliesGrain free carrot cake from Smitten KitchenGrain free dairy free chocolate chip pecan blondies from Ambitious Kitchen Kari’s Seasonal Dinner Party:Spinach and artichoke dip by Tastes Better From Scratch, served with baguette or chipsSteak + spring veg with spicy mustard by Claire Saffitz for Bon AppetitMalted Strawberry Cream Puffs from Midwest Living Strawberry-Rhubarb Compote with Ginger and Lime via Live Earth Farm and based on a Bon Appetit article, served over Sonya’s rice pudding Sonya’s Spring Entertaining Menu:Oma’s green mountain salad by Sara Grueneberg for Food & WineSlow salmon with citrus and herb salad by Alison RomanGreen rice pilaf by Mark Bittman for NYT Cooking (unlocked)Strawberry cheesecake ice cream pie by Smitten KitchenKari’s Casual Grilled Cheese and Soup Night:Bagna Cauda Dip with Assorted Vegetables from EpicuriousCreamy asparagus soup from Dishing Up The Dirt, paired with white cheddar grilled cheese from Love & LemonsNo-bake lemon mousse by Kristina Razon for The KitchnEpisode 263: BB French Yogurt Cake from Substack + Roasted Cabbage Salad with Kimchi Ground TurkeyA “No-Measure” French Cake and Combining Two Dinner Recipes into One! Our Best Home Cooking Bites of the WeekA “No-Measure” French Cake and Roasted Cabbage Salad! Our Best Home Cooking Bites of the Week***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.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!

Baking can be intimidating, but what if there was a recipe that was so easy, it was virtually impossible to have it not to have it turn out incredible? 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 French yogurt snacking cake that’s foolproof for beginner bakers of all ages, and a roasted cabbage rice bowl that’s a fridge-cleanout dinner and is packed with protein, flavored with tangy lime juice and salty-rich peanuts. 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: “No Measure” French Yogurt Cake from our SubstackRoasted Cabbage Salad with Spicy Lime Dressing by Kristina Felix for NYT Cooking Kari topped her salad with kimchi ground turkey from this lettuce wrap recipe by Alexa Weibel via NYT Cooking***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.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!

You know that feeling when you open your fridge at 5pm and think: Okay, what am I actually making tonight?We’ve all been there. That's why today we're each sharing our top eight essential ingredients and the recipes that go with them. These kitchen essentials live in our pantry, fridge, or freezer at all times, no matter what. They’re the real workhorses that pull double and triple duty across breakfast, dinner, weeknight meals, and entertaining.By the end of this episode, you'll:Discover why a simple jar of whole grain dijon belongs in every fridge, and how it transforms everything from egg salad to a creamy pan sauce for salmonLearn how two humble ingredients — shelf-stable milk and yogurt — unlock a surprising range of recipes, from a stack of perfect pancakes to a gorgeous 4-ingredient yogurt cakeFind out why hoisin deserves a permanent spot in the pantry, and how it can become the star of a weeknight noodle dish that will become your new go-toPress play now for inspo on how to stock your kitchen and make home cooking feel a whole lot 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:Yogurt for…Green Goddess dressing from Love & Lemons4 Ingredient Yogurt Cake by Dels Cooking TwistAnd for ranch dressing, yogurt bowls, to make labneh, and moreShelf Stable Milk… Marcella Hazan’s bolognese sauce from NYT Cooking (unlocked)Sonya’s rice pudding Everyday pancakes by Mark Bittman from NYT Cooking (unlocked)Jordan Marsh’s Blueberry Muffins adapted by Marian Burros for NYT CookingMac and cheese (box or homemade), guests who need milk in their coffee or tea, for smoothies and overnight oatsGround turkey or chicken for… Sheetpan turkey meatballs with chickpeas from Smitten Kitchen Or for Keema Shimla Mirch (Ground chicken with bell peppers) by Zainab Shah for NYT Cooking (unlocked), or Sonya’s turkey kotleti (small turkey patties), or taco filling similar to what Kari and Sonya make from Feel Good Foodie, Mirepoix — aka carrots, celery, and onion…Many great soups start with carrots, celery, onion: like classic chicken soup and Clean-out-your-fridge veggie soup from our SubstackBig pot of beans or beans on toast from NYT CookingBeef Stew from Spend with PenniesWhole grain dijon mustard…For classic vinaigrette like this one by Samin Nosrat from NYT Cooking Sonya’s golden egg saladCreamy mustard pan sauce from Serious Eats for salmonSonya’s herby potato salad from our SubstackHoisin…Soy-Basted Chicken Thighs with Spicy Cashews by Sam Sifton for NYT CookingHoisin Garlic Noodles by Hetty Lui McKinnon for NYT CookingSlow-Cooker Pork Tacos with Hoisin & Ginger by Sam Sifton for NYT CookingKimchi Chicken Lettuce Wraps by Alexa Weibel for NYT CookingWhite beans…Spicy white bean stew with broccoli rabe by Alison Roman for NYT CookingMediterranean white beans and greens from Grateful GrazerBig bars of chocolate and bags of mini chocolate chips… Bars of chocolate for any chocolate chip cookie recipe and Kari’s family’s favorite flourless chocolate cake by Tyler Florence via Food NetworkMini chips to make Zoe Francois’ Breakfast Cookies & homemade granola bars***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.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!