Food Friends: Home Cooking Made Easy

Food Friends
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Do you love home cooking but hunger for better recipes that help you deliver quick and delicious meals to your dinner table? Two former personal chefs turned best friends share their expertise with each other and you! Kari and Sonya have been inspiring each other in the kitchen for over 15 years by swapping recipes, tips, and trade secrets in the pursuit of better home cooking. FOOD FRIENDS is a bi-weekly podcast inspiring home cooks to try new dishes in the kitchen by sharing trusted recipes, tips, and friendship. Every Tuesday, each host delivers 3 unique solutions to seasonal home cooking, like: how to make craveable soups with your farmers market haul, the easiest one-pot meals for busy nights, or what to do with leftover rotisserie chicken. On Thursdays, we serve up a pint-sized chat about our “Best Bite” of the week, pantry essentials we can’t live without, and more. Previous guests include Seth & Lauren Rogen, actor Randall Park & writer/director Evan Goldberg, recipe developer Justine Doiron, #1 Food & Beverage Substacker Caroline Chambers, and more. If you’re looking for a boost of fun in the kitchen by discovering recipes that will make mealtime easier and more delicious with a healthy dose of laughter, then you’ll want to dig in with FOOD FRIENDS! First-time listener? Tune into Episode 2: Don’t send flowers, send soup! and Episode 4: What do you bring to a potluck?

  1. A Weeknight Bean Curry + A Chewy, Chocolatey Gluten-Free Cookie — Our Best Home Cooking Bites of the Week!

    20H AGO

    A Weeknight Bean Curry + A Chewy, Chocolatey Gluten-Free Cookie — Our Best Home Cooking Bites of the Week!

    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 Hermann Chocolate Amaretti Cookies by David Tanis for NYT Cooking Ottolenghi’s amaretti cookie recipe *** 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!

    13 min
  2. Doable Home Cooking: Everyday Recipes You’ll Actually Make, with Ham El-Waylly

    2D AGO

    Doable Home Cooking: Everyday Recipes You’ll Actually Make, with Ham El-Waylly

    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 kitchen Press 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 Day Some of our favorite recipes by Ham, from NYT Cooking (unlocked): Kari’s favorite Cauliflower Salad Sandwiches His very popular Kung Pao Tofu Corn and Miso Pasta Salad Brown Butter Bucatini with Charred Cabbage Recipes we can’t wait to make from Hello Home Cooking: Toasted Thin Spaghetti with Black Beans and Parm Eggplant and Tofu Ragu Tahini roasted swordfish Date Fudge Frito Chocolate Ganache Tart Some of Ham’s favorite kitchen appliances and tools: Zojurushi Rice cooker Fish Spatula The Kunz Spoon *** 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!

    35 min
  3. Alison Roman’s Vinegar Chicken + Secret Ingredient Gluten-Free Brownies AND Smoothies! Our Best Home Cooking Bites of the Week

    MAR 19

    Alison Roman’s Vinegar Chicken + Secret Ingredient Gluten-Free Brownies AND Smoothies! Our Best Home Cooking Bites of the Week

    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 dressing Fudgy black bean brownies from Live Eat Learn A pineapple beet smoothie from Three Little Chickpeas *** 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!

    15 min
  4. Hosting This Spring? Four Seasonal Menus for Cooking + Entertaining for Passover, Easter, and Casual Dinners

    MAR 17

    Hosting This Spring? Four Seasonal Menus for Cooking + Entertaining for Passover, Easter, and Casual Dinners

    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 strawberries Hit 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 one Sonya’s Passover Menu: Sicilian tuna crudo by Coley Cooks Sonya’s golden chicken and veggie soup with matzo balls and dill pistou Slow cooked lamb with white wine and potatoes by Alison Roman Roasted fennel onion and orange by Molly Stevens Sephardic leek patties from Fashion Tales Blog Simplest almond torte by Chaya Rappoport of Retro Lillies Grain free carrot cake from Smitten Kitchen Grain 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 chips Steak + spring veg with spicy mustard by Claire Saffitz for Bon Appetit Malted 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 & Wine Slow salmon with citrus and herb salad by Alison Roman Green rice pilaf by Mark Bittman for NYT Cooking (unlocked) Strawberry cheesecake ice cream pie by Smitten Kitchen Kari’s Casual Grilled Cheese and Soup Night: Bagna Cauda Dip with Assorted Vegetables from Epicurious Creamy asparagus soup from Dishing Up The Dirt, paired with white cheddar grilled cheese from Love & Lemons No-bake lemon mousse by Kristina Razon for The Kitchn Episode 263: BB French Yogurt Cake from Substack + Roasted Cabbage Salad with Kimchi Ground Turkey A “No-Measure” French Cake and Combining Two Dinner Recipes into One! Our Best Home Cooking Bites of the Week A “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: 323-452-9084 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!

    34 min
  5. “No-Measure” French Cake and Roasted Cabbage Salad! Our Best Home Cooking Bites of the Week

    MAR 12

    “No-Measure” French Cake and Roasted Cabbage Salad! Our Best Home Cooking Bites of the Week

    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 Substack Roasted 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: 323-452-9084 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!

    14 min
  6. What's in Our Kitchen? 8 Must-Have Ingredients We Always Have on Hand

    MAR 10

    What's in Our Kitchen? 8 Must-Have Ingredients We Always Have on Hand

    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-to Press 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 & Lemons 4 Ingredient Yogurt Cake by Dels Cooking Twist And for ranch dressing, yogurt bowls, to make labneh, and more Shelf 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 Cooking Mac and cheese (box or homemade), guests who need milk in their coffee or tea, for smoothies and overnight oats Ground 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 Substack Big pot of beans or beans on toast from NYT Cooking Beef Stew from Spend with Pennies Whole grain dijon mustard… For classic vinaigrette like this one by Samin Nosrat from NYT Cooking Sonya’s golden egg salad Creamy mustard pan sauce from Serious Eats for salmon Sonya’s herby potato salad from our Substack Hoisin… Soy-Basted Chicken Thighs with Spicy Cashews by Sam Sifton for NYT Cooking Hoisin Garlic Noodles by Hetty Lui McKinnon for NYT Cooking Slow-Cooker Pork Tacos with Hoisin & Ginger by Sam Sifton for NYT Cooking Kimchi Chicken Lettuce Wraps by Alexa Weibel for NYT Cooking White beans… Spicy white bean stew with broccoli rabe by Alison Roman for NYT Cooking Mediterranean white beans and greens from Grateful Grazer Big 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 Network Mini chips to make Zoe Francois’ Breakfast Cookies & homemade granola bars *** 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!

    30 min
  7. A Spicy White Bean Stew + Winter Tabbouleh & Simple Pasta! Our Best Home Cooking Bites of the Week

    MAR 5

    A Spicy White Bean Stew + Winter Tabbouleh & Simple Pasta! Our Best Home Cooking Bites of the 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! *** Is it a soup… or is it a stew? And why does it matter which we call it? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you’ll want to try a weeknight-friendly Alison Roman recipe that uses just a handful of ingredients but delivers big, bold flavor. You’ll also discover a seasonal take on toubeloueh that’s perfect for meal prep or even your next dinner party. Tune in for a quick dose of home cooking inspiration! *** Links: Spicy White Bean Stew with Broccoli Rabe by Alison Roman for NYT Cooking (unlocked), and Sonya loves the NY Shuk brand of harissa paste Winter Tabbouleh, aka Brussels Sprouts Salad with Pomegranate & Pistachios by Sheela Prakash for NYT Cooking (unlocked) For the marinara pasta with peppers, sauté a red pepper, a green pepper, and a generous amount of garlic. Add a jar of your favorite marinara (we like Rao's) and then toss in the cooked pasta with some grated Parmesan and stir in the pot for a few minutes until glossy. *** 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!

    16 min
  8. Baking at Home: Ritual, Creativity, and Sweet Treats with Victoria Granof

    MAR 3

    Baking at Home: Ritual, Creativity, and Sweet Treats with Victoria Granof

    What if baking isn’t about perfection — but about paying attention? In this week’s episode, we sit down with the brilliant Victoria Granof to talk about baking as ritual, instinct, creativity, and care. From working alongside Anthony Bourdain and Snoop Dogg to cooking for Ruth Reichl in her home, Victoria brings a lifetime of wisdom and experience as a culinary creative, legendary food stylist, mentor, and coach. A James Beard Award finalist and one of Cherry Bombe’s 100 most inspiring women in food, Victoria shares how baking can be both grounding and transformative, whether you’re baking as an act of service for those in need or making shortbread cookies in your home kitchen. In this episode, you’ll discover: The influences and cookbooks that have shaped Victoria’s culinary lifeHow ritual, full moons, and community come together in her monthly Substack gathering, Be KneadyWhat decades of food styling have taught her about risk and instinct If you’ve ever wanted to bake with more confidence, more curiosity, and more meaning, this conversation will change the way you think about what happens in your oven. Press play now and rediscover the joy of baking at home! (Photo of Victoria Granof by Louise Hagger) *** Looking to connect with avid fellow home cooks? Join us on our live monthly calls by becoming a paid subscriber to our Substack here! Or sign up for free to receive recipes and roundups straight to your inbox. *** Links: Victoria Granof’s Substack: Delicious Tangents, where she hosts her “Be Kneady” monthly gatherings, you can also follow her on Instagram, and find more about her here, or sign up to work with her 1:1. Check out Victoria’s gorgeous book: Sicily, My Sweet – Love Notes to an Island, with Recipes for Cakes, Cookies, Puddings, and Preserves. Cookbooks Victoria referenced: Marcella Hazan’s Essentials of Classic Italian Cooking, The Joy of Cooking, Maida Heatter’s cookbooks, Rose Levy Berenbaum’s baking books, and Carol Field’s The Italian Baker. Silver dollar pancake recipe from Betty Crocker (the recipe Victoria originally used was from The Betty Crocker Cookbook for Boys and Girls. Victoria’s grandmother’s simple braided cookies with sesame seeds can be found in her book, Sicily My Sweet Some of Victoria’s food styling: her Belgian food shoot with Kenji Toma, and the dripping ice cream cone for Bon Appetit Magazine Lady M Crepe Cakes Pretzel shortbread cookie recipe from Host The Toast. In Victoria’s words: “I discovered from the label of the Lost Bread pretzel shortbread that they use breadcrumbs (wheat, rye,barley), which I guessed were crumbs from their wheat, rye and barley sourdough bread, so I made dried breadcrumbs from that exact bread and whirred them in the food processor to the consistency of whole grain flour, and subbed them measure for measure for the pretzel crumbs and EUREKA!!! The pretzel flavor comes from the lye bath and pretzel salt.” The new Gourmet Magazine. *** 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 foodfriendspod@gmail.com!

    36 min
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4.7
out of 5
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Do you love home cooking but hunger for better recipes that help you deliver quick and delicious meals to your dinner table? Two former personal chefs turned best friends share their expertise with each other and you! Kari and Sonya have been inspiring each other in the kitchen for over 15 years by swapping recipes, tips, and trade secrets in the pursuit of better home cooking. FOOD FRIENDS is a bi-weekly podcast inspiring home cooks to try new dishes in the kitchen by sharing trusted recipes, tips, and friendship. Every Tuesday, each host delivers 3 unique solutions to seasonal home cooking, like: how to make craveable soups with your farmers market haul, the easiest one-pot meals for busy nights, or what to do with leftover rotisserie chicken. On Thursdays, we serve up a pint-sized chat about our “Best Bite” of the week, pantry essentials we can’t live without, and more. Previous guests include Seth & Lauren Rogen, actor Randall Park & writer/director Evan Goldberg, recipe developer Justine Doiron, #1 Food & Beverage Substacker Caroline Chambers, and more. If you’re looking for a boost of fun in the kitchen by discovering recipes that will make mealtime easier and more delicious with a healthy dose of laughter, then you’ll want to dig in with FOOD FRIENDS! First-time listener? Tune into Episode 2: Don’t send flowers, send soup! and Episode 4: What do you bring to a potluck?

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