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. Root Veggie Cooking 101: Rutabagas and Other Hidden Gems (Re-Release)

    3H AGO

    Root Veggie Cooking 101: Rutabagas and Other Hidden Gems (Re-Release)

    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

    33 min
  2. A Winter Minestrone and a Quick Weeknight Midwestern “Snappy Pizza”! Our Best Home Cooking Bites of the Week (Re-Release)

    5D AGO

    A Winter Minestrone and a Quick Weeknight Midwestern “Snappy Pizza”! Our Best Home Cooking Bites of the Week (Re-Release)

    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 foodfriendspod@gmail.com!

    13 min
  3. Cooking for the New Year! Our Top Recipes for Celebrating and Starting Fresh!

    DEC 23

    Cooking for the New Year! Our Top Recipes for Celebrating and Starting Fresh!

    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

    28 min
  4. Whole Grain Baking Made Easy with Two Sweet Treats – Our Best Home Cooking Bites of the Week!

    DEC 18

    Whole Grain Baking Made Easy with Two Sweet Treats – Our Best Home Cooking Bites of the Week!

    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 foodfriendspod@gmail.com! Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

    12 min
  5. What Are The Best Appetizers For A Holiday Party? Cooking Our Favorite Hors d’Oeuvres At Home

    DEC 16

    What Are The Best Appetizers For A Holiday Party? Cooking Our Favorite Hors d’Oeuvres At Home

    Who doesn’t love a great appetizer – but do you get stumped on what to serve? Are you looking for something a little more exciting than crudites and a cheese board?  This week, we’re sharing our go-to appetizers for festive hosting. These are small bites that you can easily make (or even buy!), that will encourage your guests to graze and linger for “just one more bite.” By the end of this episode, you’ll: Walk away with a go-to list of 16 appetizers you can mix and match for any kind of gathering - whether you’re hosting or headed to a potluckLearn how to create a mix of homemade, make-ahead, vegetarian, and store-bought optionsDiscover nostalgic classics like sausage balls and roasted chestnuts, as well as unexpected spicy treats like a flavorful edamame starter and an Indian-inspired snack mix Press play now to discover an appetizer game plan for your next December gathering! *** This week's episode is sponsored by Burlap & Barrel! We rely on Burlap & Barrel for the spices we cook with the most, because their quality really does make everything taste better. This time of year, we find ourselves reaching for a few favorites again and again. Royal Cinnamon goes into our holiday gingerbread cookies, overnight oats, and we even add a pinch to our French press coffee in the morning. It’s naturally sweet and fragrant and makes everything taste like a treat. We love to add New Harvest Turmeric to our rich, brothy vegetable soups, steamed rice, and big pots of coconut red lentils. It adds that unmistakable golden glow and warmth that always makes friends ask, “What’s in this dish?”And Cured Sumac is our secret for roast chicken — especially when it’s sharing the table with freshly fried latkes. Its lemony, earthy tartness is the perfect lively counterpart to those decadent, crispy potato pancakes. If you want to stock up, Burlap & Barrel is offering a rare holiday deal through December 31st for new customers: buy any two spices and get a free jar of Royal Cinnamon with code CINNAMONFF (just add the cinnamon to your cart first).  *** LINKS Snacky:  Two-ingredient crackers from The Big Man’s World Indian Snack Mix (Chewda) by Aarti Sequeira, from Food Network   Maple bourbon chestnut and dates from Justine Snacks Miso-maple walnuts from Epicurious Veggie/Easy: Orange marinated olives by Carolina Gellen Black bean, orange peel edamame...

    31 min
  6. Two Make-Ahead Dinners: A Hearty Soup and a Meatless Main to Get You Through the Holiday Season! Our Best Bites of the Week

    DEC 11

    Two Make-Ahead Dinners: A Hearty Soup and a Meatless Main to Get You Through the Holiday Season! Our Best Bites of the Week

    What’s the last recipe you made that instantly earned a spot in your regular dinner rotation? 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 go-to beef-and-vegetable soup that can be made days in advance, freezes well, and is a complete meal all in one pot. You'll also discover a meatless stuffed pepper recipe that's cheesy, full of chickpeas, and relies on pantry staples. Tune in for a quick dose of home cooking inspiration! *** Links: Vegetable Beef Soup by Melissa Knific for NYT Cooking (unlocked), and a similar slow cooker version from The Recipe Rebel Stuffed peppers with chickpeas and cheese 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. You can also now find us on YouTube.  We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

    12 min
  7. It’s Time to Celebrate! Four Home Cooking Menus for Hanukkah, Christmas, and the Holiday Season

    DEC 9

    It’s Time to Celebrate! Four Home Cooking Menus for Hanukkah, Christmas, and the Holiday Season

    Are you trying to decide what to cook for the holidays this year?  Whether you're hosting or attending a family or friends gathering, if you’re craving a delicious December, this week we’re sharing four menus to make your holiday planning and cooking more peaceful and joyful.  By the end of this episode, you’ll: Discover four menus for Hanukkah, Christmas, and the holiday season that reduce decision fatigue and support celebrating in a way that matches your real life, not a picture-perfect ideal.Find out about festive make-ahead mains, one-pan latkes, and a wide range of easy vegetable sidesLearn our go-to kid-friendly desserts, like our must-make chocolate-covered oranges Listen now to take the pressure off your holiday cooking and step into a December that feels calmer, clearer, and deliciously doable! *** This episode is sponsored by Mill – the odorless, effortless, automated food recycler. This time of year, we’re doing more cooking and hosting, which also means creating more food scraps. We love that with Mill, all those peels, bones, and bits don’t go to waste. You just toss them in, and overnight it quietly transforms everything into dry grounds. You can use them in your garden, add to compost, or schedule them to be picked-up and shared with farms.  Mill is the easiest way to prevent food waste at home. It’s one small action that makes a big difference for your kitchen, your family, and the planet.  Add Mill to your wish list or gift one now and get $75 Off with code FRIENDS! You can learn more at mill.com/foodfriends. *** Links Sonya’s Hanukkah Party Menu: Sheetpan latke board Adeena Sussman Socca pancakes by David Leibovitz, with romesco sauce from Love & Lemons Spinach, grapefruit, avocado salad with sesame vinaigrette from Food & Wine Ice cream with olive oil and dates by Ali Slagle for NYT Cooking (unlocked) Sonya’s ponchiki (little farmers cheese donuts) Kari’s Intimate Hanukkah Dinner Party: Make-ahead latkes, reheat for several serving on several boards with classic toppings Leafy herby salad by Alison Roman Roasted chicken drumsticks from Healthy Recipes Blog Mac will make Sonya’s chocolate dipped cara cara’s  Boozy pear cake based on French apple cake by Jennifer Segal from Once Upon a Chef Purchased black and...

    30 min
  8. Cookbook Club Recap: Samin Nosrat’s “Good Things” – And A Make-Ahead Winter Brunch Menu. Our Best Home Cooking Bites of the Week!

    DEC 4

    Cookbook Club Recap: Samin Nosrat’s “Good Things” – And A Make-Ahead Winter Brunch Menu. Our Best Home Cooking Bites of the Week!

    What if you could host a brunch where nearly every single dish was made ahead of time?  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 learn the tips and strategies for starting a cookbook club, and you’ll also discover must-try recipes from Samin Nosrat’s new cookbook: "Good Things." You’ll also get inspired to try Kari’s make-ahead-friendly seasonal brunch. The recipes and dishes are kid-friendly and are ideal for hosting large and small groups alike. Tune in for a quick dose of home cooking inspiration! *** Cookbook club links: Samin Nosrat’s new cookbook: Good Things Some of the recipes we cooked was her curried carrot and coconut soup recipe, chicken braised with harissa and apricots, and creamy lemon-miso poppy dressing. The roasted squash, spicy Caesar, and passion fruit parfait recipes can be found in the book! Kari’s brunch links: Adrian Hale’s recipe for: “Communal Table Bread - My easiest first bread recipe”, and take a sourdough bread baking class with her in person in Portland  Spinach sheet pan quiche from Smitten Kitchen Slow cooker apple butter from Family Food On The Table, made with a combination of apple, persimmon, and pear An easy citrus salad (you could top with passion fruit), and a fruit salad of sliced apple, persimmon, and pear *** 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 foodfriendspod@gmail.com! Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

    17 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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