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. 3d ago

    A One-Bowl Berry Almond Cake + Homemade Chopped Cheese Sandwiches | Our Best Home Cooking Bites

    Can a humble pound of ground beef from your freezer turn into the best dinner of your week? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you'll discover an irresistible snacking cake recipe by Alison Roman that uses up any seasonal berry you have on hand and is easy enough for a beginner baker! You’ll also want to try a homemade take on a Bodega-style chopped cheese sandwich. It’s the perfect way to use up kitchen staples for a quick, unexpected weeknight dinner. 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: Blueberry cake with almond and cinnamon by Alison Roman from her cookbook, Dining In Alison Roman’s blueberry muffin recipe Chopped cheese by Melissa Knific 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. 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!

    A One-Bowl Berry Almond Cake + Homemade Chopped Cheese Sandwiches | Our Best Home Cooking Bites

  2. 5d ago

    Our Top 8 No-Bake Desserts for Summer Hosting! (Re-Release)

    What sweet treats do you make when you feel like hosting, but temperatures are climbing, and you can't imagine turning on an oven? This week we're re-releasing a fan-favorite episode. We’re sharing our tried-and-true easy summer dessert recipes to make at home, all with zero cooking required! By the end of this episode, you’ll discover: How to stay cool with a refreshing icebox cake and an over-the-top frozen pieA classic Midwestern cookie loaded with chocolate and peanut butterA make-ahead dessert that maximizes seasonal fruit and is perfect with a scoop of vanilla ice cream Tune in now to add sweetness to your summer gatherings with these exciting and easy no-bake desserts! *** 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: Sonya’s raspberry mocha icebox cake, strawberry tiramisu, and fruit compote recipes Ina Garten’s mocha icebox cake Chocolate wafers for icebox cake 18 ice cream pie ideas from Taste of Home Not-so-classic peach melba from David Tanis for the NY Times Classic Scotcheroos recipes from Tastes Better From Scratch Buckeyes recipe by Tammy Winters for All Recipes Tricia Yearwood’s no-bake rocky road bars All the rocky road bar combos on TikTok Ina Garten’s limoncello fruit salad 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!

    Our Top 8 No-Bake Desserts for Summer Hosting! (Re-Release)

  3. Jul 9

    A 10-Minute Dessert from Cookbook Club + A Lemony Pasta with Greens | Our Best Home Cooking Bites

    Are you looking to beat the heat with an easy, refreshing, and QUICK dessert? By the end of this episode, you'll want to try a tapioca pudding topped with fresh summer berries that's vegan, gluten-free, and ready in just 10 minutes on the stove. You’ll also discover a lemony pasta dinner that comes together fast, with the help of a can of chickpeas, a bundle of greens, and crumbled feta. 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: How to Start A Cookbook Club from our Substack Dac Biet: An Extra-Special Vietnamese Cookbook by Chef Nini Nguyen and Sarah Zorn – in the book you’ll find the recipes for: Green Jackfruit and Cabbage SaladLemongrass Ground MeatPickled eggplant (here’s a similar version to try)And Coconut Tapioca banana pudding (here are two similar recipes: one from Serious Eats with crushed peanuts, and another with caramelized banana on top from Food 52) You can find more of Chef Nini Nguyen’s recipes here Lemony Chard with chickpeas and feta by Hetty Lui McKinnon, tossed with pasta **** 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!

    A 10-Minute Dessert from Cookbook Club + A Lemony Pasta with Greens | Our Best Home Cooking Bites

  4. Jul 7

    What Do You Do With All The Zucchini? Cooking Seasonal Summer Recipes

    What do you do with a pile of zucchini? If you're torn between making the same tired zucchini bread again or scrolling through hundreds of recipes hoping to find one that’s actually delicious and not a soggy mess, this episode is for you. This week, we’re sharing tried-and-true zucchini recipes, and by the end of this episode, you’ll: Discover 30-minute dinners, like a one-skillet meatless meal with a 5-minute game-changing yogurt sauceLearn cooking techniques to get the best texture and flavor out of your zucchini – like crisp edges and lots of caramelizationFind out an unexpected, delicious, and easy way to freeze and use up any summer squash Press play now and turn your zucchini overload into the most delicious problem you'll solve all summer! *** 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: Zucchini and crispiest chickpeas in garlic yogurt from Smitten Kitchen Seared zucchini with halloumi by Ali Slagle Ina Garten’s Parmesan roasted zucchini Zucchini tots from Recipe Tin Eats Grated zucchini orecchiette from Hailey Catalano Corn and zucchini orzo casserole by Half Baked Harvest Zucchini roll-ups from Wholesome Yum White Zucchini Pizza by Yumna Jawad, from The Pioneer Woman Zucchini in smoothies (frozen ahead of time) from Love & Lemons Zucchini cookies with lemon glaze by Foodie Crush Also mentioned: Gabrielle Hamilton’s zucchini tops A few all-time favorites; Thomas Keller's viral zucchini Elizabeth Minchili’s pasta with zucchini and herbs, and her TikTok Giada’s scarpaccia video and her recipe (gluten-free!) and Vegan version of scarpaccia from Earth To Rocco Kari’s favorite carmelized zucchini pasta by Ali Slagle for the NY Times Farfalle with yogurt and zucchini by George Germon and Johanne Killeen for Food & Wine Zucchini bruschetta (aka zucchini crostini!) by Martha Stewart (add a little basil in it too!) **** 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!

    What Do You Do With All The Zucchini? Cooking Seasonal Summer Recipes

  5. Jul 2

    The New York Times' Most Popular Recipe + Fried Zucchini Blossoms | Our Best Home Cooking Bites of the Week

    What makes one recipe become the most popular in the New York Times Cooking’s history? In this bite-sized episode, we share the best things we ate this week to inspire each other—and you. By the end of this episode, you'll want to make crisp, stuffed zucchini blossoms that are restaurant-quality but come together in under 30 minutes. You'll also discover why the legendary Marian Burros plum torte has become one of the most beloved dessert recipes of all time – it's endlessly adaptable, freezer-friendly, and approachable for even beginner bakers. 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: Stuffed zucchini blossoms from Carolyn’s Cooking – this recipe calls for parsley and chive, but Sonya likes to add basil to the filling instead. Original plum torte by Marian Burros for NYT Cooking, plus suggestions for adapting the recipe. Kari used plums with butter, whole wheat flour and cardamom in addition to cinnamon (¼ tsp each) mixed with turbinado sugar on top, then apricots with non-dairy butter, GF flour with almond meal, and the same cardamom and cinnamon mixed with turbinado sugar on top. Other mentions: Vegetables Every Day by Jack Bishop **** 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!

    The New York Times' Most Popular Recipe + Fried Zucchini Blossoms | Our Best Home Cooking Bites of the Week

  6. Jun 30

    A Food Person’s Summer: Cookbooks, Hosting, and What to Cook Right Now, with Adam Roberts (Re-Release)

    Ever wonder what food people actually cook when guest come over — and why those recipes always work? This week, we're re-releasing our fan-favorite episode with Adam Roberts — aka The Amateur Gourmet. He takes us inside his kitchen, shares his favorite cookbooks and go-to recipes, and tells us all about his fantastic debut novel, Food Person (now out in paperback!). We talk summer cooking, dinner party philosophy, and why even a slightly undercooked salmon can still lead to a great night. By the end of this episode, you’ll: Get a sneak peek at Food Person, Adam’s twisty, funny debut novel and a page-turning, insider look at food media (think The Devil Wears Prada, but for cookbook publishing).Discover the dessert that never fails a dinner party.Find out the #1 mistake home cooks make when hosting, and the mindset shift that turns chaos into calm. Press play for Adam’s best dinner party advice, his all-time favorite cookbooks, and the recipes he relies on most to make hosting feel like a breeze. *** Links: Food Person, Adam’s debut novel is out now! Subscribe to Adam’s Amateur Gourmet Newsletter on Substack Follow Adam on Instagram Adam’s cookbook recs from today’s episode: The Barefoot Contessa books (especially for beginners) Or level up your home cooking with Mozza at Home, by Nancy Silverton and Carolyn Carreno For the best homemade ice cream recipes and techniques, check out David Leibovitz’s The Perfect Scoop Anything by Melissa Clark is dependably excellent Some of the cookbook’s highlighted in Food Person: The Zuni Cafe Cookbook, The Chez Panisse Cookbook, and The Auberge of the Flowering Hearth The food writing Adam most admires: Calvin Trillin Amanda Hesser’s Cooking for Mr.Latte Nora Ephron’s Heartburn Who Adam channels in his kitchen: Lidia Bastianich, and one of her recipes is his go-to pasta dish for dinner parties. He might follow that with warm freshly baked chocolate chip cookies *** 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! Order Sonya's cookbook Braids for more Food Friends recipes!

    A Food Person’s Summer: Cookbooks, Hosting, and What to Cook Right Now, with Adam Roberts (Re-Release)

  7. Jun 25

    A 30-Minute Korean Short Rib Dinner + A Citrusy Summer Salad | Our Best Home Cooking Bites of the Week

    What if you could make a short rib dinner that tastes better than takeout, in less than 20 minutes? 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 how to make Korean Galbi using beef short ribs – with a little planning, you can have dinner on the table in minutes. You’ll also discover a healthy summer chopped salad with an unexpected flavor combination of sweet summer peppers, juicy mango, and tangy kumquats. 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: Sonya made a version of Galbi similar to this one from Onolicious. To learn more about Galbi (also known as Korean short ribs, or “LA Galbi”) check out this post by Maangchi Summer kumquat and mango salad by Melissa Mayo **** 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!

    A 30-Minute Korean Short Rib Dinner + A Citrusy Summer Salad | Our Best Home Cooking Bites of the Week

  8. Jun 23

    What to Cook this Summer: Four Seasonal Menus for Hosting

    Are you stumped on what to serve for your next summer dinner party, backyard BBQ, or weeknight hang? This week, we’re taking the guesswork out of what to cook with four complete menus full of make-ahead appetizers, low-effort mains, and no-bake desserts that highlight peak summer produce. These are meals designed to minimize your time in the kitchen so you can maximize relaxing with friends and family. By the end of this episode, you'll discover: Four complete summer menus, including a farmers’ market feast and an homage to classic AmericanaMake-ahead friendly dishes— like a lime cilantro corn salad and smashed potato salad —that free you up to enjoy your guestsFruit-forward summer desserts, including a no-bake mango pie, and two simple snacking cakes that rely on peak stone fruit Listen now to discover your next favorite easy summer menu so you can enjoy the party right alongside your guests! *** 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: Sonya’s Farmers Market-Inspired Menu: Fried green tomatoes by Grand Baby Cakes Fried zucchini blossoms by Nicole Rufus for The Kitchn Corn salad with tomatoes, avocado and lime cilantro dressing by Melissa Clark from The Splendid Table Apricot kuchen with labneh whipped cream by Adeena Sussman from Food & Wine Kari’s Midsummer Dinner Party Menu: Open-faced tomato sandwiches with creamy cucumber spread by Southern Living Test Kitchen Grilled salmon with citrus salsa verde by Giada de Laurentis for Food Network Frizzled-onion cabbage salad by Shilpa Uskokovic for Bon Appetit Peach ricotta cake (but with nectarines!) by Yossy Arefi for NYT Cooking Sonya’s Southeast Asian Menu: Viet-Thai melon salad by Andrew Nguyen Grilled "PokPok" Thai wings from Natalie Paramore Thai-glazed corn by Kay Chun for Food & Wine "Mango Royale" No bake Icebox Mango Cake from Hot Thai Kitchen Kari’s Americana Menu: Raw Vegetable Pizza by Trent Pfeifer for Store Bought is Fine Grilled okra rafts with cajun remoulade by Steven Raichlen for NYT Cooking Root beer BBQ sauce for basting grilled chicken cuts of your choice Smashed potato salad from Two Peas and their Pod Ice cream cookie sandwiches or brownie ice cream sandwiches from Sally’s Baking Addiction Sweet salty frozen grapes by Zainab Issa for NYT Cooking For more inspiration from our archives: Here's last year's summer hosting episode with four additional menus Our No-bake desserts for when it’s too hot to turn on your oven Plus, how to host a burger night at home that’s better than takeout! **** 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!

    What to Cook this Summer: Four Seasonal Menus for Hosting
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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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