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! 

***

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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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:

1. Get inspired by four unique, balanced menus that include a starter, salad, main dish, side... plus dessert - everything you need for an unforgettable meal!
2. Discover flavorful recipes (that work!) like a modern twists on deviled eggs, and an upgrade for scalloped potatoes
3. Learn smart hosting tips, from what to make ahead to plating

Tune 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 Rappoport

2) Kari’s Midwestern Easter Menu with modern twists: 

• Starter: Parsi deviled eggs by Niloufer Ichaporia King from Samin Nostrat
• Bone-in ham from Alexandra Cooks (and here’s an excellent carving video for that ham!), and soft rolls from Mel’s Kitchen Cafe
• Scalloped potatoes from Love and Lemons
• Spinach, strawberry salad with poppy seed dressing from The Kitchen, add arugula for a bite 
• Hummingbird Cake from Sally’s Baking Addiction, and Kari’s mother-in-law was known for her carrot dump cake

3) Sonya’s PNW-inspired Menu

• Starter: Classic stuffed mushrooms from All Recipes, and Boursin stuffed mushrooms from Little Ferraro Kitchen 
• Salad: Beet slaw with loads of herbs and pistachio butter from the Six Seasons Cookbook
• Main: Pomegranate lacquered salmon by Adeena Sussman from Food And Wine
• Side: Roasted asparagus with buttered almonds, capers and dill by Yotam Ottolenghi for NYT Cooking (unlocked)
• Dessert: one-layer cake with fresh strawberry  (and a grain-free version )

4) Kari’s California-inspired Menu

• Smoked salmon rolls with arugula and mascarpone from Food Network
• Easy roasted lemony chicken thighs from Martha Stewart, and video that talks through each step
• Baby roasted potatoes, use whatever beautiful baby potatoes you find, roast them with both butter and olive oil, and finish with a flurry of chives and tarragon 
• Fennel, almond, pecorino salad by Elias Cairo from Sunset Magazine
• Zoe Francois’ grapefruit posset 

***

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We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

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! 

***

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]!

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 snack
• A simple homemade spread that doubles as a dip + a flavorful filling for veggies or wraps
• A viral TikTok treat with a name as fun and creative as its flavor combo

Press 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]!

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! 

***

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]!

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: 

1. Learn how a staple like tomato paste can be the base of a flavor broth or quick sauce 
2. Learn why chefs swear by anchovies to bring an umami punch to countless dishes… including an easy dressing!
3. Find out how Japanese curry cubes are your ticket to a quick dinner with any protein or veggies you have on hand

Hit play now! The secret to flavor-packed cooking is already sitting on your pantry shelf! 

***

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, Seed & Mill, Whole Foods 365 Organic Tahini, and Eden Foods . Sonya’s 3 favorite tahini sauces , and her sesame sauce for noodles. For a sweet treat, try Sonya’s tahini chocolate chunk cookies (swap the chocolate with dried fruit)

Farro: Charlie Bird’s farro salad, the cabbage and farro soup from Six Seasons, and crusty baked cauliflower and farro from Smitten Kitchen 

Orzo: One-pan garlic butter chicken orzo from How Sweet Eats, and a one-pan lemon orzo and salmon from Something Nutritious

Couscous: Ina Garten’s couscous with pine nuts, currants & shallots, a showering of fresh herbs

Japanese curry cubes: Here’s a great guide and recipe for Japanese chicken curry, but Sonya typically makes hers vegetarian

Jarred Roux: Kari’s go-to premade jarred roux for gumbo, soups, stews, and more.

Pomegranate Molasses: For salad dressings like this one, as a sauce for wings, and drizzled on top of roasted squash. (We love the Cortas brand for its flavor)

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

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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]!

Craving easy meals that feel a little special? 

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 quick salmon dinner that’s with a surprising veggie side, and you’ll be inspired by a secret-ingredient kale salad that accompanies a classic make-ahead Midwestern dish!

Tune in for a quick dose of home cooking inspiration! 

***

Links:

Simple high-heat baked salmon recipe by Kathleen Daelemans from Food Network (Sonya's sauce recipe is below)

Braised leek recipe by Hank Shaw from Simply Recipes 

Massaged kale salad from Minimalist Baker, and how to make homemade lime curd from Tastes of Homemade

Twice baked potatoes with lots of butter from The Pioneer Woman, and one that’s a little less rich from All Recipes

***

Sonya’s recipe for creamy spicy salmon sauce (for 3-4 6 oz pieces of salmon):

Ingredients:

• ½ cup mayo
• 2 Tbsps Tamari or soy sauce
• 1-2 tsps gochugaru ( or red pepper flake, or Sriracha)
• 1½ tsps maple syrup (or to taste)
• 1-2 tsps toasted sesame oil
• 1 inch grated ginger. 

Whisk everything together, taste and adjust for more spice or saltiness. Use ¾ of the sauce on the salmon before you put it in the oven, and then finish off with the remaining sauce once it’s out of the oven. 

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

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We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Are you craving more ways to incorporate greens into your meals but are feeling stuck and uninspired?

If you’re bored with the same old way of cooking greens, or are simply not sure where to start, this episode is here to help! We’re breaking down simple techniques and recipes to bring out the best in dark, leafy greens of all kinds–– from earthy kale to tender Swiss chard!

By the end of this episode, you’ll:

1. Master basic techniques for stir-frying and sautéing your favorite greens like kale, bok choy, and spinach
2. Discover easy one-pot recipes you can make with any green you can find
3. Learn two creamy, decadent ways to make collard greens–– including one that’s completely vegan and gluten-free!

Tune in now and learn how to transform your greens into dishes that will leave everyone asking for more!

***

LINKS:

Ali Slagle’s one-pot beans, greens, and grains from NYT Cooking (unlocked)

Collard green gratin by Joseph Lenn from Bon Appetit

Coconut creamed collard greens by Gregory Gourdet, Chef and owner of kann restaurant 

You can find the recipe for coconut collards and coconut grits in the cookbook Coconuts and Collards by Von Diaz

Potato kale and scallion cakes from Smitten Kitchen

Ayse’s recipe for Turkish pojaca from Sonya

Collard greens stuffed with pine nuts, currants & rice from Martha Rose Shulman via NYT Cooking (unlocked) 

Dad’s stir-fried bok choy from Made with Lau

Swamp soup (also known as green garlic and ginger and rice soup) from Wishbone Kitchen

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

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We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Do you wish you could get dinner on the table quickly... without an extra trip to the grocery store?

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 whip up a clean-out-your-fridge veggie soup that effortlessly comes together with what you already have on hand. You'll also want to try out a 30-minute chicken soup that’s nourishing, colorful, and made with just a handful of ingredients.

Tune in for a quick dose of home cooking inspiration! 

***

Links:

Clean-out-your-fridge veggie soup from our Substack 

Kari’s confetti chicken soup recipe

Homemade bone broth you can make in your oven from our Substack

Olia Hercules’ Tarragon Soup from her cookbook Kaukasis: The culinary journey through Georgia, Azerbaijan & Beyond

***

Got a cooking question? Leave us a message at: 323-452-9084

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This week we're re-releasing a fan-favorite episode. We'll be back with a brand new best bite of the week this Thursday (2/27)!

***

Packed lunches just got easier! 

If you need a boost for your midday meal, this week we’re sharing expert tips to help you upgrade your lunch game—whether you're meal-prepping for the week ahead or looking to pack something up in minutes.

By the end of this episode, you’ll:

• Learn the 5 elements for building nutritious and customizable "adult lunchables."
• Discover flavorful, protein-rich salads that can be prepped in advance (and get better over time).
• Find out how to stock your freezer with satisfying, grab-and-go lunches that are simple, satisfying, and kid-friendly.

If you’re craving lunch that’s delicious, quick, and easy to prep, tune in now and take your packed lunches to the next level!

Links:

Easy adult Lunchable ideas from Nourished by Nic

Crispy chickpeas from Minimalist Baker

Little Sesame Hummus, Sonya’s favorite store-bought variety

Quinoa and broccoli spoon salad by Sohla El-Waylly for the NY Times

Herby quinoa salad with feta and pomegranate by Sarah Cook for BBC Good Food

Italian pasta salad with homemade dressing from Tastes Better From Scratch, or the classic Italian pasta salad with bottled dressing from Plowing Through Life 

Spiced maple roasted carrots with zhoug recipe is in Sonya’s cookbook Braids, and you can find her “health salad” here

Kenji Lopez-Alt’s Kale Caesar Salad for Serious Eats

Massaged kale salad with tahini dressing from Big Delicious Life

Fennel and lentil salad by Yasmin Fahr for NYT Cooking

Shaved brussels sprouts salad with walnut and pecorino from NYT Cooking 

Homemade bean and cheese burritos and how to freeze them from Two Peas and their Pod

Yewande Komolafe’s breakfast burritos for NYT Cooking

Potato cheese bourekas from Tori Avey

***

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]!