Ever feel overwhelmed with what to bring to a potluck or summer picnic? 

Whether you’re heading to a park gathering or a crowded family reunion, choosing the right dish can feel weirdly high-stakes, especially when you want something portable, crowd-pleasing, and easy to make ahead. We’ve got you! 

We’re sharing all our tips and inspiration to ensure that your dish is the one people can’t stop talking about—the one that’s gone before you can even grab a plate!

By the end of this episode, you’ll learn how to make:

1. Two easy sides that you can prepare in individual portions
2. No-fuss desserts like a creamy no-bake blueberry cheesecake and a citrusy creamsicle pie
3. How to make presentation, prep, and adaptability easier so your dish stands out and survives the buffet table

Hit play now and walk into your next gathering with a dish that looks great, travels well, and was easy to make!

Links

Sides:

Corniest corn muffins from Smitten Kitchen

Mini pimento cheese balls

Salads:

Sonya’s rainbow salad recipe from her Substack

Julia Turshen’s zucchini, red onion and pistachio salad with a preserved lemon vinaigrette 

Mains:

The famous grinder TikTok sandwich with the salad part + how to assemble the sandwiches from the Country Cook, and a fully vegetarian version from I Heart Vegetables

Slow cooker beef sliders from The Defined Dish, and a similar take on slow cooker beef with a Mississippi roast by Jenn Crippen for All Recipes

Creamy vegetable casserole, aka Midwest vegetable casserole  

Foil packs of carnitas from Serious Eats for griddled tacos 

Desserts

A slightly gussied-up version of a no-bake blueberry cheesecake from Natasha’s Kitchen, and an easy classic no-bake blueberry cheesecake made with whipped topping from All Recipes 

No-bake orange creamsicle pie made with orange marmalade from Every Day Pie, and a no-bake creamsicle pie with shortbread crust made with jello from I Am Baker

***

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. 

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]!

Are you searching for easy recipes that you can make ahead and might even feed a crowd? 

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 farmers market-inspired kale and strawberry salad and our go-to chicken salad recipe; both are ideal for lunch prep, or even a laid-back summer dinner.

We're also answering a listener's question, and you'll discover how to take two classic chicken dishes and turn them each into make-ahead-friendly braises that make hosting that much easier.

Tune in for a quick dose of home cooking inspiration!

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Links:

Sonya’s Strawberry, kale, almond date salad  from our Substack, inspired by Emily Park’s take on the strawberry, sugar snap pea, turnip salad from Hetty Lui McKinnon’s Tenderheart Cookbook 

Kari’s chicken salad from our Substack

The Silver Palate’s Chicken Marbella from NYT Cooking (unlocked)

Melissa Clark’s sweet and spicy roast chicken from NYT Cooking (unlocked)

Sonya’s one-pot chicken, potato, and prune dish 

A gremolata from The Kitchn to top your chicken with

***

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. 

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 wonder what chefs actually eat at home when no one’s watching What if “What I Eat in a Day” was honest, doable, and full of shortcuts you’ll actually use?

We’re breaking down what we really eat in a day—from breakfast and lunch to snacks and dinner. You’ll get a behind-the-scenes look at how we feed ourselves throughout the week, including the pro tips, comforting rituals, and tiny habits that make home cooking easier and more joyful.

By the end of this episode, you’ll discover:

1. How to create more ease and efficiency in your morning routine with two different approaches to breakfast
2. High-protein meals and on-the-go snacks that will get you through the day
3. Two honest sheet-pan dinner reviews: the one we’d make again, and the one that we’re on the fence about

Listen now for a behind-the-scenes peek, practical inspiration, and a fresh perspective on your everyday meals!

Links:

Day #1 -Sonya

• Breakfast - French press coffee, 2 jammy eggs, 2 corn thins topped with almond butter, sliced almond, goji berry, and walnut
• Lunch - Tuna salad sandwich on local sourdough, potato chips, sliced veggies + pickles
• Dinner - Sheet-pan turmeric chicken and crispy rice, with added mushrooms (made on a Great Jones sheet pan), with salad with tahini yogurt dressing (which works great with plain non-dairy yogurt too) 
• Dessert - A bit of dark chocolate and tea

Day #1 - Kari 

• Breakfast -  mango smoothie 
• Lunch - Leftover pasta from the night before: sheet pan eggplant lasagne, which was a combo of eggplant parm recipe and sheet pan lasagne recipe 
• Snack - harvest whole wheat crackers, aka triscuits, and sliced cucumbers with everything bagel seasoning, and a beef stick 
• Dinner - Alison Roman’s perfect buttermilk pancakes 

Day #2 - Sonya

• Breakfast - Yogurt bowl with apple, raspberries, walnuts, almonds, goji berries, almond butter
• Lunch -  Rice bowl with leftover sticky rice topped with tuna salad, pickles, lettuce, radish, and carrot
• Snack - One tahini rye chocolate chunk cookie from Sonya’s friend at Sweet Clover Baking 
• Dinner - Crispy gochujang glazed tofu, steamed sweet potato with ramp butter, broccoli topped with tahini yogurt dressing, sauerkraut

Day #2 - Kari

• Breakfast - toast made on Adrienne’s “Communal Table” bread with smashed avocado and everything bagel seasoning from Thrive Market, and a cold sliced pear 
• Lunch - Glow soup with a bag of Fritos 
• Snack - Strawberry rhubarb streusel bar, which Kari made with teff flour and gf flour 
• Dinner - Sheetpan crispy tofu and broccoli inspired by Eric Kim’s Sheet-pan Japchae for NYT Cooking (unlocked)

***

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. 

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 wonder why your scrambled eggs turn out dry or flat, instead of fluffy and light? 

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 this chewy, almond-scented amaretti cookie that’s naturally gluten-free and perfect with a cup of coffee or tea for your next afternoon snack. Plus, we break down how to cook soft, creamy scrambled eggs for a crowd—ideal for your next brunch or family breakfast. 

Tune in for a quick dose of home cooking inspiration!

***

Links:

Babkush in Portland for babkas, rugelach, amaretti cookies, and more

Ottolenghi’s amaretti cookie recipe

Ali Slagle’s scrambled eggs for a crowd recipe from NYT Cooking (unlocked)

Alison Roman’s perfect buttermilk pancakes 

Pancake batter dispenser

***

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. 

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]!

Imagine a weeknight dinner that comes together in one pot, feels like a warm hug from the past, and still feels doable after a long day...

If you're craving real comfort but feel short on time (and energy), this episode is your shortcut to cozy, crowd-pleasing pasta dishes that don’t require juggling pots and pans or stressing over complicated steps. 

By the end of this episode, you’ll learn how to: 

1. Reimagine classics like Hamburger Helper and SpaghettiOs. made with rich, caramelized tomato flavor and pantry staples
2. Whip up a no-cook pasta sauce that’s fresh, herbaceous, and surprisingly simple
3. Make golden, crispy pan-fried gnocchi tossed with greens and feta—think part salad, part indulgent crispiness

Hit play now to discover your next weeknight dinner winner—without dirtying a sink full of dishes!

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Links 

Homemade hamburger helper from Salt and Lavender

One pot homemade O's by Ree Drummond from Food Network

Pasta e ceci by Breana Lai Killeen for Food & Wine

Hetty Lui McKinnon’s crispy gnocchi with spinach and feta for NYT Cooking (unlocked)

One pan creamy dill tortellini by Kristina Razon for The Kitchen

Chicken Alfredo by the Daily Gourmet for All Recipes

Pasta with no-cook tomato sauce by Chandra Ram for Food & Wine

Lemony hummus pasta by Christian Reynoso 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. 

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 you could whip up a spring-inspired dinner with less than five ingredients and in 30 minutes or less? 

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 farmers' market-inspired asparagus pasta that’s creamy, healthy, and perfect for an easy weeknight meal. You’ll also learn how to cook up Aryaes (Lebanese stuffed pita)that’s made with ground beef, a few simple spices, and is ideal for a quick lunch or dinner.

Tune in now for a quick dose of home cooking inspiration!

***

Links

Penne with asparagus and lemon sauce by Faith Heller Willinger, from The 150 Best American Recipes cookbook

A simple version of Arayes from All Recipes, or Arayes packed with more herbs from Little Spice Jar, and matzah arayes from Sivan’s Kitchen

Green garlic salsa verde from Wishbone Kitchen 

Nicole Rucker’s updated pie dough recipe and her white chocolate banana cream pie recipe can be found in her new cookbook: Fat + Flour: The Art of a Simple Bake

***

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. 

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]!

Tired of the same old lunch routine or searching for the perfect crowd-pleasing dish to bring to your next potluck? 

This week we’re sharing deli-style salad recipes that are anything but boring — think crisp, creamy, tangy, and deeply satisfying dishes that get even better with time. These recipes aren’t just tasty; they’re make-ahead winners designed to simplify your week or help you shine at your next potluck.

By the end of this episode, you’ll learn how to:

1. Shake up your bean game with a fresh, crunchy chickpea salad with an unexpected spice blend
2. Build a hearty Greek salad-meets-fattoush salad, elegant enough to serve at a dinner party or bring to a casual potluck
3. Whip up dishes that travel well, like a zippy roasted potato salad with avocado-lime dressing

Press play now to start cooking up cool, crunchy, and crowd-pleasing deli salads that deliver on both convenience and taste!

***

Links

Sonya’s herby potato salad from our Sunday Salad Substack! (the dressing for this recipe is the same one she uses for her coleslaw)

Ina Garten’s coleslaw salad  (similar to what we discussed, but swap some of the mayo with yogurt!) 

Jalapeno, lime, coleslaw by Joshua Bousel from Serious Eats

Whole Foods copycat cabbage crunch salad

Carmen Wilken's deviled egg macaroni salad (and her TikTok of the recipe)

Alison Roman’s pasta with peas and parmesan salad

Everything bagel chickpea + white bean salad by Sarah Bond from Live, Eat, Learn

Erewhon white bean kale salad by Kale Junkie

Hetty Lui McKinnon’s roasted potato salad with jalapeno avocado dressing for NYT Cooking (unlocked) 

Lidey Heuk’s Taverna salad for NYT Cooking (unlocked)

Moroccan carrot salad by Suzy Karadsheh 

Check out our previous “deli salad” episode from season one!

***

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. 

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 your next favorite dinner took just 15 minutes—and started with a humble can of beans?

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 creamy, vegetarian butter bean recipe that you can whip in 15 minutes, but feels luxurious enough to bring to a dinner party. And you’ll discover a classic French bistro dish that will transport you to Paris with its topping of warm goat cheese – it makes for an effortlessly elegant starter or even an enticing Tuesday night dinner!

Tune in for a quick dose of home cooking inspiration!

***

Links:

Salade de Chèvre Chaud (Warm French goat’s cheese salad) by Recipe Tin Eats 

Ina Garten’s take on salad with warm goat cheese

Justine Doiron’s spicy tomato beans with hot honey

***

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. 

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 your next vegetarian dinner could be packed with flavor - and made entirely on a sheet-pan in your oven? 

Whether you're trying to cook more plant-based meals, accommodate a vegetarian at your table, or need low-effort dinner ideas, this episode is packed with satisfying recipes that are anything but boring.

By the end of this episode, you’ll:

1. Learn how to make a sheet pan lasagna dotted with creamy ricotta cheese  — no layering or béchamel-making required
2. Learn how to turn basic veggies into shawarma-spiced mains to serve up with warm pitas and creamy dips for a build-your-own weeknight feast
3. Discover a gluten-free, vegetable-packed noodle dish that can be ready in 30 minutes or less

Hit play and turn your veggie drawer into crowd-pleasing vegetarian meals you’ll want to make any night of the week! 

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Links:

Vegetarian sheet pan lasagna from Busy in Brooklyn inspired by Giada’s original version (with meat)

Sheet pan eggplant parm from Food & Wine, or sheet pan cauliflower parm from How Sweet Eats. Plus, here’s a video of Sonya + Kari’s version. And here's how to make crispy garlic breadcrumbs (to top your eggplant or cauli parm) 

Mushroom shawarma from Eating Well, or Sonya’s eggplant shawarma

Roasted chickpea gyros by Sarah Bond from Live Eat Learn 

Sheet pan feta chickpea tomatoes by Ali Slagle for NYT Cooking (unlocked) 

Vegetarian stuffed peppers from Love & Lemons

Eric Kim’s Sheet-pan Japchae for NYT Cooking (unlocked), and his sheet-pan bibimbap too

Sweet potato and black bean tacos by Sarah Bond from Live Eat Learn

***

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. 

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]!

Want a pie crust that actually works and makes you feel like a baking genius?

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 buttery, flaky, foolproof pie crust so you can fill it with juicy, fragrant strawberries and tangy rhubarb. You’ll also discover the ultimate make-ahead appetizer: crispy French onion soup crostini bites oozing with melted Gruyere, a low-effort high-reward recipe we can’t stop talking about. 

Tune in for a quick dose of home cooking inspiration! 

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Links:

French onion crostini by Lemon Tree Dwelling 

Slow cooker carmelized onions from Gimme Some Oven

Nicoler Rucker’s strawberry rhubarb pie recipe from Amateur Gourmet (with her old pie dough recipe)

Nicole Rucker’s updated pie dough recipe can be found in her new cookbook: Fat + Flour: The Art of a Simple Bake)

***

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. 

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]!