What’s the secret to hosting a dinner party without spending the whole night stressed in the kitchen?

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 have two go-to entertaining menus: one for a smaller dinner party and one for feeding a bigger group. We’re sharing the dishes, strategies, and make-ahead elements that help hosting feel more relaxed and enjoyable.

You’ll also discover prep-friendly mains and salads, a summery dip that disappears quickly, and two desserts built around sweet, jammy strawberries and tart rhubarb.

Tune in for a quick dose of home cooking inspiration!

***

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Links:

Sonya’s Hosting at Home Menu

Chicken schnitzel, like this one from Smitten Kitchen

Crispy Tofu Schnitzel from Live Eat Learn

Charred asparagus and snap peas

Marinated beets, dilly cucumber salad (both can be found in her cookbook Braids )

Samin Nosrat’s labneh dip

Michael Solomonov’s 5-minute hummus recipe

Nicole Rucker’s Strawberry Rhubarb Pie Recipe from Amateur Gourmet

Kari’s Picnic- Style Menu

Spinach corn dip by Hetty Lui McKinnon for NYT Cooking from Episode 282 Picnics + Potlucks

Crudites

Chevre swirled with Calabrian chili sauce and topped with honeycomb (or drizzled with honey)

Hailee Catalano’s Mean Green Turkey Sandwich on pretzel rolls + vegetarian version on ciabatta rolls

Big green salad with tons of dill and avocado with lemony orange-marmalade vinaigrette

Strawberry rhubarb bars from Food Friends’ Substack

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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 private chefs actually cook for families during the week… and what can home cooks learn from it?

In this episode, we’re pulling back the curtain on real client menus — from busy families with teenagers to households balancing different dietary needs. These are the kinds of meals designed to work in real life: flexible, flavorful, make-ahead friendly, and built to stretch into multiple lunches and dinners throughout the week.

But this episode isn’t just about cooking for clients. We’re sharing the strategies we rely on in our own kitchens, too: prepping components, building meals around adaptable proteins and sauces, and making food that can evolve throughout the week instead of feeling repetitive by day two.

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

1. How to build “mix-and-match” weekly meal plans that don’t feel boring
2. Strategies for prepping proteins, sauces, and vegetables once and using them throughout the week
3. Four unique menus that feature some of our go-to meals like customizable taco nights, a make-ahead panini, and our favorite mac n’ cheese (that has a secret serving of veggies)

Tune in now to cook like a private chef in your kitchen!

***

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 -- Menu #1

For: 2 meat eaters /2 vegetarians/ 1 meal fresh + other meals prepped in advance

Dinner for that night (plus extra):

Taco bowls with ground beef, crispy tofu (add your favorite seasonings), cabbage slaw with jalapeno, cilantro, and lime dressing, spicy crema, avocado, and salsa verde + tortilla chips

Additional meals for mix and match throughout the week:

Creamy Lentil tomato soup by Carolina Gelen for NYT Cooking

Roasted shawarma chicken thighs, also added onion wedges and placed on a sheet pan

Turmeric black pepper tofu (I use potato starch or cornstarch instead of arrowroot powder)

Roasted cauliflower and red onion, spiced with turmeric, cumin and corainder, with currants

Herby tuna salad (recipe can be found in Braids)

Mixed lettuces and cucumber

Green goddess dressing (I use yogurt or sour cream in lieu of half of the mayo – you can skip anchovies for vegetarians)

KARI - Menu #1

2 parents/2 teenage boys on Wednesdays

Fish tacos with peach + mint + chive salsa by Martha Tinkler for Food Network Kitchen, plus tip for grilling fish: coat it in a thin layer of mayonnaise before putting on a very hot grill and don’t move it until it looks almost cooked through! It won’t taste like mayo and it won’t stick.

Spicy skirt steak tacos with red cabbage - similar to Kari’s approach

Roasted corn

Grilled zucchini

Kari’s Granola recipe is published in Sonya’s cookbook, Braids

Chicken cheddar sandwich paninis for the fridge similar to what Kari makes

SONYA - Menu #2

Family of 2, 1 low carb, 1 teenager

Monday:

Burger night – cooked in a cast iron pan, one served on a bun (for the teen), the other wrapped with iceberg (for the adult), topped with tomato, onion, avocado, cheese, and bacon. Served with roasted potato wedges (for the teen) and parsnip fries (adult), and a simple salad

Tuesday:

Turkey Kheema (similar to this, but with turkey instead of chicken and no peppers), cauliflower and peas (Gobi Matar), with raita, cauliflower rice, and steamed rice

Wednesday:

Sheetpan sausage with peppers and tomatoes with arugula salad

Thursday:

Vietnamese bowls lemongrass marinated grilled pork, served with rice vermicelli noodles, shredded carrot and cucumber, bed of shredded romaine, almond butter dipping sauce

KARI - Menu #2

2 dads/2 little kids on Thursdays

Sweet potato mac and cheese similar to Kari’s: use full-fat dairy and can sub canned pumpkin for the sweet potato

Chicken cheddar sandwichpaninis for the fridge similar to what Kari makes

Roasted delicata squash salad with kale

Tuna salad

Chicken soup - simply made, recipe from our Substack

Granola bars

Strawberries, apriums

Ina Garten’s honey orange yogurt

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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’s the simple chef trick that can make a basic fish dinner taste restaurant-worthy?

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 try an easy technique for cooking fish at home that relies on one surprisingly simple ingredient: store-bought crème fraîche. You’ll also discover two comforting weeknight meals— a noodle bowl and French onion crostini— both built from a single pot of rich oxtail broth and its tender meat.

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:

Herb grilled halibut with creme fraiche (once cooked, brush the fish with the creme fraiche)

Arancini made with sushi rice from Serious Eats

Wildwood Cookbook and Rustic Fruit Desserts Cookbooks by Cory Schreiber

Grandma’s beef and noodles by Gimme Some Oven – Kari used wheat ramen noodles in place of the egg noodles, and oxtail in place of the roast

French onion crostini by Lemon Tree Dwelling

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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!

Has grilling ever felt too time-consuming, too messy, or impossible without a fancy backyard setup?

This week, we’re simplifying grilling to make it feel more approachable, even on a weeknight.

By the end of this episode, you’ll:

1. Learn how to get charred, grilled flavor at home, with or without an outdoor grill
2. Discover easy summer meal ideas, including grilled salads, vegetarian dinners, unique kebabs, and fruity desserts
3. Pick up practical strategies like shortcut marinades, make-ahead components, and smart ways to use peak-season produce

Press play now for low-effort, high-reward grilling ideas you’ll want to make all summer 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:

Salads as Meals

Big fat Greek salad with souvlaki-ish chicken by Meredith Haydn

Grilled caesar salad by Vindulge and Kari’s “secret ingredient” Caesar dressing via our Substack

Vegetarian

Soba with grilled mushrooms and tofu by Ali Slagle for NYT Cooking

Spanish-style grilled veggies with breadcrumb picada by Tori Ritchie via Bon Appetit

Meat

Georgian Shashlik (kebabs) from Silk Road Recipes

Spiedies sandwiches from Binghampton, NY, recipe from Sam Sifton via NYT Cooking

Fish

Grilled albacore with citrus marinade from Wild Tide Seafood (shout out to Tim Wastelll and Old Pal restaurant in Portland for the inspiration)

Mahi mahi tacos with fruity salsa from Food 52

Sweets

Grilled peaches with amaretti by Ina Garten via Food Network

Grilled lemon pound cake with peaches and cream from Food & Wine

Rice krispies treats toasted on the grill by Lena Abraham via Delish

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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!

How can a few pieces of chicken and a bag of frozen peas become a spring dinner worth repeating?

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 Nigella Lawson’s famous chicken and pea tray bake: easy enough for a weeknight, but impressive enough for guests.

You’ll also discover a beginner-friendly strawberry rhubarb streusel bar that’s buttery, nutty, and jammy – and it’s ideal for making ahead for a picnic or potluck.

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:

Chicken and pea tray bake from Nigella Lawson

Kari's recipe for strawberry rhubarb crumb bars comes out Sunday (5/20) on our Substack ! It was inspired by Sally’s Baking Addiction and Cooking Classy.

Simple strawberry rhubarb compote to serve with scrambled oats from Feel Good Foodie

****

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 bring to a picnic or potluck that’s guaranteed to impress, and won’t wilt, melt, or fall apart before guests arrive?

Summer entertaining sounds fun — until you’re staring at a sign-up sheet, wondering what to make besides the same pasta salad.

In this episode, we share 10 crowd-friendly recipes that travel well and hold up in warm weather. By the end of this episode, you’ll:

1. Discover quick and easy appetizers, like a Los Angeles-inspired fruit cup, and a summer twist on cheesy artichoke dip
2. Learn how to stabilize deviled eggs, build sandwiches that improve over time, and choose desserts that are easy to transport and serve
3. Get inspired to try two no-bake desserts – a s’mores take on Rice Krispies treats, and a no-bake milk chocolate pie

Press play now and discover your next potluck dish – it’s the one everyone will be asking you to bring again next year!

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We’ve both been longtime store-bought hummus skeptics… until Little Sesame. Their hummus is unbelievably smooth, bright, and it was created by passionate chefs, they use regeneratively farmed chickpeas, and it's clean label certified.

And now, Little Sesame has launched snacking options available at Targets nationwide. The lineup includes: a hummus snacker with pretzel pita chips, protein hummus with 10g of protein per pack, and hummus for kids — a grab-and-go pack perfect for lunch boxes and long car rides.

Find Little Sesame at Targets nationwide or visit eatlittlesesame.com to find a store near you. Use code SNACKING10 for 10% off!

***

Appetizers and Small Bites:

Mexican Fruit Cups by Isabel Eats

Million dollar deviled eggs by Sugar Spun Run or Parsi Deviled Eggs from Niloufer Ichaporia King’s cookbook, My Bombay Kitchen, via Sujata Massey

Spinach corn dip by Hetty Lui McKinnon for NYT Cooking

Salads and Veggies:

Vegetarian Dan Dan Noodle Salad by Hetty Lui McKinnon for NYT Cooking

Kasha Varnishkes salad by Adeena Sussman

Sandwiches:

Muffaletta Sandwich by Laura Fuentes

Hailey Catalano’s Mean Green Turkey Sandwich

Desserts

S’mores Bars from Sarah Carey via Martha Stewart

Cheesecake bars with all the berries from Smitten Kitchen

Strawberry Biscuit Sheet Cake by Sarah Carey via Martha Stewart

Carolina Gelen’s Easy No-Bake Chocolate Milk Pie

More inspiration from our archives!

Potlucks and Picnics! Episode 179

What do you eat on a road trip? Episode 195

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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 recipes actually stick with you when you discover a new cookbook?

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 bake a warmly spiced turmeric banana snacking cake. It's easy to make, easier to eat, and it comes from the "Diaspora Spice Co Cookbook" —the featured book at a recent cookbook club gathering.

You’ll also want to try a bright, simple carrot and cauliflower soup that feels especially right for spring cooking.

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!

Our next gathering is May 13th at 4:30 PM PT! See you soon!

***

Links:

The Diaspora Spice Co Cookbook

Turmeric Banana Snacking Cake shared by Have a Little Something

Lemony Carrot and Cauliflower Soup 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.

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!

Ever wonder what private chefs actually cook for themselves when they’re tired, busy, craving comfort food, or stuck in a cooking rut?

If your meals have been feeling repetitive lately, this episode offers a look at two real days of home cooking with new ideas to get you through the week. Through practical meal planning, freezer clean-outs, farmers market finds, and smart store-bought shortcuts, we share the kinds of meals we actually make on a regular day—approachable, flexible, and satisfying.

By the end of this episode, you’ll:

1. Discover make-ahead breakfast: including a new take on chia pudding, a prep-friendly frittata, and a whole-grain muffin you can bake in minutes
2. Learn simple ways to rely on your freezer to get dinner on the table — all you need is a bag of dumplings and a bunch of greens
3. Find out how lunch can come together in 10 minutes or less and still feel fresh and substantial

Press play now for a behind-the-scenes look at what two food-loving home cooks actually eat in a week — and leave with ideas you’ll want to make 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!

Our next gathering is May 13th at 4:30 PM PT! See you soon!

***

Sonya Day #1

Breakfast: Blackberry coconut chia pudding topped with fruit and almonds (blackberries and strawberries)

Lunch: Jammy eggs, sauerkraut, fruit, veggies, sourdough crackers (Share crackers brand)

Dinner: Berbere meatballs from NYT Cooking (unlocked), oven roasted sweet potatoes cubes with lemon rounds and onion wedges, spring salad with radishes and snap peas

Kari Day #1

Breakfast: Breakfast brownies, a recipe I’m testing, but using this chocolate amaretti cookie as a starting point, subbing in oats, banana, dates, wheat bran, etc. Recipe forthcoming!

Lunch: Beef kimbap from H Mart, dragon fruit, crunchy ramen chips

Dinner: One-pan dumplings with kale by Ali Slagle from NYT Cooking

Sonya Day #2:

Breakfast: Millet muffin from Super Natural Every Day alongside a yogurt bowl with ground flax, pepitas, wild blueberries, goji berries, kiwi

Lunch: Spring chicken salad (with leftover chicken roasted chicken breast, sugar snap peas, scallions, celery stalk + leaves, mayo, whole grain dijon), strawberries, Bittman’s sourdough, simple green salad with lemon and olive oil

Dinner: Black bean soup + “all the greens salad” with lettuce, sugar snap peas, cucumbers, bok choy, mint, scallion in a sesame soy dressing

Kari Day #2:

Breakfast: Life-changing egg frittata: I followed ratios with eggs, heavy cream, sharp cheddar, and caramelized onions; added tarragon, oregano, basil, blanched greens and ½ cup of pickled jalapenos.

Lunch: Green leaf lettuce with lemony vinaigrette (use both whole grain and dijon mustard, add maple syrup, omit the thyme, use good olive oil) with tons of dill, chunks of avocado, and nasturtium from my garden

Dinner: Beef bulgogi (pre-marinated from H Mart), lettuce wraps with kimchi, spinach, and bean sprouts, and the hoisin sauce approved by my friend Malin :)

****

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 if the key to more creative home cooking isn’t more options — but better constraints?

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 how to make a simple, no-knead, no-rise dough for Turkish poğaça—savory pastries filled with spinach, herbs, and feta. You’ll also discover a jam-swirled sugar cookie that came to us from a listener suggestion.

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!

Our next gathering is May 13th at 4:30 PM PT! See you soon!

***

Links:

Ayse’s poğaça (Turkish pastry) from Sonya

Sonya’s baklava recipe

Jam sugar cookies from Hewn Bakery in Evanston, IL, and chef Ellen King’s book, Heritage Baking (Thanks, Diane, for the rec!)

****

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!

Are sheet-pan dinners the ultimate weeknight shortcut, or are they overrated?

If you’ve ever tried one and ended up with soggy vegetables, unevenly cooked protein, or underwhelming flavor, you’re not alone. In this episode, we break down what makes a sheet-pan dinner work, and how to get better results from simple, oven-roasted meals.

We’re sharing a handful of spring-forward recipes, along with the small technique shifts that make a big difference.

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

1. A crispy rice sheet-pan dinner with everything you love about fried rice, without the stovetop
2. A popular Nigella Lawson’s tray bake that highlights spring produce
3. How to make sheet-pan eggs with herbs, vegetables, and feta for easy breakfasts, sandwiches, or quick dinners

If you’re looking for straightforward ways to improve your weeknight cooking, this episode will change how you use your oven!

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We’ve both been longtime store-bought hummus skeptics… until Little Sesame.

Their hummus is unbelievably smooth, bright, and fresh-tasting, and it’s a product we feel good about — it was created by passionate chefs, they use regeneratively farmed chickpeas, and it's clean label certified.

And now, Little Sesame has launched snacking options available at Targets nationwide. The lineup includes: a hummus snacker with pretzel pita chips, protein hummus with 10g of protein per pack, and hummus for kids — a grab-and-go pack perfect for lunch boxes and long car rides.

Find Little Sesame at Targets nationwide or visit eatlittlesesame.com to find a store near you. Use code SNACKING10 for 10% off.

***

Links:

Chicken and pea tray bake from Nigella Lawson

Liz’s roasted broccoli salad by Pinch of Yum

Rainbow veggie sheet-pan with green tahini sauce by Jenn Eats Good

Sheet-pan crispy rice with bacon and broccoli by Ella Quittner via Food52

Sheet-pan eggs and veggies by Ali Slagle for Food 52

Puttanesca fish tray bake by Recipe Tin Eats

Viral sheet-pan Doner Kebab from Feel Good Foodie

Chili-stuffed poblano peppers from Taste of Home

Other recipes:

Rainbow salad

Maple and Miso Sheet-Pan Salmon with Green Beans by Colu Henry for NYT Cooking

****

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!

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!