Food Friends: Home Cooking Made Easy

By Food Friends

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 ... more

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How many episodes does Food Friends: Home Cooking Made Easy have?

The podcast currently has 316 episodes available.

Best of Food Friends: Home Cooking Made Easy

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Number 1: Recipes We’re Really Cooking! A Summer Recap + The Best of Season 4
What if the best recipes aren’t the newest ones, but the ones you keep coming back to? This week, we’re revisiting some of our favorite summer meals and sharing the recipes from Season 4 that have earned a permanent spot in our kitchens. By the end of this episode, you’ll:Discover make-ahead salads that have become staplesFind a hosting-worthy sheet-pan dinner that’s easy enough for a weeknightGet two cookie recipes we bake year-round — and that are perfect for cookie boxes and gifting Tune in now for easy, reliable recipes you’ll want to make again and again! *** 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: Tostadas: Vegetarian Mexican tostadas from Muy Bueno Cooking Kari also mentioned making a take on tostadas based on Roasted Broccoli and Potato Tacos by Kay Chun for NYT Cooking Salads: Sweet and spicy melon salad by Christian Reynoso from NYT Cooking Savory watermelon cucumber salad from the Mediterranean Dish (similar to what Sonya makes, but hers doesn’t have feta) Korean carrot salad recipe from Alyona’s Cooking, and watch Danielle walk you through making her viral version on TikTok Sweets: Sonya’s galette recipe Sonya made a version with apricot + sour cherry and marzipan (she used frozen fruit), and Kari made a version with nectarine, peaches, and frangipane (with fruit from her Flamingo Estate farm box) OUR TOP RECIPES FROM SEASON FOUR: Mains: Broiled salmon and asparagus with creme fraiche by Molly Gilbert for Sunset Magazine Kung Pao Tofu by Ham El Waylly for NYT Cooking Salads: Smitten Kitchen’s simplified version of the famous roasted chicken and bread salad from the Zuni Café Cookbook Frizzled-onion cabbage salad by Shilpa Uskokovic for Bon Appetit Sweets: Pistachio Halvah Rice Krispie Treats by Miro Uskokovic from NYT Cooking (unlocked) Jam sugar cookies by Hewn restaurant in Chicago Mag MORE RESOURCES FROM THIS EPISODE: How to Start a Cookbok Club The date fudge recipe Kari talked about can be found in Ham El-Waylly’s book: Hello, Home Cooking Sonya mentioned great tostadas from El Sazaon Di Mi Rancho in Portland, OR, and her Chicken Tinga recipe
August 25, 202629min
Number 2: 8 Make-Ahead Salads for Fall
What if your fridge were stocked with delicious fall salads, ready whenever you needed an easy lunch or a dish to bring to the next potluck Fall gets busy fast, and that’s why this week we’re sharing eight make-ahead salads that hold up beautifully in the fridge, so you can have easy, nutritious meals and sides ready all week long. By the end of this episode, you’ll find out:The best fall produce for prepping salads in advanceSimple techniques for keeping vegetables crisp, layering textures, and maximizing flavorFlexible recipes for hearty lunches, potlucks, and holidays Press play now for make-ahead salads that make busy fall days a little easier! *** 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 fennel, apple, celery, pomegranate salad, and we like to use this mandoline for slicing veggies thin Honey and harissa farro salad by Deb Perelman from The Smitten Kitchen Cookbook, via Serious Eats Quinoa with caramelized corn and scallions by Lauryn Tyrell for Martha Stewart Four bean salad with green romesco by Alison Roman from her cookbook: Dining In Warm green bean and lentil salad by Ottolenghi Lentil salad with roasted radicchio and cauliflower by Alexandra Stafford for Food 52 Pearled couscous and tomato salad from Baked By Melissa Deborah Madison’s Ravioli and Tomato Salad with Masses of Basil from her cookbook: Vegetarian Cooking for Everyone (and the shelf-stable tortellini Kari gifted to Sonya, which would go great in this salad) **** 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!
September 15, 202627min
Number 3: Cookbook Club, Fig & Almond Cake + A Vegetarian Phyllo Pie | Our Best Home Cooking Bites
What if using phyllo dough didn’t have to be difficult, and you could make a golden, buttery pie with a mountain of vegetables? 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 seasonal cookbook full of flavorful intuitive recipes, and you’ll also find out why David Tanis’ fig and almond cake is a must-bake that's perfect for fall hosting. You’ll also learn how to make a meatless main packed with chickpeas, cauliflower, and sweet potatoes that reheats like a dream and has a surprise technique that makes it easy to make. 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 Cookbook club pick: David Tanis’ A Platter of Figs, which is out of print, but can be found used or at your local library too Some highlights from cookbook club were: Corn, squash, and green beans with jalapeno butter Fresh shell beans with sage and garlic Berbere pizza Fig and almond cake by David Tanis for NYT Cooking Spiced veggie phyllo pie 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!
September 10, 202619min
Number 4: Easy Pickles, A Quick Way To Use Up Broccoli + A Surprising Carrot Cake with Leah Koenig | Our Best Home Cooking Bites
What do you do when you have more vegetables than you know what to do with? 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 discover a quick refrigerator pickle that can be made with almost any veggie, and you’ll also find out about a restaurant-inspired broccoli crostini that makes a satisfying meatless dinner for busy nights. Plus! Author Leah Koenig shares her “Best Bite” too: An easy carrot-date cake that requires no special equipment, with an unexpected ingredient in the frosting. 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: Leah Koenig’s new book is: The Dessert Table: 100 Joyful Jewish Sweets, which includes her recipe for Date-carrot cake with orange blossom frosting. You can find more recipes from Leah on her Substack: The Jewish Table, and on Instagram @leah.koenig **** Other links from today's show: Easy refrigerator pickles from Simply Recipes made with a crinkle-cut knife And here’s another fridge pickle recipe from Coley Cooks, if you want a less sweet pickle, with more spices. Lot 2’s pecorino-fried bread with broccoli adapted by Melissa Clark for NYT Cooking; Kari adapted it by cooking broccoli with butter and garlic, and serving it on toasted sliced bread topped with melty cheese (like young Parmesan, sharp cheddar, Monterey Jack, or Gruyere). Italian broccoli salad by Ali Slagle 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!
September 03, 202626min
Number 5: Hosting this Fall? Four Menus for Seasonal Cooking at Home
What do you serve when you want to host, but don’t want to spend the entire day in the kitchen? Fall is one of our favorite seasons for gathering, from back-to-school dinners and Jewish High Holidays to casual meals with family and friends. But putting together a menu — and getting everything on the table at the same time — can feel like a lot of work. This week, we’re sharing four complete fall menus designed to help you plan ahead, cook strategically, and actually enjoy your own gathering. By the end of this episode, you’ll:Learn how to build a fall menu around dishes that can be prepped, cooked, frozen, or reheated ahead of timeDiscover a fully vegetarian menu that is casual and can feed a big crowdFind out the secrets to achieving tender brisket and flavorful roast chicken Press play for practical hosting strategies and fall recipes that make it easier to get dinner on the table… and enjoy it once you do! *** 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! *** We also highly recommend The Dinner Plan podcast and Substack for more recipe inspiration! *** Links: Back to the Classics Rosh Hashanah Dinner: Plum challah by Sonya and Shannon Sarna for The Nosher Smoked fish platter Ottolenghi fig hazelnut salad with radicchio and basil Eggplant Caponata from The Gjelina Cookbook, the exact recipe can be found in the book, or try this slightly adapted version from The Brick Kitchen Beer and onion braised brisket from Epicurious Cast iron skillet potato kugel from Smitten Kitchen Farro topped with roasted peppers and eggplants and spicy tahini dressing (recipe coming!) Glazed apple cider doughnut cake from Smitten Kitchen Vegetarian pizza party in Southern California Hot September Street corn dip with tortilla chips Mushroom pizza with kale and red onions Potato rosemary pizza Roasted vegetable salad with farro and goat cheese by Walder Wellness Arugula fennel apple salad (no cheese) by The First Mess Ice cream Fall bounty dinner: Harissa apricot braised chicken by Samin Nosrat from Good Things Charred green beans and lemony yogurt by Yossy Arefi for NYT Cooking Ottolenghi pomegranate tomato salad David Leibovitz' oven-roasted plums over pound cake, angel food cake or with vanilla ice cream Roast Chicken Dinner at Kari’s Portuguese chicken and potatoes from Feasting at Home Alison Roman’s Bitter, Leafy Salad German chocolate cake by Tastes Better From Scratch **** 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!
September 01, 202639min