Are you trying to decide what to cook for the holidays this year? 

Whether you're hosting or attending a family or friends gathering, if you’re craving a delicious December, this week we’re sharing four menus to make your holiday planning and cooking more peaceful and joyful. 

By the end of this episode, you’ll:

1. Discover four menus for Hanukkah, Christmas, and the holiday season that reduce decision fatigue and support celebrating in a way that matches your real life, not a picture-perfect ideal.
2. Find out about festive make-ahead mains, one-pan latkes, and a wide range of easy vegetable sides
3. Learn our go-to kid-friendly desserts, like our must-make chocolate-covered oranges

Listen now to take the pressure off your holiday cooking and step into a December that feels calmer, clearer, and deliciously doable!

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This episode is sponsored by Mill – the odorless, effortless, automated food recycler.

This time of year, we’re doing more cooking and hosting, which also means creating more food scraps. We love that with Mill, all those peels, bones, and bits don’t go to waste. You just toss them in, and overnight it quietly transforms everything into dry grounds. You can use them in your garden, add to compost, or schedule them to be picked-up and shared with farms. 

Mill is the easiest way to prevent food waste at home. It’s one small action that makes a big difference for your kitchen, your family, and the planet. 

Add Mill to your wish list or gift one now and get $75 Off with code FRIENDS!

You can learn more at mill.com/foodfriends.

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Links

Sonya’s Hanukkah Party Menu:

Sheetpan latke board Adeena Sussman

Socca pancakes by David Leibovitz, with romesco sauce from Love & Lemons

Spinach, grapefruit, avocado salad with sesame vinaigrette from Food & Wine

Ice cream with olive oil and dates by Ali Slagle for NYT Cooking (unlocked)

Sonya’s ponchiki (little farmers cheese donuts)

Kari’s Intimate Hanukkah Dinner Party:

Make-ahead latkes, reheat for several serving on several boards with classic toppings

Leafy herby salad by Alison Roman

Roasted chicken drumsticks from Healthy Recipes Blog

Mac will make Sonya’s chocolate dipped cara cara’s 

Boozy pear cake based on French apple cake by Jennifer Segal from Once Upon a Chef

Purchased black and white cookies from Bea’s Bakery in Los Angeles

Sonya’s Sunday Roast-Inspired Holiday Menu:

Cauliflower cheese from Recipe Tin Eats

Yorkshire pudding you can bake in muffin tins (popovers) from Alexandra Cooks

Lamb chops from Alexandra Cooks, or sausages for more affordable option, 

British roast potatoes from Jam Jar Kitchen 

Peas and beans with chili and mint by Jamie Oliver

Yotam Ottolenghi’s roasted carrot with harissa and pomegranate seeds from The Happy Foodie

Nigella Lawson’s sticky toffee pudding

Kari’s Make-Ahead Friendly Christmas Dinner:

Vermouth-braised short ribs by Melissa Clark for NYT Cooking (unlocked) 

Potato pavé with parmesan crust by Alexa Wiebel for NYT Cooking (unlocked)

Easy roasted carrots with crispy kale by Yosi Arefi for NYT Cooking (unlocked) 

Sonya’s pampushky (garlicky herb rolls)

Profiteroles from Recipe Tin Eats, filled with ice cream 

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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. You can also now find us on YouTube. 

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

Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!