What if your best bite of the week came from beans… or a conversation at the butcher counter?

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 our favorite crispy-topped “pizza beans” that are hearty, cheesy, and ideal for a meatless dinner. You’ll also discover how a local butcher inspired our new favorite collagen-rich braised meat sauce.

Tune in for a quick dose of home cooking inspiration!

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Links:

Smitten Kitchen’s pizza beans

Sausage Ragu by Sara Jenkins and Nancy Harmon Jenkins, adapted by Julia Moskin for NYT Cooking (unlocked)

Pennsylvania-Dutch scrapple from Food Network

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

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 foodfriendspod@gmail.com!

Are your weeknight pasta nights starting to feel predictable…even though you know pasta has so much more potential?

When you’re tired and hungry, it’s easy to reach for the same jar of sauce and the same box of noodles. In this episode, we’re showing you how to turn pantry staples and simple techniques into pasta dinners that feel comforting, craveable, and completely new.

By the end of this episode, you’ll:

1. Learn the secrets to a crispy-topped, gooey baked pasta that’s worth turning on the oven
2. Expand your rotation with dishes built around seasonal greens, wild mushrooms, and bright citrus
3. Discover how to harness your pantry to build bold, flavor-packed sauces—including a Samin Nosrat recipe we can’t stop making
4. 
   

Press play and make pasta night the best night of the week.

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Links

Six Seasons of Pasta by Joshua McFadden and Martha Holmber, for all the best ways to make a baked pasta dish

Baked Ziti from All Recipes – Sonya made a version with Cavatapi pasta and swapped sausage for blanched broccoli rabe

Cheesy baked pasta with Sausage and Ricotta by Melissa Clark for NYT Cooking

Baked gnocchi alla Sorrentina from Wishbone Kitchen

River Cafe Walnut Tagliatelle from The Guardian (we skip adding oil to our pasta water)

Sausage ragu by Sara Jenkins and Nancy Harmon Jenkins, adapted by Julia Moskin for NYT Cooking (unlocked)

Bucatini with Swiss Chard, Raisins and Parm by Joshua McFadden by way of Nigella Lawson by way of Amateur Gourmet

Creamy Mushroom Pasta with Garlic Miso Butter by Chandra Ram for Food & Wine

Nigella Lawson’s famous lemon linguine

Chicken Piccata pasta by Anna Theoktisto for Food & Wine

Samin Nosrat’s spicy tuna pantry pasta from Food and Wine

Do you want to know the secret to cooking the crispiest, fluffiest roast potatoes at home?

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 try British-style roastie potatoes known for their golden, crackly exterior and fluffy interior. You’ll also want to cook up our go-to chicken enchiladas; they're perfect for weeknight dinners, feed a crowd, and make smart use of leftovers so you can get dinner on the table with ease.

Tune in for a quick dose of home cooking inspiration!

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Links:

British roast potatoes from The Jam Jar

For a deep dive on roasties, check out The Best Crispy Roast Potatoes by Kenji Lopez-Alt for Serious Eats

Sam Sifton's Chicken Enchiladas with Salsa Verde for NYT Cooking (unlocked)

But this week, Kari used leftover roasted chicken and green enchilada sauce by Siete Foods (not sponsored!), and topped them with Monterey Jack and Queso Fresco

***

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 free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!

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 foodfriendspod@gmail.com!