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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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!

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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

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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 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!

Think salads are a summer thing? Great salads don’t have to disappear in the colder months.

If you’re craving something crisp, bright, and alive during the winter, this week we're making the most of peak cold-weather produce. We’re sharing 10 salad recipes built around seasonal ingredients like juicy citrus, crunchy celery, hearty winter greens, and smart pantry staples.

By the end of this episode, you’ll:

1. Discover make-ahead–friendly salads that work just as well for meal prep as they do for entertaining
2. Find stunning, flavor-packed salads that might completely change how you cook with celery, citrus, and even Brussels sprouts
3. Learn which two salads are hearty enough to stand alone as a full meal

Press play now and let this episode change the way you enjoy salads all winter long.

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Sign up for our Substack here for original recipes and a roundup from each episode.

Upgrade to paid, and join our monthly live Q&A!

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Links:

Sonya’s citrus, pomegranate, mint and feta salad with pomegranate molasses dressing

Brussels Sprouts with Pomegranate & Pistachio by Sheela Prakash for NYT Cooking (unlocked)

Celery root remoulade by Alice Waters, shared by Full Belly Farm

Celery dates almonds parmesan inspired by Six Seasons by Joshua McFadden, recipe by Cookie & Kate

Sonya’s celery and kohlrabi salad with date and almond

Ultimate Winter Salad by Natalie Perry for The Pioneer Woman

Thai Pomelo Salad from Healthyish and Happy

Thai Peanut and Cabbage Salad from Cookie & Kate

Anna’s California salad from A Modern Way to Eat by Anna Jones, shared by 101 Cookbooks

Winter Panzanella from Floating Kitchen

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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.

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

Is the viral Japanese yogurt cheesecake worth making?

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 find out for yourself if you should jump on the Japanese yogurt cheesecake trend, and you'll also discover a next-level take on no-bake rice crispies treats!

You'll also want to try our favorite slow-cooker braised chicken dish, which relies exclusively on pantry staples and can be the foundation for countless dishes -- like a delicious weekday taco.

Tune in for a quick dose of home cooking inspiration!

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To join our monthly live hang, or for more recipes and cooking inspiration, sign up for our Substack here.

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Links:

Two-ingredient viral Japanese yogurt cheesecake recipe from Food & Wine

Pistachio Halvah Rice Krispie Treats by Miro Uskokovic from NYT Cooking (unlocked)

Kari’s slow cooker braised chicken for an easy taco lunch

Tortilla Land ready-to-cook flour tortillas that Kari uses (not sponsored!)

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To join our monthly live hang, or for more recipes and cooking inspiration, sign up for our Substack here.

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!

What if you could easily cook up an incredible meal at home for someone you love?

Date night doesn’t have to be fussy or complicated to be special, and we firmly believe it can be about cooking incredible food for anyone you're close to: a partner, family, roommates, or friends.

This week, we’re sharing our top 10 date night recipes, and by the end of this episode, you’ll:

1. Learn simple fuss-free dishes, like a 30-minute crispy artichoke pasta, and a no-churn ice cream
2. Discover interactive meals, like a home-cook-friendly Japanese hot pot
3. Find out about our favorite 15-minute, elegant classic French main course

Listen now to get inspired to make a memorable date night dinner at home... no hard-to-get reservations, waiting in line, or complicated cooking required!

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Links:

Japanese shabu shabu (hot pot) at home from Just One Cook, or sukiyaki from White On Rice Couple

Classic sole meuniere by Molly Wizenberg, serve with steamed asparagus

Ricotta gnocchi by Mark Bittman for NYT Cooking (unlocked)

Crispy artichoke pasta by Andy Baraghani for NYT Cooking (unlocked)

Crepe night with savory buckwheat crepes by Martha Rose Shulman, and chocolate crepes by Zeynab Issa, both for NYT Cooking (unlocked)

Heart-shaped french toast by Sew White, and use the outside of the heart for “Egg-in-a-heart” (aka toad-in-a-hole)

Nigella Lawson’s one-step no-churn coffee ice cream

Heart-shaped pastry with strawberries and whipped cream from Bos Kitchen

Kiwi fool by Eric Triesit

Tiramisu dippers by Anna Painter for...

What are the building blocks of the perfect veggie sandwich?

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 crave a veggie sandwich that’s packed with easy-to-make homemade saurekraut, and you’ll get inspired to cook up restaurant-style pizza at home – loaded with crispy kale and savory crumbled sausage.

Tune in for a quick dose of home cooking inspiration!

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Links:

Tabor Bread is one of Sonya’s favorite spots for sourdough loaves in Portland, OR

Our favorite brand of hummus is Little Sesame (not at all sponsored)

An easy reliable homemade sauerkraut recipe from The Gefilteria

Sweet Salt Food in Los Angeles inspired Kari’s pizza at home

Sourdough pizza dough made from Adrian Hale’s “Communal Table Bread - My easiest first bread recipe”

And our favorite super easy no-knead pizza dough

Looking for more answers to your home cooking questions? Every month, we'll gather on Zoom for "Around the Table with Food Friends: Live Q&A". Together, we'll connect in real time as a community and share recipes, tips, and solutions to everyday cooking struggles and successes. Join in by becoming a paid subscriber on our Substack today. Sign up here!

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What if a seasonal winter produce haul could be as versatile, delicious, and exciting as a flat of berries in peak summer?

This week we’re sharing our 10 must-have winter farmers’ market produce picks, and the recipes to go with them.

By the end of this episode you’ll:

1. Discover a viral sweet potato recipe that will change how you make it forever
2. Learn simple and quick techniques for coaxing sweetness and depth from veggies like parsnips, turnips, and cabbage
3. Find out about our go-to winter weeknight meals, like a sheetpan chicken dinner full of greens and a rustic cabbage skillet dish

Tune in now to learn how the winter farmers' market might surprise you, and how to turn seasonal produce into satisfying meals you’ll want to dig into all season long!

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Links

Sweet Potato:

New technique for the best whole roasted japanese sweet potatoes by Jamesyworld, + the viral TikTok cheese stuffed version from The Kitchen

And our favorite Carla Lalli Music recipe for steamed sweet potatoes with tahini butter for NYT Cooking (unlocked)

Squash:

Zucotte, garlicky braised squash, by Whistling Train Farm in Kent, WA

Bok Choy/Tatsoi:

Sheetpan Scallion Chicken with Bok Choy by Kay Chunfrom for NYT Cooking (unlocked)

We also like to use bok choy and tastoi instead of lettuce in salads

Cabbage:

Venetian smothered cabbage, “Verze Sofegae”

And a shout out to our favorite cabbage soup from Six Seasons by Joshua McFadden and Martha Holmberg

Leek:

Two takes on a leef tart, one straightforward Leek puff pastry tart from It’s A Veg World Afterall, or a stunning upside down leek tart from Live Eat Learn

And we love Braised leeks from Fox and Briar too!

Turnips: