Do you find yourself staring at gorgeous piles of ripe, colorful summer tomatoes and longing to turn them into something special? Something unforgettable?

If you need a boost of inspiration to make use of the juicy tomatoes in your kitchen and are underwhelmed with your standard summer tomato repertoire, tune into this week’s episode to enhance your home cooking!

This week you’ll learn….

1. The trick to keeping even the juiciest BLT sandwiches neat and tidy, plus a genius vegetarian version that’s full of flavor and sure to please all the guests at your dinner table.
2. How to bake a summer tomato tart that even The Great British Bake-Off would approve of, hint: no soggy bottom pies allowed.
3. An easy recipe that turns sweet cherry tomatoes into a weeknight sheet-pan dinner, helping you get a delicious dinner on the table in minutes

Don’t miss out on these six mouth-watering tomato recipes and tune in now to transform your summer cooking!

Links

How to make a bacon weave video from Justin Chapple for Food and Wine, and his BLT recipe

An HLT sandwich from the NY Times – like a BLT but with halloumi instead

Yemenite tomato dip from Ottolenghi

Pan con tomate (Spanish tomato bread) by Kenji Lopez-Alt for Serious Eats

Hoda’s restaurant in Portland, OR

A fatoush salad with pomegranate molasses dressing by Reem Assil via Tasting Table

How to make homemade pita chips from Natasha’s Kitchen

Fresh tomato tart by David Leibovitz, and another great tomato tart from Smitten Kitchen

Paneer with burst cherry tomato sauce by Sohla El-Waylly for Bon Appetit

10 minute sausage skillet with cherry tomatoes and broccoli by Anna Stockwell for Epicurious

Simply Tomato cookbook by Martha Holmberg, and her

Have you ever wondered how restaurants and chefs get their schnitzel or chicken cutlets perfectly crispy, thin, and golden, every single time?

This week, we’re answering a caller question from our kitchen hotline all about how to master the art of schnitzel at home.

We’re sharing all our pro tips for perfecting crispy cutlets: from the best type of breadcrumbs to use to how to keep them crisp once they’re out of the frying pan. We’ll also reveal the biggest lesson we’ve learned about frying chicken…and it just might go against everything you’ve been taught!

Tune in for a bite-sized dose of home cooking inspiration, and start frying up chicken cutlets at home with confidence!

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Links:

We love Smitten Kitchen’s crispiest chicken cutlets recipe, as it shares the dredging technique we now use too.

This video by Melissa Clark of NYT Cooking will walk you through schnitzel, step by step. We like the “cascade” method for moving the oil around the pan to create a light, crispy-fried coating for any schnitzel.

You can find Sonya’s recipe for her chicken schnitzel in her cookbook, Braids.

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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 foodfriendspod@gmail.com!

Book a farmers’ market tour with Sonya in Portland!

Leaving home doesn’t mean leaving homemade food behind. What if your next road or plane ride included crave-worthy, nourishing meals and snacks that are ready to go before you even pack the car?

Say goodbye to soggy sandwiches and overpriced airport food! This episode is your guide to easy, delicious make-ahead meals and snacks for road trips, beach days, and airplane adventures. Whether it’s a 3-ingredient cookie you can bake days in advance, or a thermos full of a refreshing homemade slushie, these recipes are designed to travel well and taste even better on-the-go.

By the end of this episode, you’ll:

1. Discover travel-friendly breakfasts that smell like cinnamon and are filled with summer berries
2. Learn how to make snacks with real staying power – like a sweet-and-salty trail mix boosted with a protein-rich twist
3. Get pro tips for packing food so it stays cool in a hot car, a long flight, or even on a pontoon boat

Press play now to boost your summer travel with easy, packable, and seriously satisfying homemade recipes!

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Links:

Breakfast

Alison Roman’s blueberry muffin recipe, and Smitten Kitchen’s even more perfect blueberry muffins

Banana nut breakfast bars from Sohly El-Waylly for NYT Cooking

Lunch:

Quinoa patties by Heidi Swanson of 101 Cookbooks

Lemony kale avocado sandwiches by Dirty Gourmet for Sunset Magazine

Snacks:

Coconut date balls by Feel Good Foodie

Chickpea & cherries snack mix from Well Plated

Sweets:

3-Ingredient Peanut Butter Cookies from All Recipes

English flapjacks from Smitten Kitchen

Beverages:

Watermelon slushie by From My Bowl

Good juices (like the ones from JJ’s Lone Daugher Ranch), frozen and used as ice packs

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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

Does a dinner party have to be “perfect” to be memorable? And what are the keys to ease and success when hosting?

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!

We’re sharing menus from two separate dinner parties – one that felt easy, and one that was slightly more ambitious. We learned a lot by swapping notes about what worked well and what didn’t go quite like we imagined.

By the end of this episode, you’ll learn how to make your next hosting experience stress-free, and you’ll also discover the best recipe for a bubbling pan of cheesy stuffed shells layered with rich tomato sauce. It’s a make-ahead friendly dish that’s perfect for gathering friends at your kitchen table. You’ll also discover our favorite layered salad, a vegetarian update of a Midwestern classic that’s ideal for meal prep or can easily stand out at your next potluck.

Tune in for a quick dose of home cooking inspiration!

Links

Ina Garten’s stuffed shells recipe – Sonya skips the egg, and adds fresh thyme instead of Italian seasoning + grated parm or pecorino on top

Sonya’s challah recipe can be found in her cookbook: Braids

Sonya’s fava bean mint dip recipe

Butter swim biscuits by Naz Deravian from NYT Cooking

Kari’s 10-Layer Midwestern-inspired Salad from our Substack (it’s free to subscribe!)

Buffalo mushrooms by Ali Slagle for NYT Cooking (unlocked), specifically not using portobellos

Grilled fruit en papillote from Gourmet Magazine

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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 foodfriendspod@gmail.com!

Book a farmers’ market tour with Sonya in Portland!

Too hot to cook — but still searching for something satisfying, fresh, and fast to get on the table for dinner?

In this episode, we’re sharing our favorite no-sweat summer dinners, think: refreshing lettuce wraps you can eat with your hands while sitting on the porch, cold noodles slicked with a savory sauce, and creamy tofu so soft it melts on your tongue. Whether you're craving something chilled, charred, or cheesy, this episode is full of realistic, weeknight-ready ideas for getting a satisfying dinner on the table in 30 minutes or less.

By the end of this episode, you’ll:

1. Learn how to turn peak-season produce into a dinner that takes minutes, like blistered veggie pancakes and an easy sheetpan chicken dinner loaded with peppers
2. Get the scoop on a dreamy one-pot pasta that turns grated zucchini into a tangy, creamy sauce with zero fuss
3. Stock up on flexible recipes that balance freshness and flavor, like scratch-made flatbread that comes together in minutes, and a 15-minute 5-star noodle dish

Skip the sweat and savor the season — press play now and discover the summer dinner shortcuts!

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Links

Cold silken tofu with chili soy sauce by The Floured Camera

Korean multigrain rice from Maangchi, and a quicker version from Tiffy Cooks that doesn’t require soaking

Ground turkey, shitake, and cashew lettuce wraps by Cybelle Tondu from NYT Cooking (unlocked), and a vegetarian mushroom tofu PF Chang copycat recipe

30-minute sheetpan chicken fajitas from Midwest Foodie Blog

Caprese chicken by Ree Drummond can be served with Ciabatta or focaccia – we love Carolina Gelen’s focaccia recipe

Jamie Oliver’s Eggplant Flatbread, and a simple yogurt flatbread from Smitten Kitchen (but this one has you let the dough rest for 30 minutes)

Farfalle with yogurt & zucchini by George Germon and Johanne Killeen for Food & Wine

Cold noodles with zucchini by Erik Kim for NYT Cooking (unlocked)

Have you ever wondered what to do with the bean liquid from a can or pot of beans?

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 a strawberry-studded shortcake that’s easy, make-ahead, and party-ready. You’ll also get inspired to taste summer’s jammiest berries thanks to Sonya’s foraging and farmers’ market shopping tips.

Plus: we answer a listener's question about what to do with bean liquid from the can -- what to keep, what to rinse, and how bean broth might upgrade your soups, stews, and even baking.

Tune in for a quick dose of home cooking inspiration!

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Links:

Double strawberry shortcakes by Melissa Clark for NYT Cooking (unlocked)

MFK Fisher’s How to Cook a Wolf and Tamar Adler’s An Everlasting Meal

So many ways to use aquafaba! From Plant Based Folk, and a few more from America’s Test Kitchen.

For aquafaba, typically 3 tablespoons is used for 1 whole egg, and 2 tablespoons for 1 egg white

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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 foodfriendspod@gmail.com!

Book a farmers’ market tour with Sonya in Portland!

Ready to fire up the grill, but tired of the same old burgers and hot dogs? What if your entire meal—from salad to dessert—could be cooked outdoors?

This week, we’re sharing 8 easy, meatless grilling recipes that take advantage of peak summer produce. From surprising salads to hearty mains and potluck-friendly sides, these recipes are vegetarian, full of flavor, and can be cooked on any grill… no oven required!

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

1. How to char veggies perfectly and serve them with easy, restaurant-quality homemade sauces
2. Why making homemade ricotta (it’s so simple!) is the key to a stunning grilled veggie platter
3. A make-ahead salad that’s perfect for meal prep or bringing to a potluck

Press play now and transform your summer grilling routine with 8 veggie-forward recipes!

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Visiting Portland? Or are you a local? For more Food Friends inspiration, book a farmers’ market tour with Sonya!

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Links:

Mains -

Summer ricotta with grilled vegetables from Smitten Kitchen

Buffalo mushrooms by Ali Slagle for NYT Cooking (unlocked), specifically not using portobellos

Salads -

Grilled corn panzanella by Ali Slagle for NYT Cooking (unlocked)

Grilled broccoli salad with ciabatta croutons from Delish, Kari would serve this all on one sheet pan instead of individual portions

Sides -

Grilled eggplant mojo de ajo and basil salsa verde from the Gjelina Cookbook

Charred sugar snap peas with buttermilk aioli, you could also do this with Romano beans or green beans!

Desserts -

Grilled fruit en papillote from Gourmet Magazine

Brazilian grilled pineapple (or mango too!) with coconut ice cream or sorbet

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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 @

Links:

Endive and snap pea salad with parmesan dressing from Bon Appetit – but we like to use our own creamy lemon parmesan vinaigrette

Strawberry Hibiscus Limeade by Millie Peartree for NYT Cooking, that makes use of overripe berries

Sonya’s “galette with any fruit” recipe, we love using Nicole Rucker’s pie dough technique from recipe in Fat & Flour

Tube of marzipan for the bottom layer of your galette

***

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 foodfriendspod@gmail.com!

Book a farmers’ market tour with Sonya in Portland!