What are the recipes you can return to again and again – the ones that will warm you up, can be made quickly, and that your friends and family ask for the most?

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 meatball soup recipe that can be turned into multiple meals, why the internet-famous “Glow Soup” is our go-to fall dish, and a retro chowder that comes together quickly for a quick weeknight meal. You’ll also hear about our favorite way to use up apples, and how a date sesame chocolate bar inspired modifications to a tried-and-true cookie recipe.

Tune in for a quick dose of home cooking inspiration!

***

Links

Chicken cheddar chowder from Cooking Light Magazine, served in bread bowls, and a quicker chicken corn chowder without cheese

The TikTok-famous Glow Soup

Slow cooker apple butter from Family Food On The Table

Sonya’s tahini chocolate cookies, she used the recipe, made with 100% all-purpose flour, and added chopped dates along with the chocolate, as well as a sprinkling of sesame seeds on top

***

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!

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

Are you overwhelmed trying to find holiday gifts? Want to give a home cook a gift they will truly use and love?

If you’ve ever wanted to give a food friend a present that feels both thoughtful and useful, this episode is your guide. As two cooks who have spent countless hours in real home kitchens, we’re sharing the gifts that genuinely make a difference: reliable tools, pantry items that transform simple meals, and unique products that help people cook and host with more ease, beauty, and deliciousness.

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

1. A wide range of gift ideas — from edible treats to equipment upgrades — all items we personally use, love, and have gifted (or been gifted!) ourselves
2. Options across every price point, from everyday essentials to splurge-worthy standouts
3. Meaningful ways to give this season that support small businesses, local makers, and your wider food community

Tune in now for our curated list of this year’s most-loved gifts for home cooks and food friends!

***

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 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! Their biggest sale of the season is on, and you’ll get up to $200 Off through Monday, December 1st. Missed the sale? You can still get $75 off anytime at mill.com/foodfriends with code FRIENDS.

***

Links:

Kitchen Equipment & Serving:

Immersion blender

Are you looking for new ways to use seasonal produce in salads you’ll actually crave? What if they could be meal prep-friendly?

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 make-ahead and entertaining-friendly salads, including a vibrant one with Napa cabbage. You’ll also discover a tried and true recipe for a classic French chicken liver pâté that’s perfect for parties and date nights.

Tune in for a quick dose of home cooking inspiration!

***

Links:

Chicken-liver pâté by Javier Huerta adapted by Sam Sifton for NYT Cooking (unlocked)

Sonya’s salads: Fennel, apple and pomegranate salad, coleslaw, a Moroccan carrot salad similar to the one from the workshop, and you can find the zucchini, za’atar, quinoa salad in Sonya’s cookbook: Braids

Canelle Vanille’s Purple Napa Cabbage Salad that inspired Kari’s, which she made with orange bell pepper, shaved beet, celery, feta, and the champagne vinaigrette from her Nicoise Salad.

Sonya’s take on a purple Napa cabbage 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. 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!

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

Do you wish you could meal plan easily for busy weeks or easy entertaining?

This week, we’re sharing menus and lessons learned from our private chef days, like: how to plan menus and meal prep, adapting to clients with different tastes and needs, and most importantly, what approaches build more confidence in the kitchen.

By the end of this episode, you’ll:

1. Learn how to menu plan like a private chef for both weeknight cooking and dinner parties
2. The dishes and recipes clients requested over and over again, including a chicken cheddar chowder and a classic Thai curry
3. The recipes sources we rely on the most for cakes, soups, sides and more

Press play now to discover how the best kind of cooking isn’t about perfection or posting pics – it’s about care, connection, and cooking what’s needed in the moment.

***

LINKS:

Sonya’s Mediterranean-Inspired Dinner Party Menu:

• Roasted cod with tomato olive caper tapenade by Kay Chun for NYT Cooking (unlocked)
• Spinach and chickpeas by Smitten Kitchen
• Quinoa with toasted pine nuts by Ellie Krieger for Food Network (swap raisins for currants)
• Cranberry Vanilla Coffee Cake by Smitten Kitchen, originally from Gourmet Magazine

Kari’s Weeknight Family Dinner Menu:

• Chicken cheddar chowder from Cooking Light Magazine, served in bread bowls, and a quicker chicken corn chowder without cheese
• Pink Grapefruit and Watercress Salad by Yotam Ottolenghi
• Farfalle with yogurt and zucchini by George Germon and Johanne Killeen for Food & Wine

Sonya’s Thai-inspired Dinner:

1. Thai green curry with shrimp from Thai Caliente
2. Easy eggplant stir fry from Vancouver with Love
3. Thai chicken satay with peanut sauce from Recipe Tin Eats
4. Butter lettuce salad with carrot miso dressing by Mark Bittman from NYT Cooking (unlocked)

Kari’s 7-Hour Lamb Dinner Party:

• 7-hour lamb with loads of garlic from Improvised Life
• Side of sauteed Tuscan kale

Do you feel overwhelmed by the onslaught of Thanksgiving recipes and techniques coming at you? Not sure where to start?

We're rereleasing this episode to help unlock your best holiday meal with foolproof recipes to satisfy and impress all the guests at your Thanksgiving table.

We’re covering 5 essentials: classic roast turkey, the creamiest mashed potatoes, rich gravy, an exciting veggie side, and a stunning dessert to finish off the meal.

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

1. Reliable tips and techniques for the perfect (never dry) turkey
2. The secret to creamy, make-ahead mashed potatoes
3. Simple, standout touches to veggies, sides, and desserts that will impress your guests

Listen now to create a Thanksgiving feast filled with essential dishes and expert tips that guarantee a smooth, memorable holiday!

***

Links:

Classic plug-in turkey roaster

How to dry brine a turkey from The Kitchn

Digital meat thermometer

Sonya’s go-to roast turkey

Turkey stock from roasted turkey wings from How Sweet Eats

Classic last-minute gravy with turkey stock by Julia Moskin and Kim Severeson for NYT Cooking

Ultra creamy mashed potatoes made with a ricer or food mill by Andy Baraghani for Bon Appetit

And perfect mashed potatoes (no special gear required) by Elise Bauer for Simply Recipes

How to reheat mashed potatoes from The Kitchn

Hetty Lui McKinnon’s sticky gochujang brussels sprouts from her cookbook

How do you make Thanksgiving feel easy, stress-free, and delicious – without spending all week trapped in the kitchen?

Whether you’re planning your holiday menu or organizing meals for the whole Thanksgiving week, this episode will help you make it all easier (and more enjoyable).

We’re breaking down how to plan a memorable Thanksgiving with:

1. The essential dishes we always agree on: vibrant sides, seasonal salads, and make-ahead staples.
2. A fully-tested vegetarian menu that satisfies every guest at your table.
3. A meal plan for the days leading up to the holiday, including a quick sheet pan dinner that feeds a crowd and saves your sanity.

Listen now for step-by-step Thanksgiving cooking strategies that will help you host confidently and create your most delicious, low-stress holiday yet.

***

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

***

Links:

Sonya’s co-hosting Thanksgiving menu:

• Turkey
• Baked ham from Natasha’s Kitchen
• Classic last-minute gravy with turkey stock by Julia Moskin and Kim Severeson for NYT Cooking
• Ultra creamy mashed potatoes made with a ricer or food mill by Andy Baraghani for Bon Appetit
• Baked beans from Rancho Gordo (with vegetarian option)
• Parsnips with miso and parmesan by Yotam Ottolenghi for NYT Cooking
• Radicchio salad with walnuts and pears or radicchio salad from the Gjelina Cookbook
• Brioche rolls (although typically Amanda’s mom uses Julia Child’s brioche...

Are you craving a homemade soup that’s a full meal in a bowl?

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 cook up a pot of Ina Garten’s Italian Wedding Soup — a flavorful classic filled with tender chicken meatballs, fresh spinach, and pasta in rich chicken broth.

And you’ll want to make our favorite sweet, simple, no-bake peanut butter granola bars. They’re inspired by a nostalgic snack, and are perfect for packing up for lunch or travel.

Tune in for a quick dose of home cooking inspiration that will warm your kitchen and your week!

***

Links:

Ina Garten’s Italian Wedding Soup

The original Samak Stickies

How to make Kari’s homemade version of “No-bake PB & Honey Stickies”

NOTE: Process mixture finely so that it will pack well, and use very creamy peanut butter; the natural varieties do not work as well in this recipe. If your bars are crumbly and falling apart, dabbing a bit more peanut butter will help bind it together.

• Process and pulse 1 cup roasted salted peanuts in a food processor until roughly chopped
• Add 2 cups Grape Nuts Cereal (or similar) and pulse until finely chopped, then transfer to a large mixing bowl
• Gently heat 1 cup creamy peanut butter + ⅓ cup honey + ½ tsp vanilla paste; stir until smooth and creamy
• Pour peanut butter mixture over the cereal mixture, then combine with (clean) hands until fully incorporated
• Use a 2” scoop to pack and portion into individual balls, then use your hands to flatten into a puck shape
• Can be eaten as is, or kept on the counter in an airtight container. You can also freeze them!
• This is a great recipe for teenagers and kids who are interested in helping in the kitchen!

***

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!

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

How do working parents manage to cook thoughtful, home-cooked meals while balancing everything else — and still have time to bake, plan ahead, and enjoy the process?

If you’ve ever wished you could get delicious meals on the table without the stress, this episode is for you.

This week, we’re talking with two home cooks, who happen to be our real life “Food Friends.” Sam and Malin share their tips on how they get dinner on the table without spending hours in the kitchen.

Whether you’re packing lunches for kids, stocking your freezer for busy weeks, or trying to rediscover your joy in everyday cooking, this conversation offers real-world inspiration for how to make it happen.

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

1. Creative solutions for meal prep and packed lunches – from scratch-made baked goods to recs for premade items from Trader Joe’s and Costco
2. Quick weeknight recipes that work EVERY time, like an endlessly modifiable one-pot rice dish and creamy spicy tomato beans
3. Two takes on home-cooked classics, like: spaghetti bolognese, muffins, and even birthday cake!

Press play now to learn practical ideas you can actually cook this week!

***

This week’s episode is sponsored by La Baleine, makers of ancestral sea salts harvested from France.

La Baleine’s Grey Sea Salt comes from the Celtic shores of Guérande, on France’s west coast. Hand-harvested using traditional methods, this 100% natural sea salt is unrefined, additive-free, and naturally grey from the mineral-rich clay of the Guérande salt marshes.

With its unique delicate but crunchy texture, La Baleine’s Grey Sea Salt is our go-to salt for everything from roasted vegetables and grilled meats to fresh salads and even desserts.

👉 Grab a canister of La Baleine Grey Sea Salt here on Amazon! Starting on Nov 4th, the first 500 purchases will receive $1 off their order!

***

Links:

Sam’s favorite recipes and recommendations:

The Lunch Tiffins Sam’s been using for years

Lunchbox Harvest Muffins by Melissa Clark for NYT Cooking (unlocked)

Apple, Fennel Salad by Melissa Clark for NYT Cooking

Apple Cider Doughnut Loaf Cake by Sarah Jampel for Bon Appetit

French Yogurt Cake from Bon Appetit

Marcella Hazan’s Spaghetti...