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!

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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

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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!

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!

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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 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.

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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!

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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

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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!

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