What if baking at home didn’t have to require special skills of effort and instead could deliver a shareable sweet treat to warm up a chilly, busy week?

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 Alison Roman's recipe for blueberry muffins that are as easy to bake as they are to eat. Bonus: they're freezer and make-ahead-friendly. You’ll also want to try bright and citrusy classic Italian ricotta cookies – one simple batch yields a mountain of soft, lemony treats that are perfect for taking on the go, or for filling your cookie jar.

Tune in for a quick dose of home cooking inspiration!

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Links:

Alison Roman’s blueberry muffin recipe

Italian Ricotta Cookies by Melissa Huett, adapted by Melissa Clark for NYT Cooking

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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 foodfriendspod@gmail.com!

What’s the secret to transforming tough cuts of meat and sturdy vegetables into fork-tender meals that feel like a warm hug on a cold day?

If you’ve ever been disappointed by a chewy brisket, flavorless chicken, or dry pot roast, we're re-releasing this fan-favorite episode to give you the foolproof techniques and tips for braising success.

By the end of this episode, you’ll:

1. Learn how to braise like a pro with equipment you already have in your kitchen (no Dutch oven required!)
2. Explore classic recipes like comforting smothered pork chops and a rich coq au vin
3. Discover time-saving tricks that will make a braised dish your next go-to for hosting

Tune in now to bring the magic of braising into your kitchen this season!

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Links:

Tyler Florence’s wine-braised beef brisket recipe

Beer braised brisket with onions from Food.com, and one for the slow cooker from The Kitchn

George Graham’s Smothered Pork Chops with andouille, which are richer than his wife’s Roxanne’s version (which Kari describes in the show). Here’s a simpler version, too. Just be sure to use thin, bone-in chops and continue simmering until they are fork-tender and falling off the bone.

Traditional coq au vin by Ina Garten, or a slightly easier version by Damn Delicious

Eric Kim’s garlic-braised chicken recipe from NYT Cooking (unlocked)

Amateur Gourmet’s braised chicken recipe and video

Samin Nostrat’s soy-braised short rib recipe

Ginger beer-braised butternut squash by Alexa Weibel from NYT Cooking (unlocked)

Oven-braised red kuri squash video on TikTok from Kate Woodward (inspired by Prune by Gabrielle Hamilton)

Looking for a chili recipe that you can rely on to feed any kind of eater at your table?

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 deeply flavorful vegetarian or turkey chili that’s freezer-friendly and even entertaining-worthy, and you’ll also want to try a fresh take on kale salad with a punchy pickled-raisin vinaigrette that gets better as it sits.

Tune in for a quick dose of home cooking inspiration!

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Links:

Sonya’s Vegetarian and Turkey Chili from our Substack

Kale Salad with Pickled Raisin Vinaigrette by Sheela Prakash for NYT Cooking (unlocked)

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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!

Are you staring at a bag of lentils in your pantry that you fully meant to cook… and somehow never do? Or maybe you’ve got a few cans of chickpeas that always feel like a good idea in theory, but never quite turn into dinner.

If beans have ever felt bland, boring, or confusing, today’s episode is for you.

By the end of this episode, you’ll:

1. Discover how to make lentils, chickpeas, and other pantry beans actually craveable — from using up quick cooking red lentils in an unexpected pasta dish, to a vegetarian date-studded chickpea stew that relies on canned beans
2. Find out go-to weeknight bean-centric meals that you can whip up in 30 minutes or less
3. Learn about two fresh takes on bean soup: one that uses white beans and has been served in the US Senate for decades, and another that relies on simple black beans combined with a few surprising, flavorful winter veggies

Press play now if you want affordable, comforting dinners that finally make good on all those beans in your pantry!

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Links:

Lentils

Our favorite coconut red lentils from our free Substack

Curried tomato tortellini soup from 101 Cookbooks

Ecuadorian lentil stew from Laylita.com

Alison Roman’s lentils with fried lemon or garlic (you can use red or yellow)

Chickpeas

Our chickpea episode with Sarah Bond from Live, Eat, Learn

Chickpea stew with dates, almonds, and orange

Chickpea butternut squash tacos by Laura Fuentes

Yotam Ottolenghi’s confit tandoori chickpeas

Other Beans:

Amy Chaplin’s spicy black bean soup, with squash, cabbage, loads of veggies

Cheesy mashed white beans with kale and parm and runny egg, from Serious Eats

Mung bean curry from Pride of India

Senate bean soup by The Country Cook

Also: Kari’s famous white bean soup with oregano and parm, and Sonya’s take on Yemenite white bean soup with zhoug

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Got a cooking question?...

Ever crave an Orange Julius at the mall?

In this bite-sized episode re-release, we're sharing 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 blend up a citrusy vanilla smoothie that will upgrade your breakfast routine (or snack time!) with its creamy, dreamy nostalgia. And if you’re looking for a flavor-packed weeknight dinner, you’ll discover a flavor-packed recipe using ground chicken for a 30-minute healthy meal!

Tune in for a quick dose of home cooking inspiration!

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Links

Orange Smoothie (a la Orange Julius) from Gimme Some Oven. For Kari’s version, she zests as well as the peeled oranges; she also likes to use yogurt or whole milk, and good vanilla paste.

Veggie cream cheese from Chef Savvy

Keema Shimla Mirch (Ground chicken with bell peppers) by Zainab Shah for NYT Cooking (unlocked)

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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 looking for recipes beyond roasted root vegetables?

Root vegetables may not have the same curb appeal as juicy summer berries, but these winter workhorses can be just as satisfying! This week, we’re encouraging you to JUST SAY YES to these humble veggies.

This week we're re-releasing a fan-favorite episode with our top recipes for carrots, parsnips, and even rutabags. From soup to salad, these dishes keep us nourished and satisfied in the colder months.

You’ll want to tune in to find out how to make it for yourself!

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Links:

How to tell the difference between a rutabaga and a turnip?

Parmesan baked rutabaga via Peel with Zeal and rutabaga gratin from Delicioius Little Bites

Rutabaga cheddar soup by Ripley Organic Farm

Easy mashed rutabaga from The Spruce Eats

Martha Stewart’s maple glazed carrot and parsnips

Crispy parmesan carrots by Ayeh Manfre

Beautiful Soup by Celia Barbour via the NY Times

Shredded vegetables do taste sweeter via NPR

Sunchoke kale hash with farro by Jon Shook and Vinny Dotolo via Food & Wine

As the days get colder and darker, are you searching for a nourishing dinner that will warm you up from the inside out?

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

This week we're rereleasing a fan fanvorite episode, and talking about two must-try winter weeknight meals. You’ll discover the secrets to a craveable Minestrone, chock-full of veggies and topped with a vibrant basil sauce. You’ll also learn about a unique Midwestern twist on Sloppy Joe’s – it will make for a nostalgic weeknight meal that’s kid-friendly and parent-approved.

Tune in for a quick dose of home cooking inspiration!

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Links:

Winter minestrone recipe from our Substack

Sloppy Joe recipe with bonus veggies from Celebrating Sweets

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Got a cooking question? Call in and leave us a voicemail on our kitchen phone! 323-452-9084

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Order Sonya's debut 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 the dishes you cooked on New Year’s Eve and New Year’s Day could invite luck, prosperity, and ease into the year ahead?

New Year’s can feel surprisingly complicated for home cooks: too celebratory to ignore, but too close to the holidays to summon big energy.

That’s why this week we’re helping you decide what’s worth cooking, what can be made in advance, and all the auspicious food rituals and symbolic dishes to sweeten the year ahead.

By the end of this episode, you’ll:

1. Discover playful appetizers that are eaten for luck and deliciousness
2. New Year’s classics like noodles for longevity, and a gumbo made with auspicious black-eyed peas
3. Nutritious and lighter recipes to ease into the first day of the year

Press play to celebrate to start a new year feeling supported in your kitchen!

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Links:

Appetizers

Bacon wrapped dates from Gimme Some Yum, and you can also make it with beef bacon

Cheese ball bites with a pretzel handle from Delish.com

Pistachio goat cheese dates from Live Eat Learn

Sour patch grapes and Prosecco grapes Delish.com

Mains & Sides

Mushroom ragu pasta by Heidi Swanson

Gochujang mushroom udon by Hetti Lui MCkinnon

Mini Jalapeno Cornbread Muffins from Our Zesty Life

Black-eyed pea and pork gumbo by Donald Link, Stephen Strymewski and adapted by Bret Stephens for NYT Cooking – served with rice and potato salad on the side, like our fave Herby Potato Salad and or Sonya’s Salad Olivier (Soviet potato salad)

Desserts

Carolina Gelen’s no-bake chocolate mousse pie or cranberry