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Food Friends: Home Cooking Made Easy

Do you love home cooking but hunger for better recipes that help you deliver quick and delicious meals to your dinner table?

Two former personal chefs turned best friends share their expertise with each other and you! Kari and Sonya have been inspiring each other in the kitchen for over 15 years by swapping recipes, tips, and trade secrets in the pursuit of better home cooking.

FOOD FRIENDS is a bi-weekly podcast inspiring home cooks to try new dishes in the kitchen by sharing trusted recipes, tips, and friendship.

Every Tuesday, each host delivers 3 unique solutions to seasonal home cooking, like: how to make craveable soups with your farmers market haul, the easiest one-pot meals for busy nights, or what to do with leftover rotisserie chicken. On Thursdays, we serve up a pint-sized chat about our “Best Bite” of the week, pantry essentials we can’t live without, and more.

Previous guests include Seth & Lauren Rogen, actor Randall Park & writer/director Evan Goldberg, recipe developer Justine Doiron, #1 Food & Beverage Substacker Caroline Chambers, and more.

If you’re looking for a boost of fun in the kitchen by discovering recipes that will make mealtime easier and more delicious with a healthy dose of laughter, then you’ll want to dig in with FOOD FRIENDS!

First-time listener? Tune into Episode 2: Don’t send flowers, send soup! and Episode 4: What do you bring to a potluck?

Copyright: © Food Friends Podcast 2022

Latest Episodes:

Hot Potato! Our Top 10 Recipes for Cooking Up Spuds at Home Oct 20, 2026

Show notes

Potatoes are one of the most versatile, affordable, and delicious ingredients… and the possibilities are endless.

This week, we’re sharing 10 recipes that make the most of potatoes in all kinds of ways, from smashed and baked to sautéed and frittered, with inspiration from Korean, Mexican, and other global cuisines.

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

Easy ways to turn potatoes into a meal, from sheet-pan chicken and potatoes to a spiced cabbage and potato stew
How to make the crispiest Pacific Northwest jojos and an unexpected twist on a potato salad
Simple techniques for better baked potatoes and mashed potatoes, plus creative ways to dress them up

Press play now for 10 new ways to cook with potatoes, whether you’re looking for an easy weeknight dinner or a side dish worth repeating!

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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!

***

Links:

Jojo's (fried) from Taste of Home, and JoJo's (baked) from Copy Cat

Paprika chicken and potatoes by Yasmin Fahr for NYT Cooking (unlocked)

Tacos de papa dorados (crispy potato tacos) by Nancy Lopez

Potato calzone by Cooking with an Italian

Korean potato pancake by Maangchi

Frisee and potato salad by Richard Landau of Vedge Restaurant in Philadelphia, from Mainly Drizzle, originally published in Food & Wine

Tikka gomen (Spiced Potato, Cabbage & Carrots) from Baking Hermann

Deborah Madison’s Potato and green chile stew from Food 52, originally from her book: What We Eat When We Eat Alone

No-peel rustic garlic mashed red potatoes from Fork In The Kitchen

Baked potatoes with shallot corn butter from Wine Just a Pinch, originally printed in Food & Wine

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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.

Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

Two Breakfasts: Indian Comfort Food + A Whole Grain Breakfast Loaf | Our Best Home Cooking Bites Oct 15, 2026

Show notes

What do you make for breakfast when you’re tired of eating the same thing every day?

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 lightly sweetened einkorn breakfast loaf studded with fruit. You’ll also discover a comforting Indian flattened rice dish, poha, made with potatoes and warming spices.

Tune in for a quick dose of home cooking inspiration!

***

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!

***

Links:

Einkorn breakfast loaf from Adrian Hale’s Einkorn Made Easy, and a similar breakfast blueberry bread with einkorn from A Modern Homestead

Einkorn flour you can buy online, and if you’re in Oregon you can find a great one from Camas Country Mill

Poha (spiced flattened rice with potato) from Indian Healthy Recipes

You can find the poha (flattened rice) online

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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.

Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

Soup Season! 10 Recipes For Cooking Up Comforting Soups At Home Oct 13, 2026

Show notes

What’s the secret to flavorful soups that don’t involve a ton of ingredients or a ton of time to prepare?

This week, we’re back with our annual fall soup episode, with 10 recipes to keep in your rotation all season long, from quick weeknight dinners to soups worth sharing with friends.

By the end of this episode, you’ll discover

Soups you can make with 5 ingredients or less
Easy veggie soups that can be made with just water instead of store-bought or homemade stocks
Simple toppings and finishing touches that make everyday soups special enough for hosting

Press play now to find out how a few simple ingredients can make a really good bowl of soup!

***

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!

***

Links:

Golden potato and greens soup by Andy Baraghani for NYT Cooking

Cauliflower soup with green olive salsa verde by Justine Doiron

Chickpea noodles soup by Ali Slagle for NYT Cooking

Lebanese crushed lentil soup by Yumna Jawad of Feel Good Foodie

Marcella Hazan’s 5-ingredient, 15-minute white bean soup from Simply Recipes (and the Marcella bean)

5-ingredient creamy celery soup by Martha Stewart

Samin Nosrat’s curried carrot and coconut soup from Good Things, also similarly a version where she uses butternut squash instead of carrots

Spinach and artichoke soup by Carolina Gelen

Roasted tomato and pepper soup from 101 Cookbooks (and Kari’s tomato soup is another favorite)

Albondigas de Familia Ronstadt by Linda Ronstadt and Lawrence Downes, adapted by Kim Severson via NYT Cooking

Our previous soup episodes:

Soup Season 2025

Soup Season 2024

Soup Season 2023

Soup Season 2022

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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.

Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

Cooking for a Dinner Party Together: When Friends Reunite | Our Best Bites of the Week Oct 08, 2026

Show notes

What if cooking a dinner party with your closest food friend could make hosting easier, more fun, and even more delicious?

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 menu of some of our favorite all-time recipes, like a hosting-friendly vegetarian casserole, crispy chicken cutlets that you can make-ahead and reheat like a dream, and a fruit-filled dessert that gets better with time.

Plus you’ll discover what we love to send our guests home with!

Tune in for a quick dose of home cooking inspiration!

***

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!

***

Links:

Starters:

Thin toasted small slices of homemade sourdough bread using the Communal Table Bread recipe, by Adrian Hale

Baba ghanoush by Maureen Abood made with charred eggplant + tahini

Marinated olives

Salad course:

Sonya’s rainbow salad recipe from her Substack

Mains:

Farro cauliflower parmesan by Sarah DiGregorio for NYT Cooking (unlocked)

Chicken schnitzel, like this one from Smitten Kitchen

Dessert:

Cake parfaits made with strawberry sheet cake with passionfruit buttercream by Zoe Bakes for the cake layer, with a layer of our favorite fruit salad, and labneh whipped cream (like the one from this Adeena Sussman recipe)

Gift bags:

Loaves of sourdough

Slow cooker apple butter from Family Food On The Table

Chocolate chip cookies

Cookbook gifted to us:

Talisman Cookbook

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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.

Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

Best Breakfasts + The Secrets to Better Baking, with John Kanell of Preppy Kitchen Oct 06, 2026

Show notes

What’s the secret to a great breakfast that you’ll actually look forward to?

This week, John Kanell of Preppy Kitchen joins us to share his best breakfast ideas and the baking techniques that make a difference, from the secret to the best cinnamon rolls to how to achieve a perfectly tender cake.

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

How to make the best crisp-edged fluffy waffles for weekend breakfasts
Make-ahead breakfast ideas you can enjoy all week
The secret to a great quiche crust + how to keep a tomato tart from getting soggy

Press play now for practical breakfast inspiration and expert baking tips!

***

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!

***

John Kanell’s new book: Preppy Kitchen Everyday Baking

For more recipes, head to Preppy Kitchen and follow John on Instagram

Make-ahead breakfasts:

Muffin recipes, including the most popular ones on the site: banana, blueberry, and chocolate

Make once and eat twice breakfasts:

Breakfasts for when you want to linger:

Homemade Cinnamon rolls

Pan dulce (conchas)

Most popular Preppy Kitchen recipe:

Peanut butter cookies

Some of John’s favorite recipes:

German chocolate cake

Princess cake with olive oil sponge

Recipes from John’s new book:

Cinnamon swirl pumpkin muffins

German chocolate brownies

Biscuit Dough Three Ways: Sweet, Savory Cheese and Herb, and Meyer Lemon

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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.

Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

One-Pot Braised Chicken Piccata + A Make-Ahead Chickpea Salad | Our Best Home Cooking Bites Oct 01, 2026

Show notes

What if your next chicken piccata didn’t require dredging or sautéing and could come together in just one pot?

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 Alison Roman’s braised chicken piccata, a one-pot version that’s buttery and lemony with caramelized garlic and crispy capers. Plus, Ali Slagle’s chickpea-tomato salad; it only gets better as it sits, making it perfect for easy lunches and meal prep.

Tune in for a quick dose of home cooking inspiration!

***

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!

***

Links:

Our best bites:

Puttanesca Chickpea-Tomato Salad by Ali Slagle for NYT Cooking (unlocked)

Alison Roman’s braised chicken piccata from her cookbook: Something From Nothing

Other resources and recipes mentioned:

Culinary Breeding Network

More about dry-farmed tomatoes and the ones that can be stored for 6 months or more

Tofu piccata by Kia Damon 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.

Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

What We Eat In A Day! What Chefs Really Cook At Home, Fall Edition Sep 29, 2026

Show notes

What if you could peek inside two private chefs’ kitchens and see what they really cook — and eat — at home?

If you’re tired of the same breakfast every morning or looking for ways to make your desk lunch more interesting, this episode offers a look at how two professional cooks feed themselves on an ordinary week.

By the end of this episode, you’ll:

Get easy ideas for better breakfasts and lunches, from a unique take on oatmeal to a satisfying broccoli salad
Discover how leftovers and a few smart additions can help you cook once and eat twice
Find a classic 30-minute chicken dinner plus a vegetarian pasta dish that is full of fall flavors

Press play now to discover two chefs’ real-life meals, and get inspired with ideas for your own kitchen this week!

***

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!

***

Links:

SONYA DAY 1

Breakfast: Scottish porridge, sautéed apples and cinnamon, topped with coconut sugar and nut butter (inspired by Adam Roberts’ English porridge)

Lunch: Herby tuna salad, on top of a salad made with tomato, cucumber, and lettuce with balsamic dressing

Dinner: Chicken piccata, garlic bread, Italian chopped salad

KARI DAY 1

Breakfast: Coconut overnight oats with fresh fruit – Kari adds hemp seeds too

Lunch: Deborah Madison’s Ravioli and Tomato Salad with Masses of Basil from her cookbook, Four bean salad with green romesco by Alison Roman from her cookbook: Dining In, crumbled feta, pickled cherries and herbs to pile onto sourdough slices

Snack: Dragon fruit and cucumber

Dinner: Mississippi Chicken stuffed into sourdough ciabatta

SONYA DAY 2

Breakfast: Soft-boiled egg, Tabor bread sourdough toast points, mixed berries.

Lunch: Leftover ratatouille, leftover chopped salad, toasted pita, avocado slices

Dinner: A take on Kari’s white bean soup with parm with croutons, lemony garlic parm romano beans, simple greens salad

For dessert, a cup of tea and good chocolate, like: Beyond Good, Alter Eco, Endangered Species, and CloudForest.

KARI DAY 2

Breakfast: Full-fat Greek yogurt mixed with honey and passion fruit, with cut-up dragon fruit, cucumber, strawberries, figs, and melon

Lunch: Broccoli salad, cabbage salad with peanuts, peach and herb salad with mozzarella balls and gochujang

Dinner : Creamy pumpkin pasta with a pine nut gremolata 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.

Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

Cozy Kitchen Strawberry Brownies, Birthday Bundt Cake + More | Our Best Home Cooking Bites, with Adrianna Adarme Sep 24, 2026

Show notes

What do you make when you want to try something new but still want dinner to feel familiar?

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

By the end of this episode, you’ll discover Adrianna Adarme’s Best Bites of the week, including her viral strawberry brownies that will change the way you think about what a brownie can be. You’ll also hear about what she’s cooking in her "Cozy Kitchen," from classic Peruvian lomo saltado (with a genius shortcut) to a flavorful, herb-and-pepper-filled take on chicken soup.

Plus, we’re sharing a timeless way to cook bell peppers and a classic buttery Bundt cake made even better with toasted pecans and a cinnamon swirl.

Tune in for a quick dose of home cooking inspiration!

***

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!

***

Links:

Adrianna’s A Cozy Kitchen blog, and her brand new cookbook: A Cozy Kitchen Cookbook

You can also find her on IG

Adrianna's best bites:

Cookie melting over ice cream

Strawberry brownies with white chocolate glaze

Other Adrianna Adarme recipes mentioned:

Aguadito de Pollo (Peruvian chicken soup)

Italian Sardine Pasta

Grandma’s seco de carne (beef stew)

Lomo Saltado with oven-baked fries

Sonya’s best bite: Marinated bell peppers

Kari’s best bite: Golden layer cakes recipe from: Rosie's Bakery All Better Fresh Cream Sugar Packed Baking Book

****

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.

Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

Fall Farmers’ Market Must-Haves: Our Top 12 Recipes for Seasonal Home Cooking! Sep 22, 2026

Show notes

What do you make when you come home from the farmers’ market with a bag full of beautiful fall produce, and no plan for what to do with it?

This week, we’re sharing our top fall farmers’ market must-haves AND how we’re using them at home to make approachable dinners, nutritious meal-prep salads, satisfying lunches, and cozy vegetarian mains.

By the end of this episode, you’ll:

Find new foolproof techniques for cooking fall staples like eggplant and sweet potatoes
Discover a hearty, weeknight-friendly sheet pan meal that makes the most of seasonal squash
Make the most of unexpected market finds, like quince, plus ideas for turning them into something delicious

Press play now for inspiration for your next farmers’ market trip — and what to make when you get home!

***

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!

***

Links:

Join Sonya in person for a guided Portland Farmers' Market tour through Airbnb Experiences!

Delicata Squash

Lemon garlic roast chicken with delicata squash by David Tanis for NYT Cooking

Sweet Potato

Japanese sweet potato with creamy miso glaze by Faraway Kitchen

Peppers

Vegetarian stuffed poblano peppers by the Picky Eater

Peperonata by Serious Eats

Roasted red pepper and cheddar cheese egg bites from Jenn Lueke

Eggplant

Olia Hercules' Azerbaijani butter-braised eggplant, Sedakh

Eggplant adobo by Kay Chun for NYT Cooking

Apples

Crunchy Brussels Sprouts and Apple Slaw by Hetty Lui McKinnon from NYT Cooking

Caramelized onion, apple and goat cheese melts by Jerrell Guy for NYT Cooking

Quince

Poached quince by David Leibovitz, I like to serve with whipped cream, creme anglaise, or ice cream -- or turn into his quince tatin

Pears

Easy maple baked pears by Sally’s Baking Addiction

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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!

What Do You Do with Beets? | Answering Your Home Cooking Questions Sep 17, 2026

Show notes

Could beets become a family favorite if you just found the right way to make them?

In this bite-sized episode, we share a listener's question with expert advice, simple strategies, and lots of delicious ideas to inspire your cooking!

By the end of this episode, you’ll discover our favorite ways to use beets, like in colorful soups, as crispy chips, and in meal-prep-friendly salads.

You’ll also learn some unexpected ways to incorporate beets into both savory AND sweet dishes. Plus, we share our best tips for the easiest ways to cook a big batch or even freeze beets for later.

Tune in for a quick dose of home cooking inspiration!

***

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!

***

Links:

Pineapple beet smoothie from Three Little Chickpeas

Roasted beet hummus from Food 52

Persian yogurt beet dip from Unicorns in the Kitchen

Jeweled roasted vegetables (mix of beets, carrots, and Brussels sprouts) from The Food You Crave

Oven-baked beet chips from A Spicy Perspective

Scuttlebutt sandwiches from NYT Cooking

Sabich sandwiches from Food Network

Beautiful Soup by Celia Barbour for NYT Cooking

Sonya’s family borscht recipe

Ukrainian beet salad (Vinegret) from The New Baguette

Roasted beet salad over labneh from Evergreen Kitchen

Roasted beets in a sherry vinegar marinade from Superman Cooks

Flourless beet brownies by Jerelle Guy for NYT Cooking

Chocolate beet cake by Nigel Slater for Food 52

****

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.

Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

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