Food Friends: Home Cooking Made Easy - TopPodcast.com

View Top 200 Chart

Back to Rankings Page

Food Friends: Home Cooking Made Easy — Arts
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:

Dinner solved with two one-pot chicken dishes! Our best home cooking bites of the week Apr 10, 2025

Show notes

Could a one-pot braised chicken dish be the answer to "What should I make for dinner?"

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 Central-Asian inspired chicken and potato dish that has an unexpected ingredient, and you'll discover how to make a classic French coq au vin that’s make-ahead friendly and perfect for feeding a crowd.

Tune in for a quick dose of home cooking inspiration!

***

Links:

Sonya’s one-pot chicken and potatoes with prunes for The Nosher

Kari tried out Melissa Clark’s coq au vin for NYT Cooking, we also love the coq au vin recipe by Ina Garten, or a slightly easier version by Damn Delicious

For more braising dishes, check out our braises episode “Cooking low and slow…”

***

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.

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!

Spring farmers’ market must-haves! Our 8 favorite recipes for seasonal home cooking Apr 08, 2025

Show notes

What’s in season right now? From crisp asparagus to the sweetest peas, tender greens, and fragrant green garlic, the farmers market is bursting with fresh flavors!

But what do you cook with all the seasonal produce you bring home?

Cooking with early spring produce is exciting, but it can also feel tricky. This week, we’re exploring how to turn seasonal ingredients into delicious meals.

By the end of this episode, you’ll:

Learn how to shop for and cook with peak-season ingredients like snap peas, green garlic, and strawberries
Get foolproof recipes like crispy sheet pan gnocchi with any combo of spring veggies, and a no-fuss rhubarb tart made with store-bought frozen puff pastry
Discover easy techniques to bring out the best in fresh produce, like roasting your artichokes to caramelized perfection, and blending asparagus spears into a silky sauce for pasta.

Listen now and get inspired to cook vibrant, seasonal meals with ease—straight from the farmers’ market to your table!

***

Links:

Mix of spring vegetables: Sheet-pan gnocchi with asparagus, leeks, and peas by Susan Spungen for NYT Cooking (unlocked), and Le Vignole - Italian spring vegetable stew from Italian food forever

Artichokes: Sonya’s roasted artichokes, and also this lovely version from Adeena Sussman, and a sheet pan meal with chicken and artichokes

Asparagus: Penne with asparagus and lemon sauce by Faith Heller Willinger, from The 150 Best American Recipes cookbook

Fennel: Colu Henry’s spicy citrus chicken with fennel and crushed olive pilaf from her Substack

Spring peas: Spring pea salad with dates and walnuts from Food Network Magazine

Green garlic: Green garlic salsa verde from Wishbone Kitchen

Rhubarb: Rhubarb tart using frozen puff pastry from Taste of Home (with video too!), and Strawbery rhubarb cobbler by Rich Rosendale

***

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!

Easy Pudding Desserts + A Genius Brownie Tip! Your Home Cooking Questions Answered Apr 03, 2025

Show notes

Are you looking for a quick and easy dessert to serve at your next dinner party?

In this bite-sized episode, we answer a listener question from our hotline that will help you whip up a few easy pudding recipes with confidence. Plus, a caller reveals their foolproof method for getting the glossy, crackly brownie texture of your dreams!

Tune in for a quick dose of home cooking inspiration, and give us a call to ask your home cooking question at: 323-452-9084!

LINKS:

Old fashioned vanilla pudding from Modern Mediterranean that you can make with either corn starch or potato starch (swap 1 for 1)

Homemade tapioca pudding from Tastes Better From Scratch

Sonya’s banana pudding recipe

Nicole Rucker’s Fat & Flour cookbook with recipes for pies with creamy fillings using instant pudding

Kari’s new favorite brownie recipe: perfect fudgy brownies from Inspired Taste blog

Sonya’s new favorite brownie recipe: glossy fudge brownies recipe from Bravetart

***

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!

Bold Flavors Made Simple – Ethiopian Cooking with Chef Beejhy Barhany Apr 01, 2025

Show notes

What if you could make your next soup or stew less bland... by just adding a flavorful homemade spice blend or aromatic paste?

If you’ve ever wondered how to cook spicy, aromatic stews and Ethiopian-style dishes at home, tune in for our conversation with Beejhy Barhany, chef and owner of Tsion Café in Harlem.

Barhany breaks down the keys to making nourishing dishes accessible and vibrant at home, and by the end of this episode, you’ll:

Learn how to build bold, aromatic dishes with simple pantry staples
Discover meal-prep tricks, like whipping up a garlic-ginger paste that you can keep in the fridge for weeks
Get inspired by Beejhy Barhany’s powerful story of food, culture, and community

Tune in now to whip up spice-filled meals in no time!

Links:

Follow Beejhy Barhany, and her restaurant Tsion Cafe, on Instagram

Grab a copy of Beejhy Barhany’s new cookbook: Gursha

Beejhy Barhany’s recipes:

Red Lentil Stew (Messer Wot)

Dabo (Ethiopian Bread)

Carrot, cabbage, and potato dish video

Teff matzah (and you can source teff flo ur here)

Additional recipes discussed:

Shiro (ground chickpea stew) by Ghennet Tesfamicael via NYT Cooking, or find Beejhy’s recipe in her cookbook

Homemade garlic ginger paste from Indian Healthy Recipes

Kolo snack recipe from Made in Hackney

Homemade berbere spice blend recipe from Food.com, or discover Beejhy’s unique version in her book

How to make homemade sea moss gel

***

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!

Two quick snacks and how to turn a package of ground chicken into a 30 minute meal! Our best home cooking bites of the week Mar 27, 2025

Show notes

Ever had an Orange Julius at the mall?

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 blend up a vanilla orange smoothie that will liven up your or snack time (or breakfast routine!). You'll also discover an easy weeknight dinner that takes less than 30 minutes and relies on a simple package of ground chicken!

Tune in for a quick dose of home cooking inspiration!

***

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)

***

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!

Hosting this spring? Four vibrant menus for cooking at home with ease Mar 25, 2025

Show notes

What’s the secret to hosting an effortless yet impressive spring gathering?

Whether you're planning a Passover Seder, an Easter dinner, or a casual dinner party, having a well-thought-out menu makes all the difference.

Welcome your guests with a springtime feast, and this week we’ve taken the guesswork out of hosting with four beautifully curated menus that will make your next dinner party a breeze.

By the end of this episode, you’ll:

Get inspired by four unique, balanced menus that include a starter, salad, main dish, side... plus dessert - everything you need for an unforgettable meal!
Discover flavorful recipes (that work!) like a modern twists on deviled eggs, and an upgrade for scalloped potatoes
Learn smart hosting tips, from what to make ahead to plating

Tune in now and get inspired to create a spring meal that’s unforgettable!

LINKS:

1) Sonya’s Passover Menu

Starter:Vegan chopped liver from Aly Miller for The Nosher, and vegetarian chopped liver from Busy in Brooklyn
Salad: Asparagus, sugar snap, radish salad with dill and parsley by Kaleb Wyse (alongside smoked fish)
Main: Charred chicken with blood oranges and sweet potatoes by Nate Appleman from Bon Appetit, and/or Alison Roman’s braised brisket with horseradish and shallots
Side: Fall apart caramelized cabbage by Andy Barghani
Dessert: Almond cake with strawberry rhubarb compote, and a completely flourless Passover almond cake with strawberry compote by Chaya Rappoport

2) Kari’s Midwestern Easter Menu with modern twists:

Starter: Parsi deviled eggs by Niloufer Ichaporia King from Samin Nostrat
Bone-in ham from Alexandra Cooks (and here’s an excellent carving video for that ham!), and soft rolls from Mel’s Kitchen Cafe
Scalloped potatoes from Love and Lemons
Spinach, strawberry salad with poppy seed dressing from The Kitchen, add arugula for a bite
Hummingbird Cake from Sally’s Baking Addiction, and Kari’s mother-in-law was known for her carrot dump cake

3) Sonya’s PNW-inspired Menu

Starter: Classic stuffed mushrooms from All Recipes, and Boursin stuffed mushrooms from Little Ferraro Kitchen
Salad: Beet slaw with loads of herbs and pistachio butter from the Six Seasons Cookbook
Main: Pomegranate lacquered salmon by Adeena Sussman from Food And Wine
Side: Roasted asparagus with buttered almonds, capers and dill by Yotam Ottolenghi for NYT Cooking (unlocked)
Dessert: one-layer cake with fresh strawberry (and a grain-free version )

4) Kari’s California-inspired Menu

Smoked salmon rolls with arugula and mascarpone from Food Network
Easy roasted lemony chicken thighs from Martha Stewart, and video that talks through each step
Baby roasted potatoes, use whatever beautiful baby potatoes you find, roast them with both butter and olive oil, and finish with a flurry of chives and tarragon
Fennel, almond, pecorino salad by Elias Cairo from Sunset Magazine
Zoe Francois’ grapefruit posset

***

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!

Cookbook club highlights, and two ways to use up that bunch of kale! Our best home cooking bites of the week Mar 20, 2025

Show notes

Ever dreamed of gathering with friends to talk about great food, swap recipes, and discover new favorites?

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

Get the inside scoop on starting a cookbook club, and the crave-worthy Korean-inspired, kale-packed casserole recipe Sonya served up to the group. Plus, Kari reports back on the simple trick that turns discarded potato peels into an irresistibly crispy snack; she also shares a quick vegetarian dinner featuring potatoes and kale!

Tune in for a quick dose of home cooking inspiration!

***

Links

Recipe for “cheesy rice cakes with kale” is in Hetty Lui McKinnon’s Tenderheart, and you can find a slightly adapted version of the recipe here

Potato skin chips from Marcellina in Cucina

Mashed potato cakes, one from Ree Drummond, and another that includes feta from Suzy Karadsheh’s. For Kari's potato kale cakes, she combines chopped kale, eggs, and leftover mashed potatoes, and coats each cake in panko breadcrumbs. She strongly recommends refrigerating or freezing until firm before pan-frying!

The date cookbook mentioned that includes an amazing chocolate date cake: Hot Date! Sweet & Savory Recipes Celebrating the Date, from Party Food to Everyday Feasts

Sourdough tomato soup by Ottolenghi and Tamimi from the Jerusalem Cookbook

Andy Barghani’s little gem salad with tahini ranch, and his cookbook: The Cook You Want to Be

***

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 snacks do you crave? New ideas for your afternoon bite Mar 18, 2025

Show notes

Ever find yourself hitting that midday slump, searching for the perfect bite to keep you going until dinner?

We’ve got you covered! This week, we’re rethinking snack time with fresh takes on our favorite in-between meal bites.

By the end of this episode, you’ll walk away with:

A surprising way to turn leftover vegetable peels(!) into a crispy, crave-worthy snack
A simple homemade spread that doubles as a dip + a flavorful filling for veggies or wraps
A viral TikTok treat with a name as fun and creative as its flavor combo

Press play now to liven up your next afternoon snack!

Links:

Cool ranch zucchini chips from Delish

Potato skin chips from Marcellina in Cucina

Crunchy homemade bagel chips from the Practical Kitchen

Veggie cream cheese from Chef Savvy

Tortilla pinwheels with cream cheese, a ham & cheese version, and a vegan version with pesto and roasted red peppers

Beet pickled eggs from A Cozy Kitchen

Sweet peppers stuffed with boursin cheese + air-fried from Whole Lotta Yum

Viral “Chippy Boys” by @kaelahe via All Recipes

Polenta pizza bites by Melissa D’Arabian from Food Network

(Raw) apple donuts with different toppings from Food Network

No-bake cookie dough bars from Wake Up and Kale

Variations of ants on a log from Food Network Magazine

***

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!

How to make nutty clusters of granola and a foolproof recipe for crinkle-top brownies! Our best home cooking bites of the week Mar 13, 2025

Show notes

Craving a little sweetness in your 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 start your morning with a bowl of crunchy homemade granola for a lightly sweet (and gluten-free!) breakfast; we'll also share the secret to getting those perfect granola clusters. You’ll also discover a fudgy brownie recipe that's easy for a beginner baker, comes together in one bowl, and results in a shiny crackly top!

Tune in for a quick dose of home cooking inspiration!

***

Links:

Minimalist Baker’s simple buckwheat granola, and we both make Kari’s granola recipe that you can find in Sonya's cookbook, Braids

Perfect fudgy brownies from Inspired Taste blog

***

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 in our pantry? Our top 10 essentials for quick, tasty, and easy home cooking Mar 11, 2025

Show notes

What if the secret to making effortless, delicious meals was already in your pantry?

If you’ve ever opened your pantry searching for dinner inspiration but ended up cooking the same-old boring meal, this episode is for you!

By the end of this episode, you’ll:

Learn how a staple like tomato paste can be the base of a flavor broth or quick sauce
Learn why chefs swear by anchovies to bring an umami punch to countless dishes… including an easy dressing!
Find out how Japanese curry cubes are your ticket to a quick dinner with any protein or veggies you have on hand

Hit play now! The secret to flavor-packed cooking is already sitting on your pantry shelf!

***

Links:

Tomato paste: inSonya’s manti in brothy tomato sauce, and Alison Roman’s caramelized shallot pasta, and for our go-to coconut red lentil dish

Canned chickpeas: Kari’s #1 quick meal = bite-sized pasta with chickpeas, and whatever veg/herbs she has (we also love Serious Eats' pasta e ceci), and a simple chickpea salad is always a great base for a bigger salad. We love a simple chickpea coconut curry, and also using a can for a 5-minute hummus!

Anchovies: Discover what to do with a tin of anchovies from Serious Eats, and we love them for a simple dressing, and as the base of pasta sauces like Midnight pasta

Coconut Milk: for a30-minute veggie coconut curry from Minimalist Baker, and for Coconut Miso Salmon Curry from Kay Chun for NYT Cooking (unlocked), and in Kari's sunny chicken soup with lemon and coconut milk

Tahini: Some of our favorite tahini brands: Soom, Seed & Mill, Whole Foods 365 Organic Tahini, and Eden Foods . Sonya’s 3 favorite tahini sauces , and her sesame sauce for noodles. For a sweet treat, try Sonya’s tahini chocolate chunk cookies (swap the chocolate with dried fruit)

Farro: Charlie Bird’s farro salad, the cabbage and farro soup from Six Seasons, and crusty baked cauliflower and farro from Smitten Kitchen

Orzo: One-pan garlic butter chicken orzo from How Sweet Eats, and a one-pan lemon orzo and salmon from Something Nutritious

Couscous: Ina Garten’s couscous with pine nuts, currants & shallots, a showering of fresh herbs

Japanese curry cubes: Here’s a great guide and recipe for Japanese chicken curry, but Sonya typically makes hers vegetarian

Jarred Roux: Kari’s go-to premade jarred roux for gumbo, soups, stews, and more.

Pomegranate Molasses: For salad dressings like this one, as a sauce for wings, and drizzled on top of roasted squash. (We love the Cortas brand for its flavor)

***

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!

Related Podcasts