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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:

Episode 68: Weekday Breakfast: Cooking easy, healthy, and exciting recipes at home! Apr 23, 2024

Show notes

Are you tired of the same boring bowl of oatmeal, cold cereal, or sad, hard-boiled egg? Are you ready to break free of your breakfast rut?

Step into the exciting world of breakfast possibilities!

In this episode, you’ll learn …

How to transform last night’s grains and veggies into a hearty start to your day,

How to whip up healthy breakfast cookies you can make ahead of time and freeze for a speedy and portable meal or snack on the go.

Time-saving tips for making your mornings easier, plus upgrades to classics like chia pudding and overnight oats that will make you excited to bounce out of bed.

Don’t settle for boring or uninspiring breakfasts anymore! Tune in now to give your mornings a makeover with these tasty and simple breakfast ideas!

***

Links to from this week’s show:

Belle’s Bagels and Sycamore Kitchen in Los Angeles

Breakfast cookies with banana from Sally’s Baking Addiction, breakfast cookies with pureed squash from Dishing Up Dirt

Brown rice farina

How to sprout buckwheat

Lots of fun ways to make overnight oats from Minimalist Baker!

Chia pudding base from Love & Lemons

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Sign up for Sonya’s free Substack, or order her debut cookbook Braidsfor more Food Friends recipes!

Episode 67: Can a frittata change your life? Simple home cooking tips for the best brunch! Apr 16, 2024

Show notes

Looking for the perfect brunch dish for spring entertaining that will impress guests AND can be made ahead of time?

This week, we’re replaying a fan-favorite episode where we share the secrets to making memorable frittatas and egg casseroles, including the frittata that forever changed the way Sonya thinks about baked egg dishes.

You’ll learn:

Which straightforward ingredients go into creating a luscious brunch dish that takes flavors to the next level, and can be made ahead of time for easy hosting.

A simple ratio that yields the most luscious baked eggs.

Tips on how to swap out different herbs depending on what you might (or might not!) already have in your fridge or garden.

If you’re looking for a swoon-worthy brunch dish that will have your guests begging for the recipe, tune into this episode about frittatas and egg casseroles!

***

Links to from this week’s show:

Lauren Chandler’s reference recipes + her notes about the frittata:

Bon Appetit’s - How to Master Frittata for a Crowd, as was as their How to Make a Perfect Frittata: Rules to Follow and Mistakes to Avoid

Lauren adds: “This was the jumping-off point. They say any dairy, but I used 1/2-cup of heavy cream per dozen eggs. The creaminess was definitely also due to the heavily caramelized onions. Also, I added 3/4=cup shredded Tillamook cheddar per dozen eggs, as well as herbs.”

Kari’s family’s Breakfast Casserole

Melissa Clark’s Green Strata with Goat Cheese and Herbs

Marcella Hazan’s Bolognese Recipe

The kind of quiche Sonya grew up with, from Peas Love & Carrots

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Sign up for Sonya’s free Substack, or order her debut cookbook Braidsfor more Food Friends recipes!

Episode 66: Best bite of the week — A taco night upgrade and a quick weeknight stew Apr 11, 2024

Show notes

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

If you’ve been looking for a delicious upgrade to your weekly taco night, Sonya shares a stellar recipe for making refried beans that’s crowd-pleasing and vegetarian.

With a rotisserie chicken tucked away in the fridge, Kari tells Sonya about how she put a seasonal one-pot stew on the table in minutes with this healthy shortcut.

Tune in for a quick dose of home cooking inspiration!

***

Links to from this week’s show:

Creamy artichoke spinach stew by Sarah DiGregorio for the NY Times

Sonya’s chicken tinga recipe via her Substack

The Muy Bueno Cookbook by Yvette Marquez-Sharpnack and her recipe for refried beans

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Sign up for Sonya’s free Substack, or order her debut cookbook Braidsfor more Food Friends recipes!

Episode 65: How do you make delicious gluten and grain-free desserts? Home cooking tips for sweet treats! Apr 09, 2024

Show notes

Are you searching for gluten-free or grain-free desserts that are so delicious that you don’t realize anything is missing?

Indulgent grain-free desserts are not only possible, but they can also be easy to make and fun to serve your guests!

You already may know that high-quality ingredients are the secret to making simple recipes better, but by the end of this episode, you might be surprised to learn about an unexpected pantry staple that lends texture and softness to any flourless cake. You’ll also find out about a classic modifiable crepe technique that will charm you with its endless variations — from a simple sprinkle of sugar to seasonal fruit and beyond. You’ll also discover several of our favorite classic desserts that are naturally grain-free, with no alterations or difficult-to-find ingredients involved!
This episode is your ultimate guide to indulgent treats without compromise, so don’t miss your opportunity to include these flourless wonders at your next dinner party or holiday!

***

Links to from this week’s show:

Flourless chocolate brownie cookies by Alison Roman for Bon Appetit, adapted by Sonya
Kari’s favorite flourless chocolate cake by Tyler Florence

Baked by Melissa’s chickpea cake

Black bean cake recipe from Clean Eating

Passover crepes made with eggs and potato starch from Diary of a Recipe Collector, easy paleo crepes from Elana’s pantry, and 2 ingredient banana pancakes from The Kitchn

Bananas Foster by Brennan’s restaurant in New Orleans

Nielsen and Massey vanilla bean paste

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Sign up for Sonya’s free Substack, or order her debut cookbook Braidsfor more Food Friends recipes!

Episode 64: Best bite of the week — A spicy twist for cooking up salmon, and the BEST banana bread recipe to make at home! Apr 04, 2024

Show notes

Have you ever wondered how to turn up the flavor on home cooking classics like simple roast salmon or classic banana bread?

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

Find out all about the recipe that inspired Sonya to take a new direction with salmon, and you’ll need the recipe for the best banana bread Kari’s ever had.

Tune in for a quick dose of culinary inspo!

***

Links to from this week’s show:

Sue Li’s roasted gochujang salmon for the NY Times, and our interview with her!

Creamy miso dressing from The Devil Wears Salad

Smitten Kitchen’s marbled banana bread

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Sign up for Sonya’s free Substack, or order her debut cookbook Braidsfor more Food Friends recipes!

Episode 63: Asparagus: Cooking 6 easy and delicious recipes at home! Apr 02, 2024

Show notes

Do you ever come home from the market with a beautiful bouquet of asparagus, hoping you can make an exciting meal, only to cook it the same way you always have? Are you ready for new ways to embrace asparagus?

In this episode, we’re sharing techniques, tips, and 6 tried and true outstanding recipes for cooking asparagus at home: from embracing those bright green stems and making them the backdrop of a brilliant salmon sheet pan dinner to quick and easy ways to incorporate asparagus into your next pizza night!

By the end of the episode, you’ll learn how to cook asparagus in minutes with a wide range of flavor combinations. You’ll also discover an elegant approach to tart making that utilizes market-fresh asparagus with buttery puff pastry; it comes together in minutes for an easy brunch. Asparagus is just as delicious and served at room temp as it is straight from the fridge, so you’ll also find about dishes that are ideal for both hosting and meal prep.

Tune into this episode for recipes and tips that will inspire you to make the most of asparagus season in your kitchen today!

***

Links to from this week’s show:

Skillet charred asparagus from Milk Street

You can find Sonya’s blanched asparagus with snap peas and chive blossoms in her new book!

Sheet pan broiled salmon and asparagus and craime fraiche by Molly Gilbert for Sunset Magazine

Sue Li’s roasted gochujang salmon for the NY Times, and our interview with her!

How to make homemade creme fraiche, by Kenji Lopez-Alt for Serious Eats

Easy asparagus tart with mustard and cheese from House of Nash Eats

Farmers market potato and asparagus pizza from Love & Lemons

Our episode about a life-changing frittata

Asparagus frittata with goat cheese and tarragon by Ari Lang for Well Seasoned Studio

Spring chicken miso soup by David Tanis via the NY Times from our Spring Soup Episode

Episode 62: Best bite of the week — A competition-worthy chili and a weeknight meatball meal! Mar 28, 2024

Show notes

Looking for a make-ahead dish that’s as comforting as a warm sweater, AND freezes like a dream?

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

You’ll discover the secrets to a winning chili recipe, beloved by many and easy to cook! You’ll also hear about a weeknight meatball recipe that works with any spice blend in your pantry and comes together quickly for a satisfying weeknight dinner.

Tune in for a quick dose of home cooking inspiration!

***

Links to from this week’s show:

Sonya’s turkey chili recipe

Melissa Clark’s Meatballs with any meat recipe for the NY Times

Roux in a bottle

Snow cap beans, and whipple beans too!

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Sign up for Sonya’s free Substack, or order her debut cookbook Braidsfor more Food Friends recipes!

Episode 61: Cooking for the kid in all of us: classic home comfort foods made for adults! Mar 26, 2024

Show notes

Do you catch yourself eyeing the kids’ menu at your favorite restaurant, and wishing you could order a plate of nostalgia? Are you craving your favorite childhood comfort foods?

This week, we’re cooking for the kid in all of us that hungers for foods like hot dogs and grilled cheese, but with sophisticated upgrades like high-quality ingredients and exciting flavor combinations.

This episode offers delicious menu ideas and fun recipes that satisfy both kids and adults (who want to eat like a kid). You’ll discover an easy approach to entertaining by making hot dogs for a crowd with seasonally-inspired toppings. You’ll also learn how to upgrade a classic home cooking favorite into a healthier, vegetarian version that is full of craveable sweet, tomato-y flavors. We also share professional catering tips on sourcing ingredients that are high-quality but save time in the kitchen, while still impressing your guests.

Dive into this mouthwatering episode now to find out how to transform your beloved childhood dishes into sophisticated menus that will leave you and your guests begging for seconds!

***

Links to from this week’s show:

Andouille pigs in a blanket by Grace Parisi for Food & Wine

Dufour puff pastry

Hot dogs 3 ways, including a banh mi dog, by Rich Rosendale

Otto’s sausage kitchen in Portland, and Monsier Marcel in Los Angeles

Classic sloppy Joe’s from Natasha’s Kitchen and vegan lentil sloppy joe’s from Minimalist Baker

Homemade tapioca pudding from Taste Better From Scratch

Sonya’s classic banana pudding and homemade vanilla pudding for its base

Nancy Silverton’s butterscotch buddino from Mozza via the James Beard Foundation

Gabrielle Hamilton’s Prune Cookbook and her carrot and honeycomb recipe via Food 52

Ina Garten’s honey glazed carrots with ginger

Peanut dipping sauce from Cookie and Kate

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Sign up for Sonya’s free Substack, or order her debut cookbook Braidsfor more Food Friends recipes!

Episode 60: Best bite of the week — A swoon-worthy chocolate dessert, and an easy one-pot vegetarian meal! Mar 21, 2024

Show notes

Want to add some sweetness to your week?

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

You’ll find out all about a decadent, light and airy, chocolate dessert, that’s ideal for entertaining, and a one-pot baked lentil dish that’s a great make-ahead meal and is easy to modify.

Tune in for a quick dose of home cooking inspiration!

***

Links to from this week’s show:

Molly O’Neil’s chocolate silk pie recipe for the NY Times

Hetty Lui Mckinnon’s Tenderheart cookbook for the baked lentil and feta recipe, and a similar recipe by Ali Slagle for the NY Times.

Smitten Kitchen’s pizza beans

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Order Sonya’s debut cookbook Braidsfor more Food Friends recipes.

Episode 59: Craving Spring greens? 6 soups that will liven up your home cooking! Mar 19, 2024

Show notes

Are you ready to shrug off that cold winter for the fresh, vibrant flavors of spring?

In this episode, we explore 6 spectacular spring soups to prepare you for the change in seasons. We’re shedding the heaviness of winter meals in favor of lighter, fresher dishes. Soup offers that cozy comfort we still need, but it also welcomes in seasonal greens, leeks, sugar snap peas, fresh dill, and more.

You’ll discover how to make the most of that vibrant seasonal produce from your farmers market haul, how to easily cook up a nutritious, healthy dinner, and how a few pantry staples can transform a simple chicken soup into an unexpected and delicious meal!

Tune in now for the soups you’ll be making on repeat until summer arrives!

**

Links to from this week’s show:

Gnocchi leek soup with greens by Kendra Vaculin via Bon Appetit

Spring chicken miso soup by David Tanis via the NY Times

The Love Soup cookbook, by Anna Thomas, which has her recipe for pickle soup!

Another take on pickle soup by Mica Sivah for The Nosher

Sonya’s Yemenite white bean soup with zhoug

Soup au pistou by David Leibovitz

Roasted rutabaga soup from Yummy Addiction – Sonya makes something similar but adds a few potatoes for creaminess instead of cream, and she also adds thyme instead of nutmeg

***

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Order Sonya’s debut cookbook Braidsfor more Food Friends recipes.

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