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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:

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!

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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:

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

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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!

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

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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!

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

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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!

8 Make-Ahead Salads for Fall Sep 15, 2026

Show notes

What if your fridge were stocked with delicious fall salads, ready whenever you needed an easy lunch or a dish to bring to the next potluck

Fall gets busy fast, and that’s why this week we’re sharing eight make-ahead salads that hold up beautifully in the fridge, so you can have easy, nutritious meals and sides ready all week long.

By the end of this episode, you’ll find out:

The best fall produce for prepping salads in advance
Simple techniques for keeping vegetables crisp, layering textures, and maximizing flavor
Flexible recipes for hearty lunches, potlucks, and holidays

Press play now for make-ahead salads that make busy fall days a little easier!

***

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’s fennel, apple, celery, pomegranate salad, and we like to use this mandoline for slicing veggies thin

Honey and harissa farro salad by Deb Perelman from The Smitten Kitchen Cookbook, via Serious Eats

Quinoa with caramelized corn and scallions by Lauryn Tyrell for Martha Stewart

Four bean salad with green romesco by Alison Roman from her cookbook: Dining In

Warm green bean and lentil salad by Ottolenghi

Lentil salad with roasted radicchio and cauliflower by Alexandra Stafford for Food 52

Pearled couscous and tomato salad from Baked By Melissa

Deborah Madison’s Ravioli and Tomato Salad with Masses of Basil from her cookbook: Vegetarian Cooking for Everyone (and the shelf-stable tortellini Kari gifted to Sonya, which would go great in this 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.

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!

Cookbook Club, Fig & Almond Cake + A Vegetarian Phyllo Pie | Our Best Home Cooking Bites Sep 10, 2026

Show notes

What if using phyllo dough didn’t have to be difficult, and you could make a golden, buttery pie with a mountain of vegetables?

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 seasonal cookbook full of flavorful intuitive recipes, and you’ll also find out why David Tanis’ fig and almond cake is a must-bake that's perfect for fall hosting.

You’ll also learn how to make a meatless main packed with chickpeas, cauliflower, and sweet potatoes that reheats like a dream and has a surprise technique that makes it easy to make.

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:

How to Start a Cookbook Club from our Substack

Cookbook club pick: David Tanis’ A Platter of Figs, which is out of print, but can be found used or at your local library too

Some highlights from cookbook club were:

Corn, squash, and green beans with jalapeno butter

Fresh shell beans with sage and garlic

Fig and almond cake by David Tanis for NYT Cooking

Spiced veggie phyllo pie by Melissa Clark for NYT Cooking

****

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 to Cook on Busy Weeknights: 6 Dinners, with Maggie Hoffman Sep 08, 2026

Show notes

How do you make dinner happen every night without feeling like you’re starting from scratch?

If you’re staring into the fridge at 5 p.m. with no idea what to make, this week Maggie Hoffman, host of The Dinner Plan, shares smart strategies for making weeknight cooking easier, along with a lineup of deeply satisfying fall dinners that come together quickly.

Think: chewy noodles tossed in a 5-minute sauce, a crowd-pleasing sheet-pan meal, and a foolproof take on pasta e ceci.

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

Flexible meal-planning tricks that help ingredients stretch further
Flavorful, low-effort meals that can pull you out of even the deepest cooking rut
Two meatless dinners that might end up in regular rotation in your kitchen

Press play now for practical strategies and quick fall dinners that will make answering the question, “What’s for dinner?” a little easier.

***

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:

Follow “The Dinner Plan” now wherever you listen to podcasts

Subscribe to Maggie’s Substack: The Dinner Plan for more recipe inspiration.

You can also find Maggie and more about The Dinner Plan on Instagram!

Maggie’s favorite pasta: Zaynab Issa's Gochujang-Sesame noodles (With Sun Ramen Noodles)

Meatless dinner: Georgina Hayden's clean-out-the-fridge pasta salad, from her cookbook: Medesque (with tons of weeknight-friendly recipes)

Sheet pan meal: Melissa Clark's Harissa chicken with Leeks, from her book: “Dinner Changing the Game” which has many more sheet pan recipes.

Maggie also highly recommends switching from half sheet to using stainless steel quarter sheet pans for this style of cooking (they fit in a toaster oven, and are dishwasher safe!)

Maggie (and our!) favorite brand of harissa paste is from NY Shuk

Comforting fall dinner: Jamie Oliver's Pasta e Ceci, from his book: Jamie’s Italy. Maggie loves to make small batches of stock with leftover rotisserie chicken bones in an Instantpot.

Standout from “The Dinner Plan:” Maureen Abood's Arayes from her cookbook: Lebanese Baking

What to cook when you don’t feel like cooking: A great loaded up sandwich like this Feta brined-chicken sandwiches made with grilled chicken.

Maggie recommends grilling proteins for multiple meals at the same time, and for recipe inspiration she recs Noah Galuten’s Grill Time!

Some of Maggie’s favorite cookbooks right now:

River Cafe Green by Rose Gray and Ruth Rogers

Vegetables the Italian Way by Giulia Scarpaleggia

Carla Lalli’s new book: Food is a Feeling

****

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!

Easy Pickles, A Quick Way To Use Up Broccoli + A Surprising Carrot Cake with Leah Koenig | Our Best Home Cooking Bites Sep 03, 2026

Show notes

What do you do when you have more vegetables than you know what to do with?

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 a quick refrigerator pickle that can be made with almost any veggie, and you’ll also find out about a restaurant-inspired broccoli crostini that makes a satisfying meatless dinner for busy nights.

Plus! Author Leah Koenig shares her “Best Bite” too: An easy carrot-date cake that requires no special equipment, with an unexpected ingredient in the frosting.

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:

Leah Koenig’s new book is: The Dessert Table: 100 Joyful Jewish Sweets, which includes her recipe for Date-carrot cake with orange blossom frosting.

You can find more recipes from Leah on her Substack: The Jewish Table, and on Instagram @leah.koenig

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Other links from today's show:

Easy refrigerator pickles from Simply Recipes made with a crinkle-cut knife

And here’s another fridge pickle recipe from Coley Cooks, if you want a less sweet pickle, with more spices.

Lot 2’s pecorino-fried bread with broccoli adapted by Melissa Clark for NYT Cooking; Kari adapted it by cooking broccoli with butter and garlic, and serving it on toasted sliced bread topped with melty cheese (like young Parmesan, sharp cheddar, Monterey Jack, or Gruyere).

Italian broccoli salad by Ali Slagle for NYT Cooking

****

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!

Hosting this Fall? Four Menus for Seasonal Cooking at Home Sep 01, 2026

Show notes

What do you serve when you want to host, but don’t want to spend the entire day in the kitchen?

Fall is one of our favorite seasons for gathering, from back-to-school dinners and Jewish High Holidays to casual meals with family and friends. But putting together a menu — and getting everything on the table at the same time — can feel like a lot of work.

This week, we’re sharing four complete fall menus designed to help you plan ahead, cook strategically, and actually enjoy your own gathering. By the end of this episode, you’ll:

Learn how to build a fall menu around dishes that can be prepped, cooked, frozen, or reheated ahead of time
Discover a fully vegetarian menu that is casual and can feed a big crowd
Find out the secrets to achieving tender brisket and flavorful roast chicken

Press play for practical hosting strategies and fall recipes that make it easier to get dinner on the table… and enjoy it once you do!

***

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!

***

We also highly recommend The Dinner Plan podcast and Substack for more recipe inspiration!

***

Links:

Back to the Classics Rosh Hashanah Dinner:

Plum challah by Sonya and Shannon Sarna for The Nosher

Smoked fish platter

Ottolenghi fig hazelnut salad with radicchio and basil

Eggplant Caponata from The Gjelina Cookbook, the exact recipe can be found in the book, or try this slightly adapted version from The Brick Kitchen

Beer and onion braised brisket from Epicurious

Cast iron skillet potato kugel from Smitten Kitchen

Farro topped with roasted peppers and eggplants and spicy tahini dressing (recipe coming!)

Glazed apple cider doughnut cake from Smitten Kitchen

Vegetarian pizza party in Southern California Hot September

Street corn dip with tortilla chips

Mushroom pizza with kale and red onions

Potato rosemary pizza

Roasted vegetable salad with farro and goat cheese by Walder Wellness

Arugula fennel apple salad (no cheese) by The First Mess

Ice cream

Fall bounty dinner:

Harissa apricot braised chicken by Samin Nosrat from Good Things

Charred green beans and lemony yogurt by Yossy Arefi for NYT Cooking

Ottolenghi pomegranate tomato salad

David Leibovitz' oven-roasted plums over pound cake, angel food cake or with vanilla ice cream

Roast Chicken Dinner at Kari’s

Portuguese chicken and potatoes from Feasting at Home

Alison Roman’s Bitter, Leafy Salad

German chocolate cake by Tastes Better From Scratch

****

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 Meatballs & Greens + Two Italian Cookies | Our Best Home Cooking Bites Aug 27, 2026

Show notes

What do you make when you have a package of ground chicken but no plan 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 discover a 5-star-rated, one-pot dinner of lemony meatballs and greens that’s perfect for busy weeknights.

You’ll also want to try two Italian cookies: an easy double-chocolate biscotti that can be made ahead and freezes well, and a buttery cookie with a distinctive shape and texture that would be right at home on a weekend brunch table.

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:

One-Pot Chicken Meatballs with Greens by Yasmin Fahr for NYT Cooking. To make this dairy-free, swap the yogurt for unsweetened coconut yogurt, or for 2 large eggs

Double chocolate biscotti by Jenn Segal from Once Upon a Chef

Torchetti al burro (Italian butter cookies) from Recipe from Italy

****

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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