Food Friends: Home Cooking Made Easy

Caroline Chambers, creator of the Substack and cookbook What to Cook When You Don’t Feel Like Cooking, is a recipe developer known for simple, low-effort meals. She shares time-saving hacks like rotisserie chicken shortcuts. Listen for tricks to simplify meals, minimize dishes, beat recipe ruts, and a few surprise favorite recipes that made her following skyrocket.

It’s our 100th episode (yay!), and we’re celebrating with a listener question from our kitchen hotline!Are you looking for unexpected ways to use winter herbs from the garden while the temps are still high? In this bite-sized episode, we share a listener question - and answer with expert advice - to inspire each other and you! You’ll want to make a flavorful weeknight chicken that leans on herbs for a boost of flavor, plus discover a new way to make a healthy snack even more delicious. Bonus: our listener offers her own expert advice on how to avoid a soggy-bottomed tomato tart.Thank you to all our listeners and callers, and tune in now for a quick dose of home cooking inspiration!***Links to from this week’s show:How to make a shrub with any combination of fruit + herb from Food52Rosemary infused syrup from The Bearded ChefMarinated rosemary chicken from All RecipesSonya’s simple tomato confit with thymeRosemary white bean salad from the Splendid TableAnd a rosemary white bean salad with cherry tomatoes from Simply RecipesSonya’s rosemary turmeric roasted nutsJustine Snacks blueberry cookies***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Or give us a CALL on our kitchen phone! 323-452-9084Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Is your blender sitting on your counter gathering dust? Or do you regularly make smoothies but wonder how else you can put your blender to use? In this episode, we tackle the common problem of underutilizing your blender, and you’ll…Discover how to whip up a delectable breakfast and savory sauces effortlessly, like a tried and true Blintz recipe and an easy aioliLearn how to make creamy, nutrient-packed dressings that are surprisingly non-dairyUnlock the secret to creamy chia puddings and luscious mango lassis If you've ever felt your blender is just taking up cupboard space, we'll show you how it can revolutionize your cooking routine and help you create delicious meals with the push of a button. Tune in now to discover how this versatile kitchen tool can upgrade your next meal!***Links to from this week’s show:Mango coconut chia pudding from Ali HookeMango Lassi from Swasthi’s Recipes Sonya’s savory blintzes recipe (or just use the batter part), and Shannon Sarna’s sweet blintzesJulia Child’s crepe recipeTraditional aioli from Melissa Clark via NYT Cooking, and cheater’s aioli from Cookie & Kate Broccoli Mum’s tofu dressing for cabbage salad from TikTok, and Basil tofu dressing (with silken tofu) from Viet World KitchenWhipped Tofu dip recipe by Kate Kassin via Bon Appetit Carrot miso ginger dressing from Nutri BulletLamb and cilantro mint sauce recipe is from the cookbook: Seriously Simple: Easy Recipes for Creative Cooks A similar cilantro mint sauce, but use a blender instead of a food processor to get a better texture Basil oil from the NY TimesSummer gazpacho with coconut water, and Julia Moskin’s “Best gazpacho” from the NY TimesChilled golden beet buttermilk soup from the NY Times, and Jamie Oliver’s chilled buttermilk beet soup Avocado date shake from  Primavera AvocadosSonya’s raspberry tahini date shake recipe***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Or give us a CALL on our kitchen phone! 323-452-9084Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

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 want to make these 2 skillet meals with cherry tomatoes! One comes together in 10 minutes or less and is great for entertaining, and the other is loaded with surprising flavor, tons of spices, and can be modified to accommodate any diet. ***Links to from this week’s show:10-minute sausage skillet with cherry tomatoes and broccolini by Anna Stockwell for EpicuriousPaneer with burst cherry tomato sauce by Sohla El-Waylly for Bon AppetitSonya’s herby potato salad recipe can be found in her cookbook BraidsHow to make Sonya’s cherry tomato confitYou can find our full tomato episode here***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Or give us a CALL on our kitchen phone! 323-452-9084Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!Tune in for a quick dose of home cooking inspiration!

Are you up to your ears in corn and scrambling for new ways to use up one of the best summer ingredients? If you’re craving fresh summer corn, and looking for easy and inspired recipes to enjoy this seasonal darling, then you’ll want to tune-in and discover how to transform sweet cobs of kernals into refreshing salads, comforting soups, and exciting pasta dishes that will elevate your weeknight meals and summer hosting.In this episode, you’ll… 1. Uncover the secrets to cooking perfectly grilled corn-on-the-cob, which enhances its natural sweetness and has just the right amount of char. 2. Get inspired by unexpected salad, soup, and pasta recipes like ramen with soy butter and a 5-star vegan coconut corn soup3. Learn how to make “corn ribs,” a popular restaurant dish that’s easy to recreate at home, and stunning to offer guests or bring to your next potluckTune into our latest episode now to satisfy all of your corn-y cravings! ***Links to from this week’s show:Our episode with Javier Lara: The three sisters: Indigenous wisdom for growing, sharing, and home cooking squash, beans, and cornCompound chili lime butterHow to make corn ribs from Food WishesAll Time restaurant in Los AngelesCorn soup with basil by David Tanis for the NY Times, and chilled corn soup with basil oil  from Food52Soy butter corn ramen by Hetty Lui McKinnon for the NY TimesSarah Jampel’s spicy corn coconut soup for the NY TimesHam El-Waylly’s corn and miso pasta salad for the NY TimesSue Li’s grilled corn and avocado salad with feta dressing for the NY Times“Ears and Ears” Orecchiette and corn pasta similar to what Kari makes Colu Henry’s orecchiette with corn, jalapeno and feta for the NY TimesSonya’s corn, romano bean, tomato pasta dish Korean corn cheese by Darun Kwak for the NY Times***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Or give us a CALL on our kitchen phone! 323-452-9084Sign up for Sonya’s free Substack, or order her debut cookbook Braidsfor more Food Friends recipes!

Are you looking for the secret to cooking delicious tofu recipes at home?In this quick-tip episode, we answer a listener question all about tofu and share our thoughts with each other - and you! Your questions help us ALL improve our home cooking skills!In this episode, you’ll learn the secrets to making crispy tofu at home with common pantry staples from our kitchen, and you’ll get inspired to make your own sheet-pan vegetarian dinner with simple, flavorful sauces and spice combinations. If you have a question or cooking tip you’d like to share, call our Kitchen Hotline today: 323-452-9084!Tune in now for a quick dose of home cooking inspiration!***Links to from this week’s show:Our Tofu episode from Season 1: Friends who help friends love tofuOta tofu  in Portland, OR (sorry we mispronounced it!)Crispy baked tofu from Cookie & KateSonya’s cookbook with her sheet-pan tofu recipe***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Or give us a CALL on our kitchen phone! 323-452-9084Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Are you tired of soggy bottom crusts and mediocre pie fillings? Do you dream of baking and serving a perfect homemade pie with confidence? We’re re-releasing our fan-favorite pie episode for a refresher on the ins and outs of cooking delicious and comforting pies you’ll be proud to serve.In this episode, you’ll…Learn the secret to flaky, burnished pie crustsGet inspired to make a variety of pies, and also galettes, hand pies, and an easy-to-assemble ice cream pie with no baking required! Discover the glamor of a savory pie, including Daniell Bell’s famous “Greens Pie” packed with healthy greens, and salty feta, and baked in a rich, buttery crust that stays flaky for days. Listen now to boost your confidence with expert tips and delicious pie recipes you’ll want to make all year long! ***Links to from this week’s show:Get in touch with Danielle and find out more about de Porres hereFollow Danielle and Pablo’s instagram Puff pastry hand-pies via Sally’s Baking Additiction Sonya’s galette recipe Skillet pie from America’s Test Kitchen Alison Roman’s double-crust peach pie Smitten Kitchen’s sour cherry slab pie10-minute ice cream pie from Gimme Some OvenEdna Lewis’ lemon chess pie via The Butter LabDerby Pie via The New York TImes***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Or give us a CALL on our kitchen phone! 323-452-9084Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

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 want to make this delicious and cleverly named “Scuttlebutt sandwich,” which combines pillowy foccacia with tangy pickled beets for an unexpected summer meal that’s equally perfect for entertaining as it is for your next beach day. And if you bought too many peaches at your local stand or farmers’ market, you’ll want to whip up one of our favorite peach desserts — a simple take on peach melba, or classic pie with a buttery crust.Tune in for a quick dose of home cooking inspiration! ***Links to from this week’s show:Scuttlebutt sandwich adapted by Sara Bonisteel for the NY TimesNot-so-classic peach melba by David Tanis for the NY TimesPerfect peach pie from Sally’s Baking Addiction, and Peach Pie with Honey and Ginger from Alison Roman***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!Or give us a CALL on our kitchen phone! 323-452-9084Sign up for Sonya’s free Substack, or order her debut cookbook Braidsfor more Food Friends recipes!

Have you ever found yourself craving the comfort and ease of a homemade casserole dish, but you just wish it could be full of vibrant flavors and veggies instead of something bland and starchy? In this episode, we’re sharing delicious vegetarian casseroles that offer solutions for those of us seeking hearty but not heavy dishes that are perfect for weeknight meals, potlucks, or even your next dinner party. You will discover:1. Casseroles that emphasize veggies, herbs, and flavor, yielding delicious modern meals that are hearty but not heavy 2. Six recipes that can be adapted for any dietary need, including dairy-free and gluten-free options.3. Time-saving tips for making casseroles ahead and freezing them for future enjoymentTune in now to learn how to transform your home cooking with modern vegetarian casseroles that are sure to become your new go-to dishes!***Links to from this week’s show:Kari and Sonya’s recipes for Mediterranean quinoa casserole, Ratatouille casserole, and Cheesy baked polenta casserole with greens and summer herbs Heidi Swanson’s quinoa pattiesEggplant and bulgur stuffed vegetables from Gourmet Magazine Sonya’s stuffed tomato recipe Smitten Kitchen’s ratatouilleLayered Eggplant, Zucchini and Tomato Casserole from Food & WineOur favorite brand of mandolineSummer squash gratin by Laura Rege for Food & WineClassic Jiffy corn casserole from The KitchnScratch-made corn casserole with poblano from My Texas Kitchen and also from Eating Well Farro and cauliflower parm by Sarah DiGregorio for the NY Times***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Or give us a CALL on our kitchen phone! 323-452-9084Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Are you looking for an easy way to amp up your fruit desserts and take them to the next level this summer? 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 want to make this easy rich almond cream, aka frangipane, to instantly improve fruit desserts made with summer’s juiciest peaches, apricots, and cherries. You’ll also want to make a winning crunchy and delicious rainbow salad that’s stunning to bring to the weeknight dinner table, and beloved by kids and adults alike!  ***Links to from this week’s show:King Arthur flour frangipane (almond cream) recipeSonya’s rainbow salad Seka Hills elderberry balsamic vinegar Great Jones’ baking sheets***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!Or give us a CALL on our kitchen phone! 323-452-9084Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!Tune in for a quick dose of home cooking inspiration!