Food Friends: Home Cooking Made Easy

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 recipeMelissa Clark’s Meatballs with any meat recipe for the NY TimesRoux 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 Braids for more Food Friends recipes!

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 & WineDufour puff pastryHot dogs 3 ways, including a banh mi dog, by Rich RosendaleOtto’s sausage kitchen in Portland, and Monsier Marcel in Los AngelesClassic sloppy Joe’s from Natasha’s Kitchen and vegan lentil sloppy joe’s from Minimalist BakerHomemade tapioca pudding from Taste Better From ScratchSonya’s classic banana pudding and homemade vanilla pudding for its baseNancy Silverton’s butterscotch buddino from Mozza via the James Beard FoundationGabrielle Hamilton’s Prune Cookbook and her carrot and honeycomb recipe via Food 52Ina Garten’s honey glazed carrots with gingerPeanut 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 Braids for more Food Friends recipes!

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 TimesHetty 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 Braids for more Food Friends recipes.

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 AppetitSpring chicken miso soup by David Tanis via the NY TimesThe Love Soup cookbook, by Anna Thomas, which has her recipe for pickle soup!Another take on pickle soup by Mica Sivah for The NosherSonya’s Yemenite white bean soup with zhougSoup au pistou by David LeibovitzRoasted 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 Braids for more Food Friends recipes.

Want to add some excitement into your weekly meal routine? In this bite-sized episode, we share delicious moments from the best things we ate all week to inspire each other – and you! You’ll discover a quick, comforting 3-ingredient dish made in the Instant Pot, and a craveable, make-ahead salad that is the perfect packable lunch for the office or school!Tune in for a quick dose of home cooking inspiration! ***Links to from this week’s show:Instant Pot Polenta Cacio e Peppe by Carla Lalli Music for Bon AppetitQuinoa and broccoli spoon salad by Sohla El-Waylly for the NY TimesSweet potatoes with tahini butter by Carla Lalli Music for the NY TimesSmitten Kitchen’s midwestern-style broccoli salad (slaw)***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Order Sonya’s debut cookbook Braids for more Food Friends recipes.

Have you ever found yourself staring at leftover rotisserie chicken in the fridge, wondering how to make it taste delicious and exciting the next day? If you're tired of the same old leftovers routine and want to elevate your home cooking with minimal effort, this episode is full of surprising ways a rotisserie chicken can be transformed into 6 delicious weeknight meals: like a lemony Greek soup, a flavorful Mexican dish, and a saucy Indian chicken and rice meal full of spice.Rotisserie chicken is one of the easiest ingredients to snap up at your local grocery store or farmers’ market on your way home from work. By tuning in, you'll discover how to maximize that chicken to cook crave-able dishes, save time and money by utilizing pantry staples, and impress your family and friends with exciting new dinners made right at home with just a few ingredients. It turns out those simple leftovers can be a goldmine!  Hit play now to find out how to quickly turn that bird into a delicious meal for you and someone you love! ***Links to from this week’s show:Gumbo mix by C’est Tout Avgolemeno soup with rotisserie chicken by Grace Parisi for Food & WineMalaysian red curry paste from Grumpy GingerChicken tinga from Muy Bueno Kitchen Butter chicken by Madhur Jaffery via MasterclassChicken flautas via Color and SpiceChicken enchiladas with rotisserie chicken by Rick Martinex, and chicken enchiladas with salsa verde by Sam Sifton via NY TimesChicken tetrazzini by Sam Sifton for the NY TimesHot chicken salad via Taste of Home and the potato chip-topped version from the NY TimesVicente Foods in Los Angeles***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Order Sonya’s debut cookbook Braids for more Food Friends recipes.

Have you ever found yourself in a cooking rut? Uninspired, making the same thing on repeat day after day? You’re not alone! Even the most accomplished chefs and food professionals have been in the same boat, and in this week’s episode, we’re in conversation with the talented, hilarious, and inspiring Sue Li, food stylist and NY Times recipe developer. Sue shares her insights on breaking into food media, the intricacies of styling magazine covers, and how she finds inspiration in the kitchen.If you've ever had a cooking block or wanted to know more about food styling, this episode is for you!In this episode, you’ll gain insight into…* Sue’s career trajectory in food styling: from starting as a line cook at Eleven Madison Park, to contributing to the restaurant’s cookbook, to apprenticing under the best recipe developers and stylists in food media, and now creating hit recipes for the NY Times.* Actionable strategies for reigniting excitement in your own kitchen, including how talking to your Food Friends can make all the difference.* Trusted recipes and cookbooks that will motivate, inspire, and nourish you!Tune in now to break out of that cooking rut, discover new inspirations, and enjoy a good dose of laughter with Sue Li!***Links to from this week’s show:You can find out Sue’s Li’s recipes here, and more about her on her site and on InstagramSue’s NY Times’ Neapolitan checkerboard cookie videoEleven Madison Park: The Cookbook Food Stylist Rebecca JurkevichFood Stylist and Cookbook Author, Susan Spungen and her IGAmy Chaplain’s cookbooksClaire Saffitz’s Dessert Person and her focaccia recipe via Bon Appetit***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Order Sonya’s debut cookbook Braids for more Food Friends recipes.

Have you ever dreamed of saying, “I’m really good at making homemade pasta!”? Or “I’ve mastered baking French macarons!”? Or perhaps, “Wow, I can cook Indian food with confidence!”?If you’ve been searching for ways to enhance your culinary skills or simply want to tackle that recipe you've always dreamed of mastering, we're here to help!This week’s episode is dedicated to becoming a better home cook by taking on more ambitious cooking projects. We'll share stories about dishes that challenged us, pushed our skills, and provided valuable lessons.Tune in for some surprising tips to elevate your kitchen expertise!How to make cassoulet by Melissa Clark via NYT Cooking Beginner’s guide to French macarons from Sally’s Baking Addiction Priya Krishna’s cookbook, Indian-ish Cookbooks by Madhur Jaffery Homemade pasta dough from 101 Cookbooks Sonya’s cherry vareniki and poppy seed roll recipes

What does it take to make a SALAD that’s truly CRAVE-WORTHY? If you love salad but feel uninspired when it comes time to make one, tune in to hear our best tips for creating a delicious salad even in the dead of winter. We’re discussing and debating the different approaches we each take to create layers of flavor and texture that yield irresistible results. Seasonal ingredients like fennel, celery, radicchio, and cabbage offer crunch, and are born to be mixed with toasty nuts, rich cheeses, and punchy vinaigrettes. These salads are so good it’s hard to put the fork — or spoon — down! This episode will have you running to your local farmers’ market or favorite grocery store to pick up vibrant seasonal veg and create new favorite salad combinations in your kitchen. Join us in winter salad heaven!  ***Links to from this week’s show:Radicchio Caesar salad with toasted garlic panko from Lena’s Kitchen Napa cabbage Caesar by Genevieve Ko via the LA TimesHow to fry capers from Tasting TableCitrus fennel salad via Love & LemonsArugula, radicchio, feta salad by Joanne Weir via Epicurious – similar to Kari’s favorite saladSonya’s celery date salad and her Salad Olivier (Russian potato salad)Sohla El -Waylly’s quinoa broccoli spoon salad via the NY TimesMelissa Clark’s spinach salad with roasted root vegetables and spiced chickpeas via the NY Times***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Order Sonya’s debut cookbook Braids for more Food Friends recipes.

Are you bored with the drab offering of veggies during the winter? Are you looking for recipes beyond 'roasted root vegetables' that feel exciting, fresh, and comforting… all at the same time?Root vegetables may not have the same curb appeal as juicy summer berries, but these winter workhorses can be just as sexy and satisfying! This week, we’re encouraging you to JUST SAY YES to these humble veggies.Root veggies are buried treasures that come in a bevy of colors, shapes, and nuanced flavors. Carrots, potatoes, parsnips—hooray! Beets and sweet potatoes—OK! Rutabagas, turnips, sunchokes… hmmmm… not so sure? Don’t fret; we’ve got you covered! This episode includes some of our favorite recipes and approaches to bring root veggie delight to your kitchen table, including a dairy-free mash that’s unbelievably flavorful… one that just might be better than the main course!You’ll want to tune in to find out how to make it for yourself!***Links to from this week’s show:How to tell the difference between a rutabaga and a turnip?Parmesan baked rutabaga via Peel with Zeal and rutabaga gratin from Delicious Little BitesRutabaga cheddar soup by Ripley Organic FarmEasy mashed rutabaga from The Spruce EatsMartha Stewart’s maple glazed carrot and parsnipsCrispy parmesan carrots by Ayeh Manfre Beautiful Soup by Celia Barbour via the NY TimesShredded vegetables do taste sweeter via NPRSunchoke kale hash with farro by Jon Shook and Vinny Dotolo via Food & Wine***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Order Sonya’s debut cookbook Braids for more Food Friends recipes.