Food Friends: Home Cooking Made Easy

What’s the worst thing that can happen when you try a recipe and it fails? In this week’s episode, we share stories from our most epic fails, from gloopy risotto to an ill-fated Beef Wellington. Everyone has an off day, even us chefs! How do we recover when we have a bad day at work? We’re sharing insights from our worst kitchen flubs, both from our days working as personal chefs to more recent times cooking for family and friends. Kari tells us all about a catering disaster and reveals what it means to extend grace to ourselves, and by the same token, how special it is to receive that same grace from others. And Sonya shares a story about a pot of soup that once helped get her hired, and later got her fired, and how losing that job was the biggest blessing in disguise. This episode is for every cook who has made a dish that didn’t turn out as they planned, and especially for new cooks who might be afraid they will fail. We all make mistakes! And what we realize with one another is that it’s actually going to be okay…even better than okay. We hope this episode inspires you to take a leap and try something new you’ve been thinking about! ***Links to recipes and favorites from this week’s show:Instant Pot mushroom risotto by Kenji Lopez-Alt for Serious EatsCrescent roll Beef Wellington 🙂Mark Bittman’s Vegetable soupUmami burger recipe from Never Not HungryWe love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

This week we’re talking about pasta recipes and ideas that go beyond the comforts of red sauces like marinara and bolognese. As the weather gets warmer, we’re leaning into the bright flavors of spring. We’re sharing dishes that celebrate fresh ingredients like spinach, parsley, and peas, as well as earthy flavors like mushrooms and shallots. We also include a few super simple tips that play on classic “buttered noodles.” In this conversation, Sonya reveals a technique she learned from watching her mom that creates the creamiest, cheesiest pasta. And Kari and Sonya debate whether the inclusion of tomato paste makes something a red sauce. In addition to the pasta that’s waiting in your pantry, many of these dishes can be made with ingredients that are readily available in a well-stocked fridge or freezer. And even though it wasn’t intentional, we realize this episode happens to be completely vegetarian as well! Veggies and pasta for the win! ***Links to recipes and favorites from this week’s show:Kale Pesto from Love & LemonsVegan parm made with Brazil nuts from Minimalist BakerSonya’s noodles and cottage cheese “recipe”Alison Roman’s creamy cauliflower pasta and carmelized shallot pasta (with tomato paste)Carmelized zucchini pasta by Ali Slagle for the NY TimesMark Bittman’s  or Giulia Scarpaleggia’s pasta frittataWe love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Do you have a go-to dish that you make from memory? Many of us lean on recipes for inspiration for our daily cooking, but there's something to be said about the meals we make off the cuff, over and over again. This episode explores the dishes we cook straight from memory, without consulting a cookbook or app. For instance, Sonya shares her almost weekly routine of roasting chicken, a classic dish from her childhood that she constantly riffs on. Kari reveals that she never makes roast chicken, and instead shares one of her go-to meals: a tomato-based, green bean stew taht she learned how to make from a friend. We also reflect on our favorite coconut lentil dish, which we both make entirely with ingredients we always keep on hand in our kitchens. This conversation shows us that the dishes we make automatically, without even thinking, are sometimes the most special ones. A good FOOD FRIEND can remind us that it’s possible for a beautiful, home-cooked meal to come together quickly with a few pantry staples... and without a recipe. We hope this episode encourages you to think about the dishes you're making without a recipe. Reach out and let us know what you're cooking up, and we'll share it with the FOOD FRIENDS community so that we can all learn! ***Links to recipes and favorites from this week’s show:Sonya’s Seattle-style sheet pan chicken teriyaki Roast chicken with grapes by Angie Mar, via Food & WineMarcella Hazan’s tomato sauceNY Shuk harissa and spices, and Diaspora Co spicesCrispy smashed potato recipe by J. Kenji Lopez-AltCurried coconut red lentils by Julia Turshen, The KitchnCashew cream via The KitchnWe love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

We’re celebrating spring in this week’s episode with time-honored rituals and new traditions to welcome light, warmer weather, and connection with family and friends!In honor of the changing season, we’re sharing a few ways that we like to celebrate. Sonya offers her strategies for hosting Passover, including ways to make it a little easier and more collaborative for everyone. She’ll also share her go-to menu, as well as her favorite make-ahead dishes like savory potato kugel, which reminds Kari of a Midwestern casserole that her family serves at Easter. Kari tells Sonya all about her delicious new “Spring Turkey” tradition; it’s a version of Thanksgiving inspired by her aunt. There’s only one rule: gather family and friends around the table to share a meal. Also, wear a pink boa!We hope you’re as excited as we are to cook tasty, seasonal food and celebrate the arrival of spring.***Links to recipes and favorites from this week’s show:Sonya’s shawarma eggplant with zhugCast iron potato kugel from Smitten KitchenKari’s family’s strawberry jello and pretzel “salad” from Taste of Home Cheesy potato casserole Haroset recipes from around the world, via The NosherIna Garten’s Green Green Spring vegetables recipe Cilantro mint sauce from Chinois/Wolfgang PuckAlison Roman’s wine-braised short rib for the NY Times Zoe Bakes’ pavlova recipeTyler Florence’s flourless chocolate cake Shannon Sarna’s matzah toffeeWe love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

We are thrilled to chat with FOOD FRIEND, Grace Chon!Grace is not only a passionate gardener, but she’s also an acclaimed photographer, best-selling author, creativity coach, and host of Creativity School — a podcast dedicated to finding and expressing creativity (we are both big fans!). There’s nothing better than cooking with food you’ve grown yourself, and Grace inspires us to plant and grow more in our home gardens this year. Grace shares what she’s learned from her 10+ year gardening journey, which began with growing heirloom tomatoes in pots in her parking space… proof that anyone can start a garden that yields food if they want to. She shares tips about gardening, as well as recipes on how to cook with all that bounty, and tells us all about the essential Korean herb that grows easily and is really versatile in the kitchen.With the arrival of Spring, this conversation comes just in time to inspire you to grow something…anything!…in your garden, on your patio, or even in a pot next to your parking space.***Links to recipes and favorites from this week’s show:Follow Grace’s gardening adventures on @tinyfoodgarden!Check out Grace's Website, her podcast Creativity School, and follow her on IG @thegracechon Korean Perilla leaves: what are they and how to buy? From Sue Pressey of My Korean Kitchen 10 ways to enjoy Perilla from JinJoo Lee of KimchimariHow to make tomato confit, from Sonya’s TikTokImmersion blender options for creating Grace’s favorite tomato sauce texture Heirloom tomatoes from Logan’s Garden if you’re near Los Angeles, or find out more about/order Goose Creek Heirloom Tomato seedsAll three of us love Belle’s Bagels We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

What are the key elements of a great lunch salad? How can you elevate a sandwich from ordinary to extraordinary? What simple kitchen tool is a game-changer when it comes to making crave-able meals? How do you make delicious lunches at home?This week’s episode was inspired by a lunch that Kari experienced at Sonya’s house several years ago. Sonya and her husband Jonathan created a beautiful midday meal, and Kari was struck by how effortlessly it came together. Kari’s approach to lunch fits into the “grab an apple and peanut butter” category, so sitting down to enjoy a lovely lunch felt different (in a good way). Kari asks Sonya to get specific about her approach to lunch,  and this conversation explores classic lunch fare while offering a few new approaches that you might have never considered before. Sonya shares so many great tips and recipes, including her secret to the popular tuna salad she made at her restaurant, Beetroot Market & Deli. What inspires you at lunch?  Drop us a line and let us know!***Links to recipes from this week’s show:Our favorite Benriner mandolin Carrots really do taste sweeter when they’re grated, via Food52Sonya’s tuna salad recipe Quick pickled red onions, via Dana Velden for TheKitchn, and how to quick pickle any vegetable Turkish sumac onions, by Whisk Affair Molly Yeh’s yogurt ranch Annie’s Goddess dressing for salad sandwichesMaria’s Italian Kitchen in Los AngelesWe love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Being a personal chef is, well…personal…and in this episode, we’re taking you on a behind-the-scenes look at our unique experiences cooking in our clients’ kitchens. We’ll share how we got to know our clients’ preferences, meal planning, shopping, and some of the unexpected realities of the job. Being a personal chef has its ups and downs, and we get real about what the profession is really like, and how it’s different from our other experiences working in the culinary world. “Do you cook like that at home?” is a common question we’re asked. It’s easy to imagine that a personal chef cooks beautiful meals for herself every day at home, and while the reality is far different, we are going to share tips we picked up that we still use in our home kitchens.P. S. If you’re curious about our chef beginnings, be sure to listen to Episode 11, “How We Started.” (You may be surprised to learn that neither of us went to culinary school!)***Links to recipes from this week’s show:Smitten Kitchen’s Chickpeas & Spinach Anne Burrell’s Braised Chicken with Almonds Carrot Ginger Dressing from Caroline PhelpsGreen Thai Curry from Hot Thai KitchenLemon Pesto Spaghetti Squash from Love & Lemons Ali Slagle’s Turkey-Zucchini Burgers from the NY Times Homestyle Indonesian Cooking Cookbook Vicente Foods and Santa Monica SeafoodWe love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

“I want to run some ideas by you” launches these FOOD FRIENDS into a spirited conversation where they join forces to share ideas and recipes to make casually hosting during the week that much easier. Sonya asks Kari for advice on what to serve alongside the main dish. Kari eagerly (and firmly!) pitches ideas for suitable sides. Sonya shares her brilliant tip for a make-ahead dish that actually tastes better a day or two later, as well as a time-saving strategy that builds flavor to a delicious sauce. Kari adds smart tips on building a menu around mindful cleanup at the end of the night. The flurry of ideas and tips that emerge benefit any aspiring host (including these two food friends!). If you want to create a delicious dinner, but feel stuck with a menu item, or just need a boost of inspiration for future hosting, this is the episode for you!***Links to recipes from this week’s show:Sonya’s guest for dinner, Adrian Hale, and her amazing dough recipe. Stay tuned for her upcoming book!Ina Garten’s couscous with pine nuts and currantsSchug/Zhoug recipe adapted from Michael Solomonov via Tasting Table  Reem Assil’s kofta recipe Sonya’s recipe for Amba, or find the premade condiment online and at Middle Eastern markets Mark Bittman’s braised lamb with wine and prunes for the NY TimesBaked orzo recipe from Yotam Ottolenghi via The GuardianWe love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

What happens when FOOD FRIENDS reunite? This episode captures all the excitement of Sonya’s recent trip to Los Angeles to visit Kari. Tune in to find out where Kari took Sonya out for dinner, and what treats Sonya brought to Kari in her suitcase. In this conversation, we’re also exploring what it means to be together with the people we love. As we begin to travel and reconnect with our nearest and dearest, how do we communicate care when someone comes to visit? What do we bring and how do we share parts of ourselves when we travel to visit our loved ones? From home cooking and flowers to restaurant recommendations and local points of interest, this episode offers many approaches to being a host as well as a guest. The tips we share about our experiences together might inspire you the next time you find yourself in the company of one of your favorite FOOD FRIENDS.***Links to recipes from this week’s show:Pickle Soup, from Love Soup by Anna Thomas Sonya’s grandmother’s pumpkin pirozhki recipe  and Sonya’s Tahini Cookies (replace chocolate with chopped dried fruit) KariKari chili crispPizzeria Mozza and Boreaks in Los AngelesMaurice in PortlandCheck out our Cookie episode to hear more about Sonya’s chocolate chip cookies, and our Party Snacks episode for more on Kari’s family’s Chex mix!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Have you ever wondered what chefs keep in their freezers? This week we’re waxing poetic about one of our favorite appliances, divulging some unexpected staples we always keep on hand, and offering some game-changing tips on how to store favorite freezer items. We like to think of our freezers as treasure chests filled with delicious possibilities, and we share the many ways we use our freezers to store both homemade and store-bought items. In this conversation, we’ll also discuss (and debate!!) what to do with all of the frozen treats we stash away, and ultimately we make the case that a freezer is a place for food investments of all kinds. Whether you’re a freezer pro or a newbie, tune in for hot takes on the coldest place in the kitchen!***Links to recipes from this week’s show:Links to recipes from this week’s show:Kari’s favorite coffee cake comes from Pfaff’s Bakery in Pontiac, IL, and Sonya’s favorite place for chocolate cake in Portland, OR is Papa Haydn’s Our favorite Blueberry Pudding Cake from the late, great, Gourmet MagazineSonya’s potato kugel recipe Breakfast cookies from Sally’s Baking Addiction And check out our Soup Episode to learn how we make broth (it’s always in our freezer)!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!