Food Friends: Home Cooking Made Easy

What’s the secret to hosting a dinner party without spending the whole night stressed in the kitchen?
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 have two go-to entertaining menus: one for a smaller dinner party and one for feeding a bigger group. We’re sharing the dishes, strategies, and make-ahead elements that help hosting feel more relaxed and enjoyable.
You’ll also discover prep-friendly mains and salads, a summery dip that disappears quickly, and two desserts built around sweet, jammy strawberries and tart rhubarb.
Tune in for a quick dose of home cooking inspiration!
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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!
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Links:
Sonya’s Hosting at Home Menu
Chicken schnitzel, like this one from Smitten Kitchen
Crispy Tofu Schnitzel from Live Eat Learn
Charred asparagus and snap peas
Marinated beets, dilly cucumber salad (both can be found in her cookbook Braids )
Samin Nosrat’s labneh dip
Michael Solomonov’s 5-minute hummus recipe
Nicole Rucker’s Strawberry Rhubarb Pie Recipe from Amateur Gourmet

Kari’s Picnic- Style Menu
Spinach corn dip by Hetty Lui McKinnon for NYT Cooking from Episode 282 Picnics + Potlucks
Crudites
Chevre swirled with Calabrian chili sauce and topped with honeycomb (or drizzled with honey)
Hailee Catalano’s Mean Green Turkey Sandwich on pretzel rolls + vegetarian version on ciabatta rolls
Big green salad with tons of dill and avocado with lemony orange-marmalade vinaigrette
Strawberry rhubarb bars from Food Friends’ Substack
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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!

What do private chefs actually cook for families during the week… and what can home cooks learn from it?
In this episode, we’re pulling back the curtain on real client menus — from busy families with teenagers to households balancing different dietary needs. These are the kinds of meals designed to work in real life: flexible, flavorful, make-ahead friendly, and built to stretch into multiple lunches and dinners throughout the week.
But this episode isn’t just about cooking for clients. We’re sharing the strategies we rely on in our own kitchens, too: prepping components, building meals around adaptable proteins and sauces, and making food that can evolve throughout the week instead of feeling repetitive by day two.
By the end of this episode, you’ll discover:
How to build “mix-and-match” weekly meal plans that don’t feel boring
Strategies for prepping proteins, sauces, and vegetables once and using them throughout the week
Four unique menus that feature some of our go-to meals like customizable taco nights, a make-ahead panini, and our favorite mac n’ cheese (that has a secret serving of veggies)

Tune in now to cook like a private chef in your kitchen!
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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's -- Menu #1
For: 2 meat eaters /2 vegetarians/ 1 meal fresh + other meals prepped in advance
Dinner for that night (plus extra):
Taco bowls with ground beef, crispy tofu (add your favorite seasonings), cabbage slaw with jalapeno, cilantro, and lime dressing, spicy crema, avocado, and salsa verde + tortilla chips
Additional meals for mix and match throughout the week:
Creamy Lentil tomato soup by Carolina Gelen for NYT Cooking
Roasted shawarma chicken thighs, also added onion wedges and placed on a sheet pan
Turmeric black pepper tofu (I use potato starch or cornstarch instead of arrowroot powder)
Roasted cauliflower and red onion, spiced with turmeric, cumin and corainder, with currants
Herby tuna salad (recipe can be found in Braids)
Mixed lettuces and cucumber
Green goddess dressing (I use yogurt or sour cream in lieu of half of the mayo – you can skip anchovies for vegetarians)

KARI - Menu #1
2 parents/2 teenage boys on Wednesdays
Fish tacos with peach + mint + chive salsa by Martha Tinkler for Food Network Kitchen, plus tip for grilling fish: coat it in a thin layer of mayonnaise before putting on a very hot grill and don’t move it until it looks almost cooked through! It won’t taste like mayo and it won’t stick.
Spicy skirt steak tacos with red cabbage - similar to Kari’s approach
Roasted corn
Grilled zucchini
Kari’s Granola recipe is published in Sonya’s cookbook, Braids
Chicken cheddar sandwich paninis for the fridge similar to what Kari makes

SONYA - Menu #2
Family of 2, 1 low carb, 1 teenager
Monday:
Burger night – cooked in a cast iron pan, one served on a bun (for the teen), the other wrapped with iceberg (for the adult), topped with tomato, onion, avocado, cheese, and bacon. Served with roasted potato wedges (for the teen) and parsnip fries (adult), and a simple salad
Tuesday:
Turkey Kheema (similar to this, but with turkey instead of chicken and no peppers), cauliflower and peas (Gobi Matar), with raita, cauliflower rice, and steamed rice
Wednesday:
Sheetpan sausage with peppers and tomatoes with arugula salad
Thursday:
Vietnamese bowls lemongrass marinated grilled pork, served with rice vermicelli noodles, shredded carrot and cucumber, bed of shredded romaine, almond butter dipping sauce

KARI - Menu #2
2 dads/2 little kids on Thursdays
Sweet potato mac and cheese similar to Kari’s: use full-fat dairy and can sub canned pumpkin for the sweet potato
Chicken cheddar sandwichpaninis for the fridge similar to what Kari makes
Roasted delicata squash salad with kale
Tuna salad
Chicken soup - simply made, recipe from our Substack
Granola bars
Strawberries, apriums
Ina Garten’s honey orange yogurt
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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!

What’s the simple chef trick that can make a basic fish dinner taste restaurant-worthy?
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 want to try an easy technique for cooking fish at home that relies on one surprisingly simple ingredient: store-bought crème fraîche. You’ll also discover two comforting weeknight meals— a noodle bowl and French onion crostini— both built from a single pot of rich oxtail broth and its tender meat.
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:
Herb grilled halibut with creme fraiche (once cooked, brush the fish with the creme fraiche)
Arancini made with sushi rice from Serious Eats
Wildwood Cookbook and Rustic Fruit Desserts Cookbooks by Cory Schreiber
Grandma’s beef and noodles by Gimme Some Oven – Kari used wheat ramen noodles in place of the egg noodles, and oxtail in place of the roast
French onion crostini by Lemon Tree Dwelling
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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!

Has grilling ever felt too time-consuming, too messy, or impossible without a fancy backyard setup?
This week, we’re simplifying grilling to make it feel more approachable, even on a weeknight.
By the end of this episode, you’ll:
Learn how to get charred, grilled flavor at home, with or without an outdoor grill
Discover easy summer meal ideas, including grilled salads, vegetarian dinners, unique kebabs, and fruity desserts
Pick up practical strategies like shortcut marinades, make-ahead components, and smart ways to use peak-season produce

Press play now for low-effort, high-reward grilling ideas you’ll want to make all summer long!
***
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:
Salads as Meals
Big fat Greek salad with souvlaki-ish chicken by Meredith Haydn
Grilled caesar salad by Vindulge and Kari’s “secret ingredient” Caesar dressing via our Substack
Vegetarian
Soba with grilled mushrooms and tofu by Ali Slagle for NYT Cooking
Spanish-style grilled veggies with breadcrumb picada by Tori Ritchie via Bon Appetit
Meat
Georgian Shashlik (kebabs) from Silk Road Recipes
Spiedies sandwiches from Binghampton, NY, recipe from Sam Sifton via NYT Cooking
Fish
Grilled albacore with citrus marinade from Wild Tide Seafood (shout out to Tim Wastelll and Old Pal restaurant in Portland for the inspiration)
Mahi mahi tacos with fruity salsa from Food 52
Sweets
Grilled peaches with amaretti by Ina Garten via Food Network
Grilled lemon pound cake with peaches and cream from Food & Wine
Rice krispies treats toasted on the grill by Lena Abraham via Delish
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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!

How can a few pieces of chicken and a bag of frozen peas become a spring dinner worth repeating?
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 want to make Nigella Lawson’s famous chicken and pea tray bake: easy enough for a weeknight, but impressive enough for guests.
You’ll also discover a beginner-friendly strawberry rhubarb streusel bar that’s buttery, nutty, and jammy – and it’s ideal for making ahead for a picnic or potluck.
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:
Chicken and pea tray bake from Nigella Lawson
Kari's recipe for strawberry rhubarb crumb bars comes out Sunday (5/20) on our Substack ! It was inspired by Sally’s Baking Addiction and Cooking Classy.
Simple strawberry rhubarb compote to serve with scrambled oats from Feel Good Foodie
****
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!