Food Friends: Home Cooking Made Easy

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!

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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)
Picadillo
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!

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!
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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:
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!

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!

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!

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
Berbere pizza
Fig and almond cake by David Tanis for NYT Cooking

Spiced veggie phyllo pie by Melissa Clark for NYT Cooking
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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!