Food Friends: Home Cooking Made Easy

What makes one recipe become the most popular in the New York Times Cooking’s history?
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 crisp, stuffed zucchini blossoms that are restaurant-quality but come together in under 30 minutes. You'll also discover why the legendary Marian Burros plum torte has become one of the most beloved dessert recipes of all time – it's endlessly adaptable, freezer-friendly, and approachable for even beginner bakers.
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:
Stuffed zucchini blossoms from Carolyn’s Cooking – this recipe calls for parsley and chive, but Sonya likes to add basil to the filling instead.
Original plum torte by Marian Burros for NYT Cooking, plus suggestions for adapting the recipe. Kari used plums with butter, whole wheat flour and cardamom in addition to cinnamon (¼ tsp each) mixed with turbinado sugar on top, then apricots with non-dairy butter, GF flour with almond meal, and the same cardamom and cinnamon mixed with turbinado sugar on top.
Other mentions:
Vegetables Every Day by Jack Bishop
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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!

Ever wonder what food people actually cook when guest come over — and why those recipes always work?
This week, we're re-releasing our fan-favorite episode with Adam Roberts — aka The Amateur Gourmet. He takes us inside his kitchen, shares his favorite cookbooks and go-to recipes, and tells us all about his fantastic debut novel, Food Person (now out in paperback!). We talk summer cooking, dinner party philosophy, and why even a slightly undercooked salmon can still lead to a great night.
By the end of this episode, you’ll:
Get a sneak peek at Food Person, Adam’s twisty, funny debut novel and a page-turning, insider look at food media (think The Devil Wears Prada, but for cookbook publishing).
Discover the dessert that never fails a dinner party.
Find out the #1 mistake home cooks make when hosting, and the mindset shift that turns chaos into calm.

Press play for Adam’s best dinner party advice, his all-time favorite cookbooks, and the recipes he relies on most to make hosting feel like a breeze.
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Links:
Food Person, Adam’s debut novel is out now!
Subscribe to Adam’s Amateur Gourmet Newsletter on Substack
Follow Adam on Instagram

Adam’s cookbook recs from today’s episode:
The Barefoot Contessa books (especially for beginners)
Or level up your home cooking with Mozza at Home, by Nancy Silverton and Carolyn Carreno
For the best homemade ice cream recipes and techniques, check out David Leibovitz’s The Perfect Scoop
Anything by Melissa Clark is dependably excellent
Some of the cookbook’s highlighted in Food Person: The Zuni Cafe Cookbook, The Chez Panisse Cookbook, and The Auberge of the Flowering Hearth

The food writing Adam most admires:
Calvin Trillin
Amanda Hesser’s Cooking for Mr.Latte
Nora Ephron’s Heartburn

Who Adam channels in his kitchen:
Lidia Bastianich, and one of her recipes is his go-to pasta dish for dinner parties.
He might follow that with warm freshly baked chocolate chip cookies

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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. You can also now find us on YouTube.
We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!
Order Sonya's cookbook Braids for more Food Friends recipes!

What if you could make a short rib dinner that tastes better than takeout, in less than 20 minutes?
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 how to make Korean Galbi using beef short ribs – with a little planning, you can have dinner on the table in minutes.
You’ll also discover a healthy summer chopped salad with an unexpected flavor combination of sweet summer peppers, juicy mango, and tangy kumquats.
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 made a version of Galbi similar to this one from Onolicious. To learn more about Galbi (also known as Korean short ribs, or “LA Galbi”) check out this post by Maangchi
Summer kumquat and mango salad by Melissa Mayo
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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!

Are you stumped on what to serve for your next summer dinner party, backyard BBQ, or weeknight hang?
This week, we’re taking the guesswork out of what to cook with four complete menus full of make-ahead appetizers, low-effort mains, and no-bake desserts that highlight peak summer produce. These are meals designed to minimize your time in the kitchen so you can maximize relaxing with friends and family.
By the end of this episode, you'll discover:
Four complete summer menus, including a farmers’ market feast and an homage to classic Americana
Make-ahead friendly dishes— like a lime cilantro corn salad and smashed potato salad —that free you up to enjoy your guests
Fruit-forward summer desserts, including a no-bake mango pie, and two simple snacking cakes that rely on peak stone fruit

Listen now to discover your next favorite easy summer menu so you can enjoy the party right alongside your guests!

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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 Farmers Market-Inspired Menu:
Fried green tomatoes by Grand Baby Cakes
Fried zucchini blossoms by Nicole Rufus for The Kitchn
Corn salad with tomatoes, avocado and lime cilantro dressing by Melissa Clark from The Splendid Table
Apricot kuchen with labneh whipped cream by Adeena Sussman from Food & Wine

Kari’s Midsummer Dinner Party Menu:
Open-faced tomato sandwiches with creamy cucumber spread by Southern Living Test Kitchen
Grilled salmon with citrus salsa verde by Giada de Laurentis for Food Network
Frizzled-onion cabbage salad by Shilpa Uskokovic for Bon Appetit
Peach ricotta cake (but with nectarines!) by Yossy Arefi for NYT Cooking

Sonya’s Southeast Asian Menu:
Viet-Thai melon salad by Andrew Nguyen
Grilled "PokPok" Thai wings from Natalie Paramore
Thai-glazed corn by Kay Chun for Food & Wine
"Mango Royale" No bake Icebox Mango Cake from Hot Thai Kitchen

Kari’s Americana Menu:
Raw Vegetable Pizza by Trent Pfeifer for Store Bought is Fine
Grilled okra rafts with cajun remoulade by Steven Raichlen for NYT Cooking
Root beer BBQ sauce for basting grilled chicken cuts of your choice
Smashed potato salad from Two Peas and their Pod
Ice cream cookie sandwiches or brownie ice cream sandwiches from Sally’s Baking Addiction Sweet salty frozen grapes by Zainab Issa for NYT Cooking

For more inspiration from our archives:
Here's last year's summer hosting episode with four additional menus
Our No-bake desserts for when it’s too hot to turn on your oven
Plus, how to host a burger night at home that’s better than takeout!
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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 a pot of beans, or a packet of ramen noodles, could turn into an easy make-ahead meal?
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 want to make vegetarian bean tostadas with make-ahead friendly elements, and that are easy to assemble fresh on a busy weeknight. You’ll also want to try a Dan Dan noodle salad with a tahini-chili crisp dressing that’s perfect for meal prep lunches, and endlessly adaptable with seasonal vegetables.
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:
Vegetarian Mexican tostadas from Muy Bueno Cooking
Sonya used rojo chiquito beans which are also similar to the Domingo Rojo beans from Rancho Gordo
Our favorite coleslaw recipe from our Substack
Vegetarian Dan Dan Noodle Salad by Hetty Lui McKinnon for NYT Cooking
Fly By Jing original chili crisp and the extra crunchy version
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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!