Food Friends: Home Cooking Made Easy

What salads can really hold up for days and transform into multiple meals?
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 a 5-star broccoli salad that's meal-prep-friendly and full of Italian flavors. You’ll also want to try a summery cucumber-avocado salad that's perfect for piling onto toast or for serving at your next gathering.
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:
Italian broccoli salad by Ali Slagle for NYT Cooking
And Quinoa and broccoli spoon salad by Sohla El-Waylly for the NYT Cooking
Also, we love this Cauliflower Salad Sandwiches recipe from Ham El-Waylly
Obsessively good cucumber avocado salad from Smitten Kitchen
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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 recipes truly stand the test of time — the ones you make again and again because of their ease, deliciousness, and nostalgia?
This week, we're celebrating our 300th episode by looking back at our top 10 “Best Bites” of all time. These are the dishes we still cook, recommend, and think about years later. They’re also the recipes that always make us think of each other.
By the end of this episode, you'll discover:
The beginner-friendly lentil dish we’ve been making for over a decade for friends, clients, family, and meal prep
An effortless no-measure cake that's earned a permanent spot in our baking rotation
Smart ways to use your slow cooker and Instant Pot to get flavorful dinners on the table faster

Whether you're new to Food Friends or have been cooking along with us since the beginning, this episode is packed with recipes worth revisiting—and adding to your own regular rotation.
Tune in as we celebrate 300 episodes with the recipes that have shaped our home cooking the most.
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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 TOP FIVE
Our coconut red lentil recipe
“No Measure” French Yogurt Cake
Ina Garten’s stuffed shells recipe – Sonya adds fresh thyme instead of Italian seasoning + grated parm or pecorino on top
Instant Pot Polenta Cacio e Pepe by Carla Lalli Music for Bon Appetit
Our two takes on egg salad from our Substack!

KARI’S TOP FIVE
Sonya’s simple tomato confit with thyme
Midwestern Monster cookies
French onion crostini by Lemon Tree Dwelling
Crispy taco salad shells for homemade taco bowls
Viral “Glow Soup” by Maddie Harrington of Nutriously Easy

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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!

Can a humble pound of ground beef from your freezer turn into the best dinner of your week?
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 an irresistible snacking cake recipe by Alison Roman that uses up any seasonal berry you have on hand and is easy enough for a beginner baker!
You’ll also want to try a homemade take on a Bodega-style chopped cheese sandwich. It’s the perfect way to use up kitchen staples for a quick, unexpected weeknight dinner.
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!
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Links:
Blueberry cake with almond and cinnamon by Alison Roman from her cookbook, Dining In
Alison Roman’s blueberry muffin recipe
Chopped cheese by Melissa Knific 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!

What sweet treats do you make when you feel like hosting, but temperatures are climbing, and you can't imagine turning on an oven?
This week we're re-releasing a fan-favorite episode. We’re sharing our tried-and-true easy summer dessert recipes to make at home, all with zero cooking required!
By the end of this episode, you’ll discover:
How to stay cool with a refreshing icebox cake and an over-the-top frozen pie
A classic Midwestern cookie loaded with chocolate and peanut butter
A make-ahead dessert that maximizes seasonal fruit and is perfect with a scoop of vanilla ice cream

Tune in now to add sweetness to your summer gatherings with these exciting and easy no-bake desserts!

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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 raspberry mocha icebox cake, strawberry tiramisu, and fruit compote recipes
Ina Garten’s mocha icebox cake
Chocolate wafers for icebox cake
18 ice cream pie ideas from Taste of Home
Not-so-classic peach melba from David Tanis for the NY Times
Classic Scotcheroos recipes from Tastes Better From Scratch
Buckeyes recipe by Tammy Winters for All Recipes
Tricia Yearwood’s no-bake rocky road bars
All the rocky road bar combos on TikTok
Ina Garten’s limoncello fruit salad recipe

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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 looking to beat the heat with an easy, refreshing, and QUICK dessert?
By the end of this episode, you'll want to try a tapioca pudding topped with fresh summer berries that's vegan, gluten-free, and ready in just 10 minutes on the stove.
You’ll also discover a lemony pasta dinner that comes together fast, with the help of a can of chickpeas, a bundle of greens, and crumbled feta.
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!

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Links:
How to Start A Cookbook Club from our Substack
Dac Biet: An Extra-Special Vietnamese Cookbook by Chef Nini Nguyen and Sarah Zorn – in the book you’ll find the recipes for:
Green Jackfruit and Cabbage Salad
Lemongrass Ground Meat
Pickled eggplant (here’s a similar version to try)
And Coconut Tapioca banana pudding (here are two similar recipes: one from Serious Eats with crushed peanuts, and another with caramelized banana on top from Food 52)

You can find more of Chef Nini Nguyen’s recipes here
Lemony Chard with chickpeas and feta by Hetty Lui McKinnon, tossed with pasta
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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!