Food Friends: Home Cooking Made Easy

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!
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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:
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!
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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:
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!

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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:
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
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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 bring to a picnic or potluck that’s guaranteed to impress, and won’t wilt, melt, or fall apart before guests arrive?
Summer entertaining sounds fun — until you’re staring at a sign-up sheet, wondering what to make besides the same pasta salad.
In this episode, we share 10 crowd-friendly recipes that travel well and hold up in warm weather. By the end of this episode, you’ll:
Discover quick and easy appetizers, like a Los Angeles-inspired fruit cup, and a summer twist on cheesy artichoke dip
Learn how to stabilize deviled eggs, build sandwiches that improve over time, and choose desserts that are easy to transport and serve
Get inspired to try two no-bake desserts – a s’mores take on Rice Krispies treats, and a no-bake milk chocolate pie

Press play now and discover your next potluck dish – it’s the one everyone will be asking you to bring again next year!
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This episode is brought to you by: Little Sesame Hummus

We’ve both been longtime store-bought hummus skeptics… until Little Sesame. Their hummus is unbelievably smooth, bright, and it was created by passionate chefs, they use regeneratively farmed chickpeas, and it's clean label certified.
And now, Little Sesame has launched snacking options available at Targets nationwide. The lineup includes: a hummus snacker with pretzel pita chips, protein hummus with 10g of protein per pack, and hummus for kids — a grab-and-go pack perfect for lunch boxes and long car rides.
Find Little Sesame at Targets nationwide or visit eatlittlesesame.com to find a store near you. Use code SNACKING10 for 10% off!
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Appetizers and Small Bites:
Mexican Fruit Cups by Isabel Eats
Million dollar deviled eggs by Sugar Spun Run or Parsi Deviled Eggs from Niloufer Ichaporia King’s cookbook, My Bombay Kitchen, via Sujata Massey
Spinach corn dip by Hetty Lui McKinnon for NYT Cooking
Salads and Veggies:
Vegetarian Dan Dan Noodle Salad by Hetty Lui McKinnon for NYT Cooking
Kasha Varnishkes salad by Adeena Sussman
Sandwiches:
Muffaletta Sandwich by Laura Fuentes
Hailey Catalano’s Mean Green Turkey Sandwich
Desserts
S’mores Bars from Sarah Carey via Martha Stewart
Cheesecake bars with all the berries from Smitten Kitchen
Strawberry Biscuit Sheet Cake by Sarah Carey via Martha Stewart
Carolina Gelen’s Easy No-Bake Chocolate Milk Pie

More inspiration from our archives!
Potlucks and Picnics! Episode 179
What do you eat on a road trip? Episode 195

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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 actually stick with you when you discover a new cookbook?
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 bake a warmly spiced turmeric banana snacking cake. It's easy to make, easier to eat, and it comes from the "Diaspora Spice Co Cookbook" —the featured book at a recent cookbook club gathering.
You’ll also want to try a bright, simple carrot and cauliflower soup that feels especially right for spring cooking.
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!
Our next gathering is May 13th at 4:30 PM PT! See you soon!
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Links:
The Diaspora Spice Co Cookbook
Turmeric Banana Snacking Cake shared by Have a Little Something
Lemony Carrot and Cauliflower Soup by Melissa Clark for NYT Cooking
****
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!