Food Friends: Home Cooking Made Easy

• Double Strawberry Shortcakes, Peak Summer Fruit, and a Bean Dilemma Solved! Our best home cooking bites of the week

  Have you ever wondered what to do with the bean liquid from a can or pot of beans? 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 strawberry-studded shortcake that’s easy, make-ahead, and party-ready. You’ll also get inspired to taste summer’s jammiest berries thanks to Sonya’s foraging and farmers’ market shopping tips. Plus: we answer a listener's question about what to do with bean liquid from the can -- what to keep, what to rinse, and how bean broth might upgrade your soups, stews, and even baking.Tune in for a quick dose of home cooking inspiration!***Links:Double strawberry shortcakes by Melissa Clark for NYT Cooking (unlocked) MFK Fisher’s How to Cook a Wolf and Tamar Adler’s An Everlasting Meal So many ways to use aquafaba! From Plant Based Folk, and a few more from America’s Test Kitchen.For aquafaba, typically 3 tablespoons is used for 1 whole egg, and 2 tablespoons for 1 egg white***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For 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 [email protected]!Book a farmers’ market tour with Sonya in Portland!

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• What’s on the Grill? Meatless Home Cooking for Summer Nights

  Ready to fire up the grill, but tired of the same old burgers and hot dogs? What if your entire meal—from salad to dessert—could be cooked outdoors? This week, we’re sharing 8 easy, meatless grilling recipes that take advantage of peak summer produce. From surprising salads to hearty mains and potluck-friendly sides, these recipes are vegetarian, full of flavor, and can be cooked on any grill… no oven required!By the end of this episode, you’ll discover: How to char veggies perfectly and serve them with easy, restaurant-quality homemade sauces Why making homemade ricotta (it’s so simple!) is the key to a stunning grilled veggie platterA make-ahead salad that’s perfect for meal prep or bringing to a potluckPress play now and transform your summer grilling routine with 8 veggie-forward recipes! ****Visiting Portland? Or are you a local? For more Food Friends inspiration, book a farmers’ market tour with Sonya!****Links:Mains -Summer ricotta with grilled vegetables from Smitten KitchenBuffalo mushrooms by Ali Slagle for NYT Cooking (unlocked), specifically not using portobellosSalads - Grilled corn panzanella by Ali Slagle for NYT Cooking (unlocked) Grilled broccoli salad with ciabatta croutons from Delish, Kari would serve this all on one sheet pan instead of individual portions Sides -Grilled eggplant mojo de ajo and basil salsa verde from the Gjelina CookbookCharred sugar snap peas with buttermilk aioli, you could also do this with Romano beans or green beans!Desserts -Grilled fruit en papillote from Gourmet MagazineBrazilian grilled pineapple (or mango too!) with coconut ice cream or sorbet****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For 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 @

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• The Only Galette You’ll Need + A Salad That Feels Like Summer! Our Best Home Cooking Bites of the Week

  Links:Endive and snap pea salad with parmesan dressing from Bon Appetit – but we like to use our own creamy lemon parmesan vinaigrette Strawberry Hibiscus Limeade by Millie Peartree for NYT Cooking, that makes use of overripe berriesSonya’s “galette with any fruit” recipe, we love using Nicole Rucker’s pie dough technique from recipe in Fat & FlourTube of marzipan for the bottom layer of your galette***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For 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 [email protected]!Book a farmers’ market tour with Sonya in Portland!

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• Summer farmers’ market must-haves! Our top 8 recipes for seasonal home cooking

  Do you ever get to the farmers’ market and feel completely overwhelmed by all the incredible, colorful summer produce?This week, we’re helping you navigate peak produce season by sharing our top farmers’ market picks for summer, PLUS all the dishes we’re making with our favorite fruits and veggies. Whether you’re filling up your tote bag or harvesting from your own garden, these are recipes we rely on for quick weeknight meals, warm weather hosting, and easy desserts. By the end of this episode, you’ll:Discover how to turn your big ripe tomatoes into a quick weeknight sauce or into a refreshing, Vietnamese-inspired soupLearn how to make the most of all that extra zucchini with a dish that’s ideal for hosting or potlucksGet the scoop on the recipe developers and cookbooks we rely on to make seasonal produce shine, including a legendary chef's classic corn dish that you’ll want to serve any time of dayPress play now to make the most of your farmers’ market haul! ***Links: Book a farmers’ market tour with Sonya in Portland!Tomatoes-Salmon with freshly grated tomato and butter by Carolina Gelen for NYT CookingNuoc Cham Gazpacho by Kendra Vaculin for Bon AppétitJose Andres’ wife’s famous gazpacho recipe from Food & Wine, andGazpacho with coconut water, developed by Sonya for Harmless HarvestCorn -Alice Waters’ corn cakesSummer garden tortelloni by Ian Knauer from Gourmet Magazine Our summer corn episode from last year!Eggplan -Sabich sandwiches from Serious Eats, but Sonya likes Michael Solomonov’s eggplant preparation in his Sabich recipe on The Nosher. If you can find amba, it’s a great addition!Zucchini - Zucchini rice gratin with tomatoes and parmesan by Andrea Albin for Gourmet...

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• Where Did I Save That Recipe? How to Keep Track, Plus 2 Quick Kid-Friendly Meals! Our best home cooking bites of the week + a hotline question answered!

  Drowning in recipes? Whether you’ve got stacks of cookbooks, screenshots galore, or a folder full of old magazine clippings, figuring out how to organize the recipes you love (or want to try) can feel overwhelming. In this bite-sized episode, we share what’s working for us and how to make your recipe stash more usable and inspiring.We’re also sharing the best things we ate this week to inspire each other—and you!By the end of this episode, you’ll discover two quick, kid-friendly ways to turn a pound of ground meat into a flavorful, filling dinner, and you’ll learn simple, effective ways to organize all those recipes you’ve bookmarked, ripped out, or saved on your phone.Tune in for a quick, satisfying dose of home cooking inspiration—plus practical answers from our kitchen hotline!***Links:Ground beef taco filling similar to what Kari and Sonya make, from Feel Good Foodie “Middle School Tacos” by Sam Sifton for NYT Cooking - the kind Kari grew up withA simple version of Arayes from All Recipes, and arayes packed with more herbs from Little Spice JarPaprika recipe organizer app, suggested by our listener Roy***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For 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 [email protected]!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!

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