Food Friends: Home Cooking Made Easy

• Seasonal Salads For The Colder Months, And A Classic French Appetizer! Our Best Home Cooking Bites of the Week

  Are you looking for new ways to use seasonal produce in salads you’ll actually crave? What if they could be meal prep-friendly? 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 try make-ahead and entertaining-friendly salads, including a vibrant one with Napa cabbage. You’ll also discover a tried and true recipe for a classic French chicken liver pâté that’s perfect for parties and date nights.Tune in for a quick dose of home cooking inspiration!***Links:Chicken-liver pâté by Javier Huerta adapted by Sam Sifton for NYT Cooking (unlocked) Sonya’s salads: Fennel, apple and pomegranate salad, coleslaw, a Moroccan carrot salad similar to the one from the workshop, and you can find the zucchini, za’atar, quinoa salad in Sonya’s cookbook: Braids Canelle Vanille’s Purple Napa Cabbage Salad that inspired Kari’s, which she made with orange bell pepper, shaved beet, celery, feta, and the champagne vinaigrette from her Nicoise Salad.Sonya’s take on a purple Napa cabbage salad***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]!Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

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• Cook Like a Private Chef: Six Menus for Hosting + Weeknight Meals

  Do you wish you could meal plan easily for busy weeks or easy entertaining?This week, we’re sharing menus and lessons learned from our private chef days, like: how to plan menus and meal prep, adapting to clients with different tastes and needs, and most importantly, what approaches build more confidence in the kitchen. By the end of this episode, you’ll:Learn how to menu plan like a private chef for both weeknight cooking and dinner partiesThe dishes and recipes clients requested over and over again, including a chicken cheddar chowder and a classic Thai curryThe recipes sources we rely on the most for cakes, soups, sides and morePress play now to discover how the best kind of cooking isn’t about perfection or posting pics – it’s about care, connection, and cooking what’s needed in the moment. ***LINKS:Sonya’s Mediterranean-Inspired Dinner Party Menu:Roasted cod with tomato olive caper tapenade by Kay Chun for NYT Cooking (unlocked)Spinach and chickpeas by Smitten Kitchen Quinoa with toasted pine nuts by Ellie Krieger for Food Network (swap raisins for currants)Cranberry Vanilla Coffee Cake by Smitten Kitchen, originally from Gourmet MagazineKari’s Weeknight Family Dinner Menu:Chicken cheddar chowder from Cooking Light Magazine, served in bread bowls, and a quicker chicken corn chowder without cheese Pink Grapefruit and Watercress Salad by Yotam OttolenghiFarfalle with yogurt and zucchini by George Germon and Johanne Killeen for Food & WineSonya’s Thai-inspired Dinner:Thai green curry with shrimp from Thai CalienteEasy eggplant stir fry from Vancouver with LoveThai chicken satay with peanut sauce from Recipe Tin EatsButter lettuce salad with carrot miso dressing by Mark Bittman from NYT Cooking (unlocked)Kari’s 7-Hour Lamb Dinner Party:7-hour lamb with loads of garlic from Improvised LifeSide of sauteed Tuscan kale

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• 5 Essential Thanksgiving Dishes! Our Top Foolproof Recipes for Every Home Cook (Re-release)

  Do you feel overwhelmed by the onslaught of Thanksgiving recipes and techniques coming at you? Not sure where to start?We're rereleasing this episode to help unlock your best holiday meal with foolproof recipes to satisfy and impress all the guests at your Thanksgiving table. We’re covering 5 essentials: classic roast turkey, the creamiest mashed potatoes, rich gravy, an exciting veggie side, and a stunning dessert to finish off the meal.By the end of this episode, you’ll discover:Reliable tips and techniques for the perfect (never dry) turkeyThe secret to creamy, make-ahead mashed potatoes Simple, standout touches to veggies, sides, and desserts that will impress your guests Listen now to create a Thanksgiving feast filled with essential dishes and expert tips that guarantee a smooth, memorable holiday! ***Links:Classic plug-in turkey roasterHow to dry brine a turkey from The KitchnDigital meat thermometerSonya’s go-to roast turkey Turkey stock from roasted turkey wings from How Sweet EatsClassic last-minute gravy with turkey stock by Julia Moskin and Kim Severeson for NYT CookingUltra creamy mashed potatoes made with a ricer or food mill by Andy Baraghani for Bon AppetitAnd perfect mashed potatoes (no special gear required) by Elise Bauer for Simply RecipesHow to reheat mashed potatoes from The KitchnHetty Lui McKinnon’s sticky gochujang brussels sprouts from her cookbook

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• What Are You Cooking For Thanksgiving? Menus + Meal Plans For The Holiday

  How do you make Thanksgiving feel easy, stress-free, and delicious – without spending all week trapped in the kitchen?Whether you’re planning your holiday menu or organizing meals for the whole Thanksgiving week, this episode will help you make it all easier (and more enjoyable).We’re breaking down how to plan a memorable Thanksgiving with:The essential dishes we always agree on: vibrant sides, seasonal salads, and make-ahead staples.A fully-tested vegetarian menu that satisfies every guest at your table.A meal plan for the days leading up to the holiday, including a quick sheet pan dinner that feeds a crowd and saves your sanity.Listen now for step-by-step Thanksgiving cooking strategies that will help you host confidently and create your most delicious, low-stress holiday yet.***This episode is sponsored by Mill – the odorless, effortless, automated food recycler.This time of year, we’re doing more cooking and hosting, which also means creating more food scraps. We love that with Mill, all those peels, bones, and bits don’t go to waste. You just toss them in, and overnight, it quietly transforms everything into dry grounds. You can use them in your garden, add to compost, or schedule them to be picked up and shared with farms. Mill is the easiest way to prevent food waste at home. It’s one small action that makes a big difference for your kitchen, your family, and the planet. Add Mill to your wish list or gift one now and get $75 off with code FRIENDS!You can learn more at mill.com/foodfriends***Links:Sonya’s co-hosting Thanksgiving menu:TurkeyBaked ham from Natasha’s KitchenClassic last-minute gravy with turkey stock by Julia Moskin and Kim Severeson for NYT CookingUltra creamy mashed potatoes made with a ricer or food mill by Andy Baraghani for Bon AppetitBaked beans from Rancho Gordo (with vegetarian option)Parsnips with miso and parmesan by Yotam Ottolenghi for NYT CookingRadicchio salad with walnuts and pears or radicchio salad from the Gjelina CookbookBrioche rolls (although typically Amanda’s mom uses Julia Child’s brioche...

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• Ina Garten’s Italian Wedding Soup + A No-Bake Snack! Our Best Home Cooking Bites of the Week

  Are you craving a homemade soup that’s a full meal in a bowl?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 cook up a pot of Ina Garten’s Italian Wedding Soup — a flavorful classic filled with tender chicken meatballs, fresh spinach, and pasta in rich chicken broth.And you’ll want to make our favorite sweet, simple, no-bake peanut butter granola bars. They’re inspired by a nostalgic snack, and are perfect for packing up for lunch or travel. Tune in for a quick dose of home cooking inspiration that will warm your kitchen and your week!***Links:Ina Garten’s Italian Wedding Soup The original Samak StickiesHow to make Kari’s homemade version of “No-bake PB & Honey Stickies”NOTE: Process mixture finely so that it will pack well, and use very creamy peanut butter; the natural varieties do not work as well in this recipe. If your bars are crumbly and falling apart, dabbing a bit more peanut butter will help bind it together. Process and pulse 1 cup roasted salted peanuts in a food processor until roughly choppedAdd 2 cups Grape Nuts Cereal (or similar) and pulse until finely chopped, then transfer to a large mixing bowlGently heat 1 cup creamy peanut butter + ⅓ cup honey + ½ tsp vanilla paste; stir until smooth and creamyPour peanut butter mixture over the cereal mixture, then combine with (clean) hands until fully incorporatedUse a 2” scoop to pack and portion into individual balls, then use your hands to flatten into a puck shapeCan be eaten as is, or kept on the counter in an airtight container. You can also freeze them!This is a great recipe for teenagers and kids who are interested in helping in the kitchen! ***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]!Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

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