Planning a backyard dinner, summer party, or easy weeknight hangout but have no idea what to serve?

If you’re craving a relaxed way to bring people together around food, this episode serves up four summery, crowd-pleasing menus that are just as low-effort as they are flavor-packed. Think: charred corn brushed with lime butter and spiced with harissa, salads bursting with juicy peaches tossed in a tangy vinaigrette, and creamy no-bake desserts that you can make ahead and forget until it’s time to wow your guests.

By the end of this episode ,you’ll:

1. Discover 4 complete menus that highlight peak summer produce and are designed to be make-ahead friendly and low-effort
2. Learn how to make a quick 10-minute main that keeps time at the stove to a minimum
3. Find your go-to no-bake dessert made with fresh berries and a few smart shortcuts

Press play to hear easy, flavor-packed summer menus — your next delicious get-together is waiting!

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Links:

Sonya’s Menu #1

Main: Grilled chicken with yogurt marinade (whole chicken) by Tom Mylan from Food and Wine, and a version with boneless skinless chicken breasts by Elise Bauer from Simply Recipes (you can also use cut up chicken parts). You can swap a dairy yogurt for an unsweetened plain coconut yogurt.

Side: Grilled corn chili lime butter, but swap the chili powder for a Harissa spice mix, and if you want it butter free you could also do this grilled corn with harissa from Serious Eats

Salad: Sliced peaches and tomatoes with a pomegranate molasses dressing like this one from Maureen Abood, topped with fresh mint and/or basil

Dessert: Blueberry lemon icebox cake from Sally’s Baking Addiction, make it dairy-free with a whipped coconut topping or your favorite non-dairy heavy cream replacement

Kari’s Menu #1

Salad starter: A bibb lettuce salad from Two Peas and Their Pod, but skip the avocado, cucumber, and cheese

Main: Butteriest Black Pepper Fish by Shilpa Uskokovic from Bon Appetit

Side: Mustardy smashed potatoes with jalapeno gremolata from Athena Calderone and her book “Cook Beautiful”

Dessert: Simple glazed lime cake from Bon Appetit, served with a trio of sorbets (thanks for the suggestion, Sonya!)

Sonya’s Menu #2

Main: Sungold tomato pasta from Wishbone...

Are you tired of the same old pasta and red sauce? What if a store-bought container of hummus could be transformed into a family-friendly weeknight pasta dish?

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 this 5-star lemony hummus pasta that is kid-approved, and you’ll also discover an easy sheet-pan dinner that uses an unexpected seasonal ingredient!

Tune in for a quick dose of home cooking inspiration!

Links:

Lemony Hummus Pasta by Christian Reynoso via NYT Cooking

Our favorite brand of storebought Little Sesame Hummus (not sponsored, we just love it!)

Greek lemon potatoes from Recipe Tin Eats

Sonya’s sheet-pan lemony baby artichokes and potatoes, and also her simple roasted artichoke 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. 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!

When’s the last time you made a burger at home that was better than takeout?

Whether you're craving a juicy smash burger, need a foolproof turkey patty, or want a plant-based option that actually tastes good, it’s easy to fall into the trap of thinking great burgers only come from restaurants. But burger night at home can be quick, easy, and way more customizable than you might think — especially when you’ve got pro tips from two former personal chefs.

By the end of this episode you’ll:

1. Master the art of deeply savory, crisp edged burgers, from the of smash burgers to the secret to juicy turkey patties. No grill required!
2. Discover unexpected flavor upgrades—like mustard-brushed patties, kimchi toppings, and a 5-star recipe for an entirely vegan option
3. Learn how to build a low-stress, high-impact burger bar with topping must-haves and sides that make even a weeknight dinner feel like a party (without the stress).

Press play for your next easy, healthy dinner that is stacked, sauced, and sizzling with flavor!

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This episode is sponsored by Spicytude: premium Indian spice kits and flavorful recipes!

Spicytude makes Indian cooking easy with all-in-one spice kits. They source and blend the finest spices in perfect proportions, providing you with recipe cards and video instructions to guide you through the cooking process. Say goodbye to half-used spice jars turning to dust at the back of your pantry, and say hello to the era of precise and flavorful culinary experiences!

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Links:

Homemade smash burger by Kenji Lopez Alt for Serious Eats

Bacon and kimchi burgers by Wesley Genovart from Food & Wine

A classic turkey burger recipe; add finely diced peppers, or shredded zucchini, chipotle pepper, sliced scallions, or herbs to modify it to your liking. Worcesteshire is a great addition too.

Sonya’s turkey kotleti (small turkey patties)

Mark Bittman’s salmon burger from NYT Cooking made with fresh salmon (unlocked)

Ina Garten’s salmon cakes made with leftover salmon

Homemade tartar sauce and Kenji’s shake shack sauce from Serious Eats

Double Drive-Thru veggie burgers by Chloe Cascarelli for Food & Wine, with Thousand Island sauce made with tofu

Searching for a recipe you can bring to your next potluck?

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 two recipes that can serve a crowd, or are great for make-ahead meals. You'll want to make a spinach ruffle milk pie—a savory, veggie-packed twist on spanakopita that’s perfect for meal prep, healthy lunches, or dinner parties—and a nostalgic monster cookie recipe that’s chewy, gluten-free, and ideal for freezing ahead.

Tune in for a quick dose of home cooking inspiration!

Links:

Hetty Lui McKinnon’s Tenderheart Cookbook, which has her recipe for savory spinach and mint ruffle milk pie

Here’s another take on a savory phyllo spinach and feta pie from Super Golden Bakes, and one that looks delicious from Serious Eats

Sonya’s apple and honey ruffle milk pie with video on how to ruffle your phyllo dough

Monster Cookie recipe (double to make 15 lbs of cookie dough just like Kari did!)

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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.

Order Sonya's cookbook Braids for more Food Friends recipes!

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com

Ever feel overwhelmed with what to bring to a potluck or summer picnic?

Whether you’re heading to a park gathering or a crowded family reunion, choosing the right dish can feel weirdly high-stakes, especially when you want something portable, crowd-pleasing, and easy to make ahead. We’ve got you!

We’re sharing all our tips and inspiration to ensure that your dish is the one people can’t stop talking about—the one that’s gone before you can even grab a plate!

By the end of this episode, you’ll learn how to make:

1. Two easy sides that you can prepare in individual portions
2. No-fuss desserts like a creamy no-bake blueberry cheesecake and a citrusy creamsicle pie
3. How to make presentation, prep, and adaptability easier so your dish stands out and survives the buffet table

Hit play now and walk into your next gathering with a dish that looks great, travels well, and was easy to make!

Links

Sides:

Corniest corn muffins from Smitten Kitchen

Mini pimento cheese balls

Salads:

Sonya’s rainbow salad recipe from her Substack

Julia Turshen’s zucchini, red onion and pistachio salad with a preserved lemon vinaigrette

Mains:

The famous grinder TikTok sandwich with the salad part + how to assemble the sandwiches from the Country Cook, and a fully vegetarian version from I Heart Vegetables

Slow cooker beef sliders from The Defined Dish, and a similar take on slow cooker beef with a Mississippi roast by Jenn Crippen for All Recipes

Creamy vegetable casserole, aka Midwest vegetable casserole

Foil packs of carnitas from Serious Eats for griddled tacos

Desserts

A slightly gussied-up version of a no-bake blueberry cheesecake from Natasha’s Kitchen, and an easy classic no-bake blueberry cheesecake made with whipped topping from All Recipes

No-bake orange creamsicle pie made with orange marmalade from Every Day Pie, and a no-bake creamsicle pie with shortbread crust

Are you searching for easy recipes that you can make ahead and might even feed a crowd?

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 a farmers market-inspired kale and strawberry salad and our go-to chicken salad recipe; both are ideal for lunch prep, or even a laid-back summer dinner.

We're also answering a listener's question, and you'll discover how to take two classic chicken dishes and turn them each into make-ahead-friendly braises that make hosting that much easier.

Tune in for a quick dose of home cooking inspiration!

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Links:

Sonya’s Strawberry, kale, almond date salad from our Substack, inspired by Emily Park’s take on the strawberry, sugar snap pea, turnip salad from Hetty Lui McKinnon’s Tenderheart Cookbook

Kari’s chicken salad from our Substack

The Silver Palate’s Chicken Marbella from NYT Cooking (unlocked)

Melissa Clark’s sweet and spicy roast chicken from NYT Cooking (unlocked)

Sonya’s one-pot chicken, potato, and prune dish

A gremolata from The Kitchn to top your chicken with

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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.

Order Sonya's cookbook Braids for more Food Friends recipes!

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Ever wonder what chefs actually eat at home when no one’s watching What if “What I Eat in a Day” was honest, doable, and full of shortcuts you’ll actually use?

We’re breaking down what we really eat in a day—from breakfast and lunch to snacks and dinner. You’ll get a behind-the-scenes look at how we feed ourselves throughout the week, including the pro tips, comforting rituals, and tiny habits that make home cooking easier and more joyful.

By the end of this episode, you’ll discover:

1. How to create more ease and efficiency in your morning routine with two different approaches to breakfast
2. High-protein meals and on-the-go snacks that will get you through the day
3. Two honest sheet-pan dinner reviews: the one we’d make again, and the one that we’re on the fence about

Listen now for a behind-the-scenes peek, practical inspiration, and a fresh perspective on your everyday meals!

Links:

Day #1 -Sonya

• Breakfast - French press coffee, 2 jammy eggs, 2 corn thins topped with almond butter, sliced almond, goji berry, and walnut
• Lunch - Tuna salad sandwich on local sourdough, potato chips, sliced veggies + pickles
• Dinner - Sheet-pan turmeric chicken and crispy rice, with added mushrooms (made on a Great Jones sheet pan), with salad with tahini yogurt dressing (which works great with plain non-dairy yogurt too)
• Dessert - A bit of dark chocolate and tea

Day #1 - Kari

• Breakfast - mango smoothie
• Lunch - Leftover pasta from the night before: sheet pan eggplant lasagne, which was a combo of eggplant parm recipe and sheet pan lasagne recipe
• Snack - harvest whole wheat crackers, aka...

Ever wonder why your scrambled eggs turn out dry or flat, instead of fluffy and light?

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 this chewy, almond-scented amaretti cookie that’s naturally gluten-free and perfect with a cup of coffee or tea for your next afternoon snack. Plus, we break down how to cook soft, creamy scrambled eggs for a crowd—ideal for your next brunch or family breakfast.

Tune in for a quick dose of home cooking inspiration!

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Links:

Babkush in Portland for babkas, rugelach, amaretti cookies, and more

Ottolenghi’s amaretti cookie recipe

Ali Slagle’s scrambled eggs for a crowd recipe from NYT Cooking (unlocked)

Alison Roman’s perfect buttermilk pancakes

Pancake batter dispenser

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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.

Order Sonya's cookbook Braids for more Food Friends recipes!

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!