Do you love the smell of simmering soup and freshly baked cookies filling your kitchen... but don't think you can manage cooking all that on a busy weekday?

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!

You’ll want to make a super easy, viral "glow" soup; it's velvety, full of nutrients, and fully plant-based. And for dessert, you’ll get inspired to whip up perfectly crispy-edged, chewy, chocolate chunk tahini cookies that come together in minutes.

Tune in for a quick dose of home cooking inspiration!

This holiday season, are you searching for easy party snacks that you can make-ahead so you can relax and enjoy your own party?

Whether you're asked to bring an appetizer to a gathering or you’re hosting a holiday get-together, coming up with fresh, crowd-pleasing hors d’oeuvres can be a challenge. This episode offers creative party snacks from two former personal chefs who will help you create a memorable party!

In this episode, you’ll discover:

1. Expert tips for transforming a simple starter like olives and almonds
2. Recipes that can be scaled up for large parties or scaled down for intimate gatherings, with tips from entertaining mavens like Martha Stewart.
3. Decadent ideas that include a bit of caviar, to irresistible comforting appetizers like nostalgic queso dip

Listen now to discover a world of party snacks that will keep your guests talking and your gatherings deliciously unforgettable!

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Links

Martha Stewart’s blanched snowpeas stuffed with boursin cheese

Endive boats with pear and blue cheese from The Yellow Table

Amelia Satlsman’s roasted almonds and green olives, you can also find her squash puree for crostini in the The Santa Monica Farmers’ Market Cookbook or try this butternut squash puree

Three ingredient goat cheese stuffed dates from Live Eat Learn

Sonya’s beet-cured gravlax

Ottolenghi’s butternut squash and tahini spread

Tarte au soleil from Smitten Kitchen

Mississippi roast by Jenn Crippen for All Recipes, and the NYT Cooking version

Classic queso dip from All Recipes, and one without the Velveeta from Recipe Tin Eats

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Order Sonya's debut cookbook

Are you in search of a salad that actually tastes exciting AND you can make-ahead for meal prep or 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 winning make-ahead seasonal salads. You’ll want to try a colorful, nutty Napa cabbage salad that will hold up for days, or an equally stunning radicchio salad filled with comforting bites of dates and salted walnuts.

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LINKS:

Tune in for a quick dose of home cooking inspiration!

Sonya’s Napa cabbage salad with peanut dressing

Gochujang salmon from Cooking Therapy

David Tanis’ persimmon salad with radicchio and walnuts from NYT Cooking, and radicchio salad with dates and hazelnuts by Joanna Weir from Epicurious

Indian pav bhaji from Indian Healthy Recipes, and another from Cook with Manal

Pomegranate molasses salad dressing by Maureen Abood and whole grain dijon maple vinaigrette from Plays Well With Butter

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Got a cooking question? Call in and leave us a voicemail on our kitchen phone! 323-452-9084

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Order Sonya's debut 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!

Do you feel overwhelmed by the onslaught of Thanksgiving recipes and techniques coming at you?

Tune into our episode to unlock your best holiday meal. We’re covering 5 essentials: classic roast turkey, the creamiest mashed potatoes, rich gravy, an exciting veggie side, and a stunning dessert.

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

1. Reliable tips and techniques for the perfect (never dry) turkey
2. The secret to creamy, make-ahead mashed potatoes
3. 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!

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Links:

Classic plug-in turkey roaster

How to dry brine a turkey from The Kitchn

Digital meat thermometer

Sonya’s go-to roast turkey

Turkey stock from roasted turkey wings from How Sweet Eats

Classic last-minute gravy with turkey stock by Julia Moskin and Kim Severeson for NYT Cooking

Ultra creamy mashed potatoes made with a ricer or food mill by Andy Baraghani for Bon Appetit

And perfect mashed potatoes (no special gear required) by Elise Bauer for Simply Recipes

How to reheat mashed potatoes from The Kitchn

Hetty Lui McKinnon’s sticky gochujang brussels sprouts from her cookbook Tenderheart

Have you ever picked up a haul of mushrooms and felt stumped on how to make the most of them?

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 how a kitchen fail can take an unexpected turn thanks to the gift of foraged mushrooms. And you’ll learn how to make a seasonal upgrade to classic French onion soup that relies on a slow cooker and some simple roasted mushrooms.

Tune in for a quick dose of home cooking inspiration!

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Links:

Mushroom brush

Sauteed chanterelles mushrooms with butter and garlic from The Polonist

Mushroom and gruyere grilled cheese from Always from Scratch

Slow cooker caramelized onions from Gimme Some Oven

Garlic butter roasted mushrooms from Smitten Kitchen

Caramelized French onion and mushroom soup from Williams Sonoma (just add farro to make it like Kari’s!)

Slow cooker beans from Jennifer’s Kitchen

Slow cooker apple butter from Family Food On The Table

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Want more support in the kitchen? We’re expanding our offerings and would love your input. Fill out our survey and enter our giveaway!

***

Got a cooking question? Call in and leave us a voicemail on our kitchen phone! 323-452-9084

Sign up for our newsletter here for special offers and opportunities

Order Sonya's debut 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!

Are you bored with serving the same old veggie recipes week after week? Do you wish you could transform everyday ingredients into easy, vibrant, plant-forward meals?

Tune in to our conversation with Justine Doiron of Justine Snacks. Justine has inspired countless home cooks with her viral vegetable-centric recipes and her passion for making seasonal produce the star of any meal.

In this episode, you’ll learn:

1. Pro tips on what to cook with fall favorites like cabbage, squash, and fennel
2. The simple yet sophisticated 15-minute noodle recipe that’s so good, her friends beg her to make it
3. The one pantry ingredient that Justine always keeps on hand – and how she uses it to boost any dish

Don’t miss this chance to learn about Justine’s practical, approachable take on plant-forward cooking, and bring more vegetable-first, flavor-packed meals into your own kitchen!

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Links:

Grab a copy of Justine Doiron’s new cookbook: “Justine Cooks”

Discover more of Justine’s recipes on TikTok, Instagram, YouTube, and her website

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Recipes from this episode:

Spinach and ricotta gnudi

Zhoug beans with crispy potatoes

Crispy lime cabbage with turmeric white bean mash

Upside-down blueberry cake

Tiramisu cookie

The world-famous Butter Board

Ina Garten’s engagement roast chicken recipe

***

Want more support in the kitchen? We’re expanding our offerings and would love your input. Fill out our survey and enter our giveaway!

Got a cooking question? Call in and leave us a voicemail on our kitchen phone! 323-452-9084

Sign up for our newsletter here for special offers and opportunities

Order Sonya's debut 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!

Want more support in the kitchen? We’re expanding our offerings and would love your input. Fill out our survey and enter our giveaway!

***

Is your week feeling extra full and hectic? Are you searching for satisfying meals that will warm up your day?

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!

You’ll discover a surprising 10-minute breakfast that’s gluten-free and full of flavor, and you’ll also learn how to make a comforting batch of classic cabbage rolls… and what to do if your recipe doesn’t go quite as planned.

Tune in for a quick dose of home cooking inspiration!

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Links:

Noona buckwheat flour pancake mix

Sonya’s stuffed cabbage recipe and her vegetarian stuffed cabbage, both of which can also be found in her cookbook, Braids

***

Got a cooking question? Call in and leave us a voicemail on our kitchen phone! 323-452-9084

Sign up for our newsletter here for special offers and opportunities

Order Sonya's debut 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!

Want more support in the kitchen?

We’re expanding our offerings and would love your input. Fill out our survey to be entered in our giveaway, and for more home cooking inspiration, sign up for our free Substack!

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What’s your ultimate comfort food on those chilly, bone-tired days?

Sometimes you need soul-soothing meals that offer comfort but don’t require hours in the kitchen or a pile of dishes; and other times, comfort can mean spending a day in a warm, cozy kitchen.

This week, we explore our top one-pot wonder dinners, warming you from the inside out while keeping the mess to a minimum.

By the end of the episode, you’ll:

1. Discover the easiest one-pot creamy broccoli mac & cheese
2. Learn about a versatile vegan curry that uses pantry staples
3. Find out about an unexpected sheet pan dinner that’s kid-tested and mother-approved!

Tune in now to master the art of one-pot meals that will fill your home with mouthwatering aromas and will simplify your busy weeknight cooking!

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LINKS:

Ali Salgle’s one-pot broccoli mac and cheese for NYT Cooking

One-pot bucatini with cauliflower and capers from Martha Stewart

Ina Garten’s easy turkey lasagna

One-pot chicken meatballs with greens by Yasmin Farh for NYT Cooking

Braised coconut chickpeas with greens by Faith Durand for The Kitchn i

Sheet-pan bibimbap by Eric Kim for NYT Cooking

Slow cooker/Crock Pot tortilla soup from Spend With Pennies

Sarah DiGregorio’s slow cooker pasta e fagioli for NYT Cooking

20-minute rotisserie chicken tortilla soup (without a slow cooker) by Olivia Adriance

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