Have you ever wondered how to incorporate more whole grains easily into your cooking and baking?

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 homemade Einkorn graham crackers that are as wholesome as they are snackable. You’ll also discover “Monkey Bread” made from leftover sourdough that’s irresistibly buttery, cinnamony, and perfect for sharing.

Tune in for a quick dose of home cooking inspiration!

Links:

Adrian Hale’s new book Einkorn Made Easy, and recipe for “Communal Table Bread - My easiest first bread recipe”, and take a sourdough bread baking class with her in person in Portland

Sonya’s take on Adrian’s Einkorn Graham Crackers

Sourdough monkey bread by Amy Bakes Bread

Easy monkey bread with store-bought biscuit dough from All Recipes

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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!

Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

Who doesn’t love a great appetizer – but do you get stumped on what to serve? Are you looking for something a little more exciting than crudites and a cheese board?

This week, we’re sharing our go-to appetizers for festive hosting. These are small bites that you can easily make (or even buy!), that will encourage your guests to graze and linger for “just one more bite.”

By the end of this episode, you’ll:

1. Walk away with a go-to list of 16 appetizers you can mix and match for any kind of gathering - whether you’re hosting or headed to a potluck
2. Learn how to create a mix of homemade, make-ahead, vegetarian, and store-bought options
3. Discover nostalgic classics like sausage balls and roasted chestnuts, as well as unexpected spicy treats like a flavorful edamame starter and an Indian-inspired snack mix

Press play now to discover an appetizer game plan for your next December gathering!

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This week's episode is sponsored by Burlap & Barrel!

We rely on Burlap & Barrel for the spices we cook with the most, because their quality really does make everything taste better. This time of year, we find ourselves reaching for a few favorites again and again.

• Royal Cinnamon goes into our holiday gingerbread cookies, overnight oats, and we even add a pinch to our French press coffee in the morning. It’s naturally sweet and fragrant and makes everything taste like a treat.
• We love to add New Harvest Turmeric to our rich, brothy vegetable soups, steamed rice, and big pots of coconut red lentils. It adds that unmistakable golden glow and warmth that always makes friends ask, “What’s in this dish?”
• And Cured Sumac is our secret for roast chicken — especially when it’s sharing the table with freshly fried latkes. Its lemony, earthy tartness is the perfect lively counterpart to those decadent, crispy potato pancakes.

If you want to stock up, Burlap & Barrel is offering a rare holiday deal through December 31st for new customers: buy any two spices and get a free jar of Royal Cinnamon with code CINNAMONFF (just add the cinnamon to your cart first).

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LINKS

Snacky:

Two-ingredient crackers from The Big Man’s World

Indian Snack Mix (Chewda) by Aarti Sequeira, from Food Network

Maple bourbon chestnut and dates from Justine Snacks

Miso-maple walnuts from Epicurious

Veggie/Easy:

Orange marinated olives by Carolina Gellen

Black bean, orange peel edamame...

What’s the last recipe you made that instantly earned a spot in your regular dinner rotation?

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 our new go-to beef-and-vegetable soup that can be made days in advance, freezes well, and is a complete meal all in one pot. You'll also discover a meatless stuffed pepper recipe that's cheesy, full of chickpeas, and relies on pantry staples.

Tune in for a quick dose of home cooking inspiration!

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Links:

Vegetable Beef Soup by Melissa Knific for NYT Cooking (unlocked), and a similar slow cooker version from The Recipe Rebel

Stuffed peppers with chickpeas and cheese 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. 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!

Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!