Are you hosting for fall holidays, gatherings, or dinner parties but have no idea what to make? And more importantly, are you wishing it could be easier and smoother?

Autumn is packed with reasons to celebrate — holiday feasts, game-day spreads, or casual weeknight dinners — but hosting can feel overwhelming when you’re juggling dietary needs, timing, and presentation.

This episode is your shortcut to planning beautiful, seasonal menus that impress without keeping you in the kitchen all night. By the end, you’ll discover:

1. Four ready-to-roll menus with mains, sides, and desserts that will have guests asking you for the recipe
2. Dietary-restriction-friendly swaps to keep your hosting vegetarian-friendly, kosher, or grain-free without sacrificing flavor
3. Tips for make-ahead dishes so that hosting can feel calmer

Press play now to plan fall gatherings that buzz with energy, taste incredible, and keep you at the heart of the party!

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This week’s episode is sponsored by La Baleine, makers of ancestral sea salts harvested from France.

La Baleine’s Kosher Sea Salt is uniquely naturally harvested from the Mediterranean Sea, crystallized by the sun and sea breezes, and responsibly sourced.

Additive free and 100% pure, its small, flake-like crystals make it perfect for everyday cooking. It seasons evenly, is easy to pinch, and enhances everything from soups and pastas to vegetables and meat.

👉 Grab a box here, or find it at your local Whole Foods Market, and make this sea-harvested kosher salt a staple in your kitchen. Use code BALKOS10 for $1 off your order!

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Links:

Sonya’s Menu 1: Rosh Hashanah or Fall Festive Gathering

Salad: Crunchy cabbage slaw with farro and pecorino (swap mayo for pecorino in the dressing to keep it non-dairy) from The Kitchen

Main: Sonya & Kari’s port and wine braised short ribs from the pop-up they cooked together

Side: Fried eggplant and honey “Berenjenas con Miel” by José Andrés for Food & Wine

Dessert: Pistachio cake with pomegranate glaze by Tannaz Sassooni for King Arthur Baking, or for a similar cake with plums try Andy Baraghani’s pistachio plum cake

Kari Menu 1: “Take it Outside” Picnic, Potluck, Camping, or Tailgate-worthy

Main: Swiss Chard Slab Pie by Kristin Donnelly for NYT Cooking (unlocked)

Side: Oven-roasted parsnips with hazelnut picada from the Gjelina Cookbook, via Stacey Snacks

Dessert:

What’s the secret to cooking fish so that it doesn’t stick to the pan?

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 an easy way to turn seasonal shelling beans into a brothy, rustic meal, and you’ll find out why grilled fish with tropical fruit salsa might be the next thing you’ll cook up for dinner.

Tune in for a quick dose of home cooking inspiration!

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Links:

Sonya’s style of cooking cranberry beans, and a similar recipe from Taste Space (just use fresh tomato and basil instead of tomato paste, and add stock to simmer the beans in)

A recipe for grilled swordfish with mango-pineapple salsa from Kevin is Cooking blog

The secret to perfectly grilled fish: mayonnaise! from The Kitchn

Kari tried this dish at Bluewater Grill Avalon on Catalina Island

Nicole Rucker’s amazing banana bread recipe can be found in her book Fat & Flour

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Got a cooking question? Leave us a message on our hotline at: 323-452-9084

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Book a farmers’ market tour with Sonya in Portland, OR!

Struggling to find baking recipes that look great online but flop when you try them at home?

That’s why we asked Sally McKenney, of Sally’s Baking, to share her foolproof fall bakes from her site and her new cookbook: Sally’s Baking 101. These are recipes that actually work every time, are stress-free, and will fill your home with the scent of brown sugar, warm chai, and buttery caramel.

By the end of this episode, you’ll be excited to bring these seasonally inspired treats to your own table and share them at potlucks, tailgates, and fall gatherings. You’ll discover:

1. How to bake up cozy fall treats with ease, from quick wins like Chai-spiced blondies to an impressive beginner-friendly apple cake
2. The unexpected ingredient that will be the go-to addition to your next batch of muffins
3. The secret behind Sally’s all-time most popular recipe: Chewy Chocolate Chip Cookies

Press play now to get inspired by fall recipes that will make your home baking easier, more delicious, and perfect for autumnal gatherings!

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This week’s episode is sponsored by La Baleine, makers of ancestral sea salts harvested from France.

A high-quality finishing salt can transform just about any dish, and their Le Saunier de Camargue Fleur de Sel with Herbes de Provence takes it a step further.

Blended with organic herbs — thyme, savory, rosemary, oregano, marjoram, and hyssop — it’s a timeless mix that adds fragrance and flavor to everything from roast chicken and vegetables, or even breads.

👉 Grab a jar here, or at your local Whole Foods Market, and bring the flavors of Provence straight to your kitchen. Use code LESAUNIERH15 for $2 off!

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Links:

Get your copy of Sally McKenney’s new cookbook: Sally’s Baking 101!

Follow Sally on Instagram, and find more of her trusted recipes on Sally’s Baking

Sally’s recipes mentioned in this episode:

Sally’s most popular recipe from her website: Chewy Chocolate Chip Cookies

A cake Sally hopes more people might try: Burnt Sugar Caramel Cake

An easy fall baked good: “Chai Spiced Blondies” (from Sally’s Baking 101)

A fall breakfast baked good: “Pumpkin Spice Latte Muffins” (from Sally’s Baking 101)

A cozy fall quick bread: “Apple Cider Spiced Bread” (from Sally’s Baking 101)

Sally's favorite fall cookie: Maple Brown Sugar Cookie

A delicious apple dessert: