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

***

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!

***

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).

***

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!

***

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!

Are you trying to decide what to cook for the holidays this year?

Whether you're hosting or attending a family or friends gathering, if you’re craving a delicious December, this week we’re sharing four menus to make your holiday planning and cooking more peaceful and joyful.

By the end of this episode, you’ll:

1. Discover four menus for Hanukkah, Christmas, and the holiday season that reduce decision fatigue and support celebrating in a way that matches your real life, not a picture-perfect ideal.
2. Find out about festive make-ahead mains, one-pan latkes, and a wide range of easy vegetable sides
3. Learn our go-to kid-friendly desserts, like our must-make chocolate-covered oranges

Listen now to take the pressure off your holiday cooking and step into a December that feels calmer, clearer, and deliciously doable!

***

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 Hanukkah Party Menu:

Sheetpan latke board Adeena Sussman

Socca pancakes by David Leibovitz, with romesco sauce from Love & Lemons

Spinach, grapefruit, avocado salad with sesame vinaigrette from Food & Wine

Ice cream with olive oil and dates by Ali Slagle for NYT Cooking (unlocked)

Sonya’s ponchiki (little farmers cheese donuts)

Kari’s Intimate Hanukkah Dinner Party:

Make-ahead latkes, reheat for several serving on several boards with classic toppings

Leafy herby salad by Alison Roman

Roasted chicken drumsticks from Healthy Recipes Blog

Mac will make Sonya’s chocolate dipped cara cara’s

Boozy pear cake based on French apple cake by Jennifer Segal from Once Upon a Chef

Purchased black and...

What if you could host a brunch where nearly every single dish was made ahead of time?

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 learn the tips and strategies for starting a cookbook club, and you’ll also discover must-try recipes from Samin Nosrat’s new cookbook: "Good Things."

You’ll also get inspired to try Kari’s make-ahead-friendly seasonal brunch. The recipes and dishes are kid-friendly and are ideal for hosting large and small groups alike.

Tune in for a quick dose of home cooking inspiration!

***

Cookbook club links:

Samin Nosrat’s new cookbook: Good Things

Some of the recipes we cooked was her curried carrot and coconut soup recipe, chicken braised with harissa and apricots, and creamy lemon-miso poppy dressing. The roasted squash, spicy Caesar, and passion fruit parfait recipes can be found in the book!

Kari’s brunch links:

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

Spinach sheet pan quiche from Smitten Kitchen

Slow cooker apple butter from Family Food On The Table, made with a combination of apple, persimmon, and pear

An easy citrus salad (you could top with passion fruit), and a fruit salad of sliced apple, persimmon, and pear

***

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!

How do you choose from the endless holiday cookie recipes to include in your holiday baking?

Whether you’re prepping for a cookie swap, assembling homemade gift boxes, or heading to a holiday potluck, this episode is your calm, curated roadmap through the season’s abundant baking options.

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

1. Which cookies and sweet treats pack and travel well—and how to choose the ones that keep their ideal texture for days.
2. A Martha Stewart must-bake recipe, along with nostalgic classics that delight all ages (especially the kid inside us).
3. Three standout slice-and-bake options: Dorie Greenspan’s iconic “World Peace Cookies,” a mosaic-style pistachio–dried fruit cookie, and a double-chocolate biscotti perfect for pairing with a hot cup of coffee or tea.

Press play now, and bake holiday treats that will fill your kitchen with buttery warmth, sugar, and spice!

***

LINKS

Nostalgic Cookies

• Peanut butter blossom cookies by The Gerror Family for NYT Cooking (unlocked)
• Sonya’s marionberry rugelach
• Spoon Cookies from Gourmet magazine

No-Bake

• Rum balls by All Recipes
• Chocolate-dipped pretzels from House of Nash Eats
• Peanut butter balls with rice kispies

Colorful

• Peppermint stripe cookies by Susan Spungen for NYT Cooking
• Confetti cookies by Smitten Kitchen
• Decorated Best sugar cookies recipe by Susan Spungen for NYT Cooking
• Grasshopper brownies by Yossy Arefi for NYT Cooking

Fruity

• Cranberry streusel bars from Bake From Scratch, recommended by Shannon Sarna
• Chewy almond-raspberry sandwich cookies from Bon Appetit
• Orange blossom water crinkle cookies from the Splendid Table, and a similar almond cookie with

What are the recipes you can return to again and again – the ones that will warm you up, can be made quickly, and that your friends and family ask for the most?

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 meatball soup recipe that can be turned into multiple meals, why the internet-famous “Glow Soup” is our go-to fall dish, and a retro chowder that comes together quickly for a quick weeknight meal. You’ll also hear about our favorite way to use up apples, and how a date sesame chocolate bar inspired modifications to a tried-and-true cookie recipe.

Tune in for a quick dose of home cooking inspiration!

***

Links

Chicken cheddar chowder from Cooking Light Magazine, served in bread bowls, and a quicker chicken corn chowder without cheese

The TikTok-famous Glow Soup

Slow cooker apple butter from Family Food On The Table

Sonya’s tahini chocolate cookies, she used the recipe, made with 100% all-purpose flour, and added chopped dates along with the chocolate, as well as a sprinkling of sesame seeds on top

***

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!

Are you overwhelmed trying to find holiday gifts? Want to give a home cook a gift they will truly use and love?

If you’ve ever wanted to give a food friend a present that feels both thoughtful and useful, this episode is your guide. As two cooks who have spent countless hours in real home kitchens, we’re sharing the gifts that genuinely make a difference: reliable tools, pantry items that transform simple meals, and unique products that help people cook and host with more ease, beauty, and deliciousness.

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

1. A wide range of gift ideas — from edible treats to equipment upgrades — all items we personally use, love, and have gifted (or been gifted!) ourselves
2. Options across every price point, from everyday essentials to splurge-worthy standouts
3. Meaningful ways to give this season that support small businesses, local makers, and your wider food community

Tune in now for our curated list of this year’s most-loved gifts for home cooks and food friends!

***

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 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! Their biggest sale of the season is on, and you’ll get up to $200 Off through Monday, December 1st. Missed the sale? You can still get $75 off anytime at mill.com/foodfriends with code FRIENDS.

***

Links:

Kitchen Equipment & Serving:

Immersion blender