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  • What We Eat in a Day! What We Really Cook At Home, Spring Edition

    What We Eat in a Day! What We Really Cook At Home, Spring Edition
    2026/05/12
    Ever wonder what private chefs actually cook for themselves when they’re tired, busy, craving comfort food, or stuck in a cooking rut?If your meals have been feeling repetitive lately, this episode offers a look at two real days of home cooking with new ideas to get you through the week. Through practical meal planning, freezer clean-outs, farmers market finds, and smart store-bought shortcuts, we share the kinds of meals we actually make on a regular day—approachable, flexible, and satisfying.By the end of this episode, you’ll:Discover make-ahead breakfast: including a new take on chia pudding, a prep-friendly frittata, and a whole-grain muffin you can bake in minutesLearn simple ways to rely on your freezer to get dinner on the table — all you need is a bag of dumplings and a bunch of greensFind out how lunch can come together in 10 minutes or less and still feel fresh and substantialPress play now for a behind-the-scenes look at what two food-loving home cooks actually eat in a week — and leave with ideas you’ll want to make right away!***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!Our next gathering is May 13th at 4:30 PM PT! See you soon!***Sonya Day #1Breakfast: Blackberry coconut chia pudding topped with fruit and almonds (blackberries and strawberries)Lunch: Jammy eggs, sauerkraut, fruit, veggies, sourdough crackers (Share crackers brand)Dinner: Berbere meatballs from NYT Cooking (unlocked), oven roasted sweet potatoes cubes with lemon rounds and onion wedges, spring salad with radishes and snap peasKari Day #1Breakfast: Breakfast brownies, a recipe I’m testing, but using this chocolate amaretti cookie as a starting point, subbing in oats, banana, dates, wheat bran, etc. Recipe forthcoming!Lunch: Beef kimbap from H Mart, dragon fruit, crunchy ramen chipsDinner: One-pan dumplings with kale by Ali Slagle from NYT CookingSonya Day #2:Breakfast: Millet muffin from Super Natural Every Day alongside a yogurt bowl with ground flax, pepitas, wild blueberries, goji berries, kiwiLunch: Spring chicken salad (with leftover chicken roasted chicken breast, sugar snap peas, scallions, celery stalk + leaves, mayo, whole grain dijon), strawberries, Bittman’s sourdough, simple green salad with lemon and olive oilDinner: Black bean soup + “all the greens salad” with lettuce, sugar snap peas, cucumbers, bok choy, mint, scallion in a sesame soy dressing Kari Day #2:Breakfast: Life-changing egg frittata: I followed ratios with eggs, heavy cream, sharp cheddar, and caramelized onions; added tarragon, oregano, basil, blanched greens and ½ cup of pickled jalapenos.Lunch: Green leaf lettuce with lemony vinaigrette (use both whole grain and dijon mustard, add maple syrup, omit the thyme, use good olive oil) with tons of dill, chunks of avocado, and nasturtium from my gardenDinner: Beef bulgogi (pre-marinated from H Mart), lettuce wraps with kimchi, spinach, and bean sprouts, and the hoisin sauce approved by my friend Malin :)****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!
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    36 分
  • A Turkish Pastry with a Buttery Dough + Jammy Sugar Cookies! Our Best Home Cooking Bites of the Week

    A Turkish Pastry with a Buttery Dough + Jammy Sugar Cookies! Our Best Home Cooking Bites of the Week
    2026/05/07

    What if the key to more creative home cooking isn’t more options — but better constraints?

    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 how to make a simple, no-knead, no-rise dough for Turkish poğaça—savory pastries filled with spinach, herbs, and feta. You’ll also discover a jam-swirled sugar cookie that came to us from a listener suggestion.

    Tune in for a quick dose of home cooking inspiration!

    ***

    For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!

    Our next gathering is May 13th at 4:30 PM PT! See you soon!

    ***

    Links:

    Ayse’s poğaça (Turkish pastry) from Sonya

    Sonya’s baklava recipe

    Jam sugar cookies from Hewn Bakery in Evanston, IL, and chef Ellen King’s book, Heritage Baking (Thanks, Diane, for the rec!)

    ****

    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.

    Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!
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    17 分
  • Sheet-Pan Meals for Easy Spring Cooking at Home

    Sheet-Pan Meals for Easy Spring Cooking at Home
    2026/05/05

    Are sheet-pan dinners the ultimate weeknight shortcut, or are they overrated?

    If you’ve ever tried one and ended up with soggy vegetables, unevenly cooked protein, or underwhelming flavor, you’re not alone. In this episode, we break down what makes a sheet-pan dinner work, and how to get better results from simple, oven-roasted meals.

    We’re sharing a handful of spring-forward recipes, along with the small technique shifts that make a big difference.

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

    1. A crispy rice sheet-pan dinner with everything you love about fried rice, without the stovetop
    2. A popular Nigella Lawson’s tray bake that highlights spring produce
    3. How to make sheet-pan eggs with herbs, vegetables, and feta for easy breakfasts, sandwiches, or quick dinners

    If you’re looking for straightforward ways to improve your weeknight cooking, this episode will change how you use your oven!

    ***

    For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!

    ***

    Links:

    Chicken and pea tray bake from Nigella Lawson

    Liz’s roasted broccoli salad by Pinch of Yum

    Rainbow veggie sheet-pan with green tahini sauce by Jenn Eats Good

    Sheet-pan crispy rice with bacon and broccoli by Ella Quittner via Food52

    Sheet-pan eggs and veggies by Ali Slagle for Food 52

    Puttanesca fish tray bake by Recipe Tin Eats

    Viral sheet-pan Doner Kebab from Feel Good Foodie

    Chili-stuffed poblano peppers from Taste of Home

    Other recipes:

    Rainbow salad

    Maple and Miso Sheet-Pan Salmon with Green Beans by Colu Henry 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.

    Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!
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    30 分
  • A Memorable Spring Menu, Seasonal Fried Rice & the Best Philly Sandwich | Best Bites with Special Guest David Page

    A Memorable Spring Menu, Seasonal Fried Rice & the Best Philly Sandwich | Best Bites with Special Guest David Page
    2026/04/30

    A Memorable Spring Menu, Seasonal Fried Rice & the Best Philly Sandwich | Best Bites with Special Guest David Page

    What makes a meal truly memorable? And what’s actually worth repeating at home?

    In this bite-sized episode, we’re sharing the best things we ate this week — and with special guest David Page of “Culinary Characters Unlocked” — to inspire each other and you.

    By the end of this episode, you’ll discover a simple but unforgettable spring menu, a fried rice that makes the most of seasonal ingredients, and a Philly sandwich that lives up to the hype.

    We also get into a few cooking techniques, from reverse-searing steak to building a seafood stew, that are worth trying (or rethinking) in your own kitchen.

    Tune in for a quick dose of home cooking inspiration.

    ***

    For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!

    ***

    Links:

    Tune into David Page’s Culinary Characters Unlocked wherever you listen to podcasts!

    The menu from the birthday party: Farro & spring radish salad, spring green salad, marinated farm asparagus, thyme-scented baby new potatoes, Pacific NW smoked salmon, grilled Bavette steak

    The potatoes were prepared similarly to simple roasted new spring potatoes (but add thyme!)

    Green garlic salsa verde from Wishbone Kitchen

    Kari’s fried rice: Use avocado oil to fry the rice first; add butter and spring onion tops and cook until softened. Add scrambled eggs into the buttery onion mixture until just cooked. Add favas to warm them up; top with fresh dill and crumbled feta.

    David’s best bites:

    Philly Roast Pork Sandwich from Serious Eats

    SF-style Cioppino (but David prefers to cook each fish element separately)

    Reverse-seared steak from Serious Eats

    ****

    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.

    Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!
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    26 分
  • Make it Mediterranean! Everyday Cooking with Yumna Jawad of Feel Good Foodie

    Make it Mediterranean! Everyday Cooking with Yumna Jawad of Feel Good Foodie
    2026/04/28
    Do your weeknight meals ever start to feel a little flat — even when you’re cooking all the time?In this episode, we’re talking to Yumna Jawad of Feel Good Foodie, known for her viral, approachable dishes. She shares how she transforms familiar recipes like banana bread, pancakes, and sheet-pan dinners with Mediterranean ingredients in ways that feel accessible for home cooks.By the end of this episode, you’ll discover:The five Mediterranean ingredients to stock your pantry with, so you can easily whip up delicious weeknight dinnersUnderstand what makes a recipe go viral (including a must-try pasta)New ways to use up oats – including a unique take on a savory breakfastPress play now for practical home cooking tips that will make your meals brighter, and weeknight dinners feel easier!***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!***Links:Yumna’s website, Feel Good Foodie, her Instagram, and her TikTokGrab a bag of her Oath Oats!Recipes:Strawberry rose pancakes and tahini banana bread, full recipes can be found in her cookbook: The Feel Good FoodieDry yogurt with strawberry and spirulina powderStuffed onions with ground beef and riceOvernight oats recipeOne-pot Arabic-style stewViral recipes: Baked feta pasta, pasta chips, and cottage cheese ice cream Yumna’s top Mediterranean ingredients: feta cheese, dates, tahini, olives, oregano, lemon****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!
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    28 分
  • A Chili Cook-Off + Cookbook Club Recap: Edna Lewis’ Taste of Country Cooking | Best Bites of the Week

    A Chili Cook-Off + Cookbook Club Recap: Edna Lewis’ Taste of Country Cooking | Best Bites of the Week
    2026/04/23

    What actually wins a chili cook-off — and is it even the kind of chili you want to eat?

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

    By the end of this episode, you’ll discover why Edna Lewis' "The Taste of Country Cooking" is an essential addition to any cookbook collection, plus the recipe from the book we can’t stop thinking about.

    We also break down a cook-off-winning chili, along with other versions that may not take home a prize, but are staple recipes in our kitchens.

    Tune in for a quick dose of home cooking inspiration!

    ***

    For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!

    ***

    Links:

    The Taste of Country Cooking, by Edna Lewis

    Edna Lewis recipes from Cookbook Club:

    Plum Torte

    Sweet Potato Pie

    Biscuits

    Edna Lewis-style Spoon bread from Serious Eats

    Recipes for: Parker House Rolls, Salad of Grand Rapids Lettuce and Romaine, Ring Mold of Chicken with Wild Mushrooms sauce, and New Cabbage with Scallions can be found in the book

    Sonya’s chili recipe from our Substack; two options – turkey and vegetarian!

    To get the winning chili recipe from the cookoff, Subscribe to our Substack here and you’ll get it for free Sunday 5/3!

    ***

    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.

    Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!
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    24 分
  • Chickpeas! Cooking Easy Meatless Meals with Sarah Bond (Re-Release)

    Chickpeas! Cooking Easy Meatless Meals with Sarah Bond (Re-Release)
    2026/04/21
    What if one ingredient could turn your weeknight dinners into satisfying dishes in less than 30 minutes — without ever feeling repetitive?Cooking dinner can sometimes feel like a dull routine, but a simple can of chickpeas can change that. In this re-release of a fan-favorite episode, and with the help of Sarah Bond, nutritionist and creator of Live Eat Learn, we dive into the world of vegetarian meals built around our favorite versatile, affordable pantry staple. By the end of this episode, you’ll learn how to:Whip up the 15-minute viral “Marry Me Chickpeas” Discover the unique, simple spice blend for addictive “Dorito” chickpeas – a snack-turned-main-dish that even reluctant bean lovers will enjoyCook up easy-to-make meatless dinners, like crispy, golden air-fried chickpeas and a flavorful sheet pan meal packed with vegetables Hit play on this episode to uncover the endless possibilities of chickpeas! ***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!***LinksSarah Bond’s Instagram, her site: Live Eat Learn – Easy Vegetarian Recipes, and her cookbook!Marry Me Chickpeas (with creamy Tuscan sauce)Roasted chickpea gyros Roasted veggie glow bowlsCopy cat Cafe Yum sauceCrispy air fryer chickpeas 15-minute chickpea tacos with creamy cilantro sauceChickpea blondiesVegan chicken and dumplings (with chickpeas!)Chickpea pot pieVegan aquafaba + coconut popsicles****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!
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    30 分
  • What to Do with Tahini, Gochujang & Miso | Answering a Listener Question

    What to Do with Tahini, Gochujang & Miso | Answering a Listener Question
    2026/04/16
    What do you do with those jars of tahini, gochujang, and miso sitting in your pantry?If you have condiments in your kitchen that you always mean to use — but never quite know how — this episode is for you!This week, we’re answering a listener question and breaking down three powerful, versatile ingredients: tahini, gochujang, and white miso. We share simple techniques and go-to recipes to help you actually use them in your everyday cooking.By the end of this episode, you’ll discover:Easy, flexible ways to use tahini, gochujang, and misoGo-to ideas for sauces, sheet-pan meals, noodles, and moreHow a small spoonful of can add big flavor to your next stew, BBQ, or braiseTune in for a quick dose of home cooking inspiration!***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!***Links:Tahini:Easy Tahini Sauce with just water and lemon from The Immigrants TableSonya’s tahini sauce 3 ways from The Nosher (including with gochujang!)Sonya’s Tahini Chocolate Chunk CookiesSonya’s flourless Tahini Brownies from The NosherTahini roasted swordfish from Ham El-WayllyDavid Leibovitz has a a really good loaded tahini granola recipeSome of our favorite tahini brands Soom, Seed & Mill, Whole Foods 365 Organic Tahini, and Eden Foods GojuchangGochujang Buttered Noodles by Eric Kim for NYT CookingSheet-Pan Bibimbop by Eric Kim for NYT CookingRoasted Gochujang Salmon by Sue Li for NYT CookingHetty Lui McKinnon’s sticky gochujang brussels sprouts from her cookbook TenderheartA great list of Korean recipes made with gochujang from MaangchiMiso Coconut Miso Salmon Curry by Kay Chun for NYT CookingMaple and Miso Sheet-Pan Salmon with Green Beans by Colu Henry for NYT Cooking Nobu’s Miso Black Cod from The KitchnMiso Caesar from Top Chef Melissa King from our Substack 5-Minute Carrot Miso Dressing by Kale Junkie, similar to what Sonya makes Corn and Miso Pasta Salad by Ham El-Waylly for NYT Cooking****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!
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    21 分