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  • What's in Our Kitchen? 8 Must-Have Ingredients We Always Have on Hand

    What's in Our Kitchen? 8 Must-Have Ingredients We Always Have on Hand
    2026/03/10
    You know that feeling when you open your fridge at 5pm and think: Okay, what am I actually making tonight?We’ve all been there. That's why today we're each sharing our top eight essential ingredients and the recipes that go with them. These kitchen essentials live in our pantry, fridge, or freezer at all times, no matter what. They’re the real workhorses that pull double and triple duty across breakfast, dinner, weeknight meals, and entertaining.By the end of this episode, you'll:Discover why a simple jar of whole grain dijon belongs in every fridge, and how it transforms everything from egg salad to a creamy pan sauce for salmonLearn how two humble ingredients — shelf-stable milk and yogurt — unlock a surprising range of recipes, from a stack of perfect pancakes to a gorgeous 4-ingredient yogurt cakeFind out why hoisin deserves a permanent spot in the pantry, and how it can become the star of a weeknight noodle dish that will become your new go-toPress play now for inspo on how to stock your kitchen and make home cooking feel a whole lot 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:Yogurt for…Green Goddess dressing from Love & Lemons4 Ingredient Yogurt Cake by Dels Cooking TwistAnd for ranch dressing, yogurt bowls, to make labneh, and moreShelf Stable Milk… Marcella Hazan’s bolognese sauce from NYT Cooking (unlocked)Sonya’s rice pudding Everyday pancakes by Mark Bittman from NYT Cooking (unlocked)Jordan Marsh’s Blueberry Muffins adapted by Marian Burros for NYT CookingMac and cheese (box or homemade), guests who need milk in their coffee or tea, for smoothies and overnight oatsGround turkey or chicken for… Sheetpan turkey meatballs with chickpeas from Smitten Kitchen Or for Keema Shimla Mirch (Ground chicken with bell peppers) by Zainab Shah for NYT Cooking (unlocked), or Sonya’s turkey kotleti (small turkey patties), or taco filling similar to what Kari and Sonya make from Feel Good Foodie, Mirepoix — aka carrots, celery, and onion…Many great soups start with carrots, celery, onion: like classic chicken soup and Clean-out-your-fridge veggie soup from our SubstackBig pot of beans or beans on toast from NYT CookingBeef Stew from Spend with PenniesWhole grain dijon mustard…For classic vinaigrette like this one by Samin Nosrat from NYT Cooking Sonya’s golden egg saladCreamy mustard pan sauce from Serious Eats for salmonSonya’s herby potato salad from our SubstackHoisin…Soy-Basted Chicken Thighs with Spicy Cashews by Sam Sifton for NYT CookingHoisin Garlic Noodles by Hetty Lui McKinnon for NYT CookingSlow-Cooker Pork Tacos with Hoisin & Ginger by Sam Sifton for NYT CookingKimchi Chicken Lettuce Wraps by Alexa Weibel for NYT CookingWhite beans…Spicy white bean stew with broccoli rabe by Alison Roman for NYT CookingMediterranean white beans and greens from Grateful GrazerBig bars of chocolate and bags of mini chocolate chips… Bars of chocolate for any chocolate chip cookie recipe and Kari’s family’s favorite flourless chocolate cake by Tyler Florence via Food NetworkMini chips to make Zoe Francois’ Breakfast Cookies & homemade granola bars***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
  • A Spicy White Bean Stew + Winter Tabbouleh & Simple Pasta! Our Best Home Cooking Bites of the Week

    A Spicy White Bean Stew + Winter Tabbouleh & Simple Pasta! Our Best Home Cooking Bites of the Week
    2026/03/05

    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!

    ***

    Is it a soup… or is it a stew? And why does it matter which we call it?

    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 try a weeknight-friendly Alison Roman recipe that uses just a handful of ingredients but delivers big, bold flavor. You’ll also discover a seasonal take on toubeloueh that’s perfect for meal prep or even your next dinner party.

    Tune in for a quick dose of home cooking inspiration!

    ***

    Links:

    Spicy White Bean Stew with Broccoli Rabe by Alison Roman for NYT Cooking (unlocked), and Sonya loves the NY Shuk brand of harissa paste

    Winter Tabbouleh, aka Brussels Sprouts Salad with Pomegranate & Pistachios by Sheela Prakash for NYT Cooking (unlocked)

    For the marinara pasta with peppers, sauté a red pepper, a green pepper, and a generous amount of garlic. Add a jar of your favorite marinara (we like Rao's) and then toss in the cooked pasta with some grated Parmesan and stir in the pot for a few minutes until glossy.

    ***

    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.

    Order Sonya's cookbook Braids for more Food Friends recipes!
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    16 分
  • Baking at Home: Ritual, Creativity, and Sweet Treats with Victoria Granof

    Baking at Home: Ritual, Creativity, and Sweet Treats with Victoria Granof
    2026/03/03
    What if baking isn’t about perfection — but about paying attention?In this week’s episode, we sit down with the brilliant Victoria Granof to talk about baking as ritual, instinct, creativity, and care. From working alongside Anthony Bourdain and Snoop Dogg to cooking for Ruth Reichl in her home, Victoria brings a lifetime of wisdom and experience as a culinary creative, legendary food stylist, mentor, and coach.A James Beard Award finalist and one of Cherry Bombe’s 100 most inspiring women in food, Victoria shares how baking can be both grounding and transformative, whether you’re baking as an act of service for those in need or making shortbread cookies in your home kitchen.In this episode, you’ll discover:The influences and cookbooks that have shaped Victoria’s culinary lifeHow ritual, full moons, and community come together in her monthly Substack gathering, Be KneadyWhat decades of food styling have taught her about risk and instinctIf you’ve ever wanted to bake with more confidence, more curiosity, and more meaning, this conversation will change the way you think about what happens in your oven.Press play now and rediscover the joy of baking at home!(Photo of Victoria Granof by Louise Hagger) ***Looking to connect with avid fellow home cooks? Join us on our live monthly calls by becoming a paid subscriber to our Substack here! Or sign up for free to receive recipes and roundups straight to your inbox. ***Links:Victoria Granof’s Substack: Delicious Tangents, where she hosts her “Be Kneady” monthly gatherings, you can also follow her on Instagram, and find more about her here, or sign up to work with her 1:1. Check out Victoria’s gorgeous book: Sicily, My Sweet – Love Notes to an Island, with Recipes for Cakes, Cookies, Puddings, and Preserves.Cookbooks Victoria referenced: Marcella Hazan’s Essentials of Classic Italian Cooking, The Joy of Cooking, Maida Heatter’s cookbooks, Rose Levy Berenbaum’s baking books, and Carol Field’s The Italian Baker. Silver dollar pancake recipe from Betty Crocker (the recipe Victoria originally used was from The Betty Crocker Cookbook for Boys and Girls.Victoria’s grandmother’s simple braided cookies with sesame seeds can be found in her book, Sicily My Sweet Some of Victoria’s food styling: her Belgian food shoot with Kenji Toma, and the dripping ice cream cone for Bon Appetit MagazineLady M Crepe Cakes Pretzel shortbread cookie recipe from Host The Toast. In Victoria’s words: “I discovered from the label of the Lost Bread pretzel shortbread that they use breadcrumbs (wheat, rye,barley), which I guessed were crumbs from their wheat, rye and barley sourdough bread, so I made dried breadcrumbs from that exact bread and whirred them in the food processor to the consistency of whole grain flour, and subbed them measure for measure for the pretzel crumbs and EUREKA!!! The pretzel flavor comes from the lye bath and pretzel salt.”The new Gourmet Magazine.***Got a cooking question? Leave us a message on our hotline at: 323-452-9084Order Sonya's 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!
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    36 分
  • Zuni Café Cookbook Club Recap + Nacho Night! Our Best Home Cooking Bites of the Week

    Zuni Café Cookbook Club Recap + Nacho Night! Our Best Home Cooking Bites of the Week
    2026/02/26

    What if one simple technique could change how you make roast chicken forever?

    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 why the Zuni Café Cookbook is a timeless classic for home cooks – including why the roast chicken and bread salad is still its most famous recipe!

    You’ll also want to make our favorite nachos layered with veggies, beans, and meat. Discover how to construct it so each layer is perfectly cheesy and flavorful, and it might just become your new favorite weeknight meal.

    Tune in for a quick dose of home cooking inspiration!

    ***

    Join us on our live monthly calls by becoming a paid subscriber to our Substack here! Or sign up for free to receive roundups and recipes straight to your inbox.

    We can’t wait to gather in community and swap recipes + tips with fellow curious home cooks!

    ***

    Links:

    Zuni Cafe Cookbook, by Judy Rodgers

    A simplified version of the famous roasted chicken and bread salad from Smitten Kitchen

    Pasta with spicy cauliflower from Amateur Gourmet (the original uses a mix of broccoli and cauliflower, which he mentions)

    ***

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

    Order Sonya's cookbook Braids for more Food Friends recipes!
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    20 分
  • What We Eat In A Day! What Chefs Really Cook At Home, Winter Edition

    What We Eat In A Day! What Chefs Really Cook At Home, Winter Edition
    2026/02/24
    Ever wonder what two former personal chefs actually eat in a day?If you’re constantly asking, “What’s for breakfast, lunch, or dinner?” This episode is packed with easy meal ideas and real-life recipes to reduce that feeling of overwhelm, and deliver practical inspiration you can use all week. In this episode, you’ll learn how to:Upgrade your breakfast with a simple Turkish-inspired egg dish or a skillet pancake that brings joy to any morningMake lunchtime easier with smart leftover transformations and a few make-ahead, deli-style salads Discover two flavorful sheetpan dinners, and a one-pot meatless main we're making on repeatTune in now, peek inside our kitchens, and leave with fresh ideas for the week ahead!***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: Day 1Sonya:Breakfast – Yogurt bowl with homemade granola, flax, kiwi, blueberries, goji berries and homemade granola.Kari’s granola recipe is from Sony’as cookbook, Braids, and David Leibovitz has a a really good loaded tahini granola recipeLunch – Golden egg salad, black sesame rice crackers, tangerine, carrots, sauerkraut, radishes, grapes, pickled kohlrabiDinner – Tomato lentil stew with crispy potatoes, by Hetty Lui McKinnon for NYT Cooking (unlocked)Kari:Breakfast – Dutch Baby recipe by Florence Fabricant from NYT Cooking (unlocked), made with Einkorn flour and inspired by the recipe in Einkorn Made Easy by Adrian J.S. HaleLunch – Huevos Rancheros by Kay Chun for NYT Cooking (unlocked), made with leftover refried beans and salsa from takeout Dinner – Roasted Cauliflower with Feta & Dates Sheet Pan Salad by Kendra Vaculin for Bon Appetit (radicchio and shredded cabbage was subbed for the arugula, and hazelnuts were swapped for pistachios )Day 2Sonya:Breakfast – Turkish-inspired eggs, but instead of poached eggs, they were fried in butter spiced with smoked paprika and aleppo pepper, once cooked placed on yogurt with added dill and pepper, served with toastLunch – Herby tuna salad, winter citrus, pomegranate, mint salad, celery and kohlrabi salad with date and almond Dinner – Shawarma chicken thighs by Sam Sifton for NYT Cooking (unlocked) (using this shawarma spiced blend, and bone-in skin-on thighs), served with roasted thyme carrots and parsnips from Food Network (honey is optional)Kari: Breakfast – Peanut Butter & Honey Cereal Bars from our Substack, using a combination of Grape Nuts and Rice Krispies, Kari froze the bites in individual snack bags, served with a smoothie with banana, dates, blood oranges, kohlrabi leaves, ice and full-fat Greek yogurt Lunch: Saucy chickpeas with sour cream in a tortilla with cabbage on top (coming soon to our Substack!)Dinner – Leftover pizza from Prime Pizza with radicchio salad topped with crispy panko breadcrumbs, toasted hazelnuts, and balsamic vinaigrette ***Got a cooking question? Leave us a message on our hotline at: 323-452-9084Order Sonya's 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!
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    36 分
  • A Weeknight Meatless Bean Recipe + A Braised Meat Sauce That Might Surprise You! — Our Best Bites of the Week

    A Weeknight Meatless Bean Recipe + A Braised Meat Sauce That Might Surprise You! — Our Best Bites of the Week
    2026/02/19

    What if your best bite of the week came from beans… or a conversation at the butcher counter?

    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 favorite crispy-topped “pizza beans” that are hearty, cheesy, and ideal for a meatless dinner. You’ll also discover how a local butcher inspired our new favorite collagen-rich braised meat sauce.

    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:

    Smitten Kitchen’s pizza beans

    Sausage Ragu by Sara Jenkins and Nancy Harmon Jenkins, adapted by Julia Moskin for NYT Cooking (unlocked)

    Pennsylvania-Dutch scrapple from Food Network

    ***

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

    Order Sonya's 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!
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    15 分
  • Pasta! Cooking up Baked Classics, Pantry Sauces, and Weeknight Wins at Home

    Pasta! Cooking up Baked Classics, Pantry Sauces, and Weeknight Wins at Home
    2026/02/17

    Are your weeknight pasta nights starting to feel predictable…even though you know pasta has so much more potential?

    When you’re tired and hungry, it’s easy to reach for the same jar of sauce and the same box of noodles. In this episode, we’re showing you how to turn pantry staples and simple techniques into pasta dinners that feel comforting, craveable, and completely new.

    By the end of this episode, you’ll:

    1. Learn the secrets to a crispy-topped, gooey baked pasta that’s worth turning on the oven
    2. Expand your rotation with dishes built around seasonal greens, wild mushrooms, and bright citrus
    3. Discover how to harness your pantry to build bold, flavor-packed sauces—including a Samin Nosrat recipe we can’t stop making


    Press play and make pasta night the best night of the week.


    ***

    Links

    Six Seasons of Pasta by Joshua McFadden and Martha Holmber, for all the best ways to make a baked pasta dish

    Baked Ziti from All Recipes – Sonya made a version with Cavatapi pasta and swapped sausage for blanched broccoli rabe

    Cheesy baked pasta with Sausage and Ricotta by Melissa Clark for NYT Cooking

    Baked gnocchi alla Sorrentina from Wishbone Kitchen

    River Cafe Walnut Tagliatelle from The Guardian (we skip adding oil to our pasta water)

    Sausage ragu by Sara Jenkins and Nancy Harmon Jenkins, adapted by Julia Moskin for NYT Cooking (unlocked)

    Bucatini with Swiss Chard, Raisins and Parm by Joshua McFadden by way of Nigella Lawson by way of Amateur Gourmet

    Creamy Mushroom Pasta with Garlic Miso Butter by Chandra Ram for Food & Wine

    Nigella Lawson’s famous lemon linguine

    Chicken Piccata pasta by Anna Theoktisto for Food & Wine

    Samin Nosrat’s spicy tuna pantry pasta from Food and Wine
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    31 分
  • The Crispiest Roast Potatoes and Easy Chicken Enchiladas — Our Best Home Cooking Bites of the Week!

    The Crispiest Roast Potatoes and Easy Chicken Enchiladas — Our Best Home Cooking Bites of the Week!
    2026/02/12

    Do you want to know the secret to cooking the crispiest, fluffiest roast potatoes at home?

    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 try British-style roastie potatoes known for their golden, crackly exterior and fluffy interior. You’ll also want to cook up our go-to chicken enchiladas; they're perfect for weeknight dinners, feed a crowd, and make smart use of leftovers so you can get dinner on the table with ease.

    Tune in for a quick dose of home cooking inspiration!

    ***

    Links:

    British roast potatoes from The Jam Jar

    For a deep dive on roasties, check out The Best Crispy Roast Potatoes by Kenji Lopez-Alt for Serious Eats

    Sam Sifton's Chicken Enchiladas with Salsa Verde for NYT Cooking (unlocked)

    But this week, Kari used leftover roasted chicken and green enchilada sauce by Siete Foods (not sponsored!), and topped them with Monterey Jack and Queso Fresco

    ***

    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 free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!

    Order Sonya's 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!
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    15 分