What recipes truly stand the test of time — the ones you make again and again because of their ease, deliciousness, and nostalgia?

This week, we're celebrating our 300th episode by looking back at our top 10 “Best Bites” of all time. These are the dishes we still cook, recommend, and think about years later. They’re also the recipes that always make us think of each other.

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

1. The beginner-friendly lentil dish we’ve been making for over a decade for friends, clients, family, and meal prep
2. An effortless no-measure cake that's earned a permanent spot in our baking rotation
3. Smart ways to use your slow cooker and Instant Pot to get flavorful dinners on the table faster

Whether you're new to Food Friends or have been cooking along with us since the beginning, this episode is packed with recipes worth revisiting—and adding to your own regular rotation.

Tune in as we celebrate 300 episodes with the recipes that have shaped our home cooking the most.

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And join us on our live monthly calls by upgrading your subscription to paid!

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Links:

1. Our coconut red lentil recipe
2. “No Measure” French Yogurt Cake
3. Ina Garten’s stuffed shells recipe – Sonya adds fresh thyme instead of Italian seasoning + grated parm or pecorino on top
4. Instant Pot Polenta Cacio e Pepe by Carla Lalli Music for Bon Appetit
5. Our two takes on egg salad from our Substack!

1. Sonya’s simple tomato confit with thyme
2. Midwestern Monster cookies
3. French onion crostini by Lemon Tree Dwelling
4. Crispy taco salad shells for homemade taco bowls
5. Viral “Glow Soup” by Maddie Harrington of Nutriously Easy

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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.

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!

What salads can really hold up for days and transform into multiple meals?

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 a 5-star broccoli salad that's meal-prep-friendly and full of Italian flavors. You’ll also want to try a summery cucumber-avocado salad that's perfect for piling onto toast or for serving at your next gathering.

Tune in for a quick dose of home cooking inspiration!

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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!

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Links:

Italian broccoli salad by Ali Slagle for NYT Cooking

And Quinoa and broccoli spoon salad by Sohla El-Waylly for the NYT Cooking

Also, we love this Cauliflower Salad Sandwiches recipe from Ham El-Waylly

Obsessively good cucumber avocado salad from Smitten Kitchen

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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.

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!

What do you make when you want a homemade dessert that feels special, but takes almost no effort to bake?

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 want to make a buttery plum jam crumb bar inspired by Sonya’s grandmother. It’s beginner-friendly, and so delicious you’ll want to eat the whole tray as soon as it comes out of the oven.

You’ll also discover a recipe for a quick one-skillet dinner made with sweet summer corn and chew rice cakes, and flavored with nutty miso + brown butter.

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:

Sonya’s grandmother’s plumb crumb bars

Kari’s strawberry rhubarb crumb bars

Miso brown butter rice cakes with corn by Shilpa Uskokovic for Bon Appetit

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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.

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!

Can a mountain of zucchini turn into a homemade pizza you can’t stop taking “just one more” slice of?

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 standout Smitten Kitchen recipe for a thin-crust summer pizza that’s loaded with zucchini yet somehow still crispy, golden, and nutty with browned Gruyère.

You’ll also want to try a saucy, spicy breakfast dish inspired by a recent visit to a street food stand in Los Angeles.

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 summer squash pizza

Chilaquiles from ChiLAquiles on Venice and Hauser in Los Angeles

Chilaquiles master recipe from Rick Bayless, and a store-bought sauce recommendation (and great article!) by Jarret Melendez from Epicurious

Also mentioned:

Giada’s scarpaccia video and her recipe (gluten-free!)

And a vegan version of scarpaccia from Earth To Rocco

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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.

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!