Food Friends: Home Cooking Made Easy

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!
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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
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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 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 [email protected]!

Think salads are a summer thing? Great salads don’t have to disappear in the colder months.
If you’re craving something crisp, bright, and alive during the winter, this week we're making the most of peak cold-weather produce. We’re sharing 10 salad recipes built around seasonal ingredients like juicy citrus, crunchy celery, hearty winter greens, and smart pantry staples.
By the end of this episode, you’ll:
Discover make-ahead–friendly salads that work just as well for meal prep as they do for entertaining
Find stunning, flavor-packed salads that might completely change how you cook with celery, citrus, and even Brussels sprouts
Learn which two salads are hearty enough to stand alone as a full meal

Press play now and let this episode change the way you enjoy salads all winter long.
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Sign up for our Substack here for original recipes and a roundup from each episode.
Upgrade to paid, and join our monthly live Q&A!
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Links:
Sonya’s citrus, pomegranate, mint and feta salad with pomegranate molasses dressing
Brussels Sprouts with Pomegranate & Pistachio by Sheela Prakash for NYT Cooking (unlocked)
Celery root remoulade by Alice Waters, shared by Full Belly Farm
Celery dates almonds parmesan inspired by Six Seasons by Joshua McFadden, recipe by Cookie & Kate
Sonya’s celery and kohlrabi salad with date and almond
Ultimate Winter Salad by Natalie Perry for The Pioneer Woman
Thai Pomelo Salad from Healthyish and Happy
Thai Peanut and Cabbage Salad from Cookie & Kate
Anna’s California salad from A Modern Way to Eat by Anna Jones, shared by 101 Cookbooks
Winter Panzanella from Floating 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.
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

Is the viral Japanese yogurt cheesecake worth making?
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 find out for yourself if you should jump on the Japanese yogurt cheesecake trend, and you'll also discover a next-level take on no-bake rice crispies treats!
You'll also want to try our favorite slow-cooker braised chicken dish, which relies exclusively on pantry staples and can be the foundation for countless dishes -- like a delicious weekday taco.
Tune in for a quick dose of home cooking inspiration!
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To join our monthly live hang, or for more recipes and cooking inspiration, sign up for our Substack here.
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Links:
Two-ingredient viral Japanese yogurt cheesecake recipe from Food & Wine
Pistachio Halvah Rice Krispie Treats by Miro Uskokovic from NYT Cooking (unlocked)
Kari’s slow cooker braised chicken for an easy taco lunch
Tortilla Land ready-to-cook flour tortillas that Kari uses (not sponsored!)
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To join our monthly live hang, or for more recipes and cooking inspiration, sign up for our Substack here.
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 [email protected]!

What if you could easily cook up an incredible meal at home for someone you love?
Date night doesn’t have to be fussy or complicated to be special, and we firmly believe it can be about cooking incredible food for anyone you're close to: a partner, family, roommates, or friends.
This week, we’re sharing our top 10 date night recipes, and by the end of this episode, you’ll:
Learn simple fuss-free dishes, like a 30-minute crispy artichoke pasta, and a no-churn ice cream
Discover interactive meals, like a home-cook-friendly Japanese hot pot
Find out about our favorite 15-minute, elegant classic French main course

Listen now to get inspired to make a memorable date night dinner at home... no hard-to-get reservations, waiting in line, or complicated cooking required!
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Links:
Japanese shabu shabu (hot pot) at home from Just One Cook, or sukiyaki from White On Rice Couple
Classic sole meuniere by Molly Wizenberg, serve with steamed asparagus
Ricotta gnocchi by Mark Bittman for NYT Cooking (unlocked)
Crispy artichoke pasta by Andy Baraghani for NYT Cooking (unlocked)
Crepe night with savory buckwheat crepes by Martha Rose Shulman, and chocolate crepes by Zeynab Issa, both for NYT Cooking (unlocked)
Heart-shaped french toast by Sew White, and use the outside of the heart for “Egg-in-a-heart” (aka toad-in-a-hole)
Nigella Lawson’s one-step no-churn coffee ice cream
Heart-shaped pastry with strawberries and whipped cream from Bos Kitchen
Kiwi fool by Eric Triesit
Tiramisu dippers by Anna Painter for...

What are the building blocks of the perfect veggie sandwich?
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 crave a veggie sandwich that’s packed with easy-to-make homemade saurekraut, and you’ll get inspired to cook up restaurant-style pizza at home – loaded with crispy kale and savory crumbled sausage.
Tune in for a quick dose of home cooking inspiration!
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Links:
Tabor Bread is one of Sonya’s favorite spots for sourdough loaves in Portland, OR
Our favorite brand of hummus is Little Sesame (not at all sponsored)
An easy reliable homemade sauerkraut recipe from The Gefilteria
Sweet Salt Food in Los Angeles inspired Kari’s pizza at home
Sourdough pizza dough made from Adrian Hale’s “Communal Table Bread - My easiest first bread recipe”
And our favorite super easy no-knead pizza dough