Food Friends: Home Cooking Made Easy

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 CrackersSourdough monkey bread by Amy Bakes BreadEasy monkey bread with store-bought biscuit dough from All Recipes ***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. You can also now find us on YouTube. We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!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: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 potluckLearn how to create a mix of homemade, make-ahead, vegetarian, and store-bought optionsDiscover nostalgic classics like sausage balls and roasted chestnuts, as well as unexpected spicy treats like a flavorful edamame starter and an Indian-inspired snack mixPress 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). ***LINKSSnacky: Two-ingredient crackers from The Big Man’s WorldIndian Snack Mix (Chewda) by Aarti Sequeira, from Food Network Maple bourbon chestnut and dates from Justine SnacksMiso-maple walnuts from EpicuriousVeggie/Easy:Orange marinated olives by Carolina GellenBlack 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 RebelStuffed peppers with chickpeas and cheese by Melissa Clark for NYT Cooking ***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For 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 [email protected]!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: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.Find out about festive make-ahead mains, one-pan latkes, and a wide range of easy vegetable sidesLearn our go-to kid-friendly desserts, like our must-make chocolate-covered orangesListen 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. ***LinksSonya’s Hanukkah Party Menu:Sheetpan latke board Adeena SussmanSocca pancakes by David Leibovitz, with romesco sauce from Love & LemonsSpinach, grapefruit, avocado salad with sesame vinaigrette from Food & WineIce 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 toppingsLeafy herby salad by Alison RomanRoasted chicken drumsticks from Healthy Recipes BlogMac will make Sonya’s chocolate dipped cara cara’s Boozy pear cake based on French apple cake by Jennifer Segal from Once Upon a ChefPurchased 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 ThingsSome 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 KitchenSlow cooker apple butter from Family Food On The Table, made with a combination of apple, persimmon, and pearAn 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: 323-452-9084For 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 [email protected]!Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!