Food Friends: Home Cooking Made Easy

Are you looking for recipes beyond roasted root vegetables?Root vegetables may not have the same curb appeal as juicy summer berries, but these winter workhorses can be just as satisfying! This week, we’re encouraging you to JUST SAY YES to these humble veggies.This week we're re-releasing a fan-favorite episode with our top recipes for carrots, parsnips, and even rutabags. From soup to salad, these dishes keep us nourished and satisfied in the colder months. You’ll want to tune in to find out how to make it for yourself!***Links:How to tell the difference between a rutabaga and a turnip?Parmesan baked rutabaga via Peel with Zeal and rutabaga gratin from Delicioius Little BitesRutabaga cheddar soup by Ripley Organic FarmEasy mashed rutabaga from The Spruce EatsMartha Stewart’s maple glazed carrot and parsnipsCrispy parmesan carrots by Ayeh Manfre Beautiful Soup by Celia Barbour via the NY TimesShredded vegetables do taste sweeter via NPRSunchoke kale hash with farro by Jon Shook and Vinny Dotolo via Food & Wine

As the days get colder and darker, are you searching for a nourishing dinner that will warm you up from the inside out? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! This week we're rereleasing a fan fanvorite episode, and talking about two must-try winter weeknight meals. You’ll discover the secrets to a craveable Minestrone, chock-full of veggies and topped with a vibrant basil sauce. You’ll also learn about a unique Midwestern twist on Sloppy Joe’s – it will make for a nostalgic weeknight meal that’s kid-friendly and parent-approved. Tune in for a quick dose of home cooking inspiration! ***Links: Winter minestrone recipe from our SubstackSloppy Joe recipe with bonus veggies from Celebrating Sweets***Got a cooking question? Call in and leave us a voicemail on our kitchen phone! 323-452-9084Sign up for our newsletter here for special offers and opportunitiesOrder Sonya's debut 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 the dishes you cooked on New Year’s Eve and New Year’s Day could invite luck, prosperity, and ease into the year ahead?New Year’s can feel surprisingly complicated for home cooks: too celebratory to ignore, but too close to the holidays to summon big energy. That’s why this week we’re helping you decide what’s worth cooking, what can be made in advance, and all the auspicious food rituals and symbolic dishes to sweeten the year ahead. By the end of this episode, you’ll:Discover playful appetizers that are eaten for luck and deliciousnessNew Year’s classics like noodles for longevity, and a gumbo made with auspicious black-eyed peasNutritious and lighter recipes to ease into the first day of the yearPress play to celebrate to start a new year feeling supported in your kitchen!***Links:AppetizersBacon wrapped dates from Gimme Some Yum, and you can also make it with beef baconCheese ball bites with a pretzel handle from Delish.comPistachio goat cheese dates from Live Eat LearnSour patch grapes and Prosecco grapes Delish.com Mains & SidesMushroom ragu pasta by Heidi SwansonGochujang mushroom udon by Hetti Lui MCkinnonMini Jalapeno Cornbread Muffins from Our Zesty LifeBlack-eyed pea and pork gumbo by Donald Link, Stephen Strymewski and adapted by Bret Stephens for NYT Cooking – served with rice and potato salad on the side, like our fave Herby Potato Salad and or Sonya’s Salad Olivier (Soviet potato salad) Desserts Carolina Gelen’s no-bake chocolate mousse pie or cranberry

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...