Food Friends: Home Cooking Made Easy

What do private chefs actually cook for families during the week… and what can home cooks learn from it?

In this episode, we’re pulling back the curtain on our client menus. These are the kinds of meals designed to work in real life, they’re flexible, flavorful, make-ahead friendly, and built to stretch into multiple lunches and dinners throughout the week.

We’re also sharing the strategies we rely on in our own kitchens, and by the end of this episode, you’ll discover:

• How to build “mix-and-match” weekly meal plans that don’t feel boring
• Strategies for prepping proteins, sauces, and vegetables once and using them throughout the week
• 4 unique menus that feature some of our go-to dinners

Tune in now to cook like a private chef in your kitchen!

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

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SONYA: Menu #1

Main Dishes for Tuesday night (served fresh):

Ina’s Perfect roast chicken (used rosemary instead of thyme), and rosemary garlic tofulike this, served with rustic mashed potatoes andarugula parm salad, lemon vinaigrette

Mix and Match for the week:

Soup/Stew for the week: Kitchri+ toppings: sliced onion, sliced cucumber, hard boiled eggs

Protein:

Mediterranean-style marinated and grilled skirt steak

A pot of brothy beans – made with pinto beans

Sides:

Crispy parm-roasted brussels sprouts

Leafy greens

Dressing: Homemade ranch

Deli salad: Golden egg salad

KARI Menu #1:

Sunday Meal Prep: pot of black beans, pot of short-grain brown rice, marinate and bake or grill lime chicken, cut up mango and/or pineapple or fruit from the farmers market

Sunday Dinner: Roasted fish (snapper, salmon, Arctic Char) with rice and roasted carrots and parsnips

Monday dinner: Lime chicken with black bean and queso fresco salad with chopped zucchini jicama, red peppers, cilantro scallion, chile powder, and lime juice

Tuesday dinner: Carrot and radicchio salad via The James Beard Foundation

Leftover rice and beans make good burritos or tacos later in the week

Sonya Menu #2:

Monday Dinner: Roasted salmon with green herbs, saffron rice, and wedge salad

Tuesday Dinner: Stuffed peppers – turkey stuffed peppers and vegetarian stuffed peppers with chickpeas and cheese

Mix and Match for the week:

Soup: Georgian tarragon soup

Protein: Greek meatballs(you can also use 100% beef, or swap beef for chicken, and add crumbled feta if desired)

Side: Cauliflower roasted with red onion and dates (used turmeric and black pepper instead of spice mix)

Dressing: Tahini sauce

Snack: Tzatziki and crudités

Deli salad: Pepperonicin chicken salad, anda similar onethat doesn’t require a subscription

Kari Menu #2:

Sunday Meal Prep:

Slow cooker caramelized onions (for tomato soup)

Tomato soup

Early Bird granola, aka “Nekisia’s olive oil and maple granola” from A Grain of Salt

Pot of quinoa

Quinoa cakes and set aside ½ cup of quinoa for Erewhon greenies

Erewhon “greenies”: Blanched or steamed kale and broccoli until bright green and crisp tender, add quinoa, hemp seeds, virgin coconut oil and sea salt

Sunday Dinner: Honey garlic-glazed salmon with Erewhon “greenies”

Additional meals during the week Quinoa cakes with herby salad, leftover greenies with a fried egg, tomato soup, granola with yogurt or over a smoothie bowl or in your frozen yogurt

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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 is the best chocolate cake recipe?

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 classic chocolate cake with ganache frosting that makes for the perfect dinner party dessert.

You’ll also discover a new technique for tender scones swirled with marmalade before baking, and are just right for breakfast, brunch, or an afternoon treat!

Tune in for a quick dose of home cooking inspiration!

***

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

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Links:

World’s Best Chocolate Cake by Helen Goh and Yotam Ottolenghi, from Food52; the original recipe comes from their book: Sweet: Desserts from London’s Ottolenghi

Texas Sheet Cake from Tastes Better From Scratch

Smitten Kitchen chocolate cake that Sonya baked for Kari’s son Mac’s first birthday

Preppy Kitchen’s base scone recipe. The marmalade scone recipe can be found in John Kannell’s new book: Preppy Kitchen Everyday Baking

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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!

There are more cookbooks published every season, but which ones are worth keeping on your shelf? And which ones will you actually reach for, year after year?

This week, we’re joined by Molly Stevens and Kate Leahy, two hosts of the Everything Cookbooks podcast. Both are accomplished cookbook authors and avid collectors, and they know what makes a cookbook worth returning to.

They’re sharing the books they rely on for everything from weeknight dinners to baking, along with underrated finds and cookbooks that open the door to new cuisines and experiences.

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

• Essential baking books for beginners and experienced bakers alike
• Cookbooks to turn to for everyday dinners, new cuisines, and inspiration when you don’t know what to cook
• What makes a cookbook stand the test of time, and which trends are worth paying attention to

Press play now to get recommendations from two cookbook experts, and find your next favorite cookbook today!

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Links:

Most used (wouldn’t get rid of) cookbooks:

Molly: All About Dinner, by Molly Stevens

Kate: Dorie Greenspan’s Dorie’s Anytime Cakes,and she especially loves the “Almost Maida Heatter’s Buttermilk Lemon Bundt Cake” (and here’s the original recipe)

Essential cookbooks:

Kate: Sunday Suppers at Lucques, by Suzanne Goin (especially for West Coast cooks)

Molly: Richard Olney’s Simple French Food,Joy of Cooking, The Silver Palate, and Cooking Thaiby Pim Techamuanvivit and Andrea Nguyen

Transportative Cookbook:

Kate: Washoku: Recipes from the Japanese Home Kitchen, by Elizabeth Andoh

Molly: Amy Thielen’s Company: The Radically Casual Act of Cooking for Others

Baking books:

Molly: Richard Sax’s Classic Home Desserts and Chez Panisse Desserts, by Lindsay Shere

Kate: Holiday Cookies: Showstopping Recipes to Sweeten the Season, by Elisabet der Nederlanden

Underrated Cookbooks:

Kate: I Am From Here: Stories and Recipes from a Southern Chef, by Vishwesh Bhatt and John Currence

Molly: Tasty: Get Great Food on the Table Every Day, by Roy Finamore

Cookbooks for Figuring out Dinner:

Kate: Andrea Nguyen’s Vietnamese Food Any Day

Molly: Nigel Salter’s Eat: The Little Book of Fast Food

Discoveries from the Everything Cookbooks podcast:

Kate: Anna Voloshyna’s Budmo: Recipes from a Ukrainian Kitchen

Molly: Her co-hosts' books like Turtle Island and Kate’s Wine Style, as well as Perfectly Good Food: A Totally Acheivable Zero Waste Approach to Home Cooking by Margaret and Irene Li

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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!

How can you get a satisfying, vegetarian dinner on the table in 15 minutes or less?

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 have a new pantry-friendly dinner to try, plus tips for getting bakery-style muffin tops at home, and a reason to appreciate the seasonal foods that don't stick around for long.

Tune in for a quick dose of home cooking inspiration!

***

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

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Links:

Cheesy, spicy black beans in 15 minutes by Ali Slagel, for NYT Cooking

Preppy kitchen pumpkin muffins with tall bakery-style tops, and the ones with streusel topping can be found in John Kannell’s new book: Preppy Kitchen Everyday Baking

Sonya’spumpkin breadfrom her Substack

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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!

Potatoes are one of the most versatile, affordable, and delicious ingredients… and the possibilities are endless.

This week, we’re sharing 10 recipes that make the most of potatoes in all kinds of ways, from smashed and baked to sautéed and frittered, with inspiration from Korean, Mexican, and other global cuisines.

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

• Easy ways to turn potatoes into a meal, from sheet-pan chicken and potatoes to a spiced cabbage and potato stew
• How to make the crispiest Pacific Northwest jojos and an unexpected twist on a potato salad
• Simple techniques for better baked potatoes and mashed potatoes, plus creative ways to dress them up

Press play now for 10 new ways to cook with potatoes, whether you’re looking for an easy weeknight dinner or a side dish worth repeating!

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Links:

Jojo's (fried) from Taste of Home, and JoJo's (baked) from Copy Cat

Paprika chicken and potatoes by Yasmin Fahr for NYT Cooking (unlocked)

Tacos de papa dorados (crispy potato tacos) by Nancy Lopez

Potato calzone by Cooking with an Italian

Korean potato pancake by Maangchi

Frisee and potato salad by Richard Landau of Vedge Restaurant in Philadelphia, from Mainly Drizzle, originally published in Food & Wine

Tikka gomen (Spiced Potato, Cabbage & Carrots) from Baking Hermann

Deborah Madison’s Potato and green chile stew from Food 52, originally from her book: What We Eat When We Eat Alone

No-peel rustic garlic mashed red potatoes from Fork In The Kitchen

Baked potatoes with shallot corn butter from Wine Just a Pinch, originally printed in Food & Wine

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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 for breakfast when you’re tired of eating the same thing every day?

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 lightly sweetened einkorn breakfast loaf studded with fruit. You’ll also discover a comforting Indian flattened rice dish, poha, made with potatoes and warming spices.

Tune in for a quick dose of home cooking inspiration!

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

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Links:

Einkorn breakfast loaf from Adrian Hale’s Einkorn Made Easy, and a similar breakfast blueberry bread with einkorn from A Modern Homestead

Einkorn flour you can buy online, and if you’re in Oregon you can find a great one from Camas Country Mill

Poha (spiced flattened rice with potato) from Indian Healthy Recipes

You can find the poha (flattened rice) online

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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’s the secret to flavorful soups that don’t involve a ton of ingredients or a ton of time to prepare?

This week, we’re back with our annual fall soup episode, with 10 recipes to keep in your rotation all season long, from quick weeknight dinners to soups worth sharing with friends.

By the end of this episode, you’ll discover

• Soups you can make with 5 ingredients or less
• Easy veggie soups that can be made with just water instead of store-bought or homemade stocks
• Simple toppings and finishing touches that make everyday soups special enough for hosting

Press play now to find out how a few simple ingredients can make a really good bowl of soup!

***

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:

Golden potato and greens soupby Andy Baraghani for NYT Cooking

Cauliflower soup with green olive salsa verde by Justine Doiron

Chickpea noodles soupby Ali Slagle for NYT Cooking

Lebanese crushed lentil soup by Yumna Jawad of Feel Good Foodie

Marcella Hazan’s 5-ingredient, 15-minute white bean soup from Simply Recipes (and the Marcella bean)

5-ingredient creamy celery soup by Martha Stewart

Samin Nosrat’s curried carrot and coconut soup from Good Things, also similarly a version where she uses butternut squash instead of carrots

Spinach and artichoke soup by Carolina Gelen

Roasted tomato and pepper soup from 101 Cookbooks (and Kari’s tomato soup is another favorite)

Albondigas de Familia Ronstadt by Linda Ronstadt and Lawrence Downes, adapted by Kim Severson via NYT Cooking

Our previous soup episodes:

Soup Season 2025

Soup Season 2024

Soup Season 2023

Soup Season 2022

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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 if cooking a dinner party with your closest food friend could make hosting easier, more fun, and even more delicious?

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 menu of some of our favorite all-time recipes, like a hosting-friendly vegetarian casserole, crispy chicken cutlets that you can make-ahead and reheat like a dream, and a fruit-filled dessert that gets better with time.

Plus you’ll discover what we love to send our guests home with!

Tune in for a quick dose of home cooking inspiration!

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

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Links:

Starters:

Thin toasted small slices of homemade sourdough bread using the Communal Table Bread recipe, by Adrian Hale

Baba ghanoush by Maureen Abood made with charred eggplant + tahini

Marinated olives

Salad course:

Sonya’s rainbow salad recipe from her Substack

Mains:

Farro cauliflower parmesan by Sarah DiGregorio for NYT Cooking (unlocked)

Chicken schnitzel, like this onefrom Smitten Kitchen

Dessert:

Cake parfaits made with strawberry sheet cake with passionfruit buttercream by Zoe Bakes for the cake layer, with a layer of our favorite fruit salad, and labneh whipped cream (like the one from this Adeena Sussman recipe)

Gift bags:

Loaves of sourdough

Slow cooker apple butter from Family Food On The Table

Chocolate chip cookies

Plum jam bars

Cookbook gifted to us:

Talisman Cookbook

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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’s the secret to a great breakfast that you’ll actually look forward to?

This week, John Kanell of Preppy Kitchen joins us to share his best breakfast ideas and the baking techniques that make a difference, from the secret to the best cinnamon rolls to how to achieve a perfectly tender cake.

By the end of this episode, you’ll learn:

• How to make the best crisp-edged fluffy waffles for weekend breakfasts
• Make-ahead breakfast ideas you can enjoy all week
• The secret to a great quiche crust + how to keep a tomato tart from getting soggy

Press play now for practical breakfast inspiration and expert baking tips!

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John Kanell’s new book: Preppy Kitchen Everyday Baking

For more recipes, head to Preppy Kitchen and follow John on Instagram

Make-ahead breakfasts:

Muffin recipes, including the most popular ones on the site: banana, blueberry, and chocolate

Waffles

Egg muffins

Make once and eat twice breakfasts:

Quiche

Tomato tart

Bougatsa

Breakfasts for when you want to linger:

Homemade Cinnamon rolls

Orange rolls

Pan dulce (conchas)

Most popular Preppy Kitchen recipe:

Peanut butter cookies

Some of John’s favorite recipes:

Butter chicken

German chocolate cake

Princess cake with olive oil sponge

Recipes from John’s new book:

Cinnamon swirl pumpkin muffins

German chocolate brownies

Biscuit Dough Three Ways: Sweet, Savory Cheese and Herb, and Meyer Lemon

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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 if your next chicken piccata didn’t require dredging or sautéing and could come together in just one pot?

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 Alison Roman’s braised chicken piccata, a one-pot version that’s buttery and lemony with caramelized garlic and crispy capers. Plus, Ali Slagle’s chickpea-tomato salad; it only gets better as it sits, making it perfect for easy lunches and meal prep.

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:

Our best bites:

Puttanesca Chickpea-Tomato Salad by Ali Slagle for NYT Cooking (unlocked)

Alison Roman’s braised chicken piccatafrom her cookbook: Something From Nothing

Other resources and recipes mentioned:

Culinary Breeding Network

More about dry-farmed tomatoes and the ones that can be stored for 6 months or more

Tofu piccata by Kia Damon for NYT Cooking (unlocked)

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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 if you could peek inside two private chefs’ kitchens and see what they really cook — and eat — at home?

If you’re tired of the same breakfast every morning or looking for ways to make your desk lunch more interesting, this episode offers a look at how two professional cooks feed themselves on an ordinary week.

By the end of this episode, you’ll:

• Get easy ideas for better breakfasts and lunches, from a unique take on oatmeal to a satisfying broccoli salad
• Discover how leftovers and a few smart additions can help you cook once and eat twice
• Find a classic 30-minute chicken dinner plus a vegetarian pasta dish that is full of fall flavors

Press play now to discover two chefs’ real-life meals, and get inspired with ideas for your own kitchen this week!

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

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Links:

SONYA DAY 1

Breakfast: Scottish porridge, sautéed apples and cinnamon, topped with coconut sugar and nut butter (inspired by Adam Roberts’ English porridge)

Lunch: Herby tuna salad, on top of a salad made with tomato, cucumber, and lettuce with balsamic dressing

Dinner: Chicken piccata,garlic bread, Italian chopped salad

KARI DAY 1

Breakfast: Coconut overnight oats with fresh fruit – Kari adds hemp seeds too

Lunch: Deborah Madison’shttps://www.huggermugger.com/blogs/blog/meatless-monday-ravioli-salad?srsltid=AfmBOooGhVr3Tbraphgx_fYnrIPJgQ73v8wzVsrcDiWBIWj7D2Tu_40_Ravioli and Tomato Salad with Masses of Basil from her cookbook,https://podcasts.apple.com/us/podcast/alison-romans-four-bean-salad-with-green-romesco/id1752531519?i=1000666104980&l=pt-BRhttps://podcasts.apple.com/us/podcast/alison-romans-four-bean-salad-with-green-romesco/id1752531519?i=1000666104980&l=pt-BRFour bean salad with green romesco by Alison Roman from her cookbook:https://amzn.to/4fZXoxYDining In, crumbled feta, pickled cherries and herbs to pile onto sourdough slices

Snack: Dragon fruit and cucumber

Dinner: Mississippi Chicken stuffed into sourdough ciabatta

SONYA DAY 2

Breakfast: Soft-boiled egg, Tabor bread sourdough toast points, mixed berries.

Lunch: Leftover ratatouille, leftover chopped salad, toasted pita, avocado slices

Dinner: A take on Kari’s white bean soup with parm with croutons, lemony garlic parm romano beans, simple greens salad

For dessert, a cup of tea and good chocolate, like: Beyond Good, Alter Eco, Endangered Species, and CloudForest.

KARI DAY 2

Breakfast: Full-fat Greek yogurt mixed with honey and passion fruit, with cut-up dragon fruit, cucumber, strawberries, figs, and melon

Lunch: Broccoli salad, cabbage salad with peanuts, peach and herb salad with mozzarella balls and gochujang

Dinner : Creamy pumpkin pasta with a pine nut gremolata on top

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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 to try something new but still want dinner to feel familiar?

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 discover Adrianna Adarme’s Best Bites of the week, including her viral strawberry brownies that will change the way you think about what a brownie can be. You’ll also hear about what she’s cooking in her "Cozy Kitchen," from classic Peruvian lomo saltado (with a genius shortcut) to a flavorful, herb-and-pepper-filled take on chicken soup.

Plus, we’re sharing a timeless way to cook bell peppers and a classic buttery Bundt cake made even better with toasted pecans and a cinnamon swirl.

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!

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Links:

Adrianna’s A Cozy Kitchen blog, and her brand new cookbook: A Cozy Kitchen Cookbook

You can also find her on IG

Adrianna's best bites:

Cookie melting over ice cream

Strawberry brownies with white chocolate glaze

Other Adrianna Adarme recipes mentioned:

Aguadito de Pollo (Peruvian chicken soup)

Picadillo

Italian Sardine Pasta

Grandma’s seco de carne (beef stew)

Lomo Saltado with oven-baked fries

Sonya’s best bite: Marinated bell peppers

Kari’s best bite: Golden layer cakes recipe from: Rosie's Bakery All Better Fresh Cream Sugar Packed Baking Book

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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 Substackhere.

Are you a local to Portland or planning a visit? You can now book a privatefarmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbookBraids for more Food Friends recipes!

What do you make when you come home from the farmers’ market with a bag full of beautiful fall produce, and no plan for what to do with it?

This week, we’re sharing our top fall farmers’ market must-haves AND how we’re using them at home to make approachable dinners, nutritious meal-prep salads, satisfying lunches, and cozy vegetarian mains.

By the end of this episode, you’ll:

• Find new foolproof techniques for cooking fall staples like eggplant and sweet potatoes
• Discover a hearty, weeknight-friendly sheet pan meal that makes the most of seasonal squash
• Make the most of unexpected market finds, like quince, plus ideas for turning them into something delicious

Press play now for inspiration for your next farmers’ market trip — and what to make when you get home!

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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:

Join Sonya in person for a guided Portland Farmers' Market tour through Airbnb Experiences!

Delicata Squash

Lemon garlic roast chicken with delicata squash by David Tanis for NYT Cooking

Sweet Potato

Japanese sweet potato with creamy miso glaze by Faraway Kitchen

Peppers

Vegetarian stuffed poblano peppers by the Picky Eater

Peperonata by Serious Eats

Roasted red pepper and cheddar cheese egg bites from Jenn Lueke

Eggplant

Olia Hercules' Azerbaijani butter-braised eggplant,https://oliahercules.com/recipes/serdakhSedakh

Eggplant adobo by Kay Chun for NYT Cooking

Apples

Crunchy Brussels Sprouts and Apple Slaw by Hetty Lui McKinnon from NYT Cooking

Caramelized onion, apple and goat cheese melts by Jerrell Guy for NYT Cooking

Quince

Poached quince by David Leibovitz, I like to serve with whipped cream, creme anglaise, or ice cream -- or turn into hishttps://www.davidlebovitz.com/quince-tarte-tatin/quince tatin

Pears

Easy maple baked pears by Sally’s Baking Addiction

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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!

Could beets become a family favorite if you just found the right way to make them?

In this bite-sized episode, we share a listener's question with expert advice, simple strategies, and lots of delicious ideas to inspire your cooking!

By the end of this episode, you’ll discover our favorite ways to use beets, like in colorful soups, as crispy chips, and in meal-prep-friendly salads.

You’ll also learn some unexpected ways to incorporate beets into both savory AND sweet dishes. Plus, we share our best tips for the easiest ways to cook a big batch or even freeze beets for later.

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!

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Links:

Pineapple beet smoothiefrom Three Little Chickpeas

Roasted beet hummus from Food 52

Persian yogurt beet dip from Unicorns in the Kitchen

Jeweled roasted vegetables (mix of beets, carrots, and Brussels sprouts) from The Food You Crave

Oven-baked beet chips from A Spicy Perspective

Scuttlebutt sandwiches from NYT Cooking

Sabich sandwiches from Food Network

Beautiful Soup by Celia Barbour for NYT Cooking

Sonya’s family borscht recipe

Ukrainian beet salad (Vinegret) from The New Baguette

Roasted beet salad over labnehfrom Evergreen Kitchen

Roasted beets in a sherry vinegar marinade from Superman Cooks

Flourless beet brownies by Jerelle Guy for NYT Cooking

Chocolate beet cake by Nigel Slater for Food 52

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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 Substackhere.

Are you a local to Portland or planning a visit? You can now book a privatefarmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbookBraids for more Food Friends recipes!

What if your fridge were stocked with delicious fall salads, ready whenever you needed an easy lunch or a dish to bring to the next potluck

Fall gets busy fast, and that’s why this week we’re sharing eight make-ahead salads that hold up beautifully in the fridge, so you can have easy, nutritious meals and sides ready all week long.

By the end of this episode, you’ll find out:

• The best fall produce for prepping salads in advance
• Simple techniques for keeping vegetables crisp, layering textures, and maximizing flavor
• Flexible recipes for hearty lunches, potlucks, and holidays

Press play now for make-ahead salads that make busy fall days a little easier!

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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!

***

Links:

Sonya’s fennel, apple, celery, pomegranate salad, and we like to use thismandoline for slicing veggies thin

Honey and harissa farro salad by Deb Perelman from The Smitten Kitchen Cookbook, via Serious Eats

Quinoa with caramelized corn and scallionsby Lauryn Tyrell for Martha Stewart

Four bean salad with green romesco by Alison Roman from her cookbook: Dining In

Warm green bean and lentil saladby Ottolenghi

Lentil salad with roasted radicchio and cauliflower by Alexandra Stafford for Food 52

Pearled couscous and tomato salad from Baked By Melissa

Deborah Madison’s Ravioli and Tomato Salad with Masses of Basil from her cookbook: Vegetarian Cooking for Everyonehttps://amzn.to/3SngDda (and the shelf-stable tortellini Kari gifted to Sonya, which would go great in this salad)

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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 Substackhere.

Are you a local to Portland or planning a visit? You can now book a privatefarmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbookBraids for more Food Friends recipes!

What if using phyllo dough didn’t have to be difficult, and you could make a golden, buttery pie with a mountain of vegetables?

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 seasonal cookbook full of flavorful intuitive recipes, and you’ll also find out why David Tanis’ fig and almond cake is a must-bake that's perfect for fall hosting.

You’ll also learn how to make a meatless main packed with chickpeas, cauliflower, and sweet potatoes that reheats like a dream and has a surprise technique that makes it easy to make.

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!

***

Links:

How to Start a Cookbook Club from our Substack

Cookbook club pick: David Tanis’https://amzn.to/3V0UCBTA Platter of Figs, which is out of print, but can be found used or at your local library too

Some highlights from cookbook club were:

https://heavytable.com/david-tanis-corn-squash-and-beans-with-jalapeno-butter/Corn, squash, and green beans with jalapeno butter

Fresh shell beans with sage and garlic

Berbere pizza

Fig and almond cake by David Tanis for NYT Cooking

Spiced veggie phyllo pie by Melissa Clark for NYT Cooking

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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 Substackhere.

Are you a local to Portland or planning a visit? You can now book a privatefarmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbookBraids for more Food Friends recipes!

How do you make dinner happen every night without feeling like you’re starting from scratch?

If you’re staring into the fridge at 5 p.m. with no idea what to make, this week Maggie Hoffman, host of The Dinner Plan, shares smart strategies for making weeknight cooking easier, along with a lineup of deeply satisfying fall dinners that come together quickly.

Think: chewy noodles tossed in a 5-minute sauce, a crowd-pleasing sheet-pan meal, and a foolproof take on pasta e ceci.

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

• Flexible meal-planning tricks that help ingredients stretch further
• Flavorful, low-effort meals that can pull you out of even the deepest cooking rut
• Two meatless dinners that might end up in regular rotation in your kitchen

Press play now for practical strategies and quick fall dinners that will make answering the question, “What’s for dinner?” a little easier.

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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:

Follow “The Dinner Plan” now wherever you listen to podcasts

Subscribe to Maggie’s Substack: The Dinner Plan for more recipe inspiration.

You can also find Maggie and more about The Dinner Plan on Instagram!

Maggie’s favorite pasta: Zaynab Issa's Gochujang-Sesame noodles (With Sun Ramen Noodles)

Meatless dinner: Georgina Hayden's clean-out-the-fridge pasta salad, from her cookbook: Medesque (with tons of weeknight-friendly recipes)

Sheet pan meal: Melissa Clark's Harissa chicken with Leeks, from her book:“Dinner Changing the Game” which has many more sheet pan recipes.

Maggie also highly recommends switching from half sheet to using stainless steel quarter sheet pans for this style of cooking (they fit in a toaster oven, and are dishwasher safe!)

Maggie (and our!) favorite brand of harissa paste is from NY Shuk

Comforting fall dinner: Jamie Oliver's Pasta e Ceci, from his book: Jamie’s Italy. Maggie loves to make small batches of stock with leftover rotisserie chicken bones in an Instantpot.

Standout from “The Dinner Plan:” Maureen Abood's Arayes from her cookbook: Lebanese Baking

What to cook when you don’t feel like cooking: A great loaded up sandwich like this Feta brined-chicken sandwiches made with grilled chicken.

Maggie recommends grilling proteins for multiple meals at the same time, and for recipe inspiration she recs Noah Galuten’s Grill Time!

Some of Maggie’s favorite cookbooks right now:

River Cafe Greenby Rose Gray and Ruth Rogers

Vegetables the Italian Way by Giulia Scarpaleggia

Carla Lalli’s new book: Food is a Feeling

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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 Substackhere.

Are you a local to Portland or planning a visit? You can now book a privatefarmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbookBraids for more Food Friends recipes!

What do you do when you have more vegetables than you know what to do with?

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 discover a quick refrigerator pickle that can be made with almost any veggie, and you’ll also find out about a restaurant-inspired broccoli crostini that makes a satisfying meatless dinner for busy nights.

Plus! Author Leah Koenig shares her “Best Bite” too: An easy carrot-date cake that requires no special equipment, with an unexpected ingredient in the frosting.

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:

Leah Koenig’s new book is: The Dessert Table: 100 Joyful Jewish Sweets, which includes her recipe for Date-carrot cake with orange blossom frosting.

You can find more recipes from Leah on her Substack: The Jewish Table, and on Instagram @leah.koenig

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Other links from today's show:

Easy refrigerator pickles from Simply Recipes made with a crinkle-cut knife

And here’s another fridge pickle recipefrom Coley Cooks, if you want a less sweet pickle, with more spices.

Lot 2’s pecorino-fried bread with broccoli adapted by Melissa Clark for NYT Cooking; Kari adapted it by cooking broccoli with butter and garlic, and serving it on toasted sliced bread topped with melty cheese (like young Parmesan, sharp cheddar, Monterey Jack, or Gruyere).

Italian broccoli salad by Ali Slagle for NYT Cooking

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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 Substackhere.

Are you a local to Portland or planning a visit? You can now book a privatefarmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbookBraids for more Food Friends recipes!

What do you serve when you want to host, but don’t want to spend the entire day in the kitchen?

Fall is one of our favorite seasons for gathering, from back-to-school dinners and Jewish High Holidays to casual meals with family and friends. But putting together a menu — and getting everything on the table at the same time — can feel like a lot of work.

This week, we’re sharing four complete fall menus designed to help you plan ahead, cook strategically, and actually enjoy your own gathering. By the end of this episode, you’ll:

• Learn how to build a fall menu around dishes that can be prepped, cooked, frozen, or reheated ahead of time
• Discover a fully vegetarian menu that is casual and can feed a big crowd
• Find out the secrets to achieving tender brisket and flavorful roast chicken

Press play for practical hosting strategies and fall recipes that make it easier to get dinner on the table… and enjoy it once you do!

***

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!

***

We also highly recommend The Dinner Plan podcast and Substack for more recipe inspiration!

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Links:

Back to the Classics Rosh Hashanah Dinner:

Plum challah by Sonya and Shannon Sarna for The Nosher

Smoked fish platter

Ottolenghi fig hazelnut salad with radicchio and basil

Eggplant Caponata from The Gjelina Cookbook, the exact recipe can be found in the book, or try this slightly adapted version from The Brick Kitchen

Beer and onion braised brisket from Epicurious

Cast iron skillet potato kugelfrom Smitten Kitchen

Farro topped with roasted peppers and eggplants and spicy tahini dressing (recipe coming!)

Glazed apple cider doughnut cake from Smitten Kitchen

Vegetarian pizza party in Southern California Hot September

Street corn dip with tortilla chips

Mushroom pizza with kale and red onions

Potato rosemary pizza

Roasted vegetable salad with farro and goat cheese by Walder Wellness

Arugula fennel apple salad (no cheese) by The First Mess

Ice cream

Fall bounty dinner:

Harissa apricot braised chicken by Samin Nosrat from Good Things

Charred green beans and lemony yogurt by Yossy Arefi for NYT Cooking

Ottolenghi pomegranate tomato salad

David Leibovitz' oven-roasted plums over pound cake, angel food cake or with vanilla ice cream

Roast Chicken Dinner at Kari’s

Portuguese chicken and potatoes from Feasting at Home

Alison Roman’shttps://www.alisoneroman.com/recipes/bitter-leafy-salad/Bitter, Leafy Salad

German chocolate cake by Tastes Better From Scratch

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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 Substackhere.

Are you a local to Portland or planning a visit? You can now book a privatefarmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbookBraids for more Food Friends recipes!

What do you make when you have a package of ground chicken but no plan for dinner?

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 5-star-rated, one-pot dinner of lemony meatballs and greens that’s perfect for busy weeknights.

You’ll also want to try two Italian cookies: an easy double-chocolate biscotti that can be made ahead and freezes well, and a buttery cookie with a distinctive shape and texture that would be right at home on a weekend brunch table.

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:

One-Pot Chicken Meatballs with Greens by Yasmin Fahr for NYT Cooking. To make this dairy-free, swap the yogurt for unsweetened coconut yogurt, or for 2 large eggs

Double chocolate biscotti by Jenn Segal from Once Upon a Chef

Torchetti al burro (Italian butter cookies) from Recipe from Italy

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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 Substackhere.

Are you a local to Portland or planning a visit? You can now book a privatefarmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbookBraids for more Food Friends recipes!