Food Friends: Home Cooking Made Easy

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 potluckFall 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 advanceSimple techniques for keeping vegetables crisp, layering textures, and maximizing flavorFlexible recipes for hearty lunches, potlucks, and holidaysPress play now for make-ahead salads that make busy fall days a little easier!***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 this mandoline for slicing veggies thinHoney and harissa farro salad by Deb Perelman from The Smitten Kitchen Cookbook, via Serious EatsQuinoa with caramelized corn and scallions by Lauryn Tyrell for Martha StewartFour bean salad with green romesco by Alison Roman from her cookbook: Dining InWarm green bean and lentil salad by OttolenghiLentil salad with roasted radicchio and cauliflower by Alexandra Stafford for Food 52Pearled couscous and tomato salad from Baked By MelissaDeborah Madison’s Ravioli and Tomato Salad with Masses of Basil from her cookbook: Vegetarian Cooking for Everyone (and the shelf-stable tortellini Kari gifted to Sonya, which would go great in this salad)****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.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 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 furtherFlavorful, low-effort meals that can pull you out of even the deepest cooking rutTwo meatless dinners that might end up in regular rotation in your kitchenPress play now for practical strategies and quick fall dinners that will make answering the question, “What’s for dinner?” a little easier.***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:Follow “The Dinner Plan” now wherever you listen to podcastsSubscribe 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 ShukComforting 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 BakingWhat 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 Green by Rose Gray and Ruth RogersVegetables the Italian Way by Giulia ScarpaleggiaCarla Lalli’s new book: Food is a Feeling****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.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 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 timeDiscover a fully vegetarian menu that is casual and can feed a big crowdFind out the secrets to achieving tender brisket and flavorful roast chickenPress 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!***Links:Back to the Classics Rosh Hashanah Dinner:Plum challah by Sonya and Shannon Sarna for The NosherSmoked 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 KitchenBeer and onion braised brisket from EpicuriousCast iron skillet potato kugel from Smitten KitchenFarro 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 chipsMushroom pizza with kale and red onionsPotato rosemary pizzaRoasted vegetable salad with farro and goat cheese by Walder Wellness Arugula fennel apple salad (no cheese) by The First MessIce creamFall bounty dinner:Harissa apricot braised chicken by Samin Nosrat from Good ThingsCharred green beans and lemony yogurt by Yossy Arefi for NYT CookingOttolenghi pomegranate tomato saladDavid Leibovitz' oven-roasted plums over pound cake, angel food cake or with vanilla ice creamRoast Chicken Dinner at Kari’s Portuguese chicken and potatoes from Feasting at HomeAlison Roman’s Bitter, Leafy Salad German chocolate cake by Tastes Better From Scratch ****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.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 the best recipes aren’t the newest ones, but the ones you keep coming back to?This week, we’re revisiting some of our favorite summer meals and sharing the recipes from Season 4 that have earned a permanent spot in our kitchens.By the end of this episode, you’ll:Discover make-ahead salads that have become staplesFind a hosting-worthy sheet-pan dinner that’s easy enough for a weeknightGet two cookie recipes we bake year-round — and that are perfect for cookie boxes and giftingTune in now for easy, reliable recipes you’ll want to make again and again!***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:Tostadas:Vegetarian Mexican tostadas from Muy Bueno CookingKari also mentioned making a take on tostadas based on Roasted Broccoli and Potato Tacos by Kay Chun for NYT CookingSalads:Sweet and spicy melon salad by Christian Reynoso from NYT Cooking Savory watermelon cucumber salad from the Mediterranean Dish (similar to what Sonya makes, but hers doesn’t have feta)Korean carrot salad recipe from Alyona’s Cooking, and watch Danielle walk you through making her viral version on TikTokSweets:Sonya’s galette recipeSonya made a version with apricot + sour cherry and marzipan (she used frozen fruit), and Kari made a version with nectarine, peaches, and frangipane (with fruit from her Flamingo Estate farm box)OUR TOP RECIPES FROM SEASON FOUR:Mains:Broiled salmon and asparagus with creme fraiche by Molly Gilbert for Sunset MagazineKung Pao Tofu by Ham El Waylly for NYT CookingSalads: Smitten Kitchen’s simplified version of the famous roasted chicken and bread salad from the Zuni Café CookbookFrizzled-onion cabbage salad by Shilpa Uskokovic for Bon AppetitSweets:Pistachio Halvah Rice Krispie Treats by Miro Uskokovic from NYT Cooking (unlocked)Jam sugar cookies by Hewn restaurant in Chicago MagMORE RESOURCES FROM THIS EPISODE:How to Start a Cookbok ClubThe date fudge recipe Kari talked about can be found in Ham El-Waylly’s book: Hello, Home CookingSonya mentioned great tostadas from El Sazaon Di Mi Rancho in Portland, OR, and her Chicken Tinga recipe

What if your next vegetarian dinner could be packed with flavor - and made entirely on a sheet-pan in your oven?Whether you're trying to cook more plant-based meals, accommodate a vegetarian at your table, or just need low-effort dinner ideas, this episode is full of satisfying recipes that are anything but boring.By the end of this episode, you’ll:Learn how to make a sheet pan lasagna dotted with creamy ricotta cheese — no layering or béchamel-making requiredDiscover how to turn basic veggies into shawarma-spiced mainsFind out about a gluten-free, noodle dish that takes less than 30 minutes to makeHit play and turn your veggie drawer into crowd-pleasing vegetarian meals you’ll want to make any night of the week!***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:Vegetarian sheet pan lasagna from Busy in Brooklyn, and Giada’s original version Sheet pan eggplant parm from Food & Wine, or sheet pan cauliflower parm from How Sweet Eats – and here’s a video of Sonya + Kari’s versionHow to make crispy garlic breadcrumbs (to top your eggplant or cauli parm)Mushroom shawarma from Eating Well, or Sonya’s eggplant shawarmaRoasted chickpea gyros by Sarah Bond from Live Eat Learn Sheet pan feta chickpea tomatoes by Ali Slagle for NYT Cooking (unlocked)Vegetarian stuffed peppers from Love & LemonsEric Kim’s Sheet-pan Japchae for NYT Cooking (unlocked), and his sheet-pan bibimbapSweet potato and black bean tacos by Sarah Bond from Live Eat Learn****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.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 easily fill your kitchen with the comforting aromas of sizzling sofrito, fluffy rice, and tender stews?This week, we’re talking to Omi Hopper, TikTok creator and runner-up on Next Level Chef, and author of Cooking Con Omi: A Love Letter to Puerto Rican Home Cooking.She’s sharing her favorite weeknight dinners, meal-prep strategies, and the techniques she uses to build big Puerto Rican flavor at home.By the end of this episode, you’ll discover:How fresh sofrito and homemade sazón can transform even simple weeknight mealsHow to meal prep for flexibility, instead of a fridge full of repetitive leftoversFlavor-packed shortcuts to get dinner to taste special without starting from scratchPress play to hear Omi’s approach to making flavorful, satisfying food that works for real home cooks!***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:Omi Hopper’s new book – Cooking Con Omi: A Love Letter to Puerto Rican Home CookingYou can find more inspiration from Omi on her TikTok, YouTube, Instagram, and her site: Cooking Con OmiOmi’s Recipes:SofritoAlcapurrias Roast pork shoulder Homemade Sazon spice blendPotato salad with apples One pot macarone con carne (macaroni with beef)Other dishes mentioned:Bacalao (Puerta Rican Salt Cod Stew) from Simply RecipesHer winning pineapple jalapeno salmon dishSome of Omi’s favorite recipe developers;King Rey CooksTiniMichelle DislaCassie Yeung****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.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!

Are you up to your ears in corn and scrambling for new ways to use up one of the best summer ingredients? If you’re looking for easy and inspired recipes to enjoy this seasonal darling, then you’ll want to tune in to this fan-favorite episode.By the end of this episode, you'll:Uncover the secrets to cooking perfectly grilled corn on the cobGet inspired by a 30-minute corn-filled ramen with miso butterLearn how to make “corn ribs,” a popular restaurant dish that’s easy and delicious to recreate at homePress play now to satisfy all of your corn cravings! ***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:Compound chili lime butterHow to make corn ribs from Food WishesSonya' s corn soup recipe from our Substack, and a similar corn soup with basil by David Tanis for the NY Times, as well as a chilled corn soup with basil oil from Food52 Soy butter corn ramen by Hetty Lui McKinnon for the NY TimesSarah Jampel’s spicy corn coconut soup for the NY TimesHam El-Waylly’s corn and miso pasta salad for the NY TimesSue Li’s grilled corn and avocado salad with feta dressing for the NY Times“Ears and Ears” Orecchiette and corn pasta similar to what Kari makes Colu Henry’s orecchiette with corn, jalapeno, and feta for the NY TimesSonya’s corn, romano bean, tomato pasta dish Korean corn cheese by Darun Kwak for the NY TimesOther mentions:Our episode with Javier Lara: The three sisters: Indigenous wisdom for growing, sharing, and home cooking squash, beans, and cornAll Time restaurant in Los Angeles****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.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!

Have you ever come home from the summer farmers' market with bags full of beautiful produce and no idea what to make first?Summer farmers’ markets are overflowing with abundant produce, but that can feel overwhelming. If you've ever wanted simple, seasonal recipes that let peak-season produce shine without spending hours in the kitchen, this episode is packed with ideas for warm-weather hosting and quick weeknight meals that you’ll rely on all season. By the end of this episode, you’ll:Learn new ways to make the most of ripe summer tomatoesDiscover a dramatic and easy way to make a delicious cherry dessertFind out how to take crisp cucumbers and combine them with a package of frozen dumplings for a 30-minute meal. Press play and make the most of every farmers’ market trip this season!***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:Tomatoes Southeast Asian Tomato Salad by Melissa Clark from The Splendid TableHeirloom tomato cracker salad by Karen Schroeder-Rankin for Southern LivingCornDeborah Madison's coconut corn from Vegetable Literacy, a favorite cookbook of Kari and SonyaGrilled corn with flavored butters by Amanda Neal for Food Network KitchenFresh beansSlow-roasted Romano beans from the AOC Cookbook, by Suzanne GoinGreen bean salad with greens, almonds, and dried cherries by Pamela Saltzman CucumberDumpling and smashed cucumber salad by Hetty Lui McKinnon from NYT CookingOkra Crispy Okra with Spicy Honey Sauce by Kwame Onwauach and adapted by Millie Peartree for NYT CookingCherriesCherries Jubilee by Daniel Gritzer from Serious EatsWild rice salad with pickled cherries by Lisa Lotts Bonus cherry recipes:Alice Water’s sour cherry clafoutis recipe, which recommends keeping the pits in the cherry for an almond flavorSonya’s pickled cherry (and watermelon recipes)More inspiration from previous episodes: Our 2025 Summer Farmers’ Market Episode includes crispy corn cakes and two gazpacho recipesOur 2024 Summer Farmers’ Market Episode Episode includes Sonya’s one-bowl sour cherry cake and cauliflower salad sandwiches. Also check out our “Corn, beans, and squash” episode for more summer produce ideas!****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.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!