Food Friends: Home Cooking Made Easy

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 discoverSoups you can make with 5 ingredients or lessEasy veggie soups that can be made with just water instead of store-bought or homemade stocksSimple toppings and finishing touches that make everyday soups special enough for hostingPress 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!***Links: Golden potato and greens soup by Andy Baraghani for NYT Cooking Cauliflower soup with green olive salsa verde by Justine Doiron Chickpea noodles soup by Ali Slagle for NYT Cooking Lebanese crushed lentil soup by Yumna Jawad of Feel Good FoodieMarcella Hazan’s 5-ingredient, 15-minute white bean soup from Simply Recipes (and the Marcella bean) 5-ingredient creamy celery soup by Martha StewartSamin 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 CookingOur previous soup episodes:Soup Season 2025Soup Season 2024Soup Season 2023Soup Season 2022****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’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 breakfastsMake-ahead breakfast ideas you can enjoy all weekThe secret to a great quiche crust + how to keep a tomato tart from getting soggyPress play now for practical breakfast inspiration and expert baking tips!***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!***John Kanell’s new book: Preppy Kitchen Everyday Baking For more recipes, head to Preppy Kitchen and follow John on InstagramMake-ahead breakfasts:Muffin recipes, including the most popular ones on the site: banana, blueberry, and chocolateWafflesEgg muffinsMake once and eat twice breakfasts:QuicheTomato tartBougatsaBreakfasts for when you want to linger:Homemade Cinnamon rollsOrange rollsPan dulce (conchas)Most popular Preppy Kitchen recipe:Peanut butter cookiesSome of John’s favorite recipes:Butter chickenGerman chocolate cakePrincess cake with olive oil spongeRecipes from John’s new book:Cinnamon swirl pumpkin muffinsGerman chocolate browniesBiscuit Dough Three Ways: Sweet, Savory Cheese and Herb, and Meyer Lemon****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 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 saladDiscover how leftovers and a few smart additions can help you cook once and eat twiceFind a classic 30-minute chicken dinner plus a vegetarian pasta dish that is full of fall flavorsPress play now to discover two chefs’ real-life meals, and get inspired with ideas for your own kitchen this 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:SONYA DAY 1Breakfast: 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 dressingDinner: Chicken piccata, garlic bread, Italian chopped saladKARI DAY 1 Breakfast: Coconut overnight oats with fresh fruit – Kari adds hemp seeds tooLunch: Deborah Madison’s Ravioli and Tomato Salad with Masses of Basil from her cookbook, Four bean salad with green romesco by Alison Roman from her cookbook: Dining In, crumbled feta, pickled cherries and herbs to pile onto sourdough slicesSnack: Dragon fruit and cucumberDinner: Mississippi Chicken stuffed into sourdough ciabattaSONYA DAY 2Breakfast: Soft-boiled egg, Tabor bread sourdough toast points, mixed berries.Lunch: Leftover ratatouille, leftover chopped salad, toasted pita, avocado slicesDinner: A take on Kari’s white bean soup with parm with croutons, lemony garlic parm romano beans, simple greens saladFor dessert, a cup of tea and good chocolate, like: Beyond Good, Alter Eco, Endangered Species, and CloudForest. KARI DAY 2Breakfast: Full-fat Greek yogurt mixed with honey and passion fruit, with cut-up dragon fruit, cucumber, strawberries, figs, and melonLunch: Broccoli salad, cabbage salad with peanuts, peach and herb salad with mozzarella balls and gochujangDinner : Creamy pumpkin pasta with a pine nut gremolata on top****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 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 potatoesDiscover a hearty, weeknight-friendly sheet pan meal that makes the most of seasonal squashMake the most of unexpected market finds, like quince, plus ideas for turning them into something deliciousPress play now for inspiration for your next farmers’ market trip — and what to make when you get home!***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:Join Sonya in person for a guided Portland Farmers' Market tour through Airbnb Experiences!Delicata SquashLemon garlic roast chicken with delicata squash by David Tanis for NYT CookingSweet PotatoJapanese sweet potato with creamy miso glaze by Faraway KitchenPeppersVegetarian stuffed poblano peppers by the Picky EaterPeperonata by Serious EatsRoasted red pepper and cheddar cheese egg bites from Jenn LuekeEggplantOlia Hercules' Azerbaijani butter-braised eggplant, SedakhEggplant adobo by Kay Chun for NYT Cooking ApplesCrunchy Brussels Sprouts and Apple Slaw by Hetty Lui McKinnon from NYT CookingCaramelized onion, apple and goat cheese melts by Jerrell Guy for NYT Cooking QuincePoached quince by David Leibovitz, I like to serve with whipped cream, creme anglaise, or ice cream -- or turn into his quince tatinPearsEasy maple baked pears by Sally’s Baking Addiction ****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.Order Sonya's cookbook Braids 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 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!

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!