Food Friends: Home Cooking Made Easy

• How we turn store-bought staples into a quick weeknight meal and a dinner party-worthy dessert! Our Best Home Cooking Bites of the Week

  Need a meal that’s fast, flavorful, and starts with what’s already in your pantry?In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!You’ll learn how a humble packet of ramen turned into a produce-packed weeknight favorite (yes, there’s a jammy egg involved), and how a store-bought cookie became the secret star of a dreamy layered trifle that can feed a crowd. Whether you’re cooking for yourself or for your next dinner party, these pantry-meets-fresh combos are all about making home cooking feel easy… and a little bit unexpected. Tune in for a quick dose of inspiration, a few clever tips, and your next best bite!***LinksMomofuku ramen noodles, and this one is Sonya’s favorite flavor (not sponsored)Grilled asparagus from Love & LemonsA bok choy salad similar to what Sonya made from The Cozy ApronJapanese BBQ sauce to top noodles withFor the “Chocolate Cookie Crunch Trifle”: make chocolate pudding, make vanilla pudding, make a batch of whipped cream, and grab one package of Tate’s cookies. Layer all three in a big bowl or trifle dish just before serving! (And for the vanilla pudding, Kari added a bit of white chocolate ganache, a tip she learned from Nicole Rucker’s book, Fat + Flour)***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]!Order Sonya's cookbook Braids for more Food Friends recipes!

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• A Food Person’s Summer: Cookbooks, Hosting, A Must-Read Novel, and What to Cook Right Now, with Adam Roberts

  Ever wonder what food people actually cook when guests come over—and why those recipes always work?In this episode, Adam Roberts—aka The Amateur Gourmet—takes us inside his kitchen, shares his favorite cookbooks and go-to recipes, and tells us all about his fantastic debut novel, Food Person. We talk summer cooking, dinner party philosophy, and why even a slightly undercooked salmon can still lead to a great night.By the end of this episode, you’ll:Get a sneak peek at Food Person, Adam’s twisty, funny, page-turning, novel (think The Devil Wears Prada, but for cookbook publishing).Discover the dessert that never fails a dinner party. Find out the #1 mistake home cooks make when hosting, and the mindset shift that turns chaos into calm.Press play for Adam’s best dinner party advice, his all-time favorite cookbooks, and the recipes he relies on most to make hosting feel like a breeze. ***Links:Food Person, Adam Roberts’ debut novel, is out now!Subscribe to Adam’s Amateur Gourmet Newsletter on SubstackFollow Adam on InstagramAdam’s cookbook recs from today’s episode: The Barefoot Contessa books (especially for beginners)Or level up your home cooking with Mozza at Home, by Nancy Silverton and Carolyn CarrenoFor the best homemade ice cream recipes and techniques, check out David Leibovitz’s The Perfect Scoop Anything by Melissa Clark is dependably excellent Some of the cookbooks highlighted in Food Person: The Zuni Cafe Cookbook, The Chez Panisse Cookbook, and The Auberge of the Flowering HeartFood writing that has inspired Adam:Calvin Trillin Amanda Hesser’s

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• A nostalgic one-pot pasta, an easy brunch dish that travels well, and what do you do with leftover tomato paste? Our Best Home Cooking Bites of the Week

  Looking for easy dinner ideas that you can cook up in minutes, all in 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 get out your pasta pot and make scratch-made SpaghettiOs that are shockingly delicious, and only use a handful of ingredients. You'll also hear about a throw-back brunch option that travels well and can be made with a store-bought save. Plus: wondering what to do with leftover tomato paste? We're answering questions from our kitchen hotline, and you'll also hear a great tip from a listener!Tune in for a quick hit of home cooking inspiration! *** Links:Maurice in Portland for their incredible quicheA spinach, tomato and feta quiche from Food.com, and a mushroom and gruyere quiche by Elise Bauer from Simply Recipes One pot homemade “Spaghetti O's” by Ree Drummond from Food Network***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]!Order Sonya's cookbook Braids for more Food Friends recipes!

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• Hosting This Summer? Four Seasonal Menus for Cooking at Home with Ease

  Planning a backyard dinner, summer party, or easy weeknight hangout but have no idea what to serve? If you’re craving a relaxed way to bring people together around food, this episode serves up four summery, crowd-pleasing menus that are just as low-effort as they are flavor-packed. Think: charred corn brushed with lime butter and spiced with harissa, salads bursting with juicy peaches tossed in a tangy vinaigrette, and creamy no-bake desserts that you can make ahead and forget until it’s time to wow your guests. By the end of this episode ,you’ll:Discover 4 complete menus that highlight peak summer produce and are designed to be make-ahead friendly and low-effortLearn how to make a quick 10-minute main that keeps time at the stove to a minimumFind your go-to no-bake dessert made with fresh berries and a few smart shortcutsPress play to hear easy, flavor-packed summer menus — your next delicious get-together is waiting! ***Links: Sonya’s Menu #1Main: Grilled chicken with yogurt marinade (whole chicken) by Tom Mylan from Food and Wine, and a version with boneless skinless chicken breasts by Elise Bauer from Simply Recipes (you can also use cut up chicken parts). You can swap a dairy yogurt for an unsweetened plain coconut yogurt. Side: Grilled corn chili lime butter, but swap the chili powder for a Harissa spice mix, and if you want it butter free you could also do this grilled corn with harissa from Serious EatsSalad: Sliced peaches and tomatoes with a pomegranate molasses dressing like this one from Maureen Abood, topped with fresh mint and/or basil Dessert: Blueberry lemon icebox cake from Sally’s Baking Addiction, make it dairy-free with a whipped coconut topping or your favorite non-dairy heavy cream replacement Kari’s Menu #1 Salad starter: A bibb lettuce salad from Two Peas and Their Pod, but skip the avocado, cucumber, and cheese Main: Butteriest Black Pepper Fish by Shilpa Uskokovic from Bon AppetitSide: Mustardy smashed potatoes with jalapeno gremolata from Athena Calderone and her book “Cook Beautiful”Dessert: Simple glazed lime cake from Bon Appetit, served with a trio of sorbets (thanks for the suggestion, Sonya!) Sonya’s Menu #2Main: Sungold tomato pasta from Wishbone...

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• Can you make pasta sauce with a container of hummus? And a springy sheet-pan meal! Our Best Home Cooking Bites of the Week

  Are you tired of the same old pasta and red sauce? What if a store-bought container of hummus could be transformed into a family-friendly weeknight pasta dish?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 this 5-star lemony hummus pasta that is kid-approved, and you’ll also discover an easy sheet-pan dinner that uses an unexpected seasonal ingredient!Tune in for a quick dose of home cooking inspiration!Links: Lemony Hummus Pasta by Christian Reynoso via NYT CookingOur favorite brand of storebought Little Sesame Hummus (not sponsored, we just love it!)Greek lemon potatoes from Recipe Tin EatsSonya’s sheet-pan lemony baby artichokes and potatoes, and also her simple roasted artichoke recipe***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]!Order Sonya's cookbook Braids for more Food Friends recipes!

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