Food Friends: Home Cooking Made Easy

What if a pot of beans, or a packet of ramen noodles, could turn into an easy make-ahead meal?
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 vegetarian bean tostadas with make-ahead friendly elements, and that are easy to assemble fresh on a busy weeknight. You’ll also want to try a Dan Dan noodle salad with a tahini-chili crisp dressing that’s perfect for meal prep lunches, and endlessly adaptable with seasonal vegetables.
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!

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Links:
Vegetarian Mexican tostadas from Muy Bueno Cooking
Sonya used rojo chiquito beans which are also similar to the Domingo Rojo beans from Rancho Gordo
Our favorite coleslaw recipe from our Substack
Vegetarian Dan Dan Noodle Salad by Hetty Lui McKinnon for NYT Cooking
Fly By Jing original chili crisp and the extra crunchy version
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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!

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 tomatoes
Discover a dramatic and easy way to make a delicious cherry dessert
Find 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!
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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:
Tomatoes
Southeast Asian Tomato Salad by Melissa Clark from The Splendid Table
Heirloom tomato cracker salad by Karen Schroeder-Rankin for Southern Living
Corn
Deborah Madison's coconut corn from Vegetable Literacy, a favorite cookbook of Kari and Sonya
Grilled corn with flavored butters by Amanda Neal for Food Network Kitchen
Fresh beans
Slow-roasted Romano beans from the AOC Cookbook, by Suzanne Goin
Green bean salad with greens, almonds, and dried cherries by Pamela Saltzman
Cucumber
Dumpling and smashed cucumber salad by Hetty Lui McKinnon from NYT Cooking
Okra
Crispy Okra with Spicy Honey Sauce by Kwame Onwauach and adapted by Millie Peartree for NYT Cooking
Cherries
Cherries Jubilee by Daniel Gritzer from Serious Eats
Wild 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 flavor
Sonya’s pickled cherry (and watermelon recipes)
More inspiration from previous episodes:
Our 2025 Summer Farmers’ Market Episode includes crispy corn cakes and two gazpacho recipes
Our 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!
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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 do you get a perfectly fudgy brownie with a glossy top without using a box mix?
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 want to bake a batch of triple-chocolate brownies that are beginner-friendly, deeply fudgy, and achieve that coveted glossy crust. You’ll also discover a simple sole meunière recipe that’s buttery, lemony, and easy enough for a weeknight dinner.
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!

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Links:
Seriously fudgy brownies from Sally’s Baking Addiction, Sonya also talked about the recipe in Sally McKenna’s book: Sally’s Baking 101 (which is different from the online version)
More brownies we love:
Alice Medrich’s best cocoa brownies
Sonya’s flourless chocolate tahini brownies
Fudgy brownies from Inspired Taste blog
Glossy fudge brownies from Bravetart

Sole Meuniere by Martha Stewart

Secret Food Tours: NYC – Chinatown & Little Italy
Kari’s best bite: pineapple pork bun at Mei Lai Wah Bakery
And the Original Chinatown Ice Cream Factory, whose logo was designed by the children at a local public school

Join Sonya on a Portland farmers’ market tour through Airbnb Experiences!
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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.

Have a fridge full of summer berries and no idea what to make before they're past their prime?
If you're standing in front of gorgeous summer berries at the farmers market but feel stuck making the same old recipes, this week we're sharing our favorite ways to make the most of berry season.
By the end of this episode, you’ll discover:
Easy berry desserts that require minimal effort, including kid-friendly frozen yogurt pops and a British classic: Eton mess
Baking recipes that let peak-season berries shine, from snacking cakes to rustic cobblers
No-bake berry desserts for hot summer days, including one of our favorite recipes from Ina Garten

Press play now and walk away with a full season’s worth of berry dessert recipes that will help you turn every pint of fresh summer berries into something memorable.
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This episode is brought to you by: Little Sesame Hummus

We’ve both been longtime store-bought hummus skeptics… until Little Sesame. Their hummus is unbelievably smooth, bright, and it was created by passionate chefs, they use regeneratively farmed chickpeas, and it's clean label certified.
And now, Little Sesame has launched snacking options available at Targets nationwide. The lineup includes: a hummus snacker with pretzel pita chips, protein hummus with 10g of protein per pack, and hummus for kids — a grab-and-go pack perfect for lunch boxes and long car rides.
Find Little Sesame at Targets nationwide or visit eatlittlesesame.com to find a store near you. Use code SNACKING10 for 10% off!
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Links:
Strawberry Brown Sugar Sour Cream Eton Mess by Sonya
Raspberry Spuma by David Tanis for NYT Cooking
Blueberry galette from Sonya’s Substack, Dream Kitchens
Strawberry hand pies by Zoe Bakes
Huckleberry cake by James Beard
Frozen yogurt and fruit pops by Riley Wofford for Martha Stewart
Smitten Kitchen Flag Cake
Strawberry sheet cake with passionfruit buttercream by Zoe Bakes
Blackberry cobbler by Stella Parks for Serious Eats
Frozen berries with hot white chocolate by Ina Garten

For more berry inspiration, check out our previous episodes:
Strawberries with Melissa Clark’s double strawberry shortcakes and a giant strawberry tart made with store-bought puff pastry
No-Bake Desserts with Sonya’s recipes for strawberry tiramisu and raspberry mocha icebox cake
“Year-Around Fruit Desserts includes an easy raspberry fool and a no-bake cheesecake
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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!
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 hosting a dinner party without spending the whole night stressed in the kitchen?
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 have two go-to entertaining menus: one for a smaller dinner party and one for feeding a bigger group. We’re sharing the dishes, strategies, and make-ahead elements that help hosting feel more relaxed and enjoyable.
You’ll also discover prep-friendly mains and salads, a summery dip that disappears quickly, and two desserts built around sweet, jammy strawberries and tart rhubarb.
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!
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Links:
Sonya’s Hosting at Home Menu
Chicken schnitzel, like this one from Smitten Kitchen
Crispy Tofu Schnitzel from Live Eat Learn
Charred asparagus and snap peas
Marinated beets, dilly cucumber salad (both can be found in her cookbook Braids )
Samin Nosrat’s labneh dip
Michael Solomonov’s 5-minute hummus recipe
Nicole Rucker’s Strawberry Rhubarb Pie Recipe from Amateur Gourmet

Kari’s Picnic- Style Menu
Spinach corn dip by Hetty Lui McKinnon for NYT Cooking from Episode 282 Picnics + Potlucks
Crudites
Chevre swirled with Calabrian chili sauce and topped with honeycomb (or drizzled with honey)
Hailee Catalano’s Mean Green Turkey Sandwich on pretzel rolls + vegetarian version on ciabatta rolls
Big green salad with tons of dill and avocado with lemony orange-marmalade vinaigrette
Strawberry rhubarb bars from Food Friends’ 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!