Food Friends: Home Cooking Made Easy

• Cooking Corn, Beans, and Squash at Home: Our Three Sisters Recipe Roundup

  Have you ever wondered why corn, beans, and squash are often grown – and cooked – together?In late summer and early fall, sweet corn, tender squash, and every kind of bean offer a special kind of abundance at our gardens and local farmers’ markets. But with all that bounty, what do you actually cook?We’re sharing our top 10 Three Sisters-inspired recipes, and by the end of this episode, you’ll:Learn why these crops are called the “Three Sisters,” and get reliable recipes to combine all three... because “what grows together, goes together”Discover quick and easy ways to maximize all that remaining zucchini piling up, from a simple Korean side dish to a rich and nutritious bruschetta toppingFind out trusted recipes to make the most of corn while it’s still here, like an irresistible soup and a weeknight chicken dinner Tune in now for peak summer flavors, comforting meals, and exciting ways to cook with beans, corn, and squash!***This week’s episode is sponsored by La Baleine, makers of ancestral sea salts harvested from France.A high-quality sea salt can transform just about any dish, and finishing sea salt is one of those small touches that makes a big difference in home cooking. We love their Le Saunier de Camargue Fleur de Sel. It’s harvested by hand during a few weeks each year, when the sea, air, and wind align to create the delicate “salt flower” that rises to the surface. Grab a jar of their flaky fleur de sel here, or at your local Whole Foods Market, and add a little French sparkle to your next dish.***Links:Our three sisters’ episode from Season 2 with Javier Lara: The three sisters: Indigenous wisdom for growing, sharing, and home cooking squash, beans, and cornAlso from season 2, you can listen to an entire episode about Summer Corn To learn more about the three sisters, we highly recommend Robin Wall Kimmerer’s Braiding SweetgrassCornSonya’s corn soupGrilled chicken thighs and corn with...

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• A Muffin You Can Bake With Any Fruit, And An Easy Weeknight Golden Tomato Sauce With A Twist! Our Best Home Cooking Bites of The Week

  Ever wondered what muffin recipe is endlessly versatile, and also yields fluffy, not-too-sweet results? 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 simple, reliable muffin recipe that you can make with just about any fruit, and a stunning 30-minute summer pasta dish that uses an unexpected herb (that you might already have growing in your garden).Tune in for a quick dose of home cooking inspiration!***Links:King Arthur Baking’s best basic muffin recipeSonya’s “galette with any fruit” recipe, we love using Nicole Rucker’s pie dough technique from recipe in Fat & FlourWishbone Kitchen’s sungold tomato pasta ***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]!Book a farmers’ market tour with Sonya in Portland, OR!

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• The Top 10 Recipes We Can’t Stop Cooking at Home! Celebrating 200 Episodes of Food Friends!

  What’s one recipe that changed everything in your kitchen — and maybe even your friendships? If you’re a home cook who’s ever felt stuck in a rut, outgrown old favorites, or longed for a deeper connection at the dinner table, this episode is for you. We’re reflecting on the recipes we return to again and again, and how they shape our kitchens, our routines, and our relationships. Passing a recipe from one friend to another can ripple outward, becoming part of something bigger than just dinner.To celebrate our 200th episode, we’re sharing the top 10 recipes that have transformed how we cook and host… and brought us closer as friends. that have transformed how we cook and host… and brought us closer as friends. By the end of this episode, you’ll:Discover reliably delicious recipes for entertaining, potlucks, meal delivery, and quick weeknight mealsLearn unexpected tips, from slow cooker short-cuts to the dish that turned a salad-skeptic kid into a salad loverFind out the easiest dessert that we have made dozens of times, and have even served for breakfast!Press play now, and rediscover why cooking at home still feels exciting, nourishing, and new… even after hundreds of meals. ***This week’s episode is sponsored by La Baleine, makers of ancestral sea salts harvested from France.A good quality salt can enhance the flavor of just about any dish, and even your next dessert!We love their fine grey sea salt from the mineral-rich clay of the Guérande region. Untreated and additive free, it’s hand-harvested using traditional know-how. 👉 Grab a jar here or at your local Whole Foods Market, and bring a little French magic to your kitchen. Until August 12th, the first 1,000 customers who order from the link can select a coupon for $1 off their purchase!***LINKS:Sonya’s favorite recipes from Kari:Farro and Cauliflower Parm by Sarah DiGregorio for NYT Cooking (unlocked) is now a go-to for hosting or for meal deliveryQuinoa and broccoli spoon salad by Sohla El-Waylly for the NYT Cooking (unlocked)Blueberry Pudding Cake from Epicurious has been made countless times in every seasonKari’s favorite recipes from Sonya:Kari eats more salad because of Sonya, and her favorites are the kale with mint and strawberries, the Maria’s chopped salad, and most importantly, the

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• Cookbook club recap, a fresh take on creamed corn, and a vegetarian twist on Indian butter chicken! Our best home cooking bites of the week

  Are you looking for a fresh take on how to use up your haul of peak-season summer corn? 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 some winning recipes from Sonya’s recent cookbook club meeting, and you’ll want to try an herbaceous, plant-based take on classic creamed corn. You’ll also discover an easy twist on butter chicken that requires no chicken at all, and comes together in one pot for a satisfying meatless weeknight dinner. Tune in for a quick dose of home cooking inspiration!***Links: This month’s cookbook club pick: The Cook You Want To Be, by Andy Baraghani Andy Baraghani’s Kufteh (rice + meat meatballs), his pistachio plum cake, and the coconut creamed corn recipe can be found in the cookbook. Spicytude butter chicken spice mix (not sponsored for this episode)Paneer butter masala recipe (a veggie take on butter chicken) from Indian Healthy Recipes, we recommend adding chickpeas too!, and a fully vegan butter chicken option from Vegan Richa***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]!Book a farmers’ market tour with Sonya in Portland, OR!

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• How homemade snacks can make hosting easy and welcoming, with Carolina Gelen! (Re-release)

  Do you feel nervous about hosting, and wish you could create a warm and generous vibe for guests with a few simple starters and snacks? If you’re looking for unfussy recipes that make entertaining easy, tune into our episode with Carolina Gelen. Her simple-to-follow recipes communicate love and care, even when you don’t have a lots of time to spend in the kitchen, allowing you to enjoy more quality time with your guests!This week you’ll…Learn simple yet impressive recipes like “Butter Pecan Twists” that come together quickly with pantry staples like brown sugar, butter, and frozen puff pastry. Discover how to create a warm and inviting atmosphere by pulling a fluffy homemade focaccia out of the oven just as the doorbell rings. Get inspired by what Carolina learned from her childhood about being resourceful in the kitchen, and how that translates into accessible and impressive potluck dishes like her cabbage roll cake or one-pot baked risotto. Tune in now for home cooking tips, recipes, and heart-warming stories with Carolina Gelen! ***Links: Get your copy of Pass the Plate, Carolina Gelen’s debut cookbook with recipes like butter pecan twist, stuffed dates, cabbage roll cake, and more!Carolina’s Instagram, TikTok, and Substack!Carolina’s recipes for phyllo wrapped fish sticks, her pickle latkes, her viral roasted cherry tomato soup and loaded smashed potatoes, Hot mustard DoritosOttolenghi test kitchen cookbook: Shelf Love***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]!Book a farmers’ market tour with Sonya in Portland!

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