Food Friends: Home Cooking Made Easy

What if you could make pies from scratch with super-easy crusts and fillings for your next dinner party or potluck?
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 tofu schnitzel that's shatteringly crunchy on the outside, tender on the inside, and completely plant-based. You'll also discover two easy pies: a saltine-crusted Atlantic Beach pie that's sweet, salty, and tangy all at once, and a creamy chocolate pie with an Oreo crust.
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
Crispy Tofu Schnitzel from Live Eat Learn
Chocolate cream pie with an Oreo crust by Samantha Seneviratne for NYT Cooking (unlocked)
Atlantic Beach Pie by Bill Smith for NYT Cooking (unlocked), made with a saltine crust, creamy lemon-lime filling, and topped with tangy labneh-whipped cream topping
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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!

Once you've loaded up your tote bag with seasonal produce, what do you actually make with it all when you get home?
This week, we're cutting through the overwhelm with 8 seasonal recipes worth adding to your spring rotation.
By the end of this episode, you'll:
Have quick, easy ways to make the most of asparagus season — including a speedy sheet pan meal and a light, herbaceous spring roll
Know exactly what to do with a beautiful bunch of purple spring onions, like baking a buttery, savory tart you can make with store-bought crust
Discover the rhubarb recipe we make every single year, plus a new one we can't wait to try

Listen now before your next market trip!
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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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Asparagus
Grilled asparagus tofu spring rolls from Bojon Gourmet
Broiled salmon and asparagus with creme fraiche by Molly Gilbert for Sunset Magazine (and you can even make creme fraiche at home)
Arugula
Easiest shaved asparagus and arugula salad from Canal House
Favas & Peas
Sizzling Halloumi with Fava Beans and Mint
Spring onions
Spring onion and cheddar quiche with balsamic tomatoes from Olive Magazine
David Leibovitz herbed ricotta tart with spring onions (you can leave out the chorizo and use any 9” tart pan you like)
Nettles
Nettles on pizza or another recipe
Rhubarb
Claire Saffitz’s rhubarb custard cake for Bon Appetit or Roasted rhubarb from Zoe Francois
Coconut milk custard with strawberry rhubarb compote
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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!

What if a jar of beans in your pantry could turn into a curry you enjoy all week?
In this bite-sized episode, we’re sharing the most delicious things we cooked and ate this week to inspire each other — and you.
By the end of this episode, you’ll want to make a Kenyan weeknight-friendly mung bean curry that’s rich with coconut milk and fully vegan. You’ll also discover a chocolate almond cookie that’s naturally gluten-free, perfect for using up extra egg whites, and elegant enough for any occasion.
Tune in for a quick dose of home cooking inspiration, and walk away with two 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!
Our next gathering is April 8th at 4:30 PM PT!
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Links:
Nengu - Kenyan Mung Bean Curry from Baking Hermann
Chocolate Amaretti Cookies by David Tanis for NYT Cooking
Ottolenghi’s amaretti cookie recipe
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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!

What do professional chefs do differently — and how can you use those skills at home?
It can feel like a lofty goal, but in this episode, Ham El-Waylly shows us how approachable it really can be. He shares practical, real-life cooking tips and easy, flavor-building techniques that work in any kitchen, no matter how busy or overwhelming daily life feels.
By the end of this episode, you’ll learn:
How toasting pasta might change the way you think about spaghetti forever
A surprising method for transforming tofu into something everyone at the table will love
The inexpensive, often-overlooked tools restaurant chefs rely on that can make a big impact in a home kitchen

Press play to hear our conversation with the insightful and inspiring Ham El-Waylly, and discover new recipes and techniques you’ll want to try out right away!
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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:
You can find Ham El Waylly on Instagram, and visit his restaurant Strange Delight in Brooklyn!
Check out his new book: Hello Home Cooking! Doable Dishes For Every Day
Some of our favorite recipes by Ham, from NYT Cooking (unlocked):
Kari’s favorite Cauliflower Salad Sandwiches
His very popular Kung Pao Tofu
Corn and Miso Pasta Salad
Brown Butter Bucatini with Charred Cabbage

Recipes we can’t wait to make from Hello Home Cooking:
Toasted Thin Spaghetti with Black Beans and Parm
Eggplant and Tofu Ragu
Tahini roasted swordfish
Date Fudge
Frito Chocolate Ganache Tart

Some of Ham’s favorite kitchen appliances and tools:
Zojurushi Rice cooker
Fish Spatula
The Kunz Spoon
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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!

Ever had a recipe surprise you in the best possible way?
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 our new favorite crispy vinegar-roasted chicken with garlicky crushed olive sauce that’s easy enough for a weeknight and impressive for hosting guests.
You'll also discover a one-bowl black bean brownie recipe that’s ultra fudgy, gluten-free, and comes together with simple pantry staples.
Tune in for a quick dose of home cooking inspiration!
***
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:
Alison Roman’s vinegar chicken with crushed olive dressing
Fudgy black bean brownies from Live Eat Learn
A pineapple beet smoothie from Three Little Chickpeas
***
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!