Food Friends: Home Cooking Made Easy

What actually wins a chili cook-off — and is it even the kind of chili you want to eat?
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 discover why Edna Lewis' "The Taste of Country Cooking" is an essential addition to any cookbook collection, plus the recipe from the book we can’t stop thinking about.
We also break down a cook-off-winning chili, along with other versions that may not take home a prize, but are staple recipes in our kitchens.
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:
The Taste of Country Cooking, by Edna Lewis

Edna Lewis recipes from Cookbook Club:
Plum Torte
Sweet Potato Pie
Biscuits
Edna Lewis-style Spoon bread from Serious Eats
Recipes for: Parker House Rolls, Salad of Grand Rapids Lettuce and Romaine, Ring Mold of Chicken with Wild Mushrooms sauce, and New Cabbage with Scallions can be found in the book

Sonya’s chili recipe from our Substack; two options – turkey and vegetarian!
To get the winning chili recipe from the cookoff, Subscribe to our Substack here and you’ll get it for free Sunday 5/3!
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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 one ingredient could turn your weeknight dinners into satisfying dishes in less than 30 minutes — without ever feeling repetitive?
Cooking dinner can sometimes feel like a dull routine, but a simple can of chickpeas can change that.
In this re-release of a fan-favorite episode, and with the help of Sarah Bond, nutritionist and creator of Live Eat Learn, we dive into the world of vegetarian meals built around our favorite versatile, affordable pantry staple.
By the end of this episode, you’ll learn how to:
Whip up the 15-minute viral “Marry Me Chickpeas”
Discover the unique, simple spice blend for addictive “Dorito” chickpeas – a snack-turned-main-dish that even reluctant bean lovers will enjoy
Cook up easy-to-make meatless dinners, like crispy, golden air-fried chickpeas and a flavorful sheet pan meal packed with vegetables

Hit play on this episode to uncover the endless possibilities of chickpeas!
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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
Sarah Bond’s Instagram, her site: Live Eat Learn – Easy Vegetarian Recipes, and her cookbook!
Marry Me Chickpeas (with creamy Tuscan sauce)
Roasted chickpea gyros
Roasted veggie glow bowls
Copy cat Cafe Yum sauce
Crispy air fryer chickpeas
15-minute chickpea tacos with creamy cilantro sauce
Chickpea blondies
Vegan chicken and dumplings (with chickpeas!)
Chickpea pot pie
Vegan aquafaba + coconut popsicles
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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 you do with those jars of tahini, gochujang, and miso sitting in your pantry?
If you have condiments in your kitchen that you always mean to use — but never quite know how — this episode is for you!
This week, we’re answering a listener question and breaking down three powerful, versatile ingredients: tahini, gochujang, and white miso. We share simple techniques and go-to recipes to help you actually use them in your everyday cooking.
By the end of this episode, you’ll discover:
Easy, flexible ways to use tahini, gochujang, and miso
Go-to ideas for sauces, sheet-pan meals, noodles, and more
How a small spoonful of can add big flavor to your next stew, BBQ, or braise

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!
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Links:
Tahini:
Easy Tahini Sauce with just water and lemon from The Immigrants Table
Sonya’s tahini sauce 3 ways from The Nosher (including with gochujang!)
Sonya’s Tahini Chocolate Chunk Cookies
Sonya’s flourless Tahini Brownies from The Nosher
Tahini roasted swordfish from Ham El-Waylly
David Leibovitz has a a really good loaded tahini granola recipe

Some of our favorite tahini brands Soom, Seed & Mill, Whole Foods 365 Organic Tahini, and Eden Foods
Gojuchang
Gochujang Buttered Noodles by Eric Kim for NYT Cooking
Sheet-Pan Bibimbop by Eric Kim for NYT Cooking
Roasted Gochujang Salmon by Sue Li for NYT Cooking
Hetty Lui McKinnon’s sticky gochujang brussels sprouts from her cookbook Tenderheart
A great list of Korean recipes made with gochujang from Maangchi
Miso
Coconut Miso Salmon Curry by Kay Chun for NYT Cooking
Maple and Miso Sheet-Pan Salmon with Green Beans by Colu Henry for NYT Cooking
Nobu’s Miso Black Cod from The Kitchn
Miso Caesar from Top Chef Melissa King from our Substack
5-Minute Carrot Miso Dressing by Kale Junkie, similar to what Sonya makes
Corn and Miso Pasta Salad by Ham El-Waylly for NYT Cooking
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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!

Are you looking for quick, satisfying dinners and seasonal ideas to get out of a cooking rut and get dinner on the table faster?
If you’ve ever come home with a bundle of asparagus, some greens, or a beautiful piece of fish— only to fall back on the same old routine— this episode is for you.
This week, we’re sharing 30-minute spring meals that feel fresh and seasonal but are built for real weeknights: minimal prep, big flavor, fewer dishes, and smart shortcuts.
By the end of this episode, you’ll have:
Two easy stir-fries to make the most of asparagus season
A surprisingly simple dumpling you can make in about 15 minutes
A way to turn a small piece of fish into a Japanese restaurant-style meal at home

Press play now to make your spring cooking simpler and easier!
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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:
15-minute turmeric black pepper chicken with asparagus by Ali Slagle for NYT Cooking – we love the turmeric from Diaspora Co and from Burrlap & Barrel
Steak and asparagus stir fry with rice by Martha Stewart
Easy lamb meatballs for mediterranean bowls from Recipe Tin Eats
Lemony Peas and Dumplings by Carolina Gelen for NYT Cooking
Japanese Sashimi and Rice (Chirashi) by Staci Adimando for Saveur
Salmon with Swiss Chard and Radishes (one-pot) by Emily Paster for Midwest Living
Some of our favorites from last year’s episode:
Sonya’s sheet-pan lemony baby artichokes and potatoes, and also her simple roasted artichoke recipe
Penne with asparagus and lemon sauce by Faith Heller Willinger, from The 150 Best American Recipes cookbook
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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 can one ingredient completely change your weeknight cooking?
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 Ham El-Waylly's highly-rated Kung Pao tofu recipe that’s perfect for breaking out of a cooking rut. You’ll also want to try a loaded veggie sandwich that’s a fridge-cleanout hero, and you’ll discover a fresh take on a morning pastry.
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:
Kung Pao Tofu by Ham El Waylly for NYT Cooking
Ham El Waylly’s new book book: Hello, Home Cooking: Do-able Dishes for Everyday and our episode with Ham
Raspberry Danish with puff pastry video
Sonya’s blueberry cheesecake danish recipe
Kari’s Veggie Sandwich:
Thickly sliced whole-wheat sourdough (Adrian Hale’s recipe), but any thick-sliced fresh bread would work!
Spread hummus on one slice of bread (I love Little Sesame classic) and top with grated carrot and crumbled feta
Mash avocado and a little kosher salt on the second siide, then top with thinly sliced cucumber, peeled and thinly sliced kohlrabi, and honey-mustard pickles (my family’s local fave Kaylin & Kaylin)
Shred romaine, baby gem, or iceberg lettuce and carefully top one side, then close the sandwich, and cut in half
Serve with your favorite chips!

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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!