Food Friends: Home Cooking Made Easy

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!
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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:
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!

When the weather warms up, soup can feel like it should be off the menu – but we believe that soup season can last all year, and may even be best in spring!
This week, we’re sharing 6 flexible soup-and-salad menus that celebrate seasonal ingredients while keeping home cooking unfussy. We’re relying on light, brothy soups with greens and herbs, silky vegetable purées, and bright seasonal salads packed with herbs that are as satisfying as they are colorful.
By the end of this episode, you’ll:
Rethink soup season with spring-ready recipes that feel both cozy and light
Have go-to soup and salad pairings for easy, complete meals for weeknights or entertaining
Feel more confident turning farmers' market finds (or freezer staples) into vibrant dinners

Whether you’re cooking for one or hosting a dinner party, press play now to bring fresh, feel-good spring cooking to your table!
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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!
***
Links:
Spring tortellini soup with peas and asparagus by Amelia Rampe +
Strawberry kale salad from our Substack

Lemony Carrot + Cauliflower Soup by Melissa Clark +
Collard Green Salad with Ginger and Spicy Seed Brittle by Claire Saffitz for Bon Appetit

Somen noodle soup with mushrooms and greens by Sue L for NYT Cooking +
Vietnamese chicken salad from Food & Wine

Locro de Papas adapted from Anastacia Marx de Salcedo for Gourmet +
Escarole salad with Horseradish and Capers by Ignacio Mattos for Bon Appetit

Lentil tomato soup by Carolina Gelen +
Alice Waters’ baked goat cheese with spring lettuce salad

Stracciatella with Broccoli Rabe from Sunset Magazine +
Little Gem Salad with Lemon Cream and Hazelnuts by Joshua McFadden, adapted by Michael Gradyon and Nikole Harriott for Bon Appetit

Other mentions:
Lee Bailey’s Soup Meals
Springtime Minestrone from our 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!

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!
***
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
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!