Food Friends: Home Cooking Made Easy

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!
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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:
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!
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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!
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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!
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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!
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
***
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!