Feeling a chill in the air and looking for a way to warm up after a busy fall day?

As the days get shorter and cooler, we crave comfort food that are nourishing, while still simple to make at home. But with so many different recipes out there, how do you choose a soup that will truly hit the spot?

Whether you want a quick weeknight option or a slow-simmered weekend treat, this episode will inspire you to make the most of soup season. By the end of this episode, you’ll…

1. Discover the viral “Glow Soup” — creamy, nutritious, and 100% plant-based
2. Learn tips for creating hearty, flavorful broths in your slow cooker or Instant Pot that can be enjoyed as a healthy snack or used to elevate classics like tomato, lentil, or chicken noodle
3. Get creative with root veggies and hearty greens, combining them with pantry staples like smoky spices and coconut milk to take your soup game to the next level

Tune in now to learn how to create soul-warming soups that will carry you through autumn and into winter with ease and comfort!

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Links:

The viral TikTok “Glow Soup” by Maddie Harrington/Nutriouslyeasy

Similar to Kari’s soup: Andouille sausage + black bean soup with fire-roasted tomatoes by Sarah Carey for Martha Stewart, or this sausage, kale, and lentil soup (just swap the tomatoes for fire-roasted ones)

Olia Hercules’ Tarragon Soup from her cookbook Kaukasis: The culinary journey through Georgia, Azerbaijan & beyond

Classic French onion soup with beef stock and white wine, and a mushroom farro version from NYT Cooking

Slow cooker carmelized onions from Gimme Some Oven

Parsnip soup options – Easiest parsnip soup form Taming Twins , Carrot-Parsnip Soup from NYT Cooking, and Apple parsnip soup from Dana’s Table

White chicken chili (with 3 different methods!) from Add a Pinch, and a 5-ingredient white chicken chili from Gimme Some Oven

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Got a cooking question? Call in and leave us a voicemail on our kitchen phone! 323-452-9084

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Order Sonya's debut cookbook

Have you ever wondered what kitchen gadgets are essential to any home? Or maybe you’re looking for some new cookbook inspiration?

In this bite-sized episode, we share listener questions – and answer with expert advice – to inspire each other and you!

You might be surprised to hear what pieces of inexpensive equipment two former personal chefs consider a must-have in our respective kitchens. You’ll also discover the cookbooks we keep reaching for over and over again.

Tune in for a quick dose of home cooking inspiration, and call our hotline 323-452-9084 with your own culinary question!

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Links

Kari’s favorite books and gadget:

Love Soup: 160 All-New Vegetarian Recipes from the Author of The Vegetarian Epicure by Anna Thomas

Sonya’s cookbook, Braids: Recipes From My Pacific Northwest Jewish Kitchen

Wide mouth funnel

Sonya’s favorite books and gadget:

Cooking for Artists by Mina Stone

Around My French Table by Dorie Greenspan

Benriner mandoline

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We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Or give us a CALL on our kitchen phone! 323-452-9084

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Packed lunches just got easier!

If you need a boost for your midday meal, this week we’re sharing expert tips to help you upgrade your lunch game—whether you're meal-prepping for the week ahead or looking to pack something up in minutes.

By the end of this episode, you’ll:

1. Learn the 5 elements for building nutritious and customizable "adult Lunchables."
2. Discover flavorful, protein-rich salads that can be prepped in advance (and get better over time).
3. Find out how to stock your freezer with satisfying, grab-and-go lunches that are simple, satisfying, and kid-friendly.

If you’re craving lunch that’s delicious, quick, and easy to prep, tune in now and take your packed lunches to the next level!

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Links:

Easy adult lunchable ideas from Nourished by Nic

Crispy chickpeas from Minimalist Baker

Little Sesame Hummus, Sonya’s favorite store-bought variety

Quinoa and broccoli spoon salad by Sohla El-Waylly for the NY Times

Herby quinoa salad with feta and pomegranate by Sarah Cook for BBC Good Food

Italian pasta salad with homemade dressing from Tastes Better From Scratch, or the classic Italian pasta salad with bottled dressing from Plowing Through Life

Spiced maple roasted carrots with zhoug recipe is in Sonya’s cookbook Braids, and you can find her “health salad” here

Kenji Lopez-Alt’s Kale Caesar salad for Serious Eats

Massaged kale salad with tahini dressing from Big Delicious Life

Fennel and lentil salad by Yasmin Fahr for NYT Cooking

Shaved brussels sprouts salad with walnut and pecorino from NYT Cooking

Homemade bean and cheese burritos and how to freeze them from Two Peas and their Pod

Yewande Komolafe’s

Are you searching for a quick easy one-pan meal that you can make any night of the week?

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!

You’ll want to cook up a craveable gnocchi and brussels sprouts dinner that comes together in 30 minutes or less, and you’ll discover the secret to the heartiest, most flavorful, plant-based lentil soup!

Don’t miss these two meatless meals that will work for any night of the week, and tune in now!

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Links to from this week’s show:

Crisp gnocchi with brussels sprouts and brown butter by Ali Slagle via NYT Cooking

Ina Garten’s lentil vegetable soup

Adrian Hale’s pita recipe can be found in her book Mama Bread!

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We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Or give us a CALL on our kitchen phone! 323-452-9084

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Are you tired of making the same bland, dry, or boring chicken dishes?

Whether you're intimidated by the idea of roasting an entire bird or are looking for some chicken dinner inspiration, this episode will delight your taste buds with tried and true techniques, cozy recipes, and easy methods for flavorful and delicious meals any night of the week!

By the end of this episode, you’ll:

1. Learn how to make a foolproof whole roast chicken that’s juicy and packed with flavor
2. Discover a crowd-pleasing marinated drumstick recipe perfect for hosting big groups or for potlucks
3. Find out why one-pot chicken orzo dishes are the ultimate comfort food solution—without complicated steps or fancy ingredients

Tune in now to boost your chicken dinners with these simple yet incredibly delicious techniques and recipes!

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Links to from this week’s show:

Ina Garten’s perfect roast chicken recipe and her engagement roast chicken

Mary Me Chicken by Lindsay Funston for Delish

Simple, classic roast chicken by Melissa Clark for NYT Cooking

Giada De Laurentis’ chicken cacciatore

Sonya’s chicken tinga recipe and her Seattle-style chicken teriyaki

Lemongrass, soy, ginger drumsticks from Barossa Fine Foods

Sam Sifton’s soy basted chicken thighs with spicy cashews for NYT Cooking

Colu Henry’s skillet chicken with pearl couscous and Moroccan spices for NYT Cooking

Weeknight fancy chicken and rice by Asha Gomez and Martha Hall Foose for NYT Cooking

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We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Or give us a CALL on our kitchen phone! 323-452-9084

Sign up for Sonya’s free Substack, or order her debut cookbook

Do you want to incorporate more meatless meals into your week but feel stuck on what to cook?

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!

You’ll want to make this one-pot kale pasta recipe that follows a streamlined technique for easy cleanup, and you’ll be seduced by a crispy tofu dinner that’s served with an Instant Pot creamy polenta.

Tune in now and don’t miss out on these two vegetarian dinners that will work for any night of the week!

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Links to from this week’s show:

Greens Pasta by Joshua McFadden via NYT Cooking

Tofu katsu recipe from Food52

Carla Lali Music’s instant pot polenta for Bon Appetit

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We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Or give us a CALL on our kitchen phone! 323-452-9084

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

As the weather turns cool and crisp, what do you do when you've got a counter full of ripe pears or too many apples from an orchard visit?

This week, we share 8 recipes for turning crunchy apples, juicy pears, and luxurious persimmons into sweet and savory dishes, from weeknight meals to entertaining-friendly dishes.

By the end of this episode, you’ll…

• Learn how to make slow-cooked apple butter that fills your home with warm, comforting aromas
• Discover an elegant appetizer that stars fresh pears and is perfect for a stunning brunch or your next dinner party
• Get inspired by savory casseroles and crunchy salads that balance fall’s sweetest and most vibrant flavors.

Hit play now to uncover fresh and easy ways to use fall's most beloved fruits in your home kitchen all season long!

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Links to from this week’s show:

• Skin-on, no sugar, homemade apple sauce from Zero Waste Chef
• Slow cooker apple butter from Family Food On The Table, and homemade apple butter with the peels on
• The Kitchn’s guide on apple butter
• Kari’s favorite blister-fried peanuts
• Celery, apple, peanut salad by Joshua McFadden from Bon Appetit
• The fennel, sausage, apple casserole recipe can be found in the cookbook Six Seasons: A New Way With Vegetables by Joshua McFadden and Martha Holmberg
• Apple dumpling recipe
• Pear, mascarpone crostini recipe can be found in the cookbook Seriously Simple Holidays
• Pear + mascarpone crostini from Cake-n-Knife Blog
• Sonya’s pear, rosemary, goat cheese galette
• Endive salad with pear, pecans, and dijon dressing from the Salad Whisperer
• Bittersweet chocolate and pear cake from Smitten Kitchen
• Fuyu v. hachiya persimmons explained
• David Tanis’ persimmon salad with radicchio and walnuts from NYT Cooking

Do you ever find your soups bland, and missing that extra something — like a zippy, flavorful sauce that turns a humble meal into something extra special?

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!

You’ll want to make this hearty bean soup topped with herby green hot sauce that comes together in seconds in your blender, and you’ll get inspired to serve dinner in a crispy tortilla bowl – filled with an updated take on the classic taco salad that’s full of veggies, and makes for an easy meatless meal.

Tune in for a quick dose of home cooking inspiration!

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Links to from this week’s show:

Sonya’s Yemenite white bean soup with zhoug

How to make crispy taco salad shells from Natasha’s Kitchen, and a roasted cauliflower taco bowl to serve inside it from Budget Bytes

For a more classic take, try taco salad by Sohla from NYT Cooking

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We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Or give us a CALL on our kitchen phone! 323-452-9084

Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!