What makes one recipe become the most popular in the New York Times Cooking’s history?

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 want to make crisp, stuffed zucchini blossoms that are restaurant-quality but come together in under 30 minutes. You'll also discover why the legendary Marian Burros plum torte has become one of the most beloved dessert recipes of all time – it's endlessly adaptable, freezer-friendly, and approachable for even beginner bakers.

Tune in for a quick dose of home cooking inspiration!

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Links:

Stuffed zucchini blossoms from Carolyn’s Cooking – this recipe calls for parsley and chive, but Sonya likes to add basil to the filling instead.

Original plum torte by Marian Burros for NYT Cooking, plus suggestions for adapting the recipe. Kari used plums with butter, whole wheat flour and cardamom in addition to cinnamon (¼ tsp each) mixed with turbinado sugar on top, then apricots with non-dairy butter, GF flour with almond meal, and the same cardamom and cinnamon mixed with turbinado sugar on top.

Other mentions:

Vegetables Every Day by Jack Bishop

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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!