Episodes

  • A Nigella Lawson Sheet-Pan Dinner + Strawberry Rhubarb Bars! | Our Best Home Cooking Bites of the Week

    A Nigella Lawson Sheet-Pan Dinner + Strawberry Rhubarb Bars! | Our Best Home Cooking Bites of the Week
    May 21 2026

    How can a few pieces of chicken and a bag of frozen peas become a spring dinner worth repeating?

    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 Nigella Lawson’s famous chicken and pea tray bake: easy enough for a weeknight, but impressive enough for guests.

    You’ll also discover a beginner-friendly strawberry rhubarb streusel bar that’s buttery, nutty, and jammy – and it’s ideal for making ahead for a picnic or potluck.

    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:

    Chicken and pea tray bake from Nigella Lawson

    Kari's recipe for strawberry rhubarb crumb bars comes out Sunday (5/20) on our Substack ! It was inspired by Sally’s Baking Addiction and Cooking Classy.

    Simple strawberry rhubarb compote to serve with scrambled oats from Feel Good Foodie

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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!
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    15 mins
  • What Do You Bring To A Potluck? Ten Recipes for Picnics, Beach Days, And Feeding A Crowd

    What Do You Bring To A Potluck? Ten Recipes for Picnics, Beach Days, And Feeding A Crowd
    May 19 2026
    What do you bring to a picnic or potluck that’s guaranteed to impress, and won’t wilt, melt, or fall apart before guests arrive?Summer entertaining sounds fun — until you’re staring at a sign-up sheet, wondering what to make besides the same pasta salad.In this episode, we share 10 crowd-friendly recipes that travel well and hold up in warm weather. By the end of this episode, you’ll:Discover quick and easy appetizers, like a Los Angeles-inspired fruit cup, and a summer twist on cheesy artichoke dipLearn how to stabilize deviled eggs, build sandwiches that improve over time, and choose desserts that are easy to transport and serveGet inspired to try two no-bake desserts – a s’mores take on Rice Krispies treats, and a no-bake milk chocolate piePress play now and discover your next potluck dish – it’s the one everyone will be asking you to bring again next year!***This episode is brought to you by: Little Sesame HummusWe’ve both been longtime store-bought hummus skeptics… until Little Sesame. Their hummus is unbelievably smooth, bright, and it was created by passionate chefs, they use regeneratively farmed chickpeas, and it's clean label certified.And now, Little Sesame has launched snacking options available at Targets nationwide. The lineup includes: a hummus snacker with pretzel pita chips, protein hummus with 10g of protein per pack, and hummus for kids — a grab-and-go pack perfect for lunch boxes and long car rides.Find Little Sesame at Targets nationwide or visit eatlittlesesame.com to find a store near you. Use code SNACKING10 for 10% off!***Appetizers and Small Bites:Mexican Fruit Cups by Isabel EatsMillion dollar deviled eggs by Sugar Spun Run or Parsi Deviled Eggs from Niloufer Ichaporia King’s cookbook, My Bombay Kitchen, via Sujata MasseySpinach corn dip by Hetty Lui McKinnon for NYT Cooking Salads and Veggies:Vegetarian Dan Dan Noodle Salad by Hetty Lui McKinnon for NYT Cooking Kasha Varnishkes salad by Adeena SussmanSandwiches:Muffaletta Sandwich by Laura FuentesHailey Catalano’s Mean Green Turkey SandwichDesserts S’mores Bars from Sarah Carey via Martha StewartCheesecake bars with all the berries from Smitten Kitchen Strawberry Biscuit Sheet Cake by Sarah Carey via Martha Stewart Carolina Gelen’s Easy No-Bake Chocolate Milk PieMore inspiration from our archives!Potlucks and Picnics! Episode 179What do you eat on a road trip? Episode 195****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For 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!
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    32 mins
  • A Banana Snacking Cake from Cookbook Club + An Easy Spring Soup | Our Best Home Cooking Bites of the Week

    A Banana Snacking Cake from Cookbook Club + An Easy Spring Soup | Our Best Home Cooking Bites of the Week
    May 14 2026

    What recipes actually stick with you when you discover a new cookbook?

    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 bake a warmly spiced turmeric banana snacking cake. It's easy to make, easier to eat, and it comes from the "Diaspora Spice Co Cookbook" —the featured book at a recent cookbook club gathering.

    You’ll also want to try a bright, simple carrot and cauliflower soup that feels especially right for spring cooking.

    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!

    Our next gathering is May 13th at 4:30 PM PT! See you soon!

    ***

    Links:

    The Diaspora Spice Co Cookbook

    Turmeric Banana Snacking Cake shared by Have a Little Something

    Lemony Carrot and Cauliflower Soup by Melissa Clark 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!
    Show More Show Less
    15 mins
  • What We Eat in a Day! What We Really Cook At Home, Spring Edition

    What We Eat in a Day! What We Really Cook At Home, Spring Edition
    May 12 2026
    Ever wonder what private chefs actually cook for themselves when they’re tired, busy, craving comfort food, or stuck in a cooking rut?If your meals have been feeling repetitive lately, this episode offers a look at two real days of home cooking with new ideas to get you through the week. Through practical meal planning, freezer clean-outs, farmers market finds, and smart store-bought shortcuts, we share the kinds of meals we actually make on a regular day—approachable, flexible, and satisfying.By the end of this episode, you’ll:Discover make-ahead breakfast: including a new take on chia pudding, a prep-friendly frittata, and a whole-grain muffin you can bake in minutesLearn simple ways to rely on your freezer to get dinner on the table — all you need is a bag of dumplings and a bunch of greensFind out how lunch can come together in 10 minutes or less and still feel fresh and substantialPress play now for a behind-the-scenes look at what two food-loving home cooks actually eat in a week — and leave with ideas you’ll want to make right away!***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 May 13th at 4:30 PM PT! See you soon!***Sonya Day #1Breakfast: Blackberry coconut chia pudding topped with fruit and almonds (blackberries and strawberries)Lunch: Jammy eggs, sauerkraut, fruit, veggies, sourdough crackers (Share crackers brand)Dinner: Berbere meatballs from NYT Cooking (unlocked), oven roasted sweet potatoes cubes with lemon rounds and onion wedges, spring salad with radishes and snap peasKari Day #1Breakfast: Breakfast brownies, a recipe I’m testing, but using this chocolate amaretti cookie as a starting point, subbing in oats, banana, dates, wheat bran, etc. Recipe forthcoming!Lunch: Beef kimbap from H Mart, dragon fruit, crunchy ramen chipsDinner: One-pan dumplings with kale by Ali Slagle from NYT CookingSonya Day #2:Breakfast: Millet muffin from Super Natural Every Day alongside a yogurt bowl with ground flax, pepitas, wild blueberries, goji berries, kiwiLunch: Spring chicken salad (with leftover chicken roasted chicken breast, sugar snap peas, scallions, celery stalk + leaves, mayo, whole grain dijon), strawberries, Bittman’s sourdough, simple green salad with lemon and olive oilDinner: Black bean soup + “all the greens salad” with lettuce, sugar snap peas, cucumbers, bok choy, mint, scallion in a sesame soy dressing Kari Day #2:Breakfast: Life-changing egg frittata: I followed ratios with eggs, heavy cream, sharp cheddar, and caramelized onions; added tarragon, oregano, basil, blanched greens and ½ cup of pickled jalapenos.Lunch: Green leaf lettuce with lemony vinaigrette (use both whole grain and dijon mustard, add maple syrup, omit the thyme, use good olive oil) with tons of dill, chunks of avocado, and nasturtium from my gardenDinner: Beef bulgogi (pre-marinated from H Mart), lettuce wraps with kimchi, spinach, and bean sprouts, and the hoisin sauce approved by my friend Malin :)****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For 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!
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    36 mins
  • A Turkish Pastry with a Buttery Dough + Jammy Sugar Cookies! Our Best Home Cooking Bites of the Week

    A Turkish Pastry with a Buttery Dough + Jammy Sugar Cookies! Our Best Home Cooking Bites of the Week
    May 7 2026

    What if the key to more creative home cooking isn’t more options — but better constraints?

    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 learn how to make a simple, no-knead, no-rise dough for Turkish poğaça—savory pastries filled with spinach, herbs, and feta. You’ll also discover a jam-swirled sugar cookie that came to us from a listener suggestion.

    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!

    Our next gathering is May 13th at 4:30 PM PT! See you soon!

    ***

    Links:

    Ayse’s poğaça (Turkish pastry) from Sonya

    Sonya’s baklava recipe

    Jam sugar cookies from Hewn Bakery in Evanston, IL, and chef Ellen King’s book, Heritage Baking (Thanks, Diane, for the rec!)

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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!
    Show More Show Less
    17 mins
  • Sheet-Pan Meals for Easy Spring Cooking at Home

    Sheet-Pan Meals for Easy Spring Cooking at Home
    May 5 2026
    Are sheet-pan dinners the ultimate weeknight shortcut, or are they overrated?If you’ve ever tried one and ended up with soggy vegetables, unevenly cooked protein, or underwhelming flavor, you’re not alone. In this episode, we break down what makes a sheet-pan dinner work, and how to get better results from simple, oven-roasted meals.We’re sharing a handful of spring-forward recipes, along with the small technique shifts that make a big difference.By the end of this episode, you’ll discover:A crispy rice sheet-pan dinner with everything you love about fried rice, without the stovetopA popular Nigella Lawson’s tray bake that highlights spring produceHow to make sheet-pan eggs with herbs, vegetables, and feta for easy breakfasts, sandwiches, or quick dinnersIf you’re looking for straightforward ways to improve your weeknight cooking, this episode will change how you use your oven!***This episode is brought to you by: Little Sesame HummusWe’ve both been longtime store-bought hummus skeptics… until Little Sesame.Their hummus is unbelievably smooth, bright, and fresh-tasting, and it’s a product we feel good about — it was created by passionate chefs, they use regeneratively farmed chickpeas, and it's clean label certified.And now, Little Sesame has launched snacking options available at Targets nationwide. The lineup includes: a hummus snacker with pretzel pita chips, protein hummus with 10g of protein per pack, and hummus for kids — a grab-and-go pack perfect for lunch boxes and long car rides.Find Little Sesame at Targets nationwide or visit eatlittlesesame.com to find a store near you. Use code SNACKING10 for 10% off.***Links:Chicken and pea tray bake from Nigella LawsonLiz’s roasted broccoli salad by Pinch of YumRainbow veggie sheet-pan with green tahini sauce by Jenn Eats GoodSheet-pan crispy rice with bacon and broccoli by Ella Quittner via Food52 Sheet-pan eggs and veggies by Ali Slagle for Food 52Puttanesca fish tray bake by Recipe Tin EatsViral sheet-pan Doner Kebab from Feel Good FoodieChili-stuffed poblano peppers from Taste of HomeOther recipes:Rainbow salad Maple and Miso Sheet-Pan Salmon with Green Beans by Colu Henry for NYT Cooking ****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!Got a cooking question? Leave us a message on our hotline at: 323-452-9084For 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!
    Show More Show Less
    30 mins
  • A Memorable Spring Menu, Seasonal Fried Rice & the Best Philly Sandwich | Best Bites with Special Guest David Page

    A Memorable Spring Menu, Seasonal Fried Rice & the Best Philly Sandwich | Best Bites with Special Guest David Page
    Apr 30 2026

    A Memorable Spring Menu, Seasonal Fried Rice & the Best Philly Sandwich | Best Bites with Special Guest David Page

    What makes a meal truly memorable? And what’s actually worth repeating at home?

    In this bite-sized episode, we’re sharing the best things we ate this week — and with special guest David Page of “Culinary Characters Unlocked” — to inspire each other and you.

    By the end of this episode, you’ll discover a simple but unforgettable spring menu, a fried rice that makes the most of seasonal ingredients, and a Philly sandwich that lives up to the hype.

    We also get into a few cooking techniques, from reverse-searing steak to building a seafood stew, that are worth trying (or rethinking) in your own kitchen.

    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:

    Tune into David Page’s Culinary Characters Unlocked wherever you listen to podcasts!

    The menu from the birthday party: Farro & spring radish salad, spring green salad, marinated farm asparagus, thyme-scented baby new potatoes, Pacific NW smoked salmon, grilled Bavette steak

    The potatoes were prepared similarly to simple roasted new spring potatoes (but add thyme!)

    Green garlic salsa verde from Wishbone Kitchen

    Kari’s fried rice: Use avocado oil to fry the rice first; add butter and spring onion tops and cook until softened. Add scrambled eggs into the buttery onion mixture until just cooked. Add favas to warm them up; top with fresh dill and crumbled feta.

    David’s best bites:

    Philly Roast Pork Sandwich from Serious Eats

    SF-style Cioppino (but David prefers to cook each fish element separately)

    Reverse-seared steak from Serious Eats

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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!
    Show More Show Less
    26 mins
  • Make it Mediterranean! Everyday Cooking with Yumna Jawad of Feel Good Foodie

    Make it Mediterranean! Everyday Cooking with Yumna Jawad of Feel Good Foodie
    Apr 28 2026
    Do your weeknight meals ever start to feel a little flat — even when you’re cooking all the time?In this episode, we’re talking to Yumna Jawad of Feel Good Foodie, known for her viral, approachable dishes. She shares how she transforms familiar recipes like banana bread, pancakes, and sheet-pan dinners with Mediterranean ingredients in ways that feel accessible for home cooks.By the end of this episode, you’ll discover:The five Mediterranean ingredients to stock your pantry with, so you can easily whip up delicious weeknight dinnersUnderstand what makes a recipe go viral (including a must-try pasta)New ways to use up oats – including a unique take on a savory breakfastPress play now for practical home cooking tips that will make your meals brighter, and weeknight dinners feel easier!***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:Yumna’s website, Feel Good Foodie, her Instagram, and her TikTokGrab a bag of her Oath Oats!Recipes:Strawberry rose pancakes and tahini banana bread, full recipes can be found in her cookbook: The Feel Good FoodieDry yogurt with strawberry and spirulina powderStuffed onions with ground beef and riceOvernight oats recipeOne-pot Arabic-style stewViral recipes: Baked feta pasta, pasta chips, and cottage cheese ice cream Yumna’s top Mediterranean ingredients: feta cheese, dates, tahini, olives, oregano, lemon****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For 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!
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    28 mins