Tired of the same old lunch routine or searching for the perfect crowd-pleasing dish to bring to your next potluck?

This week we’re sharing deli-style salad recipes that are anything but boring — think crisp, creamy, tangy, and deeply satisfying dishes that get even better with time. These recipes aren’t just tasty; they’re make-ahead winners designed to simplify your week or help you shine at your next potluck.

By the end of this episode, you’ll learn how to:

1. Shake up your bean game with a fresh, crunchy chickpea salad with an unexpected spice blend
2. Build a hearty Greek salad-meets-fattoush salad, elegant enough to serve at a dinner party or bring to a casual potluck
3. Whip up dishes that travel well, like a zippy roasted potato salad with avocado-lime dressing

Press play now to start cooking up cool, crunchy, and crowd-pleasing deli salads that deliver on both convenience and taste!

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Links

Sonya’s herby potato salad from our Sunday Salad Substack! (the dressing for this recipe is the same one she uses for her coleslaw)

Ina Garten’s coleslaw salad (similar to what we discussed, but swap some of the mayo with yogurt!)

Jalapeno, lime, coleslaw by Joshua Bousel from Serious Eats

Whole Foods copycat cabbage crunch salad

Carmen Wilken's deviled egg macaroni salad (and her TikTok of the recipe)

Alison Roman’s pasta with peas and parmesan salad

Everything bagel chickpea + white bean salad by Sarah Bond from Live, Eat, Learn

Erewhon white bean kale salad by Kale Junkie

Hetty Lui McKinnon’s roasted potato salad with jalapeno avocado dressing for NYT Cooking (unlocked)

Lidey Heuk’s Taverna salad for NYT Cooking (unlocked)

Moroccan carrot salad by Suzy Karadsheh

Check out our previous “deli salad” episode from season one!

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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

What if your next favorite dinner took just 15 minutes—and started with a humble can of beans?

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 a creamy, vegetarian butter bean recipe that you can whip in 15 minutes, but feels luxurious enough to bring to a dinner party. And you’ll discover a classic French bistro dish that will transport you to Paris with its topping of warm goat cheese – it makes for an effortlessly elegant starter or even an enticing Tuesday night dinner!

Tune in for a quick dose of home cooking inspiration!

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Links:

Salade de Chèvre Chaud (Warm French goat’s cheese salad) by Recipe Tin Eats

Ina Garten’s take on salad with warm goat cheese

Justine Doiron’s spicy tomato beans with hot honey

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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. You can also now find us on YouTube.

Order Sonya's cookbook Braids for more Food Friends recipes!

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

What if your next vegetarian dinner could be packed with flavor - and made entirely on a sheet-pan in your oven?

Whether you're trying to cook more plant-based meals, accommodate a vegetarian at your table, or need low-effort dinner ideas, this episode is packed with satisfying recipes that are anything but boring.

By the end of this episode, you’ll:

1. Learn how to make a sheet pan lasagna dotted with creamy ricotta cheese — no layering or béchamel-making required
2. Learn how to turn basic veggies into shawarma-spiced mains to serve up with warm pitas and creamy dips for a build-your-own weeknight feast
3. Discover a gluten-free, vegetable-packed noodle dish that can be ready in 30 minutes or less

Hit play and turn your veggie drawer into crowd-pleasing vegetarian meals you’ll want to make any night of the week!

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Links:

Vegetarian sheet pan lasagna from Busy in Brooklyn inspired by Giada’s original version (with meat)

Sheet pan eggplant parm from Food & Wine, or sheet pan cauliflower parm from How Sweet Eats. Plus, here’s a video of Sonya + Kari’s version. And here's how to make crispy garlic breadcrumbs (to top your eggplant or cauli parm)

Mushroom shawarma from Eating Well, or Sonya’s eggplant shawarma

Roasted chickpea gyros by Sarah Bond from Live Eat Learn

Sheet pan feta chickpea tomatoes by Ali Slagle for NYT Cooking (unlocked)

Vegetarian stuffed peppers from Love & Lemons

Eric Kim’s Sheet-pan Japchae for NYT Cooking (unlocked), and his sheet-pan bibimbap too

Sweet potato and black bean tacos by Sarah Bond from Live Eat Learn

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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. You can also...