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...

Want a pie crust that actually works and makes you feel like a baking genius?

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 buttery, flaky, foolproof pie crust so you can fill it with juicy, fragrant strawberries and tangy rhubarb. You’ll also discover the ultimate make-ahead appetizer: crispy French onion soup crostini bites oozing with melted Gruyere, a low-effort high-reward recipe we can’t stop talking about.

Tune in for a quick dose of home cooking inspiration!

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Links:

French onion crostini by Lemon Tree Dwelling

Slow cooker carmelized onions from Gimme Some Oven

Nicoler Rucker’s strawberry rhubarb pie recipe from Amateur Gourmet (with her old pie dough recipe)

Nicole Rucker’s updated pie dough recipe can be found in her new cookbook: Fat + Flour: The Art of a Simple Bake)

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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!

Do you dread making pie dough… and wish you could feel confident when baking your favorite treats like pies, cookies, and quickbreads?

You’re not alone! So many of us home bakers struggle with outdated, overly complicated baking rules. If you’ve ever been frustrated by vague instructions like “add water as needed” or the impossible quest for “light and fluffy,” this conversation with noteable baker Nicole Rucker will change your entire outlook on baking.

By the end of this episode, you’ll:

• Learn how to make a foolproof pie crust - no guesswork or high-level baking skills necessary! And yes, we’re serious…
• Discover how her no-creaming cookie method saves time and improves consistency, leaving you with the ability to turn out the cookies you’ve always dreamed of.
• Find out about 5 distinct banana bread recipes that go beyond basic—from warm, spiced streusel vibes to a protein-packed option that you just might want to take on your next hiking trip!

Tune in now and start baking smarter, not harder—with tips you can use today!

*EPISODE COVER PHOTO CREDIT: Alan Gastelum

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Links:

Get your copy of Nicole Rucker’s new cookbook, Fat + Flour: The Art of a Simple Bake, or check it out from your local library!

To find out more about Nicole, follow her on Instagram @Nicole Rucker and her bakery @Fat + Flour

Visit Fat + Flour in person in Los Angeles

Also, check out her first cookbook, Dappled: Baking recipes for fruit lovers

Recipes discussed in this week’s show:

Nicole’s new chocolate chip cookie recipe with her genius method for making dough (the recipe is in the post description)

The pie crust recipe, “Co-Op Tofu Brownie Cookies”, Banana bread recipes, and Oatmeal Chocolate Chip 90s cookies can all be found in Nicole’s new book: Fat + Flour: The Art of a Simple Bake

Special shout out to the Zuni Cafe Chicken recipe

Bonus! Some of our favorite Nicole Rucker recipes:

Nicole’s key lime pie recipe featured in the LA Times (with Nicole’s original crust recipe)

A stunning July Flame Peach Pie recipe from The Kitchn

Nicole’s famous drop biscuit recipe from the LA Times

Ricotta biscuits and

Could a one-pot braised chicken dish be the answer to "What should I make for dinner?"

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 cook up a Central-Asian inspired chicken and potato dish that has an unexpected ingredient, and you'll discover how to make a classic French coq au vin that’s make-ahead friendly and perfect for feeding a crowd.

Tune in for a quick dose of home cooking inspiration!

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Links:

Sonya’s one-pot chicken and potatoes with prunes for The Nosher

Kari tried out Melissa Clark’s coq au vin for NYT Cooking, we also love the coq au vin recipe by Ina Garten, or a slightly easier version by Damn Delicious

For more braising dishes, check out our braises episode “Cooking low and slow…”

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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’s in season right now? From crisp asparagus to the sweetest peas, tender greens, and fragrant green garlic, the farmers market is bursting with fresh flavors!

But what do you cook with all the seasonal produce you bring home?

Cooking with early spring produce is exciting, but it can also feel tricky. This week, we’re exploring how to turn seasonal ingredients into delicious meals.

By the end of this episode, you’ll:

1. Learn how to shop for and cook with peak-season ingredients like snap peas, green garlic, and strawberries
2. Get foolproof recipes like crispy sheet pan gnocchi with any combo of spring veggies, and a no-fuss rhubarb tart made with store-bought frozen puff pastry
3. Discover easy techniques to bring out the best in fresh produce, like roasting your artichokes to caramelized perfection, and blending asparagus spears into a silky sauce for pasta.

Listen now and get inspired to cook vibrant, seasonal meals with ease—straight from the farmers’ market to your table!

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Links:

Mix of spring vegetables: Sheet-pan gnocchi with asparagus, leeks, and peas by Susan Spungen for NYT Cooking (unlocked), and Le Vignole - Italian spring vegetable stew from Italian food forever

Artichokes: Sonya’s roasted artichokes, and also this lovely version from Adeena Sussman, and a sheet pan meal with chicken and artichokes

Asparagus: Penne with asparagus and lemon sauce by Faith Heller Willinger, from The 150 Best American Recipes cookbook

Fennel: Colu Henry’s spicy citrus chicken with fennel and crushed olive pilaf from her Substack

Spring peas: Spring pea salad with dates and walnuts from Food Network Magazine

Green garlic: Green garlic salsa verde from Wishbone Kitchen

Rhubarb: Rhubarb tart using frozen puff pastry from Taste of Home (with video too!), and Strawbery rhubarb cobbler by Rich Rosendale

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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

Are you looking for a quick and easy dessert to serve at your next dinner party?

In this bite-sized episode, we answer a listener question from our hotline that will help you whip up a few easy pudding recipes with confidence. Plus, a caller reveals their foolproof method for getting the glossy, crackly brownie texture of your dreams!

Tune in for a quick dose of home cooking inspiration, and give us a call to ask your home cooking question at: 323-452-9084!

LINKS:

Old fashioned vanilla pudding from Modern Mediterranean that you can make with either corn starch or potato starch (swap 1 for 1)

Homemade tapioca pudding from Tastes Better From Scratch

Sonya’s banana pudding recipe

Nicole Rucker’s Fat & Flour cookbook with recipes for pies with creamy fillings using instant pudding

Kari’s new favorite brownie recipe: perfect fudgy brownies from Inspired Taste blog

Sonya’s new favorite brownie recipe: glossy fudge brownies recipe from Bravetart



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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.

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!