Do you have a friend or family member who struggles with food allergies and restrictions? Do you want to host them for dinner, but have a hard time figuring out what to cook?

In this bite-sized episode, we share and answer a listener's question, to inspire each other and you!

By the end of this episode, you’ll discover four menus that are allergen-friendly, how to modify dishes to meet your guests' needs, and how to plan ahead to simplify hosting.

Tune in now for a quick dose of home cooking inspiration!

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Links:

Kari Menu #1

*Beef meatballs with soy scallion garlic by Kay Chun for NYT Cooking. Mix ahead, shape, and cook off fresh

*Frizzled green beans with mushrooms by Alison Roman. Can roast alongside the potatoes and be served at room temp.

*Baked potatoes and baked sweet potatoes. Bake ahead, and reheat on site. Serve with dairy butter and non-dairy butter options, side of scallions or other toppings as desired.

Sonya Menu #1

* Shawarma chicken thighs from Edible Communities. Sonya also adds red pepper along with the onion to the sheet pan I cook them on.

*Olive oil mashed by Lidia Bastianich, potatoes, or classic smashed potatoes

*Easy 10-minute garlic broccolini from The Kitchn

Kari Menu #2

*Grilled soy-based chicken thighs with spicy cashews by Sam Sifton for NYT Cooking (unlocked). If you don’t have a grill, you can get those char marks by broiling it for a few minutes at the end

*Rice of your choice

*Roasted broccoli

Sonya Menu #2

*Classic beef pot roast from the Modern Proper, and an even simpler one from All Recipes

Ina Garten’s roasted carrots and parsnips

Sauteed Swiss Chard by Ellie Krieger (omit vinegar for low acidity)

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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

Do you ever hit 6 p.m. on a chilly fall weeknight and wonder, “What on earth can I get on the table in under 30 minutes?”

This episode is designed for anyone who wants fast, comforting dinners without resorting to takeout or sacrificing flavor.

By the end of this episode, you’ll discover:

1. Quick and easy recipes that rely on pantry and fridge staples
2. Two sheet-pan dinners that make the most of seasonal fall produce
3. A classic soup, hearty enough to be a complete meal, that is loaded with vegetables

Press play now and walk away with fresh ideas (and a few shortcuts) for dinner!

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This week’s episode is sponsored by La Baleine, makers of ancestral sea salts harvested from France.

A high-quality natural finishing sea salt can transform just about any dish, and La Baleine’s sister brand Le Saunier de Camargue Fleur de Sel with organic Espelette Chili takes it a step further.

With its fruity, peppery aroma, the Espelette pepper offers a mild chili flavor and a hint of sweetness that makes it ideal for that finishing touch on your next omelet, gazpacho, or sautéd potatoes.

👉 Grab a jar here on Amazon, or at your local Whole Foods Market, and bring the flavors of Provence straight to your kitchen. Use code LESAUNIERH15 for $2 off your order!

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Links:

Sesame seared ahi tuna steak from Katie’s Cucina, with coconut rice from Love & Lemons

Sheet pan maple-miso salmon and green beans by Colu Henry for NYT Cooking (unlocked)

Sheet pan meatballs with burst tomatoes and garlic bread by Kendra Vaculin for Bon Appetit

Creamy turmeric pasta by Sue Li for NYT Cooking (unlocked)

Lemongrass tofu and broccoli by Hetti Lui McKinnon for NYT Cooking (Unlocked)

Everyday dal by Priya Krishna for NYT Cooking (Unlocked), and this is the kind of red split lentil you’ll need, and asafoetida

Ever wished your vegetables could be the star of dinner instead of the side?

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 classic Italian take on pasta that will make the most of your zucchini bumper crop, and you’ll also want to try a green bean dish that uses a very unexpected spice for extra flavor (and crunch!).

Tune in for a quick dose of home cooking inspiration!

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Links:

Elizabeth Minchili’s pasta with zucchini and herbs, and her TikTok that made Sonya want to cook it.

Kari’s favorite caramelized zucchini pasta by Ali Slagle for the NY Times

Frizzled beans with sizzled sesame and mint can be found in Justine Doiron’s cookbook: Justine Cooks. To make: Justine chars the beans in a hot cast iron pan with a little olive oil – she does this in batches so the beans don’t overcrowd the pan. Once the green beans are charred, you take them out, then in the same pan you toast raw sesame seeds, and right towards the end you add coriander seeds and dried mint. Then you add the beans back and toss it all together with some flaky salt, a splash of sherry vinegar, and a drizzle of honey. You can add pickled onions, too if desired!

Another fun take on green beans and sesame flavors from Susan Spungen

And a green beans with yogurt and dill recipe similar to what Sonya made.

Corn ravioli from Oro Pasta in Richmond, VA ,were gifted to Kari from a friend. Richmond-area listeners: we are so very jealous of your proximity to this delicious pasta!

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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.

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

Book a farmers’ market tour with Sonya in Portland, OR!