Do you ever feel overwhelmed by all the incredible produce at the fall farmers’ market? And once you get home, do you wonder: “What do I do with all of this?”

This week, we’re sharing our top seasonal pics AND ten easy recipes to turn your fresh finds into simple, flavorful meals that any home cook can make. If you’re smitten with crisp apples and golden pears, beans and peppers of every shape and color, and baskets overflowing with ripe, juicy figs, this episode is for you.

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

1. How to transform mushrooms into a quick, weeknight pasta (or impressive side dish for your next potluck!)
2. A restaurant-worthy radicchio salad that will become a repeat recipe
3. How a few pantry staples and a spaghetti squash can become an unforgettable, and easy, main vegetarian dish

Press play now and start cooking with what’s in season today!

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

La Baleine’s Fine Sea Salt is iconic for a reason. Packaged in the classic deep blue canister with its whale logo, it’s been a staple in home kitchens for decades.

Harvested through natural crystallisation and using traditional methods, this fine sea salt isn’t just good for your cooking; it also helps protect the extraordinary salt marsh ecosystem where it’s made, home to over 500 species.

👉 Grab a canister here on Amazon, or at your local Whole Foods Market. Use code TBD for $1 off your order!

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LINKS:

Shishito - Piri Piri Chicken and Shishito skewers by Justin Chapple for Food & Wine

Figs - Baked figs with balsamic and feta by Phyllis Grand for Food52

Mushroom - Simplest mushroom pasta from Smitten Kitchen (and a shoutout to the garlic butter roasted mushrooms from Smitten Kitchen too)

Spaghetti Squash - Spaghetti Squash Parmesan from How Sweet Eats

Honeynut Squash - Honeynut squash brothy beans by Justine Doiron

Beans - Mixed bean salad with tarragon and celery from Six Seasons by Joshua McFadden, adapted by Delectably Mine blog

Radicchio - Nostrana’s/Cathy Whim’s Radicchio salad (famous Portland restaurant)

Kohlrabi -

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!

***

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!

Are you hosting for fall holidays, gatherings, or dinner parties but have no idea what to make? And more importantly, are you wishing it could be easier and smoother?

Autumn is packed with reasons to celebrate — holiday feasts, game-day spreads, or casual weeknight dinners — but hosting can feel overwhelming when you’re juggling dietary needs, timing, and presentation.

This episode is your shortcut to planning beautiful, seasonal menus that impress without keeping you in the kitchen all night. By the end, you’ll discover:

1. Four ready-to-roll menus with mains, sides, and desserts that will have guests asking you for the recipe
2. Dietary-restriction-friendly swaps to keep your hosting vegetarian-friendly, kosher, or grain-free without sacrificing flavor
3. Tips for make-ahead dishes so that hosting can feel calmer

Press play now to plan fall gatherings that buzz with energy, taste incredible, and keep you at the heart of the party!

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

La Baleine’s Kosher Sea Salt is uniquely naturally harvested from the Mediterranean Sea, crystallized by the sun and sea breezes, and responsibly sourced.

Additive free and 100% pure, its small, flake-like crystals make it perfect for everyday cooking. It seasons evenly, is easy to pinch, and enhances everything from soups and pastas to vegetables and meat.

👉 Grab a box here, or find it at your local Whole Foods Market, and make this sea-harvested kosher salt a staple in your kitchen. Use code BALKOS10 for $1 off your order!

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Links:

Sonya’s Menu 1: Rosh Hashanah or Fall Festive Gathering

Salad: Crunchy cabbage slaw with farro and pecorino (swap mayo for pecorino in the dressing to keep it non-dairy) from The Kitchen

Main: Sonya & Kari’s port and wine braised short ribs from the pop-up they cooked together

Side: Fried eggplant and honey “Berenjenas con Miel” by José Andrés for Food & Wine

Dessert: Pistachio cake with pomegranate glaze by Tannaz Sassooni for King Arthur Baking, or for a similar cake with plums try Andy Baraghani’s pistachio plum cake

Kari Menu 1: “Take it Outside” Picnic, Potluck, Camping, or Tailgate-worthy

Main: Swiss Chard Slab Pie by Kristin Donnelly for NYT Cooking (unlocked)

Side: Oven-roasted parsnips with hazelnut picada from the Gjelina Cookbook, via Stacey Snacks

Dessert:

What’s the secret to cooking fish so that it doesn’t stick to the pan?

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 discover an easy way to turn seasonal shelling beans into a brothy, rustic meal, and you’ll find out why grilled fish with tropical fruit salsa might be the next thing you’ll cook up for dinner.

Tune in for a quick dose of home cooking inspiration!

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Links:

Sonya’s style of cooking cranberry beans, and a similar recipe from Taste Space (just use fresh tomato and basil instead of tomato paste, and add stock to simmer the beans in)

A recipe for grilled swordfish with mango-pineapple salsa from Kevin is Cooking blog

The secret to perfectly grilled fish: mayonnaise! from The Kitchn

Kari tried this dish at Bluewater Grill Avalon on Catalina Island

Nicole Rucker’s amazing banana bread recipe can be found in her book Fat & Flour

***

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!

Struggling to find baking recipes that look great online but flop when you try them at home?

That’s why we asked Sally McKenney, of Sally’s Baking, to share her foolproof fall bakes from her site and her new cookbook: Sally’s Baking 101. These are recipes that actually work every time, are stress-free, and will fill your home with the scent of brown sugar, warm chai, and buttery caramel.

By the end of this episode, you’ll be excited to bring these seasonally inspired treats to your own table and share them at potlucks, tailgates, and fall gatherings. You’ll discover:

1. How to bake up cozy fall treats with ease, from quick wins like Chai-spiced blondies to an impressive beginner-friendly apple cake
2. The unexpected ingredient that will be the go-to addition to your next batch of muffins
3. The secret behind Sally’s all-time most popular recipe: Chewy Chocolate Chip Cookies

Press play now to get inspired by fall recipes that will make your home baking easier, more delicious, and perfect for autumnal gatherings!

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

A high-quality finishing salt can transform just about any dish, and their Le Saunier de Camargue Fleur de Sel with Herbes de Provence takes it a step further.

Blended with organic herbs — thyme, savory, rosemary, oregano, marjoram, and hyssop — it’s a timeless mix that adds fragrance and flavor to everything from roast chicken and vegetables, or even breads.

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

***

Links:

Get your copy of Sally McKenney’s new cookbook: Sally’s Baking 101!

Follow Sally on Instagram, and find more of her trusted recipes on Sally’s Baking

Sally’s recipes mentioned in this episode:

Sally’s most popular recipe from her website: Chewy Chocolate Chip Cookies

A cake Sally hopes more people might try: Burnt Sugar Caramel Cake

An easy fall baked good: “Chai Spiced Blondies” (from Sally’s Baking 101)

A fall breakfast baked good: “Pumpkin Spice Latte Muffins” (from Sally’s Baking 101)

A cozy fall quick bread: “Apple Cider Spiced Bread” (from Sally’s Baking 101)

Sally's favorite fall cookie: Maple Brown Sugar Cookie

A delicious apple dessert:

How do you like your egg salad? Simple and classic with minimal ingredients? Or do you like a maximalist version with tons of flavor?

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 try Kari’s 4-ingredient easy egg salad for quick meal prep and sandwiches, or Sonya’s golden egg salad with a secret ingredient and a special technique. Plus, you’ll hear about a sweet-and-salty twist on Rice Krispies treats that you’ll want to whip up for lunchboxes, after-school snacks, and back-to-school gatherings.

Tune in for a quick dose of home cooking inspiration!

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Links:

Our two takes on egg salad from our Substack!

Brown butter rice crispie treats from Smitten Kitchen – which Kari added crumbled pretzel and golden raisins too

***

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!