What if cooking a dinner party with your closest food friend could make hosting easier, more fun, and even more delicious?
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 our menu of some of our favorite all-time recipes, like a hosting-friendly vegetarian casserole, crispy chicken cutlets that you can make-ahead and reheat like a dream, and a fruit-filled dessert that gets better with time.
Plus you’ll discover what we love to send our guests home with!
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:
Starters:
Thin toasted small slices of homemade sourdough bread using the Communal Table Bread recipe, by Adrian Hale
Baba ghanoush by Maureen Abood made with charred eggplant + tahini
Marinated olives
Salad course:
Sonya’s rainbow salad recipe from her Substack
Mains:
Farro cauliflower parmesan by Sarah DiGregorio for NYT Cooking (unlocked)
Chicken schnitzel, like this one from Smitten Kitchen
Dessert:
Cake parfaits made with strawberry sheet cake with passionfruit buttercream by Zoe Bakes for the cake layer, with a layer of our favorite fruit salad, and labneh whipped cream (like the one from this Adeena Sussman recipe)
Gift bags:
Loaves of sourdough
Slow cooker apple butter from Family Food On The Table
Chocolate chip cookies
Plum jam bars
Cookbook gifted to us:
Talisman Cookbook
****
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!
