Sonya (Sonya Sanford)

speaker

677 appearances 3 recordings 1 series first heard Jun 2026 last heard 21 Jul

Sonya (Sonya Sanford)’s voice in public audio — every appearance, attributed to the second.

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recordings per month · last 12 months

Recordings per month over the last 12 months — 3 in all, peaking in Jul 2026 with 2.

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Food Friends: Home Cooking Made Easy · Our Top 10 Best Bites of All Time! Celebrating 300 Episodes of Food Friends · 21 Jul 2026 podcast

So my one of my top five, and this is the last one of the top five that I'm sharing has to be egg salad.

The egg salad has recently taken on a new life.

Well, okay, first of all, why I felt like I had to include this is I just think it represents so much of our food friendship, which is that, no, we do not always agree.

And no, we come from really different food backgrounds, family backgrounds, life experiences.

We have different preferences.

Like every two humans on the planet, we're not going to be the same.

And what I've always loved is that we can have these debates.

And sometimes it changes what I'm making sometimes.

And sometimes it changes what you're making.

And sometimes it doesn't at all.

And it's something I really value in friendship is that ability to say, hey, I don't like it the way you like it, but we can still be friends and we can still support each other.

And I can actually even make your recipe for the people who I think will like it.

And I can make my recipe for the people who I think might like that.

It's not that I started making it your way or anything like that.

I still pretty much stick to my egg salad, which just as a refresher, the main feature of my egg salad recipe is something I learned from one of my culinary mentors.

When I first started recipe developing and working on cooking shows and working on cookbooks, I had to test recipes for a cookbook.

And the person writing that cookbook, one of the recipes that she wrote was an egg salad recipe.

And she instructed you to take

the cooked yolks, like you cook your eggs and then you separate the whites from the yolks and you make a dressing with the egg yolks combined in your food processor or mashed with a fork, almost the way you would for deviled eggs.

And that was a real game changer for me to approach it this way.

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