What if using phyllo dough didn’t have to be difficult, and you could make a golden, buttery pie with a mountain of vegetables?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 a seasonal cookbook full of flavorful intuitive recipes, and you’ll also find out why David Tanis’ fig and almond cake is a must-bake that's perfect for fall hosting.You’ll also learn how to make a meatless main packed with chickpeas, cauliflower, and sweet potatoes that reheats like a dream and has a surprise technique that makes it easy to make.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:How to Start a Cookbook Club from our SubstackCookbook club pick: David Tanis’ A Platter of Figs, which is out of print, but can be found used or at your local library tooSome highlights from cookbook club were: Corn, squash, and green beans with jalapeno butterFresh shell beans with sage and garlicBerbere pizzaFig and almond cake by David Tanis for NYT CookingSpiced veggie phyllo pie by Melissa Clark for NYT Cooking****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For 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!

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“What did the council decide on item 42?” — answered with the speaker and the moment.