Ever dreamed of gathering with friends to talk about great food, swap recipes, and discover new favorites? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! Get the inside scoop on starting a cookbook club, and the crave-worthy Korean-inspired, kale-packed casserole recipe Sonya served up to the group. Plus, Kari reports back on the simple trick that turns discarded potato peels into an irresistibly crispy snack; she also shares a quick vegetarian dinner featuring potatoes and kale!Tune in for a quick dose of home cooking inspiration! ***LinksRecipe for “cheesy rice cakes with kale” is in Hetty Lui McKinnon’s Tenderheart, and you can find a slightly adapted version of the recipe herePotato skin chips from Marcellina in CucinaMashed potato cakes, one from Ree Drummond, and another that includes feta from Suzy Karadsheh’s. For Kari's potato kale cakes, she combines chopped kale, eggs, and leftover mashed potatoes, and coats each cake in panko breadcrumbs. She strongly recommends refrigerating or freezing until firm before pan-frying! The date cookbook mentioned that includes an amazing chocolate date cake: Hot Date! Sweet & Savory Recipes Celebrating the Date, from Party Food to Everyday FeastsSourdough tomato soup by Ottolenghi and Tamimi from the Jerusalem Cookbook Andy Barghani’s little gem salad with tahini ranch, and his cookbook: The Cook You Want to Be***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.Order Sonya's cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Ask this episode

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