Searching for a recipe you can bring to your next potluck? 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 two recipes that can serve a crowd, or are great for make-ahead meals. You'll want to make a spinach ruffle milk pie—a savory, veggie-packed twist on spanakopita that’s perfect for meal prep, healthy lunches, or dinner parties—and a nostalgic monster cookie recipe that’s chewy, gluten-free, and ideal for freezing ahead.Tune in for a quick dose of home cooking inspiration!Links:Hetty Lui McKinnon’s Tenderheart Cookbook, which has her recipe for savory spinach and mint ruffle milk pieHere’s another take on a savory phyllo spinach and feta pie from Super Golden Bakes, and one that looks delicious from Serious EatsSonya’s apple and honey ruffle milk pie with video on how to ruffle your phyllo doughMonster Cookie recipe (double to make 15 lbs of cookie dough just like Kari did!)***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. You can also now find us on YouTube. 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]

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