“I want to run some ideas by you” launches these FOOD FRIENDS into a spirited conversation where they join forces to share ideas and recipes to make casually hosting during the week that much easier. Sonya asks Kari for advice on what to serve alongside the main dish. Kari eagerly (and firmly!) pitches ideas for suitable sides. Sonya shares her brilliant tip for a make-ahead dish that actually tastes better a day or two later, as well as a time-saving strategy that builds flavor to a delicious sauce. Kari adds smart tips on building a menu around mindful cleanup at the end of the night. The flurry of ideas and tips that emerge benefit any aspiring host (including these two food friends!). If you want to create a delicious dinner, but feel stuck with a menu item, or just need a boost of inspiration for future hosting, this is the episode for you!***Links to recipes from this week’s show:Sonya’s guest for dinner, Adrian Hale, and her amazing dough recipe. Stay tuned for her upcoming book!Ina Garten’s couscous with pine nuts and currantsSchug/Zhoug recipe adapted from Michael Solomonov via Tasting Table Reem Assil’s kofta recipe Sonya’s recipe for Amba, or find the premade condiment online and at Middle Eastern markets Mark Bittman’s braised lamb with wine and prunes for the NY TimesBaked orzo recipe from Yotam Ottolenghi via The GuardianWe 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.