What do you serve when you want to host, but don’t want to spend the entire day in the kitchen?Fall is one of our favorite seasons for gathering, from back-to-school dinners and Jewish High Holidays to casual meals with family and friends. But putting together a menu — and getting everything on the table at the same time — can feel like a lot of work.This week, we’re sharing four complete fall menus designed to help you plan ahead, cook strategically, and actually enjoy your own gathering. By the end of this episode, you’ll:Learn how to build a fall menu around dishes that can be prepped, cooked, frozen, or reheated ahead of timeDiscover a fully vegetarian menu that is casual and can feed a big crowdFind out the secrets to achieving tender brisket and flavorful roast chickenPress play for practical hosting strategies and fall recipes that make it easier to get dinner on the table… and enjoy it once you do!***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!***We also highly recommend The Dinner Plan podcast and Substack for more recipe inspiration!***Links:Back to the Classics Rosh Hashanah Dinner:Plum challah by Sonya and Shannon Sarna for The NosherSmoked fish platter Ottolenghi fig hazelnut salad with radicchio and basil Eggplant Caponata from The Gjelina Cookbook, the exact recipe can be found in the book, or try this slightly adapted version from The Brick KitchenBeer and onion braised brisket from EpicuriousCast iron skillet potato kugel from Smitten KitchenFarro topped with roasted peppers and eggplants and spicy tahini dressing (recipe coming!)Glazed apple cider doughnut cake from Smitten Kitchen Vegetarian pizza party in Southern California Hot September Street corn dip with tortilla chipsMushroom pizza with kale and red onionsPotato rosemary pizzaRoasted vegetable salad with farro and goat cheese by Walder Wellness Arugula fennel apple salad (no cheese) by The First MessIce creamFall bounty dinner:Harissa apricot braised chicken by Samin Nosrat from Good ThingsCharred green beans and lemony yogurt by Yossy Arefi for NYT CookingOttolenghi pomegranate tomato saladDavid Leibovitz' oven-roasted plums over pound cake, angel food cake or with vanilla ice creamRoast Chicken Dinner at Kari’s Portuguese chicken and potatoes from Feasting at HomeAlison Roman’s Bitter, Leafy Salad German chocolate cake by Tastes Better From Scratch ****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.