Food Friends: Home Cooking Made Easy · Episode 261 · March 5, 2026 · 15 min

A Spicy White Bean Stew + Winter Tabbouleh & Simple Pasta! Our Best Home Cooking Bites of the Week

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! *** Is it a soup… or is it a stew? And why does it matter which we call it? 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 want to try a weeknight-friendly Alison Roman recipe that uses just a handful of ingredients but delivers big, bold flavor. You’ll also discover a seasonal take on toubeloueh that’s perfect for meal prep or even your next dinner party. Tune in for a quick dose of home cooking inspiration! *** Links: Spicy White Bean Stew with Broccoli Rabe by Alison Roman for NYT Cooking (unlocked), and Sonya loves the NY Shuk brand of harissa paste Winter Tabbouleh , aka Brussels Sprouts Salad with Pomegranate & Pistachios by Sheela Prakash for NYT Cooking (unlocked) For the marinara pasta with peppers, sauté a red pepper, a green pepper, and a generous amount of garlic. Add a jar of your favorite marinara (we like Rao's) and then toss in the cooked pasta with some grated Parmesan and stir in the pot for a few minutes until glossy. *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here . Order Sonya's cookbook Braids for more Food Friends recipes!