Food Friends: Home Cooking Made Easy · Episode 318 · September 29, 2026 · 34 min
What We Eat In A Day! What Chefs Really Cook At Home, Fall Edition
What if you could peek inside two private chefs’ kitchens and see what they really cook — and eat — at home? If you’re tired of the same breakfast every morning or looking for ways to make your desk lunch more interesting, this episode offers a look at how two professional cooks feed themselves on an ordinary week. By the end of this episode, you’ll: Get easy ideas for better breakfasts and lunches, from a unique take on oatmeal to a satisfying broccoli salad Discover how leftovers and a few smart additions can help you cook once and eat twice Find a classic 30-minute chicken dinner plus a vegetarian pasta dish that is full of fall flavors Press play now to discover two chefs’ real-life meals, and get inspired with ideas for your own kitchen this 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! *** Links: SONYA DAY 1 Breakfast: Scottish porridge , sautéed apples and cinnamon , topped with coconut sugar and nut butter (inspired by Adam Roberts’ English porridge ) Lunch: Herby tuna salad , on top of a salad made with tomato, cucumber, and lettuce with balsamic dressing Dinner: Chicken piccata , garlic bread , Italian chopped salad KARI DAY 1 Breakfast: Coconut overnight oats with fresh fruit – Kari adds hemp seeds too Lunch: Deborah Madison’s Ravioli and Tomato Salad with Masses of Basil from her cookbook, Four bean salad with green romesco by Alison Roman from her cookbook: Dining In , crumbled feta, pickled cherries and herbs to pile onto sourdough slices Snack: Dragon fruit and cucumber Dinner: Mississippi Chicken stuffed into sourdough ciabatta SONYA DAY 2 Breakfast: Soft-boiled egg, Tabor bread sourdough toast points, mixed berries. Lunch: Leftover ratatouille , leftover chopped salad, toasted pita, avocado slices Dinner: A take on Kari’s white bean soup with parm with croutons, lemony garlic parm romano beans , simple greens salad For dessert, a cup of tea and good chocolate, like: Beyond Good , Alter Eco , Endangered Species , and CloudForest. KARI DAY 2 Breakfast: Full-fat Greek yogurt mixed with honey and passion fruit, with cut-up dragon fruit, cucumber, strawberries, figs, and melon Lunch: Broccoli salad , cabbage salad with peanuts, peach and herb salad with mozzarella balls and gochujang Dinner : Creamy pumpkin pasta with a pine nut gremolata on top **** 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 . 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!