What’s the secret to transforming tough cuts of meat and sturdy vegetables into fork-tender meals that feel like a warm hug on a cold day?

If you’ve ever been disappointed by a chewy brisket, flavorless chicken, or dry pot roast, we're re-releasing this fan-favorite episode to give you the foolproof techniques and tips for braising success.

By the end of this episode, you’ll:

1. Learn how to braise like a pro with equipment you already have in your kitchen (no Dutch oven required!)
2. Explore classic recipes like comforting smothered pork chops and a rich coq au vin
3. Discover time-saving tricks that will make a braised dish your next go-to for hosting

Tune in now to bring the magic of braising into your kitchen this season!

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Links:

Tyler Florence’s wine-braised beef brisket recipe

Beer braised brisket with onions from Food.com, and one for the slow cooker from The Kitchn

George Graham’s Smothered Pork Chops with andouille, which are richer than his wife’s Roxanne’s version (which Kari describes in the show). Here’s a simpler version, too. Just be sure to use thin, bone-in chops and continue simmering until they are fork-tender and falling off the bone.

Traditional coq au vin by Ina Garten, or a slightly easier version by Damn Delicious

Eric Kim’s garlic-braised chicken recipe from NYT Cooking (unlocked)

Amateur Gourmet’s braised chicken recipe and video

Samin Nostrat’s soy-braised short rib recipe

Ginger beer-braised butternut squash by Alexa Weibel from NYT Cooking (unlocked)

Oven-braised red kuri squash video on TikTok from Kate Woodward (inspired by Prune by Gabrielle Hamilton)

Looking for a chili recipe that you can rely on to feed any kind of eater at your table?

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 cook up a pot of deeply flavorful vegetarian or turkey chili that’s freezer-friendly and even entertaining-worthy, and you’ll also want to try a fresh take on kale salad with a punchy pickled-raisin vinaigrette that gets better as it sits.

Tune in for a quick dose of home cooking inspiration!

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Links:

Sonya’s Vegetarian and Turkey Chili from our Substack

Kale Salad with Pickled Raisin Vinaigrette by Sheela Prakash for NYT Cooking (unlocked)

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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. You can also now find us on YouTube.

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Are you staring at a bag of lentils in your pantry that you fully meant to cook… and somehow never do? Or maybe you’ve got a few cans of chickpeas that always feel like a good idea in theory, but never quite turn into dinner.

If beans have ever felt bland, boring, or confusing, today’s episode is for you.

By the end of this episode, you’ll:

1. Discover how to make lentils, chickpeas, and other pantry beans actually craveable — from using up quick cooking red lentils in an unexpected pasta dish, to a vegetarian date-studded chickpea stew that relies on canned beans
2. Find out go-to weeknight bean-centric meals that you can whip up in 30 minutes or less
3. Learn about two fresh takes on bean soup: one that uses white beans and has been served in the US Senate for decades, and another that relies on simple black beans combined with a few surprising, flavorful winter veggies

Press play now if you want affordable, comforting dinners that finally make good on all those beans in your pantry!

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Links:

Lentils

Our favorite coconut red lentils from our free Substack

Curried tomato tortellini soup from 101 Cookbooks

Ecuadorian lentil stew from Laylita.com

Alison Roman’s lentils with fried lemon or garlic (you can use red or yellow)

Chickpeas

Our chickpea episode with Sarah Bond from Live, Eat, Learn

Chickpea stew with dates, almonds, and orange

Chickpea butternut squash tacos by Laura Fuentes

Yotam Ottolenghi’s confit tandoori chickpeas

Other Beans:

Amy Chaplin’s spicy black bean soup, with squash, cabbage, loads of veggies

Cheesy mashed white beans with kale and parm and runny egg, from Serious Eats

Mung bean curry from Pride of India

Senate bean soup by The Country Cook

Also: Kari’s famous white bean soup with oregano and parm, and Sonya’s take on Yemenite white bean soup with zhoug

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