Cookbook club highlights, and two ways to use up that bunch of kale! Our best home cooking bites of the week

Food Friends: Home Cooking Made Easy

Ever dreamed of gathering with friends to talk about great food, swap recipes, and discover new favorites?

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!

Get the inside scoop on starting a cookbook club, and the crave-worthy Korean-inspired, kale-packed casserole recipe Sonya served up to the group. Plus, Kari reports back on the simple trick that turns discarded potato peels into an irresistibly crispy snack; she also shares a quick vegetarian dinner featuring potatoes and kale!

Tune in for a quick dose of home cooking inspiration!

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Links

Recipe for “cheesy rice cakes with kale” is in Hetty Lui McKinnon’s Tenderheart, and you can find a slightly adapted version of the recipe here

Potato skin chips from Marcellina in Cucina

Mashed potato cakes, one from Ree Drummond, and another that includes feta from Suzy Karadsheh’s. For Kari's potato kale cakes, she combines chopped kale, eggs, and leftover mashed potatoes, and coats each cake in panko breadcrumbs. She strongly recommends refrigerating or freezing until firm before pan-frying!

The date cookbook mentioned that includes an amazing chocolate date cake: Hot Date! Sweet & Savory Recipes Celebrating the Date, from Party Food to Everyday Feasts

Sourdough tomato soup by Ottolenghi and Tamimi from the Jerusalem Cookbook

Andy Barghani’s little gem salad with tahini ranch, and his cookbook: The Cook You Want to Be

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