Cookbook Club, Fig & Almond Cake + A Vegetarian Phyllo Pie | Our Best Home Cooking Bites

What if using phyllo dough didn’t have to be difficult, and you could make a golden, buttery pie with a mountain of vegetables?

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 discover a seasonal cookbook full of flavorful intuitive recipes, and you’ll also find out why David Tanis’ fig and almond cake is a must-bake that's perfect for fall hosting.

You’ll also learn how to make a meatless main packed with chickpeas, cauliflower, and sweet potatoes that reheats like a dream and has a surprise technique that makes it easy to make.

Tune in for a quick dose of home cooking inspiration!

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Links:

How to Start a Cookbook Club from our Substack

Cookbook club pick: David Tanis’ A Platter of Figs, which is out of print, but can be found used or at your local library too

Some highlights from cookbook club were:

Corn, squash, and green beans with jalapeno butter

Fresh shell beans with sage and garlic

Berbere pizza

Fig and almond cake by David Tanis for NYT Cooking

Spiced veggie phyllo pie by Melissa Clark for NYT Cooking

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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!