Culinary Icons: The Rise of Food Dolls in Lifestyle Culture

Sisters Alia and Radwa Elkaffas, who were raised in the Midwest by parents originally from Egypt, established their Food Dolls platform to share delightful, speedy, health-conscious meals. Growing up in the Twin Cities to Egyptian parents, their recipes featured in “Pretty Delicious” are rich in flavor, Mediterranean-influenced, and presented with their signature flair.

Recently, we had the opportunity to connect with the

sisters just before their cookbook release for “Pretty Delicious” (pre-order the book here now) when we filmed a “Taste Buds With Stephanie” episode (set to air on Fox 9 on 2/22/2025 at 8:30 am). The sisters were as charming and welcoming as always, and we thoroughly enjoyed the recipes. “10 out of 10.”

We prepared 3 recipes from the book, “Pretty Delicious” which included:

Marnated Tomatoes and Feta dip

Saucy Chicken and Potatoes

Egyptian Orzo Pasta

I also played around with their Marinated Tomatoes and Feta Dip, transforming it into my own baked pasta dish using all the same ingredients as a tribute to their skills.

Here’s what you’ll need:

• 2 cups cherry tomatoes, roughly 1 pint

• 1/4 cup olive oil

• 2 teaspoons salt

• 1 teaspoon pepper

• 8 oz. full-fat cream cheese, at room temperature

• 8 oz. feta cheese, at room temperature

• juice from half a lemon

• 1 Tablespoon honey

• 1/4 cup fresh parsley

• 1/4 cup fresh basil

• 1/4 cup fresh mint

• 8 oz penne pasta

Preheat the oven to 400°F.

Combine the tomatoes, olive oil, salt, pepper, lemon juice, and honey in a 9 x 13 baking dish.

Place the cream cheese and feta cheese in the middle of the baking dish with the tomatoes surrounding it.

Bake for 22-25 minutes.

In the meantime, cook the pasta until al dente.

Once out of the oven, incorporate the sour cream, stirring to blend the mixture, thus creating a sauce that combines the cheese and tomatoes with the pasta.

Top it off with the fresh basil, parsley, and mint, then serve hot.

EPISODE TRANSCRIPT:

Stephanie:

Hello, everyone, and welcome to Dishing with Stephanie’s dish, the podcast where we engage with those equally passionate about food as we are. And today, I’m joined by the Food Dolls. I’m with Radwa and Alia Elkaffas, and we had the pleasure to record a taste buds episode with them which will be broadcasted at the end of February. I believe it’s going to be February 22nd, right before your book is released in stores.

Alia Elkaffas:

Right, we officially go live on the 25th.

Stephanie:

Okay. However, you can preorder your book, Pretty Delicious, right now. If we talk specifically about cookbooks, preorders are exceptionally important because what many don’t realize is that all those preorders signify interest, and they contribute to first-day sales. For a group like Food Dolls, who enjoys a vast following, it could significantly impact their launch day, potentially helping them reach the top of the New York Times cookbook list. Therefore, we encourage you to grab your books as soon as they are released, but it’s crucial to preorder as well because all that accumulation on the premiere day counts in their favor to assist in getting them on the New York Times bestseller list with their book. Do you gals aspire to that?

Radwa Elkaffas:

It would simply be a dream come true.

Stephanie:

Absolutely. When we shared time at your home and witnessed your enchanting culinary prowess, one of the questions I asked was, what are your aspirations? You mentioned, we aim to get our book onto the New York Times bestseller list. I genuinely believe you have the potential to achieve it because of your substantial following. The book is fantastic; it’s incredibly delicious. Can we rewind a bit? You’ve mentioned that you’ve been doing this since before the pandemic, but it feels like you’ve garnered a tremendous audience. Can you share how it all began?

Radwa Elkaffas:

First, I want to express my gratitude for having me here, and I genuinely enjoyed cooking with you last week. I can say we truly embarked on this journey around 9 years ago now, which is quite surreal to reflect on how long it’s been. Initially, we didn’t have the clearest direction on what we wanted to accomplish. Sure.

Stephanie:

No

one did.

Radwa Elkaffas:

We were endeavoring to understand social media. Neither of us had culinary training. We lacked any background in photography or videography. We had nothing but a shared passion for cooking and a desire to show the world how simple and delightful recipes can be. I believe that’s been our focus since day one. Our approach evolved a few years later when we really started to embrace our heritage and the food we grew up with, and audiences truly connected with it. They appreciated our sisterly energy.

Stephanie:

Indeed. You two are genuine sisters, and are you four years apart?

Alia Elkaffas:

Yes, that’s correct.

Stephanie:

Your lineage is Egyptian, right? So, you are tapping into that cultural essence. What many might not realize, and I have only a slight understanding myself, is that Egypt is a quite contemporary place overall. Could you provide us with some insights on why discussing this cuisine remains significant for you, despite having spent most of your lives here, yet feeling such a strong connection to it?

Alia Elkaffas:

Our parents immigrated to the U.S. in the early eighties. Even though we were both born and brought up here, they made significant efforts to maintain our Egyptian heritage. Through food, culture, and traditions, we have remained distinctly Egyptian while also being Midwestern. You’ll even notice in many of our recipes; we create blends of Egyptian and Mediterranean, Middle Eastern cuisine alongside our Minnesota influences.

Stephanie:

It’s amusing that you bring that up today because, typically, Taste Buds involves going out for an adventure somewhere. In this episode, that adventure was with you two in your home. Then, we apply what we’ve gathered from that experience in my kitchen. One of the dishes I prepared was your Egyptian orzo with ground beef, which included cinnamon. It turned out absolutely delicious. The recipe was flawless, and everyone enjoyed it. Interestingly, while we were preparing it, my cameraman mentioned that it resembled a casserole or a hot dish. I found that amusing.

Stephanie:

I remarked, yes. It’s like the Egyptian hot dish. That’s exactly the combination.

Alia Elkaffas:

Precisely. And that’s what we always say. It’s like an Egyptian version of hamburger helper, you know, a casserole. So it’s yeah, it’s really good.

Stephanie:

Even down to the fact that, I don’t know if you guys have tried rice a roni, but it’s a mix between rice and pasta, and you sauté it just like you did with the orzo to achieve that color on the pasta. So, it was just truly a delightful recipe. Another fun thing we did that might surprise you is I was reflecting on how to incorporate what I learned from you and your book into my style, as I believe that’s a big part of what you inspire in others. So, I took the marinated tomatoes and creamy whipped feta dip we prepared on the show and used all the same ingredients—literally to the letter—but transformed it into a pasta bake.

Radwa Elkaffas:

Oh, that sounds wonderful.

Stephanie:

Yes. You’ll see that in the episode. We made it into a pasta bake because when I was examining the recipe you crafted in your kitchen, I thought, oh, this resembles that feta with roasted tomatoes. That’s the surprise for you; you’ll see how we took your dish and all the ingredients. It was really enjoyable, and it was interesting too because Michelle, my producer, adored your dip. She commented that it was odd how the ingredients were identical, yet the flavor profile was remarkably different.

Radwa Elkaffas:

It alters everything.

Stephanie:

Yeah, and perhaps the roasting of the tomatoes and the addition of heat with the pasta influenced that. That’s the one element we did add. But it was such a pleasure to experiment with a recipe from your book and simply twist it up while using the same components. It was fun.

Alia Elkaffas:

Absolutely! That’s what excites us. We enjoy taking these simple ingredients and transforming them into something extraordinary. You don’t need elaborate or exotic ingredients; you can create something fantastic using everyday items.

Stephanie:

Yes. That’s precisely why we were drawn to your recipes. We also crafted a stunning chicken dish. Would you care to describe the chicken dish we prepared?

Radwa Elkaffas:

Oh, that’s the sassy chicken and potatoes? Exactly. As busy moms, we often lack time, so we’re continuously looking for ideas that are effortless, tasty, and can be quickly assembled. You literally toss everything into the baking dish, prepare your marinade, mix it all together, and pop it in the oven. You can even prepare it the night before, making it a fantastic make-ahead option, or create it on the same day. Allowing those flavors to meld overnight is fantastic. Who doesn’t appreciate having dinner ready ahead of time? Then, all you have to do is bake it when it’s time to eat. That’s precisely what we love to do.

Stephanie:

How many days a week do you? Okay. Let’s backtrack for a moment. I think we established that you have around 8 million followers across all platforms. How many days a week do you actually spend together generating content compared to the marketing and management of that content?

Radwa Elkaffas:

That’s the beauty of having two of us; we often employ a divide-and-conquer strategy which significantly lightens the load for both of us. There are tasks we need to collaborate on, like filming end shots or when we’re recording a recipe segment that requires us both. We generally assess our workload week by week because we might have busy weeks filled with sponsor content or lighter weeks where we might be away on vacation, necessitating us to film as much content as possible for later. So we take it as it comes.

Stephanie:

When you look at your content calendar, how far ahead do you plan, or do you really just take it week by week?

Radwa Elkaffas:

I wish I could claim that we are the most organized sisters ever, but we’re not. Oftentimes, we just improvise. Sometimes we don’t even conduct recipe tests; we simply think, let’s just give this a shot. Sometimes it ends up being a complete disaster, and other times we hit the jackpot, and it turns out amazing, which gets us incredibly excited. Often, those spontaneous creations turn out to be our best recipes.

Alia Elkaffas:

I was going to say sometimes we have this grand plan where we aim to create a particular dish, thinking it will be great. Then, while we’re preparing it, it unexpectedly evolves into something completely different, and we just go

Stephanie:

with it.

Alia Elkaffas:

You know?

Stephanie:

Absolutely. And regarding the styling of the book, what struck me during my visit to your home is that while you both share a similar aesthetic, your residences are curiously decorated, filled with beautiful artwork and vibrant flowers, showcasing a truly distinct color palette. And that

kinda equates to your online efforts and the publication. Have you always been this way since you were young? Oh, you’re both coordinated. You have all the ideal lips, the ideal hair, everything.

Radwa Elkaffas:

It’s quite amusing. Our favorite colors are genuinely black and white. It’s not merely something we devised for our brand; it’s genuinely what we adore. We are passionate about black and white. As we worked on our brand’s aesthetic, we thought, how can we integrate this into our brand? Because what we cherish at home reflects what we wear. So it’s not just that we enjoy black and white; it might sound a bit eccentric, but it’s true that we love it in all aspects.

Radwa Elkaffas:

Eventually, it turned out that we appreciate it in our home decor, our book, and online. It has simply become an essential part of our Food Dolls identity at this point.

Stephanie:

Can you recall the very first dish you both ever prepared alone, like when you were children? Did you have an initial cookbook? Or what do you remember as that first dish you truly made?

Alia Elkaffas:

I’m fairly confident that the first thing we ever made together was likely baked cookies. You know, just simple cookies or perhaps a box of brownie mix.

Stephanie:

Absolutely. It was frequently cookies or brownies since they were sort of a one-bowl deal, right? I didn’t want to create chaos with your mom. Is there a particular recipe that you believe, a, garners significant interest, but, b, truly symbolizes you? It’s like the one we believe is our signature.

Radwa Elkaffas:

Wow. That’s a really insightful question. I will state this: our most sought-after recipes are often the most surprising; we would have never anticipated these being our top recipes. We created a baked spaghetti dish that completely blew up. Would we have imagined it becoming our number one recipe on the website? No. We love it, but the response was astounding.

Alia Elkaffas:

Indeed.

Radwa Elkaffas:

It’s incredibly surprising to us. However, we’ve reached a conclusion that our top recipes tend to be the simplest and easiest. You likely already have these ingredients in your pantry. So, all you need to do is mix them together, and that’s often the winning approach.

Stephanie:

Yeah. And it’s consistently surprising to see which recipes draw the most attention; you just think, wow, that’s odd. One of mine is this chao chao relish that they typically prepare in the south, and I frequently have green tomatoes that I grow. So I ended up making it, and it’s always in the top three. I’m not sure who clicks on that recipe repeatedly, but they do. It’s bizarre.

Alia Elkaffas:

Yeah. It’s amusing how that works. It’s just that what you believe will attract people often turns out to be the opposite, and it’s something that is, you know, the most basic and straightforward.

Stephanie:

When we discuss your Egyptian heritage, and I inquired about this when we first met, what do you specifically think, like, for example, when we were making the Orzo bake? The producer asked, she was like, what makes this specifically Egyptian? And I was mentioning the flavors and the types of ingredients we utilize. But is there something you believe is distinctly Egyptian that you add to the mix?

Alia Elkaffas:

That’s a really thought-provoking question. I’d say many dishes in the book aren’t strictly Egyptian. They incorporate a fusion with Mediterranean flavors. A lot of the authentic Egyptian recipes may be a touch more complex, so we aimed to simplify them by using some of those flavor profiles, but not necessarily following the step-by-step process like our mothers, aunts, or grandmas would.

Stephanie:

One of the ingredients in the casserole we prepared was tomato paste, and you reduced the tomato paste. But when considering tomatoes in warmer climates, the flavor is so rich and concentrated, and you do get that from tomato paste. I hadn’t really considered that beforehand.

Alia Elkaffas:

Yes. That’s very accurate. We also have numerous dishes that are heavily tomato-based.

Stephanie:

Yes. I adore it. So when you both are completely drained, and your children are driving you insane at six o’clock, and you have to whip something up, is there a go-to meal for each of you?

Radwa Elkaffas:

I’m contemplating because I feel like there are numerous options. I believe chicken and potatoes is definitely a solid choice—it’s quite easy to prepare. However, I truly enjoy letting it marinate overnight. But in a hurry, I must say the kids often eat something different than I do because they can be quite picky. I have a 4-year-old, a 9-year-old, and one prefers quesadillas while the other argues about chicken, potatoes, and rice. So it’s typically two entirely different meals. I won’t even sugarcoat it because they drive me absolutely bonkers trying to get them to eat everything simultaneously.

Radwa Elkaffas:

So for me, it would definitely be chicken and potatoes. For them, it would surely be some form of pasta. We love one-pot pastas because they can be prepared in 15 minutes, and we have numerous one-pot pasta recipes in our book.

Stephanie:

Yeah. You do have plenty. I attempted to create the dish as a one-pot recipe with the pasta already in the baking dish and make the sauce directly in the pan, but I couldn’t quite figure out the right water-to-pasta ratio. I tried it twice, and the pasta turned out a bit crunchy. So I gave up and decided to boil the pasta separately and mix it later. But I really tried twice because I thought how fantastic it would be to accomplish this in one pan all in the oven. Maybe a different, flatter pan would have worked better.

Alia Elkaffas:

That could be a possibility. The type of pasta you use can also influence the outcome.

Stephanie:

Yes. I should have tried orzo, but I had penne. So, do you feel that when your kids are that picky, you’re like, okay. No, kids. This is what I made, and this is what we’re eating. I’m not a short-order cook.

Stephanie:

Or are you more flexible, thinking, just whatever we’re having, feel free to eat it as long as you consume something?

Radwa Elkaffas:

I would say I’ve learned to adopt a different approach, especially with my kids. I don’t mind if I prepare the same meal every single week if I know they’ll eat it. Why would I want to struggle weekly trying to get them to try new foods? I observe Alia as a perfect example; her kids are older, and they’re now trying a variety of foods. I hope that eventually, my kids will reach that point as well. Right now, we’re in a phase where I’m just trying to get them to eat. I merely want them to consume their dinner.

Radwa Elkaffas:

Consequently, I will prepare the same meals repeatedly because I know they enjoy them, and I know they will eat them.

Alia Elkaffas:

I was going to mention that many times, for instance, we feature a southwest salad in the cookbook. Instead of preparing it all together as a salad, I sort of keep it…

Some of the elements are arranged separately so all the children can kind of select what they prefer and what they aren’t fond of. This way, it seems personalized for them rather than, you know, combining everything and compelling them to consume it as is.

Stephanie:

That’s clever. It’s like the Chipotle approach, right? Offering them options. Absolutely. I believe too, that we spend considerable time fretting over matters that probably aren’t very significant in the broader scope of life. Kids will eat, you know. Eventually, they’ll eat. Eventually, they’ll refine their taste buds, whether they were part of the clean plate club or not.

Stephanie:

It seems rather odd to be concerned about, reflecting on my upbringing and the countless hours spent on discussions about what you ate and how you couldn’t leave the table until you finished. It seems kind of silly. When reflecting on social media in relation to your children, I’ve noticed that your kids rarely appear online. Is this by design, or how do you envision your children showing up as teenagers and young adults with their famous mom’s profile?

Alia Elkaffas:

Yes. That’s an excellent question. We intentionally avoid posting our kids on social media, and we have very few images of them posted anywhere to safeguard their privacy as well. You know? Once something is out on social media, it’s out in the universe permanently. So, yes, we opt to keep them private.

Radwa Elkaffas:

Ensuring they have that choice in the future. You know? So they won’t come back to us asking why we shared their images. They should have a say later. So right now, we’re going to be protective parents and ensure their privacy.

Stephanie:

I feel like we’re also witnessing a shift in social media. I guess Facebook just recently celebrated its 20th anniversary, which is hard to fathom. But when it first launched, we dove in without really considering the long-term consequences. I think now, if I had my daughter, who is 25 now. And if I were to repeat that experience today, I certainly would have made her wait until 13. If I had the chance, I might have opted to get her a flip phone or something similarly archaic just for contacting me, but I would have delayed it. I genuinely believe social media introduces a dimension to younger children’s lives that perhaps they don’t need or aren’t prepared for until later.

Radwa Elkaffas:

Absolutely. I completely agree with you on that.

Stephanie:

How do your parents view your entrepreneurial journey?

Radwa Elkaffas:

It took them quite a while to fully comprehend it.

Stephanie:

It must be so

Radwa Elkaffas:

strange. To grasp what exactly it is that we do. But we know they’re incredibly proud of us and thrilled to see our progress, especially mom. She was a significant influence in our lives growing up in the culinary realm. So we relish in making them proud.

Stephanie:

Do you experience anxiety about maintaining pace or feeling an incessant churn? And what do you engage in for self-care?

Alia Elkaffas:

Oh, that’s a fantastic question. Yes. I would say we do experience anxiety, but we make a point to support each other, calm each other down, and ensure we talk through our feelings together. For self-care, we enjoy working out to release those endorphins.

Radwa Elkaffas:

And we frequently remind each other, like, stop working. You need to slow down. Stop gazing at your screen. Put your computer down. Stop doing this. We do this to one another all the time.

Alia Elkaffas:

Indeed.

Stephanie:

What are your preferred forms of exercise?

Radwa Elkaffas:

I would say weightlifting and walking.

Stephanie:

What about lifting and walking?

Alia Elkaffas:

Yeah. Same for me—weightlifting, walking, and incorporating some form of cardio.

Stephanie:

Absolutely. And with kids, you must be squeezing it in whenever possible. It’s challenging to commit to a structured gym routine when you have a family at home. How do you feel about working from home? Does that fit your schedules? Or do you ever picture having an office where all your production work takes place?

Radwa Elkaffas:

I genuinely appreciate working from home due to the flexibility and having everything readily accessible. However, it can certainly be challenging to disconnect at times because work blends with home life. It’s hard to separate the two. But it’s advantageous that we have two residences. If we need to escape from one, we can always go to the other.

Stephanie:

Yes, that’s nice. It can feel like you’re just at home continuously managing all these tasks.

Alia Elkaffas:

Precisely it really is a struggle to disconnect. We attempt to maintain designated work hours, but it often feels impossible. So, we work, take breaks, run children to their activities, then resume working. Sometimes it feels like an endless cycle. That’s when we must remind each other, telling one another to log off and take a break.

Stephanie:

Okay. Shifting focus, what is your, and you can each have a separate response, of course, but what is your most utilized kitchen utensil, gadget, or item that you simply cannot live without?

Radwa Elkaffas:

Air fryer.

Stephanie:

That was instantaneous.

Radwa Elkaffas:

Absolutely. I absolutely love it.

Stephanie:

Really? I find that I use mine infrequently. It’s in the garage. Do you use it every day? What’s your method?

Radwa Elkaffas:

Every single day. There isn’t a day without using it.

Alia Elkaffas:

Stephanie:

Alright. I guess I will need to retrieve my air fryer from the garage and give it another chance. I just haven’t been inclined. Plus, I have a convection oven, which seems to offer similar benefits, but since I don’t have kids, perhaps that alters the experience, you know, with the speed and ease of it sitting right on the counter.

Radwa Elkaffas:

And you mentioned what we cook in it. Honestly, we even prepare French toast in there. If you’re in the mood for French toast, just put it in there. Or if you’re marinating chicken, toss it in, shut it, and it’s ready in no time without the hassle of cleanup.

Stephanie:

Yeah. It’s also quicker. We know you’ll be embarking on a book tour. Is everything falling into place, and how does that feel?

Radwa Elkaffas:

It’s thrilling. We’re extremely excited about it. That’s scheduled for the end of February and the start of March. We’ll be visiting five different cities. We’re very eager for that.

Alia Elkaffas:

And our final stop will be right here in Minneapolis.

Stephanie:

That sounds fantastic. Do you know where you’ll be or what the plans are yet?

Alia Elkaffas:

We’ll be at the Barnes and Noble in Edina. We don’t have a confirmed time, but it should be on March 2nd, a Sunday, I believe.

Stephanie:

Alright. Just let me know when you have the details, and I’ll make sure to share it. It’s been an absolute joy chatting with you. I anticipated enjoying meeting you from following your journey, but honestly, it turned out to be one of my favorite days. I’m so proud of you, and it’s that feeling you get when you meet people and genuinely wish for their success, or you’re proud of what they’ve accomplished—that’s exactly how I feel about you. You both are incredibly hard workers, and you’ve truly earned everything that’s coming your way. I believe the book will be incredible, and it’s been delightful to be a tiny part of your journey.

Stephanie:

It’s been an absolute delight.

Radwa Elkaffas:

Thank you so much! And, honestly, the energy you brought to the table last week was everything. You uplifted us, and we felt like a million dollars after you left. Thank you!

Alia Elkaffas:

I’m grateful to have collaborated with you, and now we can be friends.

Stephanie:

I’m actually in the process of planning a Khmer feast at Vinay. I’ve been anticipating this for a while, and I thought, perhaps, I’ll host a gathering of food enthusiasts just to do something enjoyable and unique.

Radwa Elkaffas:

Definitely.

Stephanie:

Alright, you guys. Your book is going to be fabulous. Keep me updated, and I’ll do the same if anything exciting comes up. Thank you for being so wonderful.

Radwa Elkaffas:

Awesome. Thank you very much.

Stephanie:

Alright. We’ll see you soon. Bye. Bye!