Everything about daily life is different in the coronavirus era, and nowhere is that more true than in the kitchen. We're nervously packing our pantries, hurriedly making pots of soup, and some of us are using an excess of time spent indoors to try things simply out of boredom. (Brioche, anybody?)
It's stressful, it's confusing, and it's alarming. Yet at the same time, we're finding moments of calm in the kitchen, and even connection—sometimes with people who are 500 miles away.
One thing is certain: the way we were cooking just a few weeks ago is unrecognizable to us. Here's how we're cooking now.
WE'RE MAKING A PANTRY MEAL PLAN
By now you've probably heard that it's a good idea to have a two-week supply of non-perishable food on hand. But here's the part not everybody tells you: before you stock up, it's useful to have a plan of what you'll actually cook in those two weeks—otherwise you may end up with ten cans of tomatoes, but nothing to eat them with. We developed a 14-day meal plan that you can cook entirely from your pantry. GET THE MEAL PLAN—AND GROCERY LIST—HERE
WE'RE BUYING FRESH PRODUCE—WE'RE JUST PRESERVING HALF OF IT
If you've been to the grocery store lately, there's a chance you saw a pick-over pasta aisle and an almost empty freezer case. The produce section, though? Still robust as ever. We're not afraid of buying fresh produce, but we are being smart about what we do with it. READ MORE
WE'RE LEARNING NEW TRICKS FOR THOSE CANS OF TUNA
Those circular cans of pure protein look so reassuring stacked in our pantry. But if we have to eat another basic tuna sandwich, we might cry. So we're adding tuna (our favorite brand also happens to be the most sustainable) to pastas, beans, and even—stay with us now—cheese. READ MORE
WE'RE MAKING FRIENDS WITH OUR MICROWAVE
We're not using it for everything, of course. But now that we're working from home and grabbing a sandwich from the deli is on hold, the microwave suddenly looks better than ever. One of our go-to moves: the fluffy, perfect-for-lunch, 15-minute sweet potato. READ MORE
WE'RE TURNING OFF THE PODCASTS AND LISTENING TO MUSIC INSTEAD
Sorry, Barbaro, but we're going to press pause on you for a few weeks. In the meantime we'll be listening to the Talking Heads, Harry Styles, and other tracks that let us cook in peace (with maybe a dance break or two). READ MORE
WE'RE PICKING UP A BREAD-BAKING HABIT
Everybody who is even remotely serious about baking bread knows that this is the moment to dive in. But where to begin? We have a guide to get you started, but eventually you'll probably want to pick up a book. We picked six that are great for beginners. READ MORE
WE'RE LEANING ON LENTILS
Because they're fast, cheap, and packed with protein. Here are 49 ways you can use them:
WE'RE PICKLING ONIONS
Dark times call for bright flavors, and that's what you get when you take five minutes to pickle a red onion. Pickled onions add a bright, crunchy, sweet-and-spicy finish to tacos, sandwiches, dal, bowls of beans, and almost everything else. It's also a way to preserve the onion, taking a vegetable with a long shelf life and making it live even longer. And the hot pink color? That, honey, is just a mood-boosting bonus. GET THE RECIPE
WE'RE MAKING COFFEE FOR EACH OTHER
In every era of distress, there's been one thing you can do for other people to make them feel loved, comforted, and a little more awake. All it takes is some beans (so stock up!). READ MORE
WE'RE MAKING THE BIGGEST BATCHES WE CAN
75 meatballs. 14 cups of rice. 12 servings of chicken cutlets. With so many home-cooked meals in our future, this is a good time to be a maximalist, and we have 18 ways to do so. READ MORE
WE'RE SUBBING FROZEN FOR FRESH
For those times when we can't find kale (or don't want to head to the grocery store to re-stock our supply) we're leaning on a shortlist of frozen foods, sauces, and preserves to give us the seasonal brightness we're looking for—without the fear that any of it will go bad in the fridge. READ MORE
WE'RE ACTUALLY TALKING TO EACH OTHER AT THE GROCERY STORE
Are the aisles bare? Sometimes. Are the people nervous? Yes. But nobody is starting fights at the grocery store (not yet, anyway); in fact, it's just the opposite. READ MORE
WE'RE BECOMING OUR OWN BARTENDERS
We don't really have a choice, do we? With restaurants and bars closed—but the craving for a cocktail high (for some of us, anyway)—we're leaning on our limited home bars to cobble together a drink. And as it turns out, even the most modest home bar is sufficient for a spritz (or a Manhattan) (or a Fifty-Fifty). READ MORE
WE'RE MAKING POUNDS AND POUNDS OF PANTRY PASTA
Anchovies, pepperoncini, roasted red peppers, olives, capers, tuna, breadcrumbs, and, oh yeah, canned tomatoes—if it's in the pantry, it can probably be thrown into a pasta. We should know: it's all we've been eating for the past week or so. READ MORE
WE'RE GETTING A GREEN THUMB
Being stuck indoors, all we want to do is be outdoors. So we're bringing the outside in by buying houseplants that can be delivered to our doors—or, even better, the doors of people we love. READ MORE
WE'RE GETTING CLOSE (TOO CLOSE?) TO OUR SMART SPEAKERS
We never knew how sweet a robot's voice could sound until we literally had nobody else to talk to. First it was convenient. Quickly, it became comforting. Then things got a little weird. READ MORE
WE'RE BANKING ON BAKED EGGS
When we need dinner fast, but want it to be warm, filling, and use up whatever scraps we have on hand, baked eggs are the move. We love that just about anything works as a mix-in: sauteed garlicky spinach (from frozen works great), crumbled cooked bacon, leftover stir-fry, stew-y beans—seriously, if you have it, it’s worth a shot. Plus, the heavy cream drizzle at the end turns this dish into something luscious and soothing—a comfort food that's actually fast. GET THE RECIPE
WE'RE COOKING FROM PAPER
If you're on this website, you're probably searching for a recipe to cook tonight. That's wonderful (you've definitely come to the right place), but before you start cooking, we have a suggestion: press "print." READ MORE
WE'RE BAKING MORE. MUCH MORE.
We're calling it now: the social-distancing era is the era of extreme baking. We're looking to yeasted breakfast rolls, elaborate cakes, and fussy cookies for some sweet, sweet distraction. Here are 31 examples of what that looks like.
This is a ever-growing list, and will be updated throughout the coronavirus crisis.
