The Atlantic Daily: Our Quarantine Cooking Guide
As the coronavirus forces people to shop less and stay at home more, its time to rethink food consumption altogether.
https://www.theatlantic.com/newsletters/archive/2020/03/our-quarantine-cooking-guide/608890/
At my neighborhood grocery store, only the most odious pastas remain. The sight of cleared-out stores, once teeming with customers,
has become a familiar one as people around the United States
respond to the intensifying COVID-19 crisis.
As stores restock, and nationwide
social-distancing mandates continue, Americans will need to reconsider their approach to not just grocery shopping, but also food consumption altogether. Maximizing any one ingredient (or meal) is even more urgent now, when food suppliers are
struggling to meet the sudden surge in demand, but it doesnt have to be prohibitively hard, or even boring.
To get you started, my colleagues and I put together this guide to cooking smartly during a pandemic. Below, youll find a collection of tips sourced from our resident newsroom chefs, those Atlantic writers and editors who are as talented with a whisk as they are with a pen. As the days of isolation and repetition drag on, its useful to remember that people have always adapted their eating habits to the times, however difficult. No matter whats been going on in the world, whether its another pandemic, which there has been, or a recession
people have always cooked through these times, the cook Julia Turshen, author of
Now & Again: Go-To Recipes, Inspired Menus + Endless Ideas for Reinventing Leftovers, told me. These may be uncertain times, but there are
blueprints for navigating themand we dont always have to do it alone.
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