Alison Roman's Guide to Cooking in a Pandemic
Alison Roman, New York Times food columnist and the author of Dining In (Clarkson Potter, 2017) and Nothing Fancy (Clarkson Potter, 2019), offers advice on pantry stocking and recipes to stay healthy and well-fed despite limited shopping opportunities.
→ Recipe for: #TheStew
→ Recipe for: #TheCookie
Pepian, a Latin American stew that normally has meat but also works well with white beans and root vegetables.
— COVID Recipes (@CovidRecipes) March 26, 2020
Mujadara, which is lentils, rice, & caramelized onions.
Kimchi fried rice (kimchi keeps for a long time).
Dishes that use potato and flour, such as pierogies.
Great way to use sardines: chunk sardines (in olive oil, pref WITH skin & bones, MUCH healthier) with halved cherry tomatoes, lemon zest, and diced shallots (or red onion if no shallots). Serve on toasted sourdough.
— @JaneWaverly (@janewaverly) March 26, 2020
Just turned 10 year old dried fava beans into hummus. Fine.
— superf88 (@superf88) March 26, 2020
The caller who mentioned canned salmon has me wanting my mother's meal of salmon with rice (Dominican). Season the salmon add tomato paste/sauce then add, rice and water to cook.
— Torquemama (@TempelGirl04) March 26, 2020
Canned salmon: saltine crackers, chopped onion, 2 eggs, pepper. Crush crackers, scrambled the egg and combine everything. Shape into patties and fry in oil. Delicious!
— Birdie (@Birdie56664870) March 26, 2020
