Cooking in the Time of Corona
Necessary measures are in place around the world to contain the spread of the corona virus. Here in my hometown of Berkeley, we and our neighboring counties are “sheltering in place,” staying home except for essential trips to the grocery store, pharmacy, or doctor. It’s a scary time. One thing I’ve learned so far is that helping my family and community alleviates some of the anxiety. We all want to feel needed and we all can help in our own ways. So, my question for you is: What’s in your pantry that you want to cook but maybe don’t know how? Send me your questions by DM, comment, email, text, love letter, etc. We’ll figure out something delicious together. Here are a few simple recipes:
Steamed white rice: Bring 2 cups water and ½ tsp salt to a boil. Add 1 cup rinsed short-grain white rice, cover, and decrease the heat to medium-low. Cook for 18 minutes.
Brown rice: Boil in plenty of generously salted water until tender (like cooking dried pasta).
Soft-boiled eggs: Lower the eggs into gently simmering water and cook for exactly 7 minutes.
How to cook a pumpkin or any hard-skinned squash
Jam Bars: The Classic, The Hippie, The Californian, and The Party Girl
P.S. I am putting together a list of ways we can support restaurants and farmers—both right now and in the long term. Please send all suggestions my way!
