By Katrina Kagan
There are a lot of corners of the Internet that are particularly difficult during this moment in time, but one I’ve actually found comfort in is the food internet. A simple scroll through Instagram Stories right now and I can basically smell the bread my friends are making, the lemon squeezes atop pasta dishes, and the baked goods that are sprouting up as we all look for ways to occupy our time (and our hands) during home isolation. It’s kind of a weird time to feel inspired to bake, but there are moments right now where it feels like putting food in my body is the best thing I can do to keep things moving forward, so maybe riding this wave is exactly where I need to be right now. Here are the recipes I’ve been bookmarking as I spend more time in my kitchen at home.
Breakfasts and Baked Goods
Basically’s Better Guide to Baking
The timing on this project is chef’s kiss because, truthfully, it’s exactly what we need right now — simple recipes that are comforting to make and to eat. First up: Easy, no-knead focaccia please.
When Molly Baz says “Bake!” I say “For How Long?” This loaf cake of hers is the second recipe in BA’s baking guide, and the perfect way to start your WFH day.
The joy of these is that actually keep you full. Usually, smoothies are great, until you’re hungry again 30 minutes later — Kelly Leveque’s motto is to keep you full from meal to meal.
For the savory breakfast set, try these Cheddar Mustard Scones from NYC-based Ovenly. Their bakeshops are currently closed, so they’re sharing some of their favorite recipes on Instagram. Each recipe comes from their cookbook released in 2014.
Have a little extra time and looking to get fancy? Ina says storebought is fine (especially right now), but if you’re inspired these will probably spark great joy.
Egg preferences are pretty personal. Hard boiled, scrambled, jammy, or fried, the Bon Appétit team shared their favorite in the video here. (Personally, I vote french omelette all the way.)
Not a morning person? Do your work the night before and prep a few day’s worth of breakfasts with the NYT’s recipe for Overnight Oats.
Mid-Day Snacks and Lunch
If you’re lucky enough to be working from home right now, you might have a little more time to make yourself lunch. Might we suggest trying one of these?
Take a classic lunch staple, but make it fashun.
Take a page from Julia Turshen’s book (Now & Again) and make “clean out the fridge tacos,” starring whatever leftover you have at home. If you’ve meal planned to a T, then try this recipe for Potato Chorizo Tacos instead.
If you didn’t get a chance to grab hummus at the store, but have chickpeas in your pantry, you’ll be pleased to know that hummus is one of those things that’s 10x better homemade.
Just because you’re WFH, doesn’t mean you’ve got time to prepare a full meal. Try this anti-salad that’s a major step up from grazing on snacks between conference calls.
Falafel is another panty item-based meal I’d eat year-round. (Okay, I do.) Make Half Baked Harvest’s version for dinner one night, and add ‘em to your lunch again the next day.
Pantry staples are saving the day right now (less trips to the store = less chance to exposing yourself and others), and we’re using them to whip up our best comfort foods to cozy up with each evening.
Beans, beans, the trendy fruit! Could beans be the next cauliflower? The NYT Cooking app has all the info you need to know about turning these into a flavorful vessel many times over.
This is my go-to batch meal because it’s easy to make, doesn’t require a slow cooker, I have most ingredients on hand, and it tastes SO good. Plus, the ingredients help put you in a mellow mood!
To some, noodles are the ultimate comfort food — for others, it’s a warm brothy soup. Alison Roman combines the two because we all just really need comfort right now.
This 7 ingredient dish (salt and pasta included) is simple as can be and feels a lot less heavy than whipping up a red sauce.
If you don’t have turkey, this is the perfect dish from José Andrés to make use of any leftover meat you do have.
Lasagna is a no brainer right now. And making your own sauce is WAY easier than it seems. Space-saving tip: Store leftover sauce in the freezer by filling zip top bags and laying them flat.
On the things I’d rather not do list, skipping dessert is at the tippity top right now. I’ve been seeking inspiration from Alison Roman’s Dining In cookbook (hello, lemon turmeric tea cake), but also from these recipes, which have been swirling around in my recipe and my mixer for days.
She’s perfect and I love her (I’m talking about the cookies and Joanna Gaines). If you’ve been finding yourself craving nostalgic foods, this one’s for you.
A rich and filling treat you can keep longer in the fridge. Swap in your preferred nut or seed butter and enjoy.
Everyone loves Girl Scout Cookies — so the ulimate seasone baker move might just be making some of your own. Alternate Option: Watch Claire Saffitz do it while opening up your second sleeve of thin mints.
Images courtesy of Eunice Bae.