Whether you're stretching your food budget, cooking more to reduce your trips out or baking your coronavirus anxieties away, the pandemic is changing how we cook and eat. We're talking with chefs, food writers and bakers for recipes, kitchen tips and meal plans for the COVID-19 era.
Our guests are:
- Melissa Pasanen, cookbook author and contributing food and drink writer for Seven Days
- Martin Philip, author, baker and "baking expert" at King Arthur Flour
- Jessie Price, editor-in-chief of Eating Well magazine in Shelburne
- Gesine Bullock-Prado, pastry chef and baking instructor at her Hartford baking school, Sugar Glider Kitchen.
Melissa's recommendations"kitchen basics"
- For the fridge: eggs, cheeses (one hard for grating, like parmesan, and one that’s good for melting, like cheddar), soy/fish sauce, olives/capers, fresh vegetables and herbs, tahini, peanut butter, plain yogurt, tofu/seitan/tempeh
- For the pantry: canned beans (chickpeas, black, cannellini), salsa, canned diced tomatoes, pasta sauce, rice, quinoa, pasta, veg or chicken broth, coconut milk, jarred curry paste, canned tuna (in olive oil is especially good)
- For the freezer: frozen veggies (peas, corn, spinach), nuts and seeds, tortillas, Indian breads, pizza dough (or yeast & flour if you prefer to make your own), frozen lemon juice, a few animal proteins of choice (to defrost overnight in fridge when ready to use)
- For dry storage: onions, garlic, potatoes, sweet potatoes or winter squash, olive oil, a couple good vinegars (red wine vinegar and apple cider vinegar)
- For the spice rack: fresh spices including chili powder, smoked paprika, curry powder, oregano, cumin, crushed red pepper flakes.
- GoodToGoVermont.com, an list of Vermont restaurants offering onling ordering, delivery and curbside take away.
- A recipe for cooking beans from scratch.
Jessie's recommendations
- Best by? Sell by? Demystifying those expiration dates.
- A recipe for simple pizza, inlcuding this two-ingredient pizza dough
- Eating Well's Instagram page featuring the weekly video series "Cook What You Got"
Martin's recipe for bagels
Broadcast live on Wednesday, April 29, 2020 at 1 p.m.; rebroadcast at 7 p.m.
