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Cooking Under Quarantine: Kitchen Tips & Ideal Meals For Staying At Home

Home-made ravioli with the message "stay at home" written into the flour.
marina indova
/
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As work, school and home life are disrupted by the coronavirus, we're talking about cooking, baking and meals to get you through the pandemic.

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'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

Martin's recipe for bagels

Broadcast live on Wednesday, April 29, 2020 at 1 p.m.; rebroadcast at 7 p.m.

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