What to Do With 50 Pounds of Potatoes? The Quandaries of Bulk Buying
The pandemic has turned many cooks into big-volume shoppers, and left them puzzling out how to manage a bursting pantry of ingredients.
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Highlights
Photo CreditRuth Fremson/The New York Times Photo CreditMelissa Clark/The New York Times From the Pantry
The Coziest Vegetable-and-Sausage Soup for Those Chilly May Days
Make a big pot, brimming with roots and greens from the crisper, for a little bit of comfort.
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Photo CreditAndrew Scrivani for The New York Times How to Make the Most of Potatoes
This simple tuber is delicious just about any way you prepare it. But David Tanis has three especially good ideas.
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Photo CreditTony Cenicola/The New York Times Nutritional Yeast Is for Hippies. ‘Nooch’ Is for Everyone.
Nutritional yeast (“nooch”) has gone mainstream, as consumers look beyond its supposed health benefits and treat it as an umami-rich seasoning.
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Australia Fare
Photo CreditKristoffer Paulsen for The New York Times Celebrating the Great Australian Tradition of Meat in a Box
While social distancing, Australians should unify under their love of a takeout classic, the halal snack pack.
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The Pour
Photo CreditDonkey & Goat The Polarizing Power of Orange Wine
The best examples of these white wines, made with red techniques, are striking and wonderful. Still some dismiss this ancient wine, now trendy once more.
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Photo CreditWhitney Curtis for The New York Times As Restaurants Remain Shuttered, American Cities Fear the Future
Restaurants have become the economic lifeblood for many cities. The coronavirus threatens to take away more than just delicious food.
By Jennifer Steinhauer and
Photo CreditAmy Neunsinger For Joanna Gaines, Home Is the Heart of a Food and Design Empire
She and her husband, Chip, the co-stars of “Fixer Upper,” have married Texas tradition with modern taste to create a wildly popular brand.
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Photo CreditBrittainy Newman/The New York Times A Quarantine Surprise: Americans Are Cooking More Seafood
In a rare bright spot for the fish trade, retail sales have set records, and consumers are trying species that even restaurants shy away from.
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Photo CreditCon Poulos for The New York Times. Food Stylist: Simon Andrews. 21 Quarantine Baking Recipes for Every Skill Level
Whether you’re a beginner or an experienced baker, you’ll find ideas to help pass the time with delicious results.
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From the Pantry
Photo CreditMelissa Clark/The New York Times When Making Congee, a Little Rice Goes a Long Way
You don’t need much to make this breakfast porridge (or dinner-worthy soup): Just rice, water and time.
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Photo CreditKay Chun for The New York Times One Tomato Sauce, Four Weeknight Dinners
With the addition of a few extra ingredients, one simple sauce can be transformed into four different meals and two versatile condiments.
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Wine School
Photo CreditTony Cenicola/The New York Times Chardonnay the Oregon Way
In the short wine history of the Willamette Valley, the grape has played third fiddle to pinot noir and pinot gris. Now, it is coming into its own.
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Front Burner
Photo CreditThe Chef’s Garden A Farmer to Restaurants Now Delivers
The Chef’s Garden in Ohio has opened its vegetable sales to home cooks.
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