With stay-at-home orders in place around the country (and around the world) to flatten the curve, if there’s one thing we have all been doing more of during the pandemic, it’s cooking. And while that can be a chance to hone our culinary skills, it can also be stressful for those who don’t normally spend quite so much time in the kitchen, or who are balancing remote work and parenting. Luckily, the co-authors of the new edition of JOY OF COOKING, John Becker and Megan Scott, have been keeping us well stocked with handy tips, tricks, and recipes. For help making the most of what’s in your pantry with the least amount of effort, check out this roundup of their handy advice. —Tips on Life & Love Staff
- Is your grocery unable to keep bread on the shelves? Here’s a step-by-step guide for how to make your own sourdough or levain starter.
- Limiting grocery runs means needing your perishables to stay fresh. Don’t miss these tips for storing vegetables so they last as long as possible, inspired by John and Megan’s local grocery store, where they encountered a ransacked produce department.
- Meal planning is more important than ever now that we’re eating all our meals at home—discover ways to conserve effort and resources with Streamlined Cooking tips from the new edition of JOY.
- Learn how, if you start collecting flavorful kitchen scraps in a freezer bag now, you can make your own stock when it fills up.
- Here’s everything you need to know about dried beans, a reliable source of vegetable protein that can sit in your pantry for a good long time.
John and Megan have also been sharing the dishes they have been cooking during the crisis in the JOY OF COOKING newsletter, which you can sign up to receive here.
Want more? Pick up a copy of JOY OF COOKING to discover why it’s a trusted kitchen classic beloved by everyone, including Joanna Gaines, Samin Nosrat, and the editors of Food & Wine.