There’s no question about it—we’re all cooking a bit differently these days. Whether it’s trying to figure out how to use the excess of herbs in your fridge before they go bad or furiously Googling the most comforting comfort-food recipes, everyone is rethinking their time in the kitchen—including the test cooks that are used to spending their days developing recipes in our Test Kitchen.
I was curious as to how our Books team is adapting their cooking to this new work-from-home reality, which you’ll find, like many of us, includes bread, bread, and, um, more bread, along with some comfort-food staples and pantry-friendly thrown-together meals.