After more than a year of cooking the same practical meals for two, I can now start planning the communal feasts I’ve missed so much
A few recipes have gotten my partner and I through this pandemic. We’ve eaten a lot of fried rice made with whatever vegetables are flailing in the fridge, occasionally buffered by shrimp. We’ve made lots of curries, eggs on top of roasted vegetables or greens, and frozen dumplings. Most Sundays have consisted of picking a recipe — something sturdy and familiar to us, and something that will keep in the fridge all week and reheat well — and making enough to last us for lunches and dinners. And when we haven’t had the energy, we’ve ordered lots of takeout.
I imagine our house looks a lot like yours, and it’s this monotony that’s made most of my friends and colleagues agree that, once the … Read more