How Eater editors cooked their way through quarantine
While 2020 — the year of So. Much. Cooking. — might be remembered recipe-wise for sourdough, none of us could have made it through quarantine on bread alone. Among Eater editors, shelter-in-place got us into our home kitchens like never before and, naturally, we’ve depended on some recipes more than others to keep us going, rediscovering old favorites and finding new gems.
There were some common threads among the recipes we consistently turned to when we needed to cook, yet again. Meatballs were both fun to make and wildly practical; we could always count on noodles; we finally figured out what to do when we had too many greens in the fridge; and we made time for baking projects.
Below, the recipes we relied on this year: