Food! Glorious Food!

‘Instead of Coronavirus, the Hunger Will Kill Us.’ A Global Food Crisis Looms.


The world has never faced a hunger emergency like this, experts say. It could double the number of people facing acute hunger to 265 million by the end of this year.
By ABDI LATIF DAHIR

CRITIC’S NOTEBOOK

The Reclusive Food Celebrity Li Ziqi Is My Quarantine Queen


In isolation, the D.I.Y. fantasy world of the Chinese YouTube star is a dreamy escape, and a lesson in self-reliance.
By TEJAL RAO

Safe Dining? Hard to Imagine, but Many Restaurants Are Trying

Though widespread reopenings may be a long way off, chefs and health officials have begun studying how a post-pandemic restaurant might look.


The chef Pano Karatassos at Kyma, one of the places in Atlanta the Buckhead Life Restaurant Group is planning to reopen soon.
By Kim Severson

VOICES

A Mother, a Pandemic and Scorched Rice


“You have an American amount of rice,” my mother told me as news of the coronavirus intensified. “Go get the biggest bag you can find.”
By LYNN JONES JOHNSTON

‘This Isn’t the Time for Caviar’: A Chef Finds New Flavors in a Pandemic


After the coronavirus lockdown, a chef in Bangkok and his migrant staff started cooking a whole new menu and delivering food to the poor.
By HANNAH BEECH

Samin Nosrat Wants Us to Make Lasagna Together


The “Salt Fat Acid Heat” author has long gathered people around a table. But what will happen when the festivities move to that sometimes-terrible place, the internet?
By SAMIN NOSRAT

The Community Cookbook Is Reborn for a Time of Scarcity and Sharing


Cobbled-together home recipe collections were once the province of church groups and Scout troops, but now they’re uniting Americans of all stripes.
By PRIYA KRISHNA

This Focaccia Isn’t Your Garden-Variety Flatbread

For some, sourdough is the baking king of social media. For others, there are these beautifully decorated focaccia, dotted with vegetables.


Hannah Page, a home baker and high school teacher in Raleigh, N.C., calls herself “the bread fairy.” She’ll leave loaves for friends on their doorsteps.
By Amelia Nierenberg

8 Delicious Ways to Use Your Sourdough Discard

You finally got that starter going. Now, use the discard in delicious baked goods while eliminating waste.


A little sourdough discard was added to these morning glory muffins to give them a pleasant tang.Credit…Erin Jeanne McDowell
By Erin Jeanne McDowell

FROM THE PANTRY

This Larb Couldn’t Be Easier or More Adaptable


Use ground pork or chicken, chopped fish fillets or mushrooms in this herby Thai favorite.
By Melissa Clark

FROM THE PANTRY

The Easiest Roast Chicken (and Even Easier Stock)


Master this before-bedtime stock, and you, too, can be one of those cooks who always has it on hand.
By MELISSA CLARK

FROM THE PANTRY

You Don’t Need a Mixer (Just a Whisk!) for This One-Bowl Shortbread


Melted butter makes this the easiest-ever version of the recipe.
By MELISSA CLARK

FROM THE PANTRY

Use Any Kind of Ground Meat in This Spicy Meatball


This versatile recipe also gets its sweet, brawny finish from a little bit of marmalade (or just about any jam).
By MELISSA CLARK

FRONT BURNER

Chocolates for Quarantine Teatime


Chocolat Moderne sells bonbons flavored with the tastes of England.
By FLORENCE FABRICANT

FRONT BURNER

Marmalades Make a Mother’s Day Gift


Josephine’s Feast sells the preserves, in four citrus flavors, in gift boxes or individually.
By FLORENCE FABRICANT

The Most Comforting Chicken


Diana Henry’s one-pot chicken thighs with black beans, rice and chiles is full of flavor, and so satisfying.
By JULIA MOSKIN

AT HOME

What to Cook This Weekend


Cook to transport yourself, whether it’s to the English countryside (scones) or a lodge house in southern Quebec (salted maple pie).
By SAM SIFTON

The Best Way to Freeze Baked Goods


Here’s how to store biscuits, cookies, pie dough and more, so they taste just as good later.
By ERIN JEANNE MCDOWELL

A Beer Lover’s Nightmare: They’re Dumping Draft Brew

As bars and taprooms close, many craft brewers have too much aging beer on their hands. But others are finding new ways to package and sell it.
By JOSHUA M. BERNSTEIN

How to Stock Your Liquor Cabinet


The trick to drawing out your inner bartender while staying home is to improvise and innovate, and above all keep it simple.
By CLAY RISEN

Tina Girouard, Experimental Artist in 1970s SoHo, Dies at 73


She was a founder of Food, an influential artist-run kitchen in Manhattan, and a member of the alternative art space 112 Greene Street.
By RANDY KENNEDY

THOSE WE’VE LOST

José Torres, 73, Restaurateur Beloved of Salsa Stars, Dies


His Joe’s Place was a must for a stop-off after a night of music-making. Mr. Torres died of Covid-19.
By DAVID GONZALEZ