‘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