These days, Ina Garten is making oversize quarantine cocktails. Food Network is offering quarantine recipes, and Americans are flocking to familiar processed foods, like SpaghettiOs, Spam and Cheetos.
Even Mr. Cuomo is delivering lengthy monologues about the comfort of spaghetti and meatballs.
“I think there’s been an immediate shift for all of us in what we think of as ‘enough,’” said Samin Nosrat, the food writer and Netflix host, who recently created a podcast about how to cook with what’s in your pantry.
Ms. Nosrat, the author of “Salt Fat Acid Heat” (and an occasional New York Times contributor), said she has noticed herself become much more conscientious about rationing, and less snobby about, say, which brand of canned tomatoes she chooses.
“I’m first to admit, I always denigrated that style of cooking,” she said of Ms. Lee’s brand of prepackaged goods. “But I have to say, doing everything from scratch in these circumstances is bananas.”
Ms. Lee said that, right now, food is about survival, not luxury. “I think you just have to figure out how to do with what you have and how to make it the best you can,” she said. “You have to see what’s there, not what’s not there.”
In her own home, what’s there is cans of cream of celery, cream of mushroom, cream of potato: “great bases for anything you want and they all last forever,” she said.
Article source: https://www.nytimes.com/2020/04/10/style/sandra-lee-cooking-coronavirus.html