We’ve never been cooking more, but ingredients are getting harder and harder to come by
And yet in some ways, it’s tougher than ever to actually cook. Many grocery stores are closed, items are selling out, and the extent to which we can physically shop depends on how much we can leave our houses or get delivered.event series in which we bring Eater editors and food world voices together, the conversation turned to MacGyver cooking. As Meghan McCarron, Eater special correspondent, put it, “It’s literally socially responsible to do MacGyver cooking right now.
I feel like now is when the cooking is gonna start getting more strategic, and maybe even more fun... The wheels are currently falling off, as we speak.”“I very regularly one to three cans of tomato sauce whenever I go to the market and experiment with dried pasta.
And when you boil it in that water, the resulting broth is super flavorful. So I’ll reserve that broth, you get a soup out of it, and then you also get this banchan [with the beef] you can use over and over again.”“I actually just had a radish that was going bad in my fridge. So I mandolined this watermelon radish, poured some rice vinegar and a little sugar and salt on it, and now I’ve just been eating it with random things. Those quick pickles definitely help stretch your fridge.
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