Find out what this international coterie of chefs and food writers—from Tbilisi, Georgia, to Rome to New York City—are cooking up while stuck at home, and get their tips for stocking your kitchens and pantries for optimum deliciousness.
"We've been eating quite well. My partner, Mario, has been participating pretty actively in the kitchen. We have some great organic vegetables. There is a group of Senegalese immigrants in the nearby town of Bracciano that grow and deliver to Calcata once a week. We place the exact order on WhatsApp, and they deliver each order in a separate case.
"That said, here are some of our meals in the time of the coronavirus: classic creamy polenta with simple, outrageous tomato sauce. Grilled polenta with refried black beans à la Tex-Mex. Soft polenta mixed with baked squash, or maybe pumpkin, and ricotta and baked together.... Absolutely delicious carciofi alla Romana—Roman-style artichokes. Pasta in the oven with ricotta, spinach, kale and mozzarella.
"My husband and I have hunkered down in our home in upstate New York with what probably amounts to a month's worth of groceries, maybe more. We're basically sheltering in place and don't plan to go to the store again if we can help it. We both realize that feasting like a king and queen is not sustainable, but we are eating the perishable foods first for obvious reasons.
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