Wednesday, May 6, 2020
Closed restaurants mean many of us are cooking – some for the first time – and, as this drags on, you may be running out of ideas. We have some inspiration.
With restaurants closed during this pandemic, many people have discovered a room in their home they used to only venture into for ice cream or Pop-Tarts: the kitchen. It is there, in that room, that you can cook meals and feed yourself.
The trouble is that you have to develop the menu. As these stay-at-home orders have dragged on, both first-time cooks and expert home chefs may be searching for inspiration and variety and may dread the nightly question: What’s for dinner?
So, we’ve invited some expert cooks to help. Johnson & Wales University's Peter Reinhart and Heidi Billotto will be here along with New York Times food writer and author Melissa Clark, who's written 40 cookbooks. We’re turning up the heat.
Melissa Clark, food writer and cookbook author, she is staff reporter for The New York Times Food section, where she writes the popular column "A Good Appetite" and appears in a weekly cooking video series. She’s the author of over 40 cookbooks, including her latest, "Dinner in French."
Peter Reinhart, chef on assignment at Johnson & Wales University. He is the author of 12 books on bread, pizza and food culture. His most recent book is "Perfect Pan Pizza."
Heidi Billotto, Charlotte food writer. She is hosting a series of online cooking classes.