These three things will make you feel better about cooking at home

The latest edition of the Test Kitchen Dispatch.  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ [View this email in your browser]( | [Manage newsletter preferences](newsletter=bna) [bon appetit](  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ New mantra: Shop, cook, eat, repeat. It’s been a week since my [last newsletter](, but as I sit down to write this, I feel like I’m dropping back in from another dimension. Seven days ago, my kids were in school, my husband went to work in an office every day, and I was still going to the gym. Well, schools in NYC are now closed, my husband and I are both working remotely, and my workouts have moved outside. The only thing that remains the same is that we’re all still trying to figure out what foods we should buy, cook, and eat. Last week, Bon Appétit asked for your quarantine-related cooking questions on Twitter, and I answered many of them on Instagram. Whether you tuned in to the Story or not (and [it’s not too late to watch](!), I wanted to share a few of the most helpful takeaways for the current moment—which is changing faster than we can even anticipate—right here. Pick a Protein, and Go Large A lot of you asked for advice on the proteins you should be buying and making, and I am here to tell you that there’s a big wide world beyond canned tuna and hard-boiled eggs. If you’re a meat eater, I recommend [braising a brisket](, which will put some of the pantry items you probably already picked up (canned tomatoes, carrots, onions, and garlic) to good use, and will give you a reasonably priced stockpile of saucy, shreddy, tender meat that vastly outweighs the effort you put in. This will yield enough for several meals: Try making brisket tacos (I would put sauerkraut or kimchi on them), brisket hash, chopped up brisket as sauce for egg noodles, or, you know, eating cold brisket while standing up at your kitchen counter, because it’s your house and you can do what you want. You can also set aside a big portion for freezing (or [drop some off with a neighbor]( who doesn’t cook or could use some extra support, but only if you’re comfortable with that). Yes, this is me telling you to make one thing and eat it over and over until it’s gone, and that’s on purpose. There’s a constant stream of new information coming down the pike. Thinking about what new and different thing to make every night can be too much to worry about—having dinner in the bank is a gift. Power Up on Produce Over the weekend, some shoppers—especially those who hit big-box stores—encountered empty canned goods aisles, cleared-out frozen food sections, and cereal in short supply. Panic-buying can do that to a place (it reminds me of the way people respond when there’s a blizzard in the forecast). If this happens to you, remember two things: The inventory will be restocked. Everything I’ve read to date supports this. Our supply chain is intact and [there’s plenty of food]( to be distributed (including everything that’s being diverted from now-shuttered college cafeterias, cruise ships, Vegas buffets, and elementary schools). Check back in a day or two; some stores are changing hours to give staff more time to unload deliveries and keep the store clean, but the shelves will refill. Or try a smaller, local purveyor before giving up (while the Trader Joe’s in my Brooklyn neighborhood is a zoo, every bodega I’ve gone into has been a dream). Don’t forget the produce aisle. Rice and beans are great and everything, but have you ever had a batch of [braised greens](, a [skillet of caramelized cabbage](, a [pan of cheesy broccoli](, or a [platter of sweet and salty Chinese broccoli](? Fresh veggies are abundant, nutritious, inexpensive, quick to prepare, and extremely good for you. Knock yourself out. Most cooked veg will last a few days in the fridge—if you can manage not to eat it in one sitting. Put Things in the Freezer Besides Pizza The coldest storage is for so much more than frozen spinach and [DiGiorno pizza](. Here are three things you should have on ice: 1. Good bread, pre-sliced, wrapped airtight. Buy the most beautiful loaf you can find; keep it frozen and you won’t waste a crumb. 2. Denuded bananas—the ones that got really ripe on your counter but you’re not making [banana bread]( any time soon. Peel them, freeze them, then drop them into smoothies (or, defrost when you’re in the mood to bake!). 3. Grain-cooking liquid. What’s that now? Every time you [make a batch of grains]( by simmering them in salted, olive oil–gilded water, save the cooking liquid. It can be used for the next batch of grains or beans, in lieu of stock for a soup, or as part of the braising liquid for any meat. I know there’s a lot to be unsure of right now, but for those of us who love to cook, there’s a lot to feel positive about, too. You can continue to feed yourself, your family—and others, if that feels safe—and I hope that in doing so, you find relief, and a release. For the weeks to come, this dispatch will be devoted to cooking during the health crisis. If you have any questions about recipes, shopping, or meal prep while you’re working from home or practicing social distancing, I want to hear about it! Please email us at askcarlaanything@gmail.com, and I’ll do my best to answer them. Stay safe and be well. From my home to yours, Carla Lalli Music Food editor at large Get more from Carla on [Instagram]( and [Twitter](. Follow Us [Facebook]( [Twitter]( [Instagram]( [Pinterest]( This e-mail was sent to you by Bon Appétit. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, bonappetit@newsletters.bonappetit.com, to your address book. View our [Privacy Policy]( [Unsubscribe]( | [Manage Newsletter Preferences](newsletter=bna) Copyright © Condé Nast 2020. One World Trade Center, New York, NY 10007. All rights reserved.