Eating In

To bridge the seasons, serve local sea scallops with creamy mashed potatoes and crisp sautéed asparagus and prosciutto, garnished with fresh chives and quick radish pickles.

We're continuing our comfort food cooking this week with cornbread, green beans, meatloaf and gratins.

Small victories: Tomorrow will be two weeks since I last went to the grocery store, and we haven’t yet had to resort to eating the panettone that has been in the back of the cabinet above the fridge since 2012.

If we've got to shelter, at least we can have our comfort food.

For this strange week: a versatile chili and pantry essentials you already have.

A cookbook author makes the most of quarantine cooking — and her son's company.

Forget about rock star ingredients — there are already more flavor-boosters in your pantry and larder than you probably realize.

Leafy greens start early and keep on giving.


Eating In