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Here’s What We’re Cooking During Quarantine

Everyone's staying in and working from home, but our staff isn't taking a break from cooking. See what we're making in our home kitchens.

Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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Hazel Wheaton/Taste of Home

Pot Roast

“This seemed like the perfect time for comfort food, and in that spirit, I made my all-time favorite most comforting comfort food: pot roast. I used this ultimate pot roast recipe with some modifications: I used beer instead of wine for the roasting liquid (a nice red ale) and added some more herbs: rosemary and winter savory. And see that Taste of Home Dutch oven?”

– Hazel Wheaton, Taste of Home Books Editor

Editor’s note: During this challenging time, we’re doing our best to share recipes using pantry staples, ingredient substitutions, inspirational kitchen projects, cleaning tips and more topics that we all have top of mind. Find it all here, and check back—we’re coming up with new ideas all the time.

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Katie Bandurski/Taste of Home

Next-Level Toast

“It’s time to use up what’s in the fridge. I made up this Mediterranean toast based off the odds and ends. I started with sourdough toast and topped it with tzatziki, cucumbers, tomatoes, carrots, kalamata olives and feta.”

—Katie Bandurski, Assistant Editor

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Rachel Maidl/Taste of Home

No-Knead Bread

“With this extra time at home, I’m making the best bread of my life! I’m an avid baker, but bread has always given me trouble—until now. I threw this no-knead bread into the oven and it turned out very, very well. I’d rather be carrying on as normal, but I’m glad to have an opportunity to work on some new skills.”

—Rachel Maidl, Editor, Birds and Blooms

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Lisa Kaminski/Taste of Home

Chocolate Chip Cookies

“These cookies have been breakfast, dessert and snack for me and my husband while staying in. I threw semisweet chocolate chips and a chopped up bar of dark chocolate into my favorite chocolate chip cookie recipe. The bitter chocolate and the sweet cookie dough are a great match.”

—Lisa Kaminski, Associate Editor

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Jeanne Sidner/Taste of Home

Homemade Pizza

“This homemade pizza dough came together so well and makes enough for two crusts. I made one and saved the other in the fridge for later this week. I used all-purpose flour, not 00, and it worked just fine. We were lucky to have some pepperoni and mozzarella in the fridge, and we used some leftover meatballs to make it even heartier. I baked it in a cast-iron pan, which I pre-heated in a 500ºF oven for about 10 minutes, oiled and then filled with the dough and toppings. My family was very happy and this pizza was very gone!”

—Jeanne Sidner, Content Director

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Nicole Doster/Taste of Home

Soup

“I’ve been using my newfound free time to break open cookbooks I’ve had sitting on the shelf for a while. I found this simple tortilla soup from Half Baked Harvest: Super Simple that uses pantry staples like canned enchilada sauce and brown rice. Best part? It made a huge pot, so I had plenty of leftovers I could freeze for later.”

—Nicole Doster, Senior Editor

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Caroline Stanko/Taste of Home

Foccacia

“It’s my first time making bread! I made homemade focaccia and topped it with some heirloom tomato, basil and some garlic. It was super easy, even though I used my hand mixer instead of a stand mixer.”

—Caroline Stanko, Associate Editor

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James Schend/Taste of Home

Pineapple Upside-Down Cake

“Use what you have on hand! I made a pineapple upside-down cake. I didn’t have a 13×9 pan, so I used a 12-inch skillet. I only had pineapple tidbits, not rings. Still delicious!”

—James Schend, Deputy Editor

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Catherine Ward/Taste of Home

Beer Bread

“I made two versions of honey beer bread. They are both so good and use just a few simple pantry ingredients. The plain loaf is the recipe as written. For the loaded loaf, I substituted 12 ounces of seltzer and added a half teaspoon of cinnamon, a half cup of raisins and some toasted walnuts. All thumbs up from my work from home coworkers! The original recipe would be great with some savory mix-ins like 1 cup of grated pepper jack and some chopped jalapeños.”

Catherine Ward, Prep Kitchen Manager

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Paella

“I made paella with seafood. We always have tons of rice, so it seemed like a good idea. I use a cherished paella pan given to me by a friend, We use the pan almost every day for roasting veggies.”

—Judith Marchessault, Senior Manager, Renewals

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Dulcie Shoener/Taste of Home

Kolaches

“My daughter and I have been baking a few things. OK, true confession: I helped a little and she did most of it. This was my dad’s prune kolache recipe. We are so grateful he typed it up for us years ago.”

—Dulcie Shoener, Senior Copy Editor

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Katherine Travia/Taste of Home

Banana Cake

“It’s a good time to use up overripe bananas. I stirred up this banana cake with cream cheese frosting. It was moist and delicious—a great pick-me-up.”

—Katherine Travia, Senior Analyst

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Tory Berggren/Taste of Home

Lettuce Wraps

“We made Thai chicken lettuce cups with coconut rice, shredded red cabbage and scallion. Bon appetit!”

—Tory Berggren, Facilities Office Coordinator

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Emily Parulski/Taste of Home

Shrimp and Grits

“I made shrimp and grits last night. My husband and I took a New Orleans-inspired cooking class a few months ago, and this was our favorite thing we made. We actually had most of the ingredients on hand, just had to buy some shrimp. Seafood is still abundant at the grocery store! Making this together was a fun activity while stuck at home, and we got a great meal out of it.”

– Emily Racette Parulski, Senior Editor

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Margaret Knoebel/Taste of Home

Banana Bread

“It’s a good time to bake banana bread. I like Taste of Home’s best-ever banana bread. I added some toasted pecans and dark chocolate chips to amp it up.”

Maggie Knoebel, Culinary Assistant

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Sarah Farmer/Taste of Home

Quesadillas

“Have leftovers? Love cheese? Put ’em together in a tortilla for pure deliciousness! This quesadilla has peppers, ham and onion.”

Sarah Farmer, Executive Director, Culinary Team

Lisa Kaminski
Lisa is an associate editor at Taste of Home where she gets to embrace her passion for baking. She pours this love of all things sweet (and sometimes savory) into Bakeable, Taste of Home's baking club. At home, you'll find her working on embroidery and other crafts.
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