If you’re someone who likes to cook, shopping for things you need to make meals has no doubt been a challenge during COVID-19.
Empty shelves where pantry staples like pasta, rice and flour would normally be, not to mention the long checkout lines and general stress that comes with a trip to the grocery store these days. And if you’re someone who doesn’t cook a lot, maybe you’ve been forced to reconsider it because you don’t want to go broke on takeout food or have concerns about a stranger preparing your supper. Either way, the result is both seasoned home cooks and novices alike rifling through pantries and fridges trying to figure out what can be made with staples and other stuff already on hand.
If you’ve been wondering how you can make your own pasta since there’s none at the store, or how you might make better use of dried beans and veggies when canned ones are in short supply on store shelves, this segment is for you! We’ll be joined by food writers and chefs Noelle Carter and Russ Parsons to talk about her tips and tricks for making the most out of the ingredients you might have around the house. Ask your questions and share tips of your own by calling 866-893-5722!
For more recipes and tips for cooking at home during COVID-19, visit Noelle’s blog and check out her featured recipes. You find even more in the food section at LAist, including classic L.A. recipes to make during coronavirus, a no-stress guide to grocery shopping and more.
Noelle Carter, chef, food writer and culinary consultant for Noelle Carter Food, a website sharing recipes, cooking techniques and helpful kitchen tips for the home cook; she is the former director of the Los Angeles Times Test Kitchen; she tweets @noellecarter
Russ Parsons, former food editor and columnist for The Los Angeles Times for more than 20 years; he is the author of two cookbooks: “How To Pick A Peach” and “How To Read A French Fry”; he tweets @Russ_Parsons1