“How in the world am I going to come up with something to make dinner tonight?”
If you’ve found yourself asking this question repeatedly during the pandemic, you’re not alone. Grocery shopping complicated by COVID-19 and shortages of certain staples has meant that many who might not usually consider themselves home chefs have had no choice but to throw an apron on and do some culinary experimentation with whatever they already have in their kitchen and pantry.
Last month on AirTalk, we tackled this issue by calling up pro chef Noelle Carter and food writer Russ Parson, both of whom are former members of the L.A. Times’ Food team, to answer your questions about how to cook with what you already have, recycle certain foods, and even make staples that you might not be able to find in abundance right now. If you tuned in last time, you learned how to make your own pasta, how to regrow vegetables like green onions and romaine lettuce, and even what you can use as a substitute for all-purpose flour if you can’t find any at the store.
Today on AirTalk, we’re bringing Noelle and Russ back to help you out in the kitchen! If you’ve got questions about things like making or substituting ingredients, or need some ideas for what to make out of random ingredients in your fridge, join our live conversation by calling 866-893-5722.
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