A lot has changed over the last week. Like all Americans, The Spruce Eats team is settling into a new routine, one that involves social distancing and limited grocery runs. In times like these, it’s not surprising that our editors would turn to food as comfort, though what we’re choosing to make is refreshingly diverse, from a big batch of jammy eggs to a comforting cauliflower soup to snow-capped chocolate crinkle cookies.
01 of 08
02 of 08
We could all use some comfort right now, and I could use something healthy after some light stress eating. My husband and I eat a ton of cauliflower, and since we've got a whole head of it in the fridge right now, I've been searching for something different to do with it. Paired with the fresh, crusty loaf of bread I'm making, I can't think of a cozier meal to hunker down with than this soup. —Kate McKenna, Newsletter Editor
03 of 08
I went straight for the easy cheesy carbs, since I always have cornmeal and recently bought Parm. The great part about this recipe is that—after a few minutes of stirring—it finished up in the oven while I worked, so it was pretty much like having a private chef. Here are the ways I did not follow the recipe: I made twice as much and used a bigger pan. I added some chives because I had them. I also roasted whole mushrooms with bacon at the same time and I piled them on top. We will be eating this again with fried eggs, cholula, and the ends of my cilantro for breakfast, and then later under some chili for dinner. —Heather Ramsdell, Editorial Director
04 of 08
Recently, I decided to make the move to a more pescatarian diet. Since a heavily seafood-laden diet can get expensive really quickly, and I eat about five to six times a day, it's important for me to make sure that I'm on top of my weekly meal prep, which is mainly plant-based. I always have an exorbitant amount of black beans on hand and really enjoy dishes that are on the heartier side, so these vegan burgers were the perfect solution! Plus, they were ready in just 30 minutes. How much better can it get? —Victoria Heydt, Contributing WriterContinue to 5 of 8 below.
05 of 08
I recently joked with a friend that my apartment will soon become a mini bakery because my go-to activity during stressful times has always been baking. I usually turn to sweets—I'm currently snacking on chocolate chip cookies from day one of working from home—but having this extended time indoors inspired me to try a bread recipe. I opted for Japanese milk bread, an incredibly fluffy white bread that will make an excellent base for jam, ricotta, or my personal favorite: Trader Joe's cookie butter. It's the kind of comforting, carb-y breakfast (or better yet, dessert brick toast) we could all use right now. —Patty Lee, Senior Food Editor
06 of 08
Chocolate is never a bad idea. These chocolate crinkle cookies are something that I've been making a version of since I was a child, and now, more than ever, I need a big batch of these on hand for nibbling throughout my work-from-home days. The recipe calls for simple ingredients. And the fun of this recipe is in rolling out the balls of cookie dough, then giving them a little dusting of powdered sugar. If you've got kids, this is perfect activity for them to help with. The result is a chewy, yet crisp, fudgy cookie, reminiscent of the corner-edge of brownies. —Kristin Stangl, Assistant Editor
07 of 08
If your family resembles mine right now, you and your spouse are trying to figure out how to manage full-time jobs from home while getting your three kids to attend virtual school for six hours every day—and still feed yourselves three meals every day. I am forever a fan of these jammy eggs because you can eat them plain with a little salt for breakfast, sliced on top of avocado toast for lunch, and in a salad for dinner. You've then had three completely different meals using the same ingredient and you didn't even notice. You can make these in a big batch and enjoy them for days, plus all of my children will eat them (oh, and we can feed them to our lizard as well!). —Eric Handelsman, General Manager
08 of 08
When I need to feel the warm, comforting embrace of how wonderful the world is, I turn to the kitchen and to Indian food. The pure vibrancy of the country is summed up in its myriad cuisines; it’s truly eye-opening. More than anywhere there, I love the food from the state of Gujarat—where Gandhi was from. Their vegetarian dishes are mind-bendingly good and they perform feats of magic with chickpea flour. Case in point: this dish I made to distract and nourish myself this week: dhokla. A spiced chickpea batter is fermented, steamed, then doused with fried buttery spices. The result? Spongy, tiny cakes with a bit of tang to them—and hope. —Todd Coleman, Creative Content Director