Bobby Flay Shares What He Has Been Cooking During the Coronavirus Outbreak

updated Mar 27, 2020
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The recent coronavirus outbreak has affected everyone’s lives in the United States. You might be stuck inside all day, your business and lifestyle might have changed, and maybe you’re struggling to meal prep, eat well, workout, and fight feelings of isolation and depression.

The link between food, cooking, and emotion is very strong, according to Iron Chef’s Bobby Flay, who has been feeling the burden of COVID-19 after closing down over a dozen of his restaurants. So, he’s been cooking up a storm in his home kitchen, with comforting recipes that can help him feel happier and more resilient during these troubling times.

When you are feeling happy, sad, stressed, angry, or really any strong emotion, as a chef, you find solace in cooking in your kitchen and in the dishes you create. “As chefs, we cook. When we celebrate, we cook. When we get depressed, we cook. It’s how we show our love, it’s how we self-medicate when our therapist isn’t available,” he said to CBS News

He continued, “I have cooked no less than three meals a day at home for the last week. I work the stove constantly in between watching the news, making very hard phone calls, and every once in a while bingeing on a show that I don’t even like just to distract myself from what I know the future will hold.”

As for what he is cooking, he strives to create “Sunday Night Dinners,” which include recipes that are delicious but also practical, and can be made into various other meals as leftovers. It is a form of meal prep for every night of the week.

 “I’m using my skills as a chef not to be clever but to be resourceful, so meatballs and tomato sauce served with spaghetti one night became meatball sandwiches the next,” he said.

He’s also been making stock with frozen shrimp shells that he uses to flavor rice. And with a whole chicken, he’s made classic chicken soup, and used the extra cooked meat to make chicken salad sandwiches. He even made roasted chicken with lemon and spices inspired by Ina Garten (of course), which he paired with a Caesar salad and roasted sweet potatoes — basic foods he could find at the grocery store.

For now, he is using what he can find — no frills — and cooking with practicality in mind to have enough food in the home.