What We’re Eating This Weekend: Sourdough Bread, Ina’s Lemon Chicken, and Anything to Support a Local Restaurant

published Mar 20, 2020
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Credit: Photo: Joe Lingeman; Food Styling: Brett Regot

Hello, friends! Whew, what a week this has been. I think that all of us (and probably you) are in shock over how quickly life has moved. I have been firmly ensconced at home with my family for over a week, all activities canceled. Thank God for cooking (and large cookie cakes — did any of you bake along with us yesterday?). As we take our new reality day by day, I’ve had an extra appreciation for my coworkers and our online camaraderie, as we share what we’re cooking, how we’re coping, and what little food moments are bringing us joy. I’m going to bring this to you every Friday for a while and we’d love to hear from you in the comments and on Instagram too.

Credit: Faith Durand

First off, for me: I’m thinking about the restaurants in my town and wanting to support them. So Fridays here (and around Kitchn team too) will be Takeout Day. I just ordered dinner from Service Bar, a really fabulous spot here in Columbus. Over the weekend I’ll be cooking out of my current cookbook crush: Olive + Gourmando, the cookbook from Dyan Solomon and the much beloved Montreal cafe. I have some eggplant and leeks to cook and I’m going to eat them with this amazing, garlicky ricotta dressing from the book. I’ll also be looking ahead to next week, prepping a simple pasta sauce for eating on weeknights.

On to the rest of the team! What are they eating this weekend?

We’re moving (or attempting to move) next week and we’d been holding onto a gift card to our favorite fancy restaurant in town to use this weekend. Now that it’s closed we’re going to take advantage of their curbside pickup, order the fanciest takeout meal ever, open a bottle of wine, and bring the restaurant to us! Sheela Prakash, Senior Contributing Food Editor

I’m making more sourdough bread because it makes two loaves: one for us, one that gets cut in half and dropped off to 2 nearby friends. We’re also turning our corned beef leftovers into hash. Christine Gallary, Food Editor-at-Large

This week I am cooking for both my boyfriend and his mother — the two people I am staying with for the foreseeable future. I am pretty much cooking off-the-cuff, rummaging through the pantry putting together whatever I can. This is my first time cooking for my boyfriend’s mom, so I’m hoping to cook every night to show them that — like family — I will take care of them. Jesse Szewczyk, Studio Food Editor

Credit: Faith Durand

So, I bought a lot of things at the grocery store that I’m kind of like *insert shrug emoji* so my plan is to do some meal planning and figure out what to do with my tempeh, chorizo, chicken sausage, and cherry tomatoes, but I’m also going to make no-knead bread. Geraldine Campbell, Interim Managing Editor

I just received Amy Chaplin’s new book in the mail, so I’m planning on trying a recipe from it! I have a package of tempeh I’ve been wanting to cook and she has a whole section of tempeh recipes — one base recipe and super-simple variations. Grace Elkus, Deputy Food Director

When we went to the grocery store the other day, the only meat available was corned beef… so we’re making a delayed St. Patrick’s Day feast! I’m also making a huge batch of vegetarian chili. Ariel Knutson, Features Editor

I’m also making chili! And Ina’s lemon chicken! Lisa Freedman, Lifestyle Director

There is definitely a pot of beans in my future — charred onion, head of garlic, bay leaf, maybe an ancho chile. Amelia Rampe, Studio Food Editor

At the top of my list is a big pot of soup, which feels like the most wonderful comfort food right now. I plan to start with Sheela’s Mediterranean White Bean Soup as the inspiration, and toss in the lingering vegetables in my fridge, as well as some farro. 
Kelli Foster, Associate Food Editor

OK your turn! What are you eating (and cooking) this weekend, and how can we help you? Much love to all of you hunkered down and cooking.