Coronavirus Quarantine Videos – Cooking Videos From Food52

Now more than ever, home is where many of us are seeking refuge and solace in light of the novel coronavirus. This is a tough time, but we’re here for you—whether it’s a new pantry recipe or a useful tip for your kitchen, here are some ideas to make things run a little more smoothly for you and your loved ones.


As we all hunker down at home, the Food52 community has been cooking up a storm—in between conference calls and (sometimes!) in our most comfortable T-shirts and sweatpants. Below are some videos to share what we’ve been making in our own kitchens during this time. And as always, share with us what you’re cooking on Instagram with the hashtag #f52community.

To start us off, our Genius columnist, Kristen Miglore, made Asparagus with Lemon-Pepper Marinade, from Bryant Terry’s new cookbook.

Food Editor Emma Laperruque shared some tips on giving end-of-life foods, well, a new life. There’s the tried-and-true loaf for mushy bananas, but also few non-recipe recipes: How to make crème fraîche from buttermilk and heavy cream dregs, pesto from any greens, and longer-lasting blanched greens.

Social Media Coordinator Max McDonough made Ella Quittner‘s swoon-worthy Spaghetti Aglio E Olio E Salsiccia. What makes them so dreamy and creamy, you ask? You start the noodles in cold water. Trust.

Managing Editor Brinda Ayer made Chitra Agrawal’s Coconut Dal With Turmeric Rice. “It’s super pantry-friendly,” she says, “which I’m sure is how many of you are cooking right now. I know that’s how I’m cooking.”

Our co-founder Merril Stubbs made these Dry-Rubbed Chicken Wings With Barbecue Sauce. Because of the overnight dry-brine and -rub, the wings get thoroughly seasoned inside-out, and might not even—gasp—need sauce.

Merrill also made Sam Sifton’s Middle School Tacos, simply, deliciously topped with grated cheese, salsa, and sour cream. Happen to have half a head of cauliflower in your crisper? Go the big-little route with Hard Shell Cauliflower Tacos.

Fellow co-founder Amanda Hesser made Mark Bittman’s Stuck Pot Rice With Yogurt and Spices with her daughter, Addison. Parboiled rice gets mixed with yogurt, curry powder, and lime juice, then added back into the pan to steam until—you guessed it—stuck. The whole shebang gets flipped out—either one piece or not.

“Don’t despair because you can just fix it up anyhow,” Amanda said post-flip, feathers unruffled, breaking up the craggly, crispy bits to fold into the rice.

Amanda again—this time, whipping up a comforting pot of chicken congee.

Another weeknight workhorse from Account Manager Mollie Doherty: First Night in Florence Bucatini.

Associate Editor Erin Alexander made (drumroll) our best Margaritas!

Amanda made one of her favorite pantry meals, Victoria Granof’s Pasta con Ceci.


What would you like to see us cook (or bake!) next? Let us know in the comments below.

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