THE JOY OF COOKING
Baltimore magazine|June/July 2020
How cooking in the times of COVID made me embrace my inner Julia Child.
- JANE MARION
THE JOY OF COOKING

AT ANY GIVEN TIME—pre-pandemic, that is—my fridge was stuffed with Styrofoam and cardboard carryout containers filled with leftovers of every kind. Pumpkin man two and pieces of lamb shish kebab from The Helmand, half a shrimp-salad sandwich from The Local Oyster, a few scraps of chicken marsala from Vito’s, some ramen from PekoPeko—food from wherever my work as the food and dining editor of Baltimore magazine has taken me. The truth is, I’ve always enjoyed cooking at home, but usually because it was a relief from all that eating out. Now, COVID has left me—and us—with no other choice. While carryout and delivery are still available, dining out, something I did up to five times a week for work, is no longer an option.

この蚘事は Baltimore magazine の June/July 2020 版に掲茉されおいたす。

7 日間の Magzter GOLD 無料トラむアルを開始しお、䜕千もの厳遞されたプレミアム ストヌリヌ、9,000 以䞊の雑誌や新聞にアクセスしおください。

この蚘事は Baltimore magazine の June/July 2020 版に掲茉されおいたす。

7 日間の Magzter GOLD 無料トラむアルを開始しお、䜕千もの厳遞されたプレミアム ストヌリヌ、9,000 以䞊の雑誌や新聞にアクセスしおください。