Many of us are cooking these days — some using this time to experiment with new recipes and others finding solace in tried and true comfort food. However you've been nourishing yourself over these past weeks and months, Slow Food NYC wants to hear about it.
We're compiling a Quarantine Community Cookbook and invite your submissions, be they midnight snacks, entrees, cocktails, or otherwise. Multiple submissions are very welcome, and they don't need to be originals — just cite the source if it originated elsewhere.
Please use this form to submit your quarantine recipe(s) along with an accompanying photo. We're especially excited to see if you source any particular items from a favorite CSA, greenmarket, garden, etc., and if you have an anecdote about the dish — for example, what memories it conjures up, or from where you adapted it, or how you developed it.
Here's what some of our Board Members have been up to:
Kendall Singleton, Slow U Committee Co-Chair: Monday night has officially become pizza night in my household, so I'm getting a lot of practice making homemade pizza dough. I use the recipe from the site Sally's Baking Addiction (which calls for a bit of sugar to get the yeast really going), and top with pepperoni, plenty of mozzarella, and homegrown basil.
Harlan Harris, Snail of Approval Committee Co-Chair: Cooking for myself or for one other person this year has made me less ambitious, but I've continued to cook a lot of Chinese food, mostly Sichuan or Hunanese. A standby is to use a stovetop smoker to cook a butterflied trout that's been topped with scallion oil, minced ginger, fermented black beans, and fermented chiles. Delicious, easy, fast, and makes my apartment smell amazing for the next few days.
Kelly McGlinchey, Board Co-Chair: Pesto pasta is a staple in our kitchen this time of year, accompanied by various sautéed veggies from our rooftop garden. By late October, we’re diving into the freezer for our stash of carrot top pesto made earlier in the season.
Alexander Craig, Communications Committee Co-Chair: Mushrooms have been the perfect ingredient to experiment with as the brisker days of autumn begin to arrive. I recently went “mushroom hunting” online and was able to procure wild porcini mushrooms (“piglets” in Italian) that were dried and mailed to me by the producer. Paired with a hearty chickpea pasta, this dish is going to be a staple while social distancing at home.
The deadline to submit is November 8, 11:59 p.m. EST. Slow Food NYC will be compiling all of the recipes into a digital book, so we can easily share all of the inspiration with our community. We'll also be highlighting our favorite submissions via social media, so be sure to include your handle if you'd like your recipe to be shared more broadly.
Submit your favorite recipe(s) here and thank you for sharing your cooking inspiration!