Melissa Clark, cookbook author and New York Times reporter, specializes in cooking in a pan and in a pot. If that sounds familiar, try to be realistic about the amount of time you want to spend cooking. Plus, that little break from preparing, cooking and cleaning always excites me to go back to the kitchen the next day and try something new. Escoffier is still open for enrollment %26 in support of students.
See information from the COVID-19 Act %26 CARES.