Cooking In The Time Of COVID-19 Former 'New York Times' food editor (and founder of NYT Cooking) Sam Sifton says the resurgence of family meals is one of the "precious few good things" that's come from the pandemic. Sifton talks about how to make meals that stretch, improvising with less-than-ideal ingredients, and the best vegetable for quarantine cooking. His new cooksbook is 'See You on Sunday.'

Also, jazz critic Kevin Whitehead reviews bassist Lisa Mezzacappa's album 'Cosmicomics.'
NPR logo

Cooking In The Time Of COVID-19

  • Download
  • <iframe src="https://www.npr.org/player/embed/828827151/853892952" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
Cooking In The Time Of COVID-19

Cooking In The Time Of COVID-19

Cooking In The Time Of COVID-19

  • Download
  • <iframe src="https://www.npr.org/player/embed/828827151/853892952" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">

Former 'New York Times' food editor (and founder of NYT Cooking) Sam Sifton says the resurgence of family meals is one of the "precious few good things" that's come from the pandemic. Sifton talks about how to make meals that stretch, improvising with less-than-ideal ingredients, and the best vegetable for quarantine cooking. His new cooksbook is 'See You on Sunday.'

Also, jazz critic Kevin Whitehead reviews bassist Lisa Mezzacappa's album 'Cosmicomics.'