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A thread of things I have cooked/baked during the Current Emergency that were delicious. First, @doriegreenspan's World Peace Cookies. Left some on neighbors' doorstep; they texted an hour later to say they'd eaten them all. Chocolatey perfection. https://doriegreenspan.com/recipe/world-peace-cookies-the-newest-version-from-dories-cookies-sneak-peek/
If you have an Instant Pot, this ramen is IMO the absolutely best thing you can do with it. Make sure you boil some eggs to halve and pop in the bowl, halfway between soft- and medium-boiled. I like it with more mushrooms, too. https://cooking.nytimes.com/recipes/1020134-pressure-cooker-miso-chicken-ramen-with-bok-choy
I usually make @smittenkitchen's Jacked-Up Banana Bread, which is great, and I've always turned my nose up at chocolate banana bread because it never made sense to me. I apologize. I was wrong. Made this yesterday and it's crazy good. https://smittenkitchen.com/2017/09/marbled-banana-bread/
I'd always had more lentils on hand than I thought I'd ever use but HA HA HA, the joke's on me, isn't it. I've made this soup twice this week. The lemon is the key here. We bought a ton of lemons thinking we'd need them for cocktails. We weren't wrong. https://www.epicurious.com/recipes/food/views/red-lentil-soup-240287
I've been making this 'White Chili' for years because it's just about interesting enough for adults, but not spicy and the children could be relied upon to eat it. The 10yo has now announced he hates beans so he had a can of Spaghetti-Os instead, I presume just to spite me.
This is easy (use dried pasta and, in the UK, M&S Italian-style sausage) and v tasty. Bonus: The now-disgraced chef credited here grabbed my ass once at a NYE party at one of his restaurants, so every time I make this I get a little hit of schadenfreude. https://www.cookingindex.com/recipes/50181/weed-shaped-pasta-with-sausage-ragu.htm
If you happen to have a lot of shredded gruyere, stop what you're doing and make this immediately, as @jukevox did last night. https://cooking.nytimes.com/recipes/1020547-french-onion-macaroni-and-cheese
I have these in the oven right now and the smell is absolutely transcendental. Piping the sodding crosses on the sodding tops with the sodding flour paste has crippled my hands, though; there has GOT to be a better way https://www.theguardian.com/lifeandstyle/wordofmouth/2011/apr/21/cook-perfect-hot-cross-buns
They're marvelous on the inside but a little hard on the outside. Is that right? I have no idea. But they taste amazing.
