All this time spent at home invariably leads to more time spent in our kitchens. People are cooking more than ever before.
So, what’s everybody making? Just take a look at your feed! From drool-worthy pictures of whipped coffee to snaps of perfectly golden loaves of banana bread, it seems like the same stuff keeps popping up.
See what all the fuss is about! Treat yourself to one of these popular quarantine recipes while you’re staying safe and self-isolating at home.
1. Whipped Coffee
This delicious whipped coffee drink has been making the rounds on Instagram, Twitter, and TikTok. Whipped coffee, or dalgona coffee, is named after a South Korean honeycomb toffee candy called dalgona or ppopgi, but the drink doesn’t contain it.
Whipped coffee is picture-perfect, but don’t let the Insta-worthy appearance fool you – dalgona coffee is really easy to replicate. Tap into your inner barista with this quick and easy whipped coffee recipe!
Equal parts instant coffee, sugar, and water are whipped into deliciously fluffy, cloudlike tufts. Traditional whipped coffee calls for instant coffee, but you can substitute it for espresso powder or finely ground dark roast – just use less of it since the grounds haven’t been brewed.
- 2 tablespoons instant coffee (or a little less espresso powder or finely ground dark roast)
- 1/2 tablespoon sugar
- 2 tablespoons hot water
- Milk, to serve
- Ice, to serve
- Combine ingredients in a bowl and either hand whisk or use an electric mixer until mixture achieves a light, fluffy texture. An electric mixer takes less time and will save you major hand cramps. Use up to 2 tablespoons sugar for a sweeter drink.
- To serve, pour a glass of milk over ice and top with a dollop of whipped coffee.
Adapted from The New York Times
2. Black Beans and Rice
Take it back to basics with this comforting beans and rice dish that’s more of a template than a recipe. You can easily swap beans and rice for different types of beans (garbanzo, cannellini, pinto) and grains (quinoa, farro, bulgur). Get creative and add cheese, avocado, onions, peppers, or whatever leftover vegetables you have.
- 2 tablespoons olive oil
- 1 yellow onion, chopped (about 1 ¼ cups)
- 1 3/4 cups chicken or vegetable stock or water
- 1 teaspoon salt
- 1 cup long-grain rice
- 1 15.5-ounce can black or pinto beans
- Lime wedges or cilantro leaves, for garnish (optional)
- In a large saucepan or Dutch oven, heat olive oil over medium heat. Add onion and sauté about 3 minutes, or until translucent. Add stock, cover, and bring to a boil.
- Add salt, then rice, then beans (including the liquid). Stir just to combine and cover.
- Lower heat and simmer for 18 to 20 minutes, keeping the lid shut.
- Remove from heat and let sit for 5 minutes. Fluff with a fork.
- Season with salt and pepper to taste and garnish with lime, cilantro, and other toppings as desired.
Adapted from NYT Cooking
3. Chrissy Teigen’s Banana Bread
There’s something so comforting about a warm slice of banana bread, but there are so many recipes out there. How can you possibly pick?! Might we suggest Chrissy Teigen’s banana bread recipe?
Banana bread is delicious, and everyone is making it! This quarantine recipe can be baked as a loaf, Bundt cake, muffins – pretty much any way you’d like. Serve with butter or ice cream, because why not? You can also swap almond or oat flour for all-purpose flour to make this recipe gluten-free, or use flax eggs instead of whole eggs, and vegan chocolate chips, to make it vegan.
- 2 cups mashed bananas (about 5-6 bananas)
- 2/3 cup canola oil
- 4 eggs
- 2 cups all-purpose flour, plus extra to dust pan with
- 2 cups sugar
- 1 box vanilla instant pudding mix
- 1 teaspoon baking soda
- 1 1/2 teaspoons kosher salt
- 1 cup unsweetened shredded coconut
- 1 3.5-ounce bar dark chocolate, chopped into chunks
- Salted butter, for serving (optional)
- Preheat oven to 325°F.
- In a large bowl, combine mashed bananas, eggs, and oil. Set aside.
- In another bowl, combine dry ingredients: flour, baking soda, salt, sugar, and pudding mix.
- Slowly fold dry ingredients into wet ingredients. Be careful not to overmix. Use a hand whisk to make bread extra fluffy. Add chocolate and shredded coconut.
- Grease loaf pan, Bundt pan, or muffin tin with lots of butter. Sprinkle on a dusting of flour. Shake pan upside down to remove extra flour.
- Bake until a toothpick comes out clean: about 70 minutes for a loaf, 60-80 minutes for a Bundt cake, or 25-30 minutes for muffins.
- Remove from oven and let cool for 10 minutes. Flip onto a clean plate and serve warm with butter or ice cream. Refrigerate or store at room temperature in an airtight container.
Adapted from Good Housekeeping
4. Chicken Noodle Soup
You can’t go wrong with a classic like homemade chicken noodle soup. It’s perfect for chilly days or if you’re feeling under the weather. This recipe adds flavor by using bone-in, skinless chicken breasts, but you can use whatever cut you have on hand.
- 2 tablespoons unsalted butter
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 8 cups chicken stock
- 2 bay leaves
- Kosher salt and freshly ground black pepper, to taste
- 2 1/2 pounds bone-in, skinless chicken breasts
- 2 1/2 cups wide egg noodles
- 2 tablespoons chopped fresh parsley leaves
- 2 tablespoons chopped fresh dill
- Freshly squeezed lemon juice, to taste
- In a large stockpot or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery and cook until tender, stirring occasionally, about 3-4 minutes. Add garlic and stir until fragrant, about 1 minute.
- Pour in chicken stock and add bay leaves. Season with salt and pepper, to taste.
- Add chicken and bring soup to a boil. Lower heat and simmer, covered, until chicken is cooked through, about 30-40 minutes. Remove chicken and let cool before shredding or dicing into bite-size pieces, discarding bones.
- Add chicken and egg noodles to pot and cook until tender, about 6-7 minutes. You could also use white rice or pasta noodles.
- Remove from heat and stir in parsley and dill. Season with salt, pepper, and fresh lemon juice, to taste. Serve immediately.
Adapted from Damn Delicious
5. Irish Soda Bread
Bread is so basic, yet it’s one of the most intimidating things to bake. Bread baking has become super popular lately, and there are so many recipes out there – many of which call for yeast. Odds are you don’t have yeast in your kitchen cabinet.
The solution? Quick bread! This Irish soda bread recipe doesn’t call for yeast. Instead, the leavening comes from baking soda and buttermilk.
But if you don’t have yeast in your kitchen cabinet, you probably don’t have buttermilk either. Luckily, it’s really easy to make homemade buttermilk for this recipe by pouring 1 tablespoon fresh lemon juice or white vinegar into a liquid measuring cup and adding enough whole milk or 2% milk to make 1 3/4 cup. Whisk to combine and let sit for 5 minutes before using.
This quick bread recipe is practically foolproof!
- 1 3/4 cups buttermilk
- 1 large egg
- 4 1/4 cups all-purpose flour, plus more for your hands and countertop
- 3 tablespoons granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 5 tablespoons unsalted butter, cold or frozen and cubed
- 1 cup raisins (optional)
- Preheat oven to 400°F. Line a baking sheet with parchment paper, use a large cast iron skillet, or grease a cake or pie pan and set aside.
- In a large bowl, whisk together flour, sugar, baking soda, and salt.
- In a separate bowl, whisk together buttermilk and egg.
- Cut in the butter using a fork, pastry cutter, or your fingers. Work dough until texture is coarse and crumbly. Add raisins if desired.
- Gently fold in wet ingredients. Continue folding until dough becomes too stiff to stir.
- On a lightly floured surface with floured hands, work dough into an 8-inch round loaf. Knead dough until all flour is moistened. If dough is sticky, add a little more flour.
- Transfer dough to baking sheet, skillet, or cake pan. With a sharp knife, score an X on the top of the bread. Bake about 45 minutes, until bread is golden brown and center appears cooked. If you notice browning, add a sheet of foil halfway through bake time.
- Remove from oven and let cool on wire rack for 10 minutes.
- Serve warm, at room temperature, or toasted. Cover and refrigerate for up to 1 week or store at room temperature for 2 days.
Adapted from Sally’s Baking Addiction
6. Grilled Cheese and Tomato Soup
If you haven’t made this comfort classic since you’ve been quarantined, run – don’t walk! – to the kitchen. This recipe uses mayonnaise instead of butter to get a more golden and crispy grilled cheese crunch. Serve with a bowl of tomato soup for the ultimate pick me up.
- 2 slices white bread
- 2 tablespoons mayonnaise
- 1 tablespoon unsalted butter
- 2-4 slices American or cheddar cheese
- Freshly ground black pepper
- Spread mayonnaise over one side of each slice of bread. Warm a small skillet over medium heat and add half of the butter.
- After butter melts, place slice of bread, mayo side down. Top with cheese and season with pepper, to taste. Top with remaining slice of bread, mayo side up.
- Toast about 4 minutes, or until underside is golden brown. Flip sandwich and add remaining butter to skillet. Gently press down on sandwich to toast and melt cheese. Serve immediately, with a side of tomato soup.
Adapted from Bon Appétit
7. Savory Oatmeal with Fried Eggs
Who says oatmeal has to be topped with heaps of berries, coconut flakes, and a drizzle of honey? This savory take on the breakfast grain includes pesto and is topped with roasted tomatoes and a fried egg. You can easily swap the pesto for other sauces and spices and use whatever produce you have on hand.
Think of this savory oatmeal recipe as a breakfast burrito bowl with oats!
- 1 cup rolled oats
- 1 tomato, chopped
- 1/2 onion, diced
- 1 teaspoon minced garlic
- 2 eggs
- 2 tablespoons pesto
- 1 tablespoon olive oil
- In a medium saucepan, bring two cups of water to a boil. While water heats to a boil, prep tomato and onion. Add oats to boiling water and cook about 8 minutes.
- Stir in pesto and remove from heat. Let sit, covered, for a few minutes.
- In a medium-sized pan, heat olive oil and garlic over medium heat. Once garlic is browned, about 30 seconds, add onion and sauté until slightly soft. Add tomatoes and simmer on low heat for 10 minutes, or until tomatoes are soft and juicy.
- In a small pan, fry eggs.
- After tomatoes are finishing cooking, combine with oats in a bowl and top with a fried egg.
Adapted from Boston Magazine
8. Vegan Coconut Curry
Don’t forget to eat your vegetables amid the quarantine carb fest. This vegan coconut curry recipe is bright, colorful, and loaded with veggie power. You could even use the frozen vegetables you stocked up on at the grocery store.
For the curry:
- 1 tablespoon olive oil
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1/2 cup broccoli florets, diced
- 1/2 cup diced carrots
- 1/4 cup diced tomato
- 1/3 cup snow peas, loosely cut
- 1 tablespoon curry powder
- 1 pinch cayenne or chili pepper (optional, for heat)
- 2 14-ounce cans light coconut milk (use full-fat for richer texture)
- 1 cup vegetable broth
- Sea salt and black pepper (to taste)
- Fresh lemon juice
- Cilantro, mint, and/or basil
- Crushed red pepper flakes
- In a large saucepan or Dutch oven, heat olive oil over medium heat. Add onion, garlic, ginger, carrot, broccoli, and salt and pepper to taste. Cook until softened, about 5 minutes, stirring frequently.
- Add curry powder, cayenne or chili pepper), vegetable stock, coconut milk, another healthy pinch of salt, and stir. Bring to a simmer. Reduce heat slightly and continue cooking 10-15 minutes.
- Add snow peas and tomatoes in the last 5 minutes, so they don’t overcook.
- Taste and adjust flavors, adding more salt as needed.
- Serve over quinoa and garnish with fresh lemon juice and herbs.
Adapted from Minimalist Baker