Your Plan to Stock Up and Eat Well During the Coronavirus Era
You should always keep a two-week supply of food on hand in case of emergencies. Here's what to buy and how to turn it into a delicious meal
By now you’ve heard from friends, coworkers, and your worried mother about the effects of the fast-spreading new coronavirus (COVID-19) and how they’re all preparing. But even before this current virus, experts have long recommended keeping a two-week supply of food on hand in case of emergency, whether that’s an earthquake, flood, or snowstorm. Former president Barack Obama took to Twitter to encourage people to continue with “common sense precautions” like washing hands and staying home when you’re sick, but to “stay calm, listen to the experts, and follow the science.”
So, stocking up (reasonably) on pantry staples is a smart idea. You’ll need shelf-stable ingredients upon which you can base entire meals, and that can hang out undisturbed for months—or years—if necessary. Most people don’t have a ton of extra freezer space, so that means a surplus of beans, rice, ancient grains, tomato paste, anchovies, canned tuna, and dried noodles, from ramen to fettuccine. (Don’t forget cooking oil, salt, pepper, paper towels, toilet paper, dish soap, and laundry detergent, either.)
Think of this list of pantry must-haves—and their adjoining recipes—as a resource in the off-chance you may need to stay indoors for days at a time. After all, just because you’re in quarantine doesn’t mean you have to eat like it. Grab extras of the stuff you actually like to eat, and save the dehydrated camp meals for when real trouble arises (or, you know, you go camping). Now, get to planning.