How people are changing the way they cook, dine, and drink as they prepare for a stay-at-home summer

Many are using this opportunity to embark on new cooking and baking endeavors.

Pre-quarantine, I couldn't relate to people who told me cooking or baking relaxed them. I've never had a good sense of flavor profiles, and most of my groceries in NYC are single-serving and frozen so dinner requires minimal effort post-commute. It also doesn't hurt that my boyfriend loves to cook. 

But, I've gotten really into baking bread (like everyone else) over the last few months. It's been the perfect entry point for me: there are few ingredients, it's pretty hard to mess up, and the end result is a hunk of my favorite food.

There's also just enough science going on behind the scenes to keep it interesting without becoming too complicated for a beginner. And that science is happening among limited variables — like ingredients and room temperature — so if something doesn't look right, you'll know why on sight.

Pro tip: use a Dutch oven for best results (I use this budget-friendly version, and it does the job) and parchment paper to save yourself time cleaning. And, if you're up for a splurge, your money may be best invested in really nice flour. —Mara Leighton, senior reporter

For the past few years, I've been hoping to master the art of the omelet. But rushing to catch the 8:15 am train to BI headquarters didn't really allow me the opportunity to practice the skills needed to get it just right. 

With stay-at-home orders in place, I've been able to fully embrace this newfound passion. I use this Cooks Standard nonstick pan for easy flipping. In fact, I recently had an omelet cookoff with Sruli, a close friend of mine. We both made omelets and had his wife's family decide which omelet looked more delicious. —Shalom Goodman, SEO strategist

(Editor's note: in case you were wondering, Shalom's omelet won.)

The first few weeks we quarantined, I hired a meal delivery service to meal-prep and make our food since I wanted to avoid the grocery stores, and most were cleared out anyways.

After things died down, we started looking up recipes and would make different themed dinners a few times a week to switch things up.

Cooking together has been a fun experience, and helped shape a healthier eating pattern than before, which largely consisted of going out multiple times per week. We now make home-cooked meals, have drinks at home, and have gotten onto the habit of eating on a more consistent schedule as well. —Dylan Jacob, founder of BrüMate 

Try these delicious meals if you're looking for ideas.

Others are falling back on comforting and familiar dishes.

The Instant Pot has been a helpful tool for those who haven't felt like spending hours cooking lately.

Shopping for groceries has changed, too.

The desire to support local restaurants is a recurring theme.

In addition to offering takeout, chefs and restaurants are coming up with creative alternatives to stay connected to their communities.

Without the ambiance of a restaurant setting, people are taking matters into their own hands.

I try to create a restaurant ambiance at home when ordering out — actually plating takeout food and setting the table instead of eating out of a box on the couch. —Ashmitha Thinagar, Indianapolis, IN

Pre-quarantine, when I was looking for a mood boost, I'd try a new restaurant. Now that that's not an option, I've been trying to make dining at home feel a little more special: cloth napkins, plating things more carefully. I've also been making recipes that have happy memories attached to them — the Malibu Farm Cookbook is one of my favorites because my husband and I stopped by the café there for lunch on our honeymoon years ago. I can't wait to go back once we're able to travel again. —Suzanne D'Amato, SVP of Brand, Food52

For many, this is the first time the whole family is living together again, which is changing how they approach mealtimes.

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