As I write this, officials across the South are restricting public gatherings, effectively shuttering restaurants and bars. Some will pivot to takeaway and delivery, but some won’t have that option. Southern food culture starts in home kitchens—but the food and beverage community invite everyone to the table. In many ways, they are the lifeblood of the Local Palate. We’re doing what we can to make sure they survive. If you’re able, please join us in supporting them, be it through ordering takeout or snapping up gift cards to use when the dust settles.
Of course, you’ll also be cooking at home these next few [fill-in-the-blank]. Now more than ever is the time to think about pantry staple meals. Here are a few of our go-tos. Make them, tweak them, bring them to friends.
Peggy Loftus
Editor-in-chief
Kale is one of those greens that has a long crisper life. Combine it with a handful of spuds and that andouille you’ve got in the freezer for potato, andouille, and kale soup—a hearty bowl of comfort.
If you’ve got broccoli, some good stock, and a crusty loaf of bread, you’ve got dinner. A staff favorite, broccoli soup is infinitely accommodating. Try swapping asparagus or cauliflower for the broc.
This recipe for Instant Pot red beans and rice from cookbook author and Southern cook extraordinaire Sheri Castle feeds a crowd. Drop some off to your neighbor.
For the sum of only four ingredients, this black pepper pasta sure packs a punch. No Tellicherry black peppercorns? No problem. Just be sure to use freshly ground pepper.
St. Lucia-born chef Nina Compton shares a taste of her island home in coconut rice and pigeon peas. Sub black-eyed peas if that’s what’s in your freezer.
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