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This article was published online on March 14, 2021. Last spring, early in the pandemic, the host of a radio food program called to ask whether I thought the lockdown would catapult women back to the 1950s. That sure looked likely: Families were home demanding three meals a day, and most of that food was coming from their own kitchens. I started wondering whether the pandemic would succeed where years of cajoling on the part of cookbook writers had failed. Maybe we really had been launched into a new era of cooking from scratch, and would see people joyfully plying their families with homemade grain bowls long after the return of recognizable daily life.

New yorkUnited statesLeonard jan mitchellIrma rombauerSchool cook bookBoston cooking school cook bookPicture cook bookNew home cookEnviable creature cooksPages of sam siftonHost ofa radio food programLast springStress free cookPart of cookbook writersNew eraBest kind of food