Rex Chatterjee News Today : Breaking News, Live Updates & Top Stories | Vimarsana

By LEANNE ITALIE Associated Press NEW YORK (AP) - Whether it's kimchi, beets or broccoli, the pandemic has had a strange impact on food cravings that goes beyond the joy of comfort eating. Nearly a year into isolation, many people are embracing foods long forgotten or rejected for taste, texture or smell. Some have forced themselves to re-evaluate health-focused foods to help boost their immune systems. And with home cooking at a high, there's a new adventurousness in the kitchen. This photo shows Maeri Ferguson, 31, at home in Brooklyn on Jan. 26, 2021. While recovering from COVID-19, Fergus...

Whether it's kimchi, beets or broccoli, the pandemic has had a strange impact on food cravings that goes beyond the joy of comfort eating. Nearly a year into isolation, many people are embracing foods long forgotten or rejected for taste, texture or smell. Some have forced themselves to re-evaluate health-focused…

LEANNE ITALIE Associated Press This combination of photos shows Anne Alderete at a restaurant on Aug. 12, 2020, left, and a dish of natto and chives on gluten free sourdough bread. Whether it’s kimchi, beets or broccoli, the pandemic has had a strange impact on food cravings. Alderete is enjoying something she never thought she would: natto. Made of fermented soy beans, natto is popular in Japan but considered too slimy and stinky for some. (J. Alderete, left, and A. Alderete via AP) NEW YORK (AP) — Whether it’s kimchi, beets or broccoli, the pandemic has had a strange impact on food...

NEW YORK (AP) — Whether it’s kimchi, beets or broccoli, the pandemic has had a strange impact on food cravings that goes beyond the joy of comfort eating. Nearly a year into isolation, many people are embracing foods long forgotten or rejected for taste, texture or smell. Some have forced themselves to re-evaluate health-focused foods to help boost their immune systems. And with home cooking at a high, there’s a new adventurousness in the kitchen. For Maeri Ferguson, 31, in Brooklyn, it’s all about pears. After recovering from COVID-19, she spent months without normal taste and smell....

Pandemic cuisine: Odd pairings, old favourites on the menu by Leanne Italie, The Associated Press Posted Feb 2, 2021 10:49 am EDT Last Updated Feb 2, 2021 at 10:58 am EDT This combination of photos shows Anne Alderete at a restaurant on Aug. 12, 2020, left, and a dish of natto and chives on gluten free sourdough bread. Whether it’s kimchi, beets or broccoli, the pandemic has had a strange impact on food cravings. Alderete is enjoying something she never thought she would: natto. Made of fermented soy beans, natto is popular in Japan but considered too slimy and stinky for some. (J. Alderete...