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One Year Later: How 15 American Workers Are Coping With the Coronavirus Pandemic


Published March 11, 2021 •
Updated on March 11, 2021 at 3:13 pm
Noam Galai | Getty Images Entertainment | Getty Images
On March 11, 2020, the World Health Organization declared COVID-19 a pandemic. By the following week, schools went remote, businesses shuttered and states enacted stay-at-home orders across the U.S. 
Americans struggled to make sense of this new reality. Grocery store shelves stood bare as people snapped up toilet paper and pasta. The economy fell into recession as millions lost jobs and state unemployment departments scrambled to keep up with applications. Small business owners struggled to pay rent and make payroll, parents juggled work and home school, and essential workers braved exposure. Remarkably, the stock market climbed to record highs. ....

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Bacon-beer caramel corn great TV binge snack


Bacon-beer caramel corn great TV binge snack
By Kate Krader, Bloomberg News
Published: February 17, 2021, 6:04am
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Ovenly’s cookbook contains a genius at-home bar snack recipe that’s perfect for Netflix binges.
Cult favorite Brooklyn bakery Ovenly has taken advantage of the pandemic-renewed obsession with cookbooks with a new edition of their 2014 tome “Ovenly: Sweet and Salty Recipes From New York’s Most Creative Bakery” (Park Row Books; $24). The book went through three printings and then disappeared.
“During quarantine when everyone amped up their baking, no one could find our cookbook,” says Ovenly co-founder Agatha Kulaga. “Prices of used copies were going through the roof.” In response, she and fellow founder Erin Patinkin put out an updated version in early January, including new recipes like their top-selling hot chocolate cookies, packed with mini marshmallows. ....

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No-Measure Peanut Butter Cookies. But How?


No-Measure Peanut Butter Cookies. But How?
Food52
2/16/2021
A
Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer not including water, salt, black pepper, and certain fats (like oil and butter), since we re guessing you have those covered. Psst, did you hear we’re coming out with a cookbook? We’re coming out with a cookbook!
We are told that baking is a science, that there’s a right way to measure flour (fluff, spoon, level), that there’s a wrong way to measure brown sugar (to pack or not to pack?), that weight is superior to volume, that grams are more precise than ounces. And all of this is true, but none of it matters right now. ....

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