What is Milk Street’s Chris Kimball cooking during the Coronavirus pandemic?

The COVID-19 pandemic made 2020 the unofficial year of staying in. And, staying home meant eating more meals at home, too. For many, cooking nightly dinners and trying new recipes became a daily source of comfort. The kitchen became a place we could go for excitement and imagination. When ingredients were scarce, we relied on resourcefulness. When we finally found yeast and flour, we could create something masterful. Cooking has become a pleasure and an escape. And, even chefs are seeing the power of preparing meals in a new light.  

Christopher Kimball, James Beard Award-winning host of Christopher Kimball’s Milk Street, will discuss how food has transformed in our lives during the pandemic at a virtual event with KCTS 9 on February 4. “Food for Thought: A Conversation with Christopher Kimball” will discuss how food can help bridge cultural divides, comfort foods and their role during this difficult time and, of course, our favorite recipes and what they mean to us. Tickets are free but an RSVP is required.

It may be time to book your reservation for February 4, but you don’t have to wait to get a little taste of the event. We had the opportunity to chat with Christopher Kimball about pandemic comfort food, his KCTS 9 event and what he’s having for dinner. 

We’ve all been spending more time at home, which means people are cooking and baking more at home. What are your thoughts on the flour shortages and all of the banana bread? How does baking at home look and feel different during the pandemic? 

Time is the rare asset that COVID has given back to us — time to bake bread, time to be with our families and time to sort out the mess in our kitchens. And, time to figure out how to put dinner on the table without a crisis of culinary faith or picking up the phone and dialing for take-out.

Any quick, practical tips for those baking sourdough? Or banana bread? 

I find that starting with an overnight poolish (also known as biga) with just a bit of yeast develops flavor. Use one cup water and one cup flour and just a half teaspoon of yeast and let it sit out overnight. Then proceed with the recipe.

Do you have any go-to dishes from this year? Or any quarantine cooking memories to share?

I started using the Instant Pot a lot in part because we just published a book on it [Milk Street Fast and Slow: Instant Pot Cooking at the Speed You Need] but also because I found that it does amazing work with tough cuts of meat, beans, etc. It is also a way of organizing one's cooking in advance, which I like. We were also in the midst of a modest kitchen renovation so the Instant Pot in my basement saved the day.

Similarly, what was the last thing you made for dinner? 

I made a 4,000 year old Babylonian stew using veal shanks.

KCTS 9 is hosting a virtual event with you in February. What can attendants expect from this experience? 

Please don't expect anything and that way everyone will be pleasantly surprised! I love to answer questions — any questions — so please have your folks come prepared to chat.

Have you visited Seattle? Do you have any favorite food moments you would like to share — either favorite Seattle restaurants or local dishes?

Love Seattle and go there every year including last fall before COVID hit. My little secret is Le Pichet for lunch. Simple menu. Nice wines. Great food. And not noisy or rushed. They make the world's best quiche, try broiled eggs with ham and gruyere or order something more adventurous such as buttermilk-fried pork tongue on a bed of shredded carrots. Heaven.

Is there anything else you would like to add?

I hope that this last year, as horrible as it was, showed millions that cooking is not a chore or something inconvenient. It can and should be good fun. 

[This interview has been edited and condensed.]  

Reserve your spot for 'Food for Thought: A Conversation with Christopher Kimball.'