If you’re wondering if the American Dream still exists, I argue that it does, and it’s embodied by one of my oldest friends, Liz. I’m also arguing that quesadillas are a sandwich, so you be the judge.

I like to use leftover poached chicken to make quesadillas that have a slightly Italian flavor profile. You might say they’re inspired by my friend Liz (known in some circles as Lizard). They aren’t exactly Mexican or Italian, so I’m calling them Lizard Sandwiches. Because quesadillas are a sandwich, no?

Clam Linguini is the ultimate comfort food, at least to me. But if you’re grocery shopping every few weeks, it doesn’t make sense to buy fresh clams like you normally would to make it. So, I’ve been swapping in frozen shrimp in lieu of fresh clams. Here I’m sharing my mom’s recipe with some quarantine swaps and substitutions I’ve been employing. Make yourself a comforting bowl tonight. I recommend serving it with Stanley Tucci’s Negroni.

Quarantine cooking has taught me that besides garlic my favorite ingredient just might be spinach. Unlike lettuce or kale, It feels pillowy on the palate and doesn’t need to be massaged or even de-stemmed. And when fresh herbs aren’t available, tossing in a handful of fresh or frozen spinach in with a couple of tablespoons of dry parsley can more than made up for the texture without sacrificing taste. This is my go-to recipe for a quick and easy pasta when you simply can’t stomach any more red sauce.

These items are what I think every kitchen needs—no matter the size. So, whether you’re lost about what to add to your wedding registry or you’re in need of an upgrade because you’re cooking more than you ever have in your life due to the global pandemic keeping us all indoors, I’ve got you.

With virtual happy hours on the rise in the coronavirus age, you might be wondering what you should be drinking the next time you’re unwinding with friends, co-workers, or even strangers on Zoom. How about something to take the edge off?

While scientists continue to work on a Covid 19 vaccine, there’s no reason why you shouldn’t be building your immune system. If you’re like me, you’re stocking up on citrus because it’s in season and available in bulk. High in vitamin C, it mixes well with other immune-boosting ingredients like ginger, jalapeños, turmeric, and—oh yeah—booze. You’ve gotta fight germs with a little splash of alcohol, right?

Poached chicken is a food I try to always have on hand because it makes for a lot of fast meals. I give mine an extra punch of flavor by adding ginger, which also happens to be part of an anti-inflammatory diet. Bonus: the broth you make while poaching the chicken is a meal in itself!

Since college, I’ve had a rule about where I reside: it must be within walking distance to at least one Vietnamese restaurant. One of my favorite local Vietnamese joints is a place called Little Vietnam Cafe in The Richmond District of San Francisco, known for its banh mi. If you’re like me and you’ve stocked up on a lot of vegetables that need to be used before they go bad, you might want to consider pickling some of them and then using them to make a delicious Bahn Mi-inspired sandwich or salad.