Back in March, we found ourselves cooking—and uncovering more purpose, satisfaction, and necessary escape in said cooking—way more than we ever had before, and we were wondering how we could connect to you all out there who might be experiencing the same thing.
At a time when we are supposed to stay far, far apart, there’s something oddly comforting about the behind-the-scenes sounds of each other's kitchens: the yawn of Francis’ fridge, the hum of Kristen’s freezer, the thud of potatoes rolling around on Brinda’s counter, the sizzle of an egg hitting Arati’s hot pan. We’re excited to share these moments with you, and we hope you’ll take us into your kitchens, too.
Coral Lee is an Associate Editor at Food52. Before this, she cooked food solely for photos. Before that, she cooked food solely for customers. And before that, she shot lasers at frescoes in Herculaneum and taught yoga.
When she's not writing about or making food, she's thinking about it. Her Heritage Radio Network show, "Meant to be Eaten," explores cross-cultural exchange as afforded by food. You can follow her on Instagram @meanttobeeaten.