The minute I hear a ‘watch’ is up for our area, these are the first precautions I undertake:

• Inventory the freezer and refrigerator;
• Reorganize the freezer and refrigerator – if the power goes out certain foods can be quickly accessed;
• Begin organizing condiments and designating coolers that can be used: dairy, meats, produce, snacks, etc.;
• Buy triple the amount of ziplock freezer bags and sandwich sized plastic baggies. Freeze butter and cut into cubes and place in baggies in the dairy cooler, if the power goes out;
• Plan out the first 4 days of meals. They should be able to be reheated on a grill. (Buying a plastic French Press for coffee and a cast iron griddle pan can do wonders on a grill.);
• Paper products- biodegradable are best but in this pandemic without a dishwasher best not to cross contaminate;
• Stock up on ice — if you have extra room in the freezer;
• Purchase smaller plastic containers of almond milk or other nut milk; 
• Also, hard salamis and hard cheeses last much longer;
• Store eggs in a plastic container – label and date.
• Anything that comes in cardboard will fall apart so think plastic mason jars.

When the storm becomes a Warning!

Consider:

Get emergency kits ready;

A blender that works off your car charger for smoothies’;

Make sure everything is labeled and dated. 3- day rule for meats, prepared foods once open and homemade foods.

If possible, pack a set of cast iron pans.

Clean the grill and have extra propane.

And, check with neighbors – especially the elderly – include everyone in meal delivery. (Neighbors may even have extra freezer storage space.) Collaboration and community are vital at times like these.

And remember… 

Plan to eat main meals at lunchtime.

Involve children in the process. (Let them make the snack bags.) 

Think healthy – stock up on masks, gloves, antiseptics…and follow guidelines.

Top items to make:

French toast or waffles (reheat in pan on grill)

Mini quiche and frittatas

Flat breads for individual grilled pizzas

Pasta, cook up two different types

Chicken parmesan with pasta one night and

Chicken parm hoagies & pasta salad the next night

Morning Glory or bran raisin muffins for extra fiber

Smoothies – either bottled or prepare and place in plastic mason jars with lids.

Flour tortillas for sandwiches and quesadillas on the grill

Fresh fruit and some produce 

Everyone wears gloves so make sure you have plenty.

@chefjudigallagher

When I was a child, I remember my family discussing renting a house near the shore. My mother said it wouldn’t be a vacation for her if she had to make our family meals each day. And I certainly lived most of my adult life with that feeling—until I stayed at my brother’s house in New Hampshire last summer. I couldn’t stop going to farmers markets and artisan cheese shops and butchers, rushing back each day to prep and cook my finds. I loved every moment of it.

My favorite spot to pick up locally made bread.

Turns out it’s not a vacation from cooking that I need—it’s a vacation from that Florida summer heat that beats down on our gardens during the summer and early fall. That’s why I’m so glad that Airbnb and VBRO have opened up new ways to vacation; one that’s great for people who are passionate about seasonal ingredients and searching out local flavors and recipes from different regions, states and countries. 

I’ve been in Colorado Springs for almost a week and have cooked most evenings and a few breakfasts using fresh ingredients from the local farmers markets and some incredible locally made sourdough bread. Grilling Palisades peaches and topping them with whipped ricotta cheese and a drizzle of huckleberry jam is simply magic. Digging into tomato and nectarine salad with burrata and gooseberries, or artisan sausages with pickled red onions and grilled micro-peppers, are what my summer dreams are made of. There are no fancy French sauces that require slaving away over the stove; this is pure freshness.

Farmers market onions and fresh sausage.

And now that we’re moving to a hotel for the next part of our stay, I’m a little sad. Cooking has been a joy in these mountain ranges, and I’m left with little doubt that my ultimate dream—renting a house on the Amalfi Coast—will one day become the cooking trip of a lifetime. 

Figs are one of my favorite fruits—and something I consider exceptionally luxurious. Juicy and flavorful, figs are just as happy taking center stage on your plate as they are playing a supporting role. For example, one of my favorite ways to serve figs is piled high with sliced prosciutto—but I’ll never say no to something like a fig, sausage and goat cheese pizza (recipe below!), either.

In the grocery store, you’ll find both fresh and dried figs—and be careful about swapping one out for another in your recipes, because they have different flavors. Fresh figs are bright-flavored and lush, with a juicy, textured bite. Dried figs are also delicious, but their flavor is more winy and their texture much chewier.

If you’re shopping for fresh figs, choose unmarked fruit that give slightly when you push on them with your finger, but that aren’t soft or mushy (no one likes a mushy fig!). And because they’re so delicate—and therefore highly perishable—you’ll want to store your fresh figs in the refrigerator, in a plastic container lined with paper towels and covered loosely with Saran wrap for no longer than three days.

Below are two of my favorite fig recipes—one exceptionally simple and one a little fancier. Whichever one you choose to make, I hope you love it!

Fresh Figs with Goat Cheese and Peppery Honey

¼ cup honey (preferably local)

½ tsp. freshly ground black pepper

12 fresh figs

¼ cup soft fresh goat cheese

Combine honey and pepper in a small pitcher; stir to blend. Starting at stem end, cut each fig into quarters, stopping half an inch from bottom to leave base intact. Gently press figs open. Spoon 1 teaspoon cheese into the center of each. Arrange figs on a platter, drizzle with peppered honey.

Grilled Sausage and Fig Pizza

1 lb. purchased fresh pizza dough (or make your own)

5 Tbsp. pomegranate-cumin dressing, divided (recipe follows)

1 cup coarsely grated Fontina cheese

Fresh arugula

Two grilled sausages, sliced 1/3-inch thick

6 fresh figs, quartered

2 thin red onion slices, rings separated

1 cup crumbled soft fresh goat cheese

Pomegrante-Cumin Dressing

7 ½ Tbsp. extra-virgin olive oil

4 ½ Tbsp. white balsamic vinegar

3 Tbsp. sliced fresh mint leaves

1 ½ Tbsp. pomegranate molasses

1 Tbsp. ground cumin

6 Tbsp. minced shallots

Whisk extra-virgin olive oil, white balsamic vinegar, mint leaves, pomegranate molasses and cumin in a bowl until combined. Mix in shallots, then season with salt and pepper.

Prepare barbecue (medium-high heat). Halve dough; roll to 10-inch rounds. Brush tops with some of the dressing.

Grill pizzas, seasoned side down, until golden on bottom, about four minutes. Turn pizzas over. Top with fontina, arugula, grilled sausage slices, figs and onions. Drizzle with more dressing. Cover; grill until Fontina melts and pizza is cooked through, about 4 minutes. Top with goat cheese; grill until goat cheese softens, about 1 minute more. Serve immediately.