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| Issue #42 of our special series about cooking in the coronavirus era. View this email in your browser | Manage newsletter preferences
THE WAY WE'RE COOKING NOW Some Rice, Some Beans, and a Can of Coconut Milk Zoe Adjonyoh is a chef and author of Zoe’s Ghana Kitchen. When the coronavirus hit London, she started ZK Community Kitchen, a commissary that puts out hundreds of meals a week for communities that are at risk of hunger. We asked Adjonyoh to tell us about the fast, affordable, and delicious meal she puts together when she’s too busy or tired to cook anything else. It turned out to be the same meal she’d just cooked a huge batch of in the commissary. READ MORETrending Recipes Crispy Chicken and Potatoes With Cabbage Slaw Sheet-Pan Cuban Rice and Beans Shrimp Poached in Coconut Milk Pasta With Sausage and Arugula Green Rice With Tomatoes and Eggs
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