Quarantine Kitchen

Angus An is combining two recipes from his new cookbook “Maenam: A Fresh Approach to Thai Cooking” for a creative take on a classic snack: fried chicken wings coated in a rich, spicy black pepper sauce.

Isaac Toups makes his wife's famous chicken and chip casserole.

Daniela Moreira and Andrew Dana of Call Your Mother Deli in Washington D.C. present a sandwich worthy of a wake and bake: a French toast bagel breakfast sandwich.

Ashleigh Shanti of Benne on Eagle in Asheville, NC is in her home kitchen making Appalachian comfort food: soup beans with collard greens, topped with hot water cornbread.

Chef Chintan Pandya of restaurants Adda and Rahi is in his backyard making chickpea crepes, a quick and customizable snack from his childhood in Western India.

Isaac Toups of Toups’ Meatery in New Orleans is at home making a frittata, the fancy and fluffy open-faced omelette that works with just about any additional ingredients you have on hand.