What (and how) do you cook during an epic disaster?
LA TimesOn Wednesday, the second day of fires that ravaged L.A., I drove across town to Pasadena to check on my mom. L.A. Times Food general manager Laurie Ochoa sent me a digital copy of a vintage book titled “The Houston Emergency Preparedness Cookbook,” published by the Houston Department of Health and Human Services. Kabocha Squash and Chicken Hot Pot This one-pot soup from former cooking editor Genevieve Ko combines chicken drumsticks with udon noodles and winter squash. Former cooking columnist Ben Mims loves the varieties Melrose and Mutsu, but Pink Lady and “good ol’ ” Granny Smith would taste great in the preparation. Drop Biscuits Fat & Flour baker-owner Nicole Rucker describes these as “the anti-mile-high biscuit, ugly and even, but they have a tender crumb that elicits the primal joy of biting into something delicious.” Her mother and grandmother made such drop biscuits, with few ingredients, a very quick turnaround time and maximum pleasure.
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