The Receipt
She makes rice balls in the shape of pandas for her daughter’s lunch, and hot pot shabu-shabu and classic Bon Appétit recipes for family dinner.
The kids have different allergies and food restrictions, so they prep dinners such as a make-your-own noodle bar and grilled meat and veggies alike (and the occasional takeout).
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Part of a backcountry wilderness crew, she preps and packs camping-friendly meals for six days at a time: coffee, salami and cucumber sandwiches, and a “backpacking salad niçoise.”
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I sample pastries and seasonal teas at my go-to work cafe. I also try to beat the heat with guava ice cream, fresh spring rolls, and mango phirni.
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At work, she samples wine and prepares it for bottling. At home, she makes blinis and a rich, jammy shakshuka, pairing them with a bit of wine as well.
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I receive $441 a week in unemployment assistance. Between job interviews and a matinee movie, I make Turkish eggs, pasta alla Norma, and a Thai basil eggplant stir-fry.
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She also earns about $5,000 in book royalties and her mostly retired husband makes $125,000 from his consulting business. She eats gluten-free, makes chocolate banana bread and buckwheat crepes, and grows vegetables and fruits.
At home, where she shares a kitchen with 10 fellow interns, she makes chickpea salad and Japanese fried rice with nori. At work, she tries a famous Publix Pub Sub for lunch.
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As a new mom practicing baby-led weaning, she makes quick weeknight dinners with halibut, grains, and frozen veggies that she adapts for her nine-month-old son.
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She makes Panang curry, bacon-y black bean tostadas, and, for a romantic dinner for two, a decadent braised short rib. On Sunday mornings, a hot cup of church coffee sustains her.
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At work, they sneak bites of Rice Krispies and Cheez-Its in between long appointments. At home, they make Avgolemono soup, coconut fish curry, and brown butter financiers.
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Between lunch meetings and evening concerts, he eats at 20 restaurants around the city, trying piroshki, Dungeness stuffed squid, chicken liver mousse, and more. At home, he makes carnitas tacos with greens from his own garden.
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Some days, she’s drinking several espressos through service, working until midnight. Other days, she learns about pickling and fermentation and wine. At home, she makes bone broth and preps colorful winter vegetables.
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She and her team fly to a new city daily while working on a premium cable documentary series. She grabs to-go breakfasts at airport Starbucks, sips Diet Coke at late-night shoots, and makes Ali Slagle’s Sheet-Pan Feta when she’s finally able to cook.
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I bake buttery garlic naan and cook Kenji López-Alt’s San Francisco-Style Vietnamese American Garlic Noodles, indulge in an all-you-can drink aperitivo hour, and forget the Lactaid before a late-night cheesecake snack.
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“Half of the fun of feeding myself as a medical student is trying to finesse as much free food as I can.”
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At work, she tastes test samples of food formulas that her team develops. She also drinks a spoonful of apple cider vinegar in the morning and makes gluten-free pasta for lunch.
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At home, I make a cozy pesto pasta and quinoa bowl. Outside, I dine out most days a week—and try my first espresso martini.
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She gets a weekly box of fresh veggies from her local CSA and bakes buttery, crunchy apple shortbread bars for her fellow teachers.
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As a student newspaper editor, he eats pizza and fries while working late nights, endures dining hall salads, and makes penne alla vodka for his friends.
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I buy corn from a beloved produce stand, make “no-peekies” sandwiches, and eat McDonald’s after a long travel day.
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I bake gluten-free cookies and figgy flatbread, visit breweries and food trucks, and feed leftovers to my cat.
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I celebrate my birthday with steak and martinis, grill gochujang burgers and lamb skewers, and make negronis and carajillos.
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I eat tuna packets in the field and make spinach-zucchini smoothies and miso-marinated chicken at home.
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