The world is full of chaos and uncertainty at the moment, but if there’s one thing that remains a much-needed, reliable constant, it’s the collective comfort that cooking and baking offers us. It feels like we are all suddenly baking bread, rolling pasta, making stew…and getting our Ina Garten on. We are finding therapeutic moments in the act of creating in the kitchen (and, of course, sharing and enjoying those meals with loved ones).

We checked in with a few of our favorite fashion insiders-slash-epicures to see what they’ve been cooking up in self-quarantine. From Rosie Assoulin’s family lentil soup recipe to sixth-generation Floridian Gigi Burris’ sour orange pie (an old Florida classic), here’s what the fashion set is serving up right now.

Rosie Assoulin

“I grew up eating this every week, especially in winter and fall. It always came out differently—some days it was thick, some days watery! Regardless, it is always delicious—you can’t mess it up! My mom Irene and grandma Rose always made it extra, extra lemony! Addes soup is a simple, humble, hearty Syrian dish and is also biblical; it was the soup Isaac used to coerce Esau into trading his birthright!”

Addes Soup (aka Red Lentil Soup)

Photo: Courtesy of Rosie Assoulin

Ingredients

1 onion
3 tbsp olive oil
Salt, to taste
Red chili flakes, to taste
5 garlic cloves, crushed
1 tbsp coriander
1 tbsp cumin
Carrots, optional
14 oz dried red lentils
2 lemons
Paprika, to taste
Fresh herbs, for garnish


Jason Wu

“During my time at home, I am staying creative by making a new cuisine every single night. I started a little journal on Instagram,

@MrWuEats

, documenting my daily progress. Yakitori is one of my favorite types of Japanese cuisine, but I have never made it at home before—they (basically Japanese kebabs) are traditionally prepared on an open-fire grill. To adapt this recipe for an NYC apartment with very sensitive smoke sensors, I’ve come up with an oven-baked version that looks and tastes pretty close to the real thing!”

Yakitori Chicken Dinner

Photo: Courtesy of Jason Wu

Ingredients

1⁄2 cup tamari or soy sauce
1 lb chicken thighs, cubed
1⁄4 cup mirin
1 tbsp sake
2 tbsp cane sugar
2 tsp ginger, grated
10 whole garlic cloves, peeled + 2 garlic cloves, peeled and chopped for the sauce
Scallions, chopped in 1.5" pieces (tip: use the middle part; save the roots and the tips for other use)
1 package large button mushrooms, halved
1 package wooden skewers, soaked in cold water for 40 to 60 minutes in advance
Jasmine rice, steamed, for serving


Jennifer Fisher

Photo: Courtesy of Jennifer Fisher

“My cinnamon-roll bread sort of happened by accident. It’s the perfect dessert because you can slice a micro piece and you still feel like you are treating yourself to a substantial dessert.”

Cinnamon Roll Bread

*adapted from Julie Blanner

Ingredients

1 cup organic sugar
2 cups organic flour
1 tbsp baking powder
1⁄2 tsp salt
1 organic egg
1 cup milk
1⁄3 cup vegetable oil

Gigi Burris

“I have come home to Florida to stay with my family during the pause this pandemic has caused. Reconnecting with my Southern roots has been a healing experience. I am a sixth-generation Floridian, and this pie is a very old Florida recipe—the sour oranges come from my father’s land one town over, and we picked them together.”

Sour Orange Pie

* Adapted from Tampa, Florida, pastry chef Greg Baker with my own modifications

Photo: Courtesy of Gigi Burris

Ingredients

CRUST

3 half sleeves of Saltine Crackers, crushed into bits, but not powder
3 tbsp sugar
1 stick softened butter

Sarah Leff

“This shrimp pasta was a go-to comfort food growing up! I always keep frozen shrimp in my freezer, to make this after coming home from a long trip.”

Shrimp with Linguine

Photo: Courtesy of Sarah Leff

Ingredients

1 package linguine
Kosher salt
6 tbsp olive oil
7 tbsp butter
1 lb shrimp (without shells)
10 cloves garlic, chopped
½ cup lemon juice
1 lemon, zested
Red pepper flakes, to taste
½ cup parsley, chopped