I committed to testing a new one every day until the world returned to normal.

If I wanted to eat well, it was going to be on me to figure it out.

For the first few weeks, taking care of myself wasliteraltrial by fire.

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On a few occasions, my quarantine buddies would join me in the kitchen.

For what its worth, I won, but we all walked away feeling bonded by the experience.

Through all of this, the idea of comfort food took on an entirely new meaning.

Broth in Bowl on gray background, healthy food, top view.

John Adler is the vice president of culinary and physical product at Blue Apron. His culinary resumé includes time in the kitchens at Per Se and Blue Hill Stone barns, as well as years cooking abroad.

But I was proven wrong.

And for what its worth?

I havent set off a smoke alarm since June.

Close-up of sliced purple cabbage,

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soba noodles

A hand is stirring a sourdough starter in a glass jar, on a kitchen countertop. The light casts a warm glow, highlighting the ingredients inside the jar.

Frozen beef steaks on brownish packaging paper. Light effect.

Woman shopping in a grocery store with a basket