Quarantine Cooking: Staff Favorites 2.0

More standout recipes from the Main & Broad staff. Now, if only we could get someone else to wash all of these dishes. 

Thai Red Curry Noodle Soup

“Continuing our quarantine flavor experiment — we went to Thailand with this Thai Red Curry Noodle Soup. This was really easy and so delicious!” – Lisa White, Circulation Manager

Recipe by Damn Delicious: https://damndelicious.net/2018/04/18/thai-red-curry-noodle-soup/

DoubleTree by Hilton Chocolate Chip Cookies

“The hotel just released this previously secret recipe a few days ago. Let’s just say these cookies are to die for, but they are 300 calories each, so don’t eat more than one or two in a single sitting.” – David McCreary, Contributing Writer

Recipe by Doubletree by Hilton: https://newsroom.hilton.com/static-doubletree-reveals-cookie-recipe.htm

Homemade Pesto

“I don’t measure any of the ingredients and it comes out great every time, so no pressure to get it perfect!” – Alexandra Blazevich, Staff Writer


2 cups of packed basil (fresh from the garden is best)

2 small cloves of garlic or one larger one

1/2 cup of parmesan cheese

1/8 cup of pine nuts (optional)

Salt and pepper to taste

Extra virgin olive oil (amount of oil is based on preference; I prefer drier pesto)


Blend all ingredients until you get your desired texture. I like mine more coarse, but some like it to be extra creamy.

Enjoy with your favorite pasta, on crusty bread or as a salad dressing. 


Pumpkin Chocolate Chip Bread

“This quarantine has been an opportunity to take stock of what we already have and to clean out my pantry. I bought lots of canned pumpkin last fall for pies, but since my kids don’t like winter spices as much as I do, I had many cans of pumpkin left. This recipe is a variation on my banana bread and everyone loves it. It’s decadent and tastes like dessert, but it’s full of vitamins and fiber.” – Amber Keister, Senior Editor, Cary Magazine

Pumpkin Chocolate Chip Bread

2 cups unbleached all-purpose flour

2 cups white wheat flour, King Arthur brand is recommended

3 Tsp baking powder

½ tsp. baking soda

1 Tsp. salt

2 cups cooked, pureed pumpkin or 1 15-ounce can pumpkin

¾ cup sugar

¾ cup brown sugar

4 eggs

2/3 cup buttermilk

2 tsp. Vanilla

Zest of 1 orange

1 cup oil

1 cup chocolate chips


  1. Preheat oven to 350 F degrees. Butter generously two 8X4inch loaf pans. 
  2. Combine flours, baking powder, soda and salt in a large bowl. Stir well.
  3. Combine pumpkin, sugars, eggs, buttermilk, vanilla, orange zest and oil in a high-speed blender or in the bowl of an electric mixer. Combine wet and dry ingredients. Fold in chocolate chips. Pour into pans.
  4. Bake 55-60 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan 5 minutes. Remove from pans and finish cooling on a wire rack.

Makes 2 loaves.

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