Marmalade, markets and a marvelous maitake mushroom: Chef Kathy Gunst shares her best bites of 2022

Scrolling through hundreds of photos that I took of foods I ate and dishes I cooked this past year, I was struck by how many of them were at my table or the tables of friends and family members. Eating at home, which became so much more important at the height of the pandemic, is now a permanent fixture of my dining routine.

I still love eating in restaurants. And I feel it’s vitally important to support them — both small and large — especially after the devastation of COVID. But COVID is still here and it has had a lasting impact on my dining choices. I feel most comfortable enjoying restaurant food in an outdoor parklet or as a take-out order. And whether I’m eating a meal prepared by a restaurant chef or cooking at home I am constantly reminded of the rising cost of food.

But cost alone doesn’t explain why I’ve found that cooking and eating at home holds more of a draw for me than ever. Is it fear of the virus, or just that I got used to relying