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Many people are opting for home rentals while vacationing during the pandemic. Why? Staying in a house makes social distancing easier and allows you to prepare your own meals — crucial when so many restaurants and bars are closed or offering limited service. Of course, in a strange kitchen you won't have your usual wide range of spices, oils and other basics on hand, which is why the key to vacation cooking is simplicity.
"All you need is a few secret potions, a bag of groceries, and a stovetop burner, and you can make amazing meals the whole week,” says David Joachim, author of The Food Substitutions Bible and The Science of Good Food, editor of AmazingRibs.com, and a specialist in making magic with minimum ingredients and fuss.
Your packing/shopping list
You can either buy your ingredients once you get there or bring items from home (smart for things you're not likely to use up, such as olive oil and spices). If you're going the BYO route, fill a cooler with ice packs for anything that needs to stay chilled.
Joachim suggests choosing your favorites within each of these categories to stock your vacation-home kitchen:
Jarred or canned goods: diced tomatoes, roasted red peppers, marinated artichoke hearts
Proteins: fish filets, pork chops, ground turkey, sausage, cheese, eggs
Produce: lemon, lime, onion, bell pepper, fresh greens, mushrooms
Starch/base: rice, pasta, potatoes, tortillas
Hot sauce and spice rub. Choose your favorite flavor profile (and of course you can bring more than one), sriracha or Tabasco sauce, for instance, and Italian herb or Cajun rub.
Other: garlic, bread crumbs, flour, olive oil (or another cooking oil), vinegar
For foodie bonus points: pesto and/or truffle oil ("Just a drizzle makes pasta, rice, eggs, and more go from ho hum to holy cow,” Joachim says.)
Five no-fuss, delicious vacation dinners
From David Joachim
1. Crispy Fish Fillets
Coat fillets in spice rub, flour, beaten egg and bread crumbs.
Heat pan over medium heat on stovetop and add a thin layer of oil.
Add fish.
Cook until they are golden brown all over and just opaque in the center when checked with a knife (about 3 minutes per side depending on thickness).
Remove, transfer to plate covered with a paper towel to soak up excess oil.
Season with tartar sauce and a squeeze of lemon, and have rice, pasta, and/or salad on the side.