Hey, it's Francis Lamb, host of the Splendid Table.

All of us here at the show want you to know that we're with you in this really hard time.

I'll be honest, this is scary, and it's really hard to see so many people suffering.

And like a lot of people right now, I'm at home 24 hours a day trying to figure

out what our new, hopefully temporary life looks like. And, you know, so many of us are trying to

work from home while suddenly running a daycare or homeschool at the same time and cleaning and

washing our hands and washing our damn hands again,

trying to keep one eye on the news without freaking out too much.

And of course, we're cooking.

Three meals a day plus snacks.

And even if you're the kind of person who likes to cook, it's probably adding to your stress.

Anyway, with all of this stress, we're going to do our part at the Splendentable to help

things along, at least with the cooking part of it. We're digging into our archives,

and we have over 700 episodes of the show to bring back some of the most helpful or most

inspiring interviews to give you some ideas and tips you could

really use right now and hopefully some inspiration to help you find pleasure in cooking again.

And to start, since this is the weekend and maybe you don't have to worry about work emails

for a couple days, we thought we might start with a little bit of a call to action, a rally

and cry to spend more time with your onions. I know it sounds ridiculous, but look, onions are great

to have right now. They last a long time so you can go to the store, you can buy a bunch,

you don't have to worry about going to the store again to get more. And if you treat them right,

they can add so much deliciousness to whatever you make. So this is an interview we did a few years ago with

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