Cooking projects to calm you and teach you new kitchen skills while you’re staying at home might include anything from sourdough baking and making homemade pastas, noodles or dumplings to making things from scratch – from tomato sauces to curry pastes and chilli oils – to fermenting, pickling and preserving. The key is to find food projects that engage you.

Compelling cooking projects have been key to keeping our new anxiety issues at manageable levels during these recent months of staying at home and self-isolating, as the coronavirus pandemic spread around the planet and the world went into lockdown, and we all started quarantine cooking, ie. stretching meals out for as long as possible to prolong the period between supermarket shopping trips.

After we lost all of our work and clients and projects were cancelled or postponed, our stress levels shot up, only to go through the roof after international flights stopped and borders closed. Even if we hadn’t planned to return home to Australia until next year, the feeling of not being able to get back if we needed can best be described as anguish.

Without engaging cooking projects to focus on – along with our Cambodian cookbook and culinary history research – I fear that I for one might have gone mad, gone off the rails, been hospitalised for panic attacks, or ran screaming into the jungle forests of Cambodia, never to be seen again.

Our cooking projects – which have included everything from exploring Cambodian samlors (soups and stews) to developing recipes for sausage rolls and meat pies – have distracted us from the tragedy that’s been unfolding around the world, kept us focused and calmed us, and given us a greater sense of responsibility to ourselves, each other, and our food. Nobody wants to kill their sourdough starter, right? Especially if you’ve named the thing!

Cooking Projects to Calm You While You’re Staying At Home

While lockdowns are currently being lifted in some countries, restrictions are starting to relax, borders are slowly opening, and airlines are planning to resume flights, I imagine many of you will be like us, remaining cautious, resisting the urge to rush out and return to ‘normal’, whatever that may look like, and continuing to stay at home in case there’s a second wave of infections.

If you’re choosing to do that, then I really encourage you to take on some cooking projects if you haven’t already. Not only will they keep you engaged, focused and calm, you’ll eat well, and you’ll learn new kitchen skills or master the skills you already have.

Choose Cooking Projects That Are Engaging and Absorbing

The key is to find cooking projects that engage you and involve you over time in the same way that a good course of study does. You want to be actively learning, to have the same kind of motivation to continue that a learning programme gives you, with tasks to undertake, challenges to overcome, new knowledge to be gained, skills to be acquired, and a sense of accomplishment once your project is complete.

Don’t Embark on Overly Ambitious Cooking Projects

Don’t be too ambitious so you set yourself up for failure and don’t be too hard on yourself if you get bored and find that pickling or making bread is not your thing and want to give up. You’re not training to be a chef, you just want the distraction and concentration that comes with doing something new, while you make some delicious food, learn new skills in the kitchen, and stay off Facebook and stay away from all the bad news. When you’re ready to move on, simply stop and start another food project.

Start with Easy Cooking Projects if You’ve Been Under Stress

While we think sourdough baking is one of the best cooking projects you can embark on because it requires focus, it’s so satisfying, and it can absorb your interest over a long period of time, some people do find making sourdough a little stressful until they get the hang of it. If you think that might be you then start with easy cooking projects that don’t require a great commitment but offer fast rewards, such as teaching yourself to create a perfect omelette or making your own chilli oil.

Ideas for Cooking Projects

Below is a list of some of the cooking projects that we’ve undertaken, as well as some food projects that we’re planning on starting soon. I’ll add to this list from time to time. Some of the cooking projects, below, we’ve covered fairly extensively on the site (eg. curries, Cambodian food, Thai food etc), some are underway (my soup series, Terence’s pies and sausage rolls), and others I am starting soon (eg. making tropical fruit jams, and preserving and pickling).

If you don’t like the cooking projects I’ve suggested below, then research your own, browse our Recipes on Grantourismo, head to your favourite food blog or cooking site, recreate dishes you discovered on your travels, or buy a cookbook by the chef of your favourite restaurant to re-live your most memorable meals out at home. An Aussie chef I know is cooking MasterChef Australia dishes with his kids after the show. The opportunities are endless. If you have any other ideas for cooking projects, we’d love to hear from you in the comments below.

Bake Sourdough Bread

Few things in life taste better than home-baked bread, fresh out of the oven, spread thick with quality butter, which is one reason why learning to bake sourdough bread has been one of the biggest trends of pandemic cooking. So much so that there’s even been a sourdough backlash, which Terence responded to with this post on how easy, cheap, and deeply satisfying sourdough baking is. Terence has been baking sourdough bread for two years, but he’s probably baked more sourdough in the last few months than he’s baked in that time. From maintaining a sourdough starter to perfecting your sourdough boule, sourdough baking is one of the best cooking projects you can undertake as it’s so involving. If you haven’t attempted homemade sourdough yet, see Terence’s simple sourdough starter recipe and beginner’s guide to easy sourdough baking. If you have mastered sourdough, try some sourdough starter discard recipes, which is one of our current cooking projects. This week we posted a sourdough discard scallion pancakes recipe, and we’ll be posting a sourdough crumpets recipe tomorrow, followed by sourdough crackers.

Make a Perfect Omelette

Along with avocado, one of the best things to serve on sourdough bread are eggs, from scrambled eggs or creamy curried eggs piled on top of toasted sourdough to slices of sourdough toast on the side of an omelette. Learning how to make a perfect omelette is another one of the best cooking projects to begin with as it’s manageable in a short time so you have a sense of accomplishment that will inspire you to move on to your next food project. Learning how to make a great omelet is one project, but learning different methods of making omelettes is another. Terence makes the world’s most perfect omelettes in my opinion so start with these two omelette recipes that show you how to make a perfect omelet two ways. He also has this fast omelette recipe if you want quick results.

Explore an Ingredient, Technique or Dish

Taking a deep dive into a single ingredient, technique or dish is another one of those cooking projects that can occupy you for weeks. Let’s stick with eggs for a bit. I recall Terence experimenting with different times for boiled eggs and testing out various peeling techniques for months for a while there. Now he gets perfect soft boiled eggs every time. Over the years I’ve had my own obsessions: from making Vietnamese spring rolls to, more recently, inspired by mango season here in Cambodia, I’ve been researching mango dishes and currently have a long list to try out. Terence has been barbecuing and grilling for his Cambodian barbecue series. If you want to explore eggs, see our series on Weekend Eggs recipes from around the world, which Terence made during our 12-month global grand tour focused on slow and sustainable travel, local travel and experiential travel that launched Grantourismo in 2010, and these egg recipes for breakfast, brunch, lunch, and dinner.

Make Handmade Pasta

The main objectives of our year-long Grantourismo trip a decade ago were to inspire you all to travel more slowly and more sustainably, more locally and more experientially. It was the reason that we settled into holiday houses and apartment rentals for two weeks at a time that year – so that we could get an insight into living like locals by shopping the markets and learning to cook and eat local food. We managed to achieve our goals while simultaneously forming some of our fondest memories with Maria, the caretaker of a traditional trullo that we settled into in the countryside just out of Alberobello in southern Italy. Terence had been making pasta long before our Puglia stay, but Maria taught him to make the local specialty, a handmade pasta served with a super simple sauce called orrechiette con sugo al pomodoro. One of the biggest lessons we learned was that it really wasn’t so hard to make a homemade pasta (especially if you use a pasta maker, although Maria used a rolling pin and hands), that it tastes a million times better than a shop-bought pasta, and that it’s immensely satisfying. Learning how to make a variety of homemade pastas is one of those cooking projects that can really absorb you over a long time.

Make Pizza from Scratch

Another one of the best cooking projects you can undertake is to teach yourself to make pizza from scratch. Let’s face it, learning how to make anything from scratch is so tremendously satisfying if you enjoy cooking and like to eat well. For starters, when you make things from scratch you know exactly what you’ve put in them so they’re healthier for starters. Maria from Alberobello, who I mentioned above, not only taught us how to make the local pasta specialty, she taught us how to make homemade pizza in a wood-fire oven that was attached to the trullo that we stayed in. It was a two-day process and we used olive oil and fresh ingredients from her own farm. If you’re also making sourdough, see my easy no-knead sourdough pizza dough recipe that you can make with your sourdough starter discard. Jamie Oliver also has a great step by step guide to making pizza from scratch.

Prepare Homemade Tomato Sauce and Passata

Apparently, along with toilet paper, flour and chick peas, tins of tomato sauce and pre-prepared jars of Italian pasta sauces were some of the most stock-piled products when the world went into lockdown. We were so surprised as they’re so expensive. People would have been far better off buying tin tomatoes for a fraction of the price and making their own. It’s so easy to make your own basic Italian tomato sauce and it’s so versatile; you can use it with pastas, in lasagne and on pizzas. Of course you can always make a tomato sauce fresh when you make a pasta, but if you’re a busy person or have a family to feed, making a big batch to freeze, refrigerate or store in your pantry is a fantastic food project. See Jamie Oliver’s easy basic tomato sauce or this more detailed guide to bottling your own tomato sauce and guide to hot water bath canning. If you have access to plenty of fresh tomatoes, one of the best cooking projects is to make your own Italian passata – bottled tomatoes that have been skinned, seeded, boiled and preserved to make tomato sauces for pasta and pizza. There are some excellent step by step instructions with images here.

Create Your Own Condiments

Creating your own condiments is another one of those really rewarding cooking projects, like making anything from scratch. Choose condiments that you use frequently or make a big batch so that you can gift some bottles and jars to family and friends. Terence makes a lot of his own fresh condiments, including some of the Asian essentials in our pantry that we love so much, such as these homemade Sichuan red chilli oils (which we love too much, as we go through them so quickly). He also makes fresh condiments such as mayonnaises, tartare sauces and dipping sauces, when he’s making the meal that they go with, Homemade sriracha sauce is another condiment that’s easy to make. You could also have a go at making homemade XO sauce. On my project list: my own curry powder, dry spice mixes, chilli salts, and other flavoured salt seasonings. You might be surprised how many of your favourite condiments you can make at home and store in the fridge or pantry.

Pound Your Own Curry Pastes

Like creating your own condiments, making your own curry pastes is also immensely satisfying, as well as therapeutic, and is another one of those fantastic cooking projects that can keep you engrossed for weeks. I have to say there are few things I love hearing more than the ‘bok, bok, bok’ sound as Terence pounds a spice paste in a mortar and pestle in the kitchen. The rhythm of pounding the paste is as soothing to the listener as it is to the curry paste-maker. It’s hard to go back to the shop-bought pastes after having made your own, as freshly-made curry pastes just taste so much better. Having said that, we always have a store-bought curry paste in the fridge for when we’re too busy or too tired to make our own. So where do you start if you want to produce your own homemade curry pastes? Pick your cuisine or dish first. The basis of many Southeast Asian curries are spice pastes. If you love Thai food, try your hand at making pastes for your favourite curries. We have a great Thai red curry paste recipe, along with tips for using a mortar and pestle. If you fancy cooking Cambodian curries, start with this yellow kroeung. A kroeung is a herb and spice paste and there are four kroeungs to learn if you want to start cooking Cambodian food, as they can be used in everything from soups, stews and curries to marinating barbecued skewers. Fresh kroeungs also keep in the fridge for a while, but can also be frozen.

Make Pickles, Preserves, Jams, Relishes and Chutneys

One of the cooking projects that’s been at the top of my list forever, long before any damn coronavirus kept us all indoors – has been to do some pickling and preserving. It’s easy too. I’ve seen my Cambodian friends pickle vegetables directly from the garden in minutes. My Russian grandfather had a vegetable garden out the back when I was a child (my grandparents had been market gardeners) and baboushka used to make her own dill pickles for many years. Super crunchy, tangy and aromatic, they were far superior to the jarred Polish dill pickles they’d buy when they ran out of their own. As cucumbers are grown almost all year-round in tropical Cambodia (the dill is harder to get hold of), that’s high on my list. These dill pickles look exactly like my baboushka’s although she didn’t use chilli flake, but these will be a good start. But before I begin pickling I’m keen to make some jams with tropical fruits, beginning with mango jam to use up the many mangoes that currently seem to fill every spare nook and cranny of our fridge. I’d also like to try to make some Indian relishes and chutneys. The Old Farmer’s Almanac has a primer on jams and preserves with links to more recipes.

So, what cooking projects have you undertaken while you’ve been staying at home? Or do you have food projects you’re planning on taking up soon? We’d love to hear your ideas for cooking projects in the comments, below, and please share them with us on Instagram by tagging us at

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