We haven’t had a good old-fashioned 1970s-style snowstorm in a while. But as any native Staten Islander who remembers “back in the day” will tell you, the second the forecast even whispers the word “accumulation,” we start stocking up like this isn’t the greatest city on earth where you can get anything at any time. And yes—we’ve all learned a few things from the toilet‑paper hoarders of the 2020 era.
That said, and coming from someone who loves restaurants (and the hardworking folks behind those counters), I hope you stop in after the storm, too. Selling out before a blizzard is great; dealing with leftovers afterward is not.
So here’s your snow‑day survival guide—what to buy before the flakes fall, what to cook when you’re trapped inside with your nearest and dearest, and how to deal with the refrigerator full of things you panic‑purchased at 10 p.m. The approach breaks down easily into three phases: buying versatile ingredients before the storm, cooking efficiently while the flakes are falling and using up every bit of what’s left once the sun comes out. The trick is to stock up on things that pull double duty and won’t wilt in the fridge the second the plows roll by.
Before the storm
Think in terms of longevity. A butternut squash will sit sweetly on the counter for a few days—or in your crisper for many weeks—and can start as a soup before turning into a roasted side, pasta ingredient or taco filling later on…