News anchor Chris Cuomo has tested positive for the coronavirus, according to CNN. Cuomo will continue to host Cuomo Prime Time from home where he’s quarantined in his basement. Cuomo released the following statement on Twitter where he expressed concern about exposing his wife and children, but remained optimistic about his outcome as well as the nation’s:

Sooooo in these difficult times that seem to get more difficult and complicated by the day, I just found out that I am positive for corona virus. I have been exposed to people in recent days who have subsequently tested positive and I had fevers, chills and shortness of breath. I just hope I didn’t give it to the kids and Cristina. That would make me feel worse than this illness! I am quarantined in my basement (which actually makes the rest of my family seem pleased!) I will do my shows from here. We will all beat this thing by tough and smart and united!

Since announcing his diagnosis, CNN reports that Cuomo’s brother and New York governor Andrew Cuomo has responded to the news with good humor during his daily press briefing.

“This virus is the great equalizer,” he said. “My brother, Chris, is positive for coronavirus. Found out this morning.”

The governor called Chris “my best friend” and added a little bit of the good-natured ribbing they’re known for: “He’s young; in good shape; strong — not as strong as he thinks, but — he’ll be fine.”

The two brothers spoke by phone earlier on Tuesday. “Now he’s quarantined in the basement,” the governor said. “But he’s funny as hell, he says to me, ‘Even the dogs won’t come downstairs.’”

Cuomo is the third coronavirus case to hit CNN headquarters in New York City, and the network has been rapidly working to address the pandemic through “sweeping changes,” including having employees work from home and filming segments from their own personal studios/basements.

You can watch Governor Cuomo address his brother’s diagnosis below:

(Via CNN)

Whether it’s mandated or self-initiated, the coronavirus quarantine is on. Hopefully, by now you’ve gotten yourself a few supplies — don’t hoard toilet paper! make chicken broth! — and you’re feeling some degree of safety and security. This next stage is going to be a hard one: staying inside, keeping out of public spaces, and not going to large social gatherings.

You’re likely to get a little stir crazy. Okay, maybe a lot stir crazy.

To help you through the quarantine, we’re going to be offering recipes throughout the month that will allow you to level up your cooking game and eat well at home. The ingredients we’re using are easily available through delivery services (and stores). If you do go to the store or a market, remember to wash produce (and yourself) thoroughly.

– Steve Bramucci, LIFE Editorial Director

Ingredients:

For anyone who reads my writing, it’s no secret that I really like Italy. I travel there probably more than any other location. And, I’m not going to lie, the driving force behind all that travel is the food. I don’t have a drop of Italian blood in me. I wasn’t raised anywhere near Italian culture — European or American. But there’s just something about the culture, the place, the people, and the food and drink that just speaks to me on a sub-atomic level. Plus, I live in Central Europe and can usually get there in an hour or two for the cost of a couple of trips to the movie theater. That helps.

Anyway, I like to cook all things Italiano. And one of my favorite recipes that I’ve been reveling in recently is focaccia. This crunchy, light yet thick, and salty bread is the perfect comfort food to bake right now. It’s fairly low-impact and will warm you to your very bones. It’s also fully adaptable. You can top it with anything or not. Hell, I’ve seen the stuff topped with hot dogs and fries in Sicily.

I’m using Samin Nosrat’s recipe from Salt, Fat, Acid, Heat without the salt brine at the end. Not because I don’t like salt. I just don’t think it’s necessary if you’re throwing a few topping on the bread. All-in, you’ll need bread flour (AP is fine), dry yeast, salt, honey, olive oil, and water. After that, it’s up to you. I use dried thyme, oregano, and basil as well. Also, in this case, I’m topping this focaccia with low-moisture mozz, black olives, and slices of ripe tomato.

Prep:

This bread needs 12 hours to rise. So my advice is to make this before you go to bed so you can bake it for lunch the next day.

I’m weighing everything out so it’s exact and I get the same results consistently.

First, I weigh out 600 grams (21.16 ounces) of luke water tap water and add 15 grams (0.53 ounces) of honey. I then add 3 grams (0.1 ounces) of active dry yeast.

I set that aside to bloom. The extra sugars from the honey will accelerate that process and you should be able to see the yeast blooming with your eyes.

Next, I weigh out 800 grams (28.2 ounces) of all-purpose bread flour. I add in 18 grams (0.63 ounces) of fine sea salt. Lastly, I add-in 50 grams (1.76 ounces) of good olive oil. I then add in the yeast and water mix and start hydrating the flour with my right hand.

You don’t have to go crazy. You just want to hydrate the flour and bring everything together. This is a no-knead bread recipe. Keep that dough in the bowl, fam!

The addition of olive oil will help keep the stickiness down and bring it together fairly quickly. Finally, I cover the bowl with plastic wrap and place in a warm, dry spot to rest of 12 to 14 hours.

Cook:

The next day, the dough has more than doubled in size and is alive with bubbles. It has taken on an ever-so-slight sour smell and is ready to become focaccia.

The first thing I do is use a rubber spatula to pull the dough from the sides of the bowl. You need to do this gingerly but with enough effort to release the dough from the bowl. You should also have long strands of gluten — as you can see from the photo above.

I then use the spatula to release the dough into a well-oiled baking pan — again, use olive oil and don’t skimp. The dough should almost roll out of the bowl. Be careful not to press down or deflate the dough as you transfer it to the pan. Then you need to let the dough rest for 30 minutes.

I also use this time to preheat my oven. I crank it up to around 425F and place an upside-down cookie sheet on the middle shelf. If you have a pizza stone, use that. I (oddly) do not, so a cookie sheet it is.

After about 30 minutes of resting, oil up your fingers and create dimples over the whole focaccia. Just dip your fingers right in there and pull back once you hit the bottom.

Lastly, I top my focaccia. You can go in two main directions at this point. You can go simple (see below) with just a nice herb, salt, and more olive oil. Or, if you’re feeling maximalist, you go a bit more for the sfincione you see in bakeries in Sicily — fresh tomato, black olives, low-moisture mozzarella, a mix of thyme, oregano, and basil, and a good punch of sea salt and olive oil. It ends up being like a proto-pizza. The order of toppings is: Olive oil, sea salt, tomato, cheese, olives, dried herbs, another hit of salt and another hit of olive oil.

That then goes in the oven for 25 to 30 minutes. It’ll depend on your oven. I check it after 20 minutes and turn the baking pan 180 degrees for a more even bake and then bake for another 8 minutes.

I remove the focaccia from the oven and immediately transfer it to a cooling rack. The bread should slide right out of the pan with little to no effort thanks to the crazy amount of olive oil involved.

Serve:

I let the bread rest of at least 30 minutes. It’s best to serve while it’s still nice and warm but all the toppings are set.

I cut the focaccia into 12 single servings and that’s it. You’re ready to tuck in!

The bread has an amazingly crunchy — almost fried — bottom. This provides an olive-oil-infused base that supports light and salty bread.

The interior of the bread is the real star of the show. There are bubbles galore with slight sour bite. It’s thick, comforting, and delicious. I ate two pieces without hesitation. No regrets.

As mentioned above, you can make this with simple toppings and use it as sandwich bread too. The above is the exact same recipe with only olive oil, salt, and dried thyme. Everything else is exactly the same.

I then used that bread to make focaccia BLTs and, holy shit, those were amazing sandwiches. If you’re into the Twitter/ internet trend of baking during the quarantine and you want to try bread, this is the perfect place to start. It’s relatively easy and insanely tasty — the perfect combo for the (stuck at) home cook.

Shopping List:

• All-Purpose Bread Flour
• High-grade Extra Virgin Olive Oil
• Sea Salt or Kosher Salt
• Dry Active Yeast
• Fresh Honey
• Dried Thyme, Oregano, and Basil
• Toppings of your choosing

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For everyone trying to keep kids entertained indoors right now, you deserve some backup. We aren’t ~toying~ with you – these shops are game changers.

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My wallet is shaking.

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“We’ve been at each other’s throats…real bad. Real bad.”

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Dr. James Goodrich operated on Anias and Jadon McDonald when they were just 13 months old.

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The news anchor and brother to New York Gov. Andrew Cuomo said he had been experiencing fever, chills, and shortness of breath.

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Category is…social distancing!

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While the coronavirus has pushed back concert tours, festivals, and record releases, many pop musicians are pushing forward with new music. Dua Lipa debuted her hotly-anticipated record Future Nostalgia, Rosalía unveiled a personal ballad, and Rihanna returned after months of teasing new music with a collaborative single.

Each week, Uproxx rounds up the best new releases. Listen up.

Dua Lipa — “Hallucinate”

Dua Lipa finally released her sophomore album, Future Nostalgia. While the singer had already released a handful of singles, Future Nostalgia arrived with more stand-out hits and “Hallucinate” is a strong contender. A fast-paced, metallic beat provides a backdrop for Lipa’s energetic ’80s pop nostalgia on the upbeat track.

Rosalía – “Dolerme”

Rosalía is the next musician to offer a distraction from the current state of the world through music. The singer released the guitar-driven ballad, “Dolerme,” as a way for her fans to stay calm during quarantine. In a statement, Rosalía described how the process of writing the song helped her mental health: “I am in quarantine and I have lost track of time a bit because I decided that I was not going to think about it too much and that instead I was going to put my energy and my heart into doing something for others, in my own way.”

Rihanna, PartyNextDoor — “Believe It”

Rihanna has been teasing new music for months, even finding joy at her fan’s anxiousness for her next album. But Rihanna’s latest single doesn’t come from R9, rather, an unlikely collaboration with PartyNextDoor off his recently-released LP PartyMobile. The swooning track features a wonky beat alongside Rihanna’s distinguished musings about finding trust in a relationship.

Jessie Reyez — “Coffin” Feat. Eminem

Jessie Reyez first arrived on the scene with the captivating single “Figures” five years ago. After releasing a handful of collaborations and two EPs, Reyez is finally ready for her debut album. Reyez released her first full-length effort Before Love Came To Kill Us this week, and with it arrived a compelling collaboration with Eminem. Pivoting from his usual catalog, Eminem spits verses about a toxic relationship beside Reyez’s soaring vocals and gentle melody.

Ingrid Andress — “The Stranger”

After Apple Music announced the Ingrid Andress as the first female country artist named to their Up Next program, the singer shared her debut album Lady Like. Showcasing her knack for brutally honest songwriting, “The Stranger” arrives as the album’s center point. The track melts emotive piano with Andress’ evocative vocals to craft a touching portrait of love.

Austn — “Phases”

17-year-old singer/songwriter Austn shared his newest single “Phases” this week. The buoyant single takes a chapter from the singer’s incredibly inspiring life story. Partially-deaf since birth, Austn underwent restorative surgery at the age of four and shortly after discovered his love for music. The singer left home at the age of 14 to pursue an acting career in LA before embracing his musical side with his debut EP Abandonment.

Giveon — “Favorite Mistake”

R&B crooner Giveon released his debut EP Take Time after making a name for himself on Drake’s “Chicago Freestyle.” Off the recent mixtape, “Favorite Mistake” stands out as a showcase of Giveon’s talent. The singer’s deep velvet broodings stand out over a breezy downbeat.

Alaina Castillo — “Just A Boy”

Alaina Castillo made a splash with her recent single “Ocean Waves.” Castillo is back with the intimate anthem “Just A Boy.” Over a simple electric guitar riff and a snapping beat, Castillo’s loungy vocals cut through to deliver an honest account of the struggle of modern relationships.

Alina Baraz — “More Than Enough”

Alina Baraz has been signaling a new era of music by steadily releasing a handful of single as a follow-up to her 2018 effort The Color Of You. The singer’s latest track arrived in the form of “More Than Enough,” a silky-smooth ballad highlighting Baraz’s entrancing vocals and lush production.

Major Lazer, Marcus Mumford — “Lay Your Head On Me”

In another unlikely collaboration, Major Lazer teamed up with Mumford And Sons’ Marcus Mumford for the feel-good tune “Lay Your Head On Me.” More stripped-back than Major Lazer’s former catalog, the track features Mumford’s signature folksy-delivery melted with the electronic group’s infamously triumphant beat drops.

Some of the artists covered here are Warner Music artists. Uproxx is an independent subsidiary of Warner Music Group.