On a Sunday afternoon last March, Gillian Dixon was cooking roast beef for lunch, which would normally fill her home in the United Kingdom with a distinct savory scent.
That day, though, something was amiss: “I suddenly thought, ‘I can’t smell the beef,'” Dixon, 53, recalled.
Her concern mounted when she took a bite of the roast and couldn’t taste it.
Back then, Dixon was unaware that she was experiencing a symptom of COVID-19, and that she would become a COVID “long-hauler,” with her sense of taste and smell disappearing for nearly a full year because of the disease caused by the coronavirus.
Ryan Riley is a British chef who has spent the past several months concocting an array of science-based recipes to help people like Dixon enjoy food even though their sense of smell and taste is compromised.
He co-wrote the cookbook “Taste & Flavour,” which has recipes that