There are the nights when dinner can't come fast enough — when we need a hot meal on the table in less time than it takes to watch an episode of TV in our pajamas (and when we proceed to watch five episodes after that). On such nights, we pat ourselves on the back for the fact that we cooked at all.
And then there are the long winter days that turn to night far too quickly, when we'll jump at any excuse to stay indoors. Puttering lends itself to projects, and that's where these meals come in. Thirty-minute meals they are not, though we promise they're not fussy. While the former sizzle and boil, these prefer to cook slowly — simmering on the backburner or braising until they're fall-apart tender — and leave you to your own devices whilst you knit socks, add kindling to the fire, and do other things that putterers do.
More from Food52...
THE WEEK'S AUDIOPHILE PODCASTS: LISTEN SMARTER
- How academia's liberal bias is killing social science
- Why Pakistan won't hunt down the terrorists within its borders
- Sorry, GOP, tax cuts don't pay for themselves
- 43 TV shows to watch in 2014
- What would a U.S.-Russia war look like?
- Pope Francis' American problem
- A brief history of the Christmas present
- How to be the most productive person in your office — and still get home by 5:30 p.m.
- 10 things you need to know today: December 20, 2014
- Your weekly streaming recommendation: The One I Love
Subscribe to the Week