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 my boyfriend and I learned to live on one income
- He said he was leaving. She ignored him.
- Affirmative action is doomed. Here's what progressives should do about it.
- Why the poor's investment of choice is so alarming
- 31 TV shows to watch in 2014
- Why Texas Republicans may want to cool the anti-Obama land-grab talk
- Why China's Communist Party is headed for collapse
- Why atheism doesn't have the upper hand over religion
- Why conservatives see rural America as the 'real' America
- How to make perfect fried rice in 6 easy steps
Subscribe to the Week