Last weekend there was a national uptick in cooking: long simmers, kneading, and focused knife work specifically. (This is an unconfirmed report but supported by circumstantial evidence among our editorial team of ten-ish.)
We cooked enough to feed our respective blocks—some of us did share with the neighbors in order to keep the fridge clear enough to fill up again (win, win). And we cooked food that wasn’t particularly frilly or experimental.
Deb Perelman said, of Thanksgiving, “I don’t think we travel by buses, trains, cars and planes, often during inclement weather [...] for an edgy new recipe someone found in a fancy food magazine this year.”
The same goes for when you’re cooking for comfort. With hopes that it inspires this weekend's cooking, here's what the editorial team made this past weekend:
On a good week, I end the weekend with my fridge looking like this, all the dinner components for the week, packed up and ready to be mixed and matched. And wow was this weekend good for cooking; I chopped and simmered away some of my disappointment, my disbelief. #anewwaytodinner
A photo posted by Amanda Hesser (@amandahesser) on
Tell us: What do you cook to comfort?