Bon Appétit (February 2016)
There's something Nigella Lawson said once on her cooking show, and now, even a decade after we first heard her say it, it pops into our head from time to time.
We forget now what she was actually making that day, but it was some long-cooking thing like a braise or a stew. And Nigella said, in that gorgeous syrupy accent of hers, that quick dinners are great, but "there are other times when you really want to inhabit your kitchen."
We've always loved that idea. When you're not rushing to get a meal on the table for a midweek dinner, cooking can be an incredibly pleasant thing. When you have an opportunity to slow down and take your time, an afternoon in the kitchen can be lovely. You can truly inhabit your kitchen.
The current issue of Bon Appétit has a feature devoted to the joys of slow-cooking on a Sunday, called "On the Seventh Day, We Cook." There's a dish of Braised Duck Legs with Polenta and Wilted Chard and a Kimchi-Braised Chicken with Bacon that we'd love to try.
This past Sunday, a damp, dreary cold day that was perfect for inhabiting our kitchen, we set about making these Roasted Short Ribs With Cauliflower And Celery.