The Simmer journal
Three or four times a month, one of our cooks writes up something they have learned the slow way — technique, photography or plain weeknight strategy.
Technique
Deep, jammy onions are the cheapest way to make almost any savoury dish taste like it took all day. Here is the timing, the pan and the two mistakes that keep most cooks stuck at 'lightly browned'.
Photography
You do not need a camera, a lightbox or a marble slab. You need one window, a clean edge and the discipline to shoot before you sit down to eat.
Weeknights
A repeatable framework for turning half a cabbage, a lonely carrot and yesterday's rice into a meal you would happily post — without a recipe.