The one-pot Sunday that feeds the whole week
Cook once, eat well for days, wash almost nothing.
A big pot of something braised on a Sunday afternoon is the closest home cooking gets to a superpower. It fills the house with a good smell and the fridge with dinners.
Beans, a cheap cut, a heap of aromatics and time do most of the work. The recipe barely matters; the method — low, slow, unhurried — is the whole trick.
By Wednesday you are not cooking, you are reheating, and on the worst evening of the week that is a genuine kindness to your future self.