That’s exactly what I’m all about—slow, thoughtful cooking that lets flavors talk to each other. I once made a slow‑roasted leg of lamb in a cast‑iron pot with root veggies, garlic, rosemary, and a splash of red wine. It was simmered on low for hours, and the aroma filled the whole house like a memory from another era. The meat ended up so tender it fell off the bone, and the sauce was thick enough to scoop out a spoonful and feel the history in every bite. What’s your go‑to slow‑simmer?