Simmer Down

Winter doesn’t reward spontaneity. It rewards choosing a pot and sticking with it. Meals are decided early, left to cook, and allowed to take over the evening. This is when cooking stops being a task and becomes the plan—slow, hot and unbothered. AIR SUPPLY’s winter cooking edit leans into that logic that makes sense for right now: the Balmuda Teppanyaki, which turns dinner into an activity; Japanese donabe steamers made for low heat and long conversations; Christophe Pourny’s French aprons, because if you’re committing to the stove, you might as well dress for it. Less rushing, more staying put, and food that’s happy to take its time