Indulging in the delight of dining alone is one of life’s greatest pleasures. Whether you do it every night or every once in a while, there’s something satisfying about planning what you—and only you—want to eat at any given meal.
It’s easy to reserve your special-occasion cooking for a crowd, but putting the same amount of care into your own meal preparation is just as enjoyable. But cooking for one isn’t without its challenges, from avoiding a fridge full of half-used ingredients to ending up with leftovers that become boring after the third reheat. And scaling down recipes yourself often involves awkward measurements and complicated math.
When we were working on our new cookbook Cooking for One, we spent months thinking about these things. Here we’ve gathered some of what we learned and some of the recipes that resulted from those months in the Test Kitchen.
About the Book
Discover the joy of cooking for yourself with Cooking for One's more than 160 perfectly portioned, easy-to-execute recipes, flexible ingredient lists to accommodate your pantry, and ideas for improvising to your taste. Whether you have a partner with different dietary restrictions, a family with a busy after-school calendar, or are one of the 36 million Americans who live alone, this book is for you.
Designed with flexibility in mind, each recipe includes a Kitchen Improv box, which offers ideas for adding an extra layer of flavor, or altering the dish so it works for your tastes (and pantry). Ingredients themselves often lead you to another exciting meal—when you’re left with extra beans or half an eggplant, we direct you to another recipe as a way to use it up. We include guidelines for making a side dish the main event and tips for ingredient substitutions. Sometimes having a particular ingredient—a specific nut or herb, for example—matters less than just having something crunchy or fresh to finish the dish.
Every recipe in the book makes one serving, unless there is a Makes Leftovers tag, which means it can make enough for more than one serving. The only recipes that make leftovers are ones that make good leftovers—they keep well, reheat easily, and/or are easy to transform into a new meal altogether.
As for the recipes, they cover everything: fantastic side dishes, one-pan dinners, 5-ingredient soups, desserts, and lots more. This is your chance to eat whatever you want, however you want. [Save 17%]
Articles About Cooking for One
Recipes for One
Lemony Spaghetti with Garlic and Pine Nuts for One: No more pulling out two pots (not to mention washing them) just to get pasta on your plate—this bright, fresh, single serving of lemony pasta is made in a single skillet (not even a heavy pot), cooking liquid and all.
Sheet Pan Sausage Dinner for One: Fennel-studded Italian sausage is often used as a flavoring element, but the links are perfect to keep in the freezer (or, better yet, bought just a few at a time) for the center of a hearty, satisfying meal.
Sweet Potato Bacon Wrap: Sturdy sweet potatoes are the perfect (and unexpected) star of this make-ahead wrap. Salty, crispy bacon to contrasts the tender sweet potato, and peppery arugula and a mashed avocado dressed up with vinegar and fresh herbs give it punch and necessary tang. To keep the sogginess at bay, it was all about careful construction.
Simple Ratatouille for One: This classic Provençal meal celebrating late summer’s bounty of vegetables is usually a time-consuming dish that feeds a crowd, but we streamlined it by focusing on three essential components: eggplant, garlic, and tomatoes. This dish also makes great leftovers (serve it over toast, pasta or grains!), so we designed our recipe to make extra.
Creamy Mashed Potatoes for One: Mashed potatoes are a crowd favorite, but they feel like a hassle to make for just one person. (And who wants gloppy reheated mashed potatoes?) We wanted to eat mashed potatoes year-round (and not have to share), so we found a way to make the creamiest version of the stuff in less than 30 minutes.
Chocolate Chip Cookies for One: Sometimes you just want to treat yourself to some freshly baked chocolate chip cookies. (This recipe makes two.) But drastically scaling down a recipe often results in head-scratching measurements like half of an egg, so we did the heavy lifting for you. There’s no need for a mixer or even measuring cups here and, best of all, the cookies can be baked in your toaster oven.