Cooking Solo: The Joy of Cooking for Yourself

Cooking Solo: The Joy of Cooking for Yourself

Klancy Miller

Language: English

Pages: 128

ISBN: B01FRZ0HH8

Format: PDF / Kindle (mobi) / ePub


100 delicious recipes to make meals for yourself with style, sophistication, and the occasional indulgence

At a time when 31 million American adults live alone, Klancy Miller is here to show that cooking for one is something to embrace. While making single servings from other cookbooks means scaling down ingredients, adjusting cooking times, or being stuck with leftovers, Cooking Solo gives readers just what they need to make a delicious meal—all for themselves. Among the few other “cooking for one” books, this is the first by a hip young woman, whose vibrance and enthusiasm for cooking for herself comes through in the 100 attractive recipes like Tahitian Noodle Sandwich, Smoked Duck Breast Salad, Spicy Pork Burger with Coconut, and Mackerel with Lemon and Capers. Klancy also includes a chapter on entertaining at home, because being single still means having fun with friends.  

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Four Meals in One medley (recipe), or it can be made with meat from a supermarket rotisserie chicken. The recipe makes about 1 cup of chutney, which can be used as a spread on toast or other sandwiches. Refrigerate it for up to a week in a mason jar or other covered container or freeze it in an airtight container for up to 2 months. FOR THE CHUTNEY: 2 teaspoons extra-virgin olive oil 2 tablespoons chopped red onion 1 cup chopped ripe mango 1 tablespoon apple cider vinegar 1 teaspoon light brown

greens on a serving plate, arrange the avocado slices on top, and place the smoked mackerel on the avocado. Drizzle the salad with the dressing and serve. SCAVENGER HUNT FRIED RICE WITH KALE SCAVENGER HUNT FRIED RICE WITH KALE makes 1 serving I’D FORGOTTEN TO GROCERY SHOP, and when I opened the refrigerator at dinnertime, the shelves were almost bare. With kale, rice, and a few other staples, I put together this tasty meal in a bowl. The moral of the story is that you can often create

smoky flavor that I thought would work well with salmon. It does—and is even better combined with toasted sesame oil and maple syrup. Look for shiso or its Korean cousin, perilla, at Asian markets. I like to serve this dish with the Watercress, Cilantro, and Arugula Salad (recipe). Save half the fish for Second-Day Salmon with Linguine (recipe). 1 (½-pound) salmon fillet 1 teaspoon freshly squeezed lemon juice Salt � teaspoon maple syrup � teaspoon soy sauce � teaspoon toasted sesame oil 3 fresh

(YOU’RE IN LOVE PASTA) makes 2 servings YOU’RE BESOTTED. You dragged yourself to a party you didn’t want to go to, and you met someone at the punch bowl. He or she is drop-dead gorgeous and a great conversationalist. Sparks flew. There was so much laughter. A connection like you haven’t felt in ages. You’ve been seeing each other for a few weeks, and now it’s time to do something cozy, impressive, and homemade. Enter this mouthwatering recipe: sensual ribbons of fresh pasta bathed in a savory

ingredients first thing, pop the frittata-soufflé into the oven, and sit down to eat when you get out of the shower. If, like me, you’re not an early riser, this makes a great weekend breakfast—especially with Rosemary-Cheddar Buttermilk Biscuits (recipe). 2 large eggs � cup heavy whipping cream Salt Freshly ground black pepper � teaspoon extra-virgin olive oil 4 cherry tomatoes, halved � teaspoon chopped fresh cilantro (optional) 1 Preheat the oven to 400°F. 2 Break the eggs into a medium

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