Cooking for one

A lot of my clients don’t cook often because they’re just cooking for themselves.  I agree: it’s hard to cook for just one.  You either have to be great at halving recipes (harder than it sounds) or eating a lot of leftovers (which can get boring).

The Washington Post recently published an article that offers up helpful tips for cooking in smaller portion. Check it out.

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2 thoughts on “Cooking for one

  1. M. HItt says:

    I, too, am guilty of not cooking very often or of cooking items that last for a couple of weeks in the fridge (meatless lasagne, macaroni & cheese, to name the most common). I do find and toss “mystery” foods from my fridge and freezer at times, as well as things that I have forgotten about until they are too old to eat. As tasty as many the frozen entrees are, even the “health store” selections are loaded with sodium and sometimes taste more like the aftermath of a salt-factory explosion than like food. And they are expensive. I am glad to see a post about cooking for one. Thank you.

  2. Richard says:

    Thanks for the information and the link for info on cooking for one. The newspaper article gave some useful hints. I wish stores would clue in to the number of people that cook for one these days – students, young singles, divorcees, gays and lesbians, widows and widowers … there are lots of us out here who for one reason or another are coking for one these days.

    But still you have to buy a whole loaf of bread … and throw out part of it as stale. And salad fixings are a mess … you end up throwing stuff out ever week in the suburbs and small towns. How I miss the city with its salad bars in the stores. City singles have moe options than small town singles.

    Thanks for the information Hadley and all the great recipes!

    Uncle Richard

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