From the award-winning food editor of The Washington Post comes a cookbook aimed at the food-loving single. Joe Yonan brings together more than 100 inventive, easy-to-make, and globally inspired recipes celebrating solo eating. Dishes like Mushroom and Green Garlic Frittata, Catfish Tacos with Chipotle Slaw, and Smoked Trout, Potato, and Fennel Pizza will add excitement to any repertoire and forever dispel the notion that single life means starving, settling for take-out, or facing a fridge full of monotonous leftovers. Yonan also includes shopping and storage tips for the single-chef household, along with creative ideas for making use of extra ingredients. Serve Yourself makes cooking for one a deeply satisfying, approachable pleasure. And with such delectable meals, your solo status could be threatened if you’re forced to share with others!
"So heads up, single cooks! Get inspired to cook delicious meals just for yourself with these tips and recipes from the author." Epicurious.com
"Joe Yonan's written a book of recipes so electric and stimulating anyone who co-habitates with a loved one will seriously consider a trial separation just to eat this food the way it was intended to be eaten." Adam Roberts, creator of The Amateur Gourmet
"Eating by yourself is one of life's great pleasures. Joe Yonan also proves that great food for one can be fast, simple, and delicious. So pour yourself a glass of wine, fire up the oven for a crisp, hot cheese and fig pizza, or stuff a few tacos with slow-roasted Mexican pork. And the best part? — you don't have to share!" David Lebovitz, author of Ready for Dessert and The Sweet Life in Paris
Preface x
Acknowledgments xiii
CHAPTER 1
BASIC RECIPES, CONDIMENTS, AND PICKLES
12-Hour Tomatoes 2
Corn Broth 3
Herbed Lemon Confit 4
Spicy Hummus 5
Mulled Wine Syrup 6
Cashew Tamari Dressing 7
Parsley Garlic Dressing 8
Cilantro Vinaigrette 9
Blueberry Lemon Jam 10
Strawberry Vanilla Jam 12
Salsa Verde 14
Blackened Salsa 16
Red Pepper Chutney 17
Cabbage and Pear Kimchi 18
Citrus-Pickled Onions 19
Pickled Anchos 20
Essay:Réservation pour Un 24
CHAPTER 2
EGGS
Benedict Rancheros 29
Low, Slow, and Custardy Eggs 30
Mushroom and Green Garlic Frittata 32
Baked Egg in Fall Vegetables 33
Swiss Chard, Bacon, and Goat Cheese Omelet 34
Shrimp and Potato Chip Tortilla 35
Puffy Duck Egg Frittata with Smoked Salmon 36
CHAPTER 3
SWEET POTATOES, BEANS, AND OTHER VEGGIES
Sweet Potato Soup Base 41
Sweet Potato Soup with Chorizo, Chickpeas, and Kale 43
Sweet Potato and Orange Soup with Smoky Pecans 44
Miso Pork on a Sweet Potato 45
Curried Shrimp on a Sweet Potato 46
Home-Cooked Beans 47
Roasted Chile Relleno with Avocado-Chipotle Sauce 48
Peasant’s Bowl 50
Ex-Texas Salad 51
Spicy Black Bean Soup Base 52
Black Bean Tortilla Soup with Shrimp and Corn 53
Black Bean Soup with Seared Scallops and Green Salsa 54
Stewed Cauliflower, Butternut Squash, and Tomatoes 55
Warm Spinach Salad with Shiitakes, Corn, and Bacon 56
Fall Vegetable Soup with White Beans 58
CHAPTER 4
MEAT, POULTRY, AND SEAFOOD
Essay: Deep in the Heart of Texas, We Bread Steak 60
Pan-Fried Sirloin with Smashed Potatoes and Anchovy Sauce 62
Texas Bowl o’ Red 63
Chili Cheese Enchiladas 64
Spicy Glazed Mini Meatloaf 65
Yucatan-Style Slow-Roasted Pork 66
Pork Chop with Apples and Brussels Sprouts 68
Essay: First, Kill Your Chicken 69
Roast Chicken Leg with Gremolata and Sunchokes 72
Pineapple-Juice-Can Hen and Baby Potatoes 74
Wine-Braised Chicken Thighs with Olives, Prunes, and Almonds 76
Cornish Hen with Cherry-Hazelnut-Wine Sauce 77
Mahi Mahi with Kiwi-Avocado Salsa and Coconut Rice 79
Turbot with Tomatoes, Walnuts, and Capers over Couscous 80
Gingery Glazed Halibut with Carrots and Baby Bok Choy 81
CHAPTER 5
TACOS
Homemade Corn Tortillas 84
Austin-Style Breakfast Tacos 86
Tacos de Huevos 87
Tacos with Mushrooms and Chili-Caramelized Onions 88
Chickpea, Spinach, Feta, and Pepita Tacos 89
Pastoral Tacos 91
Korean Short Rib Tacos 92
Cochinita Pibil Tacos with Habanero Salsa 95
Smoked Turkey Tacos with Mole Verde 96
Duck Breast Tacos with Plum Salsa 99
Catfish Tacos with Chipotle Slaw 101
Shrimp Tacos with Grapefruit-Black Bean Salsa 102
CHAPTER 6
PIZZA
No-Knead Pizza Dough 104
No-Knead Pizza Dough with Spelt 105
Smoky Pizza Margherita 106
Kimchi, Ham, and Fried Egg Pizza 107
Mushroom and Speck Pizza 109
Fig, Taleggio, and Radicchio Pizza 111
Smoked Trout, Potato, and Fennel Pizza 113
Eggplant and Spicy Hummus Flatbread 115
Three-Pepper Pizza with Goat Cheese 118
CHAPTER 7
SANDWICHES
Pulled Pork Sandwich with Green Mango Slaw 121
Gingered Chicken Sandwich with Avocado and Mango 122
Tuna, Egg, and Potato Salad Sandwich 123
Philly-Style Chicken Cutlet Sandwich 125
Tuna, Chickpea, and Arugula Sandwich 126
Avocado, Smoked Oyster, and Pistachio Bruschetta 127
Smoked Trout, Green Apple, and Gouda Sandwich 128
CHAPTER 8
RICE, GRAINS, AND PASTA
Thai Fried Rice with Runny Egg 132
Corn Risotto with Roasted Cherry Tomatoes 135
Fried Rice with Cauliflower and Kimchi 136
Curried Butternut Squash Risotto 137
Personal Paella with Squid and Scallions 139
Faux-lognese with Pappardelle 140
Farfalle with Cantaloupe and Prosciutto 141
Farro Salad with Chickpeas, Cherries, and Pecans 143
Charred Asparagus, Tofu, and Farro Salad 144
Miso Mac and Cheese with Mushrooms 145
Spicy Almond Soba Noodles with Edamame 147
Fedelini with Tuna Ragu 148
Fideos with Sardines and Bread Crumbs 149
CHAPTER 9
DESSERTS
No-Bake Chocolate Oat Cookies 152
Cardamom-Brown Sugar Snickerdoodles 153
Pistachio Butter Cookies 154
Cappuccino Tapioca Pudding with Cardamom Brûlée 157
Hibiscus-Poached Peach 158
Spicy Coconut Sorbet 159
Yogurt Parfait with Rhubarb-Ginger Sauce and Strawberries 160
Yogurt Parfait with Mulled Red Wine Syrup, Oranges, and Almonds 161
Coconut French Toast with Bananas Foster 162
Cherry-Almond Tart 163
Blueberry-Lemon Tart with Toasted Coconut 165
Essay: Cooking for Two 166
Index 170