Table for One is a column by Senior Editor Eric Kim, who loves cooking for himself—and only himself—and seeks to celebrate the beauty of solitude in its many forms.
With all the solo cooking I do in my day to day, it can be hard to buy just the right amount of ingredients for any given recipe. But there is, for me, something so curiously satisfying about procuring only what I need for a single serving, and nothing more. An eggplant, a lemon, and a sprig of mint for a salad; a perfect boneless, skin-on duck breast from the butcher; a half-pound of shrimp for nights when all I want to eat is shrimp. No leftovers.
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