'Serve Yourself' on Serious Eats

Pan-Fried Sirloin with Smashed Potatoes and Anchovy Sauce

Yonan has a solid understanding of the fact that most solo eaters aren't about to spend an hour or more making dinner for themselves, and has tailored his recipes accordingly. This steak and potatoes dinner clocks in at under half an hour including resting time for the sirloin. New potatoes boil while the steak is searing and are then smashed and browned in the steak's pan juices. Once the potatoes have crisped they are removed from the skillet and a quick pan sauce of lemon, parsley, and anchovies is warmed and poured over the plate. More

Cook the Book: Cardamom-Brown Sugar Snickerdoodles

These Cardamom-Brown Sugar Snickerdoodles bring together two simple and elegant flavors: aromatic cardamom and dark, almost caramelly brown sugar. The dough is blended in a stand mixer, chilled, portioned, and rolled in cardamom-scented sugar. At this point you bake as many snickerdoodles as you'd like (they keep for about three days) and freeze the rest of the dough. More

Cook the Book: Yucatan-Style Slow-Roasted Pork

Once your pork is roasted, it can be portioned out and incorporated into all sorts of easy weeknight meals. It makes a killer pulled pork sandwich (even better when topped with some slaw), incredible tacos (especially with some quickly pickled onions), or on its own with rice and beans. You could even make a "faux-lognese" sauce, by cooking it down with carrots, celery, shallots, white wine, and crushed tomatoes. More

Cook the Book: 'Serve Yourself'

This week we're going to set the table for one with recipes from Serve Yourself. We'll be mixing up a batch of No-Knead Pizza Dough to make a Fig, Taleggio, and Radicchio Pizza, testing out a Philly-Style Chicken Cutlet Sandwich, and braising Yucatan-Style Slow-Roasted Pork. Enter to win a copy here! More

Meet & Eat: Joe Yonan, Washington Post Food Editor and Cookbook Author

We've become so accustomed to divvying recipes up to fit a solo meal, or just Tupperwaring the leftovers. How often do you see a recipe that says "serves one"? Subtext: you're eating alone?! That's why Washington Post food editor Joe Yonan started his "Cooking for One" column for the paper awhile back. The idea to write Serve Yourself, our Cook the Book this week and not to be confused with the John Lennon song, came out of the column. We talked to Joe about writing the book, the challenges of shopping for solo cooking, and if this project made his social life suffer significantly. More

Benedict Rancheros

A mash up of two great breakfast dishes—eggs benedict and huevos rancheros, these Benedict Rancheros are ideal anytime eating. A corn muffin is topped with a layer of black beans (homemade or store bought, it's your call), poached eggs, and finished with a quick cooked salsa. This is the kind of plate that is ideal for eating alone, comforting and hearty but not all that heavy on the prep. More

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