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Cooking for Two: Most Popular Articles

These articles are the most popular over the last month.
Recipes to Make the Most of Your Pork Leftovers
Leftover pork is far easier to deal with if you plan in advance. These recipes are quick, easy, delicious and quickly reduce a pork roast to fond memories.
Whip Up Delicious Muffalettas for a Taste of...
The key ingredient to a muffaletta sandwich recipe is the muffaletta Olive Mix (you'll find a link to that recipe here). Ideally you want to make the sandwich an hour or two before eating it so the juices from the olive mix can soak into the bread, which makes this a perfect picnic sandwich.
Bacon and cheddar cheese make biscuits even...
These hearty bacon and cheese studded biscuits go great with soups and stews, or make a wonderful breakfast for two.
Make the Most of Leftovers with This No-Fuss...
When I was in college my roommates and I used frequently make a dish we called "Grunt." (Hey, we were
Make Delicious Muffaletta Olive Salad in 3 Easy...
The recipe for a Mufaletta Olive Salad mixture is the key to a great muffaletta sandwich.
Whip Up Mushroom Duxelles for an Elegant...
This recipe for mushroom duxelles produces an intensely flavored sautéed mushroom and shallot mixture. I was introduced to the concoction when I first made Beef Wellington, a classic use of this semi-paste. Makes 1 cup.
A Perfect Weeknight Treat: Quick and Delicious...
Gyros are a classic Greek sandwich. Traditionally made of slices of marinated pork, packed on a spit, and then roasted in front of a fire, the gyro is one of the world's great sandwiches. Makes 4.
Beef Wellington Recipe: 7 Steps to an Elegant...
This recipe for individual Beef Wellingtons looks like a million dollars and tastes like heaven. It's also surprisingly easy to make, albeit time-consuming, but can easily be completely prepped a day in advance. Serves 2.
Everything You Learned about Cooking Mushrooms...
Soaking mushrooms, piling them into a pan, and boiling with a little water is the easiest way to cook them, and results in deeply flavored, beautifully browned mushrooms.
A Sweet and Savory Roasted Rutabaga Recipe
Roasting rutabaga concentrates and highlights it's natural sweetness. In this recipe I season the rutabaga with a dried Italian Herb mixture, which also highlights the sweetness. Serves 2.
Technique: Microwaving Corn
I have a confession - I love my microwave, especially for corn. Mostly (almost exclusively in fact) I use it for warming up food I've already cooked. But corn is an exception.
The Best Meat and Poultry Cuts for Two
With ingenuity and planning, an experienced cook can use most cuts of meat and poultry and come up with a great dinner for two, but some cuts are better choices for couples than others. Here are five of my favorites cuts, plus great recipes that will get you started with them.
Basic Biscuits: All American Goodness
Biscuits are one of the most popular quick breads and are found all over the United States. This recipe makes six big puffy biscuits, that's two each for supper and one each leftover for breakfast.
Recipe: Red Salsa
As far as reward to effort ratios go, this red "table salsa" is about as high as it gets. I used to roast,
Delicious Homemade Chocolate Brownies for Two
The problem I have with brownies is I can't quit eating them. This recipe still makes more brownies than I need but isn't outrageous for two people.
5-Step Recipe for Mexican Rice
Mexican rice (or Spanish rice) is a staple in Mexican restaurants and one of my favorites.
7 Chinese Take-out Favorites to Make at Home
With these Chinese-American restaurant favorites to make at home, you'll never miss take-out.
Ingredient: Gastrique - French Sweet and Sour...
Gastriques are a sort of classic French sweet and sour sauce. The primary flavor (and some of the sweetness) typically comes from fruit (peaches, berries, mangoes and so on) and the sour from vinegar.
Falling-apart tender short ribs in wine sauce
Fork-tender short ribs in savory red wine sauce are complemented by a trio of vegetables in this hearty braised dish reminiscent of the French Boeuf Bourguignon.
Beef Enchilada: More Tex than Mex
Beef Enchiladas are one of my favorite ways of using up leftover beef - or chicken or pork for that matter. But they're also great made from scratch.
Peach Cobbler: Eating the Sun
Peach cobbler may be my favorite dessert. Each year I look forward to locally-grown peaches more than anything else and when they finally appear at the farmers' market I always buy too many.
Recipe: Peach Crisp for Two
With a little fruit and an easy-to-make topping, this peach crisp is the perfect end to your dinner for two.
Crunchy, juicy fried shrimp make a perfect...
Crunchy on the outside, juicy and flavorful on the inside, panko-fried shrimp make a delicious appetizer, a great addition to main-dish salads, or an unusual taco filling.
Give Your Meals a Burst of Flavor with Fresh...
Gremolata is a combination of lemon zest, garlic, parsley, and olive oil. Traditionally an addition to Osso Buccoit is also great as a garnish on grilled or roasted lamb, pork chops, beef, and even roasted potatoes. Serves 2.
Mexican Ceviche-Style Shrimp Cocktail
This Mexican-inspired shrimp cocktail is not a true ceviche -- instead, the shrimp are lightly poached in lime-infused water and marinated in lime juice while they cool. The combination of shrimp, crunchy vegetables and spicy sauce is delightful and refreshing.
Grilled Swordfish Steak: Succulent Seafood
Grilled swordfish steaks take 30 minutes to marinate and 10 minutes to cook. So take off your coat, squeeze some lemon juice on the steaks, and relax with a cocktail. No muss, no fuss, mighty good eating.
Ingredient: Juniper Berries
Juniper berries have a wonderfully piney taste - most like rosemary if you looking for a comparison - but more resinous and with citrus overtones.
How to Make Tasty Bacon Roasted Chicken Breast...
I'm all about cooking once and eating several times - I think it makes huge sense for one or two-person households. This recipe combines the flavors of chicken, bacon and herbs to make a satisfying meal - or two
You know you want this shrimp salad sandwich
Savory, creamy Maryland-style shrimp salad with crunchy celery and scallions makes a great sandwich filling for a light dinner or lunch for two. It's also delicious over salad greens.
Carpaccio: A Recipe for Italian Sophistication
Carpaccio is an Italian recipe for a raw beef appetizer dressed with a lemony mayonnaise. My Carpaccio recipe uses a balsamic vinaigrette and is a great summer meal.
Make This Lunch Counter Favorite at Home
This version of the classic diner tuna melt sandwich features savory tuna salad, melted cheese and crisp, buttery bread.
How to make Hollandaise sauce in a small batch
This recipe makes two servings of rich, lemony Hollandaise sauce.
Cuban Sandwich: Miami's Claim to Fame
Cuban sandwiches are marvelous things consisting of roast pork, ham, salami), dill pickles, Swiss cheese, and yellow ball-park mustard; built on a bread similar to Italian; and then grilled. Serves 2.
Make Sweet and Smoky Broiled Mahi-mahi in Just...
This paprika mahi-mahi is a perfect weeknight meal - it only takes 8 - 10 minutes to cook. The Spanish smoked paprika provides a nice smoky flavor that accents the fish's sweetness.
Mayonnaise Grilled Salmon: Simple, Savory,...
Spreading mayo on fish before grilling it may seem odd, but mayo is mostly oil flavored with lemon juice, salt, and sometimes mustard and herbs - exactly the sort of ingredients you might ordinarily coat fish with before grilling it. Serves 2.
Red Lobster Cheese Biscuits
This recipe for Red Lobster Cheese Biscuits was different from the others in adding cold butter to the mix to make them more flaky. The trick works. And fair warning, if you double the recipe you'll simple eat twice as many.
How to Make Steamed Cabbage in the Microwave in...
Cabbage is one of those few things that actually cook well in the microwave. It's a dish I've always loved and using the microwave means making it is a breeze. It's a great quick and easy side dish. Serves 2.
Tzatziki Sauce: A Cooling Yogurt Sauce
"Tzatziki" is the Greek name for this yogurt-based sauce recipe, but variants on it are found throughout
Five Delicious Ways to Use Leftover Steak
While cooking a thick steak makes a great dinner for two, what do you do with the leftovers? Five great recipes provide a variety of ways to use up the rest of that delicious steak.
Macaroni Salad Goes Upscale
Deli-style macaroni salad gets a flavor boost from sliced Spanish olives, while ham and cheese make it hearty enough for a light entree.
Mediterranean Pork Roast with Garlic and Rosemary
This outstanding recipe for a Mediterranean Pork Roast is juicy, packed with the flavor of garlic and rosemary, and dead easy to make. Serves 2 with leftovers for sandwiches.
Classic Chicken Salad Makes Great Sandwiches
Classic chicken salad is enhanced with celery and scallions, spiced up with black pepper and celery salt.
How to Make Your Own Jerk Seasoning Blend
This jerk seasoning spice mixture recipe is great on fish, shrimp, pork, and chicken. It will keep in a sealed jar out of the light for six months so I always keep some on hand.
What You Need to Know About Choosing Salts
If you're wondering about the different kinds of salt and what to buy, read this explanation first.
How to Make the Perfect Roux for Sauces,...
Roux is a French word and refers to a combination of a lipid (fat or oil) and flour and is a key ingredient in, probably, thousands of dishes involving some sort of sauce.
Two ways to brown onions -- and neither are...
Whether you're cooking them slowly or quickly, a little knowledge about onion types and browning reactions is all you need for delicious, perfect onions every time.
What you get if you cross cheesecake, ice cream...
This silky frozen chocolate pie combines the best of cheesecake, mousse and ice cream for an unbeatable dessert.
Simple Southern Fried Pork Cutlets
An old southern favorite, this recipe for pork cutlets leaves out the traditional white gravy and it's load of calories, opting instead for a fresh and bright squirt of lemon juice. Serves 2.
Really easy homemade tomato soup
Using canned tomatoes makes this recipe almost as easy as opening a can of commercial soup, but it's so delicious you'll never go back.
What You Should Know about Safe Food Cooking...
We're taught that food should never be held at temperatures between 40 and 140 degrees Fahrenheit. That's because most bacteria will quite happily reproduce in that range. But note, the temperatures at which bacteria is killed varies according to the microbe.
Herb Broiled Trout
The best thing about this recipe for herbed broiled trout is how delicious it is. The second best thing is how quick and easy it is.
Five Great Ways to Cook Shrimp
Frozen (IQF or Individually Quick Frozen) shrimp are one of the best ingredients you can buy when you're cooking for two. They thaw and cook quickly, and they're so versatile you never have to feel you're eating the same thing.
Traditional Chicken Wings: Made from Tiny...
I first had chicken wings in Buffalo, and they couldn't have been simpler. The wings were fried but not battered and tossed with hot sauce and butter.
Pork Medallions with Apple Cream Pan Sauce
Pork medallions are one of my favorite meats and this recipe highlights their rich dense flavor and firm texture. And properly cooked it's is as tender as good steak. Serves 2.
Perk Up Your Cooking with 10 Great Sauces
The right sauce, whether Asian, Mexican, French or American, can elevate your cooking to a new level. These 10 choices are a great start.
Pork Pot Pie: Romancing the Leftovers
What do you do with leftover pork roast? Make a pork pot pie. At least that's what I did not long ago. I'd eaten the roast as a roast (it was seasoned with herbs and garlic) a couple of times. I'd made a sandwich and done a stir-fry, and I wanted something different to polish it off.
How to Make Individual Beef Wellingtons
This tutorial for making individual Beef Wellingtons looks like a million dollars and tastes like heaven. It's also surprisingly easy to make, albeit time-consuming, but can easily be completely prepped a day in advance.
Pulled pork gets an Asian twist
We sometimes leave the meat in chunks and serve this over rice, but usually we shred it and make it into
Recipe: Corn and Avocado Salsa
This fresh, crunchy salsa is mild and slightly sweet from the corn. It's delicious on tacos and quesadillas, or eaten with chips.
How to Make Your Own Muffaletta Bread
Muffaletta bread is essentially an Italian bread shaped it into a round flat loaf, it comes out of the oven about 8 inches in diameter and about 1 1/2 inches high. It turns out these dimensions are the perfect amount of bread for a mufalletta.
Grilled Mushrooms Make a Delicious Vegetarian...
A spicy pepper and onion mixture gets topped with mild cheese in these stuffed portobello (or portobella) mushrooms for a great vegetarian entree.
Tip: How to Cook Dried Beans
There is a surprising amount of lore associated with cooking dried beans - or perhaps it's not so surprising. But most of what your mother told you was wrong or at best only partially right. Here's the down-low on delicious beans.
Egg Salad: A Childhood Favorite
Egg salad has long been one of my favorite sandwich fillings. In fact, as a kid I never like peanut butter and jelly, but loved egg salad. This version has a nice kick. Makes 2 cups.
Potatoes O'Brien: A Tasty Tradition
This recipe for Potatoes O'Brien is a wonderful way to use leftover boiled or baked potatoes. In fact, it's worth cooking a few extra potatoes just to have the leftovers. Serves 2.
Chinese Pepper Steak: Better Than a Restaurant
This version of the popular Chinese-American stir fry dish includes a savory black pepper sauce that coats the succulent beef and seared vegetables.
Cuisinart Cookware: A Review of Multiclad Pro
Cuisinart Cookware is a high-quality cookware choice. As a cooking instructor I've had long-time experience with other name brands and I chose Cuisinart Multiclad Pro.
Basic Cheese Souffle: Light and Airy
This recipe for a basic cheese souffle is a starting point for dozens of variations on savory souffles an includes a link to a photo tutorial.
Pork-Stuffed Peppers: Variation on a Theme
I was so pleased with the Mediterranean Stuffed Peppers I recently made, that I cast around for another variation and I hit on using ground pork instead of ground beef.
Spicy New Orleans Remoulade
Creole mustard and horseradish give this New Orleans style remoulade a spicy kick.
Pork Fajitas: Taste the Real Sizzle
I like fajitas, but pork fajitas are my favorite and around here I can only get them if I make them myself. So that's what I do. This recipe works as well with beef and chicken so no need for multiple recipes.
Beef Stroganoff Uses Leftover Steak Beautifully
Beef Stroganoff -- tender beef and mushrooms in a savory sauce enriched with sour cream -- is a classic. This version uses leftover steak for an easy and delicious dinner for two.
Roast Lamb Leg: A Taste of Greece
Roast leg of lamb is one of my absolute favorite meals. I love lamb anyway, but roasting seems to bring out the best in it. This particular recipe is adapted from several Greek recipes and features traditional flavors like lemon, garlic and rosemary. Serves 2 with leftovers.
Oven-barbequed Ribs
To be honest, these Oven-barbequed Ribs won’t be as good as if they’d been smoked slowly over charcoal, but if you live in an apartment or the weather stinks they’re a great option. Serves 2.
Perfect Patty Melts
The classic patty melt, with Swiss cheese, grilled onions and rye bread, needs no condiments. When made correctly, it's perfect without them.
Best Bakeware for Two: All You Need is These 4...
A few well-chosen pieces of bakeware make scaled-down desserts for two a breeze.
Patty Pan Squash
Patty Pan Squash. Cooking for Two. Page 8.
Browned, juicy steak every time
Basting with butter gives this thick, tender steak an irresistible crust and perfectly done interior.
Florentine Pork Chops: A New Twist on an...
This recipe for Florentine Pork Chops is based on the Florentine Biftecca alla Fiorentina. There's no spinach involved, but it's still mighty good. Serves 2.
7 great ways to use avocados
Seven delicious ways to use up the other half of that avocado -- plus tips on storage that will keep it green and fresh.
Moorish Spice Mixture
This recipe for a Moorish spice mixture is intended for for pork, but I've found it's also great on chicken and lamb. Best of all, it keeps well so it's always handy.
Make it Snappy
Sometimes it's really hard to find time to cook for myself and to work up the gumption to care about cooking. It's not unusual for me to order a pizza or buy a burger once a month, but I did it three times in April. However, I still managed to make the rest of my meals myself.
Calabacitas: Seasoned Mexican Corn and...
This traditional Mexican Corn Saute is a favorite with my clients - especially in the summer when all the ingredients are fresh. But I also make it using frozen corn and canned tomatoes. Serves 2.
Menu-planning for Two
Creating meals for two needn't be difficult, but a little planning goes a long way toward making it easier to do with better results.
Fresh Tomato Soup: Soup with a Kick!
This soup is best made with fresh tomatoes in season, but it’s also pretty good made with canned tomatoes in the dead of winter. Serves 2.
Pork Dry Rub: A Pig's Best Friend
This pork dry rub recipe isn't particularly hot and, unlike many rubs, it doesn't contain any sugar because I also use it for grilled pork and the sugar will burn while grilling. Try this on smoked pork butt, pork ribs (smoked or grilled), and grilled chops.
Recipe: Crab Rangoon
Delicately spiced crab and cream cheese fill crisp wonton skins in this popular Chinese-American restaurant appetizer.
Peel-and-Eat Shrimp
When I was a kid growing up in Knoxville, Tennessee fresh shrimp was as rare as, well, shrimp teeth. But every now and then some aspiring entrepreneur would hire a truck down on the Gulf coast, load it up with shrimp fresh off the boat and packed in ice chests, and drive up here overnight. Then they'd set up in a parking lot somewhere and sell out of the truck. Whenever my mother spotted one of these trucks she'd stop and buy three to five pounds, and boil them up in beer and Old Bay seasoning.
Creole Crab Dip: Munching in New Orleans
This creamy, spicy, Creole Crab Dip make a delightful hors doeuvres served on crackers or endive. It's also quick and easy to make.
Recipe: Quick-Browned Onions
Unlike slow-browned onions, these savory sauteed onions retain their shape and more onion flavor. They're delicious on sandwiches or as a topping for steaks or chops.
Tip: Cooking Bacon
Frying is the way I learned to cook bacon and I still do when I want the bacon grease to oil the skillet for scrambled eggs or the griddle for pancakes. But when I want more than a slice or two or want perfect bacon I roast it.
Ingredient: Vinaigrettes
A vinaigrette is basically just oil, acid, and flavorings. If you get the proportions right you can make custom vinagrettes for any meal.
Blueberry Ice Cream
This recipe for blueberry ice cream is simple and delicious. A great treat that can be made with either fresh or frozen blueberries. Makes 1 qt.
Schnitzel Sandwich: Midwestern Feasting
A friend of mine recently posted a recipe for a schnitzel sandwich. A pork cutlet is breaded and fried pork cutlet and served in hamburger bun. I had to try it and I'm glad I did.
Lamb Tikka Masala
Tikka Masala is reportedly the most popular restaurant dish in England. It's an easy dish to make and if you discount the time it spends marinating in the refrigerator it's also quick to make, meaning you can serve it within 30 minutes. Serves 2.
Beef Braciole: Italian Genius
Braciole is a recipe for herbs and cheese, rolled up in meat. This recipe uses beef and is astoundingingly good on a winter's night. Serves 2.
How to Make Perfect Hard-Boiled Eggs Every Time
My guess is that everyone who has ever hard-boiled an egg has at some point over-cooked them (resulting in that sulphurous green layer around the yolk) or under-cooked them and ended up with a soft center. It's actually easy to cook eggs perfectly every time, but it's not straightforward. So here's the trick.
Recipe: Fresh Pasta for Two
If you've never had pasta made from scratch, you'll be amazed at the silky texture. With a pasta roller, pasta for two is easy and fun to make.
Spice up your stuffed peppers
These Italian-style stuffed bell peppers combine spicy sausage, rice and vegetables in a savory main dish for two.
Fried Chicken: A Southern Favorite
This recipe for fried chicken calls for marinating the chicken overnight in buttermilk and then pan-frying. It's great both hot and cold. Serves 2.
Patty Melt: A Lunch Counter Favorite
You know the Patty Melt: hamburger patty, grilled rye bread, Swiss cheese, and (often) 1000 Island dressing. When done well it's crisp and juicy, sweet and slightly salty, rich and savory.
The easiest tomato sauce ever
This tomato sauce for pasta or pizza is simple to make but packed with flavor.
Cold Cucumber Soup: Tart, Tangy, Tingly
This is a wonderfully cool and refreshing recipe for cucumber soup with a nice touch of exotica from the curry. Serve as a first course at dinner – particularly with fish – or with a sandwich for lunch.
Marinara Sauce: Make it Once, Serve it Often
I consider marinara sauce to be a kitchen staple, so I make this recipe in larger quantities than I need and then freeze it in freezer bags in one-cup amounts. Makes about 4 cups.
Broiled Trout with Lemon Cream Sauce
Broiled trout is a great dinner option. Quick and easy, it's perfect for a weeknight meal and because trout is usually farm-raised it doesn't cause harm to declining wild fish stocks. Serves 2.
Ingredient: Steak Seasoning
Steak seasoning is a great way to boost the flavor of an inexpensive steak. You can buy mixtures at the store, but making your own enables you to customize it.
Cottage Pie: Gaelic Goodness
The difference between recipes for cottage pie and shepherd's pie is the meat used. Cottage pie is made with beef and shepherd's pie is made with lamb. Serves 4.
Essential Cookware for Two: 6 Great Tools
These six pieces of kitchen equipment and cookware make cooking for two easier and more efficient, and they won't break the bank.
Recipe: Pie Crust
This flaky pie crust recipe is enough for a 6-inch pie or deep tart tin or for two 4-inch pie dishes. It's perfect for desserts or savory recipes like quiche or meat pies.
Delicious monkey bread in a smaller size
Monkey bread (pull-apart brown sugar cinnamon rolls) is a delicious breakfast or brunch treat. This recipe makes a small amount that's perfect for two.
Lobster Roll: aka Lobstah Roll
This version is odd because the best of the lobster rolls I had in New Hampshire and Maine vaguely reminded me of a bahn mi. So I quick-pickle a bit of shredded carrot and a scallion for the veggie component – it really brings out the luscious sweetness of the lobster.
Pickling Spice: Pungent Passion
This pickling spice mixture is based on the recipe published in Charcuterie: The Craft of Salting, Smoking, and Curing, by Michael Ruhlman and Brian Polcyn. A truly great book.
Asian Pear Vinaigrette: Sweet and Savory
I first developed a pear vinaigrette for a cooking class. It was excellent, but when I posted it some weeks later one of my readers, Wendy Tien, immediately turned it around made it Asian. I had no choice but to try her ideas and although dramatically different from my original recipe it was also delicious - two recipes for the price of one!
Shrimp and Grits: Low-Country Classic
This recipe for shrimp and grits is my take on a low-country classic: Savory, spicy, and luscious. Serves 2.
10 Favorite Casseroles
Casseroles are great most any time of year. They're usually fairly easy to make, they are often best when made with leftovers, they can be made in advance and cooked later and many of them freeze well. But I tend to like them best in the winter.
Horseradish Sauce
Horseradish sauce is the classic topping for a slice of prime rib. But it's also excellent on any steak or on lamb. I don't know if there are still places selling deep-fried battered mushrooms, but when I first had fried mushrooms, in Ruby Tuesday as I recall, this sauce was served for dipping.
Yogurt Chicken: Middle-eastern Street Food
Yogurt chicken (chicken marinated in yogurt) is a popular dish throughout the middle-east. It's often baked, but is excellent grilled. Serves 2.
Blueberry and Ricotta Muffins
My problem with ricotta is I can't buy less than a pint of the kind I prefer, but usually only need a cup - so what to do with the remaining cheese? Blueberry ricotta muffins, of course. These are wonderfully moist and have a good shelf life (2 - 3 days before they begin to go stale).
Fried Chickpeas (Ceci Fritos): Italian Munchies
These wonderful fried chickpeas aren’t so much fried as sautéed and are one of my favorite snacks. They take 10 minutes to make and about 30 minutes to eat with a glass or two of wine or a cocktail, which seems fair.
Chicken Picatta: Light, Quick, Delicious
Chicken Picatta is a variation on veal picata, but it's just as good when made with chicken breasts, something I almost always have in the freezer. Serves 2.
"Foolish" Peach Parfait: A Seasonal Fruit Dessert
Fresh juicy peaches are layered with a light, silky peach mousse in this delicious parfait.
Upgrade Your Grilled Cheese with Bacon
Bacon, red pepper and onion boost the flavor of these delicious grilled cheese sandwiches.
Technique: Pan Sauces
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Mushroom Sauce: Beef's Best Friend
This mushroom sauce is an easy and an ideal complement to roast beef, steaks, lamb, duck, and even meatloaf (if you forgo topping the meatloaf with ketchup). In fact, it's mighty good just poured on a toasted English muffin.
Blue Cheese Dressing: Different, Delicious,...
This recipe for blue cheese dressing is for blue cheese lovers only, it will knock your socks off.
Master the Art of French Bechamel Sauces
Bechamel is one of the mother sauces of classical French cooking. Bechamel is simply butter, flour, and milk and a bit of salt and pepper. It's often included in lasagna and pastitsio as is, but the French usually modify it in some way. Adding cheese produces Mornay Sauce, add crawfish (or shrimp or crab) and you have Nantua sauce, Soubise features onions sweated in butter, and you can make a cream sauce by substituting cream for the milk.
Baked Leeks with Lemon and Garlic
In this recipe the leeks are topped with garlic flavored butter, lemon zest, and buttered bread crumbs. Sreves 2.
Recipe: Salmon with Green Curry Sauce
Coconut milk and Thai curry paste for the base for this savory, complex sauce, which goes beautifully with seared salmon fillets.
Italian Green Beans: Tasting the Med
I took an Italian approach with the beans and after par-boiling them I sautéed them with garlic, pancetta and anchovies. Serves 2.
Tip: Fresh versus Dried Herbs
If I want fresh herbs I have to buy them - at $2 a package. And when I do I almost inevitably end up with 3/4 of the package going bad before I can use it. Such are the problems with cooking for two. But in fact, fresh herbs are not always superior to dried herbs.
Refreshing, easy cucumber salad
This refreshing Thai-inspired pickled cucumber salad is easy to make and lasts for days in the refrigerator.
Choose your favorite fillings for this creamy...
This creamy, rich quiche makes a delicious meal for two. With vegetables and cheese, it's a great brunch or light dinner, or you can add meat for a heartier entree.
Pork Burgers: Something Different for the Grill
This recipe for pork burgers is, without doubt, one of the best recipes I've ever come up with. They're amazingly good combining ground pork with bacon, onion, and parmesan cheese.
Easy and Delicious Homemade Caramel Corn
Homemade caramel corn is easy when you start with microwave popcorn. This makes a smaller batch than most recipes.
Orange Ice Cream: Frozen Florida Sunshine
Growing up, my ice cream preference is for things like orange sherbet, lime sherbet, and pineapple sherbet. Instead of a sherbet this is a real ice cream.
Peach Fool: Simply Delicious
Fools are an English dessert and so simple that even a fool could make one (the origin of the word fool isn't clear in this context). Although this is a recipe for a peach fool, they can also be made with strawberries, gooseberries, rhubarb, plums, or just about any soft summer fruit.
Make your own flaky and delicious scallion...
Crisp and flaky, yet a bit chewy at the same time, these savory scallion pancakes are a delicious appetizer or side dish for any Asian meal.
Strawberry Conserves
These strawberry conserves would be equally good on either pancakes, French toast, or biscuits. They require a bit of advance planning but almost no effort whatsoever. Makes 1 pint.
Ingredient/Technique: Thickeners
Learn about the multitude of ways to thicken sauces useful for cooking. You have common options like cornstarch and different ones like arrowroot.
Mac and cheese in the perfect size for two
Aged cheddar flavors this classic macaroni and cheese, while cream cheese gives the sauce an ultra-smooth texture.
Cuban Bread: A Sandwich Star
Cuban bread is similar to what American's consider Italian bread except for the high fat content, which produces a moister and more richly flavored loaf. It's particulary well-suited for sandwiches. Makes 2 loaves.
Fettucini Alfredo: From the Cafes of Rome
Traditionally Alfredo was just butter, cheese, and pasta. Today the dish usually involves less butter and some heavy cream – which is a bit healthier and results in sauce that has a more appealing mouth feel
Breakfast Casserole: All the Major Breakfast...
This breakfast casserole features the major breakfast food groups - eggs, sausage, and potatoes. With some coffee and juice to wash it down, you're ready to take on King Kong. Serves 2.
Bacon, Onions and Potatoes: What More Could You...
Fried potatoes and onions with bacon and a balsamic glaze make a great side dish for steak; they're also great for breakfast topped with poached eggs.
Knife Sharpening 101
You've almost certainly heard this before and heard the reasons, but I'll repeat it because so few people seem to believe it: A dull knife is a dangerous knife. A dull blade requires more force and provides less control than a sharp knife.
How To Reduce a Recipe
Reducing recipes isn't hard but it can seem more difficult than it has to be. Learn tips and tricks to reduce a recipe for four, six, or more to serve two.
Not Your Usual Celery Soup
Slow cooked celery, tomato and onion give this unusual soup tons of flavor. Topped with crisp bacon, it makes a great lunch or light dinner.
Milk-Braised Pork Chops: Deceptively Simple
Deceptively simple, this Italian recipe for milk-braised pork chops surprises with it's rich complex flavors. It takes a while to cook but couldn't be easier to make. Serves 2.
Glazed Ham Steak: Sweet, Salty, Savory
This recipe offers most of the satisfaction of a glazed ham without having to spend a month eating it. The flavor profile is a tasty balance of salty, sweet, hot, sour and savory and so it touches effects every almost every taste bud in your mouth. Serves 2.
Athenian Chicken: It's All Greek to Me
Athenian Chicken isn't really Greek. Or perhaps, more accurately, I didn't get the recipe from a Greek cookbook but just made it up. However, it's certainly Greek-inspired (I do love the hearty flavors of Greece). The dish cooks quickly enough that you don't lose the essence of fresh herbs and the feta adds a wonderful kick.
Smoked Salmon Bruschetta
This recipe for smoked salmon bruschetta can be prepped hours in advance and refrigerated, but are quick enough to make and serve in 15 minutes.
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