Cooking for one is not so different than cooking for two, or three, or more--all you need are the right ingredients, and the right equipment.
Because you are preparing single portions, it's important that your cookware is the right size. For example, if you are pan frying a single chop in an 11 inch cast iron skillet, the juices will be too dispersed; a smaller skillet insures the juices and bits don't cook away before you have a chance to make your sauce.
A small saucepan is also essential for everything from boiling an egg to steaming rice (and if your saucepan is heavy duty, it can double as dutch oven for braising a few short ribs or roasting a chicken breast).
In a small, shallow gratin dish, you can easily make savory dishes for one, like, well, gratins! The dish is also perfect for a variety of egg dishes and fruit desserts. I have several Emile Henry gratin dishes and find no end of use for them.
With your favorite ingredients and the right equipment, cooking for one can be a cinch. Tomorrow I'll share some recipes and a plan for cooking that might help keep you out of the prepared and frozen food section!
Next post: One eggplant, two ways