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The joy of cooking (for one)

Posted by Devra First  March 24, 2011 03:14 PM

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Cooking for one is a useful skill for the solo dweller. But it's more than that, says Joe Yonan (above), author of the new cookbook "Serve Yourself: Nightly Adventures in Cooking for One" and food editor of the Washington Post. (He also used to be food writer for the Globe and is, full disclosure, my pal.) Cooking for yourself can and should be a joy -- it's the opportunity to feed yourself just exactly what you want.

serveyourselfyonan.JPGHis book offers recipes for single-size dishes such as Austin-style breakfast tacos; spicy glazed mini meatloaf; wine-braised chicken thighs with olives, prunes, and almonds; a pulled pork sandwich with green mango slaw; and cappuccino tapioca pudding with cardamom brulee. You'll also find tips on stocking an interesting, useful pantry for one.

The book is officially out in April, and Yonan makes several area appearances.

On April 9, he'll do a demonstration at Cambridge School of Culinary Arts at 10 a.m., followed by a signing. (He's an alum.) The cost is $40 and includes a book and samples from the demo.

If you're a Northeastern student, on April 11 he's at the school with another demo and signing from noon-1 p.m. The student-only event is free and will be held in the university's Xhibition Kitchen, Stetson West Eatery.

That night, Tremont 647 hosts a reception and six-course dinner by chef Andy Husbands, featuring dishes from "Serve Yourself." It's at 6 p.m.; $57 (includes book).

About Dishing

What's cooking in the world of food.


Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.

Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.

Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.

The Recipe Box Project:

If you want to contribute a recipe to The Recipe Box Project, please write it below. Also tell us where you got it (package box, cookbook, mom, friend -- include the name). We're looking for the kinds of dishes that people grew up on, that were served at family suppers, that tell a story, that are typically New England, or that you brought with you from a far away place to New England. We will print one of the recipes in the Food section once a month. To ask any questions, write to Debra Samuels, who is overseeing this project, at To discuss your recipes, click here.