The joy of cooking (for one)
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.
His 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).
What's cooking in the world of food.
ContributorsSheryl 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.