I have posted what seems like a million small-batch recipes here at CC, and I’ve adapted the vast majority of them from this book. If you live by yourself or with only one other person, you like good food, you don’t mind cooking, and you can only have one cookbook, buy this one. You will NOT regret it.

There’s absolutely everything in here, from general small-batch advice to a lowdown on ingredients to winning recipes of all kinds. And every recipe in here is truly excellent. I can’t stand fat cookbooks full of thousands of recipes that obviously were never tested, meaning you have to dig through the whole book to handpick the recipes that may have the potential to be edible.

Not so with Cooking for Two. The authors, Bruce Weinstein and Mark Scarbrough, have really tweaked every recipe, and it’s obvious. The ingredient amounts are right on, and you can expect fantastic taste with everything you make from here.

I can’t say anything specific about the seafood section since I don’t eat seafood, but the casserole and poultry sections really shine. Also, many of the recipes can be adapted for slow cookers to make them even easier! Read More »

Most normal fajitas or any similar Mexican-like foods will set your number of daily calories over the edge with gobs of refried beans, sour cream, or crazy cheese sauces. Not this fajita—it has all the taste but serious health benefits as well. If you are craving something Mexican that isn’t quite authentic but that tastes fresh and delicious, this is what you want!

It can easily be a 15-minute dinner if you’re rushing, and it’s pretty versatile (any kind of bell pepper will work, the corn is optional, etc.). Here are the ingredients for one fajita:

• canola oil, olive oil, or vegetable oil (or any other oil, really)
• 1 thin-sliced chicken breast, cut into strips
• ¼ tsp taco seasoning
• ½ red bell pepper, sliced into very thin strips
• ½ medium onion, sliced into thin rings
• 2 tablespoons corn, fresh or frozen (optional)
• ½ to ¾ cup fresh spinach, rinsed and stemmed
• 2 tablespoons reduced-fat cheddar cheese
• 1 whole-wheat tortilla wrap

To begin, put the oil in a shallow pan. Let it heat up, and add the thin rings of onion and strips of bell pepper. Sauté them over low-medium or medium heat for 8-10 minutes, until they are browned, much reduced, and beginning to caramelize. Read More »

For the past several years, I seem to have forgotten that couscous existed. My grain options were either pasta or bread, all the time. Then I came across an old recipe of my mom’s that called for couscous. YUM! Definitely worth picking up a box.

The thick, Mediterranean-style sauce in this chicken recipe is full of flavor, and the couscous is great for soaking it up. It would taste a little weird with rice, and the consistency wouldn’t be right with pasta. But with couscous? Delectable.

It serves one, and here’s what you need:

• Olive oil
• 1 chicken breast
• salt and pepper to taste
• 1 serving of couscous, either flavored or plain (about 1/3 cup dry)
• 1/3 of an onion, chopped in thin rings or strips
• 1 garlic clove, sliced into very thin circles
• 4-5 baby bella mushrooms, sliced (white mushrooms work, too) Read More »

It was my brother’s birthday earlier this week. Even though he’s thousands of miles away from where I am right now, I wasn’t about to pass up a chance to make and eat cupcakes.

He requested marble, so I improvised. These may not be as beautiful as the marble cupcakes you see in stores (OK, so they’re kind of globby, to be honest), but they taste better, and the melted chocolate is the finishing touch of magic that no store can give you.

To make 6 small cupcakes, here’s what you need: ½ cup flour, ¼ cup plus one tablespoon sugar, 1 tablespoon melted butter, ¼ cup very hot water, 1/8 tsp baking soda, 1/8 tsp salt, ½ tsp vanilla, 1 egg yolk, 2 tablespoons sour cream, about 1 ½ ounces of chocolate, and a tiny bit of milk or cream. Read More »

I am not a vegetarian, but I really don’t care much for meat. I will eat chicken or ground beef a few times a week, but honestly, it doesn’t bother me if I go all veggie, all the time for a while.

Lately, it’s been so freaking hot where I live (hello, summer) that I don’t even want to turn on the stove for 30 seconds, let alone the oven. Remembering an awesome avocado and egg sandwich that I once had at a New York City deli, I devised this AMAZING veggie wrap.

You need: one wrap tortilla, half a fresh avocado, half a small tomato, one hard-boiled egg, one carrot, a couple tablespoons of cheese (type is up to you), a tiny bit of Miracle Whip, a tiny bit of pesto sauce, a tiny bit of honey mustard, and sprinkles of salt and pepper. Read More »

Want a portable meal that’s delicious and nutritious? Forsake the chili bread bowl in favor of the stuffed pepper.

You can fill this guy with whatever suits your fancy—pork, chicken, beef, scrambled eggs—and you can also pack it with flavor and texture. Where else can you find protein, carbs, veggies, and taste all in one convenient, edible package the size of a man’s fist? Nowhere!

To make one stuffed pepper like the one in the picture, you’ll need the bell pepper (any color works, but I prefer to use green), half of one small onion, one garlic clove, a little bit of olive oil, a few ounces of ground beef, about three tablespoons of uncooked rice, 4-6 tablespoons of chicken broth, two tablespoons of tomato sauce or tomato paste, three tablespoons of parmesan or romano cheese, and seasonings to taste (basil, salt, pepper, etc.). Read More »

This happens to me all the time: I want to eat a nice, healthy salad, I really do—but I crave sugar instead. Usually, I end up eating a square of chocolate instead of a bowl of Romaine.

But now I’ve found the perfect solution: sweet spinach salad!

This takes less than five minutes to make, and it’s DELICIOUS. I feel like I am eating a dessert salad whenever I make it, no joke. All you need is some spinach, a few strawberries, a dab of honey, and a squirt of lemon juice.

Easy process: slice the strawberries and cut off the tops. Rinse the spinach and chop or tear it into smaller pieces. Toss the spinach and the strawberries in a bowl, and poke them for a few seconds to combine them.

Now for the fun part: squirt the lemon juice (I use about half a teaspoon) over the salad, then drizzle the honey over it. Mix everything up with your fork, and that’s IT! Dig in and enjoy… it’s the perfect side for a warm, summery day.

If spanakopita to you is just another word you can’t pronounce, you’re REALLY missing out.

The term for Greek spinach pie, spanakopita is made with phyllo pastry and is probably one of the most delicious things on the planet. Naturally, it also contains a lot of spinach, which gives you a chance to bulk up those muscles like Popeye.

To make my spanakopita, I cut this recipe in half with a few modifications: I omitted the parsley, kept all eight sheets of phyllo, and used less olive oil.

This recipe would be a complete cinch if it weren’t for the phyllo. Phyllo is a pain to work with, and you have to make sure to thaw it properly (at least a full day in the fridge or 3-4 hours in a normal room). When it’s finally thawed, you have to work

with it at lightning speed and keep it covered with something moist at all times… not to mention paint every sheet you’re using

with a little melted butter or olive oil.

Here’s the good news: if you don’t want to mess with phyllo dough (or if you don’t have any), the recipe works fine for quiche, too. Your final quiche product might turn out tasting a little less eggy/cheesy than a usual quiche, but it’ll be delicious anyway (and beautiful)!

Spinach lovers, unite!