Joe Yonan is the food and travel editor of The Washington Post
, and his regular column, "Cooking for One," inspired this cookbook. While Joe entertains regularly, it is his solo home cooking that deeply nurtures his love of food. "Cooking is the ultimate act of self appreciation," he writes. What savory advice for all of us, single or not. How many times have we saved our most ambitious recipes for guests—and made do with a can of tuna when we're alone?
The recipes in this book are pared down in size but not in flavor or technique. There's an entire chapter on tacos (Joe is from Texas), beautiful soups and stews, and small-scale desserts, like Coconut French Toast with Bananas Foster. This pizza is one we'd make in a heartbeat; it has spicy homemade hummus and pan-fried chickpeas on top. And, of course, a dough in the now-classic method.