A Perfectly Cooked Rib Eye Is the Cadillac of Steak Dinners

Table for One is a column by Eric Kim, who loves cooking for himself—and only himself—and seeks to celebrate the beauty of solitude in its many forms.

For the solo home cook, few cuts of meat are as luxurious as a rib-eye steak. Read More >>

Table for One is a column by Eric Kim, who loves cooking for himself—and only himself—and seeks to celebrate the beauty of solitude in its many forms.


For the solo home cook, few cuts of meat are as luxurious as a rib-eye steak.

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A Single-Serving Chicken Parmesan, Because You Deserve a Proper Dinner

Table for One is a column by Eric Kim, who loves cooking for himself—and only himself—and seeks to celebrate the beauty of solitude in its many forms.

Originating in the United States, chicken parmigiana is a beloved Italian-American staple any way …

Table for One is a column by Eric Kim, who loves cooking for himself—and only himself—and seeks to celebrate the beauty of solitude in its many forms.


Originating in the United States, chicken parmigiana is a beloved Italian-American staple any way you fry it. What many people might not know is that earlier echoes of the dish in Italy were lighter and more vegetal: Think eggplant, zucchini, and artichoke. Lightly fried (sometimes breaded, sometimes not), then served with a fresh tomato sauce and a little Parmesan, these vegetables were a celebration of summer produce.

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Pan-Seared Scallops Are for Date Nights With Yourself

Table for One is a column by Eric Kim, who loves cooking for himself—and only himself—and seeks to celebrate the beauty of solitude in its many forms.

For years, one of my favorite places to be alone was the Grand Central Oyster Bar. Specifically th…

Table for One is a column by Eric Kim, who loves cooking for himself—and only himself—and seeks to celebrate the beauty of solitude in its many forms.


For years, one of my favorite places to be alone was the Grand Central Oyster Bar. Specifically the saloon in the way back, where the lighting was dimmer, the drinks were stronger, and people left you alone at the bar.

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17 Easy Summer Slow-Cooker Recipes That Let You Turn Off the Stove

If your slow cooker has an adorable blue-checkered design like mine does, then you’ll get why mine’s always out on the counter. That means my Crock-Pot is always ready for meal-prepping (i.e. dump ingredients, turn on, walk away), even in the swelterin…

If your slow cooker has an adorable blue-checkered design like mine does, then you'll get why mine's always out on the counter. That means my Crock-Pot is always ready for meal-prepping (i.e. dump ingredients, turn on, walk away), even in the sweltering heat of summer.

Especially in the sweltering heat of summer.

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7 Vegetarian Slow-Cooker Recipes That Are High Comfort, Low Effort

When we last rounded up our best slow-cooker recipes, we may have gone a little meat-heavy. But for good reason: Slow cookers are a godsend when it comes to breaking down tough, cheaper cuts of meat like brisket and shoulder into soft, luscious dinners…

When we last rounded up our best slow-cooker recipes, we may have gone a little meat-heavy. But for good reason: Slow cookers are a godsend when it comes to breaking down tough, cheaper cuts of meat like brisket and shoulder into soft, luscious dinners. I can't stop making old-fashioned meals like beef stroganoff in mine, for instance. (Can you?)

But when community member Ann S. commented, "I wish this list included some nice vegetarian slow-cooker options. After all, people who don't eat meat also like to solo-binge TV, too," many others echoed her sentiment.

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A Very Good Beef Bourguignon, Made for One

Table for One is a column by Eric Kim, who loves cooking for himself—and only himself—and seeks to celebrate the beauty of solitude in its many forms.

“As is the case with most famous dishes, there are more ways than one to arrive at a good boeuf bo…

Table for One is a column by Eric Kim, who loves cooking for himself—and only himself—and seeks to celebrate the beauty of solitude in its many forms.


“As is the case with most famous dishes, there are more ways than one to arrive at a good boeuf bourguignon,” writes Julia Child in Mastering the Art of French Cooking. If you’ve ever tasted Julia’s famous beef stew in red wine, then you know how good it is. If you’ve ever made Julia’s famous beef stew in red wine, then you know that it’s not exactly a walk in the park.

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27 Fourth of July Appetizers for Chilling Out, Snacking, Relaxing All Cool

I love driving up the Oregon coast with my cousins on the Fourth of July weekend, fishing poles and huge beach blankets packed. Most years we rent a big house, with an extra-large kitchen and a long dining table where we can all sit together for meals:…

I love driving up the Oregon coast with my cousins on the Fourth of July weekend, fishing poles and huge beach blankets packed. Most years we rent a big house, with an extra-large kitchen and a long dining table where we can all sit together for meals: not just for breakfast, lunch, and dinner, but for little bites throughout the day, as well. But regardless of where I am, the holiday weekend is, for me, really 100 percent about that CGL (Chill Grazing Lifestyle).

Whether I'm dipping crunchy vegetables into my favorite dips (hummus, nori sour cream, garlicky spinach and yogurt) or snacking on BBQ-friendly finger foods (deviled eggs, chips and guac, fish-sauce chicken wings), you can bet I'll be grazing on lots of yummy bites. Here are Food52's best Fourth of July appetizers to get you snacking like a champ, too.

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29 Genius Mother’s Day Brunch Recipes (Because She’s the Best)

With Genius Recipes correspondent Kristen off for a few months trying to raise a genius newborn, we’re revisiting the column’s Greatest Hits with brand-new videos—and hearing from a few special surprise guests. Wish her luck! (And keep sending those ti…

With Genius Recipes correspondent Kristen off for a few months trying to raise a genius newborn, we’re revisiting the column’s Greatest Hits with brand-new videos—and hearing from a few special surprise guests. Wish her luck! (And keep sending those tips.)


I’m a mama’s boy. When it comes to sons who dote on their mothers, I win first prize. I call Jean every week, send her recipes I’m excited about, and fly home to Atlanta whenever my dad goes out of town on business. She says she loves my brother and me equally, but let’s be real: We all know who’s the favorite.

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The Absolute Best Way to Make White Rice, According to My Korean Mom

Growing up in the suburbs, my family and I would go to steakhouses often, our Friday night ritual at the end of the workweek. Think: ABC’s Fresh Off the Boat, Louis Huang’s Cattleman’s Ranch Steakhouse. As soon as we’d come home from dinner, even after…

Growing up in the suburbs, my family and I would go to steakhouses often, our Friday night ritual at the end of the workweek. Think: ABC's Fresh Off the Boat, Louis Huang's Cattleman's Ranch Steakhouse. As soon as we'd come home from dinner, even after that huge meal, my dad would head straight to the kitchen and eat a spoonful or two of cold leftover white rice (the gonggi bap) straight out of the rice cooker. Maybe with some ice-cold kimchi from the fridge, a sheet or two of gim (roasted seaweed snack). Dinner was never dinner unless there was white rice to round everything out. It was as if he couldn't feel fully satiated without it.

I wonder if other Koreans can identify with this longing for rice to complete a meal. It signifies for me a long-lasting lore I've always felt that white rice is food, and food is white rice.

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Passover in the Age of Isolation

Table for One is a column by Eric Kim, who loves cooking for himself—and only himself—and seeks to celebrate the beauty of solitude in its many forms.

For Max Falkowitz, Passover cooking doesn’t inspire much joy even in the best of times. Read More …

Table for One is a column by Eric Kim, who loves cooking for himself—and only himself—and seeks to celebrate the beauty of solitude in its many forms.


For Max Falkowitz, Passover cooking doesn’t inspire much joy even in the best of times.

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