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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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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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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A Delightful Dish James Beard Cooked for Himself When Dining Alone

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

“As a boy in Portland, James almost always ate by himself,” says John Birdsall, auth…

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


“As a boy in Portland, James almost always ate by himself,” says John Birdsall, author of the forthcoming The Man Who Ate Too Much, on American cook and food writer James Beard. Birdsall and I are both self-quarantined, in San Francisco and New York City respectively. I’ve just reached out to him because I’m writing about Beard’s asparagus, and I figured, as someone who’s just written the man’s biography, Birdsall might have something to say about it.

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A Dish as Comforting to Cook as It Is to Eat

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

“Carbonara must be eaten hot,” Italian cookery writer, Anna Del Conte, writes in her…

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


“Carbonara must be eaten hot,” Italian cookery writer, Anna Del Conte, writes in her memoir, Risotto With Nettles.

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A Gingery, Garlicky Chicken Soup for the Solo Soul

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

In 1949, a fire wiped out a flock of African guinea hens that Alphonsine “Therese” M…

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


In 1949, a fire wiped out a flock of African guinea hens that Alphonsine "Therese" Makowsky and her husband were raising and selling. To replenish their stock, Therese turned instead to Cornish chickens, whose meatiness she had read about in a book and wanted to try breeding herself, and White Plymouth Rock hens, which were favorable for their all-white meat—not to mention their petite, single-serving size. And thus, the perfect cross-bred bird, both meaty and petite, was born.

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A Single’s Meatloaf: The Strongest Case for Ground Turkey

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

Most meatloaf recipes feed a crowd. You’re taking ground meat and stretching it—in v…

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


Most meatloaf recipes feed a crowd. You’re taking ground meat and stretching it—in volume and in flavor—by adding fillers like eggs, onions, and bread crumbs.

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How to Grocery Shop for One

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

“I rarely go grocery shopping for myself,” my colleague Rebecca Sutter tells me. Rea…

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


“I rarely go grocery shopping for myself,” my colleague Rebecca Sutter tells me.

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