This isn’t to say that’s what the experience is always like. If you’ve been cooking for only yourself for years,you’ve already lived this reality. But if you’re new to it,on your own after student shared kitchens or packed family homes,know that preparing single-serving meals can feel more challenging than cooking for a crew.

Klancy Miller celebrated the joys of cooking for one in her 2016 book,Cooking Solo:The Fun of Cooking for Yourself,but at a certain point during the pandemic,she burned out in the kitchen and turned to takeaway.

“Eventually,I kind of did get back to cooking for myself,” she says,“but in a much more basic way.” She still believes in “going all out for yourself” but now prioritises figuring out how to simplify dishes to make regularly.

The key to cooking well for one is choosing the right recipes. These tips will help you navigate what will work for you:

Figure out what you like

It may seem obvious but there’s a lot of noise on social media to try,say,eating only meat or surviving on snacks. If you examine what you truly want — and then stock those ingredients — you may be less tempted to order in.

“When you think about what you eat over the course of a week,what do you enjoy?” Miller suggests asking yourself,“and what are the very easy things?”

That second question is critical:whatever you make should be worth its cost in time,energy and dollars. If you’re craving fries or a complex fine-dining dish,you’re better off going out. The recipes that make the most sense are streamlined,even if they’re as fancy as steak or scallops.

For simple daily sustenance,consider how many times a week you’d be happy having the same dish. Porridge for breakfast all week? Quesadillas for dinner once? And maybe once more if stuffed with mushrooms?

Stock up where you can,and relish smaller trips to the store otherwise

Build a shopping list based on the above,then choose the right quantity of each item. Unless you already make yourself three meals a day or know that you will,stick to buying smaller amounts of groceries,especially fresh items. If you still end up with food on the verge of spoiling,cook it right away to extend its life and avoid having to waste it. (Even lettuce can be stir-fried!)

Larger packages of food generally cost less per gram,so it’s worth getting them if you can. Pantry staples such as pasta,rice,canned goods,spices and vinegars last,as do freezer foods including prawns and peas,so you can get those in bulk. And if you know you want yoghurt every morning,go for the big tub instead of the small cups.

Making multiple grocery runs a week for perishables doesn’t have to feel like a chore. Miller views going to the supermarket as “Yay! I got out,and it’s the excuse I need to get out of the house.” She buys meat and produce,including herbs,which can give life to pantry ingredients like grains.

Rethink ‘meal prep’

It’s hard to know what that term even means,but it sounds like an obligation more stressful than making a meal start-to-finish — or ordering delivery. To set yourself up to cook without the anxiety of planning,make dishes that can stretch across multiple meals.

One option you may already be practising is preparing recipes for four or more servings when you have time. But if you know you’ll be bored of the same thing by day three,portion and pack the dish into individual servings to freeze.

If you’re not into big-batch cooking,throw together easy recipes that can be enjoyed just once more in a different dish. Instead of a whole chicken,buy a half bird to get white and dark meat without having to eat it all week.

Make the great meals that are meant for one

Miller finds that she now cooks the most ambitiously and creatively when hosting dinner parties,but she is returning to doing the same for herself,too.

“I believe fundamentally that you should be just as generous to yourself as you are to others,” she says. “You are worth the extravagance. You deserve nice things,too,like a really lavish breakfast.”

A hot sandwich with a runny egg ranks high in this category. Eating one right after it’s stacked ensures that the cheese stays melty,the egg oozy and the bread toasty-crisp yet soft. This meeting of egg-in-a-hole and grilled cheese stretches the delight as a fork-and-knife meal to eat leisurely with a cup of coffee. With a cold beer,it’s just as satisfying at dinner.

It captures the spirit Henry David Thoreau describes in the opening line of his chapter on solitude inWalden:“This is a delicious evening,when the whole body is one sense,and imbibes delight through every pore.”

Cooking for one may seem like a chore,but when you make yourself meals you love,it’s also deeply gratifying.

Egg-in-a-nest sandwich

An egg cooked in an egg-size hole cut out of butter-sizzled bread feels like a treat. But it’s not quite enough to make a meal. Here,the classic egg-in-a-nest merges with a grilled cheese and a breakfast sandwich into a meal for one that’s meant to be savoured leisurely. It’s as delightful with coffee at the beginning of the day as it is in the middle for lunch,or ending it,whether at supper or at midnight. The bread slices − one cradling the egg,the other holding cheese − cook at the same time over relatively low heat so that they end up perfectly golden brown while the egg sets and the cheese melts. If you’d like a little heat,add hot sauce or any chilli powder or flakes.—Genevieve Ko

Ingredients

• 2 slices brioche,challah or sandwich bread
• butter
• 1 to 2 slices cheddar or other cheese
• 1 egg
• salt and black pepper
• 1 to 2 slices ham or cooked bacon (optional)

Method

1. Using a scone cutter or a glass,cut a 5- to 8-centimetre hole out of the centre of one slice of bread.
2. Melt a pat of butter in a large nonstick or well-seasoned cast-iron frypan over medium-low heat. Add the bread slices and swipe to soak up the butter. Cook until golden,1 to 2 minutes,then flip. Run a thin pat of butter on the pan under the whole slice of bread and drop another little pat in the hole of the other slice.
3. Put the cheese on the whole slice and crack the egg into the hole. Sprinkle salt and pepper over the egg,then cover the pan,leaving a small gap. Cook until the egg white is set but the yolk is still runny,2 to 4 minutes. If the bottoms start to brown too much,turn down the heat.
4. If using,lay the ham or bacon over the cheese. Top the cheese slice with the egg slice,sunny side up,and eat immediately.

Serves 1

The New York Times