By Joe Yonan
Ten Speed Press, $22
In this ode to solo dining, Washington Post food editor Joe Yonan celebrates the single-serving meal with a collection of 100 recipes and tips on how to shop for one, store extra ingredients, and manage leftovers. His globally inspired recipes for Coconut French Toast with Bananas Foster, Shrimp Tacos with Grapefruit-Black Bean Salsa, and Smoky Pizza Margherita, among others, allow you to eat deliciously well, without three days of leftovers. But the best part? As Yonan points out, when you cook for just yourself, you get to eat what you love.
|Benedict Rancheros||Fig, Taleggio, and Radicchio Pizza||Spicy Almond Soba Noodles with Edamame|