Gourmet Recipes for One is a resource of simple, delicious recipes that focus on cooking for one. Single-serving recipes are featured as well as ideas and inspiration for achieving a well-balanced lifestyle.
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spring cleaning

Most people take this time to spring clean their house but if you know me, you know I hate to clean. I’d much rather spend a day cleaning out my refrigerator and pantry than my house, which is exactly what I recently did.

It’s probably pretty easy to forget when the last time you cleaned out your refrigerator was, and if you can’t remember, than it’s pretty safe to say it’s probably time. I actually like doing this, strange as that may sound. I’m a pretty organized person and my kitchen is no exception. Cleaning out my refrigerator and pantry gives me a chance to see what I haven’t used in a while and what may be past its shelf life. But also take the time to notice what you do use. And notice how your tastes may have changed. Use the extra space for some wonderful new culinary discoveries and be inspired by the new season. Spring is in the air.

quote of the day:

“Food is our common ground, a universal experience.” — James Beard

a perfect little fruit: honey tangerine

Grown only in Florida, a honey tangerine (or Murcott orange) is thought to be a mix of a tangerine and a sweet orange. It’s higher in sugar content, which gives it a rich sweet flavor. They’re small to medium in size and their smooth rind is yellowish-orange in color. The flesh is dark orange and they do contain some seeds. They’re available now through April and are worth trying one if you haven’t had one already. Enjoy them as is or in a simple vingaigrette over your favorite salad: combine the juice from 1/2 honey tangerine, 2 teaspoons tangerine honey*, 2 tablespoons olive oil and season with salt and pepper.

*Tangerine honey is available through www.sidwainer.com, or simply substitute with regular honey.

meyer lemons

If you have yet to try a Meyer lemon, it’s worth picking one up during your next visit to the market. They’re in season now through April and are slightly sweeter than a regular lemon as well as rounder, smoother and thinner-skinned. Meyer lemons are said to be a hybrid of a lemon and an orange and as a result, have a yellow-orange rind when ripe. Its less acidic flavor is a nice combination of both lemon and tangerine, making it a perfect substitute for almost any place you use a regular lemon. Click here for a few simple ways to incorporate them into your cooking.

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ARTICLES:
Boston Globe Sunday Magazine

Edible South Shore, an Edible Communities Publication

PRESS:
South Coast Today

WINNING RECIPE:
Global Burger Contest Winner at the MET Bar and Grill:
the Dublin Burger

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Gourmet Recipes for One was recently named as one of the best consumer epicurean websites on Folio:’s list of 2010 Eddie and Ozzie Awards.