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.

green apple salsa with cinnamon chips

green apple salsa

Today especially, fall is in the air. The temperature has turned cool, and for those of us in New England, you can feel the season about to change. While I’m not quite ready for the cooler days ahead, I am ready for the bounty of freshly picked apples at the farmer’s market. This salsa is really quick and can be made with either green or red apples, whichever you choose. And for a little extra heat, leave in the seeds from the jalapeño.

2 tablespoons unsalted butter
1 pita pocket
1/2 teaspoon ground cinnamon

1 medium green apple, diced
1 tablespoon minced red onion CONTINUED »

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a summer break + some news!


It’s been a busy year, which is why there has been a (kind of big) gap between posts here. It’s been awhile, and I’ve been feeling really guilty about it for quite some time now. CONTINUED »

strawberry panzanella salad

strawberry panzanella salad

This is my version of panzanella (or Italian bread salad) that’s perfect for summer. Sweet, juicy strawberries and fresh greens from the farmer’s market are perfect paired with creamy bocconcini (small mozzarella balls packed in water) and a tangy balsamic dressing. For easy summer entertaining, simply increase the recipe and try grilling the bread instead, which adds a nice, charred flavor to the dish.

1 cup day-old French bread, cut into 1-inch cubes

Balsamic Vinaigrette

2 teaspoons balsamic vinegar, or to taste CONTINUED »

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Spring in New England is one of my favorite seasons. Flowers begin to bloom and the cool, crisp morning air rejuvenates, both inside and out. When fresh vegetables start popping up from the ground, asparagus is one of the first I grab. I’m lucky enough to live near some amazing farms like Four Town Farm, who grow some of the best asparagus around. It’s perfect roasted, grilled or blanched, and when paired with eggs of any sort, is a perfect match. Here are a few of my favorite ways to enjoy this delicious Spring vegetable staple:

asparagus pesto: an updated version of a traditional pesto, perfect over pasta or eggs;
frisee salad with lemon vinaigrette: a bright, fresh salad with asparagus, green beans, radishes and drizzled with a lemon vinaigrette;
spring tabbouleh: a portable, lunchbox favorite, made here with asparagus, hard-boiled eggs and crumbled feta.


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The Culinary Guild of New England
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