Half an onion — The singular pleasure of cooking alone
About this episode
This episode explores the joys and practicalities of cooking for one, emphasizing the singular pleasure of preparing meals alone.
Melt some butter in a hot pan, throw in a handful of diced onions and suddenly — even if it's a meal just for you — you are cooking. When you don't have a family to feed or anyone to impress, it's never been easier to buy a single meal from the frozen food section of your supermarket or order one on an app. But what might we deny ourselves by making those choices? In this second episode on solo dining, we explore the joys and practicalities of cooking for one. Guests: Eric Kim , food columnist and recipe developer at the New York Times, author of Korean American: Food that Tastes like Home Signe Johansen, cook, writer, author of Solo: The Joy of Cooking for One Kate Legge, journalist, novelist and author of Delicious: Stories of Cooking, Love and Friendship Get in touch: We'd love to hear from you! Email us at everybite@abc.net.au This episode of Every Bite was produced on the lands of the Wurundjeri people of the Kulin Nation.
People in this episode
Guests: Eric Kim, Signe Johansen, Kate Legge
Topics covered
- cooking alone
- solo dining
- food culture
- joy of cooking
- personal meals
Keywords
- cooking
- solo dining
- food
- onions
- meal preparation
- personal cooking
- joy of cooking
Mentioned in this episode
Organizations: New York Times
Books & works: Korean American: Food that Tastes like Home, Solo: The Joy of Cooking for One, Delicious: Stories of Cooking, Love and Friendship
Places: Wurundjeri, Kulin Nation
More episodes of Every Bite
- The taste of place — Australian native ingredients
- Table for one — The singular pleasure of eating alone
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