cooking for 2

Yudofu 

4x3-inch pieces dashi-kombu (about 1/5 ounce)

water

dashi

soy sauce

mirin

bonito flakes

green onion, thinly sliced

mushrooms

tofu,

mizuna

finely grated peeled fresh ginger

Bon Appétit

Place dashi-kombu in medium saucepan. Add 4 cups water and let soak 2 hours. Remove dashi-kombu; reserve dashi-kombu broth.

Mix dashi, soy sauce, and mirin in small saucepan. Bring to simmer. Add 1 teaspoon bonito flakes. Strain sauce into medium microwave-safe bowl. DO AHEAD Dashi-kombu broth and dashi dipping sauce can be made 1 day ahead. Cover separately and chill.

Place green onion in small bowl. Add enough water to cover. Let stand 5 minutes, then drain well. Bring dashi-kombu broth to simmer in medium saucepan over medium heat. Add mushrooms and simmer until almost tender, about 3 minutes. Add tofu and simmer until heated through, about 2 minutes. Add mizuna and simmer until just wilted, about 1 minute. Rewarm dashi dipping sauce in microwave. Divide between 2 shallow soup bowls. Using slotted spoon, divide tofu, mushrooms, and mizuna between bowls. Sprinkle green onion and ginger over and serve.

Literally "cheese and pepper", this minimalist cacio e pepe recipe is like a stripped-down mac and cheese.

Cacio e Pepe

Kosher salt

pasta

tsp. black pepper

Pecorino

Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving ¾ cup pasta cooking water.

Meanwhile, melt 2 Tbsp. butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.

Add ½ cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve.

Baked Trout with Shitake Mushrooms, Tomatoes, and Ginger Recipe

Baked Trout with Shitake Mushrooms, Tomatoes, and Ginger

Nonstick cooking spray

whole rainbow trout (about 12 ounces each), cleaned, boned, butterflied

green onions, chopped

shiitake mushrooms, stemmed, caps thinly sliced

tomatoes

ginger

garlic cloves,

Asian sesame oil

cilantro

Preheat oven to 400°F. Line large rimmed baking sheet with foil; coat with nonstick spray. Sprinkle fish with salt and pepper. Open fish like a book and arrange, skin side down, on prepared baking sheet.

Mix next 5 ingredients in bowl. Sprinkle mixture over fish, drizzle with soy sauce and sesame oil, then top with cilantro sprigs. Bake uncovered until fish is opaque in center, about 20 minutes.

Seared Duck Breast with Cherries and Port Sauce Recipe

Seared Duck Breast with Cherries and Port Sauce

duck breast

(1/4 stick) chilled butter, divided

shallot (about 1 large)

chicken broth

tawny Port

orange blossom honey

Place duck breast halves between 2 sheets of plastic wrap. Pound lightly to even thickness (about 1/2 to 3/4 inch). Discard plastic wrap. Using sharp knife, score skin in 3/4-inch diamond pattern (do not cut into flesh). DO AHEAD Can be made 8 hours ahead. Cover and chill.

Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle duck with salt and pepper. Add duck, skin side down, to skillet and cook until skin is browned and crisp, about 5 minutes. Turn duck breasts over, reduce heat to medium, and cook until browned and cooked to desired doneness, about 4 minutes longer for small breasts and 8 minutes longer for large breast for medium-rare. Transfer to work surface, tent with foil to keep warm, and let rest 10 minutes.

Meanwhile, pour off all but 2 tablespoons drippings from skillet. Add shallot to skillet and stir over medium heat 30 seconds. Add broth, cherries, Port, and honey. Increase heat to high and boil until sauce is reduced to glaze, stirring often, about 3 minutes. Whisk in 1 tablespoon cold butter. Season sauce to taste with salt and pepper.

Thinly slice duck. Fan slices out on plates. Spoon sauce over and serve.

With the duck, pour a medium-bodied red from Spain's Rioja region. We like the Viña Santurnia 2005 Crianza Rioja ($13), which has black cherry flavors and smoky notes.

Make this roasted betroot and feta salad a part of your light meals repertoire.

Roasted beetroot and feta salad

beetroot

baby spinach

red onion, thinly sliced

feta, crumbled

walnuts,

tbsp orange juice

olive oil

tsp dijon mustard

Salt and pepper, to season

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5348771529001-5599487302001

Spanish spices make tonight's pork dinner extra special.

Spanish pork

tbsp mustard

garlic clove, crushed

tbsp baby capers, rinsed, drained

pimento-stuffed green olives, sliced

tbsp chopped flat-leaf parsley

lemon

pork fillet,

broad

Tuck into a super easy midweek meal of sticky salmon flaked through salad.

Sticky salmon noodle salad

brown sugar

tbsp Ayam soya sauce

ginger, peeled, sliced

salmon fillet

x 270 grams packet dried somen noodles

Lebanese cucumber, halved, sliced diagonally

green onions, thinly sliced

mixed lettuce leaves

cherry tomatoes, halved

mint leaves

coriander leaves

peanut oil

tbsp sweet chilli sauce

Stir-fry lamb with chilli & mint

lean lamb,

garlic clove, chopped

tbsp finely chopped fresh red chilli

milliliters (2 tbsp) oyster sauce

milliliters (2 tbsp) fish sauce

tsp sugar

4-5 tbsp finely chopped mint leaves,

jasmine

Roasted Beet Soup with Crème Fraîche Recipe

Roasted Beet Soup with Crème Fraîche

red beets (about 3 medium)

butter

leek (white and pale green parts only), chopped

onion,

celery stalk, chopped

allspice

white pepper

bay leaf

thyme

parsley

whipping cream

crème fraîche

Preheat oven to 350°F. Wrap beets in foil and roast until tender when pierced with fork, about 1 hour. Cool. Peel beets. Cut 1/4 of 1 beet into 1/4-inch cubes; reserve for garnish. Cut remaining beets into 1/2-inch pieces.

Melt butter with oil in heavy medium saucepan over medium-high heat. Add leek, onion, and celery and cook until beginning to brown, stirring frequently, about 13 minutes. Stir in ginger, allspice, white pepper, and 1/2-inch beet pieces. Cook until vegetables begin to stick to bottom of pot, stirring frequently, about 7 minutes. Add 2 cups water, bay leaf, thyme sprig, and parsley sprig. Bring to boil. Reduce heat to low, cover, and simmer until vegetables are very tender, about 25 minutes. Remove bay leaf, thyme sprig, and parsley sprig. Cool soup slightly. Working in batches, puree soup in blender with cream. Season to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cool slightly, cover, and refrigerate.

Gently rewarm soup (do not boil). Divide between 2 bowls. Garnish each with 1 tablespoon crème fraîche. Sprinkle with reserved beet cubes.

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Yudofu

Cacio e Pepe

Baked Trout with Shitake Mushrooms,...

Seared Duck Breast with Cherries an...

Roasted beetroot and feta salad

Spanish pork

Sticky salmon noodle salad

Stir-fry lamb with chilli & mint

Roasted Beet Soup with Crème Fraîch...

Top 9 cooking for 2 recipes from across the web

The most viewed cooking for 2 recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Yudofu

Cacio e Pepe

Baked Trout with Shitake Mushrooms,...

Seared Duck Breast with Cherries an...

Roasted beetroot and feta salad

Spanish pork

Sticky salmon noodle salad

Stir-fry lamb with chilli & mint

Roasted Beet Soup with Crème Fraîch...

The most viewed cooking for 2 recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine