for one

Shakshuka, or eggs poached in tomato sauce, is an easy and delicious dish that can be served for breakfast or brunch (but is just as delicious for lunch and dinner).

Easy Shakshuka for One

½ tbsp extra virgin olive oil

red onion, chopped

red bell pepper,

garlic,

salt

oz fire-roasted diced tomatoes (½ can)

tomato paste

eggs

tbsp parsley, chopped (for garnish)

feta cheese, crumbled

Heat extra-virgin olive oil on medium heat in a small skillet or pan. Add onions and cook for 2 minutes or until onions start to soften.

Add peppers and garlic and cook for an additional 3 minutes.

Add the fire-roasted diced tomatoes, tomato paste, and bell pepper rings and cook for 3 minutes or until the mixture starts to simmer.

Turn the heat down to low. Place the eggs in the bell pepper rings, cover the pan, and simmer for 5-6 minutes (or until the eggs are at your desired consistency).

Serve immediately.

This easy hot chocolate recipe is made with just three simple ingredients. It’s quick and delicious, perfect for those times when you need some hot chocolate NOW.

Easy Hot Chocolate for One

(25 grams) granulated sugar

(7 grams) cocoa powder

water

milk (any percentage)

Whipped cream (optional

Mini marshmallows (optional for topping)

In a small saucepan, over medium heat, combine sugar, cocoa powder, and water. Stir until sugar and cocoa powder dissolve.

Add milk and salt and stir. Heat until the mixture reaches your desired temperature, stirring occasionally.

Pour into an 8-ounce mug and top with optional whipped cream or marshmallows if desired. Enjoy!

The recipe yields 16 2&quot; square brownies baked in an 8x8 inch pan. All quantities displayed below are triple those of Boo’s original single-serve recipe, and slightly adjusted to my preferences and what I had on hand: Instead of whey protein, I used PEScience’s Whey-Casein blend. I also used oat flour in place of all purpose flour and reduced Erythritol from 135g to 100g. 

Boo's Ridiculous Brownies

Cocoa Powder

Select Protein

Oats, ground into flour

Erythritol

(1/2 tsp) Baking Powder

carbonated beverage of choice

Preheat your oven to 180°C (375°F)

In a large bowl, combine dry ingredients (cocoa,...

In a large bowl, combine dry ingredients (cocoa, protein powder, oat flour, erythritol, baking powder and salt.. everything but your carbonated liquid) until evenly distributed. My cocoa powder was clumpy, so I used a sieve to break up all the lumps! 

Into the dry mixture, lightly stir in your...

Into the dry mixture, lightly stir in your carbonated beverage until no lumps remain. The batter should be very liquid and begin spewing bubbles! Immediately pour into your greased/lined 8”x8” pan and bake for 25 - 35 minutes, or until a toothpick comes out clean when inserted. 

Let cool in the pan for 5 more...

Let cool in the pan for 5 more minutes after baking, then an additional 30 minutes out of the pan before slicing and storing. As Boo notes, the brownies continue to cook in the pan after leaving the oven, and may not have set completely. 

Bonus tip: I wrapped mine individually in aluminium...

Bonus tip: I wrapped mine individually in aluminium foil (because portion control lol) and reheated them in the microwave with a dollop of peanut butter… SO FUDGY! 

Make a shot of espresso. Let cool slightly.

Espresso tonic

espresso

tonic water

lemon

ginger syrup

Place ice in a glass, pour in the tonic water, ginger syrup, and espresso, and garnish with a slice of lemon. Enjoy!

This quick and easy keto dessert recipe is the perfect serving for one! It&#039;s incredibly simple to make with just 3 ingredients, and it only takes a few minutes to blend together in your food proecessor. Anytime you&#039;re craving something sweet in a hurry, this low carb treat always hits the spot.

Easy Keto Raspberry Frosty Dessert Recipe (3 Ingredients)

raspberries ((or fruit of choice))

COLD heavy whipping cream

tsp monk fruit powder ((or any low carb sweetener))

Before getting started, place the heavy whipping cream in your freezer for 10-15 minutes so that it gets super cold.

Add the frozen fruit to a small food processor and blend until the fruit is broken up into small pieces (only takes a few seconds).

Add the cold whipping cream and low carb sweetener; process until the mixture is nice and smooth. You may have to scrape the sides with a spoon in-between mixing.

Enjoy immediately. Yum!

This recipe's name speaks for itself. A lovely tiramisu treat for yourself and a friend - done in two minutes.

2-minute tiramisu recipe

(1/2 cup) mascarpone, softened

milliliters (1/4 cup) sweetened condensed milk

milliliters thickened cream

mini chocolate sponge rolls, each roll cut into 6 slices

coffee liqueur

Cocoa powder, to decorate

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6258893420001&=domain=taste

5348771529001-6258893420001

Peel ginger. Slice two thin slices and reserve for serving. Finely grate the remaining ginger. Peel pineapple and dice most of it finely, cutting out some larger decorative pieces to reserve for serving. Heat up a frying pan over medium-high heat and fry diced pineapple until golden.

Ginger-pineapple fizz

ginger soda

pineapples

ginger

cucumber

lime juice

Add ginger to liquid measuring cup along with half of the pineapple. Blend until smooth using an immersion blender. Strain through a fine sieve and reserve the juice.

Peel a long strip of cucumber peel and set aside for serving. Chop cucumber roughly, add to a liquid measuring cup, and blend using an immersion blender. Strain through a fine sieve and reserve the juice.

Thread a skewer with reserved decorative pineapple pieces, the cucumber peel, and the slices of ginger. Add ice to a highball glass and pour in the ginger soda. Add the remaining pineapple cubes, lime juice, pineapple juice, and cucumber juice. Garnish with the skewer. Stir just before serving and enjoy!

Would not the term "ginger lemonade" have been sufficient?

https://player.vimeo.com/external/303689536.m3u8?s=68b080899766794843b33635198df919242cd06b&oauth2_token_id=1198999172

Ginger-pineapple fizz video

Easy recipe for a classic tomato pasta with a kick, ready in 20 minutes.

Spaghetti all'assassina

spaghetti

tomato purée (passata)

0.5 tsp chili flakes

olive oil

garlic

parsley

tsp Kitchen Stories Pasta Magie seasoning

To make the tomato broth, bring water to a boil and add tomato paste, mix to combine. Season with salt and pepper and keep warm over low heat. Peel garlic and grate finely. In a large, non-stick frying pan, heat olive oil over medium-high heat, then add  garlic, chili flakes and Pasta Magie seasoning. Mix to combine.

When garlic is golden brown, add tomato purée and let it simmer for approx. 2 min. Then add spaghetti and let it cook in the sauce for approx. 3–5 min until the sauce caramelizes and you can see dark and crispy spots on the pasta.

Gradually add some of the tomato broth prepared in the first step to the pasta, let it simmer while stirring occasionally. Repeat 3 or 4 times when pasta absorbs the liquid, until the pasta is cooked until al dente. Finely chop the parsley. When the pasta is ready, garnish with parsley and season.

Was mega n 🍦!!!!!! Full flavor explosion

Really a great yet simple recipe. Great, almost smoked taste. And the best part: You always have the ingredients at home, even if you haven't bought them fresh;)

Very delicious I seasoned it differently but that's another way of making a one pot past very brilliant

very delicious! I made it with my own spices (as stated above only with less chilli). It tastes intensely of tomato, which makes it something special and is easy to cook at the same time. Highly recommended

super delicious! I made it with my own spices (see information above the recipe) and used a little less chilli because I don't like it that spicy. It tasted great, very intense like tomatoes. And it's easy to cook.

This Sweet Potato Kale and Bacon Hash is the perfect single serve Fall brunch recipe! Seasoned tender vegetables, salty crispy bacon and a well fried egg - an easy, cozy breakfast for one.

Sweet Potato Kale and Bacon Hash for One

Bacon (Reduced Sodium)

Chopped Onion (53 grams)

tsp Minced Garlic (about 1 clove)

Cubed Sweet Potato (133 grams)

Paprika

⅛ tsp Chili Powder

Chopped Kale (about 66 grams)

Salt

Pepper

Place bacon on cold 9-10 inch skillet or nonstick pan, heat to medium and fry for about 8-10 minutes until both sides are crispy.

Transfer to plate lined with paper towel and press. Let cool and chop into pieces. Set aside.

Drain out most of the bacon grease, add onion and garlic and cook until translucent. About 2 minutes.

Add sweet potato, paprika and chili powder, stir, and allow to cook about 2 minutes uncovered. Cover and cook another 3 minutes.

Add Kale, season with salt and pepper, stir and cook for about 1 minute until softened

Use a spatula to create an empty hole in the skillet.

Crack egg into hole.

Cover and let cook about 1-2 until whites are set and yolk is at desired level of doneness.

Add chopped bacon and serve!

Sweet and Crunchy Coconut Carrot Cake Overnight Oats with shredded coconut, chia seeds, cinnamon, and a hint of maple syrup. An easy, healthy and Vegan overnight oatmeal breakfast that tastes like a freshly baked carrot cake!

Coconut Carrot Cake Overnight Oats

Rolled Oats (45 grams)

Carrot (61 grams)

Tbsp Unsweetened Shredded Coconut (5 grams)

1½ tsp Chia Seeds (7 grams)

Tbsp Maple Syrup (Stevia Sweetened)

¼ tsp Vanilla Extract

Cinnamon

Nutmeg

Tbsp Greek Yogurt (42 grams)

Almond Milk

Finely grate or shred carrot.

In a jar or container, stir together rolled oats, carrot, coconut, chia seeds, maple syrup, vanilla, cinnamon, nutmeg, yogurt and milk.

Cover and refrigerate overnight, or at least 4 hours.

Stir, top with grated carrot, coconut, pecans or walnuts and enjoy!

Sweet and silky with surprising bursts of crunch, chew and salt, store-bought vanilla ice cream topped with caramelized dates, olive oil and flaky salt has no business being as delicious and fancy-feeling as it is. The bitterness of chocolate sauce accentuates the sweetness of ice cream, so it makes sense that Italians drizzle spicy, bitter olive oil on ice cream, too. Toasting the dates in olive oil beforehand further enhances the flavors. While vanilla ice cream lets the toppings shine, it’s also delicious on coffee, hazelnut or strawberry ice cream or gelato.

https://static01.nyt.com/images/2024/07/05/multimedia/AS-Dates-with-Olive-Oil-with-Vanilla-Ice-cream-vjhf/AS-Dates-with-Olive-Oil-with-Vanilla-Ice-cream-vjhf-videoSixteenByNineJumbo1600.jpg

Rachel Vanni for The New York Times. Food Stylist: Barrett Washburne.

Ice Cream With Olive Oil and Dates 

extra-virgin olive oil (the more flavorful the better)

Medjool date, pitted and torn into 3 or 4 pieces

vanilla ice cream

Flaky sea salt

NYT Cooking

https://static01.nyt.com/images/2024/07/05/multimedia/AS-Dates-with-Olive-Oil-with-Vanilla-Ice-cream-vjhf/AS-Dates-with-Olive-Oil-with-Vanilla-Ice-cream-vjhf-googleFourByThree.jpg

https://static01.nyt.com/images/2024/07/05/multimedia/AS-Dates-with-Olive-Oil-with-Vanilla-Ice-cream-vjhf/AS-Dates-with-Olive-Oil-with-Vanilla-Ice-cream-vjhf-mediumSquareAt3X.jpg

https://static01.nyt.com/images/2024/07/05/multimedia/AS-Dates-with-Olive-Oil-with-Vanilla-Ice-cream-vjhf/AS-Dates-with-Olive-Oil-with-Vanilla-Ice-cream-vjhf-facebookJumbo.jpg

In a small skillet, heat the oil and date over medium. Once sizzling, 1 to 2 minutes, turn off the heat.

Scoop the ice cream into a bowl, then scrape the dates and all of the oil on top. Sprinkle with a pinch of flaky sea salt. Eat as soon as possible.

Good Lord this is good! I’ve made it with both vanilla and with coffee ice cream, both delicious. So simple yet so elegant!

I made this with a few tweaks. Use 2 dates, each torn into about 5 pieces. Only 1 teaspoon of olive oil. Sizzle for 90 seconds. Instead of ice cream I used Greek yogurt because protein and the dates are sweet enough. Generous flaky salt. 

This is my new go to nighttime dessert. Very good.

genuinely such a perfect entertaining dessert when you haven't prepped. really need a glug of good olive oil on top (not from pan) and impt to let the dates really caramelize. rave reviews

I am completely addicted to this! Love dates. Recommend Haagen Dazs vanilla for the ice cream.

Fantastic. Unusual. Quick. Dates did get crispy outside and stayed succulent within. Used Haagen Daz vanilla. Will make again!

Once again, some of "substitutions" in the comments are hysterical. When we make substitutions to a recipe, the idea is to stay as true to the recipe as possible or make something else. If we don't have the ingredients, we may be making something really good, but it is no longer the recipe we are following. This recipe requires ice cream and olive oil. Neither yogurt nor a fruit smoothie are kitchen substitutes for ice cream, nor is maple syrup a kitchen substitute for olive oil.

One of those recipes that is far more than the sum of its parts. Something magical about this. Add cinnamon.

Good Lord. Y'all weren't lying! Whhaaa... why is this so tasty? I was skeptical. Never been a vanilla fan. Wow. Very very good!!!

I made this as dessert for my mom’s birthday after serving paella. It was a huge hit and so fast and easy!

I really want to try this but should we be heating extra virgin olive oil? isnt the release of toxic phenols an issue?

We loved this. I used fresh dates; less sweet, and Trader Joe’s vanilla. Mmmm

That was ridiculously delicious!  I used 4 dates. Couldn’t finish it all. I read other comments - left in pan 3 minutes the stirred and finished another minute. Added a pinch of cinnamon. Served on Trader Joe’s vanilla - just fine. Can’t wait to try with dried cherries.

Guess what's even easier? Microwave the dates then scoop the ice cream right on top. DELICIOUS!

Suggest
1. Cook dates in olive oil on foil in toaster oven for easier cleanup
2. Toast almonds as accompaniment 
3. Drizzle of balsamic vinegar
4. A few torn fresh basil leaves

Look, don't judge, but I had prunes instead of dates and I tried it and I'm here to report that the slick, sweet, gummy center of the prune toasts beautifully in olive oil and tastes amazing against the salt and sweet ice cream. Tried it with dates and...the prune is way better.

The fact that store-bought ice cream made 
The New York Times Cooking page, inspires me to write this note. It takes my mind away from the apocalypse my neighbors and I who reside in the Southern Appalachian Mountains are experiencing in the aftermath of Hurricane Helene’s destruction a week ago. I have thought for months now that Tillamook ice cream, produced by a diary coop in Oregon and sold in Asheville, NC by several grocers has to be the best I have ever eaten.

This dessert is my new obsession. It is so easy, and tastes better than 99% of the desserts you would order in a restaurant. I am going to make it again right now!

Tried it with plain Greek yogurt and some maple syrup and it worked really well

Made banana “nice cream” to serve with the dates (yes plural - two huge dates per serving) and olive oil. Absolutely decadent and healthy. (Oops forgot the salt! Excuse to encore soon.)

Banana Nice Cream: I keep a stash of peeled, halved bananas in a ziplock bag in the freezer. Slice one or two halves into 1/2” slices, and throw into a food processor or blender with a few splashes of your favorite “milk. Process until it becomes soft serve, adding more liquid as needed.

So, so good, esp with Ben & Jerry’s vanilla—but next time I’ll tear/chop the dates into more pieces.

@Megan In Seattle thank you for the suggestion. I actually love prunes more than dates. I’ll try this soon.

delicious.  a sprinkle of cinnamon pushed it to the next level.

Strauss Family Vanilla Bean ice cream is amazing.

@Roger Sharpe  Hang tight, Roger. We’re sending funds and goods as requested. 
Times readers, please help with any donation, however small. Western NC has been devastated.

Haven’t tried this with dates but a vanilla gelato or other dense vanilla ice cream drizzled with high quality fruity EVOO and sprinkled with maldon sea salt flakes is a go to dessert that never disappoints dinner guests!! The flavors are such a fantastic combo. Carmelized dates sound like a wonderful addition!

I had everything on hand so figured I would give this a shot! Such a delicious and easy treat after a long day in the heat. My dates got a little blackened on the bottom, but it just added to the depth of flavor. It really dressed up some vanilla ice cream that had been sitting in the freezer for probably a little too long.

You’d think I’d get tired of greens. But this week while I was buying a nice bunch of beets at the market and another customer asked the vendor to cut off the greens from her beets, I jumped at the chance to get two bunches of free greens. I brought them home, stemmed and cleaned them thoroughly, then blanched them for a minute in salted boiling water. I enjoyed them all week. I made this bruschetta for dinner one night when I was home alone.

Beet Greens Bruschetta With Poached Egg and Fontina

garlic clove,

extra virgin olive oil

chives (optional)

fontina

https://static01.nyt.com/images/2011/10/25/science/28recipehealth/28recipehealth-facebookJumbo-v2.jpg

Poach the eggs first and set aside in a bowl of warm water.

Lightly toast the bread, and rub with the cut side of the garlic clove. Finely chop or purée the remaining garlic.

Heat the olive oil over medium heat in a small skillet and add the garlic. As soon as it smells fragrant, in about 30 seconds, stir in the beet greens. Stir together for about a minute, until greens are infused with the garlic and olive oil. Season to taste with salt and pepper.

Top the toasted bread with the greens. Top the greens with the cheese. Place in a warm oven or a microwave and heat just until the cheese begins to melt. Remove from the heat. Blot the eggs dry if they are in warm water and place on top of the greens. Sprinkle with salt, pepper and chives, and enjoy.

I made this with what I had on hand, which was Tuscan kale. I didn't blanch it but sautéed it with the garlic for a minute or so and then splashed in a little water so that it steamed a bit and softened up nicely. I melted cave-aged Gruyere over the toast and greens, topped it with a poached egg, and had a quick and lovely lunch.

This really is crazy easy if you do a bunch of beet greens at once and have them in the fridge. Our bread was moldy so I used the NYT’s BASIC WHITE RICE recipe, nuking the rice-greens-cheese combo before topping with an egg. Best lunch ever.

Beet greens don’t have as much moisture and tend to be tougher than many  other greens. For me, they are too dry and tough for this application without blanching. If you can’t bear to wash another pot, just leave them in the colander when you finish washing them and pour boiling water over them. I find the silky texture that results from a full blanching in salted water, well worth the extra effort though.

Delicious!! Sprinkle with any sharp cheese, and a few capers! yummy

Delicious! Only had Parmesan so we grated that on. Good salty counter to the greens.

Delicious and healthy and easy! Thank you!

This recipe is crazy good. I skipped the blanche and used sourdough and white American cheese. Off. The. Hook. My wife and I could not get over how fast and tasty this is.

This is my new favorite way to eat eggs. I do not blanch the greens--no need for this imo. I don't care for oily greens, so I use only 1 teaspoon oil (the recipe calls for 2). I use a cast iron skillet, so possibly this helps one use less oil.

this looks right up my alley, though i might try it with freshly made ricotta as an alternative.

Inspired by summer lunches in Maine, this beautiful turkey sandwich comes from the chef Matthew Cahn of Middle Child sandwich shop in Philadelphia. A spiced, savory blueberry jam anchors turkey and cheese on a toasted ciabatta roll. When it comes to this dreamy sandwich, the devil is in the details: Dressing peppery arugula with vinegar, oil and raw grated onion lends yet another layer of flavor that balances the comforting richness of the other ingredients. Store-bought garam masala works in a pinch, but for the full effect, try making your own from whole spices (see Tip). Eric Kim

Top 15 for one recipes from across the web

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Top Tags

Easy Shakshuka for One

Easy Hot Chocolate for One

Boo's Ridiculous Brownies

Espresso tonic

Easy Keto Raspberry Frosty Dessert ...

2-minute tiramisu recipe

Ginger-pineapple fizz

Spaghetti all'assassina

Sweet Potato Kale and Bacon Hash fo...

Coconut Carrot Cake Overnight Oats

Ice Cream With Olive Oil and Dates

Beet Greens Bruschetta With Poached...

Turkey Sandwich With Savory Blueber...

Buttered Cabbage and Eggs

Vegetarian Reuben Sandwich

Top 15 for one recipes from across the web

The most viewed for one recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Shakshuka for One

Easy Hot Chocolate for One

Boo's Ridiculous Brownies

Espresso tonic

Easy Keto Raspberry Frosty Dessert ...

2-minute tiramisu recipe

Ginger-pineapple fizz

Spaghetti all'assassina

Sweet Potato Kale and Bacon Hash fo...

Coconut Carrot Cake Overnight Oats

Ice Cream With Olive Oil and Dates

Beet Greens Bruschetta With Poached...

Turkey Sandwich With Savory Blueber...

Buttered Cabbage and Eggs

Vegetarian Reuben Sandwich

The most viewed for one recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine