Editors of Adams Media - The 50 Best Cooking For Two Recipes. Tasty, Fresh, and Easy to Make!

Avon, Massachusetts

Face it, cooking for a crowd is tough. Lots of work, many different tastes, and tons of dirty dishes make this task a bit of a chore even for the most enthusiastic cooks. Cooking for one, on the other hand, often kills inspiration and creativity as the solo diner prepares the meal alone and eats alone.

However, the addition of another person transforms the dining experience. Cooking for two is just the right-sized task. Whether the second diner is a spouse, family member, or friend, the cook can easily express his or her love for that person by creating something special, quickly.

Set the mood. If romance is the goal and a meal is one of the vehicles to get there, be aware that the food is just one component of the meal. Flowers speak volumes. Some carefully placed blooms on the table can prove quite the mood enhancer. Sprinkle some rose petals on the table, or put a few large flower tops in glass bowls with floating candles. Also, nasturtiums and other edible flowers can adorn salads and plates and be eaten as a fragrant aphrodisiac. Light the fire of love. Candles are important. Everyone looks more beautiful and sensual in candlelight. Some small votive candles on the table, or even scattered about the room, will provide the mood you want.

All fifty recipes here serve two, though occasionally there are tips on how to prepare dishes in larger quantities. Weve provided a list of recipes pared down to serve just two people so the two of you can enjoy each others company over a fabulous meal. So please, come in and sit down. Your table for two is ready!

Lime and Cilantro Crab Salad

While it may seem counterintuitive, make sure you purchase an unripe avocado for this dish; otherwise, itll turn to mush in the skillet!

Ingredients

2 tablespoons extra-virgin olive oil, plus extra for garnish

1 unripe Haas avocado, peeled and cut into chunks

2 tablespoons fresh cilantro leaves, washed and dried

pound jumbo lump crabmeat, picked through for bits of shells, but left as large as possible

Juice of 1 lime

About teaspoon seeded and finely chopped jalapeo pepper

Kosher salt and pepper, to taste

2 medium-sized red radishes, sliced

3 grape or cherry tomatoes, sliced in half lengthwise

1. In a small skillet, heat about 1 tablespoon of the olive oil until barely smoking. Add the avocado and season with salt and pepper. Saut over high heat for about 1 minutes, tossing gently. Transfer the avocado to paper towels and let cool to room temperature.

2. Roughly chop 1 tablespoon of the fresh cilantro leaves. Gently toss the chopped cilantro with the crabmeat, the remaining 1 tablespoon olive oil, the lime juice, jalapeo, and salt and pepper.

3. Firmly pack half of the crab salad into a ring mold placed in the center of a serving plate. (If you dont have a ring mold, you can use a tuna can with both the top and bottom removed.) Remove the mold and repeat with the remaining crab salad on another serving plate.

4. Arrange the radish slices on top of the crab salad. Place the tomatoes around the crab salad in a starburst fashion, cut side down. Arrange the avocado chunks on the plates in a random fashion. Drizzle the plates with olive oil and sprinkle with the whole cilantro leaves.

Caveat Emptor!

Dont be afraid to ask to inspect the crab before buying it. Some unscrupulous packers fill the crabmeat tubs with shredded crab and place the nice big lumps on the top of the container to fool the consumer.

Tangy Mango Lobster Salad

Heres the perfect summertime salad bursting with flavors that speak to the season. This would make a perfect al fresco meal with toasted pita points and a tall, cold glass of mint iced tea.

Ingredients

pound cooked lobster meat, diced, or 1 pounds whole, fresh lobster

1 ripe avocado, cut in half lengthwise and pitted (leave the skin on)

Salt and pepper, to taste

Grated zest of lemon

1 ripe mango, peeled and cut into thin, quarter-sized pieces

1 small shallot, finely minced

1 teaspoon chopped fresh tarragon leaves

2 tablespoons extra-virgin olive oil

1. If you are using a fresh lobster, fill a pot with enough water to cover the lobster. Bring to a boil and add a pinch of salt. Gently place the lobster in the water and let boil for 7 minutes, uncovered. Transfer the lobster to a bowl of ice water to cool. Remove the meat from the shell, and dice the meat.

2. Season the avocado with salt and pepper, and rub the flesh with the lemon half to keep it from browning.

3. Toss the lobster meat with the lemon zest, mango, shallot, tarragon, oil, and salt and pepper.

4. Stuff the lobster mixture inside the cavity of the avocado, allowing it to spill over slightly for an abundant presentation. Serve immediately.

Its the Pits!

To remove the pit from an avocado, simply cut the avocado in half lengthwise, twist the halves apart, and gently drive the blade of your knife into the pit. Twist the pit slightly, and knock the pit off of the knife into the garbage. Your fingers never even need to touch the pit.

Grilled Peaches with Blue Cheese

This simple grilled salad makes an elegant first course. Make sure you find peaches that are firm enough to stand up to grilling but still ripe enough to be super juicy!

Ingredients

cup pecan halves

2 medium peaches, slightly firmer than perfectly ripe

2 teaspoons vegetable oil

Salt and pepper, to taste

cup crumbled domestic blue cheese

1. Preheat grill on high, brush the slats clean, and coat them with a light film of oil. Preheat oven to 350F.

2. Spread out the pecans on a baking sheet and toast in the oven for about 5 minutes, until lightly browned. Remove from oven and let cool.

3. Cut the peaches in half and remove the stones. Toss the peach halves with the oil and salt and pepper.

4. Grill the peaches cut-side down until the flesh begins to char and they start to soften, about 3 minutes. Turn the peaches over and spoon an equal amount of the blue cheese into the pit cavity of each half. Continue to grill until the cheese starts to melt, about 3 more minutes.

5. Divide the peaches between 2 serving plates and toss the toasted pecans in and around the peaches. Let cool to room temperature before serving.

Sweet Grill Treats

Experiment with other fruits on the grill. Generally speaking, firmer fruits work well. Try pears, pineapples, apples, apricots, and of course, peaches. Treat them all the same by tossing the pieces in a light coat of oil and giving them a slight seasoning with salt and pepper. Do not grill melons or berries.

Avocado Prosciutto with Hazelnut Dressing

Salty, creamy, and complex, this unique salad replaces the expected prosciutto-wrapped cantaloupe with avocado. The hazelnut oil adds a rich, nutty-sweet taste.