Table for One is a column by Senior Editor Eric Kim, who loves cooking for himself—and only himself—and seeks to celebrate the beauty of solitude in its many forms.

On nights when I feel like cooking, dinner is a measured, solo dance: a piece of grilled fish or meat, maybe a colossal salad in the summer, a slow-cooked stew in the fall. And though I do think it's important that we should eat what's around, what's in season, I also think it's important—more important, even—to cook according to personal context.


* This article was originally published here

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