Cookbook giveaway – Cooking Solo

Cooking SoloAt a time when 31 million American adults live alone, Klancy Miller is here to show that cooking for one is something to embrace. Her new cookbook, Cooking Solo, tackles the challenges of cooking for one. While making single servings from other cookbooks means doing a lot of math or being stuck with leftovers, Cooking Solo gives readers just what they need to make a delicious meal just for one. Learn more about the book in our author interview, and visit the World Calendar of Cookbook Events to see Klancy’s book tour details.

We’re delighted to offer two copies of Cooking Solo to EYB Members in the US only. One of the entry options is to answer the following question in the comments section of this blog post:

Which dish have you found the most difficult to scale down for one or two?

Please note that you must be signed into the Rafflecopter contest before posting the comment or your entry won’t be counted. If you are not already a Member, you can join at no cost. The contest ends April 20, 2016.

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  • sgump  on  March 23, 2016

    Hardest for me (such that I rarely attempt them) are complicated baking things that won't freeze well: when something turns out quite lovely, I eat far too much of it myself! (The lesson, then, is only to bake before gatherings.)

  • trudys_person  on  March 24, 2016

    Baked pastas, like lasagne and ziti … and tamale pie. I usually end up eating them for a week!

  • vickster  on  March 24, 2016

    Baked dishes.

  • rivergait  on  March 24, 2016

    Steak. On the rare occasions I grill it, I eat only part and scramble to find uses for the cold leftovers (usually salads ). I'd like to find recipes for fully-cooked strips of meat.

  • VWR  on  March 24, 2016

    Stews and casseroles.

  • sarahawker  on  March 24, 2016

    Any stew. it makes so much you get horribly tired of it and the freezer is full!

  • ravensfan  on  March 24, 2016

    Soups and stews.

  • tcjanes  on  March 24, 2016

    Prime Rib.

  • imaluckyducky  on  March 24, 2016

    Soups that have ingredients that prevent them from freezing and/or reheating well.

  • t.t  on  March 24, 2016


  • Julia  on  March 24, 2016

    Stews, casseroles and cakes.

  • pandapotamus  on  March 24, 2016


  • cocecitycook  on  March 25, 2016

    Soup & stew seem to grow into a huge amount even when I think I'll make 1 or 2 servings. Glad I have freezer space for leftovers.

  • JanScholl  on  March 25, 2016


  • Waderu  on  March 25, 2016


  • ladibyrd  on  March 25, 2016

    Desserts, casseroles, soups/stews, roasts… Most recipes are difficult to pare down to just one serving, particularly those that have quantized ingredients (i.e. eggs, specialty canned items).

  • Cie  on  March 25, 2016

    Whenever I make Minnestrone or bread soup, it just grows and grows. Fortunately there's always the freezer!

  • Sfgordon  on  March 25, 2016

    I love using my pressure cooker to prepare soup/stew/chili dishes with beans and veggies, but invariably I end up with 3 or 4 days worth of leftovers that get boring very fast.

  • decorates  on  March 25, 2016

    Soups! Nothing warms the heart more. <3

  • Globegal  on  March 25, 2016


  • Lizwizz  on  March 25, 2016

    I love anything with a poached egg on top!

  • lindaeatsherbooks  on  March 25, 2016

    I always find it difficult to make spaghetti for one. By the time I've put in all my vegetables, I have a full pot of sauce.

  • Mariarosa  on  March 25, 2016

    I find it really tough to scale down baked goods, like cakes.

  • joyofmeat  on  March 26, 2016

    Pasta dishes

  • infotrop  on  March 26, 2016

    Appetizers. Even two people like a little amuse bouche now and again.

  • matag  on  March 26, 2016


  • samwesthill  on  March 26, 2016

    Barbecue. It feels pointless and such a waste of charcoal and time. Oh, and fondue

  • sir_ken_g  on  March 26, 2016

    Chicken soup. One chicken makes a lot of soup.

  • Taxlady  on  March 26, 2016

    It's very difficult to scale down goulash, or similar stew recipes and any baking items. The only way not to have to eat those for days on end is to freeze them, but that is causing trouble too at times.

  • ltsuk  on  March 26, 2016

    lasagna and roasts

  • Siegal  on  March 27, 2016

    I always make too much salad I just keep on chopping !!

  • lauriesk  on  March 27, 2016

    I find most slow cooker recipes to be difficult to scale down for just one or two people.

  • deucemom  on  March 27, 2016

    baking – cookies, cakes, etc.

  • RuthGo  on  March 27, 2016

    Stews and something like chili.

  • djoh437938  on  March 28, 2016

    casseroles, beans

  • zubs1990  on  March 29, 2016


  • tjnelson1hotmail  on  April 1, 2016

    Pasta and sauce…though sauce freezes well, but it always makes a ton.

  • AhoritaComida  on  April 2, 2016

    Large pieces of meat. For example, the Easter ham is divided up between plate in the refrigerator and package in the freezer at the moment.

  • louie734  on  April 3, 2016

    Baked goods are hard to convince myself to make because the batch size is usually so high, or the pan size is weird.

  • pgarcia  on  April 9, 2016

    Baked goods that don't freeze well (puddings, etc.).

  • Maura  on  April 11, 2016

    Mac and cheese because I need to eat the whole thing, one serving is a joke!

  • sbh2006  on  April 14, 2016

    Pretty much everything as I'm always cooking for one and my cookbooks yield a minimum of 4 (usually 6 or more) servings; by the second or third day, I'm sick of leftovers and end up throwing many things out!! I also reviewed a book for my blog that featured a standard yield of 8 loaves of bread; I scaled it down to 1/4.

  • TheAntiM  on  April 14, 2016

    I know it's been said, many times, many ways, but… soup/stew/chili.

  • maryec  on  April 15, 2016

    Chili. I can't even buy a single portion of ground meat; the packages are always a minimum of one pound.

  • JuneHawk  on  April 15, 2016

    Stews and soups are by far the most difficult to scale.

  • Waderu  on  April 16, 2016


  • jthelwell  on  April 17, 2016

    I find desserts – particularly cakes and pies had to scale down.

  • horselady57  on  April 18, 2016

    Desserts. And then if you make a full-size cake/pie/etc. you either eat too much or need to find others to share with. Can't waste good food!

  • ReenaCooks  on  April 19, 2016

    I am learning to make meat curries.
    I find it hard to make it for one or two people.

    Unless I use the pieces of meat as sandwich fillers. And use the curry as dip.
    Something I learned from my travels.

  • herby  on  April 19, 2016

    There are so many! Lasagna, cassoulet, paella to name just a few.

  • sabrina7  on  April 20, 2016

    manicotti, soups make alot, but soup makes great leftovers because most soups get better with age

  • kayanelson  on  April 20, 2016

    Primarily baked goods–I'm pretty good at cutting recipes down.

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