INVEST IN SMALLER CASSEROLE DISHES. When cooking for two, you won’t need large 8-quart casserole dishes. You will find that 1-, 2-, or even 3-quart casserole dishes are perfect for making many of the dishes described in this book.
A 4-QUART SLOW COOKER IS THE RIGHT SIZE FOR TWO. When I make slow cooker dishes, I use a 4-quart slow cooker because it’s the perfect size for our meals. Sure, you can go smaller, but the 4-quart size allows you to cook for a larger crowd when needed.
KOSHER SALT IS YOUR FRIEND. The recipes in this book call for plain kosher salt. When cooking, I use kosher salt (as opposed to table salt) because it provides a fresh and clean taste to food. Table salt, when iodized, can give a dish a metallic flavor; but not only that, the granule size of table salt makes it more potent and strong. The difference between 1 teaspoon of kosher salt and 1 teaspoon of table salt can make or break a dish.
SEASON TO TASTE. Every recipe in this book gives a salt and pepper measurement based on a general taste preference. Of course, these preferences vary for everyone. If you feel a dish needs that extra oomph, by all means add some more salt or pepper or seasonings. Remember that you can always add more seasonings, but you can’t take them out, so definitely taste as you go!
GRATE YOUR OWN CHEESE. Yes, it’s convenient to grab the pre-shredded stuff, but there’s just nothing better than freshly grated cheese. It melts better, does not put that powdery, gritty substance in your dishes, and it ultimately tastes and looks better on all your food!
CHECK YOUR OVEN RACKS. Different heights in the oven yield different results in baked dishes. To yield even baking results, use a rack that is placed in the middle of the oven.
SELECT SMALLER PRODUCE. When cooking for two, you typically don’t need a large onion or large bell pepper. Try to select the smaller ones so that you won’t have to save them for another night.
HALF A CAN LEFTOVER. It happens: you make a dish but end up using only half a can of diced tomatoes or beans. You may be tempted to toss out the unused portion, but the good news is that the recipes in this book will help you use up that other half of your can.
LEFTOVERS ARE NOT A BAD THING. Even though the recipes in this book were developed for a general serving size of two, it’s not always going to happen. For one thing, preferred portion sizes vary, of course. Also, if you add a side salad or bread to the entrées you make, you could have leftovers. You won’t have family-sized leftovers, but you might have enough left over to make a great lunch the next day. This is a good thing, because a home-cooked meal is usually much healthier (and cheaper) than café or restaurant fare.
READ THE ENTIRE RECIPE BEFORE DIVING IN. It seems silly to state the obvious, but before you start cooking you should know what ingredients you’ll need, when you’ll need them, and how much you’ll need. If you watch professional chefs in the kitchen or on television, you’ll see that they always have the ingredients prepared (measured and chopped) and in order on the counter before they start cooking.