Cooking for two has its own rhythm. Packages are sized for families, recipes serve six, and it's easy to end up with half-used ingredients wilting in the fridge. A few simple habits make small-household cooking easier, less wasteful and a lot more enjoyable.
Shop for two
- Use the deli and seafood counters. You can ask for exactly two chicken thighs, half a pound of shrimp or a quarter pound of sliced cheese.
- Visit the salad bar. It's a handy source of small amounts of chopped vegetables, olives or chickpeas for a single recipe.
- Buy loose produce. Pick one zucchini or two potatoes rather than a pre-packed bag.
- Choose smaller formats. Half-gallons of milk, small cartons of broth and 8-oz containers of cream reduce waste.
- Lean on the freezer aisle. Frozen vegetables, shrimp and fish fillets let you take out exactly what you need.
Plan recipes that share ingredients
The secret to cooking for two without waste is cross-utilization: choosing meals that use the same ingredient in different ways during the week. Buy a bunch of parsley for shrimp scampi on Monday, then use the rest on mushroom risotto on Wednesday. Half a carton of mushrooms can go into chicken Marsala and the rest into an omelet.
Get the portions right
| Ingredient | Typical amount for two (main course) |
|---|---|
| Boneless meat, poultry or fish | 8–12 oz total |
| Dry pasta | 4–6 oz |
| Uncooked rice | ½–⅔ cup |
| Vegetables (side dish) | 8–12 oz |
| Salad greens | 3–4 cups loosely packed |
Appetites vary — treat these as starting points.
Make leftovers work for you
Not all leftovers are bad. A "planned-over" is food you cook extra of on purpose to become a different meal later. Roast an extra chicken breast for tomorrow's salad, or cook double rice for fried rice later in the week. Cool leftovers quickly, refrigerate within 2 hours, and eat within 3–4 days.
Freeze smart
- Freeze bread, tortillas and buns, and take out only what you need.
- Portion and freeze fresh meat in two-serving packages as soon as you get home.
- Freeze leftover tomato paste in tablespoon dollops, and broth in ice-cube trays.
- Label everything with the contents and date.
Make it an occasion
Cooking for two is a chance to try new techniques, cook together and enjoy a slower meal. Pick one night a week to try something new — our kitchen skills guide is a good place to start.