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Kitchen Zen

Kitchen Zen

Part two of a two-part series

Pam Miller
May 29, 2025 • Estimated Reading Time: 7 minutes

Namaste, dear readers. In this issue:

Of gratitude and spice
Joyful cooking for one
Bonus solo recipes

Rediscovering the peace and joy of cooking

A series of spoons on top of a marble counter, each holding different spices

Of gratitude and spice

Be sure to check out the first part of this two-part series if you haven’t seen it already.

As my pandemic isolation stretched on, I found myself so thankful to be able to make a difference in my mother’s life. I was grateful for the resources I had, the discoveries I made, and the love that filled my heart with every meal I prepared.

With each passing week, I became more eager to experiment, even if it was as simple as adding an unexpected sauce to a plain meal. I found that tzatziki or any kind of salsa (mango is my favorite) were great toppings for salmon, chicken breasts, and shrimp tacos. I also discovered ways to make mealtime easy. Among my favorites were:

Crunchy garlic and quickly sauteed scallions transformed plain pasta into a taste sensation. By adding veggies and protein (shrimp was the best), the pasta became a complete meal.
Three-pound bags of colossal uncooked frozen shrimp and Whole Foods flash-frozen salmon. Eity can be defrosted at the last minute.
International spice blends from La Boite Spices. These added a chef-worthy complexity to dishes, taking them from the mundane to a tantalizing surprise.

These are some of those meals, so links have not been included in most cases.

Pictured left: Salt and crusted salmon (recipe below)

Gochujang eggplant (NYT subscription required)
Lobster bisque

I’m also sharing my recipe for salt and pepper-crusted salmon that I used as the foundation for a few of these meals:

Simple Salmon with Salt and Pepper Crust

Ingredients:

1 salmon filet with skin, defrosted (Whole Food flash frozen salmon recommended)
Crystal Diamond Kosher Salt
Freshly ground pepper
Extra virgin olive oil, sparse

Directions:

Preheat oven to 400°.
Salt and pepper the flesh side of the salmon.
In a cast iron skillet, heat the oil on the stovetop until it begins to shimmer. Place the salmon in the pan, skin-side up. Watch the salmon. As the bottom edges appear to be browning, place the cast iron skillet in the oven.
Roast for 8 to 10 minutes, depending on the desired doneness. The skin should be easy to remove. Flip the filet over to reveal the crust. Serve with a squeeze of lemon or with a sauce.

Embracing solo cooking

The mere act of putting food on the table can be satisfying, but there are ways to elevate the experience.

Be your own guest. The secret to cooking solo is treating yourself with the same care and intention as a dinner guest. Every now and then, set your table with your best dinnerware. Light a candle. Pour a glass of wine or sparkling water with a twist of lime. Play music that makes you smile. These small gestures transform a simple meal into an evening out.

Don't shy away from treating yourself to high-quality ingredients. When cooking for one, splurging on that artisanal cheese or perfect piece of fish becomes more affordable.

Got leftovers? Rather than viewing them as boring repeats for that week, think of them as a gift of a future meal. Freezing that delicious, uneaten curry means you’ll be off of kitchen duty one night next month, freeing you to focus on other things—like relaxing after a long day.

The beauty of solo cooking lies in its intimacy. There's no pressure to impress anyone, no need to coordinate schedules or adjust to preferences. It's just you, creating something nurturing for yourself at your own pace. Some nights may involve a more elaborate recipe; other times, it's a simple bowl of whole-grain pasta elevated by fragrant olive oil, fresh herbs, freshly ground pepper, and toasted pine nuts. There's a simple beauty to that.

Most of all, cooking for one is a chance to tune into what truly nourishes you – not just in terms of vitamins and minerals, but in the entire experience of preparing and enjoying a meal. It's an opening to practice mindfulness; to slow down and appreciate the simple pleasure of treating yourself well.

The next time you find yourself cooking for one, embrace it as an act of gracious self-hospitality. After all, you're worth the effort of a thoughtfully prepared meal, even – or especially – when you're dining solo.