Could a big batch of enchiladas be brought down to single- (or double-) serving size? Coming right up.
Can an Italian casserole be wrestled down to size? Deliciously, yes.
Can the quintessential Mexican holiday-party food be brought down to manageable amount? More importantly, should it?
For the first shrink-my-recipe exercise, I take a classic French stew and turn it into steak for one.
Single cooks, send me your recipes, and I'll work to make them appropriate for you and you alone.
Whether you eat out or eat in, the idea is simple: "Change channels" and refuel.