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Late Summer 2019: Table for One

Late Summer 2019: Table for One

In this issue, our writers reflect on the solo meal from many angles. From the wilderness sandwich to the urban happy hour, from the institutional grounds of senior living facilities to home kitchens, these essays highlight the many meanings of the solitary meal and its power to bring health and healing into our lives. We also offer recipes for cooks beginning to fend for themselves in the kitchen, and we hear from award-winning cookbook author—and New Mexican—Deborah Madison, who revisits her book, What We Eat When We Eat Alone, on its tenth anniversary.

A Hint of Sandwich

on food's place in the process of searching By Joshua Johnson Photo by Valerie Stilina.I have found that great meals usually require a little excitement to spur them on. Often, that edge comes from being in some remote canyon, alone and far from any roads....

What You’re Hungry For

a Chef Comes Full Circle on Canyon RoadStory and Photos by Gabriella Marks Chef Sllin Cruz at Geronimo's.A chef’s journey is shaped by many appetites. There is the elemental hunger in the human stomach, there’s the craving to ascend through the regimented...

Ham Roast

Ham Roast1 3–5-pound fresh ham roast  (an uncured ham was sourced from  Polk’s Folly Farm)2–3 cups of waterSalt, pepper, and crushed red pepper to tastePreheat the oven to 350°F. Place ham in a 13x9-inch pan or glass baking dish. Generously sprinkle salt,...

Eight Around the State: Counter Service

By Stephanie and Walt CameronPublishers Stephanie and Walt Cameron are sharing some of their favorite finds around New Mexico in edible’s newest department, Eight Around the State. For this issue, they searched for establishments with great counter...

Casa Rondeña Winery

An edible Local Hero is an exceptional individual, business, or organization making a positive impact on New Mexico's food systems. These honorees nurture our communities through food, service, and socially and environmentally sustainable business...

Green Chile Cheeseburger Smackdown

An Interview with Stephanie and Walt CameronBest EventPhotos by Simply Social The Green Chile Cheeseburger Smackdown (GCCS) spotlights New Mexico’s most notorious burger, the green chile cheeseburger, and many of the state’s...

Home Is Where the Garden Is

The Center for Ageless Living Brings Fresh Ideas for Elder CareBy Nora Hickey · Photos by Stephanie Cameron A butterfly the size of an outstretched hand, light yellow and marked with brown, moves in and out of red roses at the end of their time—spent blooms still...

Pasta

Homemade pasta can be fun for a new cook (or anyone, really) to up their game. In 30–45 minutes, a solo cook can make enough pasta for several recipes. The basic ratio is 2 cups flour to 3/4 cup liquid for 1 pound of pasta, or 4 servings. The primary liquid consists...

BLT Pasta

BLT PastaKosher salt2 strips of bacon, cut into 1/2-inch pieces1 teaspoon olive oil1 serving of pasta (see link below)3/4 cup cherry tomatoes, halved1 ounce (handful) of watercress, arugula, or other greensFreshly ground pepper and Parmesan for...

In Good Company

The Pleasures of Dining Out AloneBy Candolin Cook I was never a huge Sex and the City fan, but one episode I caught years ago has stayed with me, strangely. In a scene from “They Shoot Single People Don’t They?” Samantha finds herself alone at a fancy...

So much of the conversation around food revolves around its ability to create community, to bring people together over a shared meal. Indeed, few, if any, of us would argue against the many virtues of sharing a meal with others. Discussed less often is the reality that we eat many of our meals—close to half, according to recent studies—alone. Often, discussions and studies about solo dining concentrate on its pitfalls, such as correlations with higher instances of metabolic syndrome, loneliness, and, at least for men, obesity. Without dismissing these concerns, this issue of edible approaches the solitary meal a little differently: as an opportunity. Throughout these pages, we embrace the ways eating alone can bring nourishment, creativity, and joy to the little moments, too often dismissed, that shape our days. 

Catering to solo diners has grown in recent years, from meal kit companies offering single-serving portions to restaurants specializing in tables for one. In 2018, chef Anita Lo’s best-selling cookbook, Solo: A Modern Cookbook for a Party of One was heralded as the “Best Cookbook of the Year” by Eater and the Washington Post, among others. These trends suggest not only that Americans’ eating habits are becoming more solitary, but that there is also less of a stigma surrounding the practice.

In this issue, our writers reflect on the solo meal from many angles. From the wilderness sandwich to the urban happy hour, from the institutional grounds of senior living facilities to home kitchens, these essays highlight the many meanings of the solitary meal and its power to bring health and healing into our lives. We also offer recipes for cooks beginning to fend for themselves in the kitchen, and we hear from award-winning cookbook author—and New Mexican—Deborah Madison, who revisits her book, What We Eat When We Eat Alone, on its tenth anniversary.

As these stories show, eating alone can be less of a symptom and more of an experience. It might be a good time to try out a new recipe or cooking technique, a chance to indulge in a guilty pleasure, or a stolen moment to savor an incredible meal without distraction. We hope that by celebrating our solo meals we might better appreciate their worth and our own.

A Hint of Sandwich

A Hint of Sandwich

on food's place in the process of searching By Joshua Johnson Photo by Valerie Stilina.I have found that great meals usually require a little excitement to spur them on. Often, that edge comes from being in some remote canyon, alone and far from any roads....

What You’re Hungry For

What You’re Hungry For

a Chef Comes Full Circle on Canyon RoadStory and Photos by Gabriella Marks Chef Sllin Cruz at Geronimo's.A chef’s journey is shaped by many appetites. There is the elemental hunger in the human stomach, there’s the craving to ascend through the regimented...

Ham Roast

Ham Roast

Ham Roast1 3–5-pound fresh ham roast  (an uncured ham was sourced from  Polk’s Folly Farm)2–3 cups of waterSalt, pepper, and crushed red pepper to tastePreheat the oven to 350°F. Place ham in a 13x9-inch pan or glass baking dish. Generously sprinkle salt,...

Eight Around the State: Counter Service

Eight Around the State: Counter Service

By Stephanie and Walt CameronPublishers Stephanie and Walt Cameron are sharing some of their favorite finds around New Mexico in edible’s newest department, Eight Around the State. For this issue, they searched for establishments with great counter...

Casa Rondeña Winery

Casa Rondeña Winery

An edible Local Hero is an exceptional individual, business, or organization making a positive impact on New Mexico's food systems. These honorees nurture our communities through food, service, and socially and environmentally sustainable business...

Green Chile  Cheeseburger Smackdown

Green Chile Cheeseburger Smackdown

An Interview with Stephanie and Walt CameronBest EventPhotos by Simply Social The Green Chile Cheeseburger Smackdown (GCCS) spotlights New Mexico’s most notorious burger, the green chile cheeseburger, and many of the state’s...

Home Is Where the Garden Is

Home Is Where the Garden Is

The Center for Ageless Living Brings Fresh Ideas for Elder CareBy Nora Hickey · Photos by Stephanie Cameron A butterfly the size of an outstretched hand, light yellow and marked with brown, moves in and out of red roses at the end of their time—spent blooms still...

Pasta

Pasta

Homemade pasta can be fun for a new cook (or anyone, really) to up their game. In 30–45 minutes, a solo cook can make enough pasta for several recipes. The basic ratio is 2 cups flour to 3/4 cup liquid for 1 pound of pasta, or 4 servings. The primary liquid consists...

BLT Pasta

BLT Pasta

BLT PastaKosher salt2 strips of bacon, cut into 1/2-inch pieces1 teaspoon olive oil1 serving of pasta (see link below)3/4 cup cherry tomatoes, halved1 ounce (handful) of watercress, arugula, or other greensFreshly ground pepper and Parmesan for...

In Good Company

In Good Company

The Pleasures of Dining Out AloneBy Candolin Cook I was never a huge Sex and the City fan, but one episode I caught years ago has stayed with me, strangely. In a scene from “They Shoot Single People Don’t They?” Samantha finds herself alone at a fancy...

+ other stories

Edible celebrates New Mexico's food culture, season by season. We believe that knowing where our food comes from is a powerful thing. With our high-quality, aesthetically pleasing and informative publication, we inspire readers to support and celebrate the growers, producers, chefs, beverage and food artisans, and other food professionals in our community.

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