Cooking for two: quantities, smaller pans and leftovers
Scale ingredients, then adjust equipment and shopping so half-used packages have a planned purpose.
Calculate the starting quantities
Two servings from a four-serving recipe use a factor of 0.5. The serving selector changes explicit amounts but cannot know onion size or appetite. Weigh a prepared portion when precision matters.
Keep similar thickness
Do not halve the oven temperature. A smaller baking dish preserves layer depth. A thinner tortilla may cook faster. Keep pancake and patty size unchanged and make fewer pieces.
Handle part of an egg
For batter needing part of an egg, beat and weigh the useful amount. For whole-egg toppings, choose a sensible number. Removing an egg used as a binder changes texture.
Buy for two uses
Chickpeas can go into salad and hummus; tomatoes into sauce and shakshuka. Plan both uses before shopping and respect opened-product storage instructions.
Choose whether to reduce or batch-cook
Some simmered dishes can be divided into properly stored portions. Bruschetta and pancakes benefit from assembly near serving. Consider time, cookware and actual future meals, and reheat only what you will serve.