An edited excerpt from Joe Yonan’s new book, “Serve Yourself: Nightly Adventures in Cooking for One” (Ten Speed Press).
It was a Facebook comment that finally did it.
I had just posted a link to one of my Cooking for One columns, and amid the chatter about the recipes for mulled red-wine syrup and salmon braised in pinot noir, I got this: “At the risk of getting too personal, perhaps you might find someone to share life/meals with. That would kill your column concept, but could change your life in a positive way. The pleasures of the table are so satisfying when shared.”
Well, of course they are, and I share them all the time. Just a few days earlier, I had paid up on a promised birthday meal for two friends by kneading flour and egg until it was smooth as a baby’s skin, running it through thinner and thinner settings on a pasta machine and hand-cutting it into pappardelle. I made a ragu bianca — chicken thighs ground with chicken livers and simmered in white wine — and tossed it with the pasta, olive oil and shaved pecorino.