Tea for two. That’s what it’s all about, right? So how come every recipe you pick up says serves 4 to 6? Or more! What do you do when you want macaroni and cheese, but don’t want to be reheating it for three nights? Or a couple of cookies, but don’t want to be tempted by two dozen sitting on the counter all week?

Creative cookbook authors and cooks Bruce Weinstein and Mark Scarbrough have all the answers in Cooking for Two.

Brimming with 120 smaller-serving, big-taste recipes, Cooking for Two offers cooks familiar favorites such as PastaBolognese, Chicken Pot Pie, and Mushroom Barley Soup, as well as new dishes for today’s tastes like Pork Satay Salad and Snapper Fillets Sauteed with Orange and Pecans.

Simply cutting down larger recipes leads to wasted ingredients. But Bruce and Mark have developed each recipe so you buy only what you need, and use all of what you buy. Instead of opening a can of vegetable stock only to use three tablespoons, use the liquid the dried mushrooms have soaked in. If an onion is too large for a recipe, chop a shallot instead.

The dessert chapters are filled with cookies, puddings, and cakes, all designed for two servings. Small-batch baking requires strict attention to detail. A regular egg can be too big for a small batch of six cookies, so they suggest quail eggs or the easy-to-find pasteurized egg substitutes, which you can measure out in tablespoons.

Truly a cookbook for everyday use, each recipe is labeled as quick (ready in minutes with minimal cooking), moderate (requires a bit more preparation or cooking), or leisurely (perfect for quiet celebrations or weekend meals) to help you decide which dish best fits into your day.

With ingredient and equipment guides, as well as tips on how to stock your pantry to avoid those there’s-nothing-in-the-house-so-let’s-go-out moments, Cooking for Two will surely become the cookbook you reach for every night of the week.

It’s just two perfect.