Amanda is a co-founder of Food52.
Sorry for what might seem like an annoying answer, but it really depends on the recipe. If it's a salad, halving everything usually works well, but something like stew doesn't because the liquid amounts don't always exactly halve, depending on how the meat is cut. If you tell us what you're making, we can make a specific recommendation.
In general you should be OK but if baking, you might run into trouble
I can vouch first-hand for what Amanda wrote. About 2 months ago, I made a pot roast that braised in the oven at a fairly high temperature for several hours. The meat was supposed to braise in a fairly large amount of wine and beef broth. Since the recipe was for 6, and I was cooking just for me, I cut everything in half. What I didn't realize was that the heat & time were constant, even with the smaller volume of liquid. As a result, my sauce way over reduced, and in order to keep it from totally evaporating and burning the roast, I had to keep adding more beef broth. Which totally diluted the flavor and made the sauce a bit (a lot) weak and sort of insipid. Lesson learned.......
Please enter a valid email address.
Well played. You deserve a cookie.
Jet black desserts—boo!
Unexpected Places We Found Food This Week
Your Community Picks
The Scene That Underscores the Brilliance of 'Tampopo'
Cakes with Wacky Ingredients
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.