Cooking for yourself allows you to be strange or decadent or both.
I might roast carrots and beets, and dip them into ricotta seasoned with olive oil and sea salt.
I remembered a story I once did about making scrambled eggs with Daniel Boulud. He prepared his in a double boiler, whisking the entire time, so that the eggs became more like a custard than like any scrambled eggs I had ever seen.
? cup tiny green French lentils 1 clove garlic 1 bay leaf Sea salt Freshly ground black pepper 2 tablespoons olive oil or walnut oil 1 tablespoon white wine vinegar 1 tablespoon lemon juice 1 large shallot, chopped Pinch sugar 17-ounce fillet salmon, cut from the center (ask to have a square piece, rather than a skinny slice) 1 teaspoon chopped flat-leaf parsley Lemon wedge