Cooking for yourself is a great indulgence—and incredibly easy with recipes from cookbook legend Judith Jones . Who needs takeout when you've got cheese soufflé?

Editor's Note: Americans tend to be profligate because of the abundance in this land of plenty, but in most other parts of the world, good cooks are born thrifty and are proud of making something out of nothing. With that in mind, Jones has included bonus "second-round" recipes you can make with the leftovers saved from her pork tenderloin and baked bass dishes.