Dense and fragrant apple cakes, flavorful soups, rich stews, bubbly casseroles — cooking these fall favorites for one can be challenging, but Vivian Brill finds big-batch recipes work just fine for a single person.

The first time she tries a dish, she follows the recipe. The next time, she improvises.

"The artist in me likes to change things," she said. "Plus, soups are a good excuse to make a mess. Artists like that. Everything smells so good. Even chopping a green pepper — such a clean smell. Soups simmering fill the house with good smells."

Brill's cooking style is practical, too. "Soups, salads and casseroles are great ways to use up the little remnants," she said. "You can throw in those wilting carrots or the last handful of green beans."

She stocks her freezer with two-serving portions of what she creates. "If I want to have someone over, I've got enough for two," she said. "I learned from my friend Connie entertaining doesn't have to be a big deal. She'd pull little things out, put them on pretty plates and we'd have a nice lunch. I can patch along a comfortable meal and not be so stressed when people come over."

Making sweets and breads in smaller portions helps, too. She got her blue-and-white ceramic 6-cup bundt pan as a gift. The size is just right for one person: a bit to eat and a bit to freeze.

She uses 6-inch and 8-inch covered glass baking dishes for casseroles, cutting down the recipes to two or three servings.

After 15 years as a graphic designer, Brill changed careers when graphics became less hands-on and more computer-generated. "I grew up taking care of stray squirrels and hurt pigeons, with chipmunks in the yard and hamsters in the house," she said. "I relate to animals. I had volunteered at the Humane Society and liked the work." She went back to school to become a veterinary assistant.

Today, Brill gives rein to her artistic side designing greeting cards and specialty invitations featuring photos of local attractions. They are for sale at Left Bank Books, Cheap Trx, the Missouri History Museum and the Missouri Botanical Garden.

In life, in cooking, Brill seeks what works for her; what gives her fulfillment, more happiness and less stress.