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Not what is in the cupboard. What you feel like.

Pick more than one if you like. Every result says what it was matched on: the taste model is an estimate, the time is the number the recipe itself states, and the weight is energy computed from the ingredient list.

Something sour Something salty Something sweet Make it hot Rich and filling Something light Deep and savoury Fragrant Fifteen minutes Half an hour Something plain

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Pasta with tomato paste

There is no sauce until the paste has been fried: raw paste stays sour and metallic.

20 min taste 85

Fried anchovies

Cornmeal is not flour: its coarse grains fry into a glassy crust, and the anchovy steams inside it.

30 min taste 84

Eggs with sucuk

Crack the eggs before the sucuk has released its fat and you get dry sausage and lean eggs. The order is not a preference, it is the recipe.

12 min taste 83

Butter and cheese pasta

Three ingredients. What makes the difference is not an ingredient but the ladle of cooking water you keep.

18 min taste 83

Eggy bread

The best use there is for stale bread. Fresh bread is no good here — it collapses before it has absorbed anything.

13 min taste 82

Menemen

Pepper, tomato and egg. Know the order and the heat and it takes fifteen minutes; miss them and you get a watery omelette.

15 min taste 82

Albanian liver

Liver must not meet salt before the pan, and must meet flour a minute before it. Two rules, two minutes.

25 min taste 82

Beef sauté

A meat dish finished in fifteen minutes, on one condition: the pan is genuinely hot. In a warm pan this recipe does not work.

30 min taste 82

Chicken sauté

Chicken breast is done at 65 °C and dry at 72. Those seven degrees are the whole recipe.