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.
Pasta with tomato paste
There is no sauce until the paste has been fried: raw paste stays sour and metallic.
Çılbır
Poached eggs on garlicky yoghurt, finished with butter sizzled with chilli. Three temperatures stacked: warm yoghurt, running yolk, scalding fat.
Porridge
Five minutes, of which the first one decides everything: the oats go into cold liquid, never into boiling.
Broccoli soup
One rule for keeping it green: no lid, and not a minute over eight.
Albanian liver
Liver must not meet salt before the pan, and must meet flour a minute before it. Two rules, two minutes.
Tomato soup
The taste of this soup is the taste of the tomato, which means a bad tomato cannot make a good one. In winter use paste and wait for the season.
Vermicelli soup
A childhood soup and a fifteen-minute rescue. Toasting the vermicelli is the whole recipe.
Flour soup
Three ingredients — flour, butter, water — and all of the flavour is in how long the flour is toasted.
Butter and cheese pasta
Three ingredients. What makes the difference is not an ingredient but the ladle of cooking water you keep.
26 records state no time, so the time filter left them out. Counting missing data as "does not match" would be the wrong answer.