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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.

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Sautéed mushrooms

Mushrooms are wiped, not washed. And the salt goes in last: early salt draws their water out and makes browning impossible.

22 min taste 78 120 kcal

Vermicelli soup

A childhood soup and a fifteen-minute rescue. Toasting the vermicelli is the whole recipe.

15 min taste 78 149 kcal

Broccoli soup

One rule for keeping it green: no lid, and not a minute over eight.

30 min taste 78 152 kcal

Chicken sauté

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

30 min taste 82 321 kcal

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.

30 min taste 76 143 kcal

Garlic-sautéed broccoli

The broccoli is blanched two minutes and dropped into iced water. That shock locks the green in, and the sauté cannot take it back out.

20 min taste 78 220 kcal

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 80 299 kcal

Spinach and eggs

Crack the eggs before the spinach has given up its water and a green puddle collects on the plate.

15 min taste 80 306 kcal

Kaygana

The Black Sea’s herb omelette, bound with flour. The flour holds the egg into a sheet that folds instead of breaking.

15 min taste 80 326 kcal

26 records state no time, so the time filter left them out. Counting missing data as "does not match" would be the wrong answer.

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