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.
Tarhana soup
A yoghurt-and-vegetable mixture fermented through a summer, dried and powdered. Ten minutes to a soup — at the end of a year’s work.
Roasted cauliflower
Boiled, cauliflower’s sulphur smell goes into the water; roasted, the same compounds turn into a toasted flavour.
Prawn casserole
The prawns go in for the last four minutes. Cooked with the sauce from the start they turn to rubber, and there is no way back.
Okra in olive oil
Okra goes slimy for one reason: it was cut. Cooked without breaching the pod, it does not go slimy at all.
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.
Türlü
The name means "all sorts" and the recipe means it: whatever is in the house goes in. The one rule is the order they cook in.
Tripe soup
Three hours of simmering and a liaison. What decides the smell is not the recipe but how well the tripe was cleaned.
Baked salmon
The white stuff on baked salmon is a sign of too much heat rather than of freshness. Pulled at 52 °C it never appears.
Crushed potatoes with yoghurt
Boil, crush, roast. A rough surface means more crust.