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.
Butter and cheese pasta
Three ingredients. What makes the difference is not an ingredient but the ladle of cooking water you keep.
Pasta with tomato paste
There is no sauce until the paste has been fried: raw paste stays sour and metallic.
Chickpea stew
Dried chickpeas, tomato paste and olive oil — and a pinch of bicarbonate that halves the cooking time.
Green beans in olive oil
A classic that cooks in the vegetable’s own water, with none added. The secret is patience and a low flame: the beans sweat, they never boil.
Crushed potatoes with yoghurt
Boil, crush, roast. A rough surface means more crust.
Semolina halva with milk
A three-ingredient dessert on the table in twenty-five minutes. Its entire aroma comes from one step: toasting the semolina.
Buttered pilaf
Separate grains are not a recipe but two steps: rinse it, and leave the lid alone.
Menemen
Pepper, tomato and egg. Know the order and the heat and it takes fifteen minutes; miss them and you get a watery omelette.
Tahini and honey bowl
Two ingredients, five minutes. It seizes as you stir; keep going and it loosens.