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.
Vermicelli soup
A childhood soup and a fifteen-minute rescue. Toasting the vermicelli is the whole recipe.
Pasta with tomato paste
There is no sauce until the paste has been fried: raw paste stays sour and metallic.
Buttered pilaf
Separate grains are not a recipe but two steps: rinse it, and leave the lid alone.
Çılbır
Poached eggs on garlicky yoghurt, finished with butter sizzled with chilli. Three temperatures stacked: warm yoghurt, running yolk, scalding fat.
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.
Broccoli soup
One rule for keeping it green: no lid, and not a minute over eight.
Flour soup
Three ingredients — flour, butter, water — and all of the flavour is in how long the flour is toasted.
Eggy bread
The best use there is for stale bread. Fresh bread is no good here — it collapses before it has absorbed anything.
26 records state no time, so the time filter left them out. Counting missing data as "does not match" would be the wrong answer.