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.
Broccoli soup
One rule for keeping it green: no lid, and not a minute over eight.
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.
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.
Orzo pilaf
Orzo is pasta rather than rice: its starch behaves differently, and cooked without toasting it glues itself together in the pan.
Kaygana
The Black Sea’s herb omelette, bound with flour. The flour holds the egg into a sheet that folds instead of breaking.
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.
Menemen
Pepper, tomato and egg. Know the order and the heat and it takes fifteen minutes; miss them and you get a watery omelette.
Sautéed mushrooms
Mushrooms are wiped, not washed. And the salt goes in last: early salt draws their water out and makes browning impossible.
26 records state no time, so the time filter left them out. Counting missing data as "does not match" would be the wrong answer.