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.
Pumpkin soup
Boiled pumpkin gives a watery, flat soup. Roasted pumpkin is the same vegetable and a completely different soup.
Sautéed mushrooms
Mushrooms are wiped, not washed. And the salt goes in last: early salt draws their water out and makes browning impossible.
Oven potato wedges
The secret of a crisp wedge is not in the oven but before it: a boil and a shake. Without roughening the surface there is no crust.
Roasted cauliflower
Boiled, cauliflower’s sulphur smell goes into the water; roasted, the same compounds turn into a toasted flavour.
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.
Oven chicken wings
Crisp wings without a fryer are possible, on one condition: a night uncovered in the fridge to dry the skin.
Crushed potatoes with yoghurt
Boil, crush, roast. A rough surface means more crust.
Mushroom soup
Mushrooms taste of something once they have browned. Dropped straight into water they give a soup colour and no flavour.