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.
Fried squid
Squid has two cooking times and nothing between them: under two minutes or over thirty.
Fried anchovies
Cornmeal is not flour: its coarse grains fry into a glassy crust, and the anchovy steams inside it.
Chicken schnitzel
Beating the meat thin is a requirement rather than a shortcut: a 1 cm breast cannot cook before the coating burns.
Pasta with tomato paste
There is no sauce until the paste has been fried: raw paste stays sour and metallic.
İçli köfte
Whether the shell thins without splitting depends on its temperature: cold bulgur cracks and warm bulgur stretches.
Butter and cheese pasta
Three ingredients. What makes the difference is not an ingredient but the ladle of cooking water you keep.
Falafel
The chickpeas are never boiled, only soaked. Falafel made with cooked chickpeas disintegrates in the oil, and nothing rescues it.
Fried aubergine
An aubergine can take up a third of its own weight in oil. Salted water halves that.
Hasanpaşa köfte
The purée on top is a lid rather than a decoration: in the oven it keeps the meat’s juice in.