Scaled to however many of you there are.
Change the headcount and the amounts follow. Salt and spice do not scale in a straight line, and we account for that.
A recipe is how you make a thing: the amounts, the order, the timing and where it goes wrong. The dish pages explain what that thing is — where it comes from, the mechanism behind it, and why skipping one step makes it something else. One stays open in the kitchen; the other is read when you wonder.
6 of 116 recipes. Clear the filter
Vine leaves stuffed with meat
Sarma holds together because the pan is packed, not because the roll is tight. Leave gaps and every one of them opens.
Spinach with rice
A kilo of spinach cooks down to a handful, which is why the size of the pan is part of the recipe.
Borlotti bean pilaki
A pilaki is eaten cold, and that is why there is sugar in it: perception of sweetness drops as food cools, so what tastes right hot tastes flat cold.
Red lentil dal
Twenty minutes of boiling lentils tastes of very little; almost all of the flavour is made in the last forty-five seconds, in hot fat.
Spinach with chickpeas
Under a lid, spinach turns olive-drab in its own acid. With the lid off, the colour and the taste both stay where they were.
Black-eyed pea stew
The one common dried pulse that needs no soaking: its coat is thin and permeable, so it goes from dry seed to tender in twenty-five minutes.