Recipes

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.

Main ingredient

With chicken 11 With red meat 27 With fish and seafood 9 With aubergine 8 With yoghurt 13 With cheese 9 With lentils 7 With chickpeas 8 With beans 10 With bulgur 11 With rice 10 With pasta 6 With tomato 51 With spinach 3 With mushrooms 6 With potato 17 With egg 22 With courgette or pumpkin 6

Character

Sweet 5 Hot 15 Sour 35

Method

In the oven 24 Grilled 4 Fried 30 No cooking 5

What it is

Under 30 minutes 28 One pot 56 Vegetarian 61 Vegan 31 Gluten free 50 Freezes 62

11 of 116 recipes. Clear the filter

Vegetable soup

Throwing everything in at once is easy and wrong. These vegetables differ twofold in cooking time, and knowing the order is the only skill involved.

45 min 213 kcal

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.

60 min 317 kcal

Türlü

The name means "all sorts" and the recipe means it: whatever is in the house goes in. The one rule is the order they cook in.

90 min 266 kcal

Chickpea stew

Dried chickpeas, tomato paste and olive oil — and a pinch of bicarbonate that halves the cooking time.

60 min 339 kcal

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.

255 min 430 kcal

Green lentil stew

A green lentil keeps its skin and holds its shape; a red one is already skinned and split, so it collapses. The same plant, two different dishes.

65 min 496 kcal

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.

65 min 374 kcal

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.

50 min 416 kcal

Bulgur pilaf

Bulgur does not cook, it takes up water. It is wheat that has already been boiled, so what matters is not the time on the flame but the time under the lid.

37 min 403 kcal