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.
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Celeriac soup
Celeriac starts browning the moment it is cut. Dropping it into acidulated water is a chemical intervention rather than a cosmetic one.
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.
Whole roast chicken
The breast is ready at 65 °C and the leg at 75. Roasting a whole bird is entirely the business of hitting both at once.
Chicken schnitzel
Beating the meat thin is a requirement rather than a shortcut: a 1 cm breast cannot cook before the coating burns.
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.
Leeks in olive oil
Leek grit hides between the layers and rinsing does not reach it: it has to be cut first and soaked after.
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.
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.
Hummus
Smooth hummus is not a question of the blender but of the skins: no machine makes it velvety while they are still on.
Broad bean purée
Broad beans are not boiled in their skins: the skin cooks but never chews, and the purée comes out gritty.
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.