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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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Pumpkin soup
Boiled pumpkin gives a watery, flat soup. Roasted pumpkin is the same vegetable and a completely different soup.
Roast beef
Not a dish to make without a thermometer. The answer to "how many minutes" depends on the temperature at the centre, not on the weight.
Oven lamb tandır
Four hours at 140 °C, then fifteen minutes at 240. Without the second number the meat is tender and pale.
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.
Baked sea bass
A whole fish is more forgiving than a fillet: the bones and skin slow the heat and the flesh cooks without drying.
Baked salmon
The white stuff on baked salmon is a sign of too much heat rather than of freshness. Pulled at 52 °C it never appears.
Tray-roasted vegetables
A vegetable that does not fit on the tray does not roast, it steams. Using two trays instead of one is the only trick in this recipe.
Roasted cauliflower
Boiled, cauliflower’s sulphur smell goes into the water; roasted, the same compounds turn into a toasted flavour.
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 chickpeas
The crunch is drying, not browning: while there is free water on the surface the chickpea stays soft. The spices wait until the end, because at 200 °C they burn.
Crushed potatoes with yoghurt
Boil, crush, roast. A rough surface means more crust.