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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Butter and cheese pasta
Three ingredients. What makes the difference is not an ingredient but the ladle of cooking water you keep.
Pasta with tomato paste
There is no sauce until the paste has been fried: raw paste stays sour and metallic.
Chicken broth soup
What makes a broth clear is not the ingredients but the temperature: a pan that passes 95 °C guarantees a cloudy one.
Vermicelli soup
A childhood soup and a fifteen-minute rescue. Toasting the vermicelli is the whole recipe.
Tutmaç soup
Yoghurt, chickpeas and noodles cut into squares: a soup a thousand years old, named in Kaşgarlı Mahmud’s dictionary.
Orzo pilaf
Orzo is pasta rather than rice: its starch behaves differently, and cooked without toasting it glues itself together in the pan.