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.
5 of 116 recipes. Clear the filter
Mushroom soup
Mushrooms taste of something once they have browned. Dropped straight into water they give a soup colour and no flavour.
Beef sauté
A meat dish finished in fifteen minutes, on one condition: the pan is genuinely hot. In a warm pan this recipe does not work.
Chicken sauté
Chicken breast is done at 65 °C and dry at 72. Those seven degrees are the whole recipe.
Chicken casserole
Made with thigh, and there is no alternative: breast certainly dries over forty minutes in an oven.
Sautéed mushrooms
Mushrooms are wiped, not washed. And the salt goes in last: early salt draws their water out and makes browning impossible.