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 8 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 13 Sour 34

Method

In the oven 24 Grilled 4 Fried 30 No cooking 5

What it is

Under 30 minutes 29 One pot 54 Vegetarian 62 Vegan 32 Gluten free 50 Freezes 62

17 of 116 recipes. Clear the filter

Crushed potatoes with yoghurt

Boil, crush, roast. A rough surface means more crust.

45 min 338 kcal

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

Broccoli soup

One rule for keeping it green: no lid, and not a minute over eight.

30 min 152 kcal

Celeriac soup

Celeriac starts browning the moment it is cut. Dropping it into acidulated water is a chemical intervention rather than a cosmetic one.

40 min 239 kcal

Fish soup

A fish stock is made in twenty minutes and ruined in twenty-five. Unlike meat stock, long cooking here does damage.

40 min 367 kcal

İzmir meatballs

Searing the meatballs and then baking them in sauce is two dishes in one: the crust stays outside while the inside drinks the sauce.

100 min 595 kcal

Lamb casserole

The meat has two hours and the vegetables have forty minutes. Put them in together and the vegetables vanish while the meat is still raw.

175 min 739 kcal

Hasanpaşa köfte

The purée on top is a lid rather than a decoration: in the oven it keeps the meat’s juice in.

105 min 678 kcal

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.

115 min 734 kcal

Chicken casserole

Made with thigh, and there is no alternative: breast certainly dries over forty minutes in an oven.

80 min 698 kcal

Poached chicken

There is one reason poached chicken comes out dry: the water was boiling. Poached at 80 °C it never does.

55 min 329 kcal

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.

45 min 771 kcal

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.

60 min 340 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

Potato and mince bake

Without a pre-cook the potato slices boil rather than brown over forty minutes in the oven.

80 min 550 kcal

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.

60 min 323 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

What to cook