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.
Cheese omelette
The colour of an omelette is a choice: pale means a low flame and brown means a high one, and the second is an accident.
Mıhlama
Cornmeal, butter and a cheese that stretches. The stretch is not a knack but a temperature: past 70 °C it stops stretching and splits.
Onion soup
Forty minutes of frying onions sounds long. Stop at thirty and the soup comes out sharp instead of sweet: the time is the recipe.
Hasanpaşa köfte
The purée on top is a lid rather than a decoration: in the oven it keeps the meat’s juice in.
Prawn casserole
The prawns go in for the last four minutes. Cooked with the sauce from the start they turn to rubber, and there is no way back.
Courgette fritters
A mücver made without squeezing the courgette falls apart. One courgette gives up half a glass of water, and with that water in the batter nothing binds.
Vegetable gratin
A lump-free béchamel is not a knack but a question of temperature difference: hot milk into hot roux, or cold into cold.