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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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.
Chicken pilaf
When the water for the rice is the water the chicken cooked in, the dish becomes something else. Made with plain water, the same recipe is only rice.
Poached chicken
There is one reason poached chicken comes out dry: the water was boiling. Poached at 80 °C it never does.
Chicken curry
Frying the spices in fat is not a step but half the recipe: their aromas dissolve in oil and not in water.