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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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.
Hasanpaşa köfte
The purée on top is a lid rather than a decoration: in the oven it keeps the meat’s juice in.
Home-made chicken nuggets
Half the meat in a shop nugget is skin, cartilage and water. At home you know what is in it, and the difference shows up in the salt.