Good to know, thanks!
I was going to edit my post but you are too fast!
Disclaimer: the sliced-up apple are in big wedges (less surface area than what I think you need for for the dish you are making) and they are packed in a bento box for SO; thus, minimal oxidation is key?
But still… I think what I am taking from all y’all is that I’m probably worried for no good reason. Which is excellent news!
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@CaitlinM, thank you! I tried that recipe a while back but I think it’s time to try it again. I remember it being a little too sweet, so your note is apt. Chinese roast duck is one of my favorite things.
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@Saregama thanks for the dessert for two website. I looked up their version of chocolate cake, and it’s very similar to the sally’s baking addiction recipe. I have halved other recipes-- a six inch apple pie, for example-- but I feel that with cake in particular, I’m not sure if just dividing the leavening always works. Has that been your experience? (I think you might need a bit more in proportion to raise a 9 inch cake across that span than you would a 6 inch one, for example. But I could be completely mistaken. )
I am stuck on this recipe and made it again today, with half of the ganache as written.
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I frequently halve cake recipes written for an 8- or 8-inch pan to bake in a 6- or 6.5-inch pan and find just cutting all in half, including the leavening, works fine.
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Just popped up in my Fb memories. Apparently, I’ve been making this dish since 2022 
The first recipe that comes to mind as a new favorite is Chris Morocco’s miso eggplant grain bowls. I added roasted cauliflower and cubed the eggplant (large chunks) but otherwise followed the recipe. Surprisingly delicious!
Also Yossy Arefi’s peach ricotta cake recipe. I sub plums for peaches, and occasionally cottage cheese for ricotta and some almond flour for a bit of the AP.
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That ricotta cake is very nice even without peaches.
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Great thread! My new favorite is something I found here on Hungry Onion. If you need a simple dinner dish that everyone will happily eat, I suggest this (and go heavy on the spinach):
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I have made this Tyler Florence Linguini with Shrimp in a white wine and lemon sauce a few times and it has become a favourite. I reduce the amount of garlic to 2 cloves from 5.
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Why don’t you use your regular login @Phoenikia ?
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I stopped using phoenikia as a handle on HO. I let the moderators know.
@redwood2bay Sorry for the delayed response!
I have not had any issue with halving or quartering leavening.
Eggs can give you pause if they are not an even number, but I deal with that one of a few ways —
(a) divide the recipe by number of eggs rather than 1/4 or 1/2 (eg 3 eggs, divide everything else by 3)
(b) round up — will rise more / be fluffier, so use an appropriate size container — or just use a yolk, or weigh the second egg and use half (I’ll eat the other half, not waste it)
(c) round down — add a tbsp of yogurt or mayo to adjust for the missing egg
I use an assortment of small round pans, mini bundt pans, and mini loaf pans depending on what I’m baking — using one of the helpful volume calculators available for pan conversions.
In general, once you get comfortable cutting down the recipes, it’s easy.
And a little misstep here or there isn’t the end of the world because it’s such a small quantity anyway, it goes fast!
Good luck, and I hope to see your experiments on the baking thread!
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hmm. Nice
Faves from 2025:
Pastis gascon - Ottolenghi
Lemon pistachio amaretti- Nicola Lamb
Josh McFadden’s spicy pork and beef ragu with fish sauce - can’t find it online, it’s from “Six Seasons of Pasta”
Lamb ragu with mint and pecorino - Andrew Carmellini
Josh McFadden’s whipped ricotta with basil, also from “Six Seasons of Pasta”
Citrus salad with fennel and avocado from Love and Lemons
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