Kitchen & Bar

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The bar under the name is the map. Swipe it sideways if a destination sits off-screen. On Tonight, the button pinned to the bottom cooks the lead dish.

  1. Tonight — What you can cook first, plus drinks that fit the same shelf.

  2. This week — Five dinners from the shelf, urgent things cooked first.

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  5. The pantry — Start from one ingredient: what it does, and everything built on it.

  6. Out of it — What to use instead, judged by the job the missing thing was doing.

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  8. Flavor Lab — Pairings with a track record: classic matches and the mixology behind them.

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Keep it on the home screen

  1. iPhone — tap Share, then Add to Home Screen.
  2. Android — open the browser menu, then Install app or Add to Home screen.

After that it opens as Kitchen & Bar, not a browser tab. Inventory stays on this device.

Dinner · 15 min · 2 sandwiches

Egg salad sandwich

Boiled eggs, cooled, chopped, bound with mayo. Dijon if you have it. Don't puree them into paste.

The sheet · 2 sandwiches · 15 min

easy

Why tonight. Boiled eggs, cooled, chopped, bound with mayo. Dijon if you have it. Don't puree them into paste.

What it needs

Nothing confirmed on your shelf yet — this list is the whole ask.

  • eggs
  • mayo
  • bread

Good if you have them, fine if you do not: dijon, scallion.

Method

  1. Eggs into already-boiling water, nine minutes, then straight into cold water. Started in cold water they crack and peel badly.
  2. Chop rather than mash, and leave some pieces recognisably egg. Fully mashed egg salad is a paste and eats like one.
  3. Mayonnaise, dijon, salt, plenty of black pepper, and something sharp and crunchy — scallion, celery, a pickle.
  4. Season it, taste it, then season it again after ten minutes. Cold food needs more salt than warm food to taste like the same amount.

An educational plan from a curated corpus. Not a nutrition, allergen, or doneness guarantee.

Cook or pour it, then edit the shelf if you emptied a bottle or used the last of something.

Why each of these is on the list

What the ingredients are actually doing

eggs
The cheapest way to turn a side dish into dinner.
mayo
An emulsion, which means it is a delivery system for fat and acid at once.
bread
Structure, thickener, and the reason a lot of these dishes stretch.

Missing one of them? The substitutions are written against those jobs rather than against a chart, so they say what each replacement costs this dish in particular.

Cooks from the same box

If you bought for this, you can already make these

Next

Cook it, then tell the shelf what you used.

The ranking is only as honest as the shelf behind it. Empty the cream, and everything that leaned on cream should stop being offered.

Update the shelfWhy eggs and mayo workBack to the ranking