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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.

  3. Shelf — Edit what you actually own.

  4. Written methods — Every dish and drink with a method somebody wrote out.

  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.

  7. Photo review — Review a demo shelf photo and confirm every item before adding it.

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

  9. Wild cards — Combinations with no tradition behind them, only shared aroma notes.

  10. Send to Occasion OS — Prepare confirmed shelf availability for Occasion OS.

  11. The field — The gap this layer owns.

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 · 25 min · 2 bowls

Leek cream pasta

Sweat leeks until they taste sweet.

The sheet · 2 bowls · 25 min

easy

Why tonight. Sweat leeks until they taste sweet.

What it needs

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

  • pasta
  • leek
  • cream
  • parmesan

Good if you have them, fine if you do not: thyme.

Method

  1. Wash the sliced leeks in a bowl of water. Grit between the layers is the standard failure of every leek dish.
  2. Butter, lid on, low heat, fifteen minutes. Melted, not browned — color makes leeks bitter and this dish is about sweetness.
  3. Cream in and simmered gently until it coats a spoon. Boiled hard it splits.
  4. Pasta water to loosen, parmesan and thyme off the heat, and lemon at the end to stop it being flat.

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

pasta
The sauce finishes on the pasta, not the other way around.
leek
The gentlest allium — sweet and silky when cooked slowly in fat.
cream
Fat that carries flavor and will not split the way milk does, which is why it can be reduced hard.
parmesan
Salt, fat and savory depth in a form that keeps for months.

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 pasta and leek workBack to the ranking