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.

  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.

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

Dinner · 15 min · 2 plates

Lyonnaise salad

Warm bacon vinaigrette on bitter greens, a poached or jammy egg. Frisée would be classic; lettuce is the drawer.

The sheet · 2 plates · 15 min

easy

Why tonight. Warm bacon vinaigrette on bitter greens, a poached or jammy egg. Frisée would be classic; lettuce is the drawer.

What it needs

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

  • bacon
  • eggs
  • lettuce
  • dijon
  • red wine vinegar

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

Method

  1. Lardons rendered slowly from cold so the fat comes out and the pieces crisp.
  2. The dressing is made in the pan with the hot bacon fat and vinegar, which wilts the leaves as it lands.
  3. Poach the egg in barely-moving water with a splash of vinegar, and swirl before the egg goes in.
  4. Assemble immediately and eat immediately. It is a warm salad and it has about three minutes.

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

bacon
Fat, salt and smoke, and the rendered fat is the more valuable half.
eggs
The cheapest way to turn a side dish into dinner.
lettuce
Structure and water, and it is worth being fussy about.
dijon
Sharpness and, more usefully, emulsifying power — a spoonful is what holds oil and vinegar together in a dressing that would otherwise split.
red wine vinegar
The workhorse acid for anything savory and cooked.

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 bacon and eggs workBack to the ranking