Kitchen & Bar

On this phone

How to get around

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 · 4 bowls

Peas and ricotta in spiced tomato

After Matar paneer

Ricotta browned in the pan stands in for paneer surprisingly well. Frozen peas go in last so they stay green.

The sheet · 4 bowls · 25 min

easy

Why tonight. Ricotta browned in the pan stands in for paneer surprisingly well. Frozen peas go in last so they stay green.

What it needs

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

  • peas
  • ricotta
  • tomato
  • cumin
  • garlic

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

Method

  1. Ricotta pressed and browned in the pan stands in for paneer surprisingly well — but press it, or it dissolves.
  2. Cumin bloomed in fat, onion soft, then tomato cooked down hard until the pan darkens.
  3. Frozen peas in for the last two minutes only, straight from the freezer.
  4. The cheese folded back in at the very end so it stays in pieces rather than melting into the sauce.

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

peas
The one vegetable that is genuinely better frozen.
ricotta
Mild, milky and wet. Drain it if it is going into anything baked, season it hard if it is going on anything — unsalted ricotta tastes like nothing, which is why so many people think they dislike it.
tomato
Sweet, sour and savory at once, which is why it holds up so many dishes with no meat in them.
cumin
Earthy and slightly bitter, and it needs heat to open.
garlic
Burns in seconds and turns the whole dish bitter, so it almost never goes in first.

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 peas and ricotta workBack to the ranking