Kitchen & Bar

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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 · 30 min · 4 plates

Pisto

Spanish ratatouille. Cook past crisp. Eggs on top. Paprika if you have it.

The sheet · 4 plates · 30 min

easy

Why tonight. Spanish ratatouille. Cook past crisp. Eggs on top. Paprika if you have it.

What it needs

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

  • zucchini
  • tomato
  • bell pepper
  • onion
  • eggs

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

Method

  1. Each vegetable cooked separately in olive oil and set aside — peppers, then zucchini, then onion. It is more dishes to wash and it is the entire difference between pisto and a wet vegetable stew.
  2. Tomato cooked down last, hard, until jammy.
  3. Everything back together for five minutes only.
  4. Eggs cracked into wells at the end, or fried separately and laid on top. Room temperature with bread is the correct way to eat it.

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

zucchini
Water in a vegetable costume.
tomato
Sweet, sour and savory at once, which is why it holds up so many dishes with no meat in them.
bell pepper
Sweetness and water. Raw it is crunch, blistered under a broiler it goes silky and smoky and stops tasting like a salad bar — that char is most of the reason to buy them.
onion
The base under most of this library.
eggs
The cheapest way to turn a side dish into dinner.

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 zucchini and tomato workBack to the ranking