Light to plan
Plan it in daylight.
Build a multi-course menu, check every guest’s dietary needs, and get one shopping list for the whole meal.
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Spring dinner for eight
sat · 7:30 pm
- Charred leeks, hazelnut romesco starter
- Braised short rib, soft polenta main
- Rhubarb fool, ginger crumb dessert
8 guests
1 vegetarian
0 conflicts
Dark to cook
Cook it by the clock.
A prep board timed back from service, then a focused cooking mode on the night, with timers that keep running.
now · 6:42 pm
service in 48m
Sear the short rib
Braised short rib
12:00
- 6:55 Warm the polenta
- 7:10 Dress the leeks
From menu to last plate
- 01 Plan the menu Pick dishes by course, add guests, and see dietary conflicts before anyone sits down.
- 02 Shop once Every recipe scaled to your headcount and merged into one list, sorted by aisle.
- 03 Prep ahead Tasks timed back from service and laid out on a board, with make-ahead work days before.
- 04 Cook on cue Cooking mode shows what to do now. Helpers get their own list by link, no account needed.