⚡ Quick (30 min or less)🍲 Crockpot♨️ Instant Pot🍟 Air fryer🥘 Sheet pan / one-pot
Quick keeps every meal to about 30 minutes. Appliances get mixed in a few times, mostly at dinner, not every meal. Look for the tag on each option.
Not tracking macros📊 Track my daily macros
Macro estimates are AI-generated approximations, not verified nutritional data. If you're tracking macros for a medical reason, please double-check against a registered dietitian or a verified nutrition database.
🍽️ Pick Your Favorites
We've pre-selected one option per meal — tap any other option to swap it, hit "Show me different options" for a fresh set of 5, or use "Repeat on other days" if you want to batch-cook something like muffins or a big pot of soup for multiple days.
Building your personalized meal options...
Your Personalized Meal Plan
🛒 Your Grocery List
📖 Recipes — Print & Cook
Recipes will appear here once your plan is ready.
Favorites
Recipes you've saved, plus any you've rated 👍 in your Recipe Archive
No favorites yet — save a recipe from a meal plan to see it here.
Recipe Archive
Every recipe you've ever generated, imported, or written — rate any of them, and a 👍 sends it to Favorites
Nothing here yet — create a meal plan, import a recipe, or write your own to start building your archive.
Create your own recipe
Paste a recipe link to auto-fill it, or start from a blank form — either way it lands in Favorites
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Only shows recipes published for free — official sites, videos, or reputable publishers. Nothing from paid cookbooks.
Reading the recipe...
Household
Named profiles instead of a headcount — used to fill in your meal plan preferences automatically
Where I shop
Set this once and every meal plan prices groceries for your area and your stores
Prices are estimates for your area and stores, not live store prices. Pick more than one store and your grocery list splits into one list per store, with each item at whichever store has the better price.
Pantry & staples
Things you always have on hand — grocery lists will still show them, just dimmed and left out of your total
Your taste profile
Built automatically from what you rate in Favorites — nothing new to fill out
Learning
Cooking techniques worth actually knowing — real tutorials from established cooking sources
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The library
Knife Skills: Dicing an Onion
The foundation of a huge share of recipes — worth actually getting right.
America's Test Kitchen
Sautéing Vegetables
Fire, fat, food — the order that actually gets you browning instead of steaming.
Cooking Simple
Caramelizing Onions
Sweet, deep, and worth the patience — the technique behind French onion soup and more.
Food Network
Making a Roux
The base for gravies, sauces, and gumbo — equal parts fat and flour, done right.
Food Network
Pan-Searing Meat
Heat control and surface moisture — the two things that actually matter for a good crust.
Beginner's Guide
Julienne Cuts
Thin, even matchsticks — the knife cut behind stir-fries, salads, and garnishes.
Kitchen Conundrums, Food Network
Whipping Egg Whites
Soft peaks vs. stiff peaks — the difference between a great meringue and a flat one.
Baking tutorial
Deglazing a Pan
Turn those browned bits stuck to the pan into the base of a real sauce.
Martha Stewart
Blanching Vegetables
Quick-boil, then shock in ice water — sets color, texture, and stops the cooking exactly when you want.
Restaurant technique
Braising
Sear, then low-and-slow in liquid — how tough, cheap cuts become fall-apart tender.
Food Network
Poaching an Egg
Simmering water, a splash of vinegar, and the confidence to actually try it.
Food Network
Making a Vinaigrette
Whisk, shake, or emulsify — three ways to get oil and vinegar to actually cooperate.
Food Network
Creaming Butter and Sugar
The first step in most baking recipes — whip air in now, or your cake won't rise right.
Food Network
Kneading Bread Dough
Building gluten structure by hand — what turns a shaggy mess into real bread.
Baking tutorial
Blind Baking a Pie Crust
Pre-baking the crust before the filling goes in — the fix for soggy-bottom pie.
The Key Ingredient, PBS
Marinating Meat
Fat, acid, aromatics, salt — the real building blocks behind any good marinade.
Techniquely, Cook's Illustrated
Dry Brining
Salt ahead of time instead of soaking — juicier meat, crispier skin, less fridge space needed.
America's Test Kitchen
Hollandaise Sauce
One of the five mother sauces — notoriously tricky, genuinely doable with the right technique.
Kitchen Conundrums, Everyday Food
Making Gravy
Roux plus stock, whisked with patience — the difference between lumpy and silky.
Gravy tutorial
Zesting Citrus
Just the colored peel, none of the bitter pith — a few different tools, same idea.
Food Network
Mincing Garlic
Smash, chop, rock — the technique behind that fine, almost-paste texture recipes call for.
Food Network
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