Cooking from what's on hand.

This is a working cook's library — not a magazine. It begins in a Claude project: the spice rack, the condiments, the whole pantry photographed and uploaded, so Claude already knows what's on the shelf. Then a photo of the farmers market haul — or just a dish worth chasing — goes in, and Claude plans the meal around what's already here, handing back a short list of only what's missing: fresh herbs, a protein, the one or two things the pantry can't cover. What survives that pass gets written up as cards you can cook from and print.

The cards favor technique over fuss. Every method step carries a short why — the reason behind the move, so the recipe teaches as it goes, and quantities scale to your serving count. Smoke, sear, and char lean on a GMG pellet smoker, a Weber, and a Cuisinart pizza oven; Calabrian chili turns up more than it has any right to.