The Recipes 2.0 guide

A new way to build and follow recipes.

Recipes 2.0 is different enough that it deserves a real walkthrough. Every screen below is the actual CookbookPro tool, running the Sunday Spaghetti Bolognese showcase.

Start the guide Open the real recipe

01

Type your ingredients once.

Paste the full ingredient list, or add them line by line. Categories detect automatically so produce, meat, dairy, and pantry stay grouped.

Ingredients (18)

The full ingredient list. Assign each one to a bowl or pan below.

  • Fats and oils
    1.
  • Produce
    2.
  • 3.
  • 4.
  • 5.
  • Meat and protein
    6.
  • 7.
  • Liquids
    8.
  • 9.
  • Dry ingredients
    10.
  • 11.
  • 12.
  • 13.
  • 14.
  • 15.
  • 16.
  • 17.
  • Produce
    18.

Stages

Build the recipe in stages. Each stage can have several bowls or pans in parallel, plus a combine step that folds earlier vessels together.

Stage 1

chef knifecutting board
  • 1 Yellow Onion, Finely Diced
  • 2 Stalks Celery, Finely Diced
  • 1 Large Carrot, Finely Diced
  • 3 Cloves Garlic, Minced
One line per bullet
One line per bullet
:
  • 1 Pound Ground Beef (80/20)
  • 1/2 Pound Ground Pork
One line per bullet
One line per bullet
:
  • 1 Cup Dry White Wine
  • 1 Cup Whole Milk
One line per bullet
One line per bullet
:

Enjoy with

Suggested sides, drinks, or accompaniments (e.g. Lemonade).

  • A glass of Sangiovese or Chianti
  • Warm garlic bread
  • Simple arugula salad with lemon

Optional toppings

Things the cook can add at the end (e.g. Sour cream).

  • Extra grated Parmigiano-Reggiano
  • Torn fresh basil
  • Cracked black pepper

02

Group into real prep bowls.

Assign each ingredient to the bowl or measuring cup it will actually sit in. Prep bowls are how a home cook stays organized on a Sunday.

Twenty extra minutes on the cutting board buys you a calm, unhurried cook.

  • Add to prep bowl
  • · 1 Yellow Onion, Finely Diced
  • · 2 Stalks Celery, Finely Diced
  • · 1 Large Carrot, Finely Diced
  • · 3 Cloves Garlic, Minced

Dice everything to the size of a matchstick head so the aromatics melt into the sauce.

  • Add to prep bowl
  • · 1 Pound Ground Beef (80/20)
  • · 1/2 Pound Ground Pork

Break the meats apart with your fingers so they brown evenly.

  • Add to measuring cup
  • · 1 Cup Dry White Wine
  • · 1 Cup Whole Milk

Keep the wine and milk separate because they go in at different moments.

Enjoy with

  • · A glass of Sangiovese or Chianti
  • · Warm garlic bread
  • · Simple arugula salad with lemon

Optional toppings

  • · Extra grated Parmigiano-Reggiano
  • · Torn fresh basil
  • · Cracked black pepper

03

Transfer into pans and pots.

A combine step tells the recipe that earlier bowls just got poured into the Dutch oven. The vessel remembers what is inside.

Low and slow first, then a hot sear on the meat. Two temperatures, one pot.

Recommended:wooden spoon

Combines

vessel+vessel
  • Add to dutch oven
  • · 2 Tablespoon Olive Oil

Warm the oil over medium heat, cook the soffritto until soft, then add the meats and brown until no pink remains.

Pour in only the wine from the liquids bowl. Scrape the bottom of the pot and simmer until nearly evaporated.

Enjoy with

  • · A glass of Sangiovese or Chianti
  • · Warm garlic bread
  • · Simple arugula salad with lemon

Optional toppings

  • · Extra grated Parmigiano-Reggiano
  • · Torn fresh basil
  • · Cracked black pepper

04

Cook one stage at a time.

Simmer, deglaze, and finish. Each stage opens on tap, other stages collapse, and timers live where they are used.

The milk goes in before the tomato for a silkier sauce.

  • Add to milk simmer
  • · 1 Cup Whole Milk

Stir in the milk and simmer gently until mostly absorbed.

  • Add to milk simmer
  • · 1 Can (28 Oz) Crushed Tomatoes
  • · 2 Tablespoon Tomato Paste
  • · 1 1/2 Teaspoon Kosher Salt
  • · 1/2 Teaspoon Freshly Ground Black Pepper
  • · 1 Bay Leaf
  • · Pinch Freshly Grated Nutmeg

Bring to a bare simmer, cover partially and cook 45 to 90 minutes. Fish out the bay leaf at the end.

Enjoy with

  • · A glass of Sangiovese or Chianti
  • · Warm garlic bread
  • · Simple arugula salad with lemon

Optional toppings

  • · Extra grated Parmigiano-Reggiano
  • · Torn fresh basil
  • · Cracked black pepper

Everywhere you cook

Mobile apps coming soon. Web works today.

iOS app

Coming soon

Android app

Coming soon

Web app

Available now

Open the recipe and try the format.

The fastest way to understand Recipes 2.0 is to cook a real staged recipe from start to finish.

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