Your recipes. Your people. Your cookbook.
Every recipe.
Just right for your table.
Find something delicious. Keep the recipes you love. Scale every ingredient to whoever’s coming to dinner — and create a cookbook that becomes your own.
Your first 10 recipes are freeNo card needed. Add more for $9.99 a year.
What looks good to you?
Explore the recipes. Keep your favorites for free.
A recipe to keep
A buttery shortbread crust topped with a generous layer of bright, zesty lemon filling.
A recipe to keep
Great Northern beans, poached shredded chicken and a great deal of Monterey Jack.
A recipe to keep
Egg fettuccine with mixed mushrooms, white wine, cream, thyme and Parmigiano.
A recipe to keep
Tomato and cream sauce, with the vodka and butter stirred through the hot pasta at the end.
A recipe to keep
Stone fruit and berries with a lemon, lime and ginger dressing, tossed with basil and mint.
A recipe to keep
Sour cherries baked into a cocoa sponge, covered in mascarpone cream and flicked with dark chocolate.
A recipe to keep
Peppery arugula balanced by a sweet balsamic dressing, with feta, grape tomatoes and walnuts.
A recipe to keep
Crisp small potatoes tossed after roasting in a lemon, Dijon and rosemary dressing.
A recipe to keep
Chicken thighs braised slowly in a whole bottle of Riesling, with bacon and mushrooms.
A recipe to keep
Three ingredients, twenty-five minutes: strawberry purée layered with mascarpone cream in tall glasses.
New
Explore new recipes by describing them.
Say it the way you would to a friend — “a weeknight chicken dinner the kids will eat” — and the cookbook searches the web, reads the pages, and comes back with a short list you can compare at a glance: how long, how many, how hard. One tap adds any of them to your book.
White Chicken Chili
Food & WineTotal 1 h 50 min · 6 servings · Easy (est.)
Penne alla Vodka
NYT CookingTotal 40 min · 8 servings · Easy (est.)
Set the number once. Everything follows.
Cooking for eight instead of twelve? Change it and every amount updates — the cups, the eggs, the “200 g” buried in step four — in fractions you can actually measure. Baking recipes let you pick the tin you own, and the amounts follow the pan.
| 1⅔ cups | all-purpose flour | was 2½ |
| 2 tbsp | granulated sugar | was 3 |
| ⅔ cup | unsalted butter, chilled | was 1 |
| 4 | eggs | was 6 |
New
Share a recipe the way you share a photo.
One tap writes the recipe out as a clean PDF — at the scale you are showing, with the picture — and opens your phone’s own share sheet. Text it to your sister, mail it to the book club, AirDrop it across the kitchen.
New
Your photos, not a stock photo.
Snap the dish as it came out of your oven and make it the picture on the recipe. Keep as many of your own photographs under it as you like — the version with the kids’ decorations, the one from last Christmas.
Make it the main photoRemember what you served.
Build a menu of starter, main and dessert from your own recipes, save it with the occasion and the date, and look back at what worked for Easter, the book club, the neighbors — so Thanksgiving never repeats last year’s.
How it works
Start free. Grow your cookbook.
Good food.
Great company.
Your own cookbook.
Your first ten recipes are on us. When you’re ready for more, a whole year of inspiration is just $9.99.
- A place for every favorite. Your private recipes, photos and dinner menus.
- Ready for your table. Scale the servings, share a PDF, cook on any screen.
- A little fresh inspiration. 40 recipe searches and 60 imports from links or photos each month.
Your annual membership
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Grow my cookbook Start with 10 recipes for freeBilled annually · Renews yearly
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Around the table
A few words from the kitchen.
Photographs: Joy Oliver, Food & Wine, GialloZafferano, NYT Cooking, Love and Lemons, Gezuckertes Glück, Sula and Spice, Preppy Kitchen, Chefkoch — from the recipes in one cook’s own book.