HEARTH Design
Flow · II

The page, lived in.

The cookbook page is alive. From a single resting view, five things the cook does to it — scaling tonight's portions, editing a step, writing in the margin, leaving a comment beside an ingredient, switching cups for grams. Each is its own sub-flow off the same page.

From table.kitchen

Summer Corn & Basil Ragù

A brothy, buttery late-summer ragù that happens when you overshop at the farmers' market. Almost all pantry — corn, basil, a little wine, a spoon of white miso to finish.


Notes

— add a note —


Ingredients
  • 6 ears sweet corn, kernels scraped (cobs reserved)
  • 1 shallot, minced
  • 3 cloves garlic, thinly sliced
  • 1 cup dry white wine
  • 1 tbsp white miso
  • 1 cup basil leaves, torn
  • 3 tbsp ( 42 g, 1.5 oz ) unsalted butter

    Cultured if I have it.

  • Olive oil, salt, black pepper

Method
  1. 6 ears sweet corn · 3 cups water
    i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain.
  2. olive oil · 1 shallot · 3 garlic cloves
    ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds.
  3. the scraped kernels · salt
    iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.
  4. 1 cup white wine · 2 cups corn stock · 1 tbsp white miso
    iv. Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù.
  5. 3 tbsp butter · 1 cup basil · black pepper
    v. Off heat, stir in butter and torn basil. Taste; pepper heavily.
  6. toasted bread or polenta
    vi. Spoon onto toasted bread or polenta.

— page 1 —

I · Recipe · detail

The springboard. Hero photo, Lora title, ingredients eyebrow with serves 4 on the left and IN CUPS on the right, method set in Roman numerals. No halo on the main line — every halo lives on the first cell of each sub-flow below, where the cook's specific gesture (tap serves, long-press a step, tap the notes invitation, long-press for comment, tap IN CUPS) is taught in context. Five sub-flows fan beneath this one page; together they are how the cook lives in it.

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Scale · sub-flow

From table.kitchen

Summer Corn & Basil Ragù

A brothy, buttery late-summer ragù that happens when you overshop at the farmers' market. Almost all pantry — corn, basil, a little wine, a spoon of white miso to finish.


Notes

— add a note —


Ingredients
  • 6 ears sweet corn, kernels scraped (cobs reserved)
  • 1 shallot, minced
  • 3 cloves garlic, thinly sliced
  • 1 cup dry white wine
  • 1 tbsp white miso
  • 1 cup basil leaves, torn
  • 3 tbsp ( 42 g, 1.5 oz ) unsalted butter

    Cultured if I have it.

  • Olive oil, salt, black pepper

Method
  1. 6 ears sweet corn · 3 cups water
    i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain.
  2. olive oil · 1 shallot · 3 garlic cloves
    ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds.
  3. the scraped kernels · salt
    iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.
  4. 1 cup white wine · 2 cups corn stock · 1 tbsp white miso
    iv. Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù.
  5. 3 tbsp butter · 1 cup basil · black pepper
    v. Off heat, stir in butter and torn basil. Taste; pepper heavily.
  6. toasted bread or polenta
    vi. Spoon onto toasted bread or polenta.

— page 1 —

Recipe · detail

The cookbook-page moment. Hero photo, Lora title, method set in Roman numerals. The Ingredients eyebrow reads INGREDIENTS · serves 4, with 'serves 4' typeset as an inline-link cross-reference (Lora italic Ochre, 1px ochre underline). The ochre halo marks it as the next tap.

Tap serves 4

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From table.kitchen

Summer Corn & Basil Ragù

A brothy, buttery late-summer ragù that happens when you overshop at the farmers' market. Almost all pantry — corn, basil, a little wine, a spoon of white miso to finish.


Notes

— add a note —


Ingredients
  • 6 ears sweet corn, kernels scraped (cobs reserved)
  • 1 shallot, minced
  • 3 cloves garlic, thinly sliced
  • 1 cup dry white wine
  • 1 tbsp white miso
  • 1 cup basil leaves, torn
  • 3 tbsp ( 42 g, 1.5 oz ) unsalted butter

    Cultured if I have it.

  • Olive oil, salt, black pepper

Method
  1. 6 ears sweet corn · 3 cups water
    i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain.
  2. olive oil · 1 shallot · 3 garlic cloves
    ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds.
  3. the scraped kernels · salt
    iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.
  4. 1 cup white wine · 2 cups corn stock · 1 tbsp white miso
    iv. Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù.
  5. 3 tbsp butter · 1 cup basil · black pepper
    v. Off heat, stir in butter and torn basil. Taste; pepper heavily.
  6. toasted bread or polenta
    vi. Spoon onto toasted bread or polenta.

— page 1 —

Portion · overlay

The dreamy moment. The page lightens under a cream wash and blurs behind, and the scale strip floats centered in the viewport — '— 2 · 4 · 6 · 8 · 12 —'. The current yield (4) sits currently-selected and larger, carrying the chapter-rule hairline beneath. The ochre halo lands on 8 as the next tap. No card, no border, no pill — the blur is the container. Scale is a lens over a fixed recipe; no Save.

Tap 8

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From table.kitchen

Summer Corn & Basil Ragù

A brothy, buttery late-summer ragù that happens when you overshop at the farmers' market. Almost all pantry — corn, basil, a little wine, a spoon of white miso to finish.


Notes

— add a note —


Ingredients
  • 12 ears sweet corn, kernels scraped (cobs reserved)
  • 2 shallots, minced
  • 6 cloves garlic, thinly sliced
  • 2 cups dry white wine
  • 2 tbsp white miso
  • 2 cups basil leaves, torn
  • 6 tbsp ( 85 g, 3 oz ) unsalted butter

    Cultured if I have it.

  • Olive oil, salt, black pepper

Method
  1. 12 ears sweet corn · 6 cups water
    i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain.
  2. olive oil · 2 shallots · 6 garlic cloves
    ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds.
  3. the scraped kernels · salt
    iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.
  4. 2 cups white wine · 4 cups corn stock · 2 tbsp white miso
    iv. Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù.
  5. 6 tbsp butter · 2 cups basil · black pepper
    v. Off heat, stir in butter and torn basil. Taste; pepper heavily.
  6. toasted bread or polenta
    vi. Spoon onto toasted bread or polenta.

— page 1 —

Recipe · detail, scaled

The page quietly rerendered at serves 8 — ingredient quantities and each method step's mise doubled. Step TEXT is unchanged; timing and pan cues are cook judgment, not math. The lens has done its work.

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Edit · sub-flow
Recipe · long-press menu

Long-press on a step opens an iOS-style context menu. The page blurs and dims; step iv is plucked above the dim layer with a soft shadow; a quiet two-row menu — Edit · Delete — floats below. This is the discoverability answer: there is no Edit button, long-press is the single entry point.

Edit

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Editing · step iv
From table.kitchen

Summer Corn & Basil Ragù

A brothy, buttery late-summer ragù that happens when you overshop at the farmers' market. Almost all pantry — corn, basil, a little wine, a spoon of white miso to finish.


Notes

— add a note —


Ingredients
  • 6 ears sweet corn, kernels scraped (cobs reserved)
  • 1 shallot, minced
  • 3 cloves garlic, thinly sliced
  • 1 cup dry white wine
  • 1 tbsp white miso
  • 1 cup basil leaves, torn
  • 3 tbsp ( 42 g, 1.5 oz ) unsalted butter

    Cultured if I have it.

  • Olive oil, salt, black pepper

Method
  1. 6 ears sweet corn · 3 cups water
    i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain.
  2. olive oil · 1 shallot · 3 garlic cloves
    ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds.
  3. the scraped kernels · salt
    iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.
  4. 1 cup white wine · 2 cups corn stock · 1 tbsp white miso
    iv.
  5. 3 tbsp butter · 1 cup basil · black pepper
    v. Off heat, stir in butter and torn basil. Taste; pepper heavily.
  6. toasted bread or polenta
    vi. Spoon onto toasted bread or polenta.

— page 1 —

Recipe · editing step iv

Inline edit — step iv is swapped for a live textarea inside the recipe page, '8 minutes' updated to '10–12 minutes.' The page stays put so the cook keeps their bearings; the iOS keyboard is docked at the foot. Save commits the change; Cancel discards.

Save

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From table.kitchen

Summer Corn & Basil Ragù

A brothy, buttery late-summer ragù that happens when you overshop at the farmers' market. Almost all pantry — corn, basil, a little wine, a spoon of white miso to finish.

Serves 4 50 minutes


Ingredients
  • 6 ears sweet corn, kernels scraped (cobs reserved)
  • 1 shallot, minced
  • 3 cloves garlic, thinly sliced
  • 1 cup dry white wine
  • 1 tbsp white miso
  • 1 cup basil leaves, torn
  • 3 tbsp ( 42 g, 1.5 oz ) unsalted butter

    Cultured if I have it.

  • Olive oil, salt, black pepper

Method
  1. 6 ears sweet corn · 3 cups water
    i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain.
  2. olive oil · 1 shallot · 3 garlic cloves
    ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds.
  3. the scraped kernels · salt
    iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.
  4. 1 cup white wine · 2 cups corn stock · 1 tbsp white miso
    iv. Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 10–12 minutes — it should thicken to a loose ragù.
  5. 3 tbsp butter · 1 cup basil · black pepper
    v. Off heat, stir in butter and torn basil. Taste; pepper heavily.
  6. toasted bread or polenta
    vi. Spoon onto toasted bread or polenta.
Recipe · saved

Same page, quietly updated. Step iv now reads '10–12 minutes.' No celebration, no banner — the book-spine test holds.

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Notes · sub-flow

From table.kitchen

Summer Corn & Basil Ragù

A brothy, buttery late-summer ragù that happens when you overshop at the farmers' market. Almost all pantry — corn, basil, a little wine, a spoon of white miso to finish.


Notes

— add a note —


Ingredients
  • 6 ears sweet corn, kernels scraped (cobs reserved)
  • 1 shallot, minced
  • 3 cloves garlic, thinly sliced
  • 1 cup dry white wine
  • 1 tbsp white miso
  • 1 cup basil leaves, torn
  • 3 tbsp ( 42 g, 1.5 oz ) unsalted butter

    Cultured if I have it.

  • Olive oil, salt, black pepper

Method
  1. 6 ears sweet corn · 3 cups water
    i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain.
  2. olive oil · 1 shallot · 3 garlic cloves
    ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds.
  3. the scraped kernels · salt
    iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.
  4. 1 cup white wine · 2 cups corn stock · 1 tbsp white miso
    iv. Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù.
  5. 3 tbsp butter · 1 cup basil · black pepper
    v. Off heat, stir in butter and torn basil. Taste; pepper heavily.
  6. toasted bread or polenta
    vi. Spoon onto toasted bread or polenta.

— page 1 —

Recipe · empty block

The onboarding moment. Notes live as a peer section to Ingredients and Method, placed BETWEEN meta and ingredients — reading order is author's voice → cook's voice → what you need → how to make it. The block is empty, so the section carries only the eyebrow and the typographic invitation '— add a note —' in italic Ochre, mirroring Flow III's 'When you're ready to make these into a book —' grammar. The halo lands on the invitation.

Tap — add a note —

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Adding a note
From table.kitchen

Summer Corn & Basil Ragù

A brothy, buttery late-summer ragù that happens when you overshop at the farmers' market. Almost all pantry — corn, basil, a little wine, a spoon of white miso to finish.


Notes

Ingredients
  • 6 ears sweet corn, kernels scraped (cobs reserved)
  • 1 shallot, minced
  • 3 cloves garlic, thinly sliced
  • 1 cup dry white wine
  • 1 tbsp white miso
  • 1 cup basil leaves, torn
  • 3 tbsp ( 42 g, 1.5 oz ) unsalted butter

    Cultured if I have it.

  • Olive oil, salt, black pepper

Method
  1. 6 ears sweet corn · 3 cups water
    i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain.
  2. olive oil · 1 shallot · 3 garlic cloves
    ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds.
  3. the scraped kernels · salt
    iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.
  4. 1 cup white wine · 2 cups corn stock · 1 tbsp white miso
    iv. Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù.
  5. 3 tbsp butter · 1 cup basil · black pepper
    v. Off heat, stir in butter and torn basil. Taste; pepper heavily.
  6. toasted bread or polenta
    vi. Spoon onto toasted bread or polenta.

— page 1 —

Notes · compose

The invitation is replaced in place by an empty textarea, high in the body between meta and ingredients. No field border, hairline underline only — the voice is a cookbook margin, not a form. Cancel (tertiary Ash) · Save (Ochre) floats to the right under the textarea. iOS keyboard docks at the foot; the page auto-scrolls the textarea into the visible band above it. Save is halo'd as the handoff. Apple Notes grammar — the cook types whatever they want, no metadata imposed.

Tap Save

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From table.kitchen

Summer Corn & Basil Ragù

A brothy, buttery late-summer ragù that happens when you overshop at the farmers' market. Almost all pantry — corn, basil, a little wine, a spoon of white miso to finish.


Notes

Halved the salt — nicer balance.


Ingredients
  • 6 ears sweet corn, kernels scraped (cobs reserved)
  • 1 shallot, minced
  • 3 cloves garlic, thinly sliced
  • 1 cup dry white wine
  • 1 tbsp white miso
  • 1 cup basil leaves, torn
  • 3 tbsp ( 42 g, 1.5 oz ) unsalted butter

    Cultured if I have it.

  • Olive oil, salt, black pepper

Method
  1. 6 ears sweet corn · 3 cups water
    i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain.
  2. olive oil · 1 shallot · 3 garlic cloves
    ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds.
  3. the scraped kernels · salt
    iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.
  4. 1 cup white wine · 2 cups corn stock · 1 tbsp white miso
    iv. Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù.
  5. 3 tbsp butter · 1 cup basil · black pepper
    v. Off heat, stir in butter and torn basil. Taste; pepper heavily.
  6. toasted bread or polenta
    vi. Spoon onto toasted bread or polenta.

— page 1 —

Recipe · with note

The page quietly updated. The block now shows the cook's first voice — 'Halved the salt — nicer balance.' — as one Lora italic paragraph. No chrome, no date, no per-note affordance. Tap anywhere on the block to reopen the editor; the whole block is halo'd as the handoff. Weeks later, the cook returns to add more.

Tap the note

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Editing the note
From table.kitchen

Summer Corn & Basil Ragù

A brothy, buttery late-summer ragù that happens when you overshop at the farmers' market. Almost all pantry — corn, basil, a little wine, a spoon of white miso to finish.


Notes

Ingredients
  • 6 ears sweet corn, kernels scraped (cobs reserved)
  • 1 shallot, minced
  • 3 cloves garlic, thinly sliced
  • 1 cup dry white wine
  • 1 tbsp white miso
  • 1 cup basil leaves, torn
  • 3 tbsp ( 42 g, 1.5 oz ) unsalted butter

    Cultured if I have it.

  • Olive oil, salt, black pepper

Method
  1. 6 ears sweet corn · 3 cups water
    i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain.
  2. olive oil · 1 shallot · 3 garlic cloves
    ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds.
  3. the scraped kernels · salt
    iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.
  4. 1 cup white wine · 2 cups corn stock · 1 tbsp white miso
    iv. Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù.
  5. 3 tbsp butter · 1 cup basil · black pepper
    v. Off heat, stir in butter and torn basil. Taste; pepper heavily.
  6. toasted bread or polenta
    vi. Spoon onto toasted bread or polenta.

— page 1 —

Notes · edit

The same editor surface as compose, now populated with the note's current text. Cook is about to add the memory-note — '— Sam's 30th. Doubled it. Everyone wanted seconds. —' — into the same block, flowing after the first voice. Same hairline underline, same Cancel/Save grammar. Save halo'd as the handoff. The block is one note that grows, not a list of notes.

Tap Save

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From table.kitchen

Summer Corn & Basil Ragù

A brothy, buttery late-summer ragù that happens when you overshop at the farmers' market. Almost all pantry — corn, basil, a little wine, a spoon of white miso to finish.


Notes

Halved the salt — nicer balance. — Sam's 30th. Doubled it. Everyone wanted seconds. —


Ingredients
  • 6 ears sweet corn, kernels scraped (cobs reserved)
  • 1 shallot, minced
  • 3 cloves garlic, thinly sliced
  • 1 cup dry white wine
  • 1 tbsp white miso
  • 1 cup basil leaves, torn
  • 3 tbsp ( 42 g, 1.5 oz ) unsalted butter

    Cultured if I have it.

  • Olive oil, salt, black pepper

Method
  1. 6 ears sweet corn · 3 cups water
    i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain.
  2. olive oil · 1 shallot · 3 garlic cloves
    ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds.
  3. the scraped kernels · salt
    iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.
  4. 1 cup white wine · 2 cups corn stock · 1 tbsp white miso
    iv. Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù.
  5. 3 tbsp butter · 1 cup basil · black pepper
    v. Off heat, stir in butter and torn basil. Taste; pepper heavily.
  6. toasted bread or polenta
    vi. Spoon onto toasted bread or polenta.

— page 1 —

Recipe · expanded note

The close of the sub-flow. The block carries both voices in one continuous Lora italic body — the cook-note and the memory-note running together, no separation, no metadata between them. Apple Notes honest: one block, everything the cook wanted to remember. No halo — the sub-flow is done.

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Line comments · sub-flow

From table.kitchen

Summer Corn & Basil Ragù

A brothy, buttery late-summer ragù that happens when you overshop at the farmers' market. Almost all pantry — corn, basil, a little wine, a spoon of white miso to finish.


Notes

Halved the salt — nicer balance. — Sam's 30th. Doubled it. Everyone wanted seconds. —


Ingredients
  • 6 ears sweet corn, kernels scraped (cobs reserved)
  • 1 shallot, minced
  • 3 cloves garlic, thinly sliced
  • 1 cup dry white wine
  • 1 tbsp white miso
  • 1 cup basil leaves, torn
  • 3 tbsp ( 42 g, 1.5 oz ) unsalted butter

    Cultured if I have it.

  • Olive oil, salt, black pepper

Method
  1. 6 ears sweet corn · 3 cups water
    i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain.
  2. olive oil · 1 shallot · 3 garlic cloves
    ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds.
  3. the scraped kernels · salt
    iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.
  4. 1 cup white wine · 2 cups corn stock · 1 tbsp white miso
    iv. Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù.
  5. 3 tbsp butter · 1 cup basil · black pepper
    v. Off heat, stir in butter and torn basil. Taste; pepper heavily.
  6. toasted bread or polenta
    vi. Spoon onto toasted bread or polenta.

— page 1 —

Recipe · pre-comment

Starting state. Picks up where the Notes sub-flow left off — the global Notes block already carries both voices ('Halved the salt — nicer balance. — Sam's 30th. Doubled it. Everyone wanted seconds. —'). No line-item comments yet. The halo lands on step iv — long-press opens the step menu.

Long-press step iv

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Step · long-press menu

The same three-row context menu the Edit sub-flow uses, now with Comment as the first row and halo'd as the tap target. Edit is secondary (rare — it changes the recipe body); Delete tertiary. The Edit sub-flow halos Edit via the same shared component; the halo is the storyboard's overlay, not a UI state. Discoverability through gesture, not chrome.

Tap Comment

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Commenting on step iv
From table.kitchen

Summer Corn & Basil Ragù

A brothy, buttery late-summer ragù that happens when you overshop at the farmers' market. Almost all pantry — corn, basil, a little wine, a spoon of white miso to finish.


Notes

Halved the salt — nicer balance. — Sam's 30th. Doubled it. Everyone wanted seconds. —


Ingredients
  • 6 ears sweet corn, kernels scraped (cobs reserved)
  • 1 shallot, minced
  • 3 cloves garlic, thinly sliced
  • 1 cup dry white wine
  • 1 tbsp white miso
  • 1 cup basil leaves, torn
  • 3 tbsp ( 42 g, 1.5 oz ) unsalted butter

    Cultured if I have it.

  • Olive oil, salt, black pepper

Method
  1. 6 ears sweet corn · 3 cups water
    i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain.
  2. olive oil · 1 shallot · 3 garlic cloves
    ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds.
  3. the scraped kernels · salt
    iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.
  4. 1 cup white wine · 2 cups corn stock · 1 tbsp white miso
    iv. Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù.
  5. 3 tbsp butter · 1 cup basil · black pepper
    v. Off heat, stir in butter and torn basil. Taste; pepper heavily.
  6. toasted bread or polenta
    vi. Spoon onto toasted bread or polenta.

— page 1 —

Step · comment compose

A textarea opens beneath step iv, indented under the step's text column so it's visually anchored to what it annotates. Cancel · Save in the now-familiar grammar. Save halo'd. iOS keyboard docked; page auto-scrolls the textarea into the visible band above it. Same editor voice as Notes, smaller register — a pencil in the margin, not a form field.

Tap Save

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From table.kitchen

Summer Corn & Basil Ragù

A brothy, buttery late-summer ragù that happens when you overshop at the farmers' market. Almost all pantry — corn, basil, a little wine, a spoon of white miso to finish.


Notes

Halved the salt — nicer balance. — Sam's 30th. Doubled it. Everyone wanted seconds. —


Ingredients
  • 6 ears sweet corn, kernels scraped (cobs reserved)
  • 1 shallot, minced
  • 3 cloves garlic, thinly sliced
  • 1 cup dry white wine
  • 1 tbsp white miso
  • 1 cup basil leaves, torn
  • 3 tbsp ( 42 g, 1.5 oz ) unsalted butter

    Cultured if I have it.

  • Olive oil, salt, black pepper

Method
  1. 6 ears sweet corn · 3 cups water
    i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain.
  2. olive oil · 1 shallot · 3 garlic cloves
    ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds.
  3. the scraped kernels · salt
    iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.
  4. 1 cup white wine · 2 cups corn stock · 1 tbsp white miso
    iv. Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù.

    10–12 minutes — thickens better.

  5. 3 tbsp butter · 1 cup basil · black pepper
    v. Off heat, stir in butter and torn basil. Taste; pepper heavily.
  6. toasted bread or polenta
    vi. Spoon onto toasted bread or polenta.

— page 1 —

Recipe · step commented

Step iv now carries an inline comment — '10–12 minutes — thickens better.' — in Lora italic Ash, indented under the step text. No chrome, no date, no ceremony. The cook moves on to the ingredients: the halo lands on the butter line, where the same long-press gesture repeats at ingredient scope.

Long-press butter

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Commenting on butter
From table.kitchen

Summer Corn & Basil Ragù

A brothy, buttery late-summer ragù that happens when you overshop at the farmers' market. Almost all pantry — corn, basil, a little wine, a spoon of white miso to finish.


Notes

Halved the salt — nicer balance. — Sam's 30th. Doubled it. Everyone wanted seconds. —


Ingredients
  • 6 ears sweet corn, kernels scraped (cobs reserved)
  • 1 shallot, minced
  • 3 cloves garlic, thinly sliced
  • 1 cup dry white wine
  • 1 tbsp white miso
  • 1 cup basil leaves, torn
  • 3 tbsp ( 42 g, 1.5 oz ) unsalted butter
  • Olive oil, salt, black pepper

Method
  1. 6 ears sweet corn · 3 cups water
    i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain.
  2. olive oil · 1 shallot · 3 garlic cloves
    ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds.
  3. the scraped kernels · salt
    iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.
  4. 1 cup white wine · 2 cups corn stock · 1 tbsp white miso
    iv. Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù.

    10–12 minutes — thickens better.

  5. 3 tbsp butter · 1 cup basil · black pepper
    v. Off heat, stir in butter and torn basil. Taste; pepper heavily.
  6. toasted bread or polenta
    vi. Spoon onto toasted bread or polenta.

— page 1 —

Ingredient · comment compose

Same compose surface, this time beneath the butter line. Menu screen skipped — the long-press menu earlier in this sub-flow is the same menu for ingredients, and the binder doesn't need to teach it twice. Save halo'd.

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From table.kitchen

Summer Corn & Basil Ragù

A brothy, buttery late-summer ragù that happens when you overshop at the farmers' market. Almost all pantry — corn, basil, a little wine, a spoon of white miso to finish.


Notes

Halved the salt — nicer balance. — Sam's 30th. Doubled it. Everyone wanted seconds. —


Ingredients
  • 6 ears sweet corn, kernels scraped (cobs reserved)
  • 1 shallot, minced
  • 3 cloves garlic, thinly sliced
  • 1 cup dry white wine
  • 1 tbsp white miso
  • 1 cup basil leaves, torn
  • 3 tbsp ( 42 g, 1.5 oz ) unsalted butter

    Cultured if I have it.

  • Olive oil, salt, black pepper

Method
  1. 6 ears sweet corn · 3 cups water
    i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain.
  2. olive oil · 1 shallot · 3 garlic cloves
    ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds.
  3. the scraped kernels · salt
    iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.
  4. 1 cup white wine · 2 cups corn stock · 1 tbsp white miso
    iv. Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù.

    10–12 minutes — thickens better.

  5. 3 tbsp butter · 1 cup basil · black pepper
    v. Off heat, stir in butter and torn basil. Taste; pepper heavily.
  6. toasted bread or polenta
    vi. Spoon onto toasted bread or polenta.

— page 1 —

Recipe · fully annotated

The close of the sub-flow. Global note at the top carries both voices. Step iv carries its own. The butter line carries a comment beneath it — 'Cultured if I have it.' Nothing destroyed — the recipe body still reads as it was imported. What's on the page now is the personalization layer: the comments are what make a recipe that came from somewhere else into hers. This is the content the printed book will carry beyond the bare recipe — the proof-of-authorship that a library of saved URLs can't give you.

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Recipe menu · sub-flow
Recipe · header menu

The page-level menu — Apple Music's grammar at the recipe scope. Tap the ⋯ in the right nav and a small iOS-vibrancy popover drops from the trigger: View original ↗ (opens the source URL when one exists), Add to collection (stubbed; collections land later), Remove from library (vermillion, soft-delete). Unlike Flow I's long-press menu — a context menu on a specific step with a plucked-and-blurred backdrop — this is the page menu, so the backdrop only dims and the card anchors at the trigger.

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