HEARTH Design
Flow · IV

Photographs.

A photograph after dinner. Then another. And a book that knew what to do — adding photos to a recipe, and watching the layout quietly recompose around them.

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, one photo

The recipe as it lives in the library today — one hero photo, title, lede, method. The cook took two more photos at dinner last night. Long-press on the hero is the entry point into the photo arc, mirroring the long-press-step grammar from Flow II's Edit sub-flow.

Long-press the hero

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II · Recipe · long-press menu

iOS-style context menu, sibling of the step-edit menu in Flow II's Edit sub-flow. The page blurs and dims; the hero is plucked above the dim layer with a soft shadow; a two-row menu — Add photo · Replace photo — floats below. Discoverability through gesture, not chrome.

Add photo

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III · Source sheet

Native iOS action sheet — Take Photo · Choose from Library · Cancel. Hearth doesn't reskin platform pickers; voice lives in what comes next.

Choose from Library

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Photos 2 Selected
IV · Photo picker

Native Photos grid, two photos selected — the process shot from the pan, the wider mise. iOS numbers them 1 and 2 in the order they were picked. The OS does the work; Hearth waits.

Add (2)

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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 —

V · Recipe · detail, carousel

The hero band is the same real estate as the one-photo detail — full-bleed, 5:4 — but now snap-scrollable. A small '1 / 3' pill sits bottom-right on the image; the count tells the cook there's more, the tap opens the full-screen gallery. Title, lede, ingredients, method untouched — the new photos are the signal, no folio ceremony required.

Tap the 1 / 3 counter

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1 of 3
photograph · Mia Aquilina
VI · Photo gallery

Airbnb / realtor grammar — the detail page dissolves to a full-screen vertical photo viewer. Photos stack at their natural aspect ratios on cream with a 3px gutter between, reading as a magazine seam. No app chrome beyond a close chevron. Close returns to the recipe detail (V); the cook's photo story ends here. The sub-flow below is what happens later, when the cook navigates back to the library through the app's nav — a separate re-entry into the book.

Close

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In the book · sub-flow
HEARTH
28 recipes

Summer Corn & Basil Ragù

table.kitchen

Olive Oil & Yogurt Cake

the marginalia

Charred Leeks Vinaigrette

the marginalia

Brown-butter brassicas

Bon Appétit

Honey-rye sourdough

Tartine Bread

Fennel confit

table.kitchen

Black-sesame banana bread

NYT Cooking

Ricotta gnudi

April Bloomfield

Grilled apricots, ricotta

Bon Appétit

Saffron-onion tart

Honey & Co.

Sweet-potato dahl

Meera Sodha

Cardamom buns

Magnus Nilsson

Fig & sherry galette

Claire Saffitz

Cucumber-buttermilk soup

Six Seasons

The Best Carrot Cake in the World

Broma Bakery

Wild Mushroom Toast

Sunday Suppers

Slow-roast tomato pasta

smittenkitchen.com

Chickpea & preserved-lemon stew

Ottolenghi · Plenty

Burrata with stone fruit

Alison Roman

Anchovy salsa verde

Chez Panisse Vegetables

Whole roasted cauliflower

Zahav

Tahini soft-serve

Lottie + Doof

Brown-rice congee

Hetty McKinnon

Late-summer panzanella

Six Seasons

Brûléed grapefruit

Mom's index card

Smoked-trout rillette

NYT Cooking

Plum clafoutis

Dorie Greenspan

Anchovy butter, radishes

Chez Panisse
Library · back

Later — the cook navigates back to the library. Same chrome as Flow III · I: header, options list, waterfall. The Cookbooks row is the way back into the in-progress book. No state-shifted foot, no promotional moment — the book is just one of the destinations the library lists.

Tap Cookbooks

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Book preview · promoted

The book absorbed the edit. The corn-ragu page auto-promoted from 1-photo-a to 2-photos-b — a single hero became a bookend rhythm (photo · text · photo). Above the spread, an italic-Ochre aside earns one moment — '— Layout adapted to your photos. —' — then disappears on the next tap.

Tap the page to edit

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Summer Corn & Basil Ragù

50 min · Serves 4

Ingredients
  • 6 ears sweet corn, kernels scraped (cobs reserved)
  • 1 shallot, minced
  • 3 clove garlic, thinly sliced
  • 1 cup dry white wine
  • 1 tbsp white miso
  • 1 cup basil leaves, torn
Method
  1. i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain.
  2. ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds.
  3. iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.
  4. 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.

— page —

— page 1 —

Layout
No photo
One photo
Two photos
Three or more
Photos In this layout · 2 photos
1
2
3
Page edit · pick a hero

The shared edit surface (BookEdit) pointed at the corn-ragu page. Layout picker shows all four count rows with 2-photos-b active; photos section carries the recipe's three real photos with Apple-grammar numbered circles. The halo lands on the second photo — the cook's process shot — to swap which image sits in the hero well.

The second photo

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Book preview · hero swapped

The close of the sub-flow. The process shot is now the top photo in the 2-photos-b layout; the original Mia Aquilina hero sits in the bottom well. No aside, no halo — the book simply is. Cook can keep going (Settings, Review, send to Hearth Press) or close the app and come back later.

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