Extracted, made yours.
The shared destination for all three import doorways. An unsaved import is, by definition, an editing surface — top bar reads 'Cancel · EDITING · Save' so the cook never doubts what kind of screen they're on. Every field is inline-editable, every affordance visible at all times: title in Lora display (no form-field box); serves N and minutes carry dotted-Ochre underlines; ingredients render as a type-aware trio per line (qty · unit ▾ · name) where the unit combobox accepts standard units AND 'pinch', 'small handful', 'to taste'; method steps in the italic-Roman grammar with mise lines; notes block sits between meta and ingredients (empty invitation here, populated on the photo path). AI-extracted inline comments arrive pre-populated where the source carried marginalia (here: 'Cultured if I have it.' on the miso line). Save commits the recipe to the library. The Editing sub-flow below shows the unit-combobox in its open state — the most distinctive of the inline-edit affordances.
Summer Corn & Basil Ragù
— add a note —
- sweet corn, kernels scraped (cobs reserved)
- shallot, minced
- garlic, thinly sliced
- dry white wine
- white miso
- basil leaves, torn
- unsalted butter
Cultured if I have it.
- Olive oil, salt, black pepper
- 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.
- 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.
- the scraped kernels · salt iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.
- 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.
- 3 tbsp butter · 1 cup basil · black pepper v. Off heat, stir in butter and torn basil. Taste; pepper heavily.
- toasted bread or polenta vi. Spoon onto toasted bread or polenta.
10–12 minutes — thickens better.