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Create recipes, suggest meals from available ingredients, and provide nutritional guidance.
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Based on SOC occupation classification
| name | recipe-creator |
| description | Create recipes, suggest meals from available ingredients, and provide nutritional guidance. |
Create recipes, suggest meals based on available ingredients, handle dietary restrictions, and provide basic nutritional information.
Do not output recipes as plain markdown text. Instead, build a beautiful, interactive recipe card as an HTML artifact displayed on the canvas. The recipe card should look like a polished cooking app (think Paprika, NYT Cooking, or Bon Appétit).
Generated hero image — Use generateImage to create a photorealistic, appetizing hero image of the finished dish. Place it at the top of the card. Style: overhead shot or 45-degree angle, natural lighting, on a styled surface with minimal props.
Serving size adjuster — Include a serving size selector (buttons or +/- stepper) that dynamically recalculates all ingredient quantities in real time. Store the base recipe quantities in JavaScript and multiply on change:
// Store base recipe for N servings
const baseServings = 4;
const ingredients = [
{ name: "chicken breast", qty: 2, unit: "lbs" },
{ name: "olive oil", qty: 2, unit: "Tbsp" },
// ...
];
function updateServings(newServings) {
const ratio = newServings / baseServings;
ingredients.forEach(ing => {
const scaled = ing.qty * ratio;
// Display with smart fractions (¼, ½, ¾) for common amounts
});
}
Card layout — Structure the visual card with:
Styling — Clean, modern, food-magazine aesthetic. Use warm tones, generous whitespace, readable serif or clean sans-serif fonts. Mobile-friendly layout. No cluttered sidebars.
Place the recipe card on the canvas as an iframe (1280x900 or similar).
Think in formula + flavor profile, not recipe lookup:
From Ruhlman's Ratio (the CIA-derived reference). All by weight, not volume — this is why they work:
| Thing | Ratio | Notes |
|---|---|---|
| Bread dough | 5 flour : 3 water (+yeast, salt 2% of flour wt) | Hydration % = water/flour. 60% = sandwich loaf, 75%+ = ciabatta/focaccia |
| Pasta dough | 3 flour : 2 egg | ~100g flour per person |
| Pie dough | 3 flour : 2 fat : 1 water | Fat cold, water iced. Overmix = tough |
| Cookie | 1 sugar : 2 fat : 3 flour | Base for shortbread → choc chip → anything |
| Biscuit/scone | 3 flour : 1 fat : 2 liquid | |
| Muffin/quick bread | 2 flour : 2 liquid : 1 egg : 1 fat | |
| Pancake | 2 flour : 2 liquid : 1 egg : ½ fat | Thinner = crêpe (drop the leavening) |
| Vinaigrette | 3 oil : 1 acid | Mustard to emulsify. Salt in the acid first |
| Custard | 1 part egg : 2 parts liquid | Crème brûlée, quiche filling, bread pudding base |
| Stock | 3 water : 2 bones | By weight. Simmer, never boil |
| Brine | 20 water : 1 salt (5% w/w) | |
| Rice (stovetop) | 1 rice : 1.5 water by volume | Less for jasmine, more for brown |
Knowing the ratio > knowing a recipe. Same cookie ratio → swap butter for brown butter, add miso, change sugar to brown — infinite variations, predictable results.
| Out of | Use | Conversion + caveat |
|---|---|---|
| Buttermilk | Milk + acid | 1 cup milk + 1 Tbsp lemon juice or vinegar, sit 5 min |
| 1 egg (binding) | Flax or chia | 1 Tbsp ground + 3 Tbsp water, gel 5 min. Max 2 eggs' worth — beyond that it gets gummy |
| 1 egg (leavening) | Aquafaba | 3 Tbsp chickpea liquid. Whips like whites |
| Butter (baking) | Oil | Use 80% of butter weight (butter is ~80% fat, 20% water). Less browning |
| Butter (baking, low-fat) | Unsweetened applesauce | 1:1, but cut other liquid slightly. Cakier texture |
| Heavy cream | Coconut cream (the solid part of the can) | 1:1. Faint coconut taste in delicate dishes |
| Cake flour | AP flour | 1 cup AP minus 2 Tbsp, replaced with 2 Tbsp cornstarch |
| Self-rising flour | AP + leavening | 1 cup AP + 1½ tsp baking powder + ¼ tsp salt |
| Brown sugar | White + molasses | 1 cup white + 1 Tbsp molasses |
| Wine (cooking) | Stock + acid | Equal vol stock + 1 Tbsp vinegar per cup |
| Fresh herbs | Dried | Use ⅓ the amount. Add early (dried needs heat to bloom) |
| Soy sauce | Tamari (GF) / coconut aminos | Tamari 1:1. Coconut aminos: use ~1.3× and add salt (it's sweeter, less salty) |
USDA FoodData Central (fdc.nal.usda.gov) — free API, no key needed for basic search. The authoritative macro/micro database.
# webFetch or requests
# Search: https://api.nal.usda.gov/fdc/v1/foods/search?query=chicken%20breast&api_key=DEMO_KEY
# Returns per-100g: kcal, protein, fat, carbs, fiber, plus micros
# Scale by actual gram weight, sum across ingredients, divide by servings
For quick estimates without the API: protein ~4 kcal/g, carbs ~4 kcal/g, fat ~9 kcal/g, alcohol ~7 kcal/g.
Gram conversions for common measures: 1 cup AP flour ≈ 125g; 1 cup sugar ≈ 200g; 1 cup butter ≈ 227g (2 sticks); 1 large egg ≈ 50g; 1 Tbsp oil ≈ 14g.
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