recipe-generator

name	recipe-generator
description	Intelligent recipe creation system that builds recipes from available ingredients using flavor pairing science, cuisine profiles, and cooking method selection. Includes substitution guides for dietary restrictions and allergens, recipe scaling formulas, and plating suggestions. Use when the user asks about recipe generator, or needs help with intelligent recipe creation system that builds recipes from available ingredients using flavor pairing science, cuisine profiles, and cooking method selection. Do NOT use when the request requires professional specialized advice or falls outside the scope of recipe generator.
license	Apache-2.0
metadata	{"author":"foundry-skills","version":"1.0.0","tags":"cooking meal-planning template","category":"home-household","subcategory":"cooking-meals","depends":"","disclaimer":"none","difficulty":"intermediate"}

Recipe Generator

When to Use

Use this skill when:

• User asks about recipe generator
• User needs guidance on recipe generator topics
• User wants a structured approach to recipe generator

Do NOT use when:

• Request requires professional consultation beyond educational guidance
• User needs emergency assistance

Questions to Ask the User First

RECIPE GENERATION INTAKE
===========================

1. AVAILABLE INGREDIENTS:
   Proteins: _______________________________________________
   Vegetables: ____________________________________________
   Starches/Grains: _______________________________________
   Pantry staples available: [ ] Salt/Pepper [ ] Olive oil [ ] Butter
     [ ] Garlic [ ] Onions [ ] Common spices [ ] Soy sauce
     [ ] Vinegar [ ] Flour [ ] Sugar [ ] Stock/broth
   Other: _________________________________________________

2. DIETARY RESTRICTIONS:
   [ ] None
   [ ] Vegetarian       [ ] Vegan
   [ ] Gluten-free      [ ] Dairy-free
   [ ] Nut-free         [ ] Low-sodium
   [ ] Keto / Low-carb  [ ] Paleo
   [ ] Halal            [ ] Kosher
   [ ] Other: ___

3. CUISINE PREFERENCE:
   [ ] No preference / surprise me
   [ ] Italian           [ ] Mexican
   [ ] Chinese           [ ] Japanese
   [ ] Thai              [ ] Indian
   [ ] Mediterranean     [ ] French
   [ ] Korean            [ ] American comfort
   [ ] Middle Eastern    [ ] Other: ___

4. MEAL TYPE:
   [ ] Breakfast  [ ] Lunch  [ ] Dinner
   [ ] Snack      [ ] Appetizer  [ ] Dessert
   [ ] Side dish  [ ] Soup/stew

5. COOKING CONSTRAINTS:
   - Available time: ___ minutes
   - Skill level: [ ] Beginner [ ] Intermediate [ ] Advanced
   - Equipment available: [ ] Stovetop [ ] Oven [ ] Grill
     [ ] Slow cooker [ ] Instant Pot [ ] Air fryer [ ] Microwave only
   - Number of servings needed: ___

6. PREFERENCES:
   - Flavor profile: [ ] Mild [ ] Medium [ ] Bold/Spicy
   - Texture preference: [ ] Crispy [ ] Creamy [ ] Hearty [ ] Light
   - Effort level: [ ] Minimal [ ] Moderate [ ] Willing to work

Flavor Pairing Principles

The Flavor Balancing Framework

Every great dish balances these five taste elements:

THE FIVE TASTES
================
SALT    - Enhances all other flavors; makes food taste more like itself
SWEET   - Balances acidity and bitterness; adds depth
ACID    - Brightens flavors; cuts richness; adds freshness
BITTER  - Adds complexity and sophistication
UMAMI   - Adds savory depth and mouthfeel satisfaction

BALANCING GUIDE:
  Too salty?   -> Add acid (lemon, vinegar) or sweet (sugar, honey)
  Too sweet?   -> Add acid (citrus, vinegar) or salt
  Too sour?    -> Add sweet or fat
  Too bitter?  -> Add salt, sweet, or fat
  Flat/boring? -> Add acid, salt, or umami
  Too rich?    -> Add acid or bitter elements

Classic Flavor Pairings

Ingredient	Pairs Well With	Cuisine Context
Chicken	Lemon, garlic, rosemary, thyme, mushrooms	Universal
Beef	Red wine, onions, mushrooms, black pepper, mustard	French, American
Pork	Apple, sage, garlic, ginger, soy sauce	Universal
Salmon	Dill, lemon, capers, mustard, honey	Nordic, American
Shrimp	Garlic, butter, lemon, chili, cilantro	Cajun, Asian
Tomato	Basil, garlic, mozzarella, oregano, olive oil	Italian
Potato	Rosemary, butter, cheese, sour cream, chives	Universal
Egg	Cheese, herbs, tomato, avocado, bacon	Universal
Mushroom	Thyme, garlic, cream, soy sauce, truffle	French, Asian
Avocado	Lime, cilantro, chili, tomato, cumin	Mexican
Lemon	Herbs, garlic, olive oil, capers, butter	Mediterranean
Ginger	Garlic, soy sauce, sesame, scallion, chili	Asian
Chocolate	Vanilla, coffee, orange, mint, chili, sea salt	Dessert
Cinnamon	Apple, vanilla, nutmeg, cardamom, honey	Baking, Indian
Basil	Tomato, garlic, mozzarella, pine nuts, lemon	Italian, Thai

Spice and Herb Profiles by Cuisine

ITALIAN: basil, oregano, rosemary, thyme, garlic, red pepper flakes,
         parsley, fennel seed, marjoram
         Key flavors: olive oil, tomato, garlic, Parmesan

MEXICAN: cumin, chili powder, oregano (Mexican), coriander, paprika,
         chipotle, cilantro, lime
         Key flavors: lime, chili, cilantro, beans, corn

CHINESE: ginger, garlic, five-spice, star anise, Sichuan peppercorn,
         white pepper, scallion, sesame
         Key flavors: soy sauce, rice vinegar, sesame oil, oyster sauce

THAI: lemongrass, galangal, kaffir lime leaf, Thai basil, bird's eye chili,
      cilantro, fish sauce, palm sugar
      Key flavors: sweet, sour, salty, spicy in balance

INDIAN: cumin, coriander, turmeric, garam masala, cardamom, mustard seed,
        fenugreek, chili powder, ginger, garlic
        Key flavors: layered spices, ghee, yogurt, tomato

JAPANESE: dashi, miso, mirin, sake, ginger, wasabi, nori,
          shiso, sansho pepper
          Key flavors: umami-forward, subtle, clean

FRENCH: tarragon, thyme, parsley, chervil, bay leaf, herbes de Provence,
        Dijon mustard, shallots
        Key flavors: butter, wine, cream, stock

MEDITERRANEAN: za'atar, sumac, cumin, coriander, mint, parsley,
               oregano, cinnamon (savory use)
               Key flavors: olive oil, lemon, tahini, yogurt

KOREAN: gochugaru (red pepper flakes), garlic, ginger, sesame,
        doenjang (soybean paste), perilla
        Key flavors: gochujang, sesame oil, soy sauce, fermented elements

Ingredient Combination Logic

The Flavor Affinity Approach

Ingredients that grow together or share volatile aromatic compounds tend to pair well:

Complementary Pairings (enhance each other):

• Tomato + basil (share linalool compound)
• Chocolate + coffee (shared roasted notes)
• Apple + cinnamon (classic volatile match)
• Lemon + dill (bright, fresh compounds)
• Garlic + ginger (pungent aromatics)

Contrasting Pairings (create interesting tension):

• Sweet + salty (salted caramel, prosciutto + melon)
• Rich + acidic (butter sauce + lemon)
• Spicy + cooling (chili + yogurt, hot sauce + avocado)
• Crispy + creamy (fried chicken + mashed potatoes)
• Savory + sweet (bacon + maple, miso + caramel)

Building Flavor Layers

FLAVOR LAYERING TECHNIQUE
============================
Layer 1: BASE (aromatic foundation)
  -> Onion, garlic, celery, carrot, ginger, shallot

Layer 2: BODY (main seasoning)
  -> Spices, herbs, sauces, pastes

Layer 3: DEPTH (slow-building flavors)
  -> Tomato paste, miso, anchovy, soy sauce, wine, stock

Layer 4: BRIGHTNESS (added near the end)
  -> Citrus juice, vinegar, fresh herbs

Layer 5: FINISH (at plating)
  -> Good olive oil, flaky salt, fresh herbs, toasted nuts, chili crisp

Recipe Building Workflow

Step 1: Identify Core Components

RECIPE BUILDING TEMPLATE
===========================

PROTEIN: _______________ (amount: ___)
  Cooking method: _______________

STARCH/GRAIN: _______________ (amount: ___)
  Cooking method: _______________

VEGETABLE(S): _______________ (amount: ___)
  Cooking method: _______________

SAUCE/DRESSING: _______________
  Base: _______________
  Flavor builders: _______________

GARNISH/FINISHING: _______________

CUISINE DIRECTION: _______________

Step 2: Select Cooking Method

Method	Best For	Temperature	Time	Texture Result
Saute	Thin cuts, vegetables	High heat	3-10 min	Browned, tender-crisp
Roast	Large cuts, root veg	375-450F	20-60 min	Caramelized, tender
Grill	Steaks, chicken, fish, veg	High direct heat	5-20 min	Charred, smoky
Braise	Tough cuts, beans	Low (300-325F)	2-4 hours	Fall-apart tender
Steam	Delicate fish, vegetables	212F	5-15 min	Tender, retains nutrients
Poach	Eggs, fish, chicken breast	160-180F	5-20 min	Gentle, moist
Stir-fry	Thin-cut everything	Very high heat	3-8 min	Crispy, vibrant
Bake	Casseroles, grains, desserts	325-400F	20-60 min	Even, thorough
Boil	Pasta, grains, potatoes	212F	Varies	Soft, cooked through
Deep-fry	Coated proteins, vegetables	350-375F	3-8 min	Crispy exterior

Step 3: Build the Recipe

RECIPE TEMPLATE
=================
Recipe Name: _______________
Cuisine: _______________
Servings: ___  |  Prep Time: ___  |  Cook Time: ___  |  Total: ___

INGREDIENTS:
  _______________________________________________
  _______________________________________________
  _______________________________________________
  _______________________________________________
  _______________________________________________

INSTRUCTIONS:
  1. PREP: _______________________________________________
  2. _______________________________________________
  3. _______________________________________________
  4. _______________________________________________
  5. _______________________________________________
  6. FINISH: _______________________________________________

NOTES:
  - Make ahead: _______________________________________________
  - Storage: _______________________________________________
  - Variations: _______________________________________________

Recipe Scaling

Scaling Formulas

RECIPE SCALING CALCULATOR
============================
Original servings: ___
Desired servings: ___
Scaling factor: Desired / Original = ___

For each ingredient:
  Original amount x Scaling factor = New amount

Example: Recipe serves 4, need to serve 6
  Scaling factor: 6/4 = 1.5
  2 cups flour x 1.5 = 3 cups flour
  1 tsp salt x 1.5 = 1.5 tsp salt

Scaling Exceptions (do NOT scale linearly)

Category	Scaling Rule
Salt and spices	Scale to 75% when doubling; taste and adjust
Garlic	Scale to 75% when doubling (can overpower)
Baking powder/soda	Scale to 80-90% when doubling
Cooking oil (for sauteing)	Only increase slightly; need enough to coat pan
Liquids in braises/soups	Scale to 75-80% when doubling (less evaporation per volume)
Cooking time	Does NOT scale linearly; use temperature probe
Eggs	Round to nearest whole egg
Pan size	Must increase or use multiple pans; crowding changes results

Common Measurement Conversions

Measurement	Equivalent
1 tablespoon	3 teaspoons
1/4 cup	4 tablespoons
1/3 cup	5 tbsp + 1 tsp
1/2 cup	8 tablespoons
1 cup	16 tablespoons / 8 fl oz
1 pint	2 cups
1 quart	4 cups / 2 pints
1 gallon	4 quarts / 16 cups
1 pound	16 ounces
1 ounce	28 grams
1 cup flour	approximately 120-125 grams
1 cup sugar	approximately 200 grams
1 cup butter	2 sticks / 227 grams

Substitution Guides

Common Allergen Substitutions

Dairy-Free:

Original	Substitute	Notes
Milk	Oat milk, almond milk, coconut milk	Oat is best for cooking
Butter	Vegan butter, coconut oil, olive oil	1:1 for most uses
Heavy cream	Full-fat coconut cream	Chill can overnight
Cheese	Nutritional yeast (flavor), cashew cream	Varies by application
Yogurt	Coconut yogurt, soy yogurt	Check sugar content
Sour cream	Cashew cream + lemon juice	Blend soaked cashews

Gluten-Free:

Original	Substitute	Notes
All-purpose flour	1:1 GF flour blend	Add xanthan gum if blend lacks it
Breadcrumbs	Crushed GF crackers, almond meal, cornmeal	Texture varies
Pasta	Rice pasta, chickpea pasta, zucchini noodles	Cook GF pasta carefully
Soy sauce	Tamari (GF version) or coconut aminos	Check labels
Flour tortillas	Corn tortillas, lettuce wraps	Corn is naturally GF

Egg-Free:

Original	Substitute (per egg)	Best For
1 egg	1 tbsp ground flax + 3 tbsp water (sit 5 min)	Baking
1 egg	1/4 cup unsweetened applesauce	Moist baking
1 egg	1/2 mashed banana	Sweet baking
1 egg	3 tbsp aquafaba (chickpea liquid)	Meringues, binding
1 egg	1/4 cup silken tofu (blended)	Dense baking

Nut-Free:

Original	Substitute	Notes
Peanut butter	Sunflower seed butter, tahini	Check cross-contamination
Almond milk	Oat milk, rice milk, soy milk	Widely available
Almond flour	Sunflower seed flour, oat flour	May change texture
Cashew cream	Silken tofu (blended), coconut cream	Different flavor

Plating Suggestions

The Rule of Thirds

• Place the main element off-center
• Use the plate as a canvas; leave white space
• Odd numbers of elements are more visually appealing

Plating Components

PLATING CHECKLIST
===================
[ ] HEIGHT: Build upward (stack, lean, mound)
[ ] COLOR: Include 3+ colors on the plate
[ ] TEXTURE: Mix textures (crispy + creamy + tender)
[ ] SAUCE: Swipe, dot, or pool (never drown)
[ ] GARNISH: Fresh herbs, microgreens, seeds, citrus zest
[ ] EDGE: Keep the rim clean (wipe with damp cloth)

Color Guide for Plating

Color	Food Sources
Green	Fresh herbs, microgreens, peas, asparagus, avocado
Red	Tomatoes, peppers, radishes, pomegranate
Orange	Carrots, sweet potato, citrus, paprika
Yellow	Corn, lemon, turmeric, egg yolk
White	Rice, cauliflower, cream, cheese, onion
Brown/Gold	Seared meats, caramelized onions, toasted nuts
Purple	Red cabbage, beets, eggplant, purple potato

Quick Recipe Formulas

Universal Stir-Fry Formula

1. Oil in hot wok/pan
2. Aromatics: garlic + ginger + scallion whites (30 sec)
3. Protein: cook and remove (2-3 min)
4. Hard vegetables first: carrots, broccoli stems (2 min)
5. Soft vegetables: peppers, snap peas, mushrooms (1-2 min)
6. Return protein
7. Sauce: soy sauce + rice vinegar + sesame oil + cornstarch slurry
8. Toss everything, finish with scallion greens and sesame seeds
9. Serve over rice or noodles

Universal Pasta Formula

1. Salt water generously, cook pasta to al dente (reserve 1 cup pasta water)
2. While pasta cooks: saute aromatics in olive oil
3. Add protein and/or vegetables
4. Add sauce base (tomato, cream, or olive oil based)
5. Toss drained pasta into sauce with splash of pasta water
6. Finish: Parmesan, fresh herbs, black pepper, good olive oil

Universal Grain Bowl Formula

BASE:     Cooked grain (rice, quinoa, farro, couscous)
PROTEIN:  Grilled, baked, or pan-seared (4-6 oz)
VEG 1:    Roasted or grilled (warm)
VEG 2:    Raw or pickled (fresh/crunchy)
SAUCE:    Dressing or sauce (2-3 tbsp)
TOPPING:  Seeds, nuts, herbs, crispy element
ACID:     Squeeze of lemon/lime or pickled element

Universal Soup Formula

1. Sweat aromatics: onion, celery, carrot (mirepoix) in oil (5 min)
2. Add garlic and spices (1 min)
3. Add main vegetables and/or protein
4. Add liquid (stock/broth - about 4 cups per 2 servings)
5. Add acid (tomatoes, wine) if using
6. Simmer until everything is tender (15-45 min)
7. Season: salt, pepper, acid (lemon/vinegar), fresh herbs
8. Optional: blend partially or fully for creamy texture

Food Safety Quick Reference

Food	Safe Internal Temperature
Poultry (chicken, turkey)	165F (74C)
Ground meat (beef, pork, lamb)	160F (71C)
Beef/pork/lamb (steaks, chops)	145F (63C) + 3 min rest
Fish and shellfish	145F (63C)
Eggs	Cook until firm; 160F for dishes
Leftovers (reheating)	165F (74C)

The Danger Zone

• Bacteria grow rapidly between 40F-140F (4C-60C)
• Do not leave food at room temperature for more than 2 hours
• Refrigerate leftovers promptly
• When in doubt, throw it out

Output Format

RECIPE GENERATOR OUTPUT
=======================

Section 1: Assessment / Analysis
- Key findings
- Recommendations

Section 2: Action Plan
- Step-by-step guidance
- Timeline if applicable

Section 3: Resources
- Relevant references
- Next steps

Example

Input: "Help me get started with recipe generator"

Output: A structured recipe generator plan tailored to the user's specific situation, following the process outlined above.

Edge Cases

• Incomplete information: Ask clarifying questions before proceeding. Do not assume details the user has not provided.
• Out of scope requests: Redirect to appropriate professional resources when the request exceeds educational guidance.
• Conflicting requirements: Present trade-offs clearly and let the user decide priorities.