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A little inspiration. A very good dinner.

Make more
with what you have.

Snap your groceries. Scan your receipts.
Keep your pantry current. Let’s cook.

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A home cook presents a salmon dinner toward you in her kitchen.

Less keeping track.
A lot more possibility.

  1. Show what you have. Snap your groceries, fridge or shelves. Review what we find. Example ingredients: chicken, baby potatoes, carrots, lemons, garlic and parsley. You review ingredients before adding them.
  2. Bring groceries home. Scan a receipt. Food and purchase prices come with it. Example purchase prices: Greek yogurt $4.49, olive oil $6.99, black pepper $2.99.
  3. Keep your pantry current. Mark what needs using. Keep your next meal in mind.
  4. Make something lovely. Simple ingredients. A little inspiration. A chef to help you cook. Example dinner: golden lemon chicken with garlic yogurt, crisp potatoes and roasted carrots.
A little more from every grocery trip

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Spend wisely.

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Use what you have.

Turn the ingredients in your kitchen into dinner.

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Put ingredients that need using first.

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Your AI sous chef.

Turn what you have into something you’ll love. Rosemary helps you plan, adapt and cook.

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Lemon herb chicken dinnerSample recipe
60 min2 servings

Lemon herb chicken dinner

Lemon herb chicken with golden potatoes and tender carrots.

613.5Calories
43.6gProtein
52.6gCarbs
25.8gFat
Estimates per serving

Recipes are outdated.
We rethought cooking.

Separate lists.Constant back-and-forth.

The old way

Lemon Chicken

Serves 2

Ingredients

  • 12 oz chicken thighs
  • 7 tbsp Greek yogurt
  • 1 tbsp + 1 tsp lemon juice
  • 1 clove garlic, grated
  • 2 tsp olive oil
  • ⅓ tsp salt
  • ⅛ tsp black pepper

Method

  1. Stir the yogurt, lemon juice, garlic and ⅛ tsp salt together. Chill.
  2. Season the chicken with the remaining salt and pepper. Heat the oil in a skillet; cook 6–8 min. per side, until the center reaches 165°F.
  3. Rest 3 min. Spoon the lemon yogurt onto two plates and add the chicken.

The Pantry way

Lemon herb chicken dinner

2 servings Ready to serve
Lemon herb chicken with crisp potatoes and roasted carrots
  1. Boil the potatoes. Cover 14 oz baby potatoes with cold water. Bring to a boil.
  2. Roast the carrots. Toss 10½ oz carrots with 2 tsp olive oil and ⅙ tsp salt.
  3. Sear the chicken. Cook 12 oz chicken thighs in 2 tsp olive oil. Check for 165°F (74°C).
  4. Crisp the potatoes. Press flat. Add 1 tbsp olive oil, ⅓ tsp salt and ⅛ tsp pepper.
  5. Finish the carrots. Toss the hot carrots with 2 tbsp chopped parsley.
  6. Rest and slice the chicken. Rest the cooked chicken for 3 minutes, then slice and serve.

Eat well. Spend wisely.
Make it a habit.

Know your plate.

Log meals. See your nutrition.

614calories
protein44g
carbs53g
fat26g
fiber9g

A little more about The Pantry.

Can I make a recipe with ingredients I already have?

Yes. Tell your sous chef what you have and what you feel like eating. The Pantry creates a custom recipe you can review and adapt. For inspiration, explore our dinner recipes.

How do photos and receipts help with my pantry?

Use photos of groceries or a receipt to suggest ingredients for your pantry. Review what was found before adding it, then keep your pantry current as you cook and shop.

How is the cooking experience different?

The Pantry brings the instructions into a guided cooking flow, with the information you need as you cook. Try a sample cooking walkthrough or start your kitchen.

Your ingredients. Endless possibility.

Make more
with what you have.

Start my kitchen