The hardest part of dinner is not the cooking. It is standing in front of an open fridge at half past six, tired, looking at ingredients that do not obviously add up to a meal.
Why the fridge is a bad menu
A fridge presents ingredients, not options. Half a red pepper, some chicken, rice, a jar of something. The work of turning that into a dish is exactly the work you do not want to do at the end of a day, and it is the work a computer is genuinely good at.
Start from constraints
Good weeknight cooking is a constraint problem: what is here, what needs using first, how long do I have, who is eating. Given those four answers there are usually only a handful of sensible dishes, and picking between a handful is easy. Picking from everything is not.
The twenty-minute rule
On a weeknight, anything over about twenty-five minutes of active work will lose to a takeaway more often than not. Not because the food is worse — because the decision is made when you are least able to make it. Sorting tomorrow's dinner while you are still awake tonight beats any recipe.
Point Grocerr AI at a shelf and it will read what is there and suggest three things you can make with it — sorted by what needs eating first.