Input: 3/4 cup heavy cream, preferably not ultrapasteurized

3/4 cup heavy cream , preferably not ultrapasteurized

B-QTY B-UNIT B-NAME I-NAME O B-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pinch coarse salt, more to taste

O B-COMMENT O B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT

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Input: 2 vanilla beans or ½ cup whole coffee beans

2 vanilla beans or  1/2 cup whole coffee beans

B-QTY B-NAME I-NAME I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups heavy cream


Input: 1 cup whole milk


Input: 2/3 cup sugar


Input: 1/8 teaspoon fine sea salt


Input: 6 large egg yolks


Input: 1 cup mint or basil leaves, cleaned and dried

1 cup mint or basil leaves , cleaned and dried

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2/3 cup sugar


Input: 2 cups heavy cream


Input: 1 cup whole milk


Input: 1/8 teaspoon fine sea salt


Input: 6 large egg yolks


Input: 1 (4-inch-long) cinnamon stick, preferably a fragrant variety like Ceylon or canela

1 ( 4-inch-long ) cinnamon stick , preferably a fragrant variety like Ceylon or canela

B-QTY O B-COMMENT O B-NAME I-NAME I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2/3 cup sugar


Input: 2 cups heavy cream


Input: 1 cup whole milk


Input: 1/8 teaspoon fine sea salt


Input: 6 large egg yolks


Input: Zest of 4 lemons or limes, plus juice of 1 lemon or lime

Zest of 4 lemons or limes , plus juice of 1 lemon or lime

O B-COMMENT B-QTY B-NAME O I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT O I-COMMENT

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2/3 cup sugar


Input: 2 cups heavy cream


Input: 1 cup whole milk


Input: 1/8 teaspoon fine sea salt


Input: 6 large egg yolks


Input: 2 cups heavy cream


Input: 2/3 cup sugar


Input: 1/8 teaspoon fine sea salt


Input: 6 large egg yolks


Input: 1 pound strawberries or raspberries


Input: 3 tablespoons sugar, more as needed

B-QTY B-UNIT B-NAME O B-COMMENT I-COMMENT I-COMMENT

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Input: ½ teaspoon lemon juice or balsamic vinegar, more as needed

1/2 teaspoon lemon juice or balsamic vinegar, more as needed

1/2 teaspoon lemon juice or balsamic vinegar , more as needed

B-QTY B-UNIT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pinch of salt


Input: 3 pounds peaches or apricots, pitted and diced (no need to peel them)

3 pounds peaches or apricots , pitted and diced ( no need to peel them )

B-QTY B-UNIT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup sugar


Input: 1/2 cup buttermilk


Input: A few drops of almond extract (optional)

A few drops of almond extract ( optional )

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 cups heavy cream


Input: 2/3 cup sugar


Input: 1/8 teaspoon fine sea salt


Input: 6 large egg yolks


Input: 6 cups pitted cherries (from 2 pounds)

6 cups pitted cherries ( from 2 pounds )

B-QTY B-UNIT B-COMMENT B-NAME O B-COMMENT I-COMMENT I-COMMENT O

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/3 cup granulated sugar


Input: ½ cup buttermilk


Input: A few drops of kirsch (optional)

B-COMMENT I-COMMENT I-COMMENT O B-NAME O B-COMMENT O

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 cups heavy cream


Input: 2/3 cup sugar


Input: 1/8 teaspoon fine sea salt


Input: 6 large egg yolks


Input: 4 very ripe medium bananas

B-QTY B-COMMENT I-COMMENT I-COMMENT B-NAME


Input: 2 tablespoons sugar


Input: 1 teaspoon lemon juice


Input: Pinch of salt


Input: 1/2 cup buttermilk


Input: A few drops of vanilla extract (optional)

A few drops of vanilla extract ( optional )

B-COMMENT I-COMMENT I-COMMENT O B-NAME I-NAME O B-COMMENT O

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 cups heavy cream


Input: 2/3 cup sugar


Input: 1/8 teaspoon fine sea salt


Input: 6 large egg yolks


Input: 3/4 cup heavy cream


Input: 3 tablespoons/15 grams Dutch-processed cocoa powder

3 tablespoons 15 grams Dutch-processed cocoa powder

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT B-NAME I-NAME

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup/140 grams chopped chocolate

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT B-NAME

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 ½ cups whole milk


Input: 3/4 cup sugar


Input: 1/8 teaspoon fine sea salt


Input: 6 large egg yolks


Input: 3/4 cup crème fraîche or sour cream

B-QTY B-UNIT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon vanilla extract


Input: 1 cup heavy cream


Input: 2 cups whole milk


Input: 1/4 cup sugar


Input: 1/8 teaspoon fine sea salt


Input: 6 large egg yolks


Input: 1 cup chocolate hazelnut spread (such as Nutella)

1 cup chocolate hazelnut spread ( such as Nutella )

B-QTY B-UNIT B-NAME I-NAME I-NAME O B-COMMENT I-COMMENT I-COMMENT O

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon vanilla extract


Input: 1 ¼ cups granulated sugar


Input: 2 cups heavy cream


Input: 1 cup whole milk


Input: 1/8 teaspoon fine sea salt


Input: 6 large egg yolks


Input: 1/4 teaspoon flaky sea salt (such as Maldon)

1/4 teaspoon flaky sea salt ( such as Maldon )

B-QTY B-UNIT B-COMMENT B-NAME I-NAME O B-COMMENT I-COMMENT I-COMMENT O

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup granulated sugar


Input: 2 cups heavy cream


Input: 1 cup whole milk


Input: 1/8 teaspoon fine sea salt


Input: 6 large egg yolks


Input: 1 tablespoon bourbon


Input: 1/4 teaspoon flaky sea salt (such as Maldon)

1/4 teaspoon flaky sea salt ( such as Maldon )

B-QTY B-UNIT B-COMMENT B-NAME I-NAME O B-COMMENT I-COMMENT I-COMMENT O

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup sliced almonds


Input: 2 tablespoons sugar


Input: Pinch of salt


Input: 1 cup sliced almonds


Input: 1 1/2 cups heavy cream


Input: 1 1/2 cups whole milk


Input: 2/3 cup sugar


Input: 1/8 teaspoon fine sea salt


Input: 6 large egg yolks


Input: 1/4 teaspoon almond extract


Input: 1 cup heavy cream


Input: 2 cups whole milk


Input: 2/3 cup sugar


Input: 1/8 teaspoon fine sea salt


Input: 6 large egg yolks


Input: 1 cup unsweetened pistachio paste


Input: 1/4 teaspoon almond extract


Input: 1 cup heavy cream


Input: 2 cups whole milk


Input: 2/3 cup sugar


Input: 1/8 teaspoon fine sea salt


Input: 6 large egg yolks


Input: 1 cup natural smooth peanut butter

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME I-NAME

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon vanilla extract


Input: 1/2 cup sweetened shredded coconut


Input: 1 cup shredded unsweetened coconut


Input: 1 cup coconut milk


Input: 1 cup heavy cream


Input: 1 cup whole milk


Input: 2/3 cup sugar


Input: 1/8 teaspoon fine sea salt


Input: 6 large egg yolks


Input: 2 ounces rhum agricole blanc (like Neisson)

2 ounces rhum agricole blanc ( like Neisson )

B-QTY B-UNIT B-NAME I-NAME I-NAME O O O O

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 ounce fresh lemon juice


Input: ½ ounce simple syrup


Input: Lemon verbena for garnish


Input: 2 ounces white rum (I prefer Brugal)

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NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Juice of ½ lime


Input: ½ ounce fresh grapefruit juice


Input: ¼ ounce maraschino liqueur


Input: 1 teaspoon simple syrup


Input: 1 pound fusilli pasta


Input: 1 tablespoon extra-virgin olive oil, more for drizzling

1 tablespoon extra-virgin olive oil , more for drizzling

B-QTY B-UNIT B-NAME I-NAME I-NAME O B-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 ounces pancetta, preferably thick cut, diced

6 ounces pancetta , preferably thick cut , diced

B-QTY B-UNIT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 garlic cloves, smashed and peeled

B-QTY B-NAME I-NAME O B-COMMENT I-COMMENT I-COMMENT

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Input: Pinch of red pepper flakes


Input: Fine sea salt and black pepper, as needed

Fine sea salt and black pepper , as needed

B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT O I-COMMENT I-COMMENT

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 quart cherry or grape tomatoes, halved

1 quart cherry or grape tomatoes , halved

B-QTY B-UNIT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons butter


Input: Fresh ricotta cheese, for serving (optional)

Fresh ricotta cheese , for serving ( optional )

B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

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Input: 3 cups whole mint leaves, torn

B-QTY B-UNIT B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT

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Input: 4 scallions, preferably red scallions for color, thinly sliced

4 scallions , preferably red scallions for color , thinly sliced

B-QTY B-NAME I-COMMENT I-COMMENT I-COMMENT B-NAME I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Flaky sea salt, to finish

B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons unsalted butter, plus more for greasing ramekins

4 tablespoons unsalted butter , plus more for greasing ramekins

B-QTY B-UNIT B-NAME I-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup flour


Input: 1 1/2 cups whole milk or half-and-half, more as needed

1$1/2 cups whole milk or half-and-half , more as needed

B-QTY B-UNIT B-COMMENT B-NAME B-COMMENT I-COMMENT O I-COMMENT I-COMMENT I-COMMENT

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Input: 1 thyme sprig


Input: 1 bay leaf


Input: Salt and pepper


Input: Pinch of cayenne


Input: A little freshly grated nutmeg

B-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME


Input: 2 pounds small fresh zucchini, coarsely grated, about 4 cups

2 pounds small fresh zucchini , coarsely grated , about 4 cups

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME O I-COMMENT I-COMMENT O I-COMMENT I-COMMENT I-COMMENT

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 large eggs, separated

B-QTY B-COMMENT B-NAME B-COMMENT I-COMMENT


Input: 1 small green serrano chile, finely chopped (optional)

1 small green serrano chile , finely chopped ( optional )

B-QTY B-COMMENT I-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 4 ounces Emmentaler or Gruyère cheese, grated, or a mixture with 1/4-part Parmesan

4 ounces Emmentaler or Gruyère cheese , grated , or a mixture with 1/4-part Parmesan

B-QTY B-UNIT B-NAME B-COMMENT I-COMMENT I-COMMENT O I-COMMENT O I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP YesCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon finely cut chives


Input: 2 tablespoons rough-chopped basil


Input: 6 to 8 squash blossoms, tough part removed, torn into 1/2-inch strips

6 to 8 squash blossoms , tough part removed , torn into 1/2-inch strips

O O B-QTY B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 blocks firm or extra-firm tofu

B-QTY B-NAME B-COMMENT I-COMMENT I-COMMENT B-NAME

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: 1/2 cup olive oil


Input: 1/4 cup red or white wine vinegar

B-QTY B-UNIT B-NAME B-COMMENT I-COMMENT B-NAME I-NAME

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Input: 1 teaspoon Dijon mustard


Input: 1 small shallot, minced


Input: 2 tablespoons neutral oil


Input: 1 1/2 cups chopped tomatoes


Input: Salt and ground black pepper


Input: 1 pound firm tofu, drained

B-QTY B-UNIT B-COMMENT B-NAME B-COMMENT I-COMMENT

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup sliced scallions


Input: Soy sauce


Input: 8 ounces silken tofu, about 1 cup

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Input: 3 tablespoons olive oil


Input: 2 tablespoons cider vinegar


Input: 2 teaspoons Dijon mustard


Input: 1/4 teaspoon salt


Input: 2 tablespoons olive oil


Input: 1 small onion, chopped

B-QTY B-COMMENT B-NAME B-COMMENT I-COMMENT


Input: 1 tablespoon garlic, chopped


Input: Salt and ground black pepper


Input: 2 blocks firm tofu


Input: 1 tablespoon chili powder


Input: 1 teaspoon cumin


Input: 1/8 teaspoon cinnamon


Input: 1 teaspoon cider vinegar


Input: Chopped fresh cilantro for garnish


Input: Chopped scallions for garnish


Input: 4 large eggs


Input: 2 cups whole milk


Input: 1/4 cup plus ½ cup brown sugar

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons vanilla extract


Input: 1 tablespoon plus ½ cup dark rum

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon plus ½ teaspoon kosher salt

1 teaspoon plus  1/2 teaspoon kosher salt

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 cups cubed brioche, approximately ½ loaf

6 cups cubed brioche, approximately  1/2 loaf

6 cups cubed brioche , approximately 1/2 loaf

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 ripe bananas, peeled and cut into coins

5 ripe bananas , peeled and cut into coins

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon white sugar


Input: 5 tablespoons unsalted butter


Input: 1/4 cup heavy cream


Input: 1 large ripe pineapple


Input: 1 teaspoon vanilla extract


Input: 1/4 cup ginger palm sugar syrup or honey

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pinch of cayenne


Input: 1 tablespoon grape seed oil or canola oil

B-QTY B-UNIT B-NAME I-NAME I-NAME O O B-NAME

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: Fresh mint for garnish


Input: 1 small red onion, sliced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 large or 4 smaller 1-inch-thick slices watermelon

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons extra-virgin olive oil


Input: 2 tablespoons sherry vinegar


Input: Salt to taste


Input: 2 tablespoons chopped fresh mint


Input: 2 ounces feta cheese, crumbled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 to 1/2 teaspoon Aleppo pepper or mild chili powder (to taste)

1/4 to 1/2 teaspoon Aleppo pepper or mild chili powder ( to taste )

B-QTY O O B-UNIT O B-NAME O O O O O O O O

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3/4 cup / 175 milliliters milk

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup /125 milliliters water


Input: 2 large eggs


Input: 1/4 teaspoon / 2 grams salt

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon / 15 grams sugar

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup plus 1 tablespoon / 55 grams unbleached all-purpose flour, sifted

1/3 cup plus 1 tablespoon / 55 grams unbleached all-purpose flour , sifted

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup plus 1 tablespoon / 55 grams whole-wheat flour, sifted

1/3 cup plus 1 tablespoon / 55 grams whole-wheat flour , sifted

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons unsalted butter, melted, plus butter for the pan

3 tablespoons unsalted butter , melted , plus butter for the pan

B-QTY B-UNIT B-NAME I-NAME O O O O B-NAME O O O

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/2 pounds mixed peaches and apricots

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Grape seed oil (or another neutral oil like canola oil) or extra-virgin olive oil as needed, about 2 tablespoons

Grape seed oil ( or another neutral oil like canola oil ) or extra-virgin olive oil as needed , about 2 tablespoons

B-NAME I-NAME I-NAME O O O O B-NAME O O B-NAME O O O O B-NAME O O O O B-QTY B-UNIT

LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup mild honey, such as clover

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon butter


Input: Finely chopped or grated zest of 1 lemon

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Powdered sugar for dusting the crêpes (optional)

Powdered sugar for dusting the crêpes ( optional )

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 4 cups arugula, preferably wild arugula, washed and spun dry

4 cups arugula , preferably wild arugula , washed and spun dry

B-QTY B-UNIT B-NAME O O O B-NAME O O O O O

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Scant 1/4 cup pistachios (about 1 ounce), lightly toasted and chopped

Scant 1/4 cup pistachios ( about 1 ounce ) , lightly toasted and chopped

O B-QTY B-UNIT B-NAME O O O O O O O O O O

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NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon chopped slivered basil leaves

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon sherry vinegar


Input: 1 teaspoon balsamic vinegar


Input: Salt and freshly ground pepper


Input: 4 tablespoons extra-virgin olive oil


Input: 2 ounces goat cheese or feta, crumbled

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 small or 6 large ripe apricots

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 large or 18 medium-size ripe but firm fresh figs (1 pound)

12 large or 18 medium-size ripe but firm fresh figs ( 1 pound )

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon balsamic vinegar


Input: 2 tablespoons extra-virgin olive oil


Input: 1 tablespoon pomegranate molasses (available at Middle Eastern markets)

1 tablespoon pomegranate molasses ( available at Middle Eastern markets )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 12 1/2-inch thick slices goat cheese from a log, about 6 ounces (see variations that follow)

12$1/2-inch thick slices goat cheese from a log , about 6 ounces ( see variations that follow )

O O O B-NAME I-NAME O O O O O O O O O O O O O

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Fresh mint leaves for garnish


Input: Ground black pepper


Input: 1 1/2 pounds of zucchini


Input: 1/4 cup butter or olive oil, or both

B-QTY B-UNIT B-NAME I-NAME I-NAME I-NAME O B-NAME O

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Input: Salt and pepper, for seasoning

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Parsley for garnish


Input: Lemon dessert sauce (see recipe)

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Input: 3 tablespoons red miso


Input: 1 2-inch piece ginger, finely grated

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Input: 2 teaspoons sugar


Input: 1/8 teaspoon cayenne


Input: 2 tablespoons mirin


Input: 1 tablespoon soy sauce


Input: 2 tablespoons lime juice, plus lime wedges for serving

2 tablespoons lime juice , plus lime wedges for serving

B-QTY B-UNIT B-NAME I-NAME O B-COMMENT B-NAME I-COMMENT I-COMMENT I-COMMENT

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Input: 1 3-inch piece daikon radish, coarsely grated

1 3-inch piece daikon radish , coarsely grated

B-QTY B-COMMENT I-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT

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Input: 8 ounces buckwheat noodles


Input: 6 small red radishes, thinly sliced

B-QTY B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT

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Input: 1/4 cup radish sprouts, trimmed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup thinly sliced cucumber


Input: Salt


Input: A few shiso leaves, for garnish

B-COMMENT I-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT

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Input: 2 pounds ripe tomatoes, cut in wedges

B-QTY B-UNIT B-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT

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Input: Olive oil


Input: Salt and pepper


Input: 2 or 3 garlic cloves, minced

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Input: 1/2 teaspoon peperoncino (hot red pepper flakes)

1/2 teaspoon peperoncino ( hot red pepper flakes )

B-QTY B-UNIT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

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Input: 2 teaspoons capers, rinsed and roughly chopped

2 teaspoons capers , rinsed and roughly chopped

B-QTY B-UNIT B-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT

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Input: 2 medium eggplants, about 1 pound

B-QTY B-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT

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Input: 12 ounces ziti or other short pasta

B-QTY B-UNIT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT

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Input: 1/4 pound ricotta salata or mild feta, at room temperature

1/4 pound ricotta salata or mild feta , at room temperature

B-QTY B-UNIT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

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Input: 1 small bunch basil, for garnish

B-QTY B-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT

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Input: 2 tablespoons lemon juice, more to taste, plus zest of 1 lemon

2 tablespoons lemon juice , more to taste , plus zest of 1 lemon

B-QTY B-UNIT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME

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Input: 1/2 teaspoon salt


Input: 1/2 teaspoon turmeric


Input: 1/4 teaspoon cayenne


Input: 1 red Fresno chile, finely chopped

B-QTY B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT

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Input: 1/4 teaspoon caraway seeds, toasted and ground

1/4 teaspoon caraway seeds , toasted and ground

B-QTY B-UNIT B-NAME I-NAME O B-COMMENT I-COMMENT I-COMMENT

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Input: 1/2 teaspoon cumin seeds, toasted and ground

1/2 teaspoon cumin seeds , toasted and ground

O B-UNIT B-NAME I-NAME O B-COMMENT I-COMMENT I-COMMENT

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Input: Pinch of ground cinnamon


Input: 1/4 cup olive oil


Input: 1 pound very small new potatoes, halved

1 pound very small new potatoes , halved

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT B-NAME O I-COMMENT

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Input: 2 tablespoons olive oil


Input: Salt and pepper


Input: 2 sweet bell peppers


Input: 1/2 pound Romano beans or green beans, cut in 1-inch pieces

1/2 pound Romano beans or green beans , cut in 1-inch pieces

B-QTY B-UNIT B-NAME I-NAME I-COMMENT I-COMMENT B-NAME I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound pearl couscous


Input: 1/2 pound cherry tomatoes, halved

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Small bunch mint, cilantro or parsley, for garnish

Small bunch mint , cilantro or parsley , for garnish

O B-COMMENT B-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-COMMENT I-COMMENT

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 2 cups black bean filling (see recipe)

B-QTY B-UNIT B-NAME I-NAME I-NAME O O O O O

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Input: 1 13/4- to 2-pound flank steak

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons extra-virgin olive oil


Input: 2 teaspoons smoked paprika


Input: Salt and ground black pepper

B-NAME I-NAME B-COMMENT I-COMMENT B-NAME


Input: 2 tablespoons black olive tapenade


Input: 1/3 cup finely chopped flat-leaf parsley

O B-UNIT B-COMMENT I-COMMENT I-COMMENT B-NAME

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Input: 1 large red onion, coarsely chopped

B-QTY B-COMMENT I-COMMENT O B-COMMENT I-COMMENT I-COMMENT

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Input: 4 cloves garlic, slivered

B-QTY B-COMMENT B-NAME B-COMMENT I-COMMENT


Input: 2 large red bell peppers, cored and coarsely chopped

2 large red bell peppers , cored and coarsely chopped

B-QTY B-COMMENT I-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup dry red wine


Input: 1 large ciabatta, halved horizontally

B-QTY B-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups olive oil, plus more as needed

1$1/2 cups olive oil , plus more as needed

B-QTY B-UNIT B-NAME I-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT

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Input: 1 leek, thinly sliced


Input: 2 medium onions, chopped

B-QTY B-COMMENT B-NAME B-COMMENT I-COMMENT


Input: 2 carrots, chopped


Input: 1 tomato, chopped


Input: 3 sprigs parsley, leaves removed and chopped

3 sprigs parsley , leaves removed and chopped

B-QTY B-NAME I-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT

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Input: 6 cloves garlic, finely minced

B-QTY B-NAME I-NAME O B-COMMENT I-COMMENT

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Input: Salt and pepper, to taste

B-NAME I-NAME I-NAME O B-COMMENT I-COMMENT

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup white wine


Input: 2 to 2 1/2 pounds monkfish, skinned and boned

2 to 2$1/2 pounds monkfish , skinned and boned

O O B-QTY B-UNIT B-NAME O B-COMMENT I-COMMENT I-COMMENT

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Input: 1 egg yolk


Input: 1 teaspoon lemon juice


Input: 2 large cloves garlic, peeled

B-QTY B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons finely chopped cilantro roots or stems

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon white peppercorns


Input: 1 pound ground pork


Input: 1 tablespoon oyster sauce


Input: 1 teaspoon soy sauce


Input: 1 cup jasmine or long-grain rice

B-QTY B-UNIT B-NAME B-COMMENT I-COMMENT I-COMMENT

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Input: 6 cups light chicken stock (see note)

B-QTY B-UNIT B-COMMENT B-NAME I-NAME O O O O

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 6 to 8 eggs, optional

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Red chile powder (preferably Thai, but ancho or Aleppo will do)

Red chile powder ( preferably Thai , but ancho or Aleppo will do )

O B-NAME I-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT O

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NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1  2-inch piece fresh ginger, peeled and cut into matchsticks

1 2-inch piece fresh ginger , peeled and cut into matchsticks

B-QTY B-COMMENT B-UNIT I-COMMENT B-NAME O I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

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Input: 2 scallions, white and green parts, finely chopped

2 scallions , white and green parts , finely chopped

B-QTY B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

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Input: 1/4 cup loosely packed fresh cilantro leaves

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT B-NAME I-NAME

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Input: Fish sauce and sriracha, for garnish

B-NAME I-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 egg yolk


Input: 2 teaspoons Dijon mustard


Input: neutral oil


Input: Season with salt and pepper


Input: 1 tablespoon lemon juice or sherry vinegar if you like

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 chopped onion


Input: 1 chopped red bell pepper


Input: 2 tablespoons neutral oil


Input: 1 tablespoon chopped garlic


Input: 1 tablespoon tomato paste


Input: one 28-ounce can whole tomatoes


Input: 1/3 cup brown sugar


Input: 1/4 cup cider vinegar


Input: 1/2 teaspoon ground mustard


Input: 1/8 teaspoon each ground allspice


Input: 1/8 teaspoon ground cloves


Input: 1/8 teaspoon of cayenne


Input: 1/8 teaspoon of cinnamon


Input: 1 bay leaf


Input: 1/8 teaspoon of salt and pepper

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups fresh parsley leaves


Input: 1/2 cup cilantro leaves


Input: 1 tablespoon fresh oregano leaves


Input: 3 garlic cloves


Input: 1 teaspoon red-chile flakes


Input: 2 tablespoons red-wine vinegar


Input: 3 tablespoons neutral oil


Input: salt and pepper


Input: 2 cups ketchup


Input: 2 teaspoons cumin


Input: 2 teaspoons paprika


Input: 1 tablespoon chili powder


Input: 1/2 cup dry red wine


Input: 1/4 cup cider vinegar


Input: 1 tablespoon soy sauce


Input: 1 chopped  onion


Input: 1 tablespoon minced garlic.


Input: salt and pepper to taste


Input: 1/4 pound hot red or green chiles

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 roughly chopped onion


Input: 1 garlic clove


Input: 1 1/2 pounds roughly chopped bell peppers

1$1/2 pounds roughly chopped bell peppers

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup red-wine vinegar


Input: 1 cup water


Input: 1/4 cup sugar


Input: big pinch of salt


Input: 2 ears of corn


Input: 1 teaspoon olive oil


Input: 1 large chopped tomato


Input: pinch of red-chile flakes


Input: pinch of salt and pepper


Input: 1/2 cup soy sauce


Input: 1/2 cup mirin (or 1/4 cup honey mixed with 1/4 cup water)

1/2 cup mirin ( or 1/4 cup honey mixed with 1/4 cup water )

B-QTY B-UNIT B-NAME O O O B-UNIT O O O O B-UNIT O O

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon minced ginger


Input: 1 teaspoon minced garlic


Input: 1/4 cup finely chopped scallions.


Input: 1 1/3 cups plus 1 tablespoon rolled oats/160 grams

O B-UNIT B-COMMENT I-COMMENT I-COMMENT B-NAME O B-COMMENT

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Input: 3 ears corn, shucked

B-QTY B-COMMENT B-NAME B-COMMENT I-COMMENT


Input: 1 1/2 cups buttermilk


Input: 1/2 cup basil leaves, more for garnish

B-QTY B-UNIT B-NAME I-NAME O B-COMMENT I-COMMENT I-COMMENT

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Input: 3 scallions, roughly chopped


Input: 1 tablespoon fresh lime juice, more to taste

1 tablespoon fresh lime juice , more to taste

B-QTY B-UNIT B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 fat garlic clove, roughly chopped

B-QTY B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT

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Input: 3/4 teaspoon fine sea salt


Input: Radish slices, for garnish


Input: Extra-virgin olive oil, for garnish

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 pounds ground beef


Input: 1 cup finely diced celery


Input: 1 cup finely diced carrots


Input: 1 cup finely diced onions


Input: 1 cup white wine


Input: 1 quart whole or 2 percent milk

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME

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Input: 1 quart (4 cups) low-salt beef stock, or a combination of beef and chicken

1 quart ( 4 cups ) low-salt beef stock , or a combination of beef and chicken

B-QTY B-UNIT O O O O B-NAME I-NAME I-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME I-COMMENT I-COMMENT

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NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 ounces (3/4 cup) tomato paste

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: Salt and black pepper


Input: 2 dried bay leaves


Input: 6 fresh sage leaves


Input: 2 ounces (1/2 stick) butter

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 1 ounce (1/4 cup) cake or all-purpose flour

1 ounce ( 1/4 cup ) cake or all-purpose flour

B-QTY B-UNIT O O O O B-NAME B-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups whole milk


Input: 1/8 teaspoon freshly ground nutmeg


Input: Salt and black or white pepper

O B-NAME B-COMMENT I-COMMENT I-COMMENT B-NAME

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 ounces kale leaves (optional)

B-QTY B-UNIT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 pound pasta flour or all-purpose flour, plus extra for rolling

1 pound pasta flour or all-purpose flour , plus extra for rolling

B-QTY B-UNIT B-NAME I-NAME I-COMMENT I-COMMENT B-NAME I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 eggs


Input: 1 tablespoon salt


Input: 1 tablespoon extra-virgin olive oil


Input: Olive oil, for frying


Input: 1 cup fresh sage leaves, loosely packed

1 cup fresh sage leaves , loosely packed

B-QTY B-UNIT B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 to 16 ounces finely grated Parmigiano-Reggiano cheese

O O B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME I-NAME

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound fresh mozzarella cheese, thinly sliced

1 pound fresh mozzarella cheese , thinly sliced

B-QTY B-UNIT B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups fresh basil leaves, loosely packed

2 cups fresh basil leaves , loosely packed

B-QTY B-UNIT B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: One 14-ounce box firm tofu, drained and cut in 1/4-inch thick, 2-inch by 3/4-inch dominoes

One 14-ounce box firm tofu , drained and cut in 1/4-inch thick , 2-inch by 3/4-inch dominoes

O O B-UNIT O B-NAME O O O O O O O O O O O O

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 to 2 tablespoons soy sauce (to taste)

1 to 2 tablespoons soy sauce ( to taste )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon Chinese cooking sherry (Shaoxing rice wine) or dry sherry

1 tablespoon Chinese cooking sherry ( Shaoxing rice wine ) or dry sherry

B-QTY B-UNIT B-NAME I-NAME I-NAME O O O O O O O B-NAME

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup vegetable stock, chicken stock, or water

1/2 cup vegetable stock , chicken stock , or water

B-QTY B-UNIT B-NAME I-NAME O O B-NAME O O O

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 to 1/2 teaspoon salt, to taste

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 to 1/2 teaspoon sugar, to taste

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon cornstarch or arrowroot dissolved in 2 tablespoons vegetable stock, chicken stock, or water

1 teaspoon cornstarch or arrowroot dissolved in 2 tablespoons vegetable stock , chicken stock , or water

B-QTY B-UNIT B-NAME O O O O O O O O O O O O O O

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons peanut, canola, sunflower, or grape seed oil

2 tablespoons peanut , canola , sunflower , or grape seed oil

B-QTY B-UNIT B-NAME O O O O O O O O B-NAME

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon minced garlic


Input: 1 tablespoon minced ginger


Input: 1 or 2 Thai or serrano chiles, minced (to taste)

1 or 2 Thai or serrano chiles , minced ( to taste )

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 pound green beans, or 1/2 pound each yellow and green beans, stem ends trimmed

1 pound green beans , or 1/2 pound each yellow and green beans , stem ends trimmed

B-QTY B-UNIT B-NAME I-NAME O O O B-UNIT O O O B-NAME I-NAME O O O O

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bunch scallions, white and green parts separated

1 bunch scallions , white and green parts separated

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup chopped cilantro


Input: 1/4 cup vegetable stock, chicken stock or water

1/4 cup vegetable stock , chicken stock or water

B-QTY B-UNIT B-NAME I-NAME O O B-NAME O O

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 to 2 tablespoons soy sauce (to taste)

1 to 2 tablespoons soy sauce ( to taste )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 teaspoons cornstarch


Input: 2 tablespoons coconut oil


Input: 1 red onion, cut in half lengthwise and sliced across the grain in half-moons

1 red onion , cut in half lengthwise and sliced across the grain in half-moons

B-QTY B-NAME I-NAME O O O O O O O O O O O O

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon minced ginger


Input: 1 tablespoon minced garlic


Input: 2 zucchini or similar summer squash (about 10 to 12 ounces), diced

2 zucchini or similar summer squash ( about 10 to 12 ounces ) , diced

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: Kernels from 2 ears sweet corn

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound ripe tomatoes, diced (about 2 1/2 cups)

1 pound ripe tomatoes , diced ( about 2$1/2 cups )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 to 1/2 teaspoon salt (to taste)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 to 1/2 teaspoon sugar (to taste)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup chopped Thai basil


Input: 2 tablespoons chopped cilantro


Input: 1 pound turkey cutlets, cut across the grain in thin (1/4 to 1/2-inch) slices

1 pound turkey cutlets , cut across the grain in thin ( 1/4 to 1/2-inch ) slices

B-QTY B-UNIT B-NAME I-NAME O O O O O O O O O O O O O

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: Salt and freshly ground pepper


Input: 1 to 2 tablespoons soy sauce (to taste)

1 to 2 tablespoons soy sauce ( to taste )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon Chinese cooking sherry (Shaoxing rice wine) or dry sherry

1 tablespoon Chinese cooking sherry ( Shaoxing rice wine ) or dry sherry

B-QTY B-UNIT B-NAME I-NAME I-NAME O O O O O O O B-NAME

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup vegetable stock or water

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 to 1/2 teaspoon salt (to taste)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 to 1/2 teaspoon sugar (to taste)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon cornstarch or arrowroot dissolved in 1/2 cup vegetable stock, chicken stock or water

1 teaspoon cornstarch or arrowroot dissolved in 1/2 cup vegetable stock , chicken stock or water

B-QTY B-UNIT B-NAME O O O O O O O O O O O O O

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons peanut, canola, sunflower, or grape seed oil

2 tablespoons peanut , canola , sunflower , or grape seed oil

B-QTY B-UNIT B-NAME O O O O O O O O B-NAME

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon minced garlic


Input: 1 tablespoon minced ginger


Input: 3/4 pound sugar snap peas or snow peas, strings and stems removed

3/4 pound sugar snap peas or snow peas , strings and stems removed

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bunch scallions, white and green parts separated, minced

1 bunch scallions , white and green parts separated , minced

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound Swiss chard, stemmed, leaves washed in 2 changes of water and chopped (about 3 cups), stems diced

1/2 pound Swiss chard , stemmed , leaves washed in 2 changes of water and chopped ( about 3 cups ) , stems diced

B-QTY B-UNIT O B-NAME O O O O O O O O O O O O O O O O O O O O

LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup chopped cilantro


Input: 4 to 5 cups cooked rice (white or brown, medium-grain preferred), either chilled or at room temperature

4 to 5 cups cooked rice ( white or brown , medium-grain preferred ) , either chilled or at room temperature

B-QTY O O B-UNIT O B-NAME O O O O O O O O O O O O O O O

LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 3 eggs


Input: 2 teaspoons plus 2 tablespoons peanut, canola, rice bran or grape seed oil

2 teaspoons plus 2 tablespoons peanut , canola , rice bran or grape seed oil

B-QTY B-UNIT O B-QTY O B-NAME O O O O O O O O B-NAME

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 to 3 teaspoons minced garlic (to taste)

2 to 3 teaspoons minced garlic ( to taste )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 to 3 teaspoons minced fresh ginger (to taste)

2 to 3 teaspoons minced fresh ginger ( to taste )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 bunch amaranth, thick stem ends cut away, the rest coarsely chopped (about 4 cups), or red chard, leaves torn from stalks, stalks diced

1 bunch amaranth , thick stem ends cut away , the rest coarsely chopped ( about 4 cups ) , or red chard , leaves torn from stalks , stalks diced

B-QTY B-UNIT B-NAME O O O O O O O O O O O O O O O O O O O O O O O O O O O O

LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2/3 cup chopped Thai basil


Input: 1 bunch scallions, sliced, white and dark green parts separated

1 bunch scallions , sliced , white and dark green parts separated

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 to 2 tablespoons soy sauce, to taste

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon sriracha sauce (optional)

1 tablespoon sriracha sauce ( optional )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 teaspoon ground pepper


Input: 1/2 cup chopped cilantro


Input: 1 generous bunch large radishes, with greens (about 1 pound total), or 2 smaller bunches

1 generous bunch large radishes , with greens ( about 1 pound total ) , or 2 smaller bunches

B-QTY O B-UNIT O B-NAME O O O O O B-QTY O O O O O O O B-UNIT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon soy sauce


Input: 1 tablespoon rice vinegar


Input: 2 teaspoons agave nectar or honey

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons chicken stock, vegetable stock or water

2 tablespoons chicken stock , vegetable stock or water

B-QTY B-UNIT B-NAME I-NAME O O B-NAME O O

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground pepper to taste

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon peanut, canola, sunflower, or grape seed oil

1 tablespoon peanut , canola , sunflower , or grape seed oil

B-QTY B-UNIT B-NAME O O O O O O O O B-NAME

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons minced garlic


Input: 2 teaspoons minced ginger


Input: 1 bunch scallions, chopped, white and green parts separated

1 bunch scallions , chopped , white and green parts separated

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chopped cilantro


Input: 1 teaspoon cornstarch dissolved in 2 tablespoons water

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Newburg sauce (see recipe), optional

B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 6 cups finely diced ripe melon, preferably 2 varieties of different colors: honeydew, cantaloupe, musk, Galia, canary, etc., but not watermelon

6 cups finely diced ripe melon , preferably 2 varieties of different colors: honeydew , cantaloupe , musk , Galia , canary , etc. , but not watermelon

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT B-NAME O I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT O I-COMMENT O I-COMMENT O I-COMMENT O I-COMMENT O I-COMMENT O I-COMMENT I-COMMENT I-COMMENT

LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice and grated zest of 1 lime

B-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon minced Japanese pickled ginger

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT B-NAME

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon minced chives


Input: 2 cups, loosely packed, mâche

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons extra-virgin olive oil


Input: 1/2 tablespoon rice vinegar


Input: 2 ounces finely crumbled ricotta salata

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME I-NAME

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Ground black pepper


Input: 1 boneless pork loin roast, about 4 pounds

1 boneless pork loin roast , about 4 pounds

B-QTY B-COMMENT B-NAME I-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kosher salt


Input: 8 cloves garlic, minced

B-QTY B-COMMENT B-NAME B-COMMENT I-COMMENT


Input: 3 tablespoons roughly chopped fennel fronds, plus extra fronds for garnish

3 tablespoons roughly chopped fennel fronds , plus extra fronds for garnish

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME I-NAME I-COMMENT I-COMMENT I-COMMENT B-NAME I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons fennel seed, crushed in a mortar or spice mill

2 teaspoons fennel seed , crushed in a mortar or spice mill

B-QTY B-UNIT B-NAME I-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon fennel pollen (optional)

B-QTY B-UNIT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon lemon zest


Input: 2 tablespoons roughly chopped rosemary


Input: 2 tablespoons roughly chopped sage


Input: 2 tablespoons roughly chopped marjoram


Input: 1/2 teaspoon red pepper flakes (peperoncino)

1/2 teaspoon red pepper flakes ( peperoncino )

B-QTY B-UNIT B-NAME I-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon coarsely ground black pepper

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME I-NAME

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: 1 small garlic clove, minced

B-QTY B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons lemon juice


Input: Salt and pepper


Input: 3 tablespoons olive oil


Input: 1 pound green beans, or a mixture of green beans, yellow beans and Romano beans, trimmed

1 pound green beans , or a mixture of green beans , yellow beans and Romano beans , trimmed

B-QTY B-UNIT B-NAME I-NAME O I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME I-NAME O I-COMMENT B-NAME I-COMMENT I-COMMENT B-NAME O I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 heads fennel, trimmed and thinly sliced

2 heads fennel , trimmed and thinly sliced

B-QTY B-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 ounces extra-firm tofu, drained

B-QTY B-UNIT B-COMMENT B-NAME B-COMMENT I-COMMENT

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Olive oil


Input: 1/2 pound cremini mushrooms, trimmed and sliced

1/2 pound cremini mushrooms , trimmed and sliced

B-QTY B-UNIT B-NAME I-NAME O B-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 teaspoon kosher salt, more as needed

3/4 teaspoon kosher salt , more as needed

B-QTY B-UNIT O B-NAME O B-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Black pepper, as needed


Input: 1 (15-ounce) can kidney beans, drained

1 ( 15-ounce ) can kidney beans , drained

B-COMMENT O O O B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium beet, peeled and coarsely grated (3/4 cup)

1 medium beet , peeled and coarsely grated ( 3/4 cup )

B-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT O B-QTY B-UNIT O

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3/4 cup tamari almonds or cashews

B-QTY O B-NAME I-NAME B-COMMENT I-COMMENT

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup panko bread crumbs


Input: 2 ounces Cotija cheese or queso blanco, crumbled or grated (about 1/2 cup)

2 ounces Cotija cheese or queso blanco , crumbled or grated ( about 1/2 cup )

B-QTY B-UNIT B-NAME I-NAME O I-COMMENT I-COMMENT I-COMMENT I-COMMENT O I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 large eggs


Input: 2 tablespoons mayonnaise


Input: 2 scallions, sliced


Input: 3 garlic cloves, finely chopped

B-QTY B-NAME I-NAME O B-COMMENT I-COMMENT

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 teaspoon dulce pimentón or sweet smoked paprika

B-QTY B-UNIT B-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 ounces tempeh, crumbled


Input: 1/2 cup cooked brown rice


Input: 1 large shallot, peeled and sliced thin crosswise

1 large shallot , peeled and sliced thin crosswise

B-QTY B-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Flaky sea salt (such as Maldon) or kosher salt

Flaky sea salt ( such as Maldon ) or kosher salt

B-COMMENT B-NAME I-NAME I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup red wine vinegar


Input: 3/4 pound large sea scallops


Input: 8 ounces small cherry tomatoes, halved

B-QTY B-UNIT B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pinch of red pepper flakes (peperoncino)

Pinch of red pepper flakes ( peperoncino )

B-COMMENT O B-NAME I-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon capers, rinsed


Input: Handful of basil leaves


Input: 1 large lime, halved

B-QTY B-COMMENT B-NAME B-COMMENT I-COMMENT


Input: Fruity extra-virgin olive oil, for drizzling

Fruity extra-virgin olive oil , for drizzling

B-COMMENT B-NAME I-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 ounces (about 1 pint or 2 cups) raspberries, plus 6 ounces more (1/2 pint or 1 cup) for garnish

12 ounces ( about 1 pint or 2 cups ) raspberries , plus 6 ounces more ( 1/2 pint or 1 cup ) for garnish

B-QTY B-UNIT I-COMMENT O O O O I-COMMENT O I-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT B-UNIT I-COMMENT I-COMMENT I-COMMENT O O O O I-COMMENT I-COMMENT I-COMMENT

LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 3/4 cup sugar


Input: 4 egg whites


Input: Olive oil


Input: 1 large shallot, diced

B-QTY B-COMMENT B-NAME B-COMMENT I-COMMENT


Input: 1 clove garlic, minced


Input: 1 1/2 teaspoons ground coriander


Input: 1 1/2 teaspoons fresh ground fennel seeds

1$1/2 teaspoons fresh ground fennel seeds

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME I-NAME

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon light brown sugar


Input: 1 anchovy fillet


Input: 2 tablespoons lemon juice


Input: 10 ounces canned or boxed tomato purée

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon dried oregano


Input: 1 teaspoons salt


Input: Freshly ground black pepper


Input: 8 eggs, preferably fresh from a local farm

8 eggs , preferably fresh from a local farm

B-QTY B-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 slices sharp Cheddar cheese


Input: 8 slices bacon, preferably Burgers’ Smokehouse Original Country Bacon, available at Bklyn Larder

8 slices bacon , preferably Burgers’ Smokehouse Original Country Bacon , available at Bklyn Larder

B-QTY B-COMMENT B-NAME O I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT O I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP YesCAP YesCAP YesCAP NoCAP NoCAP NoCAP YesCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 ciabatta rolls


Input: 1 teaspoon/4 grams active dry yeast

B-QTY B-UNIT O O B-COMMENT B-NAME I-NAME

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup/90 grams all-purpose flour

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon/4 grams active dry yeast

B-QTY B-UNIT O O B-COMMENT B-NAME I-NAME

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons extra-virgin olive oil, more for oiling bowls and pans

3 tablespoons extra-virgin olive oil , more for oiling bowls and pans

B-QTY B-UNIT B-NAME I-NAME I-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/4 cups/155 grams unbleached all-purpose flour

1$1/4 cups 155 grams unbleached all-purpose flour

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups/250 grams whole wheat or durum flour

2 cups 250 grams whole wheat or durum flour

B-QTY B-UNIT O O B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 3/4 teaspoons/12 grams fine sea salt

B-QTY B-UNIT O O B-COMMENT B-NAME I-NAME

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons extra-virgin olive oil


Input: 6 ounces/180 grams thinly sliced or grated fontina

6 ounces 180 grams thinly sliced or grated fontina

B-QTY B-UNIT O O B-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound/450 grams fresh ripe tomatoes, sliced

1 pound 450 grams fresh ripe tomatoes , sliced

B-QTY B-UNIT O O B-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Coarse sea salt, to taste (optional)

O B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: Chopped, slivered or torn fresh basil

B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup long-grain white rice


Input: 1 tablespoon unsalted butter


Input: 1 teaspoon salt


Input: 1 large clove garlic, roughly chopped

B-QTY B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups canned tomatoes (fresh tomatoes can be used)

2 cups canned tomatoes ( fresh tomatoes can be used )

B-QTY B-UNIT B-COMMENT B-NAME I-COMMENT I-COMMENT B-NAME I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup green bell pepper, roughly chopped

1/2 cup green bell pepper , roughly chopped

B-QTY B-UNIT B-NAME I-NAME I-NAME O B-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium onion, roughly chopped

B-QTY B-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 medium jalapeño, seeds and veins removed

1/2 medium jalapeño , seeds and veins removed

B-QTY B-COMMENT O B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon salt


Input: 1/2 cup chicken stock or water

B-QTY B-UNIT B-NAME I-NAME B-COMMENT I-COMMENT

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons vegetable oil


Input: 1 heaping cup long-grain white rice, rinsed

1 heaping cup long-grain white rice , rinsed

B-QTY B-COMMENT B-UNIT B-COMMENT B-NAME I-NAME O I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pound dried red beans (preferably New Orleans Camelia brand)

1$1/2 pound dried red beans ( preferably New Orleans Camelia brand )

B-QTY B-UNIT B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 pound Andouille sausage, sliced 1/2-inch thick and cut into quarters (smoked sausage can also be used)

1 pound Andouille sausage , sliced 1/2-inch thick and cut into quarters ( smoked sausage can also be used )

B-QTY B-UNIT B-NAME I-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 tablespoons olive oil


Input: 6 garlic cloves, minced


Input: 2 medium onions, finely diced

B-QTY B-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large rib celery, finely diced

B-QTY B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium green bell pepper, chopped

B-QTY B-COMMENT B-NAME I-NAME I-NAME B-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons black pepper


Input: 1/8 teaspoon cayenne pepper


Input: 2 teaspoons salt


Input: 3 bay leaves


Input: 2 teaspoons dried basil


Input: 3/4 teaspoon rubbed sage


Input: 1 cup chopped fresh parsley


Input: 1 bunch fresh green onions, chopped

B-QTY O B-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Cooked white long-grain rice, for serving

Cooked white long-grain rice , for serving

O B-COMMENT B-NAME I-NAME O I-COMMENT I-COMMENT

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups leftover white rice, preferably long-grain or Carolina Gold

2 cups leftover white rice , preferably long-grain or Carolina Gold

B-QTY B-UNIT B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 eggs, lightly beaten


Input: 1 cup finely chopped zucchini


Input: 3 tablespoons chopped mint


Input: 1/3 cup green onion, chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup sharp white Cheddar, grated on the large hole of a box grater

1 cup sharp white Cheddar , grated on the large hole of a box grater

B-QTY B-UNIT B-COMMENT I-COMMENT O B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon salt


Input: 1/2 teaspoon black pepper


Input: 2 tablespoons butter


Input: 1/2 head red cabbage


Input: 1 medium-size beet, ideally\ncandy-striped

1 medium-size beet , ideally\ncandy-striped


Input: Juice of 1 lemon


Input: 1 teaspoon dried hijiki seaweed


Input: 1 teaspoon ume vinegar or\nred-wine vinegar

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons sweet white-miso paste


Input: 3 tablespoons tahini


Input: 1 teaspoon unseasoned rice vinegar


Input: 1 tablespoon shiro shoyu or\nlight soy sauce

B-QTY B-UNIT B-NAME I-NAME O B-NAME I-NAME

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 anchovy fillets, coarsely chopped

B-QTY B-NAME I-NAME I-NAME I-NAME I-NAME

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons neutral oil, like canola

B-QTY B-UNIT B-NAME I-NAME I-NAME I-NAME I-NAME

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup kasha


Input: 1/2 head red cabbage


Input: 1 medium-size beet, ideally\ncandy-striped

1 medium-size beet , ideally\ncandy-striped


Input: Juice of 1 lemon


Input: 1 teaspoon dried hijiki seaweed


Input: 1 teaspoon ume vinegar or\nred-wine vinegar

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons sweet white-miso paste


Input: 3 tablespoons tahini


Input: 1 teaspoon unseasoned rice vinegar


Input: 1 tablespoon shiro shoyu or\nlight soy sauce

B-QTY B-UNIT B-NAME I-NAME O B-NAME I-NAME

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 anchovy fillets, coarsely chopped

B-QTY B-NAME I-NAME I-NAME I-NAME I-NAME

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons neutral oil, like canola

B-QTY B-UNIT B-NAME I-NAME I-NAME I-NAME I-NAME

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup kasha


Input: 2 tablespoons aonori seaweed, green\nseaweed or finely shredded nori

2 tablespoons aonori seaweed , green\nseaweed or finely shredded nori

B-QTY B-UNIT B-NAME I-NAME I-NAME O B-NAME I-NAME I-NAME I-NAME

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons toasted white\nsesame seeds


Input: 1 tablespoon shio kombu or salted\nkombu, optional

1 tablespoon shio kombu or salted\nkombu , optional

B-QTY B-UNIT B-NAME I-NAME I-NAME O B-NAME I-NAME

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pinch of salt, or to taste

B-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 Three-Bean Chili Filling (see recipe)

B-QTY B-NAME I-NAME I-NAME B-COMMENT O O O B-COMMENT

NoCAP YesCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 Smoked Turkey and Basil-Goat-Cheese Filling (see recipe)

B-QTY B-NAME I-NAME I-NAME I-NAME I-NAME B-COMMENT O O O B-COMMENT

NoCAP YesCAP YesCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 egg beaten with 1 tablespoon water

B-QTY B-NAME B-COMMENT I-COMMENT B-QTY I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 filling (see recipes)

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 filling (see recipes)

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 filling (see recipes)

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 filling (see recipes)

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 egg beaten with 1 tablespoon water

B-QTY B-NAME B-COMMENT I-COMMENT B-QTY I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds ripe tomatoes, preferably plum tomatoes

1$1/2 pounds ripe tomatoes , preferably plum tomatoes

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 or 2 jalapeños (about 1 ounce)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 ear of corn, shucked

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 small white onion, sliced about 1/4 inch thick (about 2 ounces)

1/2 small white onion , sliced about 1/4 inch thick ( about 2 ounces )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/2 pounds ripe tomatoes, preferably plum tomatoes

1$1/2 pounds ripe tomatoes , preferably plum tomatoes

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 or 2 jalapeños (about 1 ounce)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 ear of corn, shucked

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 small white onion, sliced about 1/4 inch thick (about 2 ounces)

1/2 small white onion , sliced about 1/4 inch thick ( about 2 ounces )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 garlic cloves, peeled


Input: Salt to taste


Input: 1 1/2 teaspoons cider vinegar


Input: 1/4 cup water (optional)

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1/3 to 1/2 cup chopped cilantro (to taste)

1/3 to 1/2 cup chopped cilantro ( to taste )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup finely chopped red or white onion

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 medium kohlrabi (about 1/2 pound), cut in small dice (1 cup)

1/2 medium kohlrabi ( about 1/2 pound ) , cut in small dice ( 1 cup )

B-QTY O B-NAME O O B-QTY O O O O O O O O O O O

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 pound ripe tomatoes, diced (2 cups)

1 pound ripe tomatoes , diced ( 2 cups )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 to 2 serrano or jalepeño chiles (or more, to taste), minced

1 to 2 serrano or jalepeño chiles ( or more , to taste ) , minced

B-QTY O O B-NAME O O O O O O O O O O O O

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 1/4 to 1/2 cup chopped cilantro (to taste)

1/4 to 1/2 cup chopped cilantro ( to taste )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 to 2 tablespoons fresh lime juice (to taste)

1 to 2 tablespoons fresh lime juice ( to taste )

B-QTY O O B-UNIT O B-NAME I-NAME O O O O

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Salt to taste


Input: 1 large ripe but firm mango

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon extra virgin olive oil or grapeseed oil

B-QTY B-UNIT O O O B-NAME O B-NAME I-NAME

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 small Roma tomatoes (5 to 6 ounces) cut in small dice (about 2/3 cup diced tomato)

2 small Roma tomatoes ( 5 to 6 ounces ) cut in small dice ( about 2/3 cup diced tomato )

B-QTY O O B-NAME O O O O O O O O O O O O O O O O O

LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 small jicama (about 4 ounces), peeled and finely chopped (about 2/3 cup)

1/2 small jicama ( about 4 ounces ) , peeled and finely chopped ( about 2/3 cup )

B-QTY O B-NAME O O O O O O O O O O O O O O O

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons fresh lime juice


Input: Salt to taste


Input: 1/4 cup chopped cilantro


Input: 1 or 2 serrano or jalapeño peppers, finely chopped

1 or 2 serrano or jalapeño peppers , finely chopped

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 ripe pineapple, peeled, cored and finely chopped (about 1 1/2 cups)

1/4 ripe pineapple , peeled , cored and finely chopped ( about 1$1/2 cups )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons fresh lime juice


Input: 1 medium or 1/2 large avocado, cut in small dice (about 1/2 cup)

1 medium or 1/2 large avocado , cut in small dice ( about 1/2 cup )

B-QTY O O O O B-NAME O O O O O O O O O O

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 medium jicama, cut in small dice (about 1 cup)

1/2 medium jicama , cut in small dice ( about 1 cup )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 to 2 jalapeño or serrano chiles, to taste (or more, to taste)

1 to 2 jalapeño or serrano chiles , to taste ( or more , to taste )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Salt to taste


Input: 1/4 cup chopped cilantro


Input: 2 cups finely diced watermelon (about 6 ounces)

2 cups finely diced watermelon ( about 6 ounces )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup finely chopped tomatoes (about 1/2 pound)

1 cup finely chopped tomatoes ( about 1/2 pound )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3/4 cup finely diced jicama


Input: 1 to 2 serrano chiles, minced (to taste)

1 to 2 serrano chiles , minced ( to taste )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Salt to taste


Input: 1 to 2 tablespoons fresh lime juice (to taste)

1 to 2 tablespoons fresh lime juice ( to taste )

B-QTY O O B-UNIT O B-NAME I-NAME O O O O

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 to 2 tablespoons fresh lime juice (to taste)

1 to 2 tablespoons fresh lime juice ( to taste )

B-QTY O O B-UNIT O B-NAME I-NAME O O O O

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 cups finely diced watermelon (about 6 ounces)

2 cups finely diced watermelon ( about 6 ounces )

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Input: 1 cup finely chopped tomatoes (about 1/2 pound)

1 cup finely chopped tomatoes ( about 1/2 pound )

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Input: 3/4 cup finely diced jicama


Input: 1 to 2 serrano chiles, minced (to taste)

1 to 2 serrano chiles , minced ( to taste )

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Input: Salt to taste


Input: 1 to 2 tablespoons fresh lime juice (to taste)

1 to 2 tablespoons fresh lime juice ( to taste )

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Input: 1 to 2 tablespoons fresh lime juice (to taste)

1 to 2 tablespoons fresh lime juice ( to taste )

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Input: 6 ripe plum tomatoes (about 1 pound)

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Input: 2 plump garlic cloves, peeled, halved, green shoots removed

2 plump garlic cloves , peeled , halved , green shoots removed

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Input: Salt and freshly ground pepper to taste

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Input: 1/2 cup fresh mint leaves, lightly packed.

1/2 cup fresh mint leaves , lightly packed.

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Input: 3 tablespoons extra virgin olive oil

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Input: 4 to 6 eggs


Input: 1 tablespoon vinegar (any type)

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Input: 4 to 6 corn tortillas


Input: Feta cheese for crumbling (optional)

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Input: 1 teaspoon/4 grams active dry yeast

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Input: 1/2 cup/120 ml lukewarm water

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Input: 3/4 cup/90 grams unbleached all-purpose flour

3/4 cup 90 grams unbleached all-purpose flour

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Input: 1 teaspoon/4 grams active dry yeast

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Input: 1 cup/240 ml lukewarm water

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Input: 3 tablespoons extra virgin olive oil

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Input: 1 1/4 cups/155 grams unbleached all-purpose flour

1$1/4 cups 155 grams unbleached all-purpose flour

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Input: 2 cups/250 grams whole wheat flour or durum flour

2 cups 250 grams whole wheat flour or durum flour

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Input: 1 3/4 teaspoons/12 grams fine sea salt

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Input: 2 tablespoons extra virgin olive oil

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Input: 1 pound/450 grams fresh ripe tomatoes, sliced

1 pound 450 grams fresh ripe tomatoes , sliced

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Input: 6 ounces/180 grams/3/4 cup grated or sliced fontina

6 ounces 180 grams/3/4 cup grated or sliced fontina

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Input: Coarse salt to taste (optional)

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Input: Chopped, slivered or torn fresh basil leaves

Chopped , slivered or torn fresh basil leaves

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Input: 1 pound fresh, sweet, ripe heirloom tomatoes, finely chopped (about 2 cups)

1 pound fresh , sweet , ripe heirloom tomatoes , finely chopped ( about 2 cups )

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Input: 1 to 2 garlic cloves (to taste), minced or puréed

1 to 2 garlic cloves ( to taste ) , minced or puréed

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Input: Salt to taste


Input: 1 teaspoon balsamic vinegar


Input: 2 tablespoons extra virgin olive oil

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Input: Several fresh basil leaves, cut in slivers or torn

Several fresh basil leaves , cut in slivers or torn

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Input: Freshly ground pepper


Input: 1 or 2 bunches Swiss chard (about 1 1/4 to 2 pounds), stemmed (keep stems if they are wide and fleshy), leaves washed in 2 changes of water

1 or 2 bunches Swiss chard ( about 1$1/4 to 2 pounds ) , stemmed ( keep stems if they are wide and fleshy ) , leaves washed in 2 changes of water

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Input: Feta for garnish (optional)

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Input: 2 tablespoons extra virgin olive oil

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