Input: 1/3 cup each of roasted, thinly julienned sweet yellow and sweet red peppers

1/3 cup each of roasted , thinly julienned sweet yellow and sweet red peppers

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

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


Input: 40 small littleneck clams


Input: 1 teaspoon fresh lemon juice, or to taste

1 teaspoon fresh lemon juice , or to taste

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: 2 to 4 tablespooons sugar


Input: 1 pint ripe strawberries, hulled

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 egg yolk, lightly beaten, for glaze

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon Cognac


Input: 1/2 vanilla bean, split in half again lengthwise

1/2 vanilla bean , split in half again lengthwise

B-QTY B-NAME I-NAME O B-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: 3 leaves phyllo dough


Input: Fresh savory sprigs, for garnish

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 ounces rhubarb, trimmed (about 6 stalks)

10 ounces rhubarb , trimmed ( about 6 stalks )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 1/2 tablespoons unsalted butter, melted

2$1/2 tablespoons unsalted butter , melted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup, plus 2 tablespoons, sugar

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup ground blanched almonds


Input: 1 teaspooon cornstarch


Input: 1/4 cup, plus 2 tablespoons, sour cream

1/4 cup , plus 2 tablespoons , sour cream

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 egg yolk


Input: 2 tablespoons chopped fresh savory leaves (or fresh marjoram or oregano)

2 tablespoons chopped fresh savory leaves ( or fresh marjoram or oregano )

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

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

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


Input: 1 branch fresh thyme, or pinch dried thyme leaves

1 branch fresh thyme , or pinch dried thyme leaves

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bay leaf


Input: 2/3 cup dry white wine


Input: 2/3 cup water


Input: 3 to 4 pounds fresh fava beans (or substitute fresh lima or cranberry beans)

3 to 4 pounds fresh fava beans ( or substitute fresh lima or cranberry beans )

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

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

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


Input: 2 tablespoons unsalted butter


Input: 1 spring onion (or 3 scallions), trimmed and sliced

1 spring onion ( or 3 scallions ) , trimmed and sliced

B-QTY B-NAME I-NAME B-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

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


Input: 1 pound shrimp, peeled


Input: 1 leg of baby lamb (2 to 2 1/2 pounds; see note), plus 2 or 3 extra lamb bones

1 leg of baby lamb ( 2 to 2$1/2 pounds; see note ) , plus 2 or 3 extra lamb bones

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

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

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


Input: 10 new garlic cloves, peeled, or 5 full-size garlic cloves, peeled and halved

10 new garlic cloves , peeled , or 5 full-size garlic cloves , peeled and halved

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


Input: Olive oil, as needed


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 carrot, trimmed and cut into 1/2-inch dice

1/2 carrot , trimmed and cut into 1/2-inch dice

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: 1/2 onion, trimmed and cut into 1/2-inch dice

1/2 onion , trimmed and cut into 1/2-inch dice

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: 1 small rib celery, trimmed and cut into 1/2-inch dice

1 small rib celery , trimmed and cut into 1/2-inch dice

B-QTY O B-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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small leek, trimmed and cut into 1/2-inch dice

1 small leek , trimmed and cut into 1/2-inch dice

B-QTY B-COMMENT B-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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice of 1 1/2 lemons (about 1/4 cup), or to taste

Juice of 1$1/2 lemons ( about 1/4 cup ) , or to taste

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

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

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


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon chopped parsley


Input: 1 bunch dried thyme sprigs, on the stem

1 bunch dried thyme sprigs , on the stem

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 ripe tomato, cored, seeded and cut into 1/4-inch dice

1 ripe tomato , cored , seeded and cut into 1/4-inch dice

B-QTY B-NAME I-NAME B-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

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


Input: 1 small yellow onion, trimmed and cut into 1/4-inch dice

1 small yellow onion , trimmed and cut into 1/4-inch dice

B-QTY 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 NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon fresh thyme leaves, or 1/4 teaspoon dried

1 teaspoon fresh thyme leaves , or 1/4 teaspoon dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pinch saffron threads


Input: 1 small garlic clove, peeled and minced

1 small garlic clove , peeled and minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 small zucchini, ends trimmed, cut into 1/4-inch dice

1/2 small zucchini , ends trimmed , cut into 1/4-inch dice

B-QTY B-COMMENT B-NAME O I-COMMENT I-COMMENT O 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: 1 green bell pepper


Input: 1 yellow bell pepper


Input: 2/3 cup extra-virgin olive oil, plus enough to coat the vegetables

2/3 cup extra-virgin olive oil , plus enough to coat the vegetables

O 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 NoCAP NoCAP NoCAP NoCAP NoCAP

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


Input: 1 red bell pepper


Input: 1 small eggplant (about 12 ounces)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup heavy cream


Input: Salt and cayenne pepper


Input: Olive oil, as needed


Input: 6 ounces salmon fillet, skin removed, cut into 12 thin 1-inch squares

6 ounces salmon fillet , skin removed , cut into 12 thin 1-inch squares

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

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


Input: 8 ounces plain low-fat yogurt


Input: 1/2 teaspoon finely chopped fresh rosemary or half the amount dried

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT B-NAME B-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: 3 tablespoons finely chopped parsley


Input: 2 or 3 sprigs fresh dill, plus more for garnish

2 or 3 sprigs fresh dill , plus more for garnish

B-QTY O B-RANGE_END B-UNIT B-COMMENT B-NAME B-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: 2 medium-sized cucumbers


Input: 2 tablespoons olive oil


Input: 1/2 cup coarsely chopped onion


Input: 1 small clove garlic, peeled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste

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


Input: 1/2 teaspoon finely chopped fresh thyme or half the amount dried

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT B-NAME B-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: 2 zucchini, about 1 pound, ends trimmed

2 zucchini , about 1 pound , ends trimmed

B-QTY B-NAME B-COMMENT I-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: 1 tablespoon lemon juice


Input: 3 tablespoons shredded fresh basil leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tomatoes, about 1/2 pound

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 yellow squash, about 1/2 pound, ends trimmed

2 yellow squash , about 1/2 pound , ends trimmed

B-QTY B-COMMENT B-NAME O I-COMMENT I-COMMENT I-COMMENT O 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: 3 tablespoons butter


Input: 1 tablespoon olive oil


Input: 1 red onion


Input: 6 slices bacon


Input: 1 1/2 pounds skinless, boneless salmon

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste if desired

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


Input: 1 large sweet red pepper


Input: 2 tablespoons olive oil


Input: Salt and pepper to taste

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


Input: 20 cloves garlic, peeled


Input: 1 shallot, peeled and quartered

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/4 cups heavy cream, more as needed

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 rack of lamb (8 ribs), trimmed and Frenched by your butcher and cut into 4 2-rib sections

1 rack of lamb ( 8 ribs ) , trimmed and Frenched by your butcher and cut into 4 2-rib sections

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

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

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


Input: 2 sprigs of thyme or rosemary

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon star anise


Input: 2 stalks lemongrass, smashed


Input: 1/2 cup brandy


Input: 1 cup dry white wine


Input: 2 tomatoes, coarsely chopped


Input: 4 cups chicken broth


Input: 8 okra, whole


Input: 4 small zucchini, cut in 2-inch disks

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: 8 scallions


Input: Black pepper to taste


Input: 2 tablespoons canned coconut milk


Input: 1 1/4 cups fresh or frozen peas

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup cold vegetable stock


Input: 1/4 cup heavy cream


Input: Salt to taste


Input: 3 pounds onions, thinly sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons unsalted butter


Input: 1/4 cup balsamic vinegar


Input: 1/4 teaspoon salt


Input: 1 apple, seeded but not peeled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 banana, cut into 6 pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon olive oil


Input: 1 tablespoon mild curry powder, plus more to taste

1 tablespoon mild curry powder , plus more to taste

B-QTY B-UNIT B-COMMENT B-NAME I-NAME 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 teaspoon salt, plus more to taste

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: 1 teaspoon saffron threads


Input: 1 inch fresh ginger root, peeled and chopped

1 inch fresh ginger root , peeled and chopped

B-COMMENT I-COMMENT I-COMMENT B-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: 6 cloves garlic, peeled and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 stalk fresh lemongrass


Input: 24 littleneck clams


Input: 8 small squid, cleaned and cut into thin rings

8 small squid , cleaned and cut into thin rings

B-QTY B-COMMENT B-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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 limes, cut into wedges

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tomato, peeled, seeded and cut into a fine julienne

1 tomato , peeled , seeded and cut into a fine julienne

B-QTY B-NAME B-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

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


Input: 16 mint leaves, cut into fine threads

B-QTY B-NAME I-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: 8 basil leaves, cut into fine threads

B-QTY B-NAME I-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: Salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 4-pound ducks (have the butcher remove the legs and separate them, remove the breasts and wings and reserve all trimmings)

2 4-pound ducks ( have the butcher remove the legs and separate them , remove the breasts and wings and reserve all trimmings )

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

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


Input: 6 shallots, chopped


Input: 1 bay leaf or fresh lemon leaf

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 onions, chopped


Input: 1 stalk lemongrass, smashed


Input: 1 carrot


Input: 1 stalk celery


Input: 2 cloves garlic


Input: 3 pounds cleaned mussels


Input: 2 cups Champagne


Input: 3 cups chicken broth


Input: 1/2 cup lemongrass barbecue paste


Input: 1 carrot


Input: 1 fennel bulb, cut into eighths

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon freshly ground pepper


Input: 1 teaspoon kosher salt


Input: 2 tablespoons cold butter


Input: 6 chicken legs, thighs and drumsticks, separated

6 chicken legs , thighs and drumsticks , separated

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 fresh frozen lemon leaf (see note)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 clove garlic


Input: 1 shallot


Input: 1 1-inch piece fresh frozen turmeric (see note)

1 1-inch piece fresh frozen turmeric ( see note )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1-inch piece frozen galangal (see note)

1 1-inch piece frozen galangal ( see note )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 8 black peppercorns


Input: 2 stalks fresh lemongrass


Input: 8 stalks fresh lemongrass


Input: 2 cups peanut or corn oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup stock (shrimp, fish or chicken) or white wine or water

1/3 cup stock ( shrimp , fish or chicken ) or white wine or water

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

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 NoPAREN NoPAREN YesPAREN NoPAREN


Input: 4 dried chilies or a few pinches of crushed red chili flakes, or to taste

4 dried chilies or a few pinches of crushed red chili flakes , or to taste

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


Input: 1 cup parsley, leaves and thin stems

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: 2 pounds shrimp, peeled


Input: Salt and pepper to taste

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


Input: 6 scallions, trimmed and chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 cloves garlic, peeled


Input: 1 tablespoon nam pla (nuoc mam)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon sugar


Input: Lime wedges or strong mustard

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


Input: Salt and pepper to taste

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


Input: 1 teaspoon stemmed, seeded and minced chili or dried red chili flakes, or to taste

1 teaspoon stemmed , seeded and minced chili or dried red chili flakes , or to taste

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

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 1/2 to 2 pounds pork, preferably from the shoulder, or a mixture of pork and beef (ground or in chunks)

1$1/2 to 2 pounds pork , preferably from the shoulder , or a mixture of pork and beef ( ground or in chunks )

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

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


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 stalks lemon grass


Input: 4 cloves garlic, peeled


Input: 3 or 4 large shallots, or 1 medium red onion, peeled

3 or 4 large shallots , or 1 medium red onion , peeled

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

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: 1/2 cup water


Input: 8 cups cleaned and trimmed collard greens, torn in large pieces

8 cups cleaned and trimmed collard greens , torn in large pieces

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT B-NAME I-NAME B-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: 2 slices bacon, diced


Input: 2 tablespoons chopped Italian parsley


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup chicken broth, homemade or low-sodium canned

1 cup chicken broth , homemade or low-sodium canned

B-QTY B-UNIT B-NAME I-NAME O 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: 2 cups water


Input: 1 teaspoon salt


Input: 1 cup yellow cornmeal


Input: 2 tablespoons unsalted butter


Input: 3 eggs


Input: 1 cup buttermilk


Input: 1 1/2 teaspoons baking powder


Input: 1/2 teaspoon baking soda


Input: 1/2 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons olive oil


Input: 1 pound skinless, boneless duck breasts

1 pound skinless , boneless duck breasts

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium onion, peeled and diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 carrots, peeled and diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup small white mushrooms, quartered

B-QTY B-UNIT 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: 2 cups red wine


Input: 1 teaspoon minced fresh ginger


Input: 1/4 cup fresh orange juice


Input: 1 clove garlic, peeled and minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 teaspoon hot chili oil


Input: 1/2 cup soy sauce


Input: 1/4 cup mirin


Input: 3 tablespoons honey


Input: 3/4 teaspoon toasted sesame oil


Input: 1/4 cup hoisin


Input: 1 cup red wine


Input: 1/2 cup chicken broth, homemade or low-sodium canned

1/2 cup chicken broth , homemade or low-sodium canned

B-QTY B-UNIT B-NAME I-NAME O 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: 1 tablespoon sherry vinegar


Input: 3 tablespoons currants


Input: 2 teaspoons unsalted butter


Input: 1 4-pound duck


Input: Freshly ground pepper to taste

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


Input: 3 tablespoons finely chopped shallots


Input: 1/2 teaspoon salt


Input: 2 slices bacon, cut across into thin strips

2 slices bacon , cut across into thin strips

B-QTY B-UNIT B-NAME O B-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: 2 small boneless duck breasts, skin removed and reserved

2 small boneless duck breasts , skin removed and reserved

B-QTY B-COMMENT I-COMMENT B-NAME I-NAME 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 balsamic vinegar


Input: 2 cups cooked cannellini beans


Input: Freshly ground pepper to taste

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


Input: 3 teaspoons canola oil


Input: 20 cups fresh spinach (about 3 pounds)

20 cups fresh spinach ( about 3 pounds )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon salt, plus more to taste

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: 1/4 leek, rinsed and chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice of half a lemon


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 small duck breasts (1 1/4 pounds), skinned and boned

2 small duck breasts ( 1$1/4 pounds ) , skinned and boned

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

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


Input: 1/4 head celery root, rinsed and peeled

1/4 head celery root , rinsed and peeled

B-QTY B-COMMENT B-NAME I-NAME 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: 1 carrot


Input: Bones and trimmings from 1 large white-fleshed fish

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 30 mussels (optional)

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 3 tablespoons chopped chives


Input: 2 pounds skinless, boneless whitefish like cod, flounder, turbot or catfish, cut into 3/4-inch chunks

2 pounds skinless , boneless whitefish like cod , flounder , turbot or catfish , cut into 3/4-inch chunks

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

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 NoPAREN NoPAREN NoPAREN


Input: 1 1/4 cups crème fraîche


Input: 1 teaspoon sugar


Input: Salt and freshly ground white pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 cups spinach leaves, coarsely chopped

5 cups spinach leaves , coarsely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 scallions, green part only, cut into half-inch slices

5 scallions , green part only , cut into half-inch slices

B-QTY B-NAME B-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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small celery root, peeled and cut into julienne strips

1 small celery root , peeled and cut into julienne strips

B-QTY 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 NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large carrot, peeled and cut into julienne strips

1 large carrot , peeled and cut into julienne strips

B-QTY B-COMMENT B-NAME O B-COMMENT I-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 1/4 cups heavy cream


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/4 cups dry white wine


Input: 2 tablespoons fish stock (see recipe)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/4 cups heavy cream


Input: 1 tablespoon lemon juice


Input: 1/2 teaspoon saffron threads


Input: 1/4 cup minced chives


Input: Cracked pink peppercorns for garnish

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


Input: 4 tablespoons butter


Input: 4 tablespoons flour


Input: 5 cups fish stock (see recipe)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup dry white wine


Input: 1 cup clam juice


Input: 12 fat sea scallops, with coral attached, if possible

12 fat sea scallops , with coral attached , if possible

B-QTY 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 NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon coarsely chopped Italian parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons butter


Input: Salt and freshly ground white pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound linguine or spaghettini


Input: 2 pounds Manila clams, scrubbed and rinsed

2 pounds Manila clams , scrubbed and rinsed

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon dried oregano or 1 tablespoon coarsely chopped fresh oregano, or both

1 teaspoon dried oregano or 1 tablespoon coarsely chopped fresh oregano , or both

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

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


Input: 1 large clove garlic, diced fine

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 tablespoon peeled, thinly sliced fresh ginger root

1/2 tablespoon peeled , thinly sliced fresh ginger root

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup chicken broth, or more as needed

B-QTY B-UNIT B-NAME I-NAME O 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: 1 tablespoon cornstarch or arrowroot


Input: 2 tablespoons extra-virgin olive oil


Input: 1 small jalapeño, seeded, diced fine

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 green onions, white part and some green, trimmed, thinly sliced

4 green onions , white part and some green , trimmed , thinly sliced

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

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


Input: 4 medium fresh shiitake mushrooms, stems discarded, caps thinly sliced

4 medium fresh shiitake mushrooms , stems discarded , caps thinly sliced

B-QTY B-COMMENT I-COMMENT B-NAME I-NAME O I-COMMENT I-COMMENT O 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: 2 tablespoons light soy sauce, or more to taste

2 tablespoons light soy sauce , or more to taste

B-QTY B-UNIT B-COMMENT B-NAME I-NAME 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: 1/2 green bell pepper, finely diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 red bell pepper, finely diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups fresh mung bean sprouts

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons peanut oil, or more as needed

3 tablespoons peanut oil , or more as needed

B-QTY B-UNIT B-NAME I-NAME O 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: 2 tablespoons fermented black beans with garlic (available in jars in Asian markets)

2 tablespoons fermented black beans with garlic ( available in jars in Asian markets )

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

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

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


Input: 2 tablespoons dark sesame oil, or more to taste

2 tablespoons dark sesame oil , or more to taste

B-QTY B-UNIT B-COMMENT B-NAME I-NAME 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: Coarse salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 Comice or Bartlett pear

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


Input: 1/3 pound Roquefort cheese


Input: 6 cups fruity white wine, like Riesling (about 1 1/2 bottles)

6 cups fruity white wine , like Riesling ( about 1$1/2 bottles )

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

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

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


Input: 1 vanilla bean


Input: 2 strips lemon rind


Input: 4 Bosc pears


Input: 2 cups sugar


Input: 1 cup water


Input: About 1 cup creme fraiche


Input: 1 3- to 4-pound chicken, cut into 16 pieces

B-QTY B-COMMENT I-COMMENT I-COMMENT B-NAME 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 to 2 tablespoons corn or canola oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large onion, chopped

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


Input: 1 clove garlic, minced


Input: 1/4 cup dry white wine


Input: 1 cup apple juice


Input: 1 tablespoon fresh ginger, finely chopped

1 tablespoon fresh ginger , finely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon cornstarch


Input: 1 cup plain low-fat or nonfat yogurt

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 well-flavored apples, cored and cut into small chunks

2 well-flavored apples , cored and cut into small chunks

B-QTY B-COMMENT B-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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 ounces medium egg noodles, cooked and drained

8 ounces medium egg noodles , cooked and drained

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 ounces fresh Hong Kong-style egg noodles (available in Asian markets)

8 ounces fresh Hong Kong-style egg noodles ( available in Asian markets )

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

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

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


Input: 2 sea bass, about 1 1/2 to 2 pounds each, filleted, skin left on

2 sea bass , about 1$1/2 to 2 pounds each , filleted , skin left on

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Input: Freshly ground black pepper to taste

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Input: 1 cup fresh or frozen peas

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Input: 10 ounces salmon fillet, cut in cubes

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Input: 2 teaspoons fresh marjoram or thyme or 1/2 teaspoon dried

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Input: 1 tablespoon fresh oregano or 1 teaspoon dried oregano leaves

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Input: 1 cup canned plum tomatoes or very ripe fresh chopped plum tomatoes

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Input: 1/2 cup dry white wine


Input: 1 cup arborio rice


Input: 1/2 teaspoon minced fresh garlic or minced garlic in oil

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Input: 1 tablespoon olive oil


Input: 1/2 large onion, finely chopped

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Input: 3 to 4 cups clam broth or fish stock

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Input: 2 tablespoons red-wine vinegar


Input: Freshly ground black pepper to taste

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Input: 3 large onions, thinly sliced

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Input: 4 large red peppers, thinly sliced

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Input: 1 to 1 1/2 tablespoons olive oil

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Input: 1 tablespoon red wine vinegar (or to taste)

1 tablespoon red wine vinegar ( or to taste )

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Input: 1/4 cup walnut oil


Input: 1 head endive, cut in thin slivers

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Input: 1 bunch watercress, stems trimmed

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Input: 6 beets


Input: 1/2 cup walnuts


Input: Freshly ground pepper


Input: 1/2 cup honey


Input: 4 ripe pears


Input: 1/2 pound Pecorino cheese


Input: 1/4 cup olive oil


Input: Salt to taste


Input: 1/4 cup hot red salsa


Input: 1/2 cup chicken stock, preferably unsalted homemade stock, or canned light chicken broth

1/2 cup chicken stock , preferably unsalted homemade stock , or canned light chicken broth

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Input: 1/2 teaspoon freshly ground black pepper

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Input: 2 tablespoons chopped herbs (a mixture of tarragon and chives)

2 tablespoons chopped herbs ( a mixture of tarragon and chives )

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Input: 1 bunch celery (2 pounds)

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Input: 4 cloves garlic, peeled and thinly sliced (2 tablespoons)

4 cloves garlic , peeled and thinly sliced ( 2 tablespoons )

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Input: 1 can (28 ounces) peeled tomatoes in juice, or 3 1/2 cups fresh, ripe diced tomatoes

1 can ( 28 ounces ) peeled tomatoes in juice , or 3$1/2 cups fresh , ripe diced tomatoes

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Input: 1/4 teaspoon freshly ground black pepper

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Input: 2 tablespoons olive oil


Input: 12 chicken thighs, about 3 1/2 pounds, skin removed

12 chicken thighs , about 3$1/2 pounds , skin removed

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Input: 1 teaspoon salt


Input: 2 cups coarsely chopped onion (about 1 large onion)

2 cups coarsely chopped onion ( about 1 large onion )

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Input: 2 tablespoons coarsely chopped garlic (8 to 10 cloves)

2 tablespoons coarsely chopped garlic ( 8 to 10 cloves )

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Input: 10 shallots ( 1/2 pound or more)

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Input: 1 1/2 cups Madeira


Input: 2 tablespoons butter


Input: 1 tablespoon fresh lemon juice or good balsamic vinegar, or to taste

1 tablespoon fresh lemon juice or good balsamic vinegar , or to taste

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Input: Chopped fresh parsley leaves for garnish

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Input: 3 eggs


Input: 3/4 cup chopped fresh mint


Input: 1 1/2 teaspoons freshly ground black pepper

1$1/2 teaspoons freshly ground black pepper

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Input: 1 1/2 teaspoons kosher or coarse sea salt

1$1/2 teaspoons kosher or coarse sea salt

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Input: 3/4 teaspoon crushed red pepper flakes

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Input: 8 ounces spinach, tough stems discarded, the leaves washed (7 ounces trimmed)

8 ounces spinach , tough stems discarded , the leaves washed ( 7 ounces trimmed )

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Input: 1/2 cup small pasta (stars or alphabet shapes)

1/2 cup small pasta ( stars or alphabet shapes )

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Input: 3/4 teaspoon salt (if the stock used is salt-free)

3/4 teaspoon salt ( if the stock used is salt-free )

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Input: 8 cups chicken stock, preferably unsalted homemade stock, or canned light chicken broth

8 cups chicken stock , preferably unsalted homemade stock , or canned light chicken broth

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Input: Salt and pepper


Input: 1 cup dry red wine


Input: 1/2 baguette, sliced on a bias

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Input: 2 tablespoons extra-virgin olive oil


Input: 2 tablespoons neutral oil, like corn or grape seed

2 tablespoons neutral oil , like corn or grape seed

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Input: 1 whole chicken, cut into serving pieces, or about 3 pounds thighs or drumsticks

1 whole chicken , cut into serving pieces , or about 3 pounds thighs or drumsticks

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Input: 1 cup chopped fresh parsley


Input: 1 1/2 cups grated pecorino Romano cheese, more for serving

1$1/2 cups grated pecorino Romano cheese , more for serving

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Input: 1 pound ground pork


Input: 2 pounds ground lamb


Input: 6 garlic cloves, minced


Input: 2 28-ounce cans peeled plum tomatoes

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Input: 3/4 teaspoon kosher or coarse sea salt

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Input: 1/2 small baguette (6 ounces), crust trimmed

1/2 small baguette ( 6 ounces ) , crust trimmed

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Input: 8 garlic cloves, minced


Input: 1/2 large Spanish onion, diced

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Input: 6 tablespoons extra-virgin olive oil


Input: 5 sprigs cilantro, to yield 1 tablespoon chopped

5 sprigs cilantro , to yield 1 tablespoon chopped

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Input: 1 cup bean sprouts


Input: 10 ounces cooked shrimp


Input: 1 whole egg and 1 egg white

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Input: 1 teaspoon oil


Input: 1 lime


Input: 3/4 pound ripe tomatoes


Input: 1 teaspoon olive oil


Input: 1 teaspoon balsamic vinegar


Input: 1/3 cup extra-virgin olive oil


Input: 1 Spanish onion, diced


Input: 1 scallion


Input: 1/8 to 1/4 teaspoon red pepper flakes

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Input: 1 tablespoon lime juice


Input: 1 tablespoon tamarind paste


Input: 2 tablespoons sugar


Input: 1/4 cup thinly sliced scallion


Input: 2 teaspoons minced ginger


Input: 1 dried red chili, ground with a mortar and pestle

1 dried red chili , ground with a mortar and pestle

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Input: 1 tablespoon fish sauce


Input: 2 teaspoons toasted sesame oil


Input: 1/2 teaspoon kosher salt


Input: 1/2 teaspoon sugar


Input: 2 teaspoons rice flour


Input: Canola oil, for frying


Input: 12 cilantro sprigs


Input: 24 mint leaves


Input: 12 bibb lettuce leaves


Input: 2 limes, quartered


Input: 1 cup flour


Input: 1/2 teaspoon kosher salt


Input: 1/2 cup plus 1 tablespoon sugar

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Input: 3 eggs, separated


Input: 2 1/2 tablespoons plum brandy (or other eau de vie)

2$1/2 tablespoons plum brandy ( or other eau de vie )

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Input: 1 teaspoon cinnamon


Input: Canola oil or shortening, for frying

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Input: 6 small ripe plums, pitted and halved

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Input: 2 limes


Input: 1 to 1 1/2 pounds boneless, skinless chicken breasts in 4 pieces

1 to 1$1/2 pounds boneless , skinless chicken breasts in 4 pieces

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Input: 1/2 cup canned or fresh coconut milk

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Input: Salt and ground cayenne pepper


Input: 1 teaspoon nam pla, fish sauce (optional)

1 teaspoon nam pla , fish sauce ( optional )

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Input: 4 minced scallions


Input: 1/4 cup minced cilantro


Input: 8 ounces rice sticks


Input: 1 clove garlic


Input: 1 1/2 cups water


Input: 1 tablespoon fish sauce


Input: 1/4 cup flour


Input: 1 tablespoon chopped parsley


Input: 1/2 teaspoon kosher salt


Input: * cup sparkling water


Input: 1 tablespoon extra-virgin olive oil


Input: Canola oil, for frying


Input: 8 ounces chorizo, cut into 1/8 -inch slices or cubes

8 ounces chorizo , cut into 1/8 -inch slices or cubes

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Input: 10 ounces small shrimp, peeled and chopped

10 ounces small shrimp , peeled and chopped

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Input: 8 ounces fresh lump crab meat

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Input: Canola oil or shortening, for frying

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Input: Lemon wedges, for serving

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Input: * cup cornmeal


Input: 1 clove garlic, minced


Input: 2 teaspoons finely chopped parsley


Input: 1/2 teaspoon Worcestershire sauce


Input: 2 1/2 tablespoons lemon juice


Input: 2 to 3 cups fish stock

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Input: Green coriander mayonnaise (see recipe)

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Input: 1 cup flour


Input: 1 teaspoon kosher salt


Input: 1 1/2 teaspoons baking powder


Input: 1 egg, lightly beaten


Input: 2 tablespoons milk


Input: 1/4 cup beer


Input: Salt to taste


Input: 2 pounds salmon fillets


Input: 1/2 bottle dry white wine


Input: 1 1/2 teaspoons ground coriander seed


Input: 1 teaspoon lemon juice


Input: 1 cup light mayonnaise


Input: 1/2 cup nonfat plain yogurt


Input: 2 ounces parsley, stems removed (1 cup, firmly packed)

2 ounces parsley , stems removed ( 1 cup , firmly packed )

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Input: 2 ounces cilantro (1 1/2 cups, firmly packed)

2 ounces cilantro ( 1$1/2 cups , firmly packed )

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Input: 2 medium cloves garlic


Input: 1/2 cup extra-virgin olive oil


Input: 1 cup hot milk


Input: Freshly ground white pepper to taste

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Input: Triangles of bread fried in olive oil

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Input: 2 pounds salt cod


Input: 1 pound dried green flageolets


Input: Bouquet garni


Input: 1 small onion, stuck with cloves

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Input: 4 cloves garlic


Input: Freshly ground pepper to taste

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Input: 2 tablespoons peanut oil


Input: 1 cup heavy cream


Input: 2 tablespoons chopped chervil or parsley

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Input: 2 pounds dried salt cod, soaked in cold water for 24 hours

2 pounds dried salt cod , soaked in cold water for 24 hours

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Input: 4 garlic cloves, crushed


Input: 1 ounce young spinach leaves (1 cup, firmly packed)

1 ounce young spinach leaves ( 1 cup , firmly packed )

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Input: Parsley sprigs for garnish


Input: 2 tablespoons unsalted butter, cut into bits, optional

2 tablespoons unsalted butter , cut into bits , optional

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Input: 3 skinless, boneless duck breasts, 10 to 12 ounces each, halved

3 skinless , boneless duck breasts , 10 to 12 ounces each , halved

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Input: 1 clove garlic


Input: 1 small bay leaf


Input: 2 sprigs thyme


Input: 3 peppercorns


Input: 1/2 cup port


Input: 1 quart beef stock


Input: 1 cup dry red wine


Input: 1 tablespoon olive oil


Input: Parsley sprigs for garnish


Input: 1 cup carrots, cut into 1/2-inch dice

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

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Input: 1 cup onions, cut into 1/2-inch dice

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

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Input: 1 cup celery, cut into 1/2-inch dice

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Input: 1 tablespoon finely chopped parsley


Input: 1 pound salt cod, cut into pieces

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Input: 1 pound potatoes, peeled


Input: 2 cloves garlic, minced (green part removed)

2 cloves garlic , minced ( green part removed )

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

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Input: Salt to taste


Input: 3/4 teaspoon (or more to taste) hot red pepper flakes

3/4 teaspoon ( or more to taste ) hot red pepper flakes

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

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Input: 3/4 cup extra-virgin olive oil


Input: 6 tablespoons freshly squeezed lemon juice

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Input: 1/2 cup plus 1 tablespoon finely chopped parsley

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

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Input: 1 tablespoon butter


Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste

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


Input: 1/4 cup corn, peanut or vegetable oil

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

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Input: 5 potatoes, about 1 1/2 pounds or slightly less

5 potatoes , about 1$1/2 pounds or slightly less

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

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Input: Sauteed potatoes with parsley as garnish (see recipe)

Sauteed potatoes with parsley as garnish ( see recipe )

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

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Input: 1 tablespoon finely chopped shallots


Input: 2 tablespoons finely chopped parsley


Input: 2 teaspoons Dijon-style mustard


Input: 1/2 teaspoon Worcestershire sauce


Input: 2 teaspoons finely minced garlic


Input: 2 teaspoons fresh lemon juice


Input: 4 boneless shell steaks, each about 1/2 inch thick

4 boneless shell steaks , each about 1/2 inch thick

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

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Input: Salt to taste if desired

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


Input: Freshly ground black pepper to taste

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

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Input: 4 tablespoons butter at room temperature

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

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Input: 3 tablespoons cassis


Input: 2 10-ounce packages fresh tortellini with cheese or meat filling

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

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Input: 2/3 cup fresh orange juice


Input: 6 medium-size navel oranges


Input: 1/4 cup grated cheese such as Gruyere or Swiss

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Input: 1/2 cup cheese such as Gruyere or Swiss cut into small cubes

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

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Input: 1 egg yolk


Input: 1/2 cup heavy cream


Input: 1/8 teaspoon cayenne pepper


Input: 1/8 teaspoon freshly grated nutmeg


Input: Freshly ground pepper to taste

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


Input: Salt to taste if desired

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


Input: 3 cups milk


Input: 5 tablespoons flour


Input: 4 tablespoons butter


Input: 3/4 cup sugar


Input: 2 large bunches mint


Input: 2 tablespoons loose Ceylon tea


Input: 1/3 cup orange flower water (optional)

1/3 cup orange flower water ( optional )

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

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Input: 1/3 cup shredded unsweetened coconut (optional, for garnish)

1/3 cup shredded unsweetened coconut ( optional , for garnish )

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

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Input: 1/2 cup powdered sugar, more to taste

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Input: 2 3-inch sticks cinnamon


Input: 1/3 cup butter


Input: 1/2 teaspoon coarse salt


Input: 3/4 teaspoon almond extract


Input: 2 quarts milk


Input: 1/3 cup ground pistachios (optional, for garnish)

1/3 cup ground pistachios ( optional , for garnish )

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

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Input: 1/2 teaspoon sugar


Input: 6 ounces vermicelli pasta


Input: 3 eggs, lightly beaten


Input: Juice of 2 lemons


Input: 2 1/2 pounds red bell peppers


Input: 1 small hot chili, like Fresno or hot Hungarian

1 small hot chili , like Fresno or hot Hungarian

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

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Input: 2 1/4 cups medium- or small-grain rice

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

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Input: 2/3 cup whole blanched almonds


Input: 2 tablespoons olive oil, more for garnish

2 tablespoons olive oil , more for garnish

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

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Input: 8 pita breads


Input: 3/4 teaspoon salt


Input: 1/2 teaspoon ground cumin, more for garnish

1/2 teaspoon ground cumin , more for garnish

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

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Input: 2 tablespoons pomegranate molasses, more to taste (see note)

2 tablespoons pomegranate molasses , more to taste ( see note )

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

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Input: 1 tablespoon freshly squeezed lemon juice

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

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Input: 1/2 cup crumbled wheat crackers


Input: 1 1/2 cups walnuts, coarsely ground

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

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Input: 2 15-ounce cans garbanzo beans, drained

2 15-ounce cans garbanzo beans , drained

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

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Input: 1 cup chopped fresh cilantro


Input: Sea salt


Input: 1 29-ounce can diced tomatoes

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


Input: 1 tomato, chopped


Input: 1 1/2 cups green lentils


Input: 1/2 teaspoon ground cayenne pepper


Input: 1 cup chopped celery


Input: 1/2 teaspoon ground ginger


Input: 2 teaspoons ground black pepper


Input: 2 teaspoons ground cinnamon


Input: 2 red onions, chopped

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


Input: 4 cloves garlic, chopped


Input: 3 pounds cubed lamb meat


Input: 2 1/2 teaspoons ground turmeric


Input: 1 large onion, chopped

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


Input: Bunch fresh basil


Input: A few shakes salt


Input: Fresh black pepper to taste

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


Input: 4 tablespoons olive oil


Input: 1 bay leaf


Input: Chopped fresh parsley


Input: Half cup reserved poaching liquid


Input: 3 ears corn (for 2 cups kernels)

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

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Input: 8 ounces red onion


Input: 4 teaspoons olive oil


Input: 3 tablespoons skim milk


Input: 1 roasted red pepper (for 1/2 cup chopped red pepper)

1 roasted red pepper ( for 1/2 cup chopped red pepper )

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

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Input: 4 soft-shell crabs, cleaned

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


Input: A few shakes salt


Input: Fresh black pepper to taste

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


Input: 1 lemon


Input: 2 large red or yellow tomatoes

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

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Input: 1 cup milk


Input: Pinch of Old Bay Seasoning


Input: 2 tablespoons flour


Input: Freshly ground black pepper


Input: 2 tablespoons canola oil


Input: 8 scallop shells, for presentation

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

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Input: 1 tablespoon flat-leaf parsley, chopped

1 tablespoon flat-leaf parsley , chopped

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

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Input: 1 pound filet of bacalao (salted, dried codfish)

1 pound filet of bacalao ( salted , dried codfish )

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

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Input: 1 small shallot, minced

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


Input: 1 small garlic clove, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/3 cups heavy cream


Input: 1/2 cup bread crumbs


Input: 8 large sea scallops


Input: Kosher salt


Input: 3 tablespoons unsalted butter


Input: 8 medium white mushrooms with stems, quartered

8 medium white mushrooms with stems , quartered

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

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Input: 1/2 cup amontillado sherry


Input: 1 tablespoon truffle butter (optional)

1 tablespoon truffle butter ( optional )

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

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Input: 3 medium shallots, chopped

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


Input: Freshly ground black pepper


Input: Freshly ground black pepper to taste

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

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Input: 6 cups mesclun


Input: 1 tablespoon finely minced chives


Input: 2 bunches watercress


Input: 1 1/2 cups strawberries


Input: 2 tablespoons balsamic vinegar


Input: 3 tablespoons extra-virgin olive oil


Input: Salt and freshly ground black pepper

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

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Input: 2 large navel oranges


Input: 1 medium-size ripe avocado


Input: 2 tablespoons freshly grated Parmesan cheese

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

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Input: 2 tablespoons white wine vinegar


Input: 4 tablespoons extra-virgin olive oil


Input: 1 large sweet red pepper


Input: 1/2 Vidalia or other sweet onion, sliced thin

1/2 Vidalia or other sweet onion , sliced thin

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

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Input: 5 tablespoons extra-virgin olive oil


Input: 2 pounds fava beans


Input: Chopped fresh mint to garnish

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


Input: Coarse salt and freshly ground pepper to taste

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

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Input: 6 cups young spinach leaves


Input: 3 tablespoons fresh lime juice


Input: 1/2 tablespoon sweet mustard


Input: 1 tablespoon fresh thyme leaves


Input: 3 tablespoons olive oil


Input: 2 1/2 pounds new potatoes, skins on, cut into 1 1/2-inch cubes

2$1/2 pounds new potatoes , skins on , cut into 1$1/2-inch cubes

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

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Input: 2 tablespoons mint leaves, chopped

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Input: 2 cloves garlic, crushed


Input: 3 cloves garlic, minced


Input: 2 tablespoons Dijon mustard


Input: 1 tablespoon soy sauce


Input: 1 tablespoon fresh rosemary leaves


Input: 1/4 cup olive oil


Input: 1 7- to 8-pound whole leg of lamb

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

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Input: 2 pounds baby artichokes


Input: 1/2 lemon


Input: 1 bottle dry white wine


Input: 2 quarts water


Input: 2 tomatoes


Input: 4 sprigs parsley


Input: 2 sprigs rosemary


Input: 1 bay leaf


Input: Coarse salt and freshly ground pepper to taste

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

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Input: 2 tablespoons unsalted butter


Input: Sprigs of fresh rosemary to garnish

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

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Input: 1 onion, sliced


Input: Tarragon vinegar to taste


Input: Coarse salt and freshly ground pepper to taste

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

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Input: 3 pounds asparagus


Input: Fresh tarragon leaves to garnish

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


Input: 5 to 6 lamb or veal bones

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

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Input: 3 carrots cut in chunks

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


Input: 3 stalks celery, sliced


Input: 1 head garlic, split


Input: 2 yellow bell peppers


Input: 1/2 cup extra-virgin olive oil


Input: 2 red bell peppers


Input: Powdered sugar


Input: 1 cup plus 1 tablespoon cake flour

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Input: 3/4 cup plus 2 tablespoons all-purpose flour

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Input: 1 teaspoon sugar


Input: Whipped creme fraiche or vanilla ice cream

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

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Input: Demerara sugar for sprinkling


Input: 10 ripe Santa Rosa plums, pitted and sliced

10 ripe Santa Rosa plums , pitted and sliced

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

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Input: Pinch of salt


Input: 1 teaspoon vanilla extract


Input: 1/4 cup all-purpose flour


Input: 3 large eggs


Input: 1/2 cup (1 stick) unsalted butter, softened

1/2 cup ( 1 stick ) unsalted butter , softened

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

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Input: 1/2 cup plus 1 tablespoon sugar

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/4 cups (4 ounces) blanched, sliced almonds

1$1/4 cups ( 4 ounces ) blanched , sliced almonds

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

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Input: 8 ounces (1 package) cream cheese, chilled and cut into small pieces

8 ounces ( 1 package ) cream cheese , chilled and cut into small pieces

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

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


Input: 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces

1 cup ( 2 sticks ) unsalted butter , chilled and cut into small pieces

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

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


Input: 1/4 teaspoon salt


Input: 1 375-milliliter bottle orange muscat wine

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 18 strawberries, hulled and sliced thin

18 strawberries , hulled and sliced thin

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

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Input: 4 stalks rhubarb, trimmed, cut into 1 1/4-inch lengths and then cut lengthwise into thin slices

4 stalks rhubarb , trimmed , cut into 1$1/4-inch lengths and then cut lengthwise into thin slices

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

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


Input: 1/2 vanilla bean, split


Input: 1/4 cup plus 2 tablespoons sugar

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Input: 1 cup water


Input: 1/2 cup melted butter, cooled

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

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Input: 8 egg whites


Input: 1/2 teaspoon salt


Input: 1 cup all-purpose flour, sifted

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

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Input: 1 1/2 cups sugar


Input: 1 cup blanched slivered almonds


Input: Salt and freshly ground pepper to taste

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

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Input: Butter for pan


Input: 1/4 cup chopped fresh parsley


Input: 18 very small red new potates, scrubbed

18 very small red new potates , scrubbed

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

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Input: 8 cups stemmed young spinach or watercress, washed

8 cups stemmed young spinach or watercress , washed

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

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Input: 4 teaspoons olive oil


Input: 1 clove garlic, peeled and minced

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

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Input: 1 small onion, peeled and chopped

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

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Input: 5 cups milk


Input: 2 1/2 teaspoons ground cardamom


Input: 1 jalapeno, stemmed, seeded and minced

1 jalapeno , stemmed , seeded and minced

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

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Input: Freshly ground pepper to taste


Input: 2 teaspoons salt


Input: 1 3 1/4-pound boned loin of veal, rolled and tied

1 3$1/4-pound boned loin of veal , rolled and tied

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Input: 2 teaspoons olive oil


Input: 2 cups fresh morels (or any white mushroom), stemmed, soaked in water for 5 minutes and drained

2 cups fresh morels ( or any white mushroom ) , stemmed , soaked in water for 5 minutes and drained

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

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Input: Vegetable oil spray


Input: 6 cups water


Input: 2 carrots, peeled and sliced

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

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Input: 2 tablespoons grated fresh horseradish


Input: 1 small onion, peeled and chopped

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Input: 30 fiddlehead ferns


Input: 2 teaspoons unsalted butter


Input: 6 4-ounce brook trout fillets

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


Input: Freshly ground pepper to taste

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


Input: 3 eggs, lightly beaten


Input: 1 teaspoon salt


Input: 1/4 cup chopped chives, plus three chives cut in 1 1/2-inch lengths, for garnish

1/4 cup chopped chives , plus three chives cut in 1$1/2-inch lengths , for garnish

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

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Input: 1/2 cup heavy cream


Input: 1/2 cup skim-milk ricotta


Input: 8 scallions, trimmed and coarsely chopped

8 scallions , trimmed and coarsely chopped

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

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Input: 1 1/2 tablespoons olive oil


Input: 1/4 cup water


Input: 1 teaspoon salt


Input: Freshly ground pepper to taste

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


Input: 1 teaspoon minced fresh parsley


Input: 1 teaspoon minced fresh mint


Input: 3 tablespoons fresh lemon juice


Input: 12 very small baby artichokes, stemmed, tough outer leaves removed and halved lengthwise

12 very small baby artichokes , stemmed , tough outer leaves removed and halved lengthwise

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

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Input: 1/4 cup water


Input: 1 1/4 pounds asparagus, ends snapped off, stalks peeled

1$1/4 pounds asparagus , ends snapped off , stalks peeled

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

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Input: 1/2 cup fresh lemon juice


Input: Fresh basil sprigs or leaves for garnish

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

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Input: 1/2 cup olive oil


Input: Freshly ground pepper to taste

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


Input: 2 tablespoons red-wine vinegar


Input: 3 tablespoons olive oil


Input: 6 ounces mozzarella cheese


Input: Salt to taste if desired

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


Input: 1 or 2 red, ripe tomatoes, about 3/4 pound

1 or 2 red , ripe tomatoes , about 3/4 pound

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

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Input: 1 tablespoon melted butter


Input: 1 zucchini, about 1 pound

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

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Input: 1/8 teaspoon dried hot red pepper flakes

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Input: 4 strips lemon rind


Input: 6 sprigs fresh thyme


Input: 2 cloves garlic, peeled and cut into very thin slices

2 cloves garlic , peeled and cut into very thin slices

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

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Input: 2 tablespoons freshly squeezed lemon juice

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

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Input: 1 slab of tuna, preferably from the belly portion, about 1 3/4 pounds

1 slab of tuna , preferably from the belly portion , about 1$3/4 pounds

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

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Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste

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


Input: 1/4 cup olive oil


Input: 1/4 pound grated Gruyere cheese


Input: Butter for greasing the dish

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


Input: 1/8 teaspoon freshly grated nutmeg


Input: 6 fresh basil leaves


Input: 3/4 cup heavy cream


Input: 4 ripe tomatoes, 1 pound, peeled and cut into 1/2-inch cubes

4 ripe tomatoes , 1 pound , peeled and cut into 1/2-inch cubes

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

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Input: Freshly ground pepper to taste

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


Input: Salt to taste


Input: 1 celeriac or knob celery, 3/4 pound

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

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Input: 2 tablespoons lemon juice


Input: 1 tablespoon olive oil


Input: 1 teaspoon finely minced garlic


Input: 6 large eggs, separated

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


Input: 1/2 cup superfine sugar


Input: 1 pinch salt