Input: 1/4 cup diced celery


Input: 1/4 cup tomato paste


Input: Two 28-ounce cans whole peeled tomatoes, with their juice

Two 28-ounce cans whole peeled tomatoes , with their juice

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

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Input: Sea salt


Input: black pepper


Input: 8 ounces ground beef


Input: 8 ounces ground pork


Input: 8 ounces ground veal


Input: 8 ounces chicken livers, minced or puréed in a food processor

8 ounces chicken livers , minced or puréed in a food processor

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 sprig rosemary


Input: 1 sprig sage


Input: 2 bay leaves


Input: Parmigiano-Reggiano rind, about 2 by 4 inches, optional

Parmigiano-Reggiano rind , about 2 by 4 inches , optional

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound garganelli or other tube-shaped pasta

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

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Input: 12 ounces mortadella, cubed


Input: 4 ounces ricotta cheese


Input: 2 ounces Parmigiano-Reggigano


Input: 1/4 cup heavy cream


Input: Pinch of freshly ground nutmeg


Input: Sea salt


Input: black pepper


Input: 1 1/4 pounds ripe, locally grown tomatoes

1$1/4 pounds ripe , locally grown tomatoes

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

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

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

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

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

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


Input: Salt


Input: freshly ground pepper


Input: 1 tablespoon fresh marjoram leaves or 2 teaspoons fresh thyme leaves

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 large eggs


Input: 2 tablespoons low-fat milk


Input: 1 tablespoon extra virgin olive oil

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

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Input: 2 pounds ripe, locally grown tomatoes

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 1 large garlic clove, peeled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons sherry vinegar


Input: 2 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons tomato paste


Input: 1/4 cup fresh basil leaves, plus a few leaves, slivered, for garnish

1/4 cup fresh basil leaves , plus a few leaves , slivered , for garnish

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

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


Input: 1 cup water


Input: Pinch of cayenne (optional)

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 pound ripe, locally grown tomatoes

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

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Input: 1 garlic clove, green shoot removed, finely chopped or puréed

1 garlic clove , green shoot removed , finely chopped or puréed

B-QTY B-NAME B-UNIT 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: Salt


Input: freshly ground pepper to taste

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


Input: 2 tablespoons sherry vinegar or red wine vinegar

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cups cooked grains, such as quinoa, brown rice, medium or large bulgur, or a combination

4 cups cooked grains , such as quinoa , brown rice , medium or large bulgur , or a combination

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

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Input: Kernels from 1 ear of corn, steamed four minutes (you can cut them from the cob before or after you steam)

Kernels from 1 ear of corn , steamed four minutes ( you can cut them from the cob before or after you steam )

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

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


Input: 1 medium cucumber, seeded and diced

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

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Input: 1/4 cup chopped fresh dill, parsley or tarragon, or a combination

1/4 cup chopped fresh dill , parsley or tarragon , or a combination

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

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


Input: 4 thick slices whole-grain country bread

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup finely chopped red onion

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound ripe, locally grown tomatoes

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon sherry vinegar or red wine vinegar

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon capers, rinsed


Input: 1 garlic clove, minced or puréed

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

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Input: 1 tablespoon chopped fresh dill or parsley

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

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Input: 2 tablespoons plus 1 teaspoon extra virgin olive oil

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

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Input: 1 to 2 ounces feta, crumbled (optional)

1 to 2 ounces feta , crumbled ( optional )

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Input: 2 teaspoons dried oregano


Input: 2 teaspoons salt


Input: 1 teaspoon sugar


Input: 1 tablespoon instant yeast


Input: 3 cups all-purpose flour


Input: Extra virgin olive oil as needed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons za’atar, optional


Input: 2 large fennel bulbs


Input: 1 large clove garlic, roughly chopped

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

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Input: 1/2 teaspoon grated lemon zest


Input: 1 teaspoon kosher salt


Input: 1/3 cup plus 2 tablespoons extra virgin olive oil

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

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Input: 6 boneless chicken thighs (about 1 1/4 pounds)

6 boneless chicken thighs ( about 1$1/4 pounds )

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

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Input: 1/2 teaspoon ground black pepper


Input: 1/2 teaspoon fennel seeds


Input: 1 onion, thinly sliced


Input: 1 tablespoon Pernod


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 pound pink beans, borlotti beans, cranberry beans, kidney beans or pintos, washed, picked over, and soaked for at least four hours in 2 quarts water

1 pound pink beans , borlotti beans , cranberry beans , kidney beans or pintos , washed , picked over , and soaked for at least four hours in 2 quarts water

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

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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 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 NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 yellow onion, cut in half across the equator

1 yellow onion , cut in half across the equator

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

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Input: 8 garlic cloves, 2 lightly crushed, the rest coarsely chopped or sliced

8 garlic cloves , 2 lightly crushed , the rest coarsely chopped or sliced

B-QTY B-NAME O B-COMMENT I-COMMENT I-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: 1 bay leaf


Input: Salt to taste


Input: 1/4 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large red onion, cut in half lengthwise, then in thin slices across the grain

1 large red onion , cut in half lengthwise , then in thin slices across the grain

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


Input: 1 teaspoon sugar


Input: 1 pound tomatoes


Input: 1 bunch fresh dill, stemmed and coarsely chopped (about 1/2 cup)

1 bunch fresh dill , stemmed and coarsely chopped ( about 1/2 cup )

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


Input: Leaves from 1 bunch flat-leaf parsley, finely chopped (about 1 cup)

Leaves from 1 bunch flat-leaf parsley , finely chopped ( about 1 cup )

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

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


Input: 2 tablespoons fresh lemon juice (optional), plus 2 lemons, cut into wedges, for serving

2 tablespoons fresh lemon juice ( optional ) , plus 2 lemons , cut into wedges , for serving

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

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


Input: 1 medium red onion, diced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup vinegar (red or white wine, sherry or apple cider)

1/3 cup vinegar ( red or white wine , sherry or apple cider )

O B-UNIT B-NAME O B-COMMENT O I-COMMENT I-COMMENT I-COMMENT I-COMMENT O 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 to 2 garlic cloves, to taste, minced or puréed

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

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


Input: Salt to taste


Input: 2 teaspoons Dijon mustard


Input: 1/4 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup plain low-fat yogurt


Input: 1 tablespoon Hellmann’s or Best Foods Mayonnaise (optional)

1 tablespoon Hellmann’s or Best Foods Mayonnaise ( optional )

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

NoCAP NoCAP YesCAP NoCAP YesCAP YesCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: Freshly ground pepper


Input: 2 pounds red potatoes, scrubbed and quartered if small, cut in large dice if large

2 pounds red potatoes , scrubbed and quartered if small , cut in large dice if large

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

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


Input: 4 stalks celery, diced or sliced

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

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Input: 3 tablespoons chopped fresh parsley


Input: Optional: 2 or 3 hard-cooked eggs, diced

Optional: 2 or 3 hard-cooked eggs , diced

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

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Input: 1 pound large mushrooms (regular, portobello, wild, oyster or a combination), cleaned, trimmed and sliced 1/2 inch thick

1 pound large mushrooms ( regular , portobello , wild , oyster or a combination ) , cleaned , trimmed and sliced 1/2 inch thick

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

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


Input: 2 tablespoons chopped fresh thyme, mint, sage, rosemary or marjoram

2 tablespoons chopped fresh thyme , mint , sage , rosemary or marjoram

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

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: 2 to 4 garlic cloves, thinly sliced or chopped

2 to 4 garlic cloves , thinly sliced or chopped

B-QTY O O B-NAME O O 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: Salt


Input: freshly ground pepper to taste

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


Input: 2 tablespoons extra virgin olive oil, plus additional for brushing foil

2 tablespoons extra virgin olive oil , plus additional for brushing foil

B-QTY O B-NAME I-NAME I-NAME I-NAME O B-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: 4 large ripe tomatoes


Input: Kosher salt to taste


Input: 3 1/2 ounces robiola cheese, rind removed, diced

3$1/2 ounces robiola cheese , rind removed , diced

B-QTY O B-NAME I-NAME 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 ounces gorgonzola cheese, crumbled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons unsalted butter, softened

2 tablespoons unsalted butter , softened

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: 4 plum tomatoes, peeled and chopped, or use insides of ripe tomatoes, above

4 plum tomatoes , peeled and chopped , or use insides of ripe tomatoes , above

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

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


Input: 1/2 teaspoon mild paprika


Input: 4 chives, finely diced


Input: 2 tablespoons vodka


Input: 1 tablespoon sweet paprika


Input: 2 tablespoons hot paprika


Input: 2 tablespoons honey


Input: 1 tablespoon lemon juice


Input: 4 cloves garlic, peeled and minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons softened butter


Input: 8 bone-in chicken thighs (about 3½ pounds)

8 bone-in chicken thighs (about 3 1/2 pounds)

8 bone-in chicken thighs ( about 3$1/2 pounds )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Kosher salt


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: Lemon wedges, for garnish


Input: Mint leaves, for garnish


Input: 1/4 cup slivered kombu


Input: 1/2 packet dry yeast


Input: 1 tablespoon honey


Input: 1 1/2 teaspoons sea salt


Input: 1/2 cup buckwheat flour


Input: 1 1/2 cups all-purpose flour


Input: 2 cups whole-wheat flour, more if needed

2 cups whole-wheat flour , more if 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 tablespoon unsalted butter


Input: 1/2 teaspoon coarse sea salt


Input: Salted butter, for serving


Input: 7 medium peaches


Input: 1/4 cup sugar


Input: 3 teaspoons rose water


Input: Pinch salt


Input: 2 sticks plus 4 tablespoons unsalted butter, softened

2 sticks plus 4 tablespoons unsalted butter , softened

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups all-purpose flour


Input: 1 1/2 teaspoons baking powder


Input: 1/2 teaspoon salt


Input: 1 cup sugar


Input: 5 eggs, separated


Input: 2 teaspoons rose water


Input: 1 teaspoon coriander seeds


Input: 2 teaspoons cumin seeds


Input: 5 large carrots, peeled and coarsely grated (3 1/2 to 4 cups)

5 large carrots , peeled and coarsely grated ( 3$1/2 to 4 cups )

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

NoCAP 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 YesPAREN


Input: 1/2 cup golden raisins


Input: 1 tablespoon rose water


Input: 2 teaspoons fresh lemon juice


Input: 4 teaspoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup finely chopped parsley


Input: Salt


Input: black pepper to taste


Input: Kosher salt


Input: 4 dozen hard-shell clams, scrubbed and rinsed

4 dozen hard-shell clams , scrubbed and rinsed

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: 2 tablespoons olive oil, plus more for pasta

2 tablespoons olive oil , plus more for pasta

B-QTY O 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: 4 garlic cloves, slivered


Input: Freshly ground black pepper


Input: 1 pound bucatini or thick spaghetti

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups thick tomato sauce


Input: 1/4 cup chopped flat-leaf parsley


Input: Hot red pepper flakes or Turkish maras pepper (optional)

Hot red pepper flakes or Turkish maras pepper ( optional )

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

YesCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 pounds carrots, peeled


Input: 1 teaspoon salt, or as needed

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: 3 tablespoons olive oil


Input: 1 teaspoon ground cumin


Input: 1 teaspoon ground caraway


Input: 1 teaspoon ground coriander


Input: 1 teaspoon harissa or other hot sauce

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: Fresh lemon juice, as needed, optional

Fresh lemon juice , as needed , optional

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds ground beef


Input: Salt


Input: black pepper


Input: 2 1/2 teaspoons ground nutmeg


Input: 7 tablespoons vegetable oil


Input: 1/3 cup matzo meal or bread crumbs

O 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: 2 tablespoons grated onion plus 2 whole onions, diced

2 tablespoons grated onion plus 2 whole onions , diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 vegetables, including medium plump zucchini or other squash, carrots, potatoes, red peppers or onions

12 vegetables , including medium plump zucchini or other squash , carrots , potatoes , red peppers or onions

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

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


Input: 2 tomatoes, diced


Input: 1 cup beef broth


Input: 2 tablespoons sugar


Input: 1 teaspoon turmeric


Input: 1 1/2 teaspoons cinnamon


Input: Cooked rice for serving, optional

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup basmati rice


Input: 2 quarts whole milk


Input: 1 1/2 teaspoons ground cardamom, more to taste

1$1/2 teaspoons ground cardamom , more to taste

B-QTY O B-COMMENT B-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: 3/4 cup granulated sugar, more to taste

3/4 cup granulated sugar , more to taste

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: 6 tablespoons chopped pistachios


Input: 1/2 teaspoon salt


Input: 1 1/2 teaspoons rose water


Input: 3/4 cup farro


Input: 2 tablespoons extra-virgin olive oil, more for garnish

2 tablespoons extra-virgin olive oil , more for garnish

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: 1 small yellow onion, chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Sea salt


Input: 4 garlic cloves, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 1/2 pounds tomatoes, peeled and coarsely chopped, with their juice

3$1/2 pounds tomatoes , peeled and coarsely chopped , with their juice

B-QTY B-UNIT 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 NoCAP

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


Input: 1/2 cup chopped or torn basil leaves

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: 4 1/2 cups vegetable broth


Input: Black pepper


Input: Grated Parmigiano-Reggiano (optional)

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 12 ounces firm tofu, sliced about 1/4 inch thick

12 ounces firm tofu , sliced about 1/4 inch thick

B-QTY O 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 tablespoon soy sauce (low-sodium if desired)

1 tablespoon soy sauce ( low-sodium if desired )

B-QTY B-UNIT B-NAME I-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 tablespoon Shao Hsing rice wine or dry sherry

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

NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons dark Asian sesame oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 teaspoon ground pepper, preferably white pepper

1/4 teaspoon ground pepper , preferably white pepper

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon sugar


Input: 2 tablespoons peanut oil or canola oil

B-QTY O 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 tablespoon minced garlic


Input: 1 tablespoon minced ginger


Input: 1 medium carrot, cut in 1/4-by-2-inch matchsticks (1 cup julienne)

1 medium carrot , cut in 1/4-by-2-inch matchsticks ( 1 cup julienne )

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

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


Input: 1 medium red bell pepper, cut in 1/4-by-2-inch matchsticks (1 cup julienne)

1 medium red bell pepper , cut in 1/4-by-2-inch matchsticks ( 1 cup julienne )

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

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

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


Input: 1 cup thinly sliced mushrooms


Input: 1/4 cup thinly sliced scallions or minced red onion

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup coarsely chopped cilantro (optional)

1/4 cup coarsely chopped cilantro ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 pound skinless, boneless chicken breast, preferably from a small producer of free-range chickens, cut into pieces 1/4 inch thick by 1 inch long

1 pound skinless , boneless chicken breast , preferably from a small producer of free-range chickens , cut into pieces 1/4 inch thick by 1 inch long

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

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


Input: 2 tablespoons finely shredded or minced ginger

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons Shao Hsing rice wine or dry sherry

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

NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons soy sauce (low-sodium if desired)

2 teaspoons soy sauce ( low-sodium if desired )

B-QTY O B-NAME I-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: 2 teaspoons cornstarch


Input: 3/4 teaspoon sugar


Input: 1/4 teaspoon roasted and ground Sichuan peppercorns

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

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chicken broth or water

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons rice vinegar


Input: 2 tablespoons peanut or canola oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon minced garlic


Input: Zest of 1 orange


Input: 2 medium-size ripe tomatoes, cut into thin wedges, or 1 heaped cup cherry tomatoes, halved

2 medium-size ripe tomatoes , cut into thin wedges , or 1 heaped cup cherry tomatoes , halved

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

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


Input: 3 cups baby spinach or chopped chard leaves, washed and dried

3 cups baby spinach or chopped chard leaves , washed and dried

B-QTY O B-NAME I-NAME I-NAME I-NAME I-NAME I-NAME O B-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: 1/4 cup thinly sliced scallions


Input: Salt to taste


Input: 1 tablespoon peanut or canola oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 garlic cloves, crushed or sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon minced ginger


Input: 1 to 2 teaspoons minced jalapeño (to taste)

1 to 2 teaspoons minced jalapeño ( to taste )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 large red bell pepper, cut in small dice

1 large red bell pepper , cut in small dice

B-QTY O B-NAME I-NAME I-NAME O 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: Kernels from 2 medium ears of corn

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium zucchini or other green summer squash, cut in 1/4-inch dice (about 3 cups)

2 medium zucchini or other green summer squash , cut in 1/4-inch dice ( about 3 cups )

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

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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup edamame, thawed if frozen

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: Salt to taste


Input: 1/4 teaspoon sugar


Input: 1/2 cup chopped cilantro


Input: 1/2 cup (1 stick) unsalted butter, at room temperature, plus more to grease pan

1/2 cup ( 1 stick ) unsalted butter , at room temperature , plus more to grease pan

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

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


Input: 1 1/2 pounds plums, preferably several varieties, pitted and sliced

1$1/2 pounds plums , preferably several varieties , pitted and sliced

B-QTY B-UNIT B-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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/4 cups plus 2 tablespoons whole-wheat flour

1$1/4 cups plus 2 tablespoons whole-wheat flour

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: 1/2 tablespoon baking powder


Input: 1/2 teaspoon kosher salt


Input: 1/2 cup plus 2 tablespoons sugar

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons Cognac or brandy


Input: 1 teaspoon vanilla


Input: 1 large egg


Input: 1/2 cup milk


Input: 2 tablespoons Demerara sugar, for sprinkling

2 tablespoons Demerara sugar , for sprinkling

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Whipped cream, for serving (optional)

Whipped cream , for serving ( optional )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 5 tablespoons olive oil, or more as needed

5 tablespoons olive oil , or more as needed

B-QTY O 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 minced fresh jalapeño, or to taste

2 tablespoons minced fresh jalapeño , or to taste

B-QTY O B-COMMENT I-COMMENT B-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 to 1 1/2 cups corn kernels, fresh or frozen

1 to 1$1/2 cups corn kernels , fresh or frozen

B-QTY O O O B-NAME I-NAME O B-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: Salt


Input: black pepper


Input: 2 pounds new potatoes, peeled and cut into 1-inch chunks

2 pounds new potatoes , peeled and cut into 1-inch chunks

B-QTY O 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 NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 to 1 teaspoon chili powder, or to taste

1/2 to 1 teaspoon chili powder , or to taste

B-QTY B-COMMENT O B-UNIT B-NAME I-NAME O B-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 14-ounce can black beans, well drained

1 14-ounce can black beans , well drained

B-QTY O O B-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: 3/4 to 1 cup grated Cheddar or jack cheese

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

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup chopped fresh cilantro, for garnish

1/2 cup chopped fresh cilantro , for garnish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons butter


Input: 2 leeks, white parts only, finely chopped (about 1½ cups)

2 leeks, white parts only, finely chopped (about 1 1/2 cups)

2 leeks , white parts only , finely chopped ( about 1$1/2 cups )

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

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

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


Input: 6 cups whole milk


Input: Salt


Input: 4-6 slices day-old country bread, each 1 inch thick

4-6 slices day-old country bread , each 1 inch thick

O O B-NAME I-NAME I-NAME O 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: 1 small butternut squash (about 1 pound), peeled, seeded and cut into ¼-inch-thick slices

1 small butternut squash (about 1 pound), peeled, seeded and cut into   1/4-inch-thick slices

1 small butternut squash ( about 1 pound ) , peeled , seeded and cut into 1/4-inch-thick slices

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

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

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


Input: 1 bunch black kale or Swiss chard, center stems removed

1 bunch black kale or Swiss chard , center stems removed

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

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 head cauliflower (about 1½ pounds), trimmed and cut into ½-inch-thick slices

1 head cauliflower (about 1 1/2 pounds), trimmed and cut into  1/2-inch-thick slices

1 head cauliflower ( about 1$1/2 pounds ) , trimmed and cut into 1/2-inch-thick slices

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

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

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


Input: ½ pound fontina cheese, thinly sliced

1/2 pound fontina cheese , thinly sliced

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: Heavy cream, optional


Input: 1 teaspoon gamma-cyclodextrin


Input: 1 teaspoon potassium benzoate


Input: 5 tablespoons water


Input: 1 cup 190-proof ethanol


Input: 1 1/2 cups coffee ice cream, made with egg yolks

1$1/2 cups coffee ice cream , made with egg yolks

B-QTY B-UNIT B-NAME I-NAME I-NAME O 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: 1/4 cup sweetened condensed milk


Input: 1/4 cup whole milk


Input: 1 ounce Kahlúa


Input: Whipped cream, for garnish


Input: 1 cup vanilla ice cream made with egg yolks

B-QTY B-UNIT B-NAME I-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: 2 tablespoons whole milk


Input: 1 1/2 ounces bourbon


Input: 2 tablespoons hazelnut spread


Input: 1 teaspoon malt powder (optional)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 pound fresh tomatillos, husked

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 jalapeño or 2 to 3 serrano chilies, seeded if desired and roughly chopped

1 jalapeño or 2 to 3 serrano chilies , seeded if desired and roughly chopped

B-QTY 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

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


Input: 10 cilantro sprigs, plus additional leaves for garnish

10 cilantro sprigs , plus additional leaves for garnish

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 2 small or 1 1/2 large ripe avocados

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

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Input: 1 tablespoon freshly squeezed lime juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium boneless, skinless chicken breast (6 to 8 ounces), poached and shredded

1 medium boneless , skinless chicken breast ( 6 to 8 ounces ) , poached and shredded

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

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


Input: 1 pound fresh tomatillos, husked and rinsed

1 pound fresh tomatillos , husked and rinsed

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

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Input: 2 or 3 jalapeño or serrano chilies, stemmed, seeded for a milder salsa

2 or 3 jalapeño or serrano chilies , stemmed , seeded for a milder salsa

B-QTY B-NAME O B-NAME I-NAME I-NAME I-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 chopped white onion, soaked for five minutes in cold water, then drained and rinsed

1/4 cup chopped white onion , soaked for five minutes in cold water , then drained and rinsed

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


Input: 2 large garlic cloves, peeled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 12 cilantro sprigs, plus additional chopped cilantro for garnish

12 cilantro sprigs , plus additional chopped cilantro for garnish

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

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Input: 1 tablespoon canola oil


Input: 2 1/2 cups chicken or vegetable stock

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Input: 2 medium summer squash, diced (a mixture of green and yellow is pretty)

2 medium summer squash , diced ( a mixture of green and yellow is pretty )

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

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Input: 8 corn tortillas, toasted in a microwave or in an oven and broken into small pieces

8 corn tortillas , toasted in a microwave or in an oven and broken into small pieces

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

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Input: 1/2 cup low-fat Greek-style yogurt or crumbled queso fresco

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

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Input: Sliced radishes for garnish


Input: 5 large garlic cloves, peeled and halved

5 large garlic cloves , peeled and halved

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

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Input: Salt to taste


Input: 2 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound tomatillos, husked


Input: 2 serrano chilies, stemmed


Input: 1/2 cup fresh basil leaves


Input: 2 tablespoons fresh mint leaves


Input: 1 tablespoon fresh tarragon leaves


Input: 1 1/4 pounds medium shrimp, peeled and deveined

1$1/4 pounds medium shrimp , peeled and deveined

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

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Input: Freshly ground pepper


Input: 2 ears corn, shucked


Input: 1/3 cup heavy cream


Input: 3 tablespoons crumbled blue cheese


Input: Freshly ground black pepper


Input: 1/4 cup pine nuts


Input: 2 large tomatoes, thickly sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Fresh basil, chopped for garnish

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup frozen edamame


Input: 2 large ears fresh corn or 2 cups thawed frozen corn kernels

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

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Input: 1 medium onion


Input: 1 tablespoon vegetable oil


Input: 1 garlic clove


Input: 1 cup whole milk


Input: Salt


Input: black pepper


Input: 1 cup quick-cooking grits


Input: 2 cups cherry or grape tomatoes

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Input: 1 tablespoon balsamic vinegar


Input: ¼ pound smoked Gruyère, Gouda or cheddar cheese

1/4 pound smoked Gruyère, Gouda or cheddar cheese

1/4 pound smoked Gruyère , Gouda or cheddar cheese

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

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Input: 1 tablespoon unsalted butter


Input: 2 tablespoons chopped chives


Input: 2 oxtails, about 3 pounds each, cut in 4- to 5-inch sections

2 oxtails , about 3 pounds each , cut in 4- to 5-inch sections

B-QTY 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

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Input: Salt


Input: black pepper


Input: 3 medium onions, diced


Input: 2 cloves garlic, 1 sliced

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Input: 1/4 pound piece Serrano ham, diced

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Input: 1 small green bell pepper, cored, seeded and diced

1 small green bell pepper , cored , seeded and diced

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

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Input: 1 tablespoon flat-leaf parsley, chopped

1 tablespoon flat-leaf parsley , chopped

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Input: 1 plum tomato, finely chopped

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

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Input: 1 bay leaf


Input: Pinch crushed red chili flakes


Input: 1 cup dry red wine


Input: 2 cups beef stock


Input: 2 jars (7 8/10 ounces) piquillo peppers, drained and patted dry, about 24

2 jars ( 7$8/10 ounces ) piquillo peppers , drained and patted dry , about 24

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

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Input: 4 scallions, trimmed and cut into one-inch pieces

4 scallions , trimmed and cut into one-inch pieces

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

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Input: 2 garlic cloves


Input: 1 piece fresh ginger (an inch long), peeled

1 piece fresh ginger ( an inch long ) , peeled

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

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Input: 1 small fresh hot chili (like jalapeño or Thai), stem and seeds removed

1 small fresh hot chili ( like jalapeño or Thai ) , stem and seeds removed

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

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


Input: 1 1/2 pounds sweet potatoes, peeled and cut into one- to two-inch chunks

1$1/2 pounds sweet potatoes , peeled and cut into one- to two-inch chunks

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

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


Input: 3 tablespoons peanut oil


Input: Salt


Input: freshly ground black pepper


Input: 1 tablespoon soy sauce, more for serving

1 tablespoon soy sauce , more for serving

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

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Input: 4 tablespoons baking soda


Input: 1 1/2 cups semolina flour


Input: Salt, to taste


Input: Neutral vegetable oil, to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 slivered scallions, to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Chili flakes, to taste


Input: Sesame oil (optional)

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: Soy sauce (optional)

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: Chili-garlic paste (optional)

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 pound boneless chicken thighs, cut into one- to two-inch chunks and frozen for about a half-hour

1 pound boneless chicken thighs , cut into one- to two-inch chunks and frozen for about a half-hour

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 I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

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Input: 1 small chunk (about one ounce) not-too-hard Parmesan cheese

1 small chunk ( about one ounce ) not-too-hard Parmesan cheese

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

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NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup fresh parsley leaves


Input: 1 small onion or 1/2 medium onion, cut into chunks

1 small onion or 1/2 medium onion , cut into chunks

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

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Input: 1 egg


Input: Salt


Input: freshly ground black pepper


Input: 2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: All-purpose flour for dredging


Input: Lemon wedges


Input: 1 1/4 cups all-purpose flour, plus more for rolling

1$1/4 cups all-purpose flour , plus more for rolling

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

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Input: 1/2 teaspoon salt


Input: 4 tablespoons sugar


Input: 11 tablespoons frozen or cold unsalted butter, cut into chunks, plus more for greasing

11 tablespoons frozen or cold unsalted butter , cut into chunks , plus more for greasing

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


Input: 1 egg yolk


Input: 3 tablespoons ice water, plus more if necessary

3 tablespoons ice water , plus more if necessary

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

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Input: 2 to 3 pounds tart apples

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon lemon juice


Input: 1/2 teaspoon ground cinnamon


Input: 1 cup yellow or green split peas, washed and picked over

1 cup yellow or green split peas , washed and picked over

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

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Input: Peanut or other oil as needed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 jalapeño or other hot fresh or dried chili, stemmed, seeded and minced, or to taste

1 jalapeño or other hot fresh or dried chili , stemmed , seeded and minced , or to taste

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

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Input: 1 half-inch piece ginger, peeled and roughly chopped

1 half-inch piece ginger , peeled and roughly chopped

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

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Input: 1 clove garlic, peeled and roughly chopped

1 clove garlic , peeled and roughly chopped

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Input: 1/2 cup onion, peeled and roughly chopped

1/2 cup onion , peeled and roughly chopped

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

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Input: 1/2 cup cilantro (some stems are O.K.)

1/2 cup cilantro ( some stems are O.K. )

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NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon ground coriander


Input: 1 teaspoon ground cumin


Input: 1/2 teaspoon ground fenugreek


Input: Salt


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: 1 to 2 tablespoons flour, if necessary

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

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Input: Lime wedges


Input: 1 tablespoon extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium onion, chopped


Input: Salt to taste


Input: 2 to 3 garlic cloves (to taste), minced

2 to 3 garlic cloves ( to taste ) , minced

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

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NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds summer squash, diced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon fresh thyme leaves


Input: 1 teaspoon chopped fresh rosemary


Input: Freshly ground pepper to taste

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


Input: 3 large eggs


Input: 1 cup cooked quinoa


Input: 1/2 cup grated Gruyère cheese (2 ounces)

1/2 cup grated Gruyère cheese ( 2 ounces )

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 pound firm tofu, drained and sliced about 1/2 inch thick

1/2 pound firm tofu , drained and sliced about 1/2 inch thick

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

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Input: 2 broccoli crowns, broken into florets

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

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Input: Salt to taste


Input: 1 tablespoon soy sauce (regular or low-sodium)

1 tablespoon soy sauce ( regular or low-sodium )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 tablespoon fish sauce (may substitute soy sauce)

1 tablespoon fish sauce ( may substitute soy sauce )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 teaspoons dark Asian sesame oil

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Input: 1 tablespoon minced garlic


Input: 1 tablespoon minced ginger


Input: 2 tablespoons peanut oil or canola oil

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

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Input: 1 medium red bell pepper, cut in thin strips

1 medium red bell pepper , cut in thin strips

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

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Input: 3/4 pound (2 medium) baby bok choy, trimmed, washed and dried, cut in 1-inch lengths

3/4 pound ( 2 medium ) baby bok choy , trimmed , washed and dried , cut in 1-inch lengths

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

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


Input: 1 bunch scallions, sliced very thin

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

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Input: 5 cups cooked quinoa (1 1/3 cups uncooked)

5 cups cooked quinoa ( 1$1/3 cups uncooked )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup almond butter or other nut butter

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup honey


Input: 1 cup crispy brown rice cereal

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup granola


Input: 1/2 cup almonds, chopped


Input: 1/2 cup dried apricots, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon salt


Input: Vegetable oil for greasing


Input: 1/2 cup quinoa


Input: 2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: 2 cups haricots verts


Input: 2 cups firmly packed fresh basil leaves

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 cup firmly packed fresh parsley leaves

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: 1/4 cup firmly packed fresh tarragon leaves

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: 2 cloves garlic, minced


Input: 3/4 cup plus 1 tablespoon grapeseed oil

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: 3 to 4 tablespoons fresh lemon juice, or as needed

3 to 4 tablespoons fresh lemon juice , or as needed

B-QTY O O 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 NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 peaches, halved and pitted

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds fresh albacore tuna


Input: Black pepper


Input: 1 quart (about 1 1/4 pounds) Concord grapes, washed, stems removed and deseeded (optional)

1 quart ( about 1$1/4 pounds ) Concord grapes , washed , stems removed and deseeded ( optional )

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

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

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


Input: 1 cup sugar


Input: 2 to 3 cups brandy


Input: 1 pint mixed berries (like raspberries, blackberries or strawberries)

1 pint mixed berries ( like raspberries , blackberries or strawberries )

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

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

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


Input: 2 1/2 cups sugar


Input: 1 bottle dark rum (1 liter), more as needed

1 bottle dark rum ( 1 liter ) , more as needed

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

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

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


Input: 1 pound peaches and nectarines, washed, pitted (pits reserved) and sliced 1/2-inch thick

1 pound peaches and nectarines , washed , pitted ( pits reserved ) and sliced 1/2-inch thick

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


Input: 1 pound mixed plums, washed, pitted and sliced 1/2-inch thick

1 pound mixed plums , washed , pitted and sliced 1/2-inch thick

B-QTY B-UNIT B-COMMENT B-NAME O I-COMMENT O 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: 2 cups pomegranate seeds (from about 3 pomegranates)

2 cups pomegranate seeds ( from about 3 pomegranates )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup sugar


Input: 3-inch strip orange zest


Input: About 2 cups gin


Input: 1 pound small plums


Input: 1/2 cup sugar


Input: 1 1/2 cups brandy


Input: 2-inch cinnamon stick


Input: 1 vanilla bean, halved lengthwise

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 large white potatoes, peeled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Olive oil, for frying


Input: Salt


Input: ¾ cup all-purpose flour


Input: ½ cup Hungry Jack potato flakes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: ½ teaspoon baking powder


Input: 1 tablespoon unsalted butter, softened

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: ½ teaspoon sea salt (or ¾ teaspoon fleur de sel)

1/2 teaspoon sea salt (or  3/4 teaspoon fleur de sel)

1/2 teaspoon sea salt ( or 3/4 teaspoon fleur de sel )

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

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

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


Input: 1 large egg, at room temperature

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Olive oil, for frying


Input: Fleur de sel or sea salt, for sprinkling

Fleur de sel or sea salt , for sprinkling

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 eggs


Input: 1 cup grated Cheddar cheese


Input: 1 cup plus 2 tablespoons all-purpose flour, plus more as needed

1 cup plus 2 tablespoons all-purpose flour , plus more as needed

B-QTY B-UNIT O I-COMMENT I-COMMENT B-NAME I-NAME B-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: 1/2 teaspoon baking powder


Input: 3/4 teaspoon salt


Input: 1/4 teaspoon cayenne, or to taste

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 pork shoulder, bone in, roughly 4 pounds

1 pork shoulder , bone in , roughly 4 pounds

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kosher salt


Input: 3 tablespoons olive oil


Input: 1 medium white onion, peeled and cut into large pieces

1 medium white onion , peeled and cut into large pieces

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 rib celery, cut into large pieces

B-QTY O 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 small fennel bulb, trimmed and cut into large pieces

1 small fennel bulb , trimmed and cut into large pieces

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 quart chicken stock (or enough to almost cover the pork)

1 quart chicken stock ( or enough to almost cover the pork )

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

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

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


Input: 3 sprigs fresh thyme


Input: Freshly ground black pepper


Input: 4 tablespoons unsalted butter


Input: 2 9-ounce boxes dry lasagna, broken into 3-inch shards

2 9-ounce boxes dry lasagna , broken into 3-inch shards

B-QTY O O B-NAME I-NAME O 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 tablespoons fresh lemon juice


Input: 2 tablespoons grated grana Padano cheese

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon chopped parsley


Input: Small handful arugula leaves, cleaned

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 quails, butterflied


Input: Salt


Input: pepper


Input: 6 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons black-olive tapenade


Input: 5 cups chicken stock, or 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: 1/2 cup finely chopped fennel


Input: 1 cup finely chopped onion


Input: 3 garlic cloves, minced


Input: 2 tablespoons tomato paste


Input: Leaves from 3 rosemary sprigs


Input: 1/3 cup pitted black Niçoise olives, chopped

1/3 cup pitted black Niçoise olives , chopped

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound fregola (toasted pasta)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 7 to 8 ounces thin rice stick noodles

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup reduced-sodium chicken or vegetable broth

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 tablespoon low-sodium soy sauce


Input: 1 tablespoon Shao Hsing rice wine or dry sherry

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

NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons Asian sesame oil


Input: 3/4 pound tofu, cut in 1/2-by-1-inch dominoes and blotted dry

3/4 pound tofu , cut in 1/2-by-1-inch dominoes and blotted dry

B-QTY B-UNIT B-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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon minced garlic


Input: 1 tablespoon minced ginger


Input: 1/4 teaspoon red pepper flakes, or 1 to 2 teaspoon minced jalapeño

1/4 teaspoon red pepper flakes , or 1 to 2 teaspoon minced jalapeño

B-QTY B-UNIT B-NAME I-NAME I-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT B-UNIT I-COMMENT 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 green bell pepper, cut in thin julienne

1 green bell pepper , cut in thin julienne

B-QTY B-NAME I-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 red bell pepper, cut in thin julienne

1 red bell pepper , cut in thin julienne

B-QTY B-NAME I-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 peanut oil or canola oil

B-QTY O 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 bunch scallions, trimmed and sliced very thin

1 bunch scallions , trimmed and sliced very thin

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: 1/2 cup chopped cilantro


Input: Salt to taste


Input: 1/2 teaspoon sugar


Input: 2 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

1 to 2 garlic cloves ( to taste ) , minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1 pound zucchini, cut in 1/4-inch dice

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 pound tomatoes, peeled, seeded* and cut in 1/4-inch dice, or 1 14-ounce can diced tomatoes, partially drained

1 pound tomatoes , peeled , seeded* and cut in 1/4-inch dice , or 1 14-ounce can diced tomatoes , partially drained

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

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 NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: freshly ground pepper to taste

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


Input: 7 to 8 ounces thin rice sticks

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 to 4 tablespoons chopped fresh mint

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup freshly grated Parmesan or pecorino or crumbled feta (optional)

1/4 cup freshly grated Parmesan or pecorino or crumbled feta ( optional )

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

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

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


Input: 1 1/2 cups purple cabbage, finely shredded

1$1/2 cups purple cabbage , finely shredded

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 7 to 8 ounces thin rice sticks

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon shredded pickled ginger (optional)

1 tablespoon shredded pickled ginger ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup shredded or julienne carrot

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup julienne cucumber


Input: 1/2 cup julienne red pepper


Input: 2 tablespoons chopped or slivered fresh mint

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chopped cilantro


Input: 2 tablespoons fresh lime juice


Input: 2 tablespoons seasoned rice vinegar


Input: 1/2 teaspoon sugar


Input: 2 teaspoons minced ginger


Input: 1 tablespoon low-sodium soy sauce


Input: 2 tablespoons Asian sesame oil


Input: 2 tablespoons canola oil


Input: optional: 1 cup shredded chicken, cooked

optional: 1 cup shredded chicken , cooked

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 to 12 ounces thin rice sticks

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 garlic clove, peeled, green shoot removed

1 garlic clove , peeled , green shoot removed

B-QTY B-NAME B-UNIT 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 1/4 cups fresh basil leaves


Input: 1/4 cup parsley leaves


Input: 2 tablespoons coarsely chopped shelled walnuts, the fresher the better (about 1/2 ounce)

2 tablespoons coarsely chopped shelled walnuts , the fresher the better ( about 1/2 ounce )

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

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 NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Salt


Input: freshly ground pepper to taste

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


Input: 1/4 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup (1 ounce) freshly grated Parmesan

1/4 cup ( 1 ounce ) freshly grated Parmesan

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons freshly grated pecorino Romano (optional)

2 tablespoons freshly grated pecorino Romano ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 pound green beans, trimmed and broken into 2-inch lengths

1/4 pound green beans , trimmed and broken into 2-inch lengths

B-QTY B-UNIT 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: 2 tablespoons olive oil


Input: 1 inch-thick slice of pancetta (about 4 ounces), finely diced

1 inch-thick slice of pancetta ( about 4 ounces ) , finely diced

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

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

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


Input: 1 onion, chopped


Input: 4 garlic cloves, chopped


Input: 2 fresh or 1 dry bay leaf, finely chopped

2 fresh or 1 dry bay leaf , finely chopped

B-QTY B-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME I-NAME B-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 finely chopped fresh rosemary

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound (1 to 2) bone-in pork loin rib chops

1 pound ( 1 to 2 ) bone-in pork loin rib chops

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

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

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


Input: 1 cup dry red wine


Input: 16 ounces canned tomatoes


Input: Salt


Input: 16 ounces thick spaghetti


Input: Grated pecorino Romano cheese, for serving

Grated pecorino Romano cheese , for serving

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

YesCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: 3 to 5 tablespoons butter or olive oil

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds tomatoes, roughly chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound linguine or other long pasta

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 shredded fresh basil leaves, if desired

1/2 cup shredded fresh basil leaves , if desired

B-QTY B-UNIT B-COMMENT I-COMMENT 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: Freshly grated Parmesan, if desired

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

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Input: 2 1/2 to 3 pounds pears (about 5 large ones), peeled, cored and sliced

2$1/2 to 3 pounds pears ( about 5 large ones ) , peeled , cored and sliced

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Input: 2 tablespoons raw brown (turbinado) sugar, preferably organic

2 tablespoons raw brown ( turbinado ) sugar , preferably organic

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Input: 1 tablespoon fresh lemon juice


Input: 2 tablespoons chopped candied ginger


Input: 1/2 teaspoon pure vanilla extract, or the seeds from 1/2 vanilla bean

1/2 teaspoon pure vanilla extract , or the seeds from 1/2 vanilla bean

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Input: 2 teaspoons cornstarch or arrowroot


Input: 1 batch quinoa-oat crumble topping

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Input: 2 quarts thinly sliced apples (about 2 1/2 pounds)

2 quarts thinly sliced apples ( about 2$1/2 pounds )

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Input: 2 tablespoons raw brown (turbinado) sugar, preferably organic

2 tablespoons raw brown ( turbinado ) sugar , preferably organic

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Input: 1 tablespoon fresh lemon juice


Input: 1/2 teaspoon cinnamon


Input: 1/4 teaspoon nutmeg


Input: 1 teaspoon vanilla extract


Input: 1 batch quinoa-oat  crumble topping

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Input: 2 pounds plums, preferably a red-fleshed variety like elephant hearts, or plumcots, pitted and cut into sixths

2 pounds plums , preferably a red-fleshed variety like elephant hearts , or plumcots , pitted and cut into sixths

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Input: 6 fresh figs, stemmed and cut in half

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Input: 2 tablespoons sugar, preferably organic

2 tablespoons sugar , preferably organic

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Input: 2 teaspoons rose water


Input: 1/2 teaspoon cinnamon


Input: 1 tablespoon plum brandy or red wine (optional)

1 tablespoon plum brandy or red wine ( optional )

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Input: 1 teaspoon arrowroot


Input: 1 batch quinoa-oat crumble topping


Input: 2 1/2 pounds peaches or nectarines, sliced (about 2 quarts sliced fruit)

2$1/2 pounds peaches or nectarines , sliced ( about 2 quarts sliced fruit )

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Input: 1 cup blueberries


Input: 2 tablespoons mild honey or dark agave nectar

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Input: 1/2 teaspoon cinnamon


Input: 1 teaspoon vanilla extract


Input: 1/4 teaspoon almond extract


Input: 1 batch quinoa-oat crumble topping


Input: 6 veal chops, preferably cut from the rack, each 1½ inches thick and frenched (ask the butcher to do this)

6 veal chops, preferably cut from the rack, each 1 1/2 inches thick and frenched (ask the butcher to do this)

6 veal chops , preferably cut from the rack , each 1$1/2 inches thick and frenched ( ask the butcher to do this )

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Input: Flour


Input: ¼ cup vegetable oil


Input: 4 tablespoons unsalted butter


Input: 6 cloves garlic (peeled, if you like)

6 cloves garlic ( peeled , if you like )

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Input: 2 medium bay leaves


Input: ½ teaspoon dried thyme


Input: Salt


Input: freshly ground black pepper


Input: 2 tablespoons red wine vinegar


Input: ½ cup chicken stock


Input: 3 ounces prosecco


Input: 1 1/2 ounces Aperol or other bitter aperitif

1$1/2 ounces Aperol or other bitter aperitif

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Input: 1 1/2 ounces soda water


Input: Green olive, for garnish


Input: 4 large quinces, peeled, cored and cut into 6 wedges each

4 large quinces , peeled , cored and cut into 6 wedges each

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Input: 1 cup superfine sugar


Input: 3 bay leaves


Input: 1/2 teaspoon powdered ginger


Input: 14 tablespoons butter, at room temperature

14 tablespoons butter , at room temperature

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Input: 2 cups self-rising flour, or as needed

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Input: 3/4 cup light brown sugar


Input: 1/4 cup oats, optional


Input: Heavy cream, for serving, optional

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Input: 1 medium eggplant, peeled and diced very small

1 medium eggplant , peeled and diced very small

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Input: Salt


Input: 1/4 cup extra virgin olive oil

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Input: 2 medium onions, very finely chopped

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