Input: 1 medium zucchini, trimmed and diced (3/4 cup)

1 medium zucchini , trimmed and diced ( 3/4 cup )

B-QTY B-COMMENT 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 YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 garlic cloves, finely chopped\n

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons hot smoked paprika\n\n


Input: 1 (15-ounce) can chopped tomatoes\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon Worcestershire sauce\n


Input: 1 to 2 teaspoons red wine vinegar, to taste\n

1 to 2 teaspoons red wine vinegar , to taste\n

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Slider or other buns, for serving

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 grams sugar (1 teaspoon)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 150 grams all-purpose flour (1 1/2 cups), more as needed

150 grams all-purpose flour ( 1$1/2 cups ) , more as needed

B-QTY B-UNIT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT 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: 55 grams whole wheat flour (1/2 cup)

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 60 grams fine cornmeal (1/2 cup)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 10 grams fine sea salt (2 1/4 teaspoons), more as needed

10 grams fine sea salt ( 2$1/4 teaspoons ) , more as needed

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

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


Input: 1/2 cup extra-virgin olive oil, more as needed

1/2 cup extra-virgin olive oil , more as needed

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 1/4 pounds apples, cored, quartered and sliced 1/4-inch thick

2$1/4 pounds apples , cored , quartered and sliced 1/4-inch thick

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: 1/4 teaspoon black pepper, more as needed

1/4 teaspoon black pepper , 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: Flaky sea salt


Input: Marinated Pepper And Zucchini-Slaw Topping (see recipe)

YesCAP YesCAP YesCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Grilled Tuna, Tomato And Onion Topping (see recipe)

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

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


Input: Eggplant Caviar And Parsley-Mint Salad Topping (see recipe)

YesCAP YesCAP YesCAP YesCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 ounces clementine orange juice (from about 3 to 5 clementines)

4 ounces clementine orange juice ( from about 3 to 5 clementines )

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

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


Input: Generous splash of seltzer


Input: 6 ounces frozen orange juice concentrate, defrosted

6 ounces frozen orange juice concentrate , defrosted

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 22 ounces (2 3/4 cups) freshly brewed hot Sencha tea, preferably In Pursuit of Tea brand

22 ounces ( 2$3/4 cups ) freshly brewed hot Sencha tea , preferably In Pursuit of Tea brand

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

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

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


Input: 22 ounces (2 3/4 cups) freshly brewed hot Moroccan mint green tea, preferably Stash brand

22 ounces ( 2$3/4 cups ) freshly brewed hot Moroccan mint green tea , preferably Stash brand

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

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

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


Input: 16 ounces (2 cups) Demerara sugar

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 20 ounces (2 1/2 cups, from about 10 large limes) freshly squeezed lime juice

20 ounces ( 2$1/2 cups , from about 10 large limes ) freshly squeezed lime juice

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

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

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


Input: 50 ounces (6 1/4 cups) Banks 5 Island Rum (or substitute Appleton Estate Reserve, Mount Gay Black Barrel, or Bacardi 8)

50 ounces ( 6$1/4 cups ) Banks 5 Island Rum ( or substitute Appleton Estate Reserve , Mount Gay Black Barrel , or Bacardi 8 )

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

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

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

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


Input: 1 whole nutmeg, or pinch ground nutmeg, for garnish

1 whole nutmeg , or pinch ground nutmeg , for garnish

B-QTY B-NAME I-NAME I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME 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 1/2 ounces reposado tequila, preferably Milagro

1$1/2 ounces reposado tequila , preferably Milagro

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 ounce dry amontillado sherry, preferably Los Arcos from Lustau

1/2 ounce dry amontillado sherry , preferably Los Arcos from Lustau

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 dashes Regan’s bitters, or other orange bitters

2 dashes Regan’s bitters , or other orange bitters

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Twist of orange peel, for garnish

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Small sprig of fresh thyme, for garnish

Small sprig of fresh thyme , for garnish

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 ounces freshly squeezed grapefruit juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ounces high-quality vodka


Input: 1 1/2 ounces prosecco


Input: 3/4 pound casarecci, gemelli or gigli pasta

3/4 pound casarecci , gemelli or gigli pasta

B-QTY B-UNIT B-COMMENT I-COMMENT 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 3-to-4-rib roast of beef, approximately 8 to 10 pounds

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

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 unsalted butter


Input: ¼ cup all-purpose flour


Input: 2 tablespoons kosher salt


Input: 2 tablespoons freshly ground black pepper

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 7-to-8-pound bone-in ham


Input: Whole cloves


Input: 1½ teaspoons dry mustard powder


Input: 1 cup brown sugar


Input: 1 12-to-14-pound  fresh turkey


Input: 3 tablespoons kosher salt


Input: 1½ tablespoons freshly ground black pepper

1 1/2 tablespoons freshly ground black pepper

1$1/2 tablespoons freshly ground black pepper

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons unsalted butter, room temperature

6 tablespoons unsalted butter , room temperature

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon lemon zest


Input: 1 tablespoon minced fresh rosemary leaves

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon minced fresh sage leaves

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon minced fresh thyme


Input: 1 medium onion, peeled and quartered

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 orange, quartered


Input: 1 lemon, quartered


Input: 1 whole goose, approximately 12 pounds

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kosher salt


Input: Freshly ground black pepper


Input: 3 pounds small potatoes, ideally red or Yukon gold, peeled

3 pounds small potatoes , ideally red or Yukon gold , peeled

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

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


Input: 2 tablespoons fresh thyme leaves


Input: 2 tablespoons fresh sage leaves


Input: 3 cloves of garlic, peeled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon kosher salt


Input: 2 teaspoons freshly ground black pepper

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: ¼ cup extra-virgin olive oil


Input: 1 8-to-10-pound rib roast of pork, tied into a crown by you or a butcher

1 8-to-10-pound rib roast of pork , tied into a crown by you or a butcher

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

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

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


Input: 3/4 cup cocoa


Input: Few grains


Input: Raspberry sauce (see recipe)

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup chopped leeks, white part only

B-QTY B-UNIT B-COMMENT B-NAME O 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 brussels sprouts, trimmed and quartered

1 pound brussels sprouts , trimmed and quartered

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 pound green garlic, trimmed, papery layers removed, and chopped

1/2 pound green garlic , trimmed , papery layers removed , and chopped

B-QTY B-UNIT B-NAME I-NAME O I-COMMENT O I-COMMENT I-COMMENT I-COMMENT O 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: Salt and freshly ground pepper


Input: 1 to 2 tablespoons chopped fresh dill or parsley

O O B-QTY B-UNIT B-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: 1/2 cup red wine vinegar or cider vinegar

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 large onion, chopped


Input: 1/2 teaspoon cayenne (more to taste)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 pound tomatoes, grated, or peeled, seeded and chopped

1 pound tomatoes , grated , or peeled , seeded and chopped

B-QTY B-UNIT B-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME 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 chickpeas, soaked for 6 hours or overnight and drained

2 cups chickpeas , soaked for 6 hours or overnight and drained

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


Input: 2 tablespoons tomato paste


Input: 1 tablespoon harissa (more to taste), plus additional for serving (optional)

1 tablespoon harissa ( more to taste ) , plus additional for serving ( optional )

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

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


Input: 2 to 2 2/3 cups couscous (1/3 cup per serving)

2 to 2$2/3 cups couscous ( 1/3 cup per serving )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3/4 cup blanched almonds or hazelnuts, lightly toasted and cooled to room temperature

3/4 cup blanched almonds or hazelnuts , lightly toasted and cooled to room temperature

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

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

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


Input: 1/2 cup sugar


Input: 1/2 teaspoon kosher or flaky sea salt (if using fine or table salt, use 3/8 teaspoon)

1/2 teaspoon kosher or flaky sea salt ( if using fine or table salt , use 3/8 teaspoon )

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

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

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


Input: 1 cup all-purpose flour


Input: 7 tablespoons cold unsalted butter, cut into 1/2-inch pieces.

7 tablespoons cold unsalted butter , cut into 1/2-inch pieces.

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups pecans (6 1/2 ounces)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/2 cups dark rye flour (6 1/2 ounces)

1$1/2 cups dark rye flour ( 6$1/2 ounces )

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2/3 cup granulated sugar (4 1/2 ounces)

2/3 cup granulated sugar ( 4$1/2 ounces )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 teaspoon fine sea salt


Input: 9 tablespoons unsalted butter, cut into pieces and softened at room temperature

9 tablespoons unsalted butter , cut into pieces and softened at room temperature

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

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: Jam, marmalade or lemon curd, for filling

Jam , marmalade or lemon curd , for filling

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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 )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 3/4 cup butter, plus more for greasing the pan

3/4 cup butter , plus more for greasing the pan

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 NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 1/2 cups sifted all-purpose flour, plus more for flouring the pan

3$1/2 cups sifted all-purpose flour , plus more for flouring the pan

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

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

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


Input: 1/2 teaspoon salt


Input: 1/2 teaspoon baking soda


Input: 2 1/2 cups granulated sugar


Input: 3/4 cup solid shortening


Input: 2/3 cup sifted confectioners' sugar


Input: 2 pounds ground beef


Input: 1 teaspoon kosher salt


Input: 1/8 teaspoon ground cayenne pepper


Input: 1 pound asparagus, medium-thick


Input: 3 tablespoons extra-virgin olive oil


Input: 3 large cloves garlic, sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: 10 ounces dry penne pasta


Input: 3 large eggs


Input: Ground black pepper


Input: 1 cup grated pecorino (about 2 ounces)

1 cup grated pecorino ( about 2 ounces )

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

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Input: 2 tablespoons minced tarragon leaves


Input: 1 fat garlic clove, coarsely chopped

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Finely grated zest and juice of 1 lime

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

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Input: 2 teaspoons coarse kosher salt


Input: 1 to 2 tablespoons extra-virgin olive oil, for drizzling

1 to 2 tablespoons extra-virgin olive oil , for drizzling

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

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Input: 6 ounces grated Gruyère


Input: 1 whole chicken, 3 to 4 pounds, trimmed of excess fat

1 whole chicken , 3 to 4 pounds , trimmed of excess fat

B-QTY B-COMMENT B-NAME O 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


Input: 3 tablespoons extra-virgin olive oil


Input: Salt and freshly ground black pepper

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup light brown sugar


Input: 1 cup light molasses


Input: 1 cup vegetable shortening


Input: 1 tablespoon baking soda


Input: 1 egg, lightly beaten


Input: 1/4 teaspoon salt


Input: 2 teaspoons baking powder


Input: 1 tablespoon ground ginger


Input: 1/2 teaspoon ground cinnamon


Input: 1/2 teaspoon ground cloves


Input: 4 to 4 1/2 cups all-purpose flour, more for rolling dough

4 to 4$1/2 cups all-purpose flour , more for rolling dough

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Royal icing and cinnamon candies, for decorating, optional.

Royal icing and cinnamon candies , for decorating , optional.

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Input: 1 cup sugar


Input: 1 1/3 cups cane syrup, preferably Steen’s (see note)

1$1/3 cups cane syrup , preferably Steen’s ( see note )

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons white vinegar


Input: 1 teaspoon salt


Input: 3 to 4 quarts popped corn, preferably not microwave popcorn, lightly salted (see note)

3 to 4 quarts popped corn , preferably not microwave popcorn , lightly salted ( see note )

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

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


Input: 3/4 cup roasted salted peanuts (optional)

3/4 cup roasted salted peanuts ( optional )

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons butter, more for hands

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon baking soda.


Input: 3/4 cup dried currants


Input: 2 tablespoons brandy


Input: 3/4 cup whole-wheat pastry flour


Input: 2/3 cup all-purpose flour


Input: 1/2 teaspoon salt


Input: 4 ounces (1 stick) unsalted butter, slightly softened

4 ounces ( 1 stick ) unsalted butter , slightly softened

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

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Input: 1/2 cup sugar


Input: 1/2 teaspoon cinnamon


Input: 1/4 teaspoon nutmeg


Input: 1/4 teaspoon ground allspice


Input: 1 large egg, beaten


Input: 1 teaspoon vanilla extract


Input: 3/4 cup sifted confectioners’ sugar


Input: 4 teaspoons milk.


Input: 4 ounces (1 stick) cold unsalted butter, cut into 8 pieces

4 ounces ( 1 stick ) cold unsalted butter , cut into 8 pieces

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

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


Input: 1/4 cup sugar


Input: 1 cup plus 2 tablespoons all-purpose flour, more for flouring paper

1 cup plus 2 tablespoons all-purpose flour , more for flouring paper

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

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


Input: Pinch of fine salt


Input: 1/3 cup dried currants (see note)

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NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 packed tablespoon finely diced crystallized ginger.

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Butter for pan and parchment paper

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup molasses


Input: 1/2 cup shortening, preferably trans fat-free

1/2 cup shortening , preferably trans fat-free

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Input: 1 tablespoon ground ginger


Input: 1/2 cup dark brown sugar, like muscovado

1/2 cup dark brown sugar , like muscovado

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Input: 1 teaspoon baking soda


Input: 1 cup buttermilk


Input: 3 cups flour, more as needed.

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Input: 1 1/2 cups Rice Krispies


Input: 1 cup crunchy peanut butter


Input: 1 cup confectioners’ sugar


Input: 2 tablespoons butter or margarine, at room temperature

2 tablespoons butter or margarine , at room temperature

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Input: 12 ounces white chocolate


Input: Colored sugar for sprinkling (optional).

Colored sugar for sprinkling ( optional ) .

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Input: 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour

2 cups minus 2 tablespoons ( 8$1/2 ounces ) cake flour

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

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YesPAREN NoPAREN NoPAREN YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1 2/3 cups (8 1/2 ounces) bread flour

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NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1 1/4 teaspoons baking soda


Input: 1 1/2 teaspoons baking powder


Input: 1 1/2 teaspoons coarse salt


Input: 2 1/2 sticks (1 1/4 cups) unsalted butter

2$1/2 sticks ( 1$1/4 cups ) unsalted butter

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NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1 1/4 cups (10 ounces) light brown sugar

1$1/4 cups ( 10 ounces ) light brown sugar

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

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Input: 1 cup plus 2 tablespoons (8 ounces) granulated sugar

1 cup plus 2 tablespoons ( 8 ounces ) granulated sugar

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

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Input: 2 large eggs


Input: 2 teaspoons natural vanilla extract


Input: 1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)

1$1/4 pounds bittersweet chocolate disks or fèves , at least 60 percent cacao content ( see note )

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

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

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


Input: Sea salt.


Input: 2 cups all-purpose flour


Input: 2/3 cup granulated sugar


Input: 1 tablespoon finely chopped fresh rosemary

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon plus 1 pinch kosher salt

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup (2 sticks) unsalted cold butter, cut into 1-inch chunks

1 cup ( 2 sticks ) unsalted cold butter , cut into 1-inch chunks

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


Input: 1 to 2 teaspoons rosemary, chestnut or other dark, full-flavored honey (optional)

1 to 2 teaspoons rosemary , chestnut or other dark , full-flavored honey ( optional )

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

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


Input: 2 egg whites, at room temperature

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Input: 2 pinches cream of tartar


Input: 1/8 teaspoon salt


Input: 1/2 vanilla bean, seeds scraped from pod; or 1 teaspoon vanilla extract

1/2 vanilla bean , seeds scraped from pod; or 1 teaspoon vanilla extract

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Input: 1/2 cup superfine sugar.


Input: 1 1/2 cups sugar


Input: 1 1/4 cups blanched slivered almonds


Input: 1/4 cup potato starch


Input: 3 large egg whites


Input: Pinch fine sea salt


Input: 1 1/2 teaspoons almond extract


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: 2 bunches scallions, trimmed and cut in thin slices

2 bunches scallions , trimmed and cut in thin slices

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Input: 1 large red bell pepper, seeded and diced

1 large red bell pepper , seeded and diced

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

1 to 2 plump garlic cloves ( to taste ) , minced

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


Input: Salt and freshly ground pepper


Input: 1 cup frozen peas, thawed (you can do this by covering with boiling water for 10 minutes, then draining)

1 cup frozen peas , thawed ( you can do this by covering with boiling water for 10 minutes , then draining )

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

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

NoCAP NoCAP 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 YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 10 large or extra-large eggs


Input: 3 tablespoons low-fat milk


Input: 2 tablespoons minced flat-leaf parsley


Input: 3 tablespoons butter


Input: 12 ounces extra-sharp cheddar cheese, coarsely grated

12 ounces extra-sharp cheddar cheese , coarsely grated

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Input: 12 ounces American cheese or cheddar cheese, coarsely grated

12 ounces American cheese or cheddar cheese , coarsely grated

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Input: 1 pound elbow pasta, boiled in salted water until just tender, drained, and rinsed under cold water

1 pound elbow pasta , boiled in salted water until just tender , drained , and rinsed under cold water

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

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

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


Input: 1/8 teaspoon cayenne (optional)

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Input: Salt


Input: 2/3 cup whole milk.


Input: 2 tablespoons butter


Input: 1 cup cottage cheese (not lowfat)

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NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 cups milk (not skim)

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NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon dry mustard


Input: Pinch cayenne


Input: Pinch freshly grated nutmeg


Input: 1/2 teaspoon salt


Input: 1/4 teaspoon freshly ground black pepper

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound sharp or extra-sharp cheddar cheese, grated

1 pound sharp or extra-sharp cheddar cheese , grated

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound elbow pasta, uncooked.

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 silver tip roast, 5 pounds, or rib roast, 7 pounds

1 silver tip roast , 5 pounds , or rib roast , 7 pounds

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

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


Input: Fine sea salt


Input: Freshly ground black pepper


Input: 4 tablespoons olive oil


Input: 2 onions, coarsely chopped


Input: 4 cloves garlic, cut into slivers

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 large or 4 medium ripe tomatoes

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 sprigs thyme, woody stems discarded

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 to 6 pound Pekin (Long Island) duck

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 3 tablespoons kosher salt


Input: 1 tablespoon 5-spice powder, preferably homemade (see note)

1 tablespoon 5-spice powder , preferably homemade ( see note )

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 large orange, zested and cut into 6 wedges

1 large orange , zested and cut into 6 wedges

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Input: 1 tablespoon grated ginger


Input: 1 tablespoon grated garlic


Input: 2 cups orange juice


Input: 1 tablespoons honey


Input: 2 tablespoons Demerara sugar


Input: 2 tablespoons soy sauce


Input: 1 2-inch piece of ginger, thickly sliced

1 2-inch piece of ginger , thickly sliced

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Input: 3 star anise


Input: 1 ounce (about 1 cup) dried mushrooms, preferably porcinis

1 ounce ( about 1 cup ) dried mushrooms , preferably porcinis

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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: 2 shallots or 1/2 medium onion, finely chopped

2 shallots or 1/2 medium onion , finely chopped

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Input: 2 garlic cloves, minced


Input: 1 pound white or cremini mushrooms, cleaned, trimmed, and quartered or sliced 1/2 inch thick

1 pound white or cremini mushrooms , cleaned , trimmed , and quartered or sliced 1/2 inch thick

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Input: 1 pound wild mushrooms, trimmed and brushed clean, or oyster mushrooms, trimmed and torn into pieces if very large

1 pound wild mushrooms , trimmed and brushed clean , or oyster mushrooms , trimmed and torn into pieces if very large

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

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

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


Input: Salt to taste


Input: 2 teaspoons all-purpose flour


Input: 1/2 cup dry white wine such as sauvignon blanc or pinot grigio

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

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


Input: 2 teaspoons chopped fresh rosemary or 1 teaspoon dried

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Input: 2 teaspoons chopped fresh thyme


Input: Freshly ground pepper


Input: 2 to 4 tablespoons finely chopped flat-leaf parsley

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 eggs


Input: 2 teaspoons milk


Input: Salt and freshly ground pepper to taste

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons extra virgin olive oil or unsalted butter

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

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Input: 1/4 cup mushroom ragoût


Input: 1 to 2 teaspoons freshly grated Parmesan, or 1 tablespoon grated Gruyère

1 to 2 teaspoons freshly grated Parmesan , or 1 tablespoon grated Gruyère

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

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Input: 1 Whole Wheat Yeasted Olive Oil Crust (1/2 recipe)

1 Whole Wheat Yeasted Olive Oil Crust ( 1/2 recipe )

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NoCAP YesCAP YesCAP YesCAP YesCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 cups mushroom ragoût


Input: 3 eggs


Input: 1/2 cup low-fat or whole milk (3/4 cup if using a 10-inch crust)

1/2 cup low-fat or whole milk ( 3/4 cup if using a 10-inch crust )

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


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

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YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


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

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Input: 3 ounces feta, crumbled (about 3/4 cup)

3 ounces feta , crumbled ( about 3/4 cup )

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Input: 1 egg, beaten


Input: 2 cups mushroom ragoût


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

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

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


Input: 1 1/2 cups cooked wild rice (1/2 cup uncooked)

1$1/2 cups cooked wild rice ( 1/2 cup uncooked )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons butter, melted


Input: 3 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 sheets phyllo dough


Input: 6 tablespoons mushroom ragoût


Input: 1 teaspoon chopped canned chipotle in adobo (more to taste)

1 teaspoon chopped canned chipotle in adobo ( more to taste )

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

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

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


Input: 4 corn tortillas


Input: 1 1/2 ounces grated Monterey Jack or Gruyère (about 1/3 cup)

1$1/2 ounces grated Monterey Jack or Gruyère ( about 1/3 cup )

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

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

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


Input: 1 5- to 6-pound Pekin (Long Island) duck

1 5- to 6-pound Pekin ( Long Island ) duck

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 3 tablespoons kosher salt


Input: 1 tablespoon 5-spice powder, preferably homemade (see note)

1 tablespoon 5-spice powder , preferably homemade ( see note )

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 YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 large orange, zested and cut into 6 wedges

1 large orange , zested and cut into 6 wedges

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: 1 tablespoon grated ginger


Input: 1 tablespoon grated garlic


Input: 2 cups orange juice


Input: 1 tablespoons honey


Input: 2 tablespoons Demerara sugar


Input: 2 tablespoons soy sauce


Input: 1 2-inch piece of ginger, thickly sliced

1 2-inch piece of ginger , thickly sliced

B-QTY B-COMMENT B-UNIT O 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: 2 pounds butternut squash, peeled, seeded and cut into 1-inch cubes

2 pounds butternut squash , peeled , seeded and cut into 1-inch cubes

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

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: 4 tablespoons butter


Input: 3 star anise


Input: Salt and pepper


Input: 1/2 cup parsley leaves\n


Input: 2 large garlic cloves\n


Input: 1/2 teaspoon kosher salt\n


Input: 1/4 teaspoon black pepper\n


Input: 10 tablespoons unsalted butter, softened\n

10 tablespoons unsalted butter , softened\n

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup plus 1 1/2 tablespoons Pernod or pastis\n

1/4 cup plus 1$1/2 tablespoons Pernod or pastis\n

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

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds mussels, scrubbed\n


Input: 1/3 cup bread crumbs\n


Input: 1/4 cup crème fraîche or sour cream

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 teaspoon finely grated lemon zest\n

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 ounces Salmon roe or other caviar\n

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Potato chips\n


Input: 1 1/2 teaspoons lemon juice


Input: 1 teaspoon kosher salt


Input: 1 tablespoon prepared horseradish


Input: 1 teaspoon hot sauce


Input: 1 teaspoon ketchup


Input: 3/4 cup mayonnaise\n


Input: 1 teaspoon Worcestershire sauce\n


Input: 1/2 teaspoon hot sauce\n


Input: 1/4 teaspoon black pepper \n


Input: 2 garlic cloves, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kosher salt and black pepper, as needed

Kosher salt and black pepper , as needed

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 anchovy fillets, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon Dijon mustard


Input: 4 teaspoons fresh lemon juice, more to taste

4 teaspoons fresh lemon juice , more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup extra-virgin olive oil


Input: 2 quarts cleaned arugula


Input: 1/2 teaspoon finely grated lime zest\n

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small shallot, peeled and finely chopped\n

1 small shallot , peeled and finely chopped\n

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons unsalted butter\n


Input: 1/2 teaspoon vanilla extract\n


Input: 2 tablespoons peanut oil\n


Input: Salt\n


Input: 1 tablespoon lime juice\n


Input: 2 teaspoons Asian fish sauce\n


Input: 1 (4- to 6-pound) whole fish, such as black sea bass, blackfish or arctic char, cleaned\n

1 ( 4- to 6-pound ) whole fish , such as black sea bass , blackfish or arctic char , cleaned\n

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

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

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

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


Input: 3 tablespoons extra-virgin olive oil, more as needed\n

3 tablespoons extra-virgin olive oil , more as needed\n

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon coarse kosher salt, more as needed\n

1/4 teaspoon coarse kosher salt , more as needed\n

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: 1/4 teaspoon black pepper, more as needed\n

1/4 teaspoon black pepper , more as needed\n

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: Thinly sliced lemon, as needed, plus lemon wedges for serving\n

Thinly sliced lemon , as needed , plus lemon wedges for serving\n

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

YesCAP 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 bunch fresh herbs, such as sage, thyme or rosemary\n

1 small bunch fresh herbs , such as sage , thyme or rosemary\n

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

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 pound wild mushrooms, including maitake and oyster, cut into 1-inch pieces\n

1 pound wild mushrooms , including maitake and oyster , cut into 1-inch pieces\n

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

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: Best quality extra-virgin olive oil, for serving\n

Best quality extra-virgin olive oil , for serving\n

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Olive oil, for greasing pan\n

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Flaky sea salt, for serving\n

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound lump crab meat\n


Input: 4 ounces canned oysters, drained and coarsely chopped to yield 1/2 cup\n

4 ounces canned oysters , drained and coarsely chopped to yield 1/2 cup\n

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 NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 ounces (1 cup) Monterey Jack cheese, coarsely grated \n

4 ounces ( 1 cup ) Monterey Jack cheese , coarsely grated \n

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

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

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


Input: 1 jalapeño, seeded if desired, finely chopped

1 jalapeño , seeded if desired , finely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ounces (1/4 cup) Parmigiano-Reggiano cheese, grated \n

2 ounces ( 1/4 cup ) Parmigiano-Reggiano cheese , grated \n

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup thinly sliced scallions\n


Input: 1/2 teaspoon kosher salt\n


Input: Crackers or bread, for serving\n

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small head radicchio, trimmed and thinly sliced

1 small head radicchio , trimmed and thinly sliced

B-QTY B-COMMENT B-UNIT 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 NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 jalapeño, seeded if desired, and minced

1 jalapeño , seeded if desired , and minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons roughly chopped cilantro\n


Input: Cucumber rounds or shot glasses, for serving\n

Cucumber rounds or shot glasses , for serving\n

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Chopped roasted peanuts, for serving (optional)\n

Chopped roasted peanuts , for serving ( optional ) \n

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 1 large egg yolk


Input: 1/2 teaspoon black pepper, more as needed

1/2 teaspoon black pepper , 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: 2/3 cup plus 2 tablespoons extra-virgin olive oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds large shrimp, shelled and deveined

2 pounds large shrimp , shelled and deveined

B-QTY B-UNIT 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: 1 pound cleaned squid\n


Input: 1 cup farro


Input: 1 cup apple cider


Input: 2 teaspoons kosher salt, more as needed

2 teaspoons kosher salt , 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: 2 bay leaves


Input: 8 tablespoons extra-virgin olive oil


Input: 2 tablespoons fresh lemon juice


Input: 70 grams Parmesan cheese, shaved with a vegetable peeler (1/2 cup)

70 grams Parmesan cheese , shaved with a vegetable peeler ( 1/2 cup )

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

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

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


Input: 70 grams chopped pistachio nuts (1/2 cup)

70 grams chopped pistachio nuts ( 1/2 cup )

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 cups arugula leaves


Input: 1 cup mint leaves


Input: 3/4 cup halved cherry or grape tomatoes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup thinly sliced radish


Input: Maldon or other flaky sea salt, for finishing

Maldon or other flaky sea salt , for finishing

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup parsley or basil leaves, torn

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large sweet potatoes


Input: Coarse salt and freshly ground pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon unsalted butter


Input: 1 medium onion, thinly sliced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 to 1/2 cup creme fraiche

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon Hungarian paprika


Input: 120 grams (3/4 cup) unbleached all-purpose flour \n

120 grams ( 3/4 cup ) unbleached all-purpose flour \n

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 45 grams (1/2 cup) almond meal (see note) \n

45 grams ( 1/2 cup ) almond meal ( see note ) \n

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

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

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


Input: 35 grams (3 tablespoons) sugar, preferably unrefined vanilla sugar (see note)\n

35 grams ( 3 tablespoons ) sugar , preferably unrefined vanilla sugar ( see note ) \n

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

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

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


Input: 1/2 teaspoon salt, preferably fine sea salt \n

1/2 teaspoon salt , preferably fine sea salt \n

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons unsalted butter, chilled and cut into cubes\n

6 tablespoons unsalted butter , chilled and cut into cubes\n

B-QTY B-UNIT 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 NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large egg yolk \n


Input: 1/2 teaspoon pure vanilla extract\n


Input: 80 grams (1 cup) sliced almonds\n

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 30 grams (1/3 cup) candied orange or lemon peel, cut into tiny cubes\n

30 grams ( 1/3 cup ) candied orange or lemon peel , cut into tiny cubes\n

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

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


Input: 65 grams (1/3 cup) sugar, preferably vanilla sugar \n

65 grams ( 1/3 cup ) sugar , preferably vanilla sugar \n

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

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

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


Input: 2 tablespoons chestnut honey or other intensely flavored honey\n

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2  pounds ground lamb


Input: 1 large egg


Input: 1/2 cup crumbled feta cheese


Input: 1/3 cup bread crumbs


Input: 3 tablespoons chopped parsley


Input: 2 tablespoons tomato paste


Input: 2 tablespoons milk or water


Input: 1/2 teaspoon garlic powder


Input: 1/2 teaspoon salt


Input: 1 to 2 tablespoons olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup coarsely chopped onions


Input: 1 medium green pepper, seeded and\ncoarsely chopped

1 medium green pepper , seeded and\ncoarsely chopped

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup dry red wine or dry vermouth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup water


Input: 1 can (28 ounces) crushed tomatoes in purée (or substitute a 28-ounce\ncan of plum tomatoes, including liquid, combined with a 6-ounce can of\ntomato paste)

1 can ( 28 ounces ) crushed tomatoes in purée ( or substitute a 28-ounce\ncan of plum tomatoes , including liquid , combined with a 6-ounce can of\ntomato paste )

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

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

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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 to 1 teaspoon garlic powder

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup pitted, chopped kalamata olives

1/3 cup pitted , chopped kalamata olives

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup crumbled feta cheese, plus more\nfor garnish

1/4 cup crumbled feta cheese , plus more\nfor garnish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chopped parsley


Input: 1/4 to 1/2 teaspoon crushed red pepper

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon dried oregano


Input: 1/8 to 1/4 teaspoon ground cinnamon

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 to 2 teaspoons sugar (optional)\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: Salt and freshly ground pepper


Input: 1 tablespoon olive oil or butter

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup finely chopped onions


Input: 1 1/2 cups arborio rice


Input: 1/2 cup dry white wine or dry vermouth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 to 3 1/2 cups chicken or vegetable broth

3 to 3$1/2 cups chicken or vegetable broth

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 ounce dried porcini, broken into bits

1 ounce dried porcini , broken into bits

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup frozen peas


Input: 1/2 cup grated Parmesan, plus more to pass at the table

1/2 cup grated Parmesan , plus more to pass at the table

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

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

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


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons chopped parsley, for garnish

2 tablespoons chopped parsley , for garnish

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 pounds meaty short ribs, excess fat removed

4 pounds meaty short ribs , excess fat removed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups chicken or beef broth

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup coarsely chopped leeks (green parts included) or onions

1 cup coarsely chopped leeks ( green parts included ) or onions

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

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

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


Input: 1 tablespoon balsamic vinegar, plus more if needed

1 tablespoon balsamic vinegar , plus more if needed

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons Japanese soy sauce


Input: 1 1/4 cups tightly packed pitted prunes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 to 6 large Yukon Gold potatoes, washed and left whole

4 to 6 large Yukon Gold potatoes , washed and left whole

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

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

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


Input: 1 to 1 1/2 tablespoons grated fresh ginger

1 to 1$1/2 tablespoons grated fresh ginger

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground pepper


Input: 1/4 cup thinly sliced scallions, for garnish

1/4 cup thinly sliced scallions , for garnish

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 lemon, ends trimmed, halved lengthwise, seeds removed, and thinly sliced crosswise into wedges

1/2 lemon , ends trimmed , halved lengthwise , seeds removed , and thinly sliced crosswise into wedges

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

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


Input: 4 bone-in, skin-on chicken thighs (about 1 and 1/2 pounds)

4 bone-in , skin-on chicken thighs ( about 1 and 1/2 pounds )

B-QTY B-COMMENT O I-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 NoCAP

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


Input: 1 tablespoon plus 1 teaspoon extra-virgin olive oil

B-QTY B-UNIT B-COMMENT B-QTY I-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 tablespoon chopped sage


Input: 1 tablespoon olive oil\n


Input: 1 cup coarsely chopped onion\n


Input: 1 tablespoon mild or hot chili powder\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons whole cumin seeds\n


Input: 1 1/2 teaspoons dried oregano leaves\n


Input: 7 cups water\n


Input: 1 pound (2 1/2 cups) black beans, picked over and rinsed\n

1 pound ( 2$1/2 cups ) black beans , picked over and rinsed\n

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

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

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


Input: 4 ounces diced Spanish chorizo\n


Input: 4 to 6 cloves garlic, minced\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 2 bay leaves\n


Input: Salt to taste


Input: 1 large, ripe Hass avocado, diced\n

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP

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Input: 2 large plum tomatoes, seeded and chopped\n

2 large plum tomatoes , seeded and chopped\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup chopped red onion\n


Input: 1/4 cup chopped cilantro\n


Input: 1 jalapeño, seeded and diced (optional)\n

1 jalapeño , seeded and diced ( optional ) \n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 2 to 3 tablespoons freshly squeezed lime juice\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: 1 large egg yolk, at room temperature

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 1/2 teaspoons Dijon mustard


Input: Juice of 1/2 lemon


Input: 1 cup grapeseed oil, more for frying

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 teaspoons bourbon


Input: 1 teaspoon salt, more for mayonnaise

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: 1/4 teaspoon black pepper, more for mayonnaise

1/4 teaspoon black pepper , more for mayonnaise

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 cups milk


Input: 4 tablespoons unsalted butter


Input: 1 teaspoon hot sauce, such as Tabasco

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup coarse corn grits


Input: All-purpose flour, as needed


Input: Sliced country ham, torn into thin slivers, for serving

Sliced country ham , torn into thin slivers , for serving

O B-NAME I-NAME B-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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons red miso


Input: 2 tablespoons plus 1/2 cup dry red wine

B-QTY B-UNIT B-COMMENT I-COMMENT I-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 1/2 pounds sablefish fillets


Input: 5 tablespoons unsalted butter


Input: 1/2 cup hazelnuts, shelled, skinned, toasted and very finely chopped

1/2 cup hazelnuts , shelled , skinned , toasted and very finely chopped

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

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


Input: 2 teaspoons honey


Input: Salt and ground black pepper


Input: 5 medium Yukon gold potatoes (1 1/4 pounds)\n

5 medium Yukon gold potatoes ( 1$1/4 pounds ) \n

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 1 white onion, diced\n


Input: 1 3/4 teaspoons kosher salt, more as needed\n

1$3/4 teaspoons kosher salt , more as needed\n

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 NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 teaspoon black pepper, more as needed\n

3/4 teaspoon black pepper , more as needed\n

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 NoPAREN NoPAREN NoPAREN NoPAREN


Input: About 1 1/2 cups extra-virgin olive oil\n

About 1$1/2 cups extra-virgin olive oil\n

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 large eggs\n


Input: 3/4 cup halved cherry or grape tomatoes\n

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup diced Italian frying pepper (also called Cubanelle), or green bell pepper\n

1/3 cup diced Italian frying pepper ( also called Cubanelle ) , or green bell pepper\n

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

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

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


Input: 1/4 cup sliced scallion, white and green parts\n

1/4 cup sliced scallion , white and green parts\n

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 garlic clove, minced\n


Input: 130 grams all-purpose flour  (1 cup)

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

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NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 teaspoon salt


Input: 2 large eggs, lightly beaten

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup whole milk, 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: 2 tablespoons melted butter, for frying pancakes

2 tablespoons melted butter , for frying pancakes

B-QTY B-UNIT 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: 1 whole chicken, about 3 1/2 pounds, or use 2 pounds chicken thighs

1 whole chicken , about 3$1/2 pounds , or use 2 pounds chicken thighs

B-QTY B-COMMENT B-NAME O I-COMMENT I-COMMENT O O I-COMMENT I-COMMENT I-COMMENT O B-NAME 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: Salt and pepper


Input: 1 small bunch thyme, plus 2 teaspoons chopped thyme leaves\n

1 small bunch thyme , plus 2 teaspoons chopped thyme leaves\n

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

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\n


Input: 8 ounces chanterelle mushrooms, roughly chopped\n

8 ounces chanterelle mushrooms , roughly chopped\n

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 small garlic cloves, minced\n

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 ounce dried black trumpet mushrooms, soaked in warm water 10 minutes, rinsed, drained and patted dry\n

1/2 ounce dried black trumpet mushrooms , soaked in warm water 10 minutes , rinsed , drained and patted dry\n

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

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


Input: 4 tablespoons butter, more as needed\n

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium onion, finely diced\n

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups finely diced leeks\n


Input: 2 tablespoons all-purpose flour\n


Input: 1 cup hot chicken broth\n


Input: 1/4 cup white wine\n


Input: 1/2 cup crème fraîche, for garnish\n

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons finely slivered chives\n


Input: 55 grams butter (3 tablespoons plus 2 teaspoons)

55 grams butter ( 3 tablespoons plus 2 teaspoons )

B-QTY B-UNIT 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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 35 grams Parmesan (1/3 cup), grated

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 20 grams minced shallot (2 tablespoons)

20 grams minced shallot ( 2 tablespoons )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 45 grams flour (4 tablespoons), sifted

45 grams flour ( 4 tablespoons ) , sifted

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1 1/2 cups milk


Input: 3 grams salt (1/2 teaspoon), more as needed

3 grams salt ( 1/2 teaspoon ) , more as needed

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 YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN YesPAREN NoPAREN


Input: Pinch of freshly ground white pepper

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pinch of nutmeg


Input: 6 large egg yolks


Input: 7 large egg whites


Input: 1 gram cream of tartar (1/8 teaspoon)

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

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 100 grams Gruyère cheese (1 cup), grated

100 grams Gruyère cheese ( 1 cup ) , grated

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1 good-size black or white truffle, grated (optional)

1 good-size black or white truffle , grated ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 pound broccoli rabe or baby broccoli (1 medium-size bunch)

1/2 pound broccoli rabe or baby broccoli ( 1 medium-size bunch )

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

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

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


Input: 1 tablespoon extra-virgin olive oil


Input: 1 plump garlic clove, minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon chopped fresh thyme


Input: Salt and black pepper


Input: Soft butter, for the baking dish (or dishes)

Soft butter , for the baking dish ( or dishes )

O 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 5 large eggs


Input: 3 grams salt (1/2 teaspoon)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup milk


Input: 50 grams dry bread crumbs (scant 2/3 cup)

50 grams dry bread crumbs ( scant 2/3 cup )

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


Input: 85 grams Gruyère, grated (3/4 cup)

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 50 grams Parmesan, grated (about 1/2 cup)

50 grams Parmesan , grated ( about 1/2 cup )

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Black pepper


Input: 2 1/4 cups milk


Input: 1 1/2 vanilla beans


Input: 135 grams sugar (2/3 cup), divided

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 6 large egg yolks


Input: 1 tablespoon butter, softened, for greasing pan

1 tablespoon butter , softened , for greasing pan

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 85 grams cake flour (scant 3/4 cup)

B-QTY B-UNIT 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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 14 grams cornstarch (1 1/2 tablespoons)

14 grams cornstarch ( 1$1/2 tablespoons )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 120 grams eggs (2 extra-large eggs plus 1 tablespoon)

120 grams eggs ( 2 extra-large eggs plus 1 tablespoon )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 150 grams sugar (2/3 cup), divided

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 2 teaspoons vanilla extract


Input: 85 grams egg whites (2 1/2 whites)

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

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Input: Pinch of salt


Input: 1 tablespoon butter, melted


Input: 1/3 cup cream sherry, more to taste

O 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: 1/3 cup raspberry jam


Input: 2 2/3 cups chilled crème anglaise (see recipe)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/4 ounces bourbon


Input: 1 cup plus 1 tablespoon heavy cream

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

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Input: Freshly grated nutmeg


Input: 1 teaspoon balsamic vinegar


Input: 1 tablespoon sherry vinegar or red wine vinegar

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Input: Salt and freshly ground pepper to taste

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Input: 3 tablespoons grapeseed oil or sunflower oil

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Input: 1 tablespoon extra virgin olive oil

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Input: 2 large or 4 small beets, roasted, peeled and cut in rounds or half-moons (depending on the size)

2 large or 4 small beets , roasted , peeled and cut in rounds or half-moons ( depending on the size )

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

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Input: 1 pound oranges, peel and pith removed, cut into slices or half-moons (depending on the size)

1 pound oranges , peel and pith removed , cut into slices or half-moons ( depending on the size )

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

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Input: 4 cups wild or baby arugula

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Input: 2 tablespoons chopped cilantro


Input: 1/4 cup chopped walnuts (1 ounce)

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Input: About 750 grams oranges (you may not need all of them)

About 750 grams oranges ( you may not need all of them )

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Input: 2 pink grapefruit


Input: Cinnamon


Input: 1 vanilla bean


Input: 3 egg yolks


Input: 75 grams sugar (about 1/3 cup)

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Input: 75 grams crème fraîche (about 1/3 cup)

75 grams crème fraîche ( about 1/3 cup )

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Input: 1 tablespoon rum


Input: 3 tablespoons fresh lemon juice


Input: Salt to taste


Input: 1 1/2 teaspoons mild honey or sugar

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Input: 1 teaspoon crushed cumin seeds


Input: 6 tablespoons extra virgin olive oil

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

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Input: Pinch of cayenne (optional)

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Input: 1 cup couscous


Input: Salt to taste


Input: 2 medium fennel bulbs (about 1 1/4 pounds), quartered and cored

2 medium fennel bulbs ( about 1$1/4 pounds ) , quartered and cored

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Input: 2 tablespoons chopped imported black olives (about 1/2 ounce), plus 12 imported black olives, pitted and halved

2 tablespoons chopped imported black olives ( about 1/2 ounce ) , plus 12 imported black olives , pitted and halved

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

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Input: 4 navel oranges or 6 to 8 Valencia oranges (depending on the size)

4 navel oranges or 6 to 8 Valencia oranges ( depending on the size )

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

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Input: Chopped fresh parsley or fennel fronds for garnish

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Input: 1/4 cup fresh lime juice


Input: 2 tablespoons mild honey or agave nectar

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Input: 2 teaspoons finely minced or grated fresh ginger

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Input: 2 pink grapefruit


Input: 2 ripe but firm pears


Input: 1/2 pound red grapes, cut in half

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Input: 6 dates, pitted and halved or quartered

6 dates , pitted and halved or quartered

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Input: Seeds from 1 small pomegranate


Input: 1 tablespoon chia seeds (more to taste)

1 tablespoon chia seeds ( more to taste )

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Input: 2 to 3 tablespoons finely grated coconut (to taste)

2 to 3 tablespoons finely grated coconut ( to taste )

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Input: 1 pink grapefruit


Input: 1 teaspoon mild honey or agave syrup

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Input: Pinch of salt


Input: 1 tablespoon plus 1 teaspoon sherry vinegar or cider vinegar

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

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Input: 2 tablespoons grapeseed oil or sunflower oil

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Input: 1 tablespoon extra virgin olive oil

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

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Input: 1 bunch broccoli, broken into florets, stems peeled and chopped

1 bunch broccoli , broken into florets , stems peeled and chopped

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Input: 2 tablespoons sugar


Input: 1 (1/4-ounce) package active dry yeast

1 ( 1/4-ounce ) package active dry yeast

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Input: 4 large eggs, at room temperature

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Input: 250 grams all-purpose flour (2 cups)

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Input: 4 grams fine sea salt (1/2 teaspoon)

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