Input: 1/4 to 1/2 cup extra-virgin olive oil

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

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Input: Coarse salt and freshly ground pepper to taste

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

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Input: 1/2 cup fresh coriander, chopped

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

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Input: 1 to 2 fresh green chilies (according to taste), seeded and chopped

1 to 2 fresh green chilies ( according to taste ) , seeded and chopped

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

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Input: 1/8 teaspoon salt, optional


Input: Freshly ground black pepper to taste

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

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Input: Parmigiano Reggiano


Input: 4 ripe avocados


Input: 1/2 cup finely chopped red onion

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

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Input: 2 medium tomatoes, seeded and chopped

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Input: 3/4 pound tiny new potatoes


Input: 1 pound ripe field tomatoes


Input: 1 clove garlic


Input: 1 teaspoon olive oil


Input: 1/4 teaspoon hot pepper flakes


Input: 1 pound arugula


Input: 9 ounces fresh no-egg linguine


Input: 8 small Greek, Italian or French black olives

8 small Greek , Italian or French black olives

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

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Input: 2 egg whites


Input: 3 tablespoons fresh thyme leaves


Input: 1 1/2 tablespoons Dijon mustard


Input: Salt, if desired, and freshly ground black pepper to taste

Salt , if desired , and freshly ground black pepper to taste

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

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Input: 3 skinless, boneless chicken breasts, about 1 pound, 2 ounces

3 skinless , boneless chicken breasts , about 1 pound , 2 ounces

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Input: 1/4 cup flour


Input: 2 tablespoons canola oil


Input: 2 10- ounce containers brussels sprouts, washed and trimmed

2 10- ounce containers brussels sprouts , washed and trimmed

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

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Input: 6 tablespoons chicken stock or broth

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

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Input: 2 teaspoons sugar


Input: 4 tablespoons lemon juice


Input: 2 tablespoons canned roasted red peppers, rinsed, drained and chopped

2 tablespoons canned roasted red peppers , rinsed , drained and chopped

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

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Input: Freshly ground black pepper to taste

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

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Input: Whipped cream


Input: 1 large onion


Input: 3 large baking potatoes


Input: 1/2 cup Key lime juice (see note)

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

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Input: 1/2 teaspoon cream of tartar


Input: 1 9-inch graham cracker crust


Input: 1/4 teaspoon white pepper


Input: 1/2 cup flour


Input: 2 eggs, lightly beaten with 2 tablespoons water

2 eggs , lightly beaten with 2 tablespoons water

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

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Input: 1/2 cup clarified margarine or vegetable oil

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

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Input: 4 egg yolks


Input: 1 14-ounce can sweetened condensed milk

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

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Input: 1/4 cup tomato juice


Input: 1 teaspoon Italian seasoning


Input: Sugar to taste


Input: White pepper to taste


Input: Salt to taste


Input: 1 clove garlic, minced


Input: 2 cups tomatoes, peeled and chopped

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Input: 1/3 cup onions, chopped


Input: 1 stick butter


Input: 1 tablespoon chopped parsley


Input: 2 cups tomato concasse (recipe follows)

2 cups tomato concasse ( recipe follows )

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

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Input: 1 teaspoon salt


Input: 4 tablespoons lemon juice (2 tablespoons for fish seasoning, the rest for butter sauce)

4 tablespoons lemon juice ( 2 tablespoons for fish seasoning , the rest for butter sauce )

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

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Input: 1 teaspoon Worcestershire sauce


Input: 2 pounds fillets of firm white fish, with bones and skin removed (see note)

2 pounds fillets of firm white fish , with bones and skin removed ( see note )

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

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Input: 4 bananas peeled, sliced in half, then sliced in half lengthwise

4 bananas peeled , sliced in half , then sliced in half lengthwise

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

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Input: Tabasco sauce to taste


Input: Bouquet garni (1 sprig each thyme, oregano, marjoram, basil tied in a cheesecloth)

Bouquet garni ( 1 sprig each thyme , oregano , marjoram , basil tied in a cheesecloth )

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

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Input: 1 bay leaf


Input: 1 teaspoon crushed red pepper flakes

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

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Input: 2 1/2 cups clam juice


Input: 1 pound cleaned and ground conch meat; to grind, thaw the meat and place in a food processor or blender and pulse (see note)

1 pound cleaned and ground conch meat; to grind , thaw the meat and place in a food processor or blender and pulse ( see note )

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

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

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

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


Input: 1 1/2 cups fish stock


Input: 1 1/2 cups canned tomato purée


Input: 1 1/2 cups Italian canned whole tomatoes, drained and coarsely chopped

1$1/2 cups Italian canned whole tomatoes , drained and coarsely chopped

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

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Input: 4 small new potatoes, peeled, diced and placed in cold water to prevent discoloration

4 small new potatoes , peeled , diced and placed in cold water to prevent discoloration

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

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Input: 1 poblano pepper, seeded, deribbed and chopped

1 poblano pepper , seeded , deribbed and chopped

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

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Input: 1/2 jalapeño pepper, seeded, deribbed and chopped

1/2 jalapeño pepper , seeded , deribbed and chopped

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

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Input: 1/2 red pepper, seeded, deribbed and chopped

1/2 red pepper , seeded , deribbed and chopped

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

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Input: 1/2 yellow pepper, seeded, deribbed and chopped

1/2 yellow pepper , seeded , deribbed and chopped

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Input: 3 ounces slab bacon, chopped

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

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Input: 1 medium onion, chopped

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


Input: 2 stalks celery, chopped


Input: 1 carrot, chopped


Input: 1/2 green pepper, seeded, deribbed and chopped

1/2 green pepper , seeded , deribbed and chopped

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

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Input: Pinch salt


Input: 1 tablespoon olive oil


Input: 1/8 cup light cream


Input: 1 teaspoon A1 sauce


Input: 2 teaspoons Worcestershire sauce


Input: 1 cup mayonnaise


Input: 3 1/2 teaspoons Colman's dry mustard


Input: 1 stick butter


Input: 1 tablespoon chopped parsley


Input: 2 cups tomato concasse (recipe follows)

2 cups tomato concasse ( recipe follows )

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

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Input: 1/2 cup clarified margarine or vegetable oil

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

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Input: 2 eggs, lightly beaten with 2 tablespoons water

2 eggs , lightly beaten with 2 tablespoons water

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

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Input: 1/2 cup flour


Input: 1/4 teaspoon white pepper


Input: 1 teaspoon salt


Input: 4 tablespoons lemon juice (2 tablespoons for fish seasoning, the rest for butter sauce)

4 tablespoons lemon juice ( 2 tablespoons for fish seasoning , the rest for butter sauce )

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Input: 1 teaspoon Worcestershire sauce


Input: 2 pounds fillets of firm white fish, with bones and skin removed (see note)

2 pounds fillets of firm white fish , with bones and skin removed ( see note )

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

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Input: 4 bananas peeled, sliced in half, then sliced in half lengthwise

4 bananas peeled , sliced in half , then sliced in half lengthwise

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Input: 2 pounds beets (3 very large or 4 to 6 medium)

2 pounds beets ( 3 very large or 4 to 6 medium )

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Input: 2 teaspoons coarsely chopped fresh rosemary

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

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Input: Salt and freshly ground pepper to taste

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

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Input: 1/2 cup flour


Input: 2 tablespoons butter


Input: Minced parsley or a few rosemary leaves for garnish

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

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Input: 1/8 teaspoon nutmeg


Input: 1/8 teaspoon cayenne pepper


Input: Freshly ground pepper to taste

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


Input: 1/2 cup heavy cream


Input: Salt to taste, if desired

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

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Input: 1 1/2 cups milk


Input: 2 pounds fresh spinach


Input: 1 tablespoon butter


Input: 2 tablespoons flour


Input: Salt to taste, if desired

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

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Input: Freshly ground pepper to taste

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


Input: 1/2 pound fresh shrimp, shelled and deveined

1/2 pound fresh shrimp , shelled and deveined

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

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Input: 1/2 cup heavy cream


Input: 2 cups milk


Input: 1/4 pound blue cheese, crumbled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound fresh spinach


Input: 6 tablespoons flour


Input: 6 cups chicken broth


Input: 1 cup finely chopped onions


Input: 4 tablespoons butter


Input: 1 tablespoon finely chopped shallots


Input: 2 teaspoons finely grated fresh ginger

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Input: 2 tablespoons white-wine vinegar


Input: 3 tablespoons butter


Input: 2 tablespoons heavy cream


Input: 1/4 cup dry white wine


Input: 2 tablespoons butter


Input: 2 tablespoons finely chopped shallots


Input: 1/2 pound fresh mushrooms, thinly sliced, about 3 cups

1/2 pound fresh mushrooms , thinly sliced , about 3 cups

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Input: 1/8 teaspoon freshly grated nutmeg


Input: 1 egg yolk


Input: Ginger butter sauce (see recipe)

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

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Input: 3/4 pound fresh spinach


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 4 skinless, boneless fillets of sole (or use any nonoily white-fleshed fish such as fluke or flounder), about 1/4 pound each

4 skinless , boneless fillets of sole ( or use any nonoily white-fleshed fish such as fluke or flounder ) , about 1/4 pound each

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

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

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


Input: 2 pounds apricots


Input: 2 tablespoons unsalted butter


Input: 1/2 cup sugar


Input: A pinch of salt


Input: About 2 tablespoons ice water


Input: 1 teaspoon sugar


Input: 1 cup unbleached all-purpose flour


Input: 6 tablespoons cold unsalted butter cut into small pieces

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Input: 1 tablespoon Dijon mustard


Input: 1 clove garlic


Input: 2 to 3 tablespoons balsamic vinegar (or to taste)

2 to 3 tablespoons balsamic vinegar ( or to taste )

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

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Input: Coarse salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup extra-virgin olive oil


Input: 1 bunch fresh chives, minced

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

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Input: 4 slices pancetta, grilled until crisp

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

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Input: 4 tomatoes, sliced thin


Input: 1/2 cup salted capers, soaked

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Input: Flour for dredging


Input: Peanut oil for deep frying


Input: 1/2 cup Italian parsley, chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon fresh ginger, minced

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

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Input: Coarse salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds Yukon Gold potatoes


Input: 1 tablespoon fresh rosemary leaves


Input: 2 tablespoons lemon juice


Input: 1 clove garlic, minced (green part removed)

1 clove garlic , minced ( green part removed )

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

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Input: 3 to 4 tablespoons olive oil

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Input: 4 6-to-8-ounce tuna steaks


Input: Freshly ground black pepper


Input: 2 whole chicken breasts, with skin, halved

2 whole chicken breasts , with skin , halved

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Input: 1/2 cup chopped fennel fronds, or a mixture of parsley and mint leaves

1/2 cup chopped fennel fronds , or a mixture of parsley and mint leaves

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

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: 2 tablespoons toasted pine nuts


Input: 1 medium head radicchio, cut into 2-inch chunks and the leaves separated

1 medium head radicchio , cut into 2-inch chunks and the leaves separated

B-QTY O 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 NoCAP

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


Input: 2 scallions, thinly sliced


Input: 1/2 pound wild mushrooms (or a mixture of flavorful cultivated mushrooms), cut into 1/4-inch slices

1/2 pound wild mushrooms ( or a mixture of flavorful cultivated mushrooms ) , cut into 1/4-inch slices

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

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

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


Input: Pepper to taste


Input: 1 orange


Input: Kosher salt


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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon red wine vinegar


Input: 1/2 teaspoon Dijon mustard


Input: 1/2 cup blood-orange juice


Input: 2 garlic cloves, peeled


Input: 1/4 cup tomato extract (available in specialty food markets) or 1/3 cup tomato paste

1/4 cup tomato extract ( available in specialty food markets ) or 1/3 cup tomato paste

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

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

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


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

1/3 cup plus 1$1/2 tablespoons extra virgin olive oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 tablespoons chopped flatleaf parsley

1$1/2 tablespoons chopped flatleaf parsley


Input: 12 to 14 anchovy fillets packed in oil, drained

12 to 14 anchovy fillets packed in oil , drained

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kosher salt


Input: 1 1/2 pounds spaghetti


Input: 2 cups dried bread crumbs, grated from stale bread

2 cups dried bread crumbs , grated from stale bread

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Loaf of rustic Italian bread, cut diagonally into thick slices

Loaf of rustic Italian bread , cut diagonally into thick slices

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

YesCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground black pepper


Input: 1 pound dandelion greens, trimmed and coarsely chopped

1 pound dandelion greens , trimmed and coarsely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Extra virgin olive oil


Input: 1/2 pound dried, split, skinless fava beans

1/2 pound dried , split , skinless fava beans

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kosher salt


Input: 1 small bunch flatleaf parsley, finely chopped

1 small bunch flatleaf parsley , finely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons chopped scallions


Input: Freshly ground pepper to taste

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


Input: 1 pound fresh fluke fillet, skinned and chilled

1 pound fresh fluke fillet , skinned and chilled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 to 2 limes


Input: Coarse sea salt


Input: 2 tablespoons sesame seeds


Input: 1 tablespoon olive oil


Input: 2 cups water


Input: Salt to taste


Input: 1 pound snow peas


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons fresh or canned chicken broth

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 teaspoon chopped garlic


Input: 1 teaspoon sugar or honey


Input: 2 tablespoons dry sherry


Input: 1 cup corn or vegetable oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup coarsely chopped scallions


Input: 1/4 teaspoon red hot-pepper flakes


Input: 2 tablespoons dark soy sauce


Input: 1 pound lean, tender beef, like fillet of beef or flank steak

1 pound lean , tender beef , like fillet of beef or flank steak

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

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


Input: 2 tablespoons cornstarch


Input: 2 medium-size green peppers


Input: Few drops almond extract


Input: 1/2 cups carrots (about 5 medium), peeled and coarsely grated

1/2 cups carrots ( about 5 medium ) , peeled and coarsely grated

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

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

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


Input: 1/2 cup crushed amaretti cookies


Input: 2 medium-size sweet red peppers


Input: Confectioners' sugar for dusting


Input: Grated zest of 1 lemon

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


Input: 1/4 cup sugar


Input: 4 eggs, separated


Input: 2 teaspoons baking powder


Input: 2 cups whole unpeeled almonds


Input: Unsalted butter and flour for pan

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 sprigs flat-leaf parsley


Input: 4 tablespoons unsalted butter


Input: 1 pound fresh spinach linguine


Input: 1 to 2 medium carrots (scant 1 cup)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 pound fresh snow peas


Input: 1 large yellow bell pepper


Input: 1 large red bell pepper


Input: 1/2 cup vinaigrette


Input: 1/2 cup chopped parsley


Input: Salt and pepper to taste

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


Input: 1/2 bunch, 6 sprigs, fresh thyme

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 bunch, 6 sprigs, fresh tarragon

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 cup virgin olive oil


Input: 8 8-ounce portions yellow fin tuna, cut 2 inches thick

8 8-ounce portions yellow fin tuna , cut 2 inches thick

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup olive oil


Input: 1 1/2 pounds fresh chanterelles


Input: 2 tablespoons freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: Pinch nutmeg


Input: 1/4 cup milk, approximately


Input: 1/4 teaspoon white pepper


Input: 1 1/2 cups flour


Input: 1/4 teaspoon salt


Input: 3 eggs


Input: Salt and pepper to taste

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


Input: 4 cloves garlic, mashed


Input: 1 branch fresh thyme


Input: 1 1/2 to 2 cups chicken stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 bulbs fennel


Input: 1 bay leaf


Input: Prepared fennel (see recipe)

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Salt and pepper to taste

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


Input: 3 1/2 to 4 cups cooked spaetzel (see recipe)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/2 cups leeks, cut in 1/2-inch dice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 quart chicken stock or consomme

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds smoked chicken, cut in 3/4-inch dice

1$1/2 pounds smoked chicken , cut in 3/4-inch dice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon each sturgeon, whitefish caviar and salmon roe

1 tablespoon each sturgeon , whitefish caviar and salmon roe

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 egg white, beaten until foamy

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup fresh coarsely ground white pepper

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 teaspoon ground coriander seed


Input: 3 to 4 tablespoons grape-seed or safflower oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 cups mixed greens: combination of bibb, mache, radicchio and chicory, dressed with vinaigrette

8 cups mixed greens: combination of bibb , mache , radicchio and chicory , dressed with vinaigrette

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

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

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


Input: Sauce (see recipe)

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup creme fraiche


Input: 3/4 cup vinaigrette


Input: 1 tablespoon chopped parsley, optional

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large head radicchio


Input: 3 to 4 ripe white peaches

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bottle of prosecco, chilled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup chopped flat-leafed parsley leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound dried cranberry (borlotti) beans, soaked overnight and drained, or 2 pounds fresh beans, shelled, or 6 cups canned beans, drained

1 pound dried cranberry ( borlotti ) beans , soaked overnight and drained , or 2 pounds fresh beans , shelled , or 6 cups canned beans , drained

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

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

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


Input: 2 pounds center-cut yellow or blue fin tuna, 3 inches in diameter

2 pounds center-cut yellow or blue fin tuna , 3 inches in diameter

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

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 bigoli, bucatini or linguine

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: Juice of half a lemon, or to taste

B-COMMENT I-COMMENT O O B-NAME B-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 teaspoon red- or white-wine vinegar

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon table salt


Input: 1 pound raw shelled shrimp


Input: 2 teaspoons Maldon salt (or 1 teaspoon table salt)

2 teaspoons Maldon salt ( or 1 teaspoon table salt )

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2/3 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 clove garlic, peeled and minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 bay leaves (with fresh or dried beans)

2 bay leaves ( with fresh or dried beans )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 onion, peeled (if using fresh or dried beans)

1 onion , peeled ( if using fresh or dried beans )

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

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

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


Input: 1/2 cup whole milk


Input: Salt


Input: 5 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 onions, peeled and very finely chopped

2 onions , peeled and very finely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 to 14 canned anchovy fillets, chopped

12 to 14 canned anchovy fillets , chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon butter


Input: 1 clove garlic, peeled and cut in half

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup milk, cream or yogurt

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon allspice


Input: 1/2 cup, plus 1 tablespoon, cake flour

1/2 cup , plus 1 tablespoon , cake flour

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: 2 cups whole milk, at room temperature

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: Confectioners' sugar, for dusting


Input: Vanilla ice cream or creme


Input: fraîche (optional)


Input: 2 cups broccoli florets and peeled stems cut into chunks

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups chicken stock


Input: 7 eggs, separated


Input: 1 teaspoon cinnamon


Input: 1 vanilla bean, halved lengthwise, seeds scraped out, pod and seeds reserved

1 vanilla bean , halved lengthwise , seeds scraped out , pod and seeds reserved

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

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

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


Input: 5 tablespoons melted butter


Input: 3/4 cup, plus 2 tablespoons, sugar

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 sprigs thyme


Input: 4 tart apples, peeled, cored and quartered

4 tart apples , peeled , cored and quartered

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup raisins


Input: Vanilla ice cream (optional)

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 5 tablespoons unsalted butter


Input: 1 cup chopped walnuts


Input: 3 cups peeled, cored and thickly sliced tart apples, like Honeycrisp or Granny Smith

3 cups peeled , cored and thickly sliced tart apples , like Honeycrisp or Granny Smith

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

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

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


Input: 1 teaspoon baking soda


Input: 1 teaspoon vanilla


Input: 1 teaspoon cinnamon


Input: 1 teaspoon salt


Input: 1 1/2 cups vegetable oil


Input: 2 cups sugar


Input: 3 eggs


Input: Butter for greasing pan


Input: 3 cups flour, plus more for dusting pan

3 cups flour , plus more for dusting pan

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup chicken stock


Input: Coarse salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound mushrooms (a mixture of cultivated plus wild, such as black chanterelles and wild oak, if possible)

1 pound mushrooms ( a mixture of cultivated plus wild , such as black chanterelles and wild oak , if possible )

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

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

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


Input: 1 large onion, chopped

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


Input: 1 clove garlic, minced


Input: 4 tablespoons butter


Input: 1 tablespoon flour


Input: 1/2 cup pureed canned tomatoes


Input: 1/2 cup dry red wine


Input: 1 tablespoon safflower oil


Input: 1/2 to 3/4 cup chicken stock

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

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Input: 8 pork sausages (Italian, sweet or country)

8 pork sausages ( Italian , sweet or country )

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Input: 2 tablespoons olive oil


Input: 8 pork sausages (Italian, sweet or country)

8 pork sausages ( Italian , sweet or country )

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Input: 1 ounce dried porcini mushrooms


Input: Coarse salt and freshly ground pepper to taste

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

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Input: 1 teaspoon arrowroot dissolved in 1 tablespoon water

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

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Input: 1/2 cup dry white wine


Input: 1 clove garlic, minced


Input: 1 pound sweet peppers (green, red and yellow, if available) seeded and cut into thick strips

1 pound sweet peppers ( green , red and yellow , if available ) seeded and cut into thick strips

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

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Input: 1 large onion, chopped

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


Input: 1 tablespoon butter


Input: 1 tablespoon white wine vinegar


Input: Coarse salt and freshly ground pepper to taste

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

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Input: 8 bratwurst sausages


Input: 12 small red-skinned potatoes


Input: 1 tablespoon brown sugar


Input: 1/2 cup dry white wine


Input: 1 cup chicken stock


Input: About 2 teaspoons caviar (see note)

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

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Input: 1 pound sauerkraut (1 can), drained

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

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Input: 1 onion, sliced thin


Input: 1 tablespoon butter


Input: Juice of 1 lime


Input: 2 tablespoons crème fraiche


Input: Cayenne pepper


Input: 1 cup cream


Input: Salt


Input: 1/2 cup chicken broth


Input: 1 tablespoon Cognac


Input: 2 tablespoons tomato juice


Input: 4 ounces sea-urchin roe


Input: 1 tablespoon butter


Input: 1/2 shallot, minced


Input: 2 tablespoons clarified butter


Input: 6 eggs, preferably organic


Input: 2 to 4 slices smoked Atlantic ++or Norwegian salmon

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

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Input: 1 ounce fresh or pasteurized sturgeon caviar (see note)

1 ounce fresh or pasteurized sturgeon caviar ( see note )

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

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Input: About 1 1/2 ounces Swiss Gruyère cheese, sliced paper thin

About 1$1/2 ounces Swiss Gruyère cheese , sliced paper thin

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

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Input: 4 slices fine-textured brioche or white bread, crusts removed

4 slices fine-textured brioche or white bread , crusts removed

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

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Input: 12 thick slices Virginia ham or smoked ham, each about 2 1/2 inches round or square

12 thick slices Virginia ham or smoked ham , each about 2$1/2 inches round or square

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Input: 1 cup buttermilk


Input: 2 cups all-purpose flour, plus additional for sprinkling

2 cups all-purpose flour , plus additional for sprinkling

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

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Input: 1 teaspoon baking soda


Input: 1 teaspoon salt


Input: 2 teaspoons baking powder


Input: 5 tablespoons chilled unsalted butter, cut into small pieces

5 tablespoons chilled unsalted butter , cut into small pieces

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

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Input: 2 to 3 tablespoons butter, at room temperature

2 to 3 tablespoons butter , at room temperature

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Input: 4 pounds penne pasta


Input: Grated pecorino romano cheese


Input: 1 quart chicken broth


Input: 6 pounds chicken cutlet


Input: 3 heads broccoli


Input: 2 summer squash


Input: 1 head garlic


Input: 3 tablespoons olive oil


Input: 1 1/2 cups fresh, unpasteurized apple cider

1$1/2 cups fresh , unpasteurized apple cider

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

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Input: Salt and freshly ground pepper to taste

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

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Input: Pepper vinegar (to make it, infuse 1/2 cup white-wine vinegar with 1 small whole dried red pepper or 2 teaspoons dried red-pepper flakes for at least 8 hours; strain into clean bottle and cap tightly.)

Pepper vinegar ( to make it , infuse 1/2 cup white-wine vinegar with 1 small whole dried red pepper or 2 teaspoons dried red-pepper flakes for at least 8 hours; strain into clean bottle and cap tightly. )

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

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Input: 1 medium-small head radicchio, washed well, dried and separated into leaves

1 medium-small head radicchio , washed well , dried and separated into leaves

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

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Input: 4 tablespoons butter


Input: 3/4 pound watercress, trimmed of very tough stems, washed well and dried

3/4 pound watercress , trimmed of very tough stems , washed well and dried

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

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Input: 2 to 3 tablespoons sugar


Input: 1 medium-size tart unpeeled apple, cored and sliced 1/4-inch thick

1 medium-size tart unpeeled apple , cored and sliced 1/4-inch thick

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Input: 3 tablespoons unsalted butter


Input: 1 large tart, firm apple, peeled, cored and coarsely chopped

1 large tart , firm apple , peeled , cored and coarsely chopped

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

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Input: 3 tablespoons cider vinegar


Input: 5 tablespoons unsalted butter


Input: 1 large carrot, peeled and coarsely chopped

1 large carrot , peeled and coarsely chopped

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

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Input: 2 medium yellow onions, peeled and coarsely chopped

2 medium yellow onions , peeled and coarsely chopped

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

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Input: 1/8 pound very thinly sliced Smithfield ham

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Input: 8 boneless chicken breast halves, skinned

8 boneless chicken breast halves , skinned

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

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Input: 1/4 cup unseasoned bread crumbs


Input: 1/4 teaspoon salt


Input: 1/8 teaspoon freshly ground black pepper

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Input: 1/8 teaspoon ground nutmeg


Input: 12 baby turnips (about 3/4 inch in diameter), trimmed and washed but not peeled; if baby turnips are unavailable, substitute diced, peeled turnips

12 baby turnips ( about 3/4 inch in diameter ) , trimmed and washed but not peeled; if baby turnips are unavailable , substitute diced , peeled turnips

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

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Input: 1/8 teaspoon cayenne


Input: 1/4 cup heavy cream


Input: 1 tablespoon unsalted butter, at room temperature

1 tablespoon unsalted butter , at room temperature

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Input: 1/2 cup roasted, unsalted peanuts

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

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Input: 1/4 cup cooked, crumbled bacon for garnish, optional

1/4 cup cooked , crumbled bacon for garnish , optional

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Input: 2 medium yellow onions, peeled and halved

2 medium yellow onions , peeled and halved

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Input: 1 herb bouquet, tied in cheesecloth, consisting of 3 large cloves garlic, halved; 2 whole dried hot peppers (or 1/2 teaspoon dried red-pepper flakes); 8 whole black peppercorns; 10 sprigs fresh parsley; 2 sprigs fresh thyme (or 1/2 teaspoon dried); 1 smal

1 herb bouquet , tied in cheesecloth , consisting of 3 large cloves garlic , halved; 2 whole dried hot peppers ( or 1/2 teaspoon dried red-pepper flakes ) ; 8 whole black peppercorns; 10 sprigs fresh parsley; 2 sprigs fresh thyme ( or 1/2 teaspoon dried ) ; 1 smal

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Input: 1/2 cup cream


Input: 1/4 pound bacon, preferably double-smoked

1/4 pound bacon , preferably double-smoked

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

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Input: 2 medium carrots, peeled and cut into chunks

2 medium carrots , peeled and cut into chunks

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

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Input: 2 cups chicken broth, preferably homemade

2 cups chicken broth , preferably homemade

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

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Input: 1 pound unblemished turnip greens, trimmed of tough stems and any discolored leaves, washed and roughly chopped (about 3/4 pound trimmed weight or 9 cups loosely packed)

1 pound unblemished turnip greens , trimmed of tough stems and any discolored leaves , washed and roughly chopped ( about 3/4 pound trimmed weight or 9 cups loosely packed )

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

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Input: 1 egg, lightly beaten


Input: 1 1/3 cups ice-cold water


Input: 1 cup (approximately) canola oil

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

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Input: 1/2 cup (approximately) granulated or confectioner's sugar

1/2 cup ( approximately ) granulated or confectioner's sugar

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Input: 3 ripe bananas


Input: 1 cup all-purpose flour


Input: 3/4 teaspoon salt


Input: 1/2 teaspoon freshly ground pepper


Input: 3/4 cup chopped onions


Input: 1 tablespoon peeled, crushed, and finely chopped garlic

1 tablespoon peeled , crushed , and finely chopped garlic

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Input: 1/2 cup coarsely chopped chives


Input: 1 large tomato (about 12 ounces), sliced thin

1 large tomato ( about 12 ounces ) , sliced thin

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

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Input: 8 large eggs


Input: 1 tablespoon canola oil


Input: 1 1/4 pounds potatoes, peeled and sliced thin

1$1/4 pounds potatoes , peeled and sliced thin

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Input: 2 onions (about 3/4 pound), peeled and sliced

2 onions ( about 3/4 pound ) , peeled and sliced

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

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Input: 3 tablespoons canola oil


Input: 1 tablespoon unsalted butter


Input: 7 cups salad greens (Boston lettuce, escarole and other varieties), trimmed, rinsed and thoroughly dried

7 cups salad greens ( Boston lettuce , escarole and other varieties ) , trimmed , rinsed and thoroughly dried

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Input: 1/2 teaspoon freshly ground pepper


Input: 3/4 teaspoon salt


Input: 2 tablespoons red wine vinegar


Input: 4 tablespoons virgin olive oil


Input: 4 plum tomatoes, cut into 1-inch cubes (1 1/2 cups)

4 plum tomatoes , cut into 1-inch cubes ( 1$1/2 cups )

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

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Input: 1 can (4 ounces) sardines in olive oil, drained and cut into 1-inch pieces

1 can ( 4 ounces ) sardines in olive oil , drained and cut into 1-inch pieces

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Input: 1 tablespoon unsalted butter


Input: 2 cups solid-packed canned pumpkin


Input: 1 1/3 cups 2 percent-fat milk


Input: 1 egg plus 3 egg whites

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Input: 2 1/2 teaspoons vanilla extract


Input: Nonstick cooking spray


Input: 1 1/2 cups graham-cracker crumbs


Input: 1/4 teaspoon salt


Input: 1/2 teaspoon coarsely grated ginger


Input: 1/2 teaspoon ground nutmeg


Input: 1 1/2 tablespoons granulated sugar


Input: 3/4 teaspoon ground cinnamon


Input: 1 graham-cracker crust (see recipe)

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Input: 3/4 cup packed dark brown sugar

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Input: 1 large onion


Input: 1/2 cup low-fat buttermilk


Input: 3/4 teaspoon salt


Input: Freshly ground black pepper


Input: 6 scallions, sliced fine


Input: 1 pound potatoes, peeled and quartered

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Input: 2 pounds celery root, peeled and cut into eighths

2 pounds celery root , peeled and cut into eighths

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

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Input: Freshly ground black pepper


Input: 3/4 teaspoon salt


Input: 3 tablespoons grated fresh ginger, coarsely chopped

3 tablespoons grated fresh ginger , coarsely chopped

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

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Input: 1/4 teaspoon hot-pepper flakes (optional)

1/4 teaspoon hot-pepper flakes ( optional )

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

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Input: 40 Brussels sprouts, washed and trimmed

40 Brussels sprouts , washed and trimmed

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

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Input: 1 1/2 pounds onions, finely chopped

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

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Input: 1/2 teaspoon salt


Input: Freshly ground black pepper


Input: 2 pounds peeled baby carrots


Input: 1 1/2 teaspoons ground cumin


Input: 3 tablespoons coarse-grain mustard


Input: 3 tablespoons lemon juice


Input: 3 tablespoons unsalted butter


Input: 2 tablespoons unsalted butter


Input: 3/4 cup chicken stock


Input: 4 large apples, coarsely chopped

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

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Input: 1 cup chopped parsley


Input: 1/2 cup dried cherries


Input: 1/2 cup dried apples, diced

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Input: 2 tablespoons chopped fresh sage, or 3/4 teaspoon dried

2 tablespoons chopped fresh sage , or 3/4 teaspoon dried

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

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Input: 2 tablespoons chopped fresh thyme, or 3/4 teaspoon dried

2 tablespoons chopped fresh thyme , or 3/4 teaspoon dried

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Input: 1 1/2 cups chicken stock


Input: 10 slices stale bread, broken into bite-size pieces

10 slices stale bread , broken into bite-size pieces

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Input: 1/2 pound fresh mushrooms, cultivated or wild, trimmed and cut coarse

1/2 pound fresh mushrooms , cultivated or wild , trimmed and cut coarse

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

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Input: 4 ribs celery, finely chopped

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Input: 4 onions (about 1 pound) coarsely chopped

4 onions ( about 1 pound ) coarsely chopped

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Input: 1 tablespoon olive oil


Input: 1/2 teaspoon baking soda


Input: 1 cup semisweet chocolate morsels


Input: 1 cup salted peanuts


Input: 1 teaspoon baking powder


Input: 2 large eggs


Input: 2 1/4 cups all-purpose flour


Input: 1 cup (about 3 medium) mashed very ripe bananas

1 cup ( about 3 medium ) mashed very ripe bananas

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

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Input: 2 teaspoons vanilla extract


Input: 1/2 cup granulated sugar


Input: 1 packed cup light brown sugar

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

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Input: 6 ounces (1 1/2 sticks) unsalted butter

6 ounces ( 1$1/2 sticks ) unsalted butter

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

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Input: 1 tablespoon turbinado sugar or granulated white sugar

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

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Input: 1/2 cup mixed nuts, chopped

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Input: Finely grated zest of 1 orange

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Input: 2 large eggs


Input: 1/4 pound (1 stick) unsalted butter

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Input: 1 1/3 cups all-purpose flour


Input: 2 teaspoons baking powder


Input: 1/2 teaspoon baking soda


Input: 1/2 teaspoon salt


Input: 3/4 cup sugar


Input: 1/2 cup sour cream


Input: 1 teaspoon vanilla


Input: 1/3 cup orange juice


Input: Nonstick cooking spray or vegetable oil, for greasing pan

Nonstick cooking spray or vegetable oil , for greasing pan

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

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Input: 4 ounces (1/2 cup, packed) dried apricots

4 ounces ( 1/2 cup , packed ) dried apricots

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

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Input: 2 1/2 cups confectioners' sugar, sifted

2$1/2 cups confectioners' sugar , sifted

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Input: 1 tablespoon light corn syrup


Input: 3 ounces ( 3/4 stick) unsalted butter

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

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Input: 6 ounces good-quality semisweet chocolate, broken into small pieces

6 ounces good-quality semisweet chocolate , broken into small pieces

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

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Input: 2 teaspoons vanilla


Input: 3/4 cup sour cream, at room temperature

3/4 cup sour cream , at room temperature

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

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Input: 2 large eggs, at room temperature

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

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Input: 6 ounces (1 1/2 sticks) unsalted butter, at room temperature

6 ounces ( 1$1/2 sticks ) unsalted butter , at room temperature

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

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Input: 1 teaspoon baking powder


Input: 1/2 teaspoon baking soda


Input: 1/3 cup best-quality cocoa powder


Input: 1 1/2 cups all-purpose flour


Input: 1 cup sugar


Input: Butter for greasing baking pans

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


Input: 1 cup olive oil


Input: 2 tablespoons black peppercorns


Input: 2 tablespoons pink peppercorns


Input: 2 teaspoons salt


Input: 1/2 teaspoon cayenne pepper


Input: 1 roasted poblano chili pepper, skinned, seeded and chopped

1 roasted poblano chili pepper , skinned , seeded and chopped

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

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Input: 2 tablespoons sherry vinegar


Input: 1 1/2 pounds large shrimp, preferably Ecuadorean, with shells on

1$1/2 pounds large shrimp , preferably Ecuadorean , with shells on

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

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Input: 1/2 yellow bell pepper, finely diced

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

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Input: 1/4 cup chopped parsley


Input: 4 teaspoons chopped thyme leaves


Input: 2 tablespoons basil-flavored oil or extra-virgin olive oil

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

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Input: 1 1/4 pounds rock shrimp, cleaned and shelled

1$1/4 pounds rock shrimp , cleaned and shelled

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

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Input: 2 cloves garlic, peeled and thinly sliced

2 cloves garlic , peeled and thinly sliced

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Input: Chopped basil leaves for garnish

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


Input: 2 shallots, peeled and finely chopped

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

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Input: 1/2 cup sliced, pitted black olives

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

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Input: 3 whole cloves


Input: 1/2 small onion, peeled

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


Input: 3 cloves garlic, peeled


Input: 1 bay leaf


Input: 2 tablespoons extra-virgin olive oil


Input: 2 tablespoons lemon juice


Input: Kosher salt and freshly ground black pepper to taste

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

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Input: 3/4 teaspoon anchovy paste


Input: 1/2 cup white wine


Input: 3 blood oranges


Input: 1 1/2 pounds large shrimp, preferably Surinam, shelled and deveined

1$1/2 pounds large shrimp , preferably Surinam , shelled and deveined

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

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Input: Salt and freshly ground black pepper to taste

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

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Input: 1 1/2 cups dried cannellini beans


Input: 3 cloves garlic, peeled and minced

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Input: 2 cups crushed canned plum tomatoes

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

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Input: 2 pounds extra-large shrimp, preferablyTexas farm-raised, with heads and shells on

2 pounds extra-large shrimp , preferablyTexas farm-raised , with heads and shells on

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

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Input: Lemon wedges and hot sauce for serving

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

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Input: 1 tablespoon unsalted butter


Input: 1/4 cup peeled and finely minced shallots

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

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Input: 1 clove garlic, peeled and finely minced

1 clove garlic , peeled and finely minced

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Input: 1 cup Champagne


Input: 1 sprig tarragon, plus additional chopped for garnish

1 sprig tarragon , plus additional chopped for garnish

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

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Input: 1/2 cup cream


Input: Kosher salt and freshly ground white pepper to taste

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

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Input: 1 1/2 pounds medium shrimp, preferably Mexican white,shelled and deveined

1$1/2 pounds medium shrimp , preferably Mexican white , shelled and deveined

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

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Input: 1 tablespoon olive oil


Input: 1 medium onion, peeled and chopped

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

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Input: 5 tablespoons white-wine vinegar


Input: 4 bay leaves


Input: 1 tablespoon kosher salt


Input: 1 dried habanero chili pepper


Input: 1 tablespoon whole black peppercorns


Input: Freshly ground pepper to taste

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


Input: 2 tablespoons finely chopped parsley


Input: Juice of 1/2 lemon


Input: 2 tablespoons butter at room temperature

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

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Input: 4 tablespoons chopped parsley


Input: 1 pound green beans, trimmed and cut into 2-inch lengths

1 pound green beans , trimmed and cut into 2-inch lengths

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

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Input: Salt to taste


Input: 2 tablespoons olive oil


Input: 1 medium-size sweet red pepper, cored, seeded and chopped into small pieces

1 medium-size sweet red pepper , cored , seeded and chopped into small pieces

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

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Input: 4 tablespoons finely chopped onion


Input: 1 teaspoon finely chopped garlic


Input: 1/4 teaspoon ground cumin


Input: Salt and freshly ground pepper to taste

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

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Input: 1 teaspoon fresh lemon juice


Input: 1 cup water


Input: 1 cup quick-cooking couscous


Input: 4 tablespoons chopped fresh coriander


Input: 1/4 teaspoon Tabasco sauce


Input: 2 tablespoons fresh lemon juice


Input: 1/3 cup finely chopped shallots or scallions

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

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Input: 5 tablespoons walnut oil


Input: Salt and freshly ground black pepper

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

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Input: 1 1/2 pounds sea scallops


Input: 3 ripe plum tomatoes, about 1/2 pound

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

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Input: 2 tablespoons butter or olive oil

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

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Input: Salt and freshly ground pepper to taste

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

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Input: 3 tablespoons extra virgin olive oil

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

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Input: 4 ounces fresh chèvre


Input: 4 tablespoons raspberry vinegar


Input: 1/2 cup walnut halves


Input: 1 bunch arugula, rinsed, dried, heavy stems removed

1 bunch arugula , rinsed , dried , heavy stems removed

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

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Input: 8 medium-size beets


Input: Tender romaine lettuce leaves or boiled vine leaves, for garnish

Tender romaine lettuce leaves or boiled vine leaves , for garnish

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

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Input: 1 tablespoon pomegranate molasses, preferably Cortas brand (see note)

1 tablespoon pomegranate molasses , preferably Cortas brand ( see note )

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

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Input: 1/3 cup olive oil


Input: 1 teaspoon hot Hungarian paprika, or to taste

1 teaspoon hot Hungarian paprika , or to taste

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

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Input: 6 tablespoons fresh lemon juice


Input: 3/4 cup chopped Italian parsley


Input: 1/2 cucumber, peeled, seeded and chopped

1/2 cucumber , peeled , seeded and chopped

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

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Input: 8 scallions, trimmed and thinly sliced

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

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Input: 1/8 teaspoon sugar


Input: 2 medium-size ripe tomatoes


Input: 2 tablespoons water


Input: 1 1/4 teaspoons salt, plus more to taste

1$1/4 teaspoons salt , plus more to taste

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

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Input: 1 large onion, peeled

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


Input: 1 pound fresh fava beans, shelled and skinned

1 pound fresh fava beans , shelled and skinned

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

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Input: 1 large carrot, peeled and cut into 1/4-inch rounds

1 large carrot , peeled and cut into 1/4-inch rounds

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

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Input: Lemon wedges for garnish


Input: 1 1/2 cups fine-grain bulgur


Input: 3 medium red bell peppers, stemmed, cored and cut into large pieces

3 medium red bell peppers , stemmed , cored and cut into large pieces

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

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Input: 1 red or green chili pepper, cored, stemmed and seeded

1 red or green chili pepper , cored , stemmed and seeded

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

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Input: Freshly ground black pepper to taste

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

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Input: 1/4 cup chopped fresh dill, plus more for garnish

1/4 cup chopped fresh dill , plus more for garnish

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

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Input: 3 teaspoons sugar


Input: 1/3 cup extra-virgin olive oil


Input: 4 scallions, thinly sliced


Input: 2 tablespoons all-purpose flour


Input: 12 baby artichokes


Input: 1 1/2 pounds fresh dandelions, washed and stemmed

1$1/2 pounds fresh dandelions , washed and stemmed

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Input: 1 clove garlic, peeled and crushed

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Input: 2 tablespoons fresh lemon juice


Input: Coarse sea salt, to taste

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Input: 4 lemon wedges


Input: 1/3 cup short-grain rice


Input: 6 cups cold water


Input: 2 lemons


Input: 1 teaspoon coarse sea salt, plus more to taste

1 teaspoon coarse sea salt , plus more to taste

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Input: 2 medium-size onions, peeled and sliced thin

2 medium-size onions , peeled and sliced thin

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Input: 3 tablespoons olive oil


Input: 1 teaspoon cinnamon


Input: 2/3 cup unsalted butter, softened

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Input: 1/2 cup crushed amaretti cookies


Input: 2 1/2 pints chilled heavy cream


Input: 1/2 cup white wine


Input: Salt and freshly ground pepper to taste

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Input: 4 pounds Bosc Pears, cored and peeled

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Input: 1/2 cup Poire William (pear brandy)

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Input: 2 tablespoons sugar


Input: 1/2 cup whole blanched almonds


Input: 1 3/4 cups flour


Input: 1 cup brown sugar


Input: 2 tablespoons poppy seeds


Input: 4 cloves garlic, minced


Input: Juice of 1 lemon


Input: 1/4 cup olive oil


Input: 3 pints large brussels sprouts (2 pounds)

3 pints large brussels sprouts ( 2 pounds )

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Input: 1 cup grated parmigiano reggiano


Input: 2 pounds wide macaroni or rigatoni

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Input: 1 large bouquet garni


Input: 1 ounce fresh thyme sprigs, tied with string

1 ounce fresh thyme sprigs , tied with string

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Input: 6 cups duck or veal stock

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Input: 1 16-ounce can peeled tomatoes, drained

1 16-ounce can peeled tomatoes , drained

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Input: 1/4 cup balsamic vinegar


Input: 1 teaspoon cayenne pepper (or to taste)

1 teaspoon cayenne pepper ( or to taste )

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Input: 3 bay leaves


Input: 1/3 cup flour


Input: 2 cups white wine


Input: 1 cup Nicoise or gaeta black olives, pitted and chopped

1 cup Nicoise or gaeta black olives , pitted and chopped

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Input: 1 pound carrots, cut into 1/4-inch slices

1 pound carrots , cut into 1/4-inch slices

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Input: 1 2-ounce can anchovies, drained

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Input: 1 head garlic, minced


Input: 3 large onions, chopped

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Input: 1/2 pound pancetta, cut into 1-inch-by- 1/4-inch pieces

1/2 pound pancetta , cut into 1-inch-by- 1/4-inch pieces

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Input: Salt and freshly ground pepper to taste

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Input: 3 5-pound Peking ducks, each cut into 8 pieces

3 5-pound Peking ducks , each cut into 8 pieces

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Input: Juice of 1 lemon


Input: 2 heads frisee or curly endive, washed

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Input: 5 mandarin oranges (or clementines or tangerines), peeled and sectioned, with pith and pits removed

5 mandarin oranges ( or clementines or tangerines ) , peeled and sectioned , with pith and pits removed

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Input: 2 fennel bulbs, trimmed


Input: 1 pound shrimp, shelled, deveined and split lengthwise

1 pound shrimp , shelled , deveined and split lengthwise

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Input: 1 cup plus 3 tablespoons light olive oil

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Input: 4 shallots, minced


Input: Salt and freshly ground pepper to taste

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Input: 1/2 cup milk at room temperature

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Input: Powdered sugar