Input: 4 ounces (1 stick) unsalted butter, melted and cooled

4 ounces ( 1 stick ) unsalted butter , melted and cooled

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

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: Reserved chocolate from ganache


Input: 6 thin ginger or speculaas cookies

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup dried cranberries


Input: 1/4 cup dark rum


Input: 6 large egg yolks


Input: 134 grams sugar (about 3/4 cup)

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: 2 1/3 cups whole milk


Input: 1 cup heavy cream


Input: 1/2 teaspoon fine sea salt


Input: 3 ounces chocolate chunks, chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup maple syrup


Input: 2 tablespoons honey


Input: 1 cinnamon stick


Input: 1 vanilla bean, split lengthwise

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup unsalted butter (2 sticks), room temperature

1 cup unsalted butter ( 2 sticks ) , room temperature

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 60 grams confectioner's sugar (about 1/2 cup plus 1 tablespoon)

60 grams confectioner's sugar ( about 1/2 cup plus 1 tablespoon )

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 YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 large egg yolk


Input: 3/4 teaspoon vanilla extract


Input: 150 grams all-purpose flour (about 1 1/4 cups)

150 grams all-purpose flour ( about 1$1/4 cups )

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: 20 grams Dutch-processed cocoa powder (about 1/4 cup)

20 grams Dutch-processed cocoa powder ( about 1/4 cup )

B-QTY B-UNIT B-NAME I-NAME I-NAME B-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: 1/4 teaspoon fine sea salt


Input: 1/3 cup honey


Input: 2 tablespoons heavy cream


Input: 55 grams dark brown sugar (about 1/3 cup)

55 grams dark brown sugar ( about 1/3 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: 1 large egg


Input: 2 tablespoons bourbon


Input: 30 grams coconut flakes (about 1/2 cup)

30 grams coconut flakes ( about 1/2 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: 175 grams whole pecans (about 1 3/4 cups)

175 grams whole pecans ( about 1$3/4 cups )

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: 1/2 pound (about 1 1/8 cups) dried Greek giant beans, giant lima beans or Christmas limas, washed and picked over

1/2 pound ( about 1$1/8 cups ) dried Greek giant beans , giant lima beans or Christmas limas , washed and picked over

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

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


Input: 1 1/2 quarts water


Input: 1 bay leaf


Input: 1 onion, cut in half

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 2 garlic cloves, crushed


Input: 2 large bunches spinach, (1 1/2 to 2 pounds), stemmed and washed

2 large bunches spinach , ( 1$1/2 to 2 pounds ) , stemmed and washed

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

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

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


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: 1 leek, white and light green part only, chopped

1 leek , white and light green part only , chopped

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bunch scallions, trimmed and chopped

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup chopped flat-leaf parsley


Input: 1/2 cup chopped fresh dill


Input: 1 28-ounce can chopped tomatoes, with juice, pulsed to a coarse purée in a food processor

1 28-ounce can chopped tomatoes , with juice , pulsed to a coarse purée in a food processor

O O 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 NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper


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

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

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

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

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


Input: 2 large garlic cloves, minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon sweet paprika


Input: 1/4 cup chopped fresh mint


Input: 12 sheets phyllo dough


Input: 12 sheets phyllo dough


Input: 1/4 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium or large onions, coarsely chopped

2 medium or large onions , coarsely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 1 1/2 pounds mushrooms, preferably portobellos or a mix of wild mushrooms, portobellos and regular mushrooms, trimmed and coarsely chopped

1$1/2 pounds mushrooms , preferably portobellos or a mix of wild mushrooms , portobellos and regular mushrooms , trimmed and coarsely chopped

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

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

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

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


Input: 2 tablespoons chopped flat-leaf parsley


Input: 2 ounces feta cheese, crumbled (about 1/3 cup)

2 ounces feta cheese , crumbled ( about 1/3 cup )

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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 garlic cloves, minced


Input: 1 28-ounce can chopped tomatoes, with juice, pulsed to a coarse purée

1 28-ounce can chopped tomatoes , with juice , pulsed to a coarse purée

O O B-NAME I-NAME I-NAME 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 teaspoon mild honey (more to taste)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 1 large or 2 medium eggplants (about 1 1/4 pounds), cut into 1/3-inch-thick slices

1 large or 2 medium eggplants ( about 1$1/4 pounds ) , cut into 1/3-inch-thick slices

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

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


Input: 3 cups cooked chickpeas (2 cans, drained and rinsed, or, 1 1/2 cups dried – about 3/4 pound

3 cups cooked chickpeas ( 2 cans , drained and rinsed , or , 1$1/2 cups dried – about 3/4 pound

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

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

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

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


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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN NoPAREN NoPAREN


Input: 1 teaspoon dried oregano, preferably Greek or Turkish

1 teaspoon dried oregano , preferably Greek or Turkish

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 pounds pumpkin or winter squash, like kabocha, seeds and membranes scraped away, cut into large pieces (if using butternut, cut in half crosswise, just above the bulbous bottom part, then cut these halves into lengthwise quarters and scrape away the see

3 pounds pumpkin or winter squash , like kabocha , seeds and membranes scraped away , cut into large pieces ( if using butternut , cut in half crosswise , just above the bulbous bottom part , then cut these halves into lengthwise quarters and scrape away the see

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

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

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


Input: About 1/4 cup extra virgin olive oil

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large leeks, white and light green part only, cleaned well and chopped

2 large leeks , white and light green part only , cleaned well and chopped

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

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


Input: 1/4 cup chopped fresh mint


Input: 1/4 teaspoon freshly grated nutmeg


Input: 1/2 cup (2 1/2 ounces/75 g) lightly toasted walnuts, chopped medium-fine

1/2 cup ( 2$1/2 ounces 75 g ) lightly toasted walnuts , chopped medium-fine

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

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

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


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

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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup currants


Input: 1 egg


Input: Salt and freshly ground pepper


Input: 3/4 pound phyllo dough, thawed and at room temperature (more if needed)

3/4 pound phyllo dough , thawed and at room temperature ( more if needed )

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

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

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


Input: 6 small acorn squash


Input: 1 bunch kale or 1 10-ounce package stemmed and washed kale, stems picked out and discarded

1 bunch kale or 1 10-ounce package stemmed and washed kale , stems picked out and discarded

B-NAME B-UNIT B-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME O B-COMMENT I-COMMENT I-COMMENT B-NAME 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: Salt to taste


Input: 1 cup cooked wild rice (1/3 cup uncooked)*

1 cup cooked wild rice ( 1/3 cup uncooked ) *

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 1 quart vegetable stock


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: 1/2 cup minced onion


Input: 2/3 cup arborio rice


Input: 1 plump garlic clove, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup dry white wine, like pinot grigio or sauvignon blanc

1/2 cup dry white wine , like pinot grigio or sauvignon blanc

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

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

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


Input: 1/4 cup chopped fresh dill


Input: 1/4 cup chopped flat-leaf parsley


Input: Freshly ground pepper to taste


Input: 1/4 to 1/2 cup freshly grated Parmesan cheese (1 to 2 ounces) (optional)

1/4 to 1/2 cup freshly grated Parmesan cheese ( 1 to 2 ounces ) ( optional )

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

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

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


Input: Cayenne or freshly grated nutmeg to taste (optional)

Cayenne or freshly grated nutmeg to taste ( optional )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: Ground clove, as needed


Input: 1 medium butternut squash (about 1 pound), peeled, seeded and cut into 1/2-inch chunks

1 medium butternut squash ( about 1 pound ) , peeled , seeded and cut into 1/2-inch chunks

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

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

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


Input: Unsweetened cocoa powder, for dusting

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 280 grams bittersweet chocolate, chopped (about 10 ounces)

280 grams bittersweet chocolate , chopped ( about 10 ounces )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon fine sea salt


Input: 1 teaspoon vanilla extract


Input: 5 extra-large eggs, separated


Input: 65 grams granulated sugar (about 6 tablespoons)

65 grams granulated sugar ( about 6 tablespoons )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 35 grams toasted walnuts, chopped (about 1/3 cup)

35 grams toasted walnuts , chopped ( about 1/3 cup )

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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 medium-large onion, diced

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


Input: 1 medium-large rutabaga, 6 to 7 ounces, peeled and diced

1 medium-large rutabaga , 6 to 7 ounces , peeled and diced

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

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


Input: 2 cloves garlic, sliced


Input: 4 ounces smoked slab bacon, diced fine

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup pine nuts, lightly toasted

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons soy sauce


Input: 2 tablespoons lime juice


Input: 2 tablespoons orange juice


Input: 2 tablespoons rice vinegar


Input: 2 tablespoons vegetable oil


Input: 1 tablespoon sesame oil


Input: 1 tablespoon chopped jalapeño


Input: 1 1/2 teaspoons grated ginger


Input: 1 1/2 teaspoons chopped garlic


Input: 2 tablespoons vegetable oil


Input: 1 tablespoon butter


Input: 2 tablespoons crumbled honeycomb


Input: 2 tablespoons fried shallots (optional)

2 tablespoons fried shallots ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 quarts whole milk


Input: 6 tablespoons kosher salt


Input: Fine sea salt


Input: 1/4 cup minced shallots


Input: 3/4 cup heavy cream


Input: 2 sprigs of thyme


Input: 3 tablespoons apple cider vinegar


Input: 1 teaspoon Dijon mustard


Input: 1 teaspoon grated ginger root


Input: 3 tablespoons walnut oil


Input: 1 teaspoon chopped fresh rosemary


Input: 1 16- to 18-pound turkey, preferably fresh and organic, with neck, gizzard, heart and liver, knobby ends of drumsticks cut off so you can remove sinews later (you can ask your butcher to do this)

1 16- to 18-pound turkey , preferably fresh and organic , with neck , gizzard , heart and liver , knobby ends of drumsticks cut off so you can remove sinews later ( you can ask your butcher to do this )

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

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

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

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


Input: 1/2 cup apple cider


Input: 2 tablespoons cider vinegar


Input: 1/2 teaspoon salt


Input: 1 cup white wine


Input: 2 teaspoons potato starch or cornstarch dissolved in 2 tablespoons water

B-QTY B-UNIT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT B-QTY 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: Salt and black pepper


Input: 1 1/2 cups diced (1/2-inch) carrots

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 2 cups diced (1/2-inch) onions

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 1 teaspoon Tabasco or other hot pepper sauce

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Apple slice


Input: 1 cup sugar


Input: 3 cinnamon sticks


Input: 1 1/2 ounces Laird’s bonded apple brandy (be certain it’s the bonded version)

1$1/2 ounces Laird’s bonded apple brandy ( be certain it’s the bonded version )

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

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

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


Input: 3/4 ounce lemon juice


Input: 1/2 ounce Galliano liqueur


Input: 2 dashes St. Elizabeth Allspice Dram

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pinch ground nutmeg


Input: 1 2 1/2- to 3-pound kabocha or other yellow-fleshed squash, peeled, seeded and cut into pieces 1/8- to 1/4-inch thick

1 2$1/2- to 3-pound kabocha or other yellow-fleshed squash , peeled , seeded and cut into pieces 1/8- to 1/4-inch thick

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

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

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


Input: 3/4 cup extra-virgin olive oil


Input: 1/2 teaspoon dried chile flakes, more to taste

1/2 teaspoon dried chile flakes , more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 teaspoons kosher salt


Input: 1 yellow onion, peeled and thinly sliced

1 yellow onion , peeled and thinly sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup apple cider vinegar


Input: 1/4 cup maple syrup


Input: 4 slices country bread, 1-inch thick

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup ricotta, goat cheese, feta or mascarpone

1/2 cup ricotta , goat cheese , feta or mascarpone

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Coarse salt


Input: 2 tablespoons sriracha or sambal oelek (in Asian markets and some supermarkets)

2 tablespoons sriracha or sambal oelek ( in Asian markets and some supermarkets )

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

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

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


Input: 4 tablespoons chopped mint


Input: 4 cups brussels sprouts, stemmed and cut into thin wedges

4 cups brussels sprouts , stemmed and cut into thin wedges

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and pepper


Input: 1 cup thick plain yogurt


Input: 1 shiso leaf or 6 mint leaves, julienned

1 shiso leaf or 6 mint leaves , julienned

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 heads cauliflower, trimmed into bite-size florets

2 heads cauliflower , trimmed into bite-size florets

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 pound oyster or chanterelle mushrooms, tough stems removed, torn into bite-size pieces

1 pound oyster or chanterelle mushrooms , tough stems removed , torn into bite-size pieces

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

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: 4 sprigs fresh thyme, plus extra for garnish

4 sprigs fresh thyme , plus extra for garnish

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 cup Amontillado or other dry sherry

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons chilled butter, diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 pounds red beets, trimmed and scrubbed

3 pounds red beets , trimmed and scrubbed

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: Olive oil, as needed


Input: Kosher salt and black pepper, to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups apple cider or juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds sunchokes (Jerusalem artichokes), peeled and diced into 1/2-inch cubes

2 pounds sunchokes ( Jerusalem artichokes ) , peeled and diced into 1/2-inch cubes

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

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

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


Input: Grapeseed or safflower oil, as needed for frying

Grapeseed or safflower oil , as needed for frying

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons honey, preferably wildflower

2 tablespoons honey , preferably wildflower

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup wood or regular sorrel, or celery leaves or parsley, for garnish (optional)

1/4 cup wood or regular sorrel , or celery leaves or parsley , for garnish ( optional )

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

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 YesPAREN YesPAREN YesPAREN


Input: 8 ounces (1 cup) plus 2 tablespoons raw unsalted pepitas (shelled pumpkin seeds)

8 ounces ( 1 cup ) plus 2 tablespoons raw unsalted pepitas ( shelled pumpkin seeds )

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT 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 NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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


Input: 1/2 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup vegetable stock, and more as needed

3/4 cup vegetable stock , and more as needed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon freshly squeezed lemon juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and white pepper


Input: Salt


Input: 1 1/2 cups white wine vinegar


Input: 1/2 cup sugar, preferably raw

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Half a cinnamon stick


Input: 5 cloves


Input: 1 fresh bay leaf


Input: 1 star anise


Input: Dash of hot red pepper flakes

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound shallots (about 8 to 12), thinly sliced

1 pound shallots ( about 8 to 12 ) , thinly sliced

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

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

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


Input: Salt


Input: 2 unpeeled delicata squash, halved lengthwise and cut crosswise into 1/2-inch thick half-circles

2 unpeeled delicata squash , halved lengthwise and cut crosswise into 1/2-inch thick half-circles

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

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: The necks of 2 butternut squash, peeled, halved lengthwise and cut with an apple corer into small cylinders

The necks of 2 butternut squash , peeled , halved lengthwise and cut with an apple corer into small cylinders

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

YesCAP 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: 2 unpeeled kabocha squash (also known as buttercup), ends trimmed, halved root to stem and cut into 6 half-circles

2 unpeeled kabocha squash ( also known as buttercup ) , ends trimmed , halved root to stem and cut into 6 half-circles

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

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

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


Input: Salt and black pepper


Input: 2 to 3 tablespoons vegetable oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup sugar


Input: 1 1/2 ounces Cognac, preferably Pierre Ferrand 1840

1$1/2 ounces Cognac , preferably Pierre Ferrand 1840

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

NoCAP NoCAP YesCAP NoCAP NoCAP YesCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 ounce Lemon Hart Demerara rum

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 ounce palo cortado sherry, preferably Lustau

1/4 ounce palo cortado sherry , preferably Lustau

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 ounce ginger syrup (brands available at Whole Foods and many other stores include the Ginger People and Morris Kitchen, of Brooklyn)

1/4 ounce ginger syrup ( brands available at Whole Foods and many other stores include the Ginger People and Morris Kitchen , of Brooklyn )

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

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

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


Input: 3/4 ounce fresh apple cider


Input: 1/2 ounce lemon juice


Input: 1 dash Angostura bitters


Input: 1 (15-ounce) can cannellini or other white beans, rinsed and drained

1 ( 15-ounce ) can cannellini or other white beans , rinsed and drained

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

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


Input: 1/4 cup olive oil


Input: 1 tablespoon lemon juice


Input: 2 cloves garlic


Input: 1/2 teaspoon dried thyme


Input: 1 teaspoon sea salt


Input: 1/2 teaspoon freshly ground black pepper

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 to 2 tablespoons water


Input: 4 tablespoons olive oil


Input: 1 onion, thinly sliced


Input: Sea salt


Input: Freshly ground black pepper


Input: 2 cups butternut squash, peeled and cut into 1/2-inch cubes

2 cups butternut squash , peeled and cut into 1/2-inch cubes

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup spinach


Input: 1 apple, peeled and thinly sliced

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 large garnet or other yams, peeled and cut into 2-inch pieces

3 large garnet or other yams , peeled and cut into 2-inch pieces

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

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

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


Input: 1 cup canned coconut milk, mixed well before measuring

1 cup canned coconut milk , mixed well before measuring

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup maple syrup or packed brown sugar

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon sea salt


Input: 1/4 teaspoon ground cinnamon


Input: 1/4 teaspoon ground cloves


Input: 1/4 teaspoon ground ginger


Input: 1/3 cup currants, soaked in warm water for 10 to 15 minutes and drained

1/3 cup currants , soaked in warm water for 10 to 15 minutes and drained

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

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

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


Input: 2 tablespoons olive oil


Input: 1 large onion, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 green bell pepper, seeded and diced

B-QTY B-NAME I-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 cauliflower florets, roughly chopped into 1/2-inch pieces

2 cups cauliflower florets , roughly chopped into 1/2-inch pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cloves garlic, minced


Input: 1 tablespoon ground cumin


Input: 1 teaspoon chili powder


Input: 1/2 teaspoon ground cinnamon


Input: 1/4 teaspoon cayenne pepper


Input: 1/2 teaspoon sea salt


Input: 2 (15-ounce) cans black-eyed peas, rinsed and drained

2 ( 15-ounce ) cans black-eyed peas , rinsed and drained

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 (14-ounce) can tomato sauce

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup water


Input: 1/4 cup soy sauce


Input: 1/3 cup packed brown sugar or maple syrup

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons white or apple cider vinegar

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups all-purpose flour, plus extra for work surface

2 cups all-purpose flour , plus extra for work surface

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon baking powder


Input: 3/4 teaspoon salt


Input: 1/2 cup vegan margarine, plus extra for brushing

1/2 cup vegan margarine , plus extra for brushing

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: 1/2 cup soy, almond or rice milk, plus more as needed

1/2 cup soy , almond or rice milk , plus more as needed

B-QTY B-UNIT B-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME O O O 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 cup vegan margarine, at room temperature

1 cup vegan margarine , at room temperature

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup maple syrup


Input: 2 tablespoons olive oil


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: One whole turkey, cut up, or\n4 turkey thighs (or 2 drumsticks and\n2 thighs) and 1 boneless breast\n(2 halves)

One whole turkey , cut up , or\n4 turkey thighs ( or 2 drumsticks and\n2 thighs ) and 1 boneless breast\n ( 2 halves )

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

YesCAP 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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 pound bacon or pancetta,\ndiced (optional)

1/2 pound bacon or pancetta , \ndiced ( optional )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 large onions, diced


Input: 1 pound shiitake or other\nmushrooms, sliced

1 pound shiitake or other\nmushrooms , sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds carrots, peeled and diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bunch celery, diced


Input: A few branches sage, thyme\nor rosemary

A few branches sage , thyme\nor rosemary

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups turkey stock or water, or more

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Chopped fresh parsley for\ngarnish (optional)

Chopped fresh parsley for\ngarnish ( optional )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 6-to-8-pound turkey


Input: 10 cloves garlic, peeled and crushed,\nor more to taste

10 cloves garlic , peeled and crushed , \nor more to taste

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: A few branches sage, thyme or\nrosemary

A few branches sage , thyme or\nrosemary

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup butter or olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 pounds mixed root vegetables,\npeeled and roughly chopped

3 pounds mixed root vegetables , \npeeled and roughly chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons olive oil


Input: 1 12-pound turkey


Input: 1 recipe stuffing (recipe follows)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 stick butter or 2-3 tablespoons olive oil

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: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup roughly chopped onion


Input: 1 cup roughly chopped carrot


Input: 1/2 cup roughly chopped celery


Input: Stems from one bunch fresh parsley, tied together (optional)

Stems from one bunch fresh parsley , tied together ( optional )

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

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

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


Input: 2 sticks butter


Input: 1 roughly chopped onion


Input: 1/2 cup pine nuts or chopped walnuts

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 to 8 cups bread crumbs

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon minced fresh tarragon or sage leaves

B-QTY B-UNIT B-COMMENT B-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: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup chopped scallion


Input: 1/2 cup chopped fresh parsley leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 ounce bourbon


Input: 2 ounces Manischewitz wine


Input: 1/2 ounce lemon juice


Input: Club soda, to top


Input: Sugared matzo, for rimming glass

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons lard or butter


Input: 5 medium red onions, thinly sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 medium white onions, thinly sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 cloves garlic, sliced


Input: 2 cups Chianti


Input: 1 star anise


Input: 1 3-inch cinnamon stick


Input: 7 juniper berries


Input: 3 quarts chicken broth


Input: Kosher salt


Input: freshly ground pepper


Input: 3 ounces fresh crusty bread, cubed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup heavy cream


Input: 1 tablespoon lard or butter


Input: 1/2 white onion, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon slivered garlic (about 3 cloves)

1 tablespoon slivered garlic ( about 3 cloves )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 tablespoon finely chopped thyme leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 sage leaves, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 tablespoons Chianti


Input: 1 pound calf’s liver, peeled, deveined and cut into large cubes

1 pound calf’s liver , peeled , deveined and cut into large 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: 2 egg yolks


Input: 1/2 cup dry bread crumbs


Input: 1 tablespoon flour


Input: 1/3 cup minced chives


Input: Extra-virgin olive oil, for serving

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds fresh spinach (weighed after trimming) or 2 packages frozen

2 pounds fresh spinach ( weighed after trimming ) or 2 packages frozen

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

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

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


Input: 6 ounces crusty Italian bread (about half a loaf)

6 ounces crusty Italian bread ( about half a loaf )

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Hot water


Input: 1 onion, finely chopped


Input: 1 clove garlic, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: 1/2 to 1 cup dry, coarse bread crumbs

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup freshly grated Parmesan cheese, plus more for serving

1 cup freshly grated Parmesan cheese , plus more for serving

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup chopped parsley


Input: 1 teaspoon salt


Input: 1/4 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon dried basil


Input: 4 eggs, lightly beaten


Input: Flour


Input: 3 cups hot tomato sauce, preferably homemade

3 cups hot tomato sauce , preferably homemade

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons unsalted butter, melted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 8-ounce boneless, skinless flounder fillets, rinsed and patted dry

2 8-ounce boneless , skinless flounder fillets , rinsed and patted dry

B-QTY O B-COMMENT O I-COMMENT B-NAME I-NAME O 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: 3/4 teaspoon kosher salt


Input: 1/2 teaspoon paprika


Input: Freshly ground black pepper


Input: 4 large eggs


Input: 3 tablespoons chopped scallions (optional)

3 tablespoons chopped scallions ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 3 tablespoons chopped parsley (optional)

3 tablespoons chopped parsley ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/2 tablespoons drained capers, chopped (optional)

1$1/2 tablespoons drained capers , chopped ( optional )

B-QTY O 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 YesPAREN YesPAREN YesPAREN


Input: 1 carp, trout, or sea bass weighing about 1 ½ pounds, cleaned, with head and tail still attached peanut oil

1 carp, trout, or sea bass weighing about 1  1/2 pounds, cleaned, with head and tail still attached peanut oil

1 carp , trout , or sea bass weighing about 1$1/2 pounds , cleaned , with head and tail still attached peanut oil

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

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


Input: 3/4 teaspoon salt


Input: 1-2 tablespoons Shaoxing rice wine or medium-dry sherry

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons Sichuanese chili bean paste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon finely chopped garlic


Input: 1 1/3 cup chicken stock


Input: 1 teaspoon white sugar


Input: 1-2 teaspoons light soy sauce


Input: 1 1/4 teaspoon cornstarch dissolved in 1 teaspoon cold water

1$1/4 teaspoon cornstarch dissolved in 1 teaspoon cold water

B-QTY B-UNIT B-NAME B-COMMENT I-COMMENT I-COMMENT B-UNIT 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 teaspoon Chinkiang or black Chinese vinegar

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

NoCAP NoCAP YesCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 scallions, green parts only, finely sliced

3 scallions , green parts only , finely sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large or 2 small to medium cauliflowers, broken into florets; or about 6 cups mixed white, orange, green and purple cauliflower

1 large or 2 small to medium cauliflowers , broken into florets; or about 6 cups mixed white , orange , green and purple cauliflower

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


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

1 to 2 garlic cloves ( to taste ) , minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1/4 cup chopped flat-leaf parsley


Input: 3 tablespoons capers, drained and rinsed

3 tablespoons capers , drained and rinsed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 to 3 tablespoons white wine vinegar or Champagne vinegar (to taste)

2 to 3 tablespoons white wine vinegar or Champagne vinegar ( to taste )

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

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

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


Input: 6 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: freshly ground pepper


Input: 2 tablespoons vegetable oil


Input: 1 small onion, minced


Input: 1 tablespoon minced ginger


Input: 1 tablespoon minced lemon grass or pale green cilantro roots

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cloves garlic, minced


Input: 1 teaspoon dark red chili paste, such as sambal, more for serving

1 teaspoon dark red chili paste , such as sambal , more for serving

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

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


Input: 3/4 pound boneless, skinless chicken thigh or breast meat, thinly sliced and cut into bite-size pieces

3/4 pound boneless , skinless chicken thigh or breast meat , thinly sliced and cut into bite-size pieces

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

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

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


Input: 3 tablespoons curry powder, preferably Malaysian, Thai or Vietnamese

3 tablespoons curry powder , preferably Malaysian , Thai or Vietnamese

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon paprika


Input: 1 can (14 ounces) unsweetened coconut milk

1 can ( 14 ounces ) unsweetened coconut milk

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup half-and-half


Input: 4 cups chicken stock


Input: 1/4 teaspoon ground turmeric


Input: 2 tablespoons fish sauce


Input: 1 tablespoon sugar, more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: About 12 kaffir lime leaves or curry leaves, fresh or frozen (optional)

About 12 kaffir lime leaves or curry leaves , fresh or frozen ( optional )

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

YesCAP 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 YesPAREN YesPAREN YesPAREN


Input: 8 ounces dried thin rice noodles (bun or vermicelli), or other Asian noodles such as udon or lai fun

8 ounces dried thin rice noodles ( bun or vermicelli ) , or other Asian noodles such as udon or lai fun

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

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

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

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


Input: Salt to taste


Input: 1 cup bean sprouts


Input: 3 tablespoons chopped cilantro


Input: 2 scallions, cut into thin rings

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 shallots, thinly sliced and deep fried in vegetable oil until brown (optional)

2 shallots , thinly sliced and deep fried in vegetable oil until brown ( optional )

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


Input: Quartered limes for serving


Input: 1 free-range chicken, about 3 pounds, quartered

1 free-range chicken , about 3 pounds , 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: 2 stalks fresh lemon grass, bruised with the handle of a heavy knife and tied in a knot

2 stalks fresh lemon grass , bruised with the handle of a heavy knife and tied in a knot

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

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

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


Input: 6 kaffir lime leaves, fresh or frozen (optional)

6 kaffir lime leaves , fresh or frozen ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon kosher salt, more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon black peppercorns


Input: 1 1/2 tablespoons coriander seeds


Input: 2 teaspoons cumin seeds


Input: 5 shallots, peeled and halved

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cloves garlic, peeled


Input: 2 teaspoons finely minced fresh turmeric, or 1 1/2 teaspoons ground turmeric

2 teaspoons finely minced fresh turmeric , or 1$1/2 teaspoons ground turmeric

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

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

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


Input: 2 tablespoons finely minced ginger


Input: 3 tablespoons peanut oil


Input: 4 ounces glass noodles or thin dried rice noodles, called vermicelli, bihun or bun

4 ounces glass noodles or thin dried rice noodles , called vermicelli , bihun or bun

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

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

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


Input: 1 tablespoon fresh lime juice


Input: 2 tablespoons chopped celery leaves, mint, Thai basil or cilantro leaves

2 tablespoons chopped celery leaves , mint , Thai basil or cilantro leaves

B-QTY O B-COMMENT B-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 YesCAP NoCAP NoCAP NoCAP NoCAP

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


Input: 2 shallots, thinly sliced and fried in vegetable oil until brown (optional)

2 shallots , thinly sliced and fried in vegetable oil until brown ( optional )

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

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

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


Input: Quartered limes


Input: chili paste (such as sambal) for serving

chili paste ( such as sambal ) for serving

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: Cooked white rice (optional)

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Input: 1/2 medium head of cauliflower, broken into florets

1/2 medium head of cauliflower , broken into florets

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Input: 2 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 garlic cloves, minced


Input: 1/4 to 1/2 teaspoon red pepper flakes, to taste

1/4 to 1/2 teaspoon red pepper flakes , to taste

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

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Input: 1 (14-ounce) can chopped tomatoes, with juice

1 ( 14-ounce ) can chopped tomatoes , with juice

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

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Input: Pinch of sugar


Input: 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme

1 teaspoon fresh thyme leaves , or 1/2 teaspoon dried thyme

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

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Input: Salt


Input: freshly ground pepper


Input: 12 kalamata olives, pitted and cut in half lengthwise

12 kalamata olives , pitted and cut in half lengthwise

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

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Input: 3/4 pound spaghetti


Input: 2 ounces either feta (crumbled), ricotta salata, Parmesan, or a mix of Parmesan and Pecorino (grated)

2 ounces either feta ( crumbled ) , ricotta salata , Parmesan , or a mix of Parmesan and Pecorino ( grated )

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

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

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


Input: 7 to 8 cups vegetable or chicken stock, as needed

7 to 8 cups vegetable or chicken stock , as needed

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

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Input: Salt


Input: 2 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small or 1/2 medium onion, minced

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

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Input: 2 large garlic cloves, minced or pressed

2 large garlic cloves , minced or pressed

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

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Input: 1 1/2 cups barley


Input: 1 medium cauliflower, separated into small florets or sliced 1/2 inch thick

1 medium cauliflower , separated into small florets or sliced 1/2 inch thick

B-QTY O B-NAME O 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 chopped flat-leaf parsley


Input: 2 ounces Parmesan cheese, grated (1/2 cup)

2 ounces Parmesan cheese , grated ( 1/2 cup )

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

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Input: Freshly ground pepper


Input: 6 ounces (1 bag) baby spinach

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

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Input: 3 tablespoons olive oil


Input: 2 garlic cloves, minced


Input: 12 ounces frozen or fresh cooked artichoke hearts, sliced

12 ounces frozen or fresh cooked artichoke hearts , sliced

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

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Input: 1 teaspoon fresh thyme leaves


Input: Salt, preferably kosher salt


Input: freshly ground pepper


Input: 1 large or 2 smaller roasted sweet red peppers, sliced

1 large or 2 smaller roasted sweet red peppers , sliced

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

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Input: 8 slices whole grain country bread

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds broccoli, cut into bite-size florets

2 pounds broccoli , cut into bite-size florets

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

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Input: 4 tablespoons (1/4 cup) extra virgin olive oil

4 tablespoons ( 1/4 cup ) extra virgin olive oil

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

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Input: 1 teaspoon whole coriander seeds


Input: 1 teaspoon whole cumin seeds


Input: 1 1/2 teaspoons kosher salt


Input: 1 teaspoon freshly ground black pepper

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

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Input: 1/8 teaspoon hot chili powder


Input: 1 pound large shrimp, shelled and deveined

1 pound large 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 1/4 teaspoons lemon zest (from 1 large lemon)

1$1/4 teaspoons lemon zest ( from 1 large lemon )

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

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Input: Lemon wedges, for serving


Input: 1 pound (2 large) red bell peppers, roasted or grilled, peeled, quartered, seeded

1 pound ( 2 large ) red bell peppers , roasted or grilled , peeled , quartered , seeded

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

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Input: 1 cup shelled walnuts


Input: 1/3 cup fresh bread crumbs


Input: 1 teaspoon coarsely ground red Aleppo pepper or 1/2 to 1 teaspoon chili flakes (to taste)

1 teaspoon coarsely ground red Aleppo pepper or 1/2 to 1 teaspoon chili flakes ( to taste )

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

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


Input: 1 teaspoon lightly toasted cumin seeds, ground

1 teaspoon lightly toasted cumin seeds , ground

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

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Input: 1/4 teaspoon allspice


Input: 1/2 teaspoon sugar


Input: 4 teaspoons (1 tablespoon plus 1 teaspoon) tomato paste

4 teaspoons ( 1 tablespoon plus 1 teaspoon ) tomato paste

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

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Input: 1/4 cup extra virgin olive oil (more to taste)

1/4 cup extra virgin olive oil ( more to taste )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 1/2 tablespoons pomegranate molasses (more to taste)

1$1/2 tablespoons pomegranate molasses ( more to taste )

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

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Input: 1 tablespoon fresh lemon juice


Input: 1/2 to 3/4 teaspoon salt, preferably kosher salt, to taste

1/2 to 3/4 teaspoon salt , preferably kosher salt , to taste

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

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Input: 1/2 pound russet or Yukon gold potatoes, peeled

1/2 pound russet or Yukon gold potatoes , peeled

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

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Input: Salt, preferably kosher salt


Input: 3 to 4 garlic cloves (to taste), halved, green shoots removed

3 to 4 garlic cloves ( to taste ) , halved , green shoots removed

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

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


Input: 1 cup walnuts


Input: 1/2 cup olive oil


Input: 3 tablespoons fresh lemon juice or 1/4 cup red wine vinegar (to taste)

3 tablespoons fresh lemon juice or 1/4 cup red wine vinegar ( to taste )

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


Input: 1 1/2 ounces Zubrowka Bison Grass vodka

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 ounce Cynar


Input: 1/2 ounce simple syrup


Input: One sprig fresh mint


Input: Champagne, for topping


Input: 1 1/2 pound head cauliflower, cut into bite-size florets

1$1/2 pound head cauliflower , cut into bite-size florets

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

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Input: 3 tablespoons olive oil


Input: 3/4 teaspoon kosher salt


Input: 1/2 teaspoon freshly ground black pepper

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

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Input: 1 cup frozen peas


Input: 1/4 cup unsalted butter ( 1/2 stick)

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

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Input: 1/4 cup flour


Input: 3 cups whole milk


Input: 1 pound aged white cheddar cheese, grated

1 pound aged white cheddar cheese , grated

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

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Input: 1/3 cup mango chutney


Input: 1/4 teaspoon dry mustard powder


Input: 1/4 teaspoon kosher salt


Input: 1/4 teaspoon freshly ground black pepper

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

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Input: Cooked white rice, for serving

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Chopped fresh cilantro, for serving

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/3 pounds sweetbreads


Input: Salt


Input: 1 lemon


Input: 1/2 cup dried cherries


Input: 1/3 cup dry red wine


Input: 3 tablespoons flour


Input: Freshly ground black pepper


Input: 2 tablespoons unsalted butter


Input: 1 1/2 ounces pancetta, in one slice, diced

1$1/2 ounces pancetta , in one slice , diced

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

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Input: 1/2 cup finely chopped onion


Input: 24 very small cremini mushrooms, stems removed

24 very small cremini mushrooms , stems removed

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Input: 2/3 cup chicken stock


Input: 1 tablespoon minced tarragon


Input: 2 ounces dry, filtered sake

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

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Input: 1 ounce pomegranate juice


Input: 1/2 ounce orange liqueur


Input: 1/2 ounce vermouth bianco (or substitute sweet vermouth)

1/2 ounce vermouth bianco ( or substitute sweet vermouth )

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

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Input: 4 pomegranate seeds


Input: 1 mint leaf


Input: 3 ounces Lillet


Input: 1 ounce freshly squeezed orange juice

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

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Input: 1 good splash Campari


Input: 2 pieces of orange peel for garnish

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

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Input: 1 ounce dry Spanish sherry, such as fino, amontillado or oloroso

1 ounce dry Spanish sherry , such as fino , amontillado or oloroso

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

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Input: 1 ounce sweet vermouth


Input: 2 ounces cava (or dry Champagne or prosecco)

2 ounces cava ( or dry Champagne or prosecco )

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Input: 1 lemon peel for garnish


Input: 4 tablespoons butter


Input: 2 large red onions, chopped

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Input: 4 cloves garlic, minced


Input: 2 carrots, peeled and chopped

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Input: 2 ribs celery, chopped


Input: 10 mushrooms, trimmed and sliced

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Input: 3 pounds brisket (preferably second-cut) or stew meat, chopped into bite-size pieces

3 pounds brisket ( preferably second-cut ) or stew meat , chopped into bite-size pieces

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

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


Input: Kosher salt


Input: Freshly ground black pepper


Input: 2 tablespoons flour


Input: 1 sprig rosemary


Input: About 4 cups (2 cans) Guinness or other stout

About 4 cups ( 2 cans ) Guinness or other stout

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

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Input: 1 cup trotter gear (recipe here) or 8 ounces freshly grated Cheddar

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

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


Input: 1 1/2 cups all-purpose flour


Input: 2 1/4 teaspoons baking powder


Input: 3/4 teaspoon salt


Input: 1/2 cup (1 stick) very cold unsalted butter, diced

1/2 cup ( 1 stick ) very cold unsalted butter , diced

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

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Input: 1 egg yolk, lightly beaten

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

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Input: 1 pound baby artichokes, trimmed, or one 12-ounce package frozen artichoke hearts

1 pound baby artichokes , trimmed , or one 12-ounce package frozen artichoke hearts

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 I-COMMENT

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


Input: 8 eggs


Input: 2 tablespoons low-fat milk


Input: Salt, preferably kosher salt


Input: freshly ground pepper


Input: 2 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 garlic cloves, minced


Input: 3 tablespoons minced Italian parsley, dill, fennel fronds or wild fennel

3 tablespoons minced Italian parsley , dill , fennel fronds or wild fennel

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

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


Input: 1 tablespoon freshly grated Parmesan or pecorino

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

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Input: 3 trotters (pigs’ feet)

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Input: 2 red onions, halved


Input: 2 ribs celery, chopped


Input: 2 carrots, peeled and chopped

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Input: 2 leeks, cleaned and chopped

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

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Input: 1 head garlic


Input: 2 bay leaves


Input: 12 black peppercorns


Input: 2 sprigs thyme


Input: 1 cup Madeira or other sweet wine, or one bottle red wine

1 cup Madeira or other sweet wine , or one bottle red wine

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

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


Input: About 1 quart chicken stock


Input: 1 1/2 cups wheat berries


Input: Salt


Input: 1 tablespoon toasted sesame oil, or to taste

1 tablespoon toasted sesame oil , or to taste

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

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Input: 2 tablespoons soy sauce, or to taste

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

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Input: 1/2 cup trimmed and chopped scallions

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons peanut oil or butter

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups steel-cut oats (not rolled), rinsed and drained

1$1/2 cups steel-cut oats ( not rolled ) , rinsed and drained

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

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Input: 1 tablespoon minced or grated ginger

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

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Input: 1 tablespoon mustard seeds (brown or black are both fine)

1 tablespoon mustard seeds ( brown or black are both fine )

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Input: 3 cardamom pods


Input: 1 or 2 dried red chilies, like Thai (optional)

1 or 2 dried red chilies , like Thai ( optional )

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Input: Salt


Input: freshly ground black pepper


Input: 1/2 cup grated dried unsweetened coconut

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Input: 1/2 cup chopped fresh cilantro, mint, scallions or parsley, or a combination

1/2 cup chopped fresh cilantro , mint , scallions or parsley , or a combination

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Input: 1 cup wild rice, rinsed and drained

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Input: 1 tablespoon fennel seeds


Input: 1/2 cup quinoa


Input: 2 tablespoons extra virgin olive oil

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Input: 1/2 pound sweet Italian sausage, casings removed

1/2 pound sweet Italian sausage , casings removed

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Input: 1 large fennel bulb, trimmed and chopped

1 large fennel bulb , trimmed and chopped

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Input: 1 medium onion, chopped


Input: Salt


Input: freshly ground black pepper


Input: 3/4 cup chopped toasted walnuts or pecans (optional)

3/4 cup chopped toasted walnuts or pecans ( optional )

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Input: 1/4 cup extra virgin olive oil, more for pan

1/4 cup extra virgin olive oil , more for pan

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Input: 1/2 cup milk, preferably whole

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Input: Salt


Input: 1 cup coarse cornmeal


Input: Freshly ground black pepper


Input: 1 small onion, chopped


Input: 1/2 cup (about 4 ounces) chopped pancetta

1/2 cup ( about 4 ounces ) chopped pancetta

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Input: 1 pound spinach, washed, trimmed and dried

1 pound spinach , washed , trimmed and dried

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Input: 1 to 1 1/2 cups Gorgonzola cheese, crumbled

1 to 1$1/2 cups Gorgonzola cheese , crumbled

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Input: Butter for pans


Input: 1 cup cooked oatmeal


Input: 2 tablespoons light brown sugar


Input: 2 teaspoons freshly grated orange zest

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Input: 2 cups heavy cream


Input: 1/2 cup granulated sugar, more for topping

1/2 cup granulated sugar , more for topping

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Input: 1 cup blanched almonds, toasted and chopped

1 cup blanched almonds , toasted and chopped

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Input: 6 large egg yolks


Input: 6 cups Kellogg’s Corn Flakes


Input: 3 cups whole milk


Input: 2 cups heavy cream


Input: 3/4 teaspoon kosher salt


Input: 1/4 cup packed light brown sugar

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Input: 1 tablespoon powdered gelatin (about 1 1/2 packages)

1 tablespoon powdered gelatin ( about 1$1/2 packages )

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Input: 3/4 cup Kellogg’s Corn Flakes


Input: 3 tablespoons nonfat milk powder


Input: 1 tablespoon granulated sugar


Input: 1/2 teaspoon kosher salt


Input: 3 1/2 tablespoons unsalted butter, melted

3$1/2 tablespoons unsalted butter , melted

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Input: 1 6-ounce bag baby spinach


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

2 plump garlic cloves , halved , green shoots removed

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Input: Salt, preferably kosher salt, to taste

Salt , preferably kosher salt , to taste

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Input: 1 tablespoon freshly squeezed lemon juice (more to taste)

1 tablespoon freshly squeezed lemon juice ( more to taste )

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Input: 2 tablespoons chopped fresh dill


Input: 1/2 cup finely chopped parsley


Input: 2 tablespoons chopped fresh mint, or 1 teaspoon dried mint

2 tablespoons chopped fresh mint , or 1 teaspoon dried mint

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Input: 2 to 3 tablespoons extra virgin olive oil

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Input: 2 cups thickened yogurt or thick Greek style yogurt

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Input: 1 bunch scallions, chopped (optional)

1 bunch scallions , chopped ( optional )

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Input: 1/2 cup (1 stick) unsalted butter at room temperature, more for pans

1/2 cup ( 1 stick ) unsalted butter at room temperature , more for pans

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Input: 1 cup cake flour or all-purpose flour

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Input: 2 tablespoons unsweetened cocoa powder