Input: 2 ounces approximately 1/2 cup freshly grated Parmesan

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 eggs


Input: 1 cup thick plain low-fat yogurt

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: pepper to taste


Input: paprika to taste


Input: 1 ounce about 1 cup dried porcini or shiitake mushrooms

B-QTY B-UNIT B-COMMENT B-QTY I-COMMENT I-COMMENT B-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: 1 tablespoon extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 shallots or 1 small onion, finely chopped

2 shallots or 1 small onion , finely chopped

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: 2 to 3 garlic cloves, minced

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound cremini mushrooms, sliced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: 1/2 cup fruity red wine, such as a Côtes du Rhône or Syrah

1/2 cup fruity red wine , such as a Côtes du Rhône or Syrah

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

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

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


Input: 1 teaspoon fresh thyme leaves


Input: Freshly ground pepper


Input: 2 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons minced shallot or onion

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons sifted all-purpose flour


Input: 2 cups milk (may use low-fat milk)

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

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Input: Salt


Input: freshly ground pepper


Input: 1/2 pound no-boil lasagna noodles


Input: 4 ounces Parmesan cheese, grated 1 cup

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: A few leaves of fresh sage (optional)

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 4 parts Beefeater gin


Input: 1 part Noilly Prat dry vermouth

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small strip of lemon peel

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 parts Hendrick’s gin


Input: 1 part freshly squeezed lime juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 part rose water


Input: Mint leaves


Input: 3 parts Gordon’s gin (007’s preference)

3 parts Gordon’s gin ( 007’s preference )

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 part vodka (any Russian will do)

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

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Input: 1/2 part Lillet Blanc


Input: 1 generous strip of lemon peel

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 3/4 cups rolled oats


Input: 1 cup shelled pistachios


Input: 1 cup unsweetened coconut chips


Input: 1/3 cup pumpkin seeds


Input: 1 tablespoon kosher salt


Input: 1/2 cup light brown sugar


Input: 1/3 cup maple syrup


Input: 1/3 cup extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup dried sour cherries


Input: 1 pound Scotch bonnet peppers, stemmed and seeded

1 pound Scotch bonnet peppers , stemmed and seeded

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: White vinegar


Input: Salt


Input: pepper to taste


Input: Garlic to your liking


Input: 1 cup polenta


Input: 1 quart water


Input: 1 teaspoon salt


Input: 1 tablespoon butter


Input: 1/3 cup freshly grated Parmesan optional, plus additional for sprinkling

1/3 cup freshly grated Parmesan optional , plus additional for sprinkling

O B-UNIT B-COMMENT I-COMMENT B-NAME B-COMMENT O 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 1/2 cups Fresh Tomato Sauce or Simple Marinara Sauce

1$1/2 cups Fresh Tomato Sauce or Simple Marinara Sauce

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

NoCAP NoCAP YesCAP YesCAP YesCAP NoCAP YesCAP YesCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon kosher salt


Input: 1/2 cup grits


Input: 2 1/2 cups corn kernels, scraped from 2 to 3 ears

2$1/2 cups corn kernels , scraped from 2 to 3 ears

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup crème fraîche


Input: Freshly ground black pepper


Input: 1 dozen spot prawns or blue prawns or baby shrimp, peeled, deveined and among skewers

1 dozen spot prawns or blue prawns or baby shrimp , peeled , deveined and among skewers

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

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

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


Input: Kosher salt


Input: Freshly ground black pepper


Input: 3 tablespoons olive oil


Input: 1 teaspoon grated lemon zest


Input: 2 teaspoons lemon juice


Input: 1 breakfast radish, thinly sliced and soaked in ice water for 5 minutes

1 breakfast radish , thinly sliced and soaked in ice water for 5 minutes

B-QTY B-NAME I-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

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


Input: 1 tablespoon Walla Walla red salad onion (spring onion) or any sweet onion, thinly sliced and soaked in ice water for 5 minutes

1 tablespoon Walla Walla red salad onion ( spring onion ) or any sweet onion , thinly sliced and soaked in ice water for 5 minutes

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 O B-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 LX LX LX LX LX LX

NoCAP NoCAP YesCAP YesCAP 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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 flat-leaf parsley leaves


Input: 1 teaspoon thinly sliced chives


Input: 2 large or 4 medium artichokes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 lemon, cut in half

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup rolled oats


Input: 2 tablespoons white wine vinegar or sherry vinegar

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Sea salt or kosher salt to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon Dijon mustard


Input: 1 small garlic clove, minced or pureed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoon Best Foods or Hellmann’s mayonnaise

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

NoCAP NoCAP YesCAP YesCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons plain low-fat yogurt


Input: 1/3 cup extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 1 tablespoon extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 diced onion


Input: 3 large diced carrots


Input: Seasonings to taste, like cumin, coriander, curry, black pepper, dash of nutmeg

Seasonings to taste , like cumin , coriander , curry , black pepper , dash of nutmeg

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

YesCAP 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: 2 cans low-sodium chicken broth


Input: 1 can condensed tomato soup, undiluted

B-QTY B-UNIT 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 large can diced tomatoes


Input: 1 package frozen mixed vegetables, or more if desired

1 package frozen mixed vegetables , or more if desired

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon balsamic or red wine vinegar

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 kale


Input: Extra-virgin olive oil to coat

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


Input: Sea salt to taste


Input: 4 cups unsalted chicken stock


Input: 2 tablespoons sugar


Input: 1 teaspoon ground black (or green) cardamom

1 teaspoon ground black ( or green ) cardamom

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: ½ teaspoon ground cinnamon


Input: ¼ teaspoon salt


Input: 4 sheets phyllo, halved lengthwise

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: About 2 tablespoons melted, clarified butter

About 2 tablespoons melted , clarified butter

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: ¼ cup plus 2 tablespoons powdered sugar

1/4 cup plus 2 tablespoons powdered sugar

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

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Input: ¼ teaspoon plus 1/8 teaspoon ground cardamom

1/4 teaspoon plus 1/8 teaspoon ground cardamom

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

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Input: ¼ teaspoon cinnamon


Input: ½ ounce egg white


Input: 3½ ounces whole almonds, finely ground

3 1/2 ounces whole almonds, finely ground

3$1/2 ounces whole almonds , finely ground

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 chicken breasts, on the bone

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: Salt


Input: 2 tablespoons ras el hanout (one that emphasizes cardamom, if possible)

2 tablespoons ras el hanout ( one that emphasizes cardamom , if possible )

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

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


Input: 2 tablespoons grapeseed oil


Input: 2 tablespoons olive oil


Input: 2 shallots, minced


Input: 4 cloves garlic, minced


Input: 2 small bunches kale (like red Russian), ribs removed and torn into pieces

2 small bunches kale ( like red Russian ) , ribs removed and torn into pieces

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

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


Input: Salt to taste


Input: 1 preserved lemon rind, minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: ½ teaspoon maras pepper (optional; see note)

1/2 teaspoon maras pepper (optional; see note)

1/2 teaspoon maras pepper ( optional; see note )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup mayonnaise


Input: 1 bunch cilantro


Input: 5 cups cabbage


Input: 1 tablespoon maple syrup


Input: 1/2 cup red bell pepper


Input: 1/2 tablespoon vinegar


Input: 1/2 cup carrots


Input: 2 teaspoons mustard


Input: 2 jalapeño peppers


Input: 1 teaspoon Worcestershire sauce


Input: 1 clove garlic


Input: 1/2 teaspoon chili powder


Input: 1/2 teaspoon cumin


Input: 1/2 teaspoon coriander


Input: 10 ounces bow tie or rotelle pasta

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons paprika


Input: 1 zucchini


Input: 1/2 teaspoon cayenne pepper


Input: 3 plum tomatoes


Input: 1/2 teaspoon salt


Input: 1/2 cup scallions (3 to 4 stalks)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 teaspoon pepper


Input: cilantro


Input: 1 teaspoon thyme


Input: 1/2 to 1 pound medium shrimp, shelled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound ground beef browned and drained

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup dried lentils rinsed and drained

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup each chopped carrots


Input: 1 cup each chopped celery


Input: 1 cup each chopped onions


Input: 1 cup each chopped green cabbage

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

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Input: 1 cup each chopped green pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon each of salt


Input: 1 teaspoon pepper


Input: 1 bay leaf


Input: 2 bouillon cubes


Input: 1 48-ounce can tomato juice


Input: 4 cups water


Input: 2 large eggs


Input: 3/4 cup milk


Input: 1/2 cup water


Input: 3 tablespoons canola oil


Input: 1/2 teaspoon salt


Input: 2 ounces whole-wheat flour (1/2 cup less 1 tablespoon)

2 ounces whole-wheat flour ( 1/2 cup less 1 tablespoon )

B-QTY O 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 NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 ounces all-purpose flour (scant 1/2 cup less 1 tablespoon)

2 ounces all-purpose flour ( scant 1/2 cup less 1 tablespoon )

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

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

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


Input: 2 to 3 tablespoons finely chopped tarragon, parsley, chervil or chives (or a combination)

2 to 3 tablespoons finely chopped tarragon , parsley , chervil or chives ( or a combination )

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

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

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


Input: Butter for the pan


Input: 3/4 cup low-fat cottage cheese


Input: 6 ounces goat cheese


Input: 3 tablespoons plain low-fat yogurt


Input: Freshly ground pepper


Input: 1/2 cup amaranth


Input: 1 1/2 cups water


Input: 1/4 cup milk, almond milk or rice milk (more to taste)

1/4 cup milk , almond milk or rice milk ( more to taste )

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

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


Input: 2 teaspoons maple syrup or brown sugar or, if available, Mexican piloncillo

2 teaspoons maple syrup or brown sugar or , if available , Mexican piloncillo

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

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

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


Input: Pinch of salt


Input: 2 quarts raspberries (you may use frozen)

2 quarts raspberries ( you may use frozen )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 tablespoons sugar, preferably raw organic sugar

3 tablespoons sugar , preferably raw organic sugar

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons rose water


Input: 2 teaspoons cornstarch (if using frozen berries, increase to 1 tablespoon)

2 teaspoons cornstarch ( if using frozen berries , increase to 1 tablespoon )

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

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

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


Input: 1 3/4 cups (7 ounces) crumble topping (recipe below)

1$3/4 cups ( 7 ounces ) crumble topping ( recipe below )

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

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

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


Input: 1 1/4 cups rolled oats


Input: 1/4 cup rice flour


Input: 1/4 cup regular or preferably toasted flaxseeds, coarsely ground

1/4 cup regular or preferably toasted flaxseeds , coarsely ground

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup unrefined turbinado sugar


Input: 1/2 teaspoon freshly grated nutmeg


Input: 1/8 teaspoon salt


Input: 3 ounces (6 tablespoons) cold unsalted butter, cut into 1/2-inch pieces

3 ounces ( 6 tablespoons ) cold unsalted butter , cut into 1/2-inch pieces

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

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


Input: 1 cup low-fat (2 percent) milk

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 YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 1/3 cup water


Input: 3 large eggs


Input: 1/2 teaspoon salt


Input: 2/3 cup buckwheat flour


Input: 1/2 cup unbleached white flour


Input: 3 tablespoons canola oil


Input: 6 ounces baby spinach


Input: Salt, preferably kosher salt


Input: freshly ground pepper to taste

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


Input: 2 buckwheat crêpes, above


Input: 2 eggs, poached or fried for four minutes

2 eggs , poached or fried for four minutes

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 tablespoons grated Gruyère cheese


Input: 1 pound albacore or yellowfin tuna, cut in 1/2 inch dice

1 pound albacore or yellowfin tuna , cut in 1/2 inch dice

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

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Input: 1/2 small red onion, cut in small dice

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

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Input: 1 garlic clove, minced


Input: 1 to 2 serrano or jalapeño chiles, to taste, seeded and minced

1 to 2 serrano or jalapeño chiles , to taste , seeded and minced

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

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Input: 1 tablespoon capers, rinsed and drained

1 tablespoon capers , rinsed and drained

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

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Input: 1 ripe medium avocado, cut in small dice

1 ripe medium avocado , cut in small dice

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

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Input: Salt, preferably kosher salt


Input: freshly ground pepper to taste

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


Input: 1/3 cup fresh lime juice


Input: 1/4 cup extra virgin olive oil

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

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Input: 1/4 to 1/2 cup chopped cilantro to taste

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Input: Leaf lettuce, baby spinach or arugula, or radicchio leaves for serving

Leaf lettuce , baby spinach or arugula , or radicchio leaves for serving

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

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Input: 1/2 small red onion, minced optional

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

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Input: 3 ripe Haas avocados


Input: 1 medium ripe tomato, chopped

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

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Input: Juice of 1 to 2 limes, to taste

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Input: 1 small garlic clove, minced

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Input: 1/4 teaspoon lightly toasted cumin seeds, ground

1/4 teaspoon lightly toasted cumin seeds , ground

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Input: 1 small serrano chile, seeded and minced optional

1 small serrano chile , seeded and minced optional

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

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Input: Salt, preferably kosher salt, to taste

Salt , preferably kosher salt , to taste

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

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Input: 2 cloves garlic, cut in half, green shoots removed

2 cloves garlic , cut in half , green shoots removed

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

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Input: Salt, preferably kosher salt, to taste

Salt , preferably kosher salt , to taste

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

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Input: 2 ripe avocados


Input: 3 tablespoons sesame tahini


Input: 1/4 cup fresh lemon juice


Input: 2 tablespoons extra virgin olive oil

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Input: 1 teaspoon cumin seeds, lightly toasted and ground to taste

1 teaspoon cumin seeds , lightly toasted and ground to taste

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: 1/2 cup blueberries


Input: 1/2 cup raspberries


Input: 3/4 cup hulled strawberries


Input: 2 to 3 tablespoons rose geranium syrup (see below)

2 to 3 tablespoons rose geranium syrup ( see below )

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

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Input: 4 ice cubes


Input: 1/2 cup sugar


Input: 1/2 cup water


Input: 2 sprigs rose geranium


Input: 1 1/2 pounds tomatoes


Input: 4 ounces fresh ricotta


Input: 1/2 cup torn fresh mint


Input: Garnish: Olive oil


Input: 1 cup shelled edamame


Input: 1 1/2 pounds chopped tomatoes


Input: 2 tablespoons soy sauce


Input: 1 tablespoon sesame oil


Input: 1/2 cup sliced scallions


Input: 1/2 pound chopped bacon


Input: 1 tablespoon olive oil


Input: 4 cups torn romaine lettuce


Input: 1 pound chopped tomatoes


Input: 1/3 cup mayonnaise


Input: 2 tablespoons sherry vinegar


Input: Garnish: The reserved bacon


Input: 1 chopped onion


Input: 2 tablespoons butter


Input: 2 pounds chopped tomatoes


Input: 1/2 pound chopped, peeled peaches

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Input: 1/2 cup cream (optional but good)

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

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Input: Garnish: Chopped tarragon


Input: 1 chopped onion


Input: 3 or more tablespoons minced garlic

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

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Input: 1/4 cup olive oil


Input: 2 pounds chopped tomatoes


Input: 2 cups vegetable or chicken stock

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

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Input: 2 cups torn day-old bread


Input: Garnish: Shredded basil


Input: 1 chopped onion


Input: 1 tablespoon each garlic and ginger

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Input: 2 tablespoons olive oil


Input: 2 teaspoons each cumin


Input: 2 teaspoons coriander


Input: 2 teaspoon cinnamon


Input: 2 pounds chopped tomatoes


Input: 2 cups stock


Input: 1 1/2 cups cooked chickpeas


Input: Garnish: Parsley or cilantro


Input: 1/4-inch slice from the stem end of 4 large tomatoes

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Input: 8 ounces chopped fresh mozzarella


Input: 1 cup fresh bread crumbs


Input: 1/4 cup chopped basil


Input: 4 tablespoons olive oil


Input: 1 medium potato


Input: 1/4-inch slice from the stem end of 4 large tomatoes

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Input: 7 ounces good canned tuna


Input: 1/4 cup chopped black olives


Input: 1/3 cup olive oil


Input: 2 tablespoons red wine vinegar


Input: Garnish: Chopped chives


Input: 1/4-inch slice from the stem end of 4 large tomatoes

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Input: 8 ounces crumbled tofu


Input: 2 cups chopped spinach leaves


Input: 4 tablespoons melted butter


Input: 1 tablespoon curry powder


Input: Garnish: Chopped cilantro


Input: 1 1/2 pounds chopped tomatoes


Input: 3 tablespoons olive oil


Input: 3 lightly crushed garlic cloves


Input: 1/2 cup chopped basil


Input: 1/2 pound pasta


Input: 2 chopped onions


Input: 2 tablespoons minced garlic


Input: 1 to 2 minced fresh jalapeños

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Input: 1/4 cup neutral oil


Input: 2 pounds chopped tomatoes


Input: 1 12-ounce bottle of beer


Input: 1 tablespoon brown sugar


Input: 1/4 cup each lime juice


Input: 1/4 cup each cilantro


Input: 2 tablespoons tequila


Input: tortilla chips


Input: 1 cubed medium eggplant


Input: 2 tablespoons olive oil


Input: 1 1/2 pounds chopped tomatoes


Input: 1 tablespoon each minced garlic


Input: 1 tablespoon drained capers


Input: 1 tablespoon sugar


Input: 1 1/2 pounds okra, ends trimmed

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Input: Salt


Input: 1/2 cup apple cider vinegar or red wine vinegar

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Input: 1 1/2 pound small boiling potatoes, like fingerlings

1$1/2 pound small boiling potatoes , like fingerlings

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Input: 2 tablespoons extra virgin olive oil

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Input: 2 medium onions, finely chopped

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Input: 2 garlic cloves, minced


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

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

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Input: 1/4 cup minced parsley


Input: 1/4 cup minced cilantro


Input: 1 teaspoon spice mix (see below)

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Input: 1 teaspoon turmeric


Input: Pinch of saffron


Input: 2 tablespoons tomato paste dissolved in 1 cup water

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Input: 1/2 preserved lemon, thinly sliced optional

1/2 preserved lemon , thinly sliced optional

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

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Input: Salt


Input: freshly ground pepper


Input: 2 teaspoons ground cinnamon


Input: 1/2 teaspoon ground ginger


Input: 1 teaspoon powdered turmeric


Input: 1/2 teaspoon freshly ground black pepper

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Input: 1/4 teaspoon freshly ground nutmeg


Input: 1/4 teaspoon freshly ground cardamom seed

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

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Input: 1/4 teaspoon freshly ground cloves


Input: 1/2 teaspoon ground allspice


Input: 1 tablespoon extra virgin olive oil

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

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Input: 1/2 medium onion, finely chopped

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Input: 4 plump garlic cloves, minced or mashed in a mortar and pestle

4 plump garlic cloves , minced or mashed in a mortar and pestle

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Input: 1/4 cup capers, drained, rinsed and finely chopped or mashed with the garlic in a mortar and pestle

1/4 cup capers , drained , rinsed and finely chopped or mashed with the garlic in a mortar and pestle

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Input: 2 pounds tomatoes, peeled, seeded and finely chopped, or 1 28-ounce can diced tomatoes with juice

2 pounds tomatoes , peeled , seeded and finely chopped , or 1 28-ounce can diced tomatoes with juice

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Input: Salt, preferably kosher salt


Input: freshly ground pepper to taste

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


Input: Pinch of sugar


Input: 1 teaspoon chopped fresh thyme leaves

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

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Input: 1 tablespoon slivered fresh basil leaves

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

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Input: 1 recipe tomato-caper sauce, above

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Input: 6 6-ounce halibut fillets (Choose Pacific halibut over Atlantic halibut. According to the Environmental Defense Fund and the Blue Ocean Institute, Pacific halibut fisheries have been properly managed, but they are overfished in the Atlantic.)

6 6-ounce halibut fillets ( Choose Pacific halibut over Atlantic halibut. According to the Environmental Defense Fund and the Blue Ocean Institute , Pacific halibut fisheries have been properly managed , but they are overfished in the Atlantic. )

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Input: Salt, preferably kosher salt


Input: freshly ground pepper


Input: 1 tablespoon extra-virgin olive oil


Input: 6 lemon slices


Input: 1 1/2 pounds skirt steak (in 1/8-inch slices)

1$1/2 pounds skirt steak ( in 1/8-inch slices )

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

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Input: 1/2 cup soy sauce


Input: 1/2 cup Worcestershire sauce


Input: 2 teaspoons salt


Input: 1/2 teaspoon black pepper


Input: 1/2 teaspoon onion powder


Input: 1/2 teaspoon garlic powder


Input: 1/2 teaspoon chili flakes


Input: 2 cups boiling water


Input: 1 teaspoon salt


Input: 1 tablespoon sugar


Input: 1 tablespoon butter


Input: 1 cup cornmeal


Input: 1 tablespoon bacon fat


Input: 2 cups flour


Input: 2 teaspoons baking powder


Input: 1/4 teaspoon baking powder


Input: 1 teaspoon salt


Input: 6 tablespoons shortening


Input: 2/3 cup buttermilk


Input: 1 pound dried navy beans


Input: 1 pound pork shoulder or butt

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

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Input: 1 onion (diced)

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Input: 1 leek (diced)

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Input: 1 garlic clove (diced)

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Input: 1 sprig thyme


Input: 1 tablespoon apple cider vinegar


Input: 2 tablespoons bacon fat


Input: 1 loin of mutton


Input: 2 carrots (sliced)

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Input: 1 turnip (diced)

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Input: 1 onion (diced)

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Input: 2 Idaho potatoes (diced)

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Input: 2 plum tomatoes (diced)

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Input: 1 whole rabbit


Input: 1/2 cup lard


Input: 1/4 cup mustard Seeds


Input: 1/2 teaspoon salt


Input: 1/2 teaspoon sugar


Input: 3 tablespoons milk


Input: 2 catfish fillets


Input: 1 cup flour or cornmeal


Input: salt


Input: pepper


Input: 1 cup pork fat


Input: 4 quarts crushed tomatoes


Input: 1 pint of vinegar


Input: 3 tablespoons salt


Input: 2 tablespoons mustard


Input: 2 tablespoons black pepper


Input: 3 crushed red peppers


Input: 1/2 ounce allspice


Input: 1/2 ounce mace


Input: 4 Idaho potatoes (peeled and quartered)

4 Idaho potatoes ( peeled and quartered )

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

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Input: 1 teaspoon salt


Input: 3 tablespoons butter


Input: 1/2 cup cream


Input: Salt


Input: pepper


Input: 2 bunches turnip greens


Input: 1 onion (sliced)

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Input: 1 tablespoon salt


Input: 1 piece fatback


Input: 4 ears corn


Input: 1 onion (diced)

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Input: 1 tablespoon butter


Input: 2 1/2 cups flour


Input: 1 cup butter


Input: 1 teaspoon salt


Input: 1 teaspoon sugar


Input: 6 to 8 tablespoons ice water

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Input: 5 green apples (peeled and sliced)

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Input: 1 teaspoon nutmeg


Input: 1 teaspoon cinnamon


Input: 1 cup molasses


Input: 2 eggs


Input: 6 ounces sugar


Input: 1/2 quart of milk


Input: 1/2 quart of cream


Input: 3 teaspoons corn starch


Input: 1 teaspoon vanilla paste


Input: About 1 1/2 pounds boneless chicken thighs

About 1$1/2 pounds boneless chicken thighs

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Input: Salt


Input: 6 boneless, skinless chicken thighs, about 2 pounds, pounded flat

6 boneless , skinless chicken thighs , about 2 pounds , pounded flat

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Input: black pepper


Input: 1 cup all-purpose flour, or more as needed

1 cup all-purpose flour , or more as needed

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Input: 1 1/2 cups fresh bread crumbs, or more as needed

1$1/2 cups fresh bread crumbs , or more as needed

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Input: 4 cloves garlic, minced


Input: 3 eggs


Input: 2 tablespoons extra virgin olive oil, plus more as needed

2 tablespoons extra virgin olive oil , plus more as needed

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

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Input: 3 tablespoons butter, plus more as needed

3 tablespoons butter , plus more as needed

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Input: 4 tablespoons extra-virgin olive oil


Input: 1/4 cup dry white wine


Input: 1/2 cup chicken or vegetable stock

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Input: 1/4 cup freshly squeezed lemon juice

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

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Input: 3 tablespoons lemon juice


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

1/4 cup chopped fresh parsley , 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: Lemon wedges for serving


Input: 8 medium (roasting size) portobellos

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Input: 1 tablespoon extra virgin olive oil

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Input: Salt


Input: freshly ground pepper


Input: 1/4 cup pesto (see recipe)

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 3 tablespoons extra-virgin olive oil


Input: 2 tablespoons finely chopped basil


Input: 4 heaped tablespoons pesto


Input: Hamburger buns for serving optional

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


Input: 8 medium (roasting size) portobellos

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 1 tablespoon extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: freshly ground pepper


Input: 1/4 cup pesto


Input: 2 teaspoons active dry yeast


Input: 1 cup warm water


Input: 1/2 teaspoon sugar


Input: 1 tablespoon extra virgin olive oil, plus additional for brushing the pizza crusts

1 tablespoon extra virgin olive oil , plus additional for brushing the pizza crusts

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

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

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


Input: 1 1/4 cups stone ground whole wheat flour

1$1/4 cups stone ground whole wheat flour

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups unbleached all-purpose flour, plus additional if necessary for kneading

1$1/2 cups unbleached all-purpose flour , plus additional if necessary for kneading

B-QTY O 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 1/4 teaspoons salt


Input: 1 bulb green garlic, sliced; or if the bulb has formed cloves, 4 cloves, sliced thin

1 bulb green garlic , sliced; or if the bulb has formed cloves , 4 cloves , sliced thin

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

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

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


Input: 1/2 pound new potatoes or other waxy potatoes, scrubbed

1/2 pound new potatoes or other waxy potatoes , scrubbed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: 3 tablespoons olive oil


Input: 1/2 recipe whole wheat pizza dough

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper


Input: 1 tablespoon chopped fresh rosemary, or 1 teaspoon crumbled dried rosemary, or 2 teaspoons dried oregano

1 tablespoon chopped fresh rosemary , or 1 teaspoon crumbled dried rosemary , or 2 teaspoons dried oregano

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

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

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


Input: 1/4 cup freshly grated Parmesan


Input: 2 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup polenta


Input: 1 quart water


Input: 1 teaspoon salt


Input: 1 tablespoon unsalted butter


Input: 3/4 cup polenta


Input: 3/4 teaspoon salt


Input: 3 cups water


Input: 1 tablespoon unsalted butter


Input: 1 whole chicken breast on the bone, skinned and split, or 2 boneless, skinless chicken breasts, 1 1/3 to 1 1/2 pounds

1 whole chicken breast on the bone , skinned and split , or 2 boneless , skinless chicken breasts , 1$1/3 to 1$1/2 pounds

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

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

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

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


Input: 2 1/2 quarts water


Input: 1 onion, quartered


Input: 2 garlic cloves, peeled and crushed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon dried thyme or oregano, or a combination

1/2 teaspoon dried thyme or oregano , or a combination

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste 1 to 1 1/2 teaspoons

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons fresh lime juice


Input: 2 tablespoons white wine vinegar or cider vinegar

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: freshly ground pepper to taste

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


Input: 1 small or medium garlic clove, minced

B-QTY O B-COMMENT I-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 scant teaspoon cumin seeds, toasted and coarsely ground

1 scant teaspoon cumin seeds , toasted and coarsely ground

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup buttermilk


Input: 2 to 4 tablespoons chicken stock from poaching the chicken breasts, as needed

2 to 4 tablespoons chicken stock from poaching the chicken breasts , as needed

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

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

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


Input: 1 whole chicken breast or 2 large boneless skinless breasts, poached and shredded about 4 cups shredded chicken

1 whole chicken breast or 2 large boneless skinless breasts , poached and shredded about 4 cups shredded chicken

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

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: Salt


Input: freshly ground pepper


Input: 4 large radishes, diced, plus 2 radishes, sliced

4 large radishes , diced , plus 2 radishes , sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chopped fresh cilantro


Input: 2 to 3 chipotle chiles en adobo, rinsed, seeded and cut into thin strips

2 to 3 chipotle chiles en adobo , rinsed , seeded and cut into thin strips

B-QTY O O B-NAME I-NAME I-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT 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: 8 romaine lettuce leaves, cut crosswise into wide strips

8 romaine lettuce leaves , cut crosswise into wide strips

B-QTY B-NAME I-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 small avocado, sliced


Input: 1 tablespoon freshly squeezed lemon juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon sherry vinegar or white wine vinegar

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: freshly ground pepper to taste

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


Input: 1 teaspoon Dijon mustard


Input: 6 tablespoons extra virgin olive oil or canola oil (or a mix of the two), or use 2 tablespoons plain low-fat yogurt or buttermilk and 4 tablespoons oil

6 tablespoons extra virgin olive oil or canola oil ( or a mix of the two ) , or use 2 tablespoons plain low-fat yogurt or buttermilk and 4 tablespoons oil

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

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


Input: 1 pound carrots, peeled and grated

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup finely chopped flat-leaf parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup grated or finely chopped red onion (optional)

1/4 cup grated or finely chopped red onion ( optional )

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME I-NAME 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: 3 tablespoons capers, rinsed and coarsely chopped

3 tablespoons capers , rinsed and coarsely chopped

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Use 2 tablespoons lemon juice and omit the vinegar

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Add 1 teaspoon curry powder


Input: 1/2 teaspoon ground lightly toasted cumin seeds

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: Substitute 2 to 3 tablespoons buttermilk for 2 to 3 tablespoons of the oil

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

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

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


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 garlic cloves, halved, green shoots removed, and minced

3 garlic cloves , halved , green shoots removed , and minced

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

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

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


Input: 1/2 batch whole wheat pizza dough

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons garlic olive oil (above)

2 tablespoons garlic olive oil ( above )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 3/4 cup grated mozzarella or crumbled goat cheese

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: About 2 pounds ripe tomatoes, sliced about 1/4 inch thick I like to use a mix of mostly red with some yellow and green tomatoes

About 2 pounds ripe tomatoes , sliced about 1/4 inch thick I like to use a mix of mostly red with some yellow and green tomatoes

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP 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 NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Coarse salt


Input: freshly ground pepper to taste

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


Input: Several fresh basil leaves, torn into small pieces

Several fresh basil leaves , torn into small pieces

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 1/2 tablespoons (1 ounce) whole-wheat flour, whole rye flour or unbleached bread flour

3$1/2 tablespoons ( 1 ounce ) whole-wheat flour , whole rye flour or unbleached bread flour

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

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


Input: 1/4 cup (2 ounces) unsweetened pineapple juice, filtered water or spring water

1/4 cup ( 2 ounces ) unsweetened pineapple juice , filtered water or spring water

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

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

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


Input: 3 1/2 tablespoons (1 ounce) whole-wheat flour, whole rye flour or unbleached bread flour

3$1/2 tablespoons ( 1 ounce ) whole-wheat flour , whole rye flour or unbleached bread flour

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

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


Input: 2 tablespoons (1 ounce) unsweetened pineapple juice, filtered water or spring water

2 tablespoons ( 1 ounce ) unsweetened pineapple juice , filtered water or spring water

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

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

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


Input: All of the Phase 1 seed culture (3 ounces)

All of the Phase 1 seed culture ( 3 ounces )

YesCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 7 tablespoons (2 ounces) whole-wheat flour, whole rye flour or unbleached bread flour

7 tablespoons ( 2 ounces ) whole-wheat flour , whole rye flour or unbleached bread flour

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

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


Input: 2 tablespoons (1 ounce) filtered or spring water

2 tablespoons ( 1 ounce ) filtered or spring water

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: All of the Phase 2 seed culture (5 ounces)

All of the Phase 2 seed culture ( 5 ounces )

YesCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 10 1/2 tablespoons (3 ounces) whole-wheat flour, whole rye flour or unbleached bread flour

10$1/2 tablespoons ( 3 ounces ) whole-wheat flour , whole rye flour or unbleached bread flour

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

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


Input: 2 tablespoons (1 ounce) filtered or spring water

2 tablespoons ( 1 ounce ) filtered or spring water

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup (4 ounces) Phase 3 seed culture

1/2 cup ( 4 ounces ) Phase 3 seed culture

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 3/4 cups (12 ounces) whole-wheat flour, whole rye flour or unbleached bread flour

2$3/4 cups ( 12 ounces ) whole-wheat flour , whole rye flour or unbleached bread flour

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

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


Input: 1 cup plus 2 tablespoons (9 ounces) filtered or spring water (or 8 ounces if using white flour)

1 cup plus 2 tablespoons ( 9 ounces ) filtered or spring water ( or 8 ounces if using white flour )

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


Input: 3/4 cup (4 ounces) Phase 4 seed culture (approximately half)

3/4 cup ( 4 ounces ) Phase 4 seed culture ( approximately half )

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

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


Input: 1 cup yellow cornmeal, preferably organic stone ground

1 cup yellow cornmeal , preferably organic stone ground

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 all purpose flour or whole wheat flour

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: 3/4 teaspoon salt


Input: 1 tablespoon baking powder


Input: 1/2 teaspoon baking soda


Input: 2 eggs


Input: 1 cup plain low-fat yogurt or buttermilk

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup milk


Input: 1 tablespoon mild honey


Input: 2 to 3 tablespoons unsalted butter (to taste)

2 to 3 tablespoons unsalted butter ( to taste )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons extra virgin olive oil, or 1 tablespoon each olive oil and unsalted butter

2 tablespoons extra virgin olive oil , or 1 tablespoon each olive oil and unsalted butter

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

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

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


Input: 1 large onion, finely chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 4 stalks celery, cut in small dice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 garlic cloves, minced


Input: 2 teaspoons rubbed sage, or 2 tablespoons chopped fresh sage

2 teaspoons rubbed sage , or 2 tablespoons chopped fresh sage

B-QTY O B-NAME I-NAME O B-COMMENT B-QTY I-COMMENT I-COMMENT I-COMMENT B-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 tablespoon fresh thyme leaves or 1 1/2 teaspoons dried thyme

1 tablespoon fresh thyme leaves or 1$1/2 teaspoons dried thyme

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: 1/2 cup finely chopped flat-leaf parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper


Input: A double batch of cornbread (see above), crumbled you can do this in a food processor fitted with the steel blade

A double batch of cornbread ( see above ) , crumbled you can do this in a food processor fitted with the steel blade

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

YesCAP 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 YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup milk, or as necessary, for moistening

1/2 cup milk , or as necessary , for moistening

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons unsalted butter if baking separately

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 turkey carcass, plus the neck if you kept it

1 turkey carcass , plus the neck if you kept it

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 quarts water (more if needed)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 or 4 carrots, peeled and sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 or 4 stalks celery, sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 leeks, trimmed, cleaned, and sliced optional

2 leeks , trimmed , cleaned , and sliced optional

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 head garlic, cut in half across the middle

1/2 head garlic , cut in half across the middle

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 bay leaves


Input: 6 sprigs parsley


Input: 4 sprigs thyme


Input: 12 peppercorns


Input: 1 teaspoon salt


Input: 2 quarts turkey stock


Input: Salt


Input: freshly ground pepper to taste

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


Input: 2 carrots, diced


Input: 2 stalks celery, diced


Input: Leftover vegetables from dinner


Input: Leftover turkey from dinner, diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup soup pasta, such as shells or macaroni

1/2 cup soup pasta , such as shells or macaroni

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: Chopped fresh parsley or cilantro

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


Input: 1 pound pork fat, chilled leaf lard or fat back, preferably from humanely raised pork

1 pound pork fat , chilled leaf lard or fat back , preferably from humanely raised pork

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

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, cayenne, paprika, black pepper, five-spice powder or other spice mix for seasoning, optional

Salt , cayenne , paprika , black pepper , five-spice powder or other spice mix for seasoning , optional

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

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

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


Input: 2 apples, cored and coarsely diced

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 pears, cored and coarsely diced

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 juice oranges, peeled, seeded and diced

2 juice oranges , peeled , seeded and diced

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 gin


Input: 1/2 cup triple sec


Input: 3 bottles (500 milliliters each) manzanilla sherry or 2 bottles 750 milliliters each dry white wine

3 bottles ( 500 milliliters each ) manzanilla sherry or 2 bottles 750 milliliters each dry white wine

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

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

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


Input: 1/2 bottle cava 1 1/2 cups, chilled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bottle red wine, preferably garnacha

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: Juice of 1 1/2 oranges


Input: Juice of 1 lemon


Input: Juice of 1 lime


Input: 1/2 cup Spanish brandy


Input: 1/4 cup triple sec


Input: 1 apple, cored and sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pear, cored and sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cinnamon stick


Input: 1/2 bottle cava 1 1/2 cups, chilled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup toasted walnut pieces


Input: 5 golden beets\n


Input: 1 tablespoon extra virgin olive oil\n

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup apple cider vinegar\n


Input: Sea salt\n


Input: 3 cups mâche or other tender greens

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon walnut oil


Input: Freshly ground pepper


Input: 1/2 cup ricotta salata or fresh goat cheese

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound brussels sprouts


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 tablespoon white wine vinegar or Champagne vinegar

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon maple syrup


Input: 4 cups baby spinach


Input: 2 generous pinches of sea salt

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup Marcona almonds


Input: 1 cup buckwheat flour


Input: 3/4 cup unbleached all-purpose flour


Input: 1/2 teaspoon sea salt


Input: 1/2 cup cold unsalted butter, cut into cubes

1/2 cup cold unsalted butter , cut into cubes

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons fresh thyme leaves


Input: 1 tablespoon apple cider vinegar


Input: 2 to 3 tablespoons cold water

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups cubed butternut squash (1/4-inch cubes)

3 cups cubed butternut squash ( 1/4-inch cubes )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


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: Sea salt and freshly ground black pepper

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon freshly grated nutmeg


Input: 2 cloves garlic, minced


Input: 1 bunch Swiss chard, stems removed, coarsely chopped (about 6 cups chopped)

1 bunch Swiss chard , stems removed , coarsely chopped ( about 6 cups chopped )

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

NoCAP NoCAP YesCAP 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


Input: 1/2 teaspoon red pepper flakes


Input: 1 small yellow onion


Input: 2 tablespoons balsamic vinegar


Input: 3 eggs


Input: 1 cup grated Gruyère


Input: 2 cloves garlic, crushed


Input: 2 teaspoons ground cumin


Input: 2 teaspoons ground coriander


Input: 1 teaspoon chili flakes


Input: 1 teaspoon sweet paprika


Input: 2 tablespoons finely chopped preserved lemon peel (available in stores)

2 tablespoons finely chopped preserved lemon peel ( available in stores )

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

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

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


Input: 2/3 cup olive oil, plus extra to finish

2/3 cup olive oil , plus extra to finish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium eggplants


Input: 1 cup fine bulgur


Input: 2/3 cup boiling water


Input: 1/3 cup golden raisins


Input: 3 1/2 tablespoons warm water


Input: 1/3 ounce (2 teaspoons) cilantro, chopped, plus extra to finish

1/3 ounce ( 2 teaspoons ) cilantro , chopped , plus extra to finish

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

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

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


Input: 1/3 ounce (2 teaspoons) mint, chopped

1/3 ounce ( 2 teaspoons ) mint , chopped

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup pitted green olives, halved

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup sliced almonds, toasted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 green onions, chopped


Input: 1 1/2 tablespoons freshly squeezed lemon juice

1$1/2 tablespoons freshly squeezed lemon juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup Greek yogurt


Input: Salt


Input: 1 head cauliflower, broken into small florets (1 1/2 pounds total)

1 head cauliflower , broken into small florets ( 1$1/2 pounds total )

B-QTY B-UNIT 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 NoCAP

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


Input: 5 tablespoons olive oil


Input: 1 large celery stalk, cut on an angle into 1/4-inch slices (2/3 cup total)

1 large celery stalk , cut on an angle into 1/4-inch slices ( 2/3 cup total )

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


Input: 5 tablespoons hazelnuts, with skins

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup small flat-leaf parsley leaves, picked

1/3 cup small flat-leaf parsley leaves , picked

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup pomegranate seeds (from about 1/2 medium pomegranate)

1/3 cup pomegranate seeds ( from about 1/2 medium pomegranate )

O B-UNIT B-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

NoPAREN NoPAREN YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Generous 1/4 teaspoon ground cinnamon


Input: Generous 1/4 teaspoon ground allspice


Input: 1 tablespoon sherry vinegar


Input: 1 teaspoon maple syrup


Input: Salt and freshly ground black pepper

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 small sweet potatoes (2 1/4 pounds total)

4 small sweet potatoes ( 2$1/4 pounds total )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 5 tablespoons olive oil


Input: Scant 3 tablespoons balsamic vinegar (you can use a commercial rather than a premium aged grade)

Scant 3 tablespoons balsamic vinegar ( you can use a commercial rather than a premium aged grade )

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

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

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


Input: 1 1/2 tablespoons superfine sugar


Input: 12 green onions, halved lengthwise and cut into 1 1/2-inch segments

12 green onions , halved lengthwise and cut into 1$1/2-inch segments

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 red chili, thinly sliced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 ripe figs (8 1/2 ounces total), quartered

6 ripe figs ( 8$1/2 ounces total ) , quartered

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 5 ounces soft goat’s milk cheese (optional)

5 ounces soft goat’s milk cheese ( optional )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: Maldon sea salt and freshly ground black pepper

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 teaspoon cream of tartar


Input: 1/2 cup (125 grams) heavy cream

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 2 tablespoons (25 grams) brown sugar

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon ground cinnamon


Input: 1/4 teaspoon ground ginger


Input: 1/4 teaspoon freshly grated nutmeg


Input: 3 tablespoons (45 grams) water

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 1 1/2 teaspoons (5 grams) gelatin

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: Scant 1/2 cup (100 grams) sugar for the caramel, plus an additional 3 tablespoons (45 grams) sugar for the meringue

Scant 1/2 cup ( 100 grams ) sugar for the caramel , plus an additional 3 tablespoons ( 45 grams ) sugar for the meringue

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

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


Input: 1/2 teaspoon lemon juice


Input: 1 cup (290 grams) plain canned pumpkin (no spices) or puréed roasted winter squash or pumpkin

1 cup ( 290 grams ) plain canned pumpkin ( no spices ) or puréed roasted winter squash or pumpkin

B-QTY B-UNIT B-NAME 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

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

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

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


Input: 3 egg whites


Input: 1/4 cup (30 grams) toasted hazelnuts, finely chopped or crushed

1/4 cup ( 30 grams ) toasted hazelnuts , finely chopped or crushed

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

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

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


Input: 3 cooked duck breasts (recipe above)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup chopped coriander


Input: Salt and hot red pepper flakes to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons (1 ounce) unsalted butter

2 tablespoons ( 1 ounce ) unsalted butter

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1/4 cup (50 grams) plus 1 tablespoon dark brown sugar or turbinado sugar

1/4 cup ( 50 grams ) plus 1 tablespoon dark brown sugar or turbinado sugar

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

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

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


Input: 1 teaspoon vanilla extract


Input: 1/4 cup lightly toasted walnuts, chopped

1/4 cup lightly toasted walnuts , chopped

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 teaspoon cinnamon


Input: 1/4 teaspoon freshly grated nutmeg


Input: 1/4 cup (25 grams) almond flour

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1 egg beaten with 1 teaspoon milk, for egg wash

1 egg beaten with 1 teaspoon milk , for egg wash

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 2/3 cup dried cranberries


Input: 2 pounds pears, ripe but not too soft, peeled, cored and sliced (about 8 to 12 wedges per pear, depending on the size; if the pears are very large, cut the slices into 2 pieces at the middle)

2 pounds pears , ripe but not too soft , peeled , cored and sliced ( about 8 to 12 wedges per pear , depending on the size; if the pears are very large , cut the slices into 2 pieces at the middle )

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Input: 1 tablespoon fresh lemon juice


Input: 2 tablespoons mild honey, like clover

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Input: 1/2 teaspoon cinnamon


Input: 1 teaspoon vanilla


Input: 1/4 cup (25 grams) almond flour

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Input: 1 egg beaten with 1 teaspoon milk, for egg wash

1 egg beaten with 1 teaspoon milk , for egg wash

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Input: 1 tablespoon raw brown sugar


Input: 1/2 pound mixed dried fruit, like raisins, currants, chopped dried figs, chopped dried apricots, dried cranberries

1/2 pound mixed dried fruit , like raisins , currants , chopped dried figs , chopped dried apricots , dried cranberries

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Input: 1 1/2 pounds apples (3 large) (I recommend Braeburns), peeled, cored and cut in 1/2-inch dice

1$1/2 pounds apples ( 3 large ) ( I recommend Braeburns ) , peeled , cored and cut in 1/2-inch dice

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Input: 1 tablespoon fresh lemon juice


Input: 2 tablespoons unsalted butter for cooking the apples

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Input: 1/4 cup (50 grams) brown sugar

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Input: 1 teaspoon vanilla


Input: 1 teaspoon cinnamon


Input: 1/2 teaspoon freshly grated nutmeg


Input: 1/4 cup (30 grams) chopped or slivered almonds

1/4 cup ( 30 grams ) chopped or slivered almonds

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Input: 3/4 pound (1 large or 2 small) ripe but firm pears, peeled, cored and cut in 1/2-inch dice

3/4 pound ( 1 large or 2 small ) ripe but firm pears , peeled , cored and cut in 1/2-inch dice

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Input: 8 sheets phyllo dough


Input: 7/8 cup (100 grams) almond flour, divided

7/8 cup ( 100 grams ) almond flour , divided

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Input: 1 1/2 ounces butter, melted, for brushing the phyllo

1$1/2 ounces butter , melted , for brushing the phyllo

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Input: 2 tablespoons pear eau-de-vie or liqueur (optional)

2 tablespoons pear eau-de-vie or liqueur ( optional )

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Input: 2 tablespoons mild-flavored honey, like clover

2 tablespoons mild-flavored honey , like clover

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Input: 2 pounds ripe but firm pears, like Bartlett or Comice

2 pounds ripe but firm pears , like Bartlett or Comice

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Input: 3 large eggs


Input: 1 vanilla bean, scraped


Input: 1/3 cup sugar


Input: 2/3 cup sifted unbleached white flour

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Input: 1/2 cup plain yogurt


Input: 1/2 cup milk


Input: Pinch of salt


Input: Salt


Input: 2 large eggs and 2 large yolks, room temperature

2 large eggs and 2 large yolks , room temperature

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