Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 3 small scallions, halved lengthwise and cut crosswise into thirds

3 small scallions , halved lengthwise and cut crosswise into thirds

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

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Input: 4 large ripe tomatoes


Input: 4 red snapper fillets, skinned and cut into 1 1/2-inch pieces

4 red snapper fillets , skinned and cut into 1$1/2-inch pieces

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


Input: 2 teaspoons Vietnamese fish sauce (nuoc mam)

2 teaspoons Vietnamese fish sauce ( nuoc mam )

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 6 medium red potatoes


Input: 3 medium carrots, peeled

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


Input: 2 stalks fresh lemon grass, smashed and cut into 2-inch pieces

2 stalks fresh lemon grass , smashed and cut into 2-inch pieces

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

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Input: 2 cups white wine


Input: 8 cups water


Input: 2 1 1/2-pound lobsters


Input: 1/2 teaspoon turmeric


Input: 2 cups cooked couscous


Input: 1 tablespoon chopped fresh cilantro


Input: 1 1/2 cups small carrots, peeled and cut into 2-inch lengths

1$1/2 cups small carrots , peeled and cut into 2-inch lengths

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

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Input: 1 medium onion, peeled and cut into 1/2-inch chunks

1 medium onion , peeled and cut into 1/2-inch chunks

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

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Input: 4 large cloves garlic, peeled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/4 cups chicken broth


Input: 1 teaspoon ground cumin


Input: 1 15-ounce can chickpeas, drained and rinsed

1 15-ounce can chickpeas , drained and rinsed

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

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Input: 1 small butternut squash (about 1 1/2 pounds), peeled, seeded and cut into 1/2-inch cubes

1 small butternut squash ( about 1$1/2 pounds ) , peeled , seeded and cut into 1/2-inch cubes

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

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

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


Input: Freshly ground pepper to taste

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


Input: 2 teaspoons salt


Input: 1 tablespoon chopped Italian parsley


Input: 4 large portobello mushrooms


Input: Freshly ground pepper to taste

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


Input: 1 1/2 teaspoons salt, plus more to taste

1$1/2 teaspoons salt , plus more to taste

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

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Input: 1 tablespoon chopped fresh rosemary


Input: 2 teaspoons chopped fresh sage


Input: 8 cups mixed wild mushrooms, like portobellos and shiitakes, cut into large cubes

8 cups mixed wild mushrooms , like portobellos and shiitakes , cut into large cubes

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

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Input: 1 3/4 cups chicken broth


Input: 2 large shallots, peeled and minced

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

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Input: 1 cup shiitake mushrooms, peeled and cut into medium dice

1 cup shiitake mushrooms , peeled and cut into medium dice

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

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Input: 3/4 cup medium pearl barley


Input: 3 cups water


Input: 1 cup celery, peeled and cut into medium dice

1 cup celery , peeled and cut into medium dice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 cup cooked white rice


Input: 2 scallions, thinly sliced


Input: 3 tablespoons Chinese black-bean sauce


Input: 1 cup carrots, peeled and cut into medium dice

1 cup carrots , peeled and cut into medium dice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 6 cups chicken broth


Input: 8 ounces boneless, skinless chicken breasts

8 ounces boneless , skinless chicken breasts

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

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Input: Freshly ground pepper to taste

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


Input: 3 teaspoons cumin seeds, crushed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pork tenderloin, cut into 1/4-inch-thick slices

1/2 pork tenderloin , cut into 1/4-inch-thick slices

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1/2 teaspoon olive oil


Input: 1 tablespoon chopped fresh cilantro


Input: 1 15-ounce can hominy, drained and rinsed

1 15-ounce can hominy , drained and rinsed

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

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Input: 1 large jalapeno pepper, seeded and minced

1 large jalapeno pepper , seeded and minced

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

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Input: 3 cups chicken broth


Input: 1 1/4 cups water


Input: 1 3/4 teaspoons salt


Input: 1 10-ounce package frozen cut okra

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large egg


Input: 1 large egg yolk


Input: 1 tablespoon brandy


Input: 2 egg whites


Input: 2 tablespoons sugar


Input: 1/2 cup olive oil


Input: 1/2 yellow onion, finely chopped

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

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Input: 2 cloves garlic, finely chopped

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

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Input: 3 stalks celery, cut into 1/3 -inch-thick slices

3 stalks celery , cut into 1/3 -inch-thick slices

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 4 carrots, peeled and sliced into 1/3 -inch-thick rounds

4 carrots , peeled and sliced into 1/3 -inch-thick rounds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 zucchini, halved lengthwise and cut into 1/3 -inch-thick slices

2 zucchini , halved lengthwise and cut into 1/3 -inch-thick slices

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 2 yellow squash, halved lengthwise and cut into 1/3 -inch-thick slices

2 yellow squash , halved lengthwise and cut into 1/3 -inch-thick slices

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

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

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


Input: 1/2 fennel bulb, cut into 1/2 -inch-thick pieces

1/2 fennel bulb , cut into 1/2 -inch-thick pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 savoy cabbage, roughly chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 15-ounce cans cannellini beans, drained and rinsed

2 15-ounce cans cannellini beans , drained and rinsed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 14-ounce can peeled whole tomatoes, drained and divided into pieces

1 14-ounce can peeled whole tomatoes , drained and divided into pieces

B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME 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: 2/3 cup Basmati rice


Input: Butter for greasing pan


Input: 14 ounces apricot, raspberry or other jam

14 ounces apricot , raspberry or other jam

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

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Input: 2 teaspoons baking powder


Input: Finely grated zest of 1 lemon

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

2 cups all-purpose flour , plus additional for rolling dough

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

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Input: 1 teaspoon vanilla or almond extract

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

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Input: 1/2 cup sugar


Input: 9 tablespoons unsalted butter, at room temperature

9 tablespoons unsalted butter , at room temperature

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

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Input: Crusty bread, optional


Input: Red-pepper flakes


Input: Extra-virgin olive oil


Input: Parmesan cheese, grated


Input: 1 bunch spinach (about 6 cups), rinsed and roughly chopped

1 bunch spinach ( about 6 cups ) , rinsed and roughly chopped

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

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

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


Input: 1 bay leaf


Input: 1/2 cup finely chopped flat-leaf parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon finely chopped rosemary


Input: 1 tablespoon finely chopped sage


Input: 2 1/2 cups all-purpose flour


Input: 1/2 teaspoon kosher salt


Input: 3 tablespoons sugar


Input: 1 cup cold unsalted butter, cut into small pieces

1 cup cold unsalted butter , cut into small pieces

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

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Input: 2 egg yolks


Input: 2 tablespoons ice water


Input: Small pinch grated nutmeg


Input: Grated rind of 1 lemon


Input: Grated rind of 1 orange


Input: Freshly ground pepper to taste

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


Input: 1/2 cup freshly grated pecorino Romano cheese

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

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons white wine


Input: 1 tablespoon brandy


Input: 1 tablespoon fresh thyme leaves


Input: 8 small scallions, trimmed

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


Input: 2 fennel bulbs, tops trimmed off, cut lengthwise into 1/4-inch-thick slices

2 fennel bulbs , tops trimmed off , cut lengthwise into 1/4-inch-thick slices

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

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 zucchini, cut lengthwise into 1/4-inch-thick slices

2 zucchini , cut lengthwise into 1/4-inch-thick slices

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 red bell peppers, seeded and cut lengthwise into 1 1/2-inch-thick strips

2 red bell peppers , seeded and cut lengthwise into 1$1/2-inch-thick strips

B-QTY B-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

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


Input: 1/2 cup extra-virgin olive oil


Input: 1/2 pound robiola cheese (see note)

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

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NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 large clove garlic, peeled and coarsely chopped

1 large clove garlic , peeled and coarsely chopped

B-QTY O B-UNIT B-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: 1/4 cup pine nuts, toasted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup firmly packed fresh basil leaves

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

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Input: 1 teaspoon kosher salt, plus more to taste

1 teaspoon kosher salt , plus more to taste

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

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Input: 18 fresh basil leaves


Input: 2 Japanese eggplants, halved lengthwise

2 Japanese eggplants , halved lengthwise

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 balls fresh buffalo mozzarella (about 3 ounces each), drained

4 balls fresh buffalo mozzarella ( about 3 ounces each ) , drained

B-QTY O B-COMMENT 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 NoCAP

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


Input: 1 clove garlic, peeled and minced

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

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Input: 1 pound sea scallops


Input: 1 teaspoon kosher salt


Input: Freshly ground pepper to taste

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


Input: Pinch crushed red pepper


Input: 1/4 cup fresh lemon juice


Input: 1/2 cup Italian parsley, chopp

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 2-pound octopus, cleaned

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


Input: 1 wine cork


Input: 2 bay leaves


Input: 2 teaspoons kosher salt, plus more to taste

2 teaspoons kosher salt , plus more to taste

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

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Input: Freshly ground pepper to taste

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


Input: 2 medium baking potatoes, whole

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 Bermuda onion, peeled and thinly sliced

1 Bermuda onion , peeled and thinly sliced

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

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Input: 10 calamata olives, pitted and halved

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons extra-virgin olive oil


Input: 3 tablespoons red-wine vinegar


Input: 2 tablespoons chopped Italian parsley


Input: 3 cloves garlic, peeled and crushed

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: 7 tablespoons extra-virgin olive oil


Input: 2 1/4 teaspoons kosher salt


Input: Freshly ground pepper to taste

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


Input: 2 1/2 pounds ripe plum tomatoes, cored

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium onion, peeled and minced

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons extra-virgin olive oil


Input: 1 pound fresh fava beans, shelled

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

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Input: 1/4 teaspoon salt


Input: Freshly ground black pepper


Input: 2 tablespoons reduced-fat goat cheese


Input: 1 small bunch chives to yield 2 tablespoons chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 ounces shiitake mushrooms


Input: 1 15-ounce can no-salt-added black beans

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

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Input: 1 cup canned no-salt-added crushed tomatoes

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

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Input: 10 kaiser rolls or 20 slices of bread

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 ounces whole onion or 11 ounces ready-cut onion (2 1/4 to 2 1/2 cups)

12 ounces whole onion or 11 ounces ready-cut onion ( 2$1/4 to 2$1/2 cups )

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


Input: 2 teaspoons olive oil


Input: 12 ounces new potatoes


Input: 4 ounces whole red pepper (enough to make 1/2 to 3/4 cup julienne)

4 ounces whole red pepper ( enough to make 1/2 to 3/4 cup julienne )

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

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 YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon dried thyme


Input: 1 teaspoon dried basil


Input: 3 tablespoons cilantro, chopped


Input: 1/2 pound chunk of Parmesan cheese

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

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Input: 2 tablespoons black pepper


Input: 2 teaspoons onion powder


Input: 2 teaspoons salt


Input: 1 teaspoon cayenne pepper


Input: 1 teaspoon crushed red pepper


Input: 1 teaspoon nutmeg


Input: 1 teaspoon allspice


Input: 1 teaspoon thyme (dried)

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 teaspoons lime juice


Input: 3 pounds chicken breast, boned and skinned

3 pounds chicken breast , boned and skinned

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

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Input: 3 tablespoons Italian parsley, chopped

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

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Input: 1 1/4 teaspoons garlic powder or 3 cloves fresh, diced

1$1/4 teaspoons garlic powder or 3 cloves fresh , diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1/2 teaspoon salt


Input: 1/2 teaspoon black pepper


Input: 1/2 pound linguine


Input: 3/4 pound shrimp


Input: 1 teaspoon jalapeno pepper, diced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon lime juice


Input: 2 pounds mild lamb sausages


Input: 3/4 cup sweet red pepper, diced

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

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Input: 3/4 cup onion, diced


Input: 2 tablespoons olive oil


Input: Freshly ground black pepper


Input: 1 1/2 tablespoons chopped mint


Input: 2 tablespoons red wine vinegar


Input: 2 scallions, thinly sliced


Input: 1 can (15 1/2 ounces) white beans, drained and rinsed

1 can ( 15$1/2 ounces ) white beans , drained and rinsed

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

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Input: 1/2 pound thin green beans


Input: 1/2 pound yellow beans


Input: Sea salt


Input: Olive oil


Input: 4 ripe tomatoes, cored and halved

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

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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: 2 tablespoons soy sauce


Input: 1/2 cup chopped scallions


Input: 1 whole (about 3-pound) chicken, cut up, or about 3 pounds drumsticks and thighs

1 whole ( about 3-pound ) chicken , cut up , or about 3 pounds drumsticks and thighs

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

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


Input: Chopped fresh parsley leaves for garnish

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

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Input: Lemon wedges


Input: 1/4 cup salted black beans (at Asian markets and many supermarkets)

1/4 cup salted black beans ( at Asian markets and many supermarkets )

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

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


Input: 1/4 cup Shao Xing wine, or sherry, sake or white wine

1/4 cup Shao Xing wine , or sherry , sake or white wine

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

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Input: 1/3 cup chicken stock or water

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

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Input: 1 tablespoon peeled and minced ginger

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

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Input: 1 tablespoon minced garlic


Input: 1 pound boneless lamb, from leg or shoulder, in thin slices

1 pound boneless lamb , from leg or shoulder , in thin slices

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

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Input: 3 or 4 green bell peppers, stemmed, cored and sliced (or 2 or 3 bitter melons, seeded and chopped)

3 or 4 green bell peppers , stemmed , cored and sliced ( or 2 or 3 bitter melons , seeded and chopped )

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

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


Input: 3 tablespoons neutral oil, like corn or canola

3 tablespoons neutral oil , like corn or canola

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

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Input: Salt and freshly ground black pepper

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

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Input: 2 bulbs fennel, trimmed and cut into 1/4-inch-thick slices

2 bulbs fennel , trimmed and cut into 1/4-inch-thick slices

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

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Input: 1/3 cup extra virgin olive oil, or as needed

1/3 cup extra virgin olive oil , or as needed

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

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Input: 1 bunch ramps, trimmed and cleaned

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

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Input: 1 tablespoon canola oil


Input: Kosher salt and freshly ground black pepper

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

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Input: 1 8-ounce sole fillet, cut into 3-inch by 1-inch pieces

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

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Input: 1 plum tomato, roughly chopped and crushed

1 plum tomato , roughly chopped and crushed

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

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Input: 1 teaspoon kosher salt


Input: 4 egg whites


Input: 2 bay leaves


Input: 2 juniper berries


Input: 2 garlic cloves, smashed and peeled

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

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Input: 1 stalk celery, sliced


Input: 1/2 fennel bulb, trimmed and sliced

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

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Input: 1 small carrot, peeled and sliced

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

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Input: 1 leek, trimmed and cleaned

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

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Input: 1 8-ounce whole smoked trout

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


Input: Kosher salt and freshly ground black pepper

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 tablespoon extra-virgin olive oil


Input: 3 sprigs fresh thyme, tied with kitchen string

3 sprigs fresh thyme , tied with kitchen string

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

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Input: Zest and juice of 1 Meyer lemon

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

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Input: 2 cups packed arugula


Input: 1 1/2 teaspoons chopped fresh dill


Input: Coarsely ground black pepper


Input: 2 1/2 Spanish onions, 1 diced, 1 1/2 thinly sliced

2$1/2 Spanish onions , 1 diced , 1$1/2 thinly sliced

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

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Input: 2 tablespoons sugar


Input: 1 baguette, thinly sliced and toasted

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

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Input: Salt


Input: 1 tablespoon chopped cilantro


Input: 1 tablespoon sliced chives


Input: 1/2 cup freshly squeezed lime juice (about 4-5 limes)

1/2 cup freshly squeezed lime juice ( about 4-5 limes )

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 NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 tablespoons mayonnaise


Input: 2 tablespoons sour cream


Input: Kosher salt and ground pepper

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


Input: 1 clove garlic, smashed and chopped

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

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Input: 1/2 pound smoked salmon, cut into bite-size pieces

1/2 pound smoked salmon , cut into bite-size pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 cup Greek yogurt (preferably Fage's Total)

1 cup Greek yogurt ( preferably Fage's Total )

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

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Input: 2 cups (about 10 ounces) cooked and peeled small shrimp, cut into small pieces

2 cups ( about 10 ounces ) cooked and peeled small shrimp , cut into small pieces

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

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


Input: 2 tablespoons finely chopped chives


Input: 1 1/2 tablespoons chopped capers


Input: 1/4 teaspoon kosher salt


Input: 1/4 teaspoon ground fennel seed


Input: Juice of 1/2 lemon


Input: 3/4 cup softened cream cheese


Input: 3/4 cup fromage blanc


Input: 1 hard-boiled egg


Input: 6 ounces smoked salmon


Input: 2 small heads iceberg lettuce, separated into leaves

2 small heads iceberg lettuce , separated into leaves

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

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Input: 2 anchovy fillets, chopped


Input: 2 shallots, finely chopped


Input: 4 hard-boiled eggs, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups (about 10 ounces) chopped smoked salmon

1$1/2 cups ( about 10 ounces ) chopped smoked salmon

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups (about 10 ounces) crab meat

1$1/2 cups ( about 10 ounces ) crab meat

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 6 fingerling or 2 Yukon Gold potatoes

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

NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound unsalted butter, softened

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups flour


Input: Few dashes cayenne pepper


Input: 2 tablespoons red onion, finely chopped

2 tablespoons red onion , finely chopped

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

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Input: 2 tablespoons chopped chives


Input: 1 pound extra sharp Cheddar cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 ounces Osetra caviar


Input: 1 hard-boiled egg, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons capers, drained


Input: 1/3 cup creme fraiche


Input: 6 cups beet juice (it can be the liquid from canned beets)

6 cups beet juice ( it can be the liquid from canned beets )

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

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

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


Input: 2 pounds fresh fettucine


Input: Salt and freshly ground pepper

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


Input: 1/3 cup fresh lemon juice


Input: 1/3 cup good-quality Russian vodka


Input: Zest of 2 lemons


Input: 3/4 cup extra virgin olive oil

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

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Input: 3/4 to 1 cup brown sugar for glazing the tops

B-QTY O B-RANGE_END B-UNIT B-COMMENT B-NAME 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: 14-carat gold dust, found in baking-supply stores (optional)

14-carat gold dust , found in baking-supply stores ( optional )

B-COMMENT 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 teaspoon ground cardamom


Input: 1/2 teaspoon ground cinnamon


Input: 1/2 teaspoon ground ginger


Input: 22 egg yolks


Input: 2 cups pumpkin puree


Input: Coarsely ground black pepper


Input: Crushed dried red chili pepper or red pepper flakes

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1/2 cup flour


Input: 1/4 cup vegetable oil


Input: 1 medium yellow onion, chopped

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

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Input: 1 green bell pepper, chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 rib celery, chopped


Input: 1 cup chicken stock


Input: Pinch of thyme


Input: 1 bay leaf


Input: 1 3 1/2-pound pumpkin, cleaned and cut into 8 chunks

1 3$1/2-pound pumpkin , cleaned and cut into 8 chunks

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

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Input: 4 cups heavy cream


Input: 3/4 cup granulated sugar, divided

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

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Input: 1 vanilla bean, split lengthwise

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

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Input: 4 cloves garlic, finely chopped

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

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Input: 1 egg white


Input: Salt


Input: 1 bunch green onions, thinly sliced

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

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Input: 1 pound finely ground pork (preferably Boston Butt shoulder -- the fattier the better)

1 pound finely ground pork ( preferably Boston Butt shoulder -- the fattier the better )

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

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


Input: 4 1 1/4- to 1 1/2-inch-thick center-cut loin chops, bone in

4 1$1/4- to 1$1/2-inch-thick center-cut loin chops , bone in

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

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Input: 4 bay leaves


Input: 3 sprigs fresh thyme


Input: 3 sprigs fresh marjor


Input: 6 1 1/2-inch-thick center-cut rib or loin pork chops, bone in

6 1$1/2-inch-thick center-cut rib or loin pork chops , bone in

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Olive oil


Input: Freshly ground black pepper


Input: 12 to 15 sprigs fresh rosemary (optional)

12 to 15 sprigs fresh rosemary ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: Salt to taste


Input: 20 allspice berries


Input: 1 teaspoon whole black peppercorns


Input: 2/3 cup sugar


Input: 20 juniper berries


Input: 3/4 cup kosher salt


Input: 1 tablespoon chopped parsley (optional)

1 tablespoon chopped parsley ( optional )

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 YesPAREN YesPAREN YesPAREN


Input: 1/2 cup heavy cream


Input: 1 tablespoon Dijon mustard (or more to taste)

1 tablespoon Dijon mustard ( or more to taste )

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3/4 cup chicken or veal stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup dry white wine


Input: 1/4 cup chopped green onions or shallots

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground black pepper


Input: 4 1 1/4-inch-thick center-cut rib or loin pork chops, bone in Salt

4 1$1/4-inch-thick center-cut rib or loin pork chops , bone in Salt

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

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

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


Input: 1 tablespoon vegetable oil


Input: 1 tablespoon butter


Input: 4 lemons, each cut into 6 to 8 wedges

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup homemade herb mayonnaise


Input: 1 dozen clams, raw, on the half shell

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 shallots, minced


Input: 2 small lobsters


Input: 1 dozen oysters, raw, on the half shell

1 dozen oysters , raw , on the half shell

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: 1/2 cup dry white wine


Input: 1 dozen mussels


Input: 1 dozen cockles


Input: 1 dozen langoustines (spiny lobsters) or shelled and deveined jumbo shrimp

1 dozen langoustines ( spiny lobsters ) or shelled and deveined jumbo shrimp

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

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Input: Salt


Input: 1 dozen crayfish


Input: 2 blue crabs


Input: 2 stone crabs


Input: 1 dozen periwinkles


Input: 2 spider crabs


Input: 1 tablespoon salt


Input: 1 teaspoon black peppercorns


Input: 1 star anise


Input: 4 pounds loup de mer*, scaled and cleaned

4 pounds loup de mer* , scaled and cleaned

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Input: 1 tablespoon fennel seed


Input: 1 tablespoon coriander seed


Input: 4 garlic cloves, peeled, cut in half

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

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Input: 1/2 cup white vinegar


Input: 8 cups water


Input: 2 1/2 cups dry white wine


Input: 1 onion, cut into 1/2-inch dice

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

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Input: 1 bulb fennel, cut into 1/2-inch dice

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

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Input: 1 tomato, cut in half

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

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Input: 1 carrot, peeled, cut into 1/2-inch dice

1 carrot , peeled , cut into 1/2-inch dice

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

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Input: 2 ribs celery, cut into 1/2-inch dice

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Input: 1/2 teaspoon Tabasco sauce


Input: 1 teaspoon whole allspice


Input: 3 tablespoons Worcestershire sauce


Input: 2 tablespoons salt


Input: 5 tablespoons lemon juice


Input: 1 cup water


Input: 4 envelopes (4 tablespoons) unflavored gelatin

4 envelopes ( 4 tablespoons ) unflavored gelatin

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

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Input: 1/2 teaspoon cayenne


Input: 2 teaspoons whole white peppercorns


Input: 1 teaspoon dried thyme


Input: 12 cloves, crushed


Input: 8 sprigs parsley


Input: 5 bay leaves


Input: 8 cloves garlic, peeled


Input: 1 cup chopped celery


Input: 3 carrots, peeled and sliced

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

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Input: 3 onions, peeled and sliced

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

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Input: 1/2 cup brandy


Input: 1/2 cup dry red wine


Input: 4 cups dark veal stock


Input: 4 pounds boneless beef chuck roast

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

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Input: Salt and pepper


Input: 3 tablespoons bacon grease or olive oil

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

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Input: 1/2 cup bourbon or brandy


Input: 5 eggs, separated


Input: 2 tablespoons unflavored gelatin


Input: 4 cups heavy cream


Input: 1 1/2 cups sugar


Input: 2/3 cup sifted all-purpose flour, in a sifter or sieve

2/3 cup sifted all-purpose flour , in a sifter or sieve

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

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Input: 3/4 cup confectioners' sugar, in a shaker or sieve

3/4 cup confectioners' sugar , in a shaker or sieve

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

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Input: 1/2 cup milk


Input: Pinch of salt


Input: 1 tablespoon softened butter


Input: 2 tablespoons all-purpose flour


Input: 3 eggs, separated


Input: 1/2 cup plus 1 tablespoon granulated sugar

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Input: 1 teaspoon vanilla extract


Input: Salt and pepper to taste

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


Input: 8 boneless, skinless chicken thighs

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup dry (fino) sherry or a flavorful white wine

1/2 cup dry ( fino ) sherry or a flavorful white wine

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

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Input: Chopped fresh parsley leaves for garnish

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

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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: 6 slices thick-cut bacon


Input: Chopped red onion, for garnish

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

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Input: 1/2 cup raisins, soaked in warm water for about 10 minutes, drained

1/2 cup raisins , soaked in warm water for about 10 minutes , drained

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

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Input: 1/2 cup pine nuts


Input: 1 1/2 teaspoons dry mustard powder


Input: 1/4 teaspoon Tabasco sauce, or to taste

1/4 teaspoon Tabasco sauce , or to taste

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Input: 5 tablespoons olive oil


Input: 1 tablespoon chopped garlic


Input: 1 1/2 to 2 pounds chard


Input: 3 tablespoons apple cider vinegar


Input: 1/4 cup molasses


Input: 1 cup milk


Input: Coarse salt and freshly ground pepper to taste

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

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Input: 2 tablespoons unsalted butter


Input: 2 tablespoons peanut or vegetable oil

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

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Input: 3 pounds carrots, cut in 1 3/8-inch-long matchsticks

3 pounds carrots , cut in 1$3/8-inch-long matchsticks

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

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Input: 1 teaspoon fresh rosemary leaves, chopped

1 teaspoon fresh rosemary leaves , chopped

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

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Input: 2 teaspoons sugar


Input: Sprig of rosemary to decorate


Input: 1 pound dry white beans, like navy, pea or cannellini (see note)

1 pound dry white beans , like navy , pea or cannellini ( see note )

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

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Input: 2 whole cloves


Input: 1 small onion, halved lengthwise and peeled

1 small onion , halved lengthwise and peeled

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

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Input: 1/4 cup ketchup


Input: 1 teaspoon salt, more to taste

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

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Input: 2 garlic cloves, smashed and peeled

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

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Input: 1 bay leaf


Input: 2 heads cauliflower, broken into florets

2 heads cauliflower , broken into florets

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

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Input: 3 tablespoons fresh thyme leaves


Input: 2 to 3 cups heavy cream

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

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Input: Coarse salt and freshly ground pepper to taste

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

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Input: 2 pounds celery root


Input: 2 cloves garlic, crushed


Input: 8 tablespoons unsalted butter


Input: 3 pounds potatoes


Input: Coarse salt and freshly ground pepper to taste

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

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Input: 1/2 to 2/3 cup extra-virgin olive oil

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

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Input: 3 tablespoons peanut or vegetable oil

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

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Input: 2 to 3 tablespoons balsamic vinegar

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon Dijon mustard


Input: 1 clove garlic, crushed


Input: 1/2 cup pine nuts


Input: 2 pounds Swiss chard


Input: 5 pounds beets, with their greens if possible

5 pounds beets , with their greens if possible

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

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

1$1/2 cups confectioners' sugar , sifted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 ounces mascarpone


Input: 1/2 teaspoon vanilla


Input: 12 ounces cream cheese, at room temperature

12 ounces cream cheese , at room temperature

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

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Input: 2 1/2 teaspoons white vinegar


Input: 2 cups heavy cream, cold

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/4 cup buttermilk


Input: 2 teaspoons baking soda


Input: 1 1/2 teaspoons vanilla


Input: 3 large eggs


Input: 1 1/2 teaspoons salt


Input: 6 tablespoons (3 ounces) red food coloring

6 tablespoons ( 3 ounces ) red food coloring

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

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Input: 2 1/4 cups granulated sugar


Input: 2 cups canola oil


Input: 1/2 cup unsweetened cocoa (not Dutch process)

1/2 cup unsweetened cocoa ( not Dutch process )

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

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Input: 3 1/2 cups cake flour


Input: 1/2 cup sour cream


Input: 1/4 teaspoon freshly ground pepper


Input: 1/4 cup minced chives


Input: 1 tablespoon unsalted butter


Input: 1/2 cup mayonnaise


Input: Blue cheese dressing (at right)

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

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Input: 1/4 pound blue cheese, like Roquefort

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

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Input: 1 bay leaf


Input: 1/4 cup fresh lemon juice


Input: 1/4 teaspoon red pepper sauce


Input: 2 teaspoons salt


Input: 1/2 teaspoon freshly ground pepper


Input: 4 whole cloves


Input: 2 envelopes unflavored gelatin


Input: 4 14 1/2-ounce cans stewed tomatoes


Input: 2 tablespoons finely chopped parsley


Input: 10 slices very thin white bread, crusts removed

10 slices very thin white bread , crusts removed

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

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Input: 3 tablespoons butter, melted


Input: 1/8 teaspoon cayenne pepper


Input: 1/2 teaspoon prepared horseradish


Input: 2 tablespoons mayonnaise


Input: 1 bunch watercress


Input: 1/3 cup heavy cream


Input: 2 tablespoons butter


Input: Salt and freshly ground pepper to taste

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

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Input: 1/8 teaspoon freshly grated nutmeg


Input: 16 ounces whole broccoli or 8 ounces broccoli florets (4 cups)

16 ounces whole broccoli or 8 ounces broccoli florets ( 4 cups )

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

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Input: 2 ounces Parmigiano Reggiano


Input: 1/2 cup packed fresh basil leaves

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

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Input: 1 medium clove garlic


Input: 2 tablespoons olive oil


Input: 1/3 cup pine nuts


Input: 8 ounces fresh eggless linguine


Input: 1/8 teaspoon salt (optional)

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: Freshly ground black pepper


Input: 2 ripe medium tomatoes


Input: 2 tablespoons loosely packed shredded fresh basil or Italian parsley

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

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Input: 1/4 cup Dijon mustard


Input: 1/4 cup chopped onion


Input: 1/2 pound cooked ham


Input: 2 tablespoons olive oil


Input: 1 teaspoon minced garlic


Input: 1/2 pound ripe plum tomatoes, cored and cut into 1/3-inch cubes

1/2 pound ripe plum tomatoes , cored and cut into 1/3-inch cubes

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

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Input: 1 pound spinach in bulk or 1 10-ounce cellophane bag

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

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Input: 2 tablespoons freshly grated Parmesan cheese

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

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Input: Freshly ground pepper to taste

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


Input: 3/4 cup orzo (rice-shaped pasta)

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

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Input: 6 cups water


Input: Salt to taste


Input: 1 tablespoon very good quality Dijon mustard

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

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Input: 1/2 cup heavy cream


Input: Pinch of sugar


Input: 4 6-ounce fillets of turbot, cod, halibut or black sea bass

4 6-ounce fillets of turbot , cod , halibut or black sea bass

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

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


Input: Cayenne pepper


Input: 3 cups buttermilk


Input: 6 sprigs dill, leaves stripped from stems

6 sprigs dill , leaves stripped from stems

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

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Input: Juice of 1 lemon, to taste

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

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Input: 8 slices turkey breast, about 1 1/2 pounds

8 slices turkey breast , about 1$1/2 pounds

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

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Input: 1/2 pound mushrooms


Input: 1/3 cup flour


Input: Salt and freshly ground pepper to taste

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

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Input: 2 tablespoons butter


Input: 2 tablespoons minced shallots


Input: 1/3 cup dry white wine


Input: 1/4 cup drained capers


Input: Freshly ground black pepper


Input: 1/2 tablespoon thyme leaves


Input: 1/2 clove garlic, finely chopped

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Input: 1 1/2 cups dry crusts of rye bread, cubed

1$1/2 cups dry crusts of rye bread , cubed

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

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Input: 1 pound spinach, stemmed and washed

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

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Input: 1 tablespoon olive oil


Input: 1 tablespoon chopped chives


Input: 4 tablespoons sherry or red-wine vinegar

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons chopped parsley


Input: 2 unblemished fennel bulbs, about 1/2 pound each

2 unblemished fennel bulbs , about 1/2 pound each

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

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Input: 2 tablespoons olive oil


Input: Salt and freshly ground pepper to taste

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

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Input: 4 small plum ripe tomatoes


Input: 4 tablespoons grated Parmesan or Romano cheese

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

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Input: 2 tablespoons finely chopped fresh herbs like basil, parsley or rosemary (if rosemary is used, only 1 tablespoon)

2 tablespoons finely chopped fresh herbs like basil , parsley or rosemary ( if rosemary is used , only 1 tablespoon )

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


Input: Kosher salt


Input: 3/4 cup chicken stock


Input: 1/2 shallot, finely chopped


Input: 1 1/2 cups cubed white mushrooms


Input: 8 tablespoons butter


Input: 1 1/2 pounds calf's liver, sliced (4 or 8 slices)

1$1/2 pounds calf's liver , sliced ( 4 or 8 slices )

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

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Input: Kosher salt to taste


Input: 2 tablespoons olive oil


Input: 1 1/2 cups thinly sliced onions


Input: 4 tablespoons capers


Input: 2 tablespoons butter


Input: 1/4 cup flour for dredging


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: Japanese red pepper to taste

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


Input: 1 tablespoon cold unsalted butter


Input: 2 tablespoons chopped shallots


Input: 2/3 cup mirin


Input: 1/3 cup rice-wine vinegar


Input: 1 tablespoon unsalted butter


Input: 1/2 pound cleaned squid, tentacles separated, bodies cut into rings

1/2 pound cleaned squid , tentacles separated , bodies cut into rings

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Input: 6 6-ounce sturgeon fillets (salmon can be used if sturgeon is unavailable)

6 6-ounce sturgeon fillets ( salmon can be used if sturgeon is unavailable )

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

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Input: 1/4 teaspoon star anise


Input: 1/4 teaspoon grated fresh ginger


Input: 1/3 cup ginger juice (see note)

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

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Input: Salt to taste


Input: 4 teaspoons chopped fresh cilantro


Input: 1/8 teaspoon freshly ground black pepper

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Input: 4 teaspoons grated fresh ginger


Input: 1 1/2 cups sake kasu or 6 tablespoons sake

1$1/2 cups sake kasu or 6 tablespoons sake

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Input: Japanese red pepper to taste

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


Input: 3 tablespoons lemon vinegar


Input: 3/4 teaspoon grated fresh ginger


Input: 2/3 cup canola oil


Input: 10 pieces umeboshi plums, pitted and pureed

10 pieces umeboshi plums , pitted and pureed

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Input: 1/8 teaspoon freshly ground white pepper

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Input: 1/8 teaspoon salt


Input: 4 cups chicken broth, homemade or low-sodium canned

4 cups chicken broth , homemade or low-sodium canned

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Input: 2 teaspoons unsalted butter


Input: 2 shallots, peeled and sliced into thin rings

2 shallots , peeled and sliced into thin rings

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Input: 1 tablespoon finely chopped chives


Input: 1 cup fresh fava beans, peeled and skinned or dried, soaked overnight and skinned

1 cup fresh fava beans , peeled and skinned or dried , soaked overnight and skinned

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Input: 4 shallots, finely chopped


Input: 1 teaspoon sugar


Input: Salt and freshly ground black pepper to taste

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

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Input: 3 cloves garlic, unpeeled


Input: 12 whole shallots, unpeeled

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Input: 2 teaspoons salt


Input: 1 teaspoon freshly ground black pepper

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Input: 1/2 cup lemon vinegar (or white-wine vinegar)

1/2 cup lemon vinegar ( or white-wine vinegar )

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Input: 1 cup extra virgin olive oil

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Input: 1 cup thinly sliced leeks (white part only)

1 cup thinly sliced leeks ( white part only )

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Input: 2 teaspoons grated lemon rind


Input: 1 cup water


Input: 1/2 cup sugar


Input: 1/4 cup heavy cream


Input: 2 tablespoons olive oil


Input: 1 teaspoon unsalted butter


Input: 2 teaspoons olive oil


Input: 1 teaspoon mirin


Input: 6 6-ounce striped bass fillets (or any firm white fish from the bass or snapper family)

6 6-ounce striped bass fillets ( or any firm white fish from the bass or snapper family )

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

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Input: 1 teaspoon finely chopped rosemary


Input: 1 teaspoon sugar


Input: 1 teaspoon coarsely ground white pepper

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Input: 1 teaspoon coarsely ground black pepper

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Input: Salt and freshly ground black pepper to taste

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Input: 2 drops toasted sesame oil


Input: 2 tablespoons finely chopped scallion


Input: 1 tablespoon grated fresh ginger


Input: 2 tablespoons finely chopped, peeled, seeded cucumber

2 tablespoons finely chopped , peeled , seeded cucumber

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Input: 1 teaspoon wasabi paste


Input: 1/2 pound sashimi-grade ahi tuna, cut into 1/4-inch pieces

1/2 pound sashimi-grade ahi tuna , cut into 1/4-inch pieces

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Input: 1 tablespoon capers


Input: 2 anchovy fillets, optional


Input: 1/2 cup canola oil


Input: 1 teaspoon grated fresh ginger


Input: 1/4 cup rice-wine vinegar


Input: 1 teaspoon finely chopped shallot


Input: 4 ounces osetra caviar


Input: Salt and freshly ground white pepper to taste

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Input: 6 ounces high quality dry soba noodles, cooked and chilled

6 ounces high quality dry soba noodles , cooked and chilled

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Input: 1/4 cup fine julienne daikon radish

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Input: 4 scallions, finely chopped


Input: 2 sheets nori


Input: 1/2 cup sushi rice, cooked and sprinkled with rice-wine vinegar

1/2 cup sushi rice , cooked and sprinkled with rice-wine vinegar

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Input: 1/4 cup fine julienne carrot


Input: 1 large or 2 small cloves garlic, peeled

1 large or 2 small cloves garlic , peeled

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Input: 2 teaspoons red-wine vinegar


Input: 1 butterflied leg of lamb, 3 to 4 pounds

1 butterflied leg of lamb , 3 to 4 pounds

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Input: Salt


Input: 2 dried small red chilies, or 2 teaspoons dried red chili flakes, or to taste, optional

2 dried small red chilies , or 2 teaspoons dried red chili flakes , or to taste , optional

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Input: 10 black peppercorns


Input: 1 3-inch-long cinnamon stick


Input: 1 tablespoon cumin seeds


Input: 6 whole cloves


Input: 1/3 cup extra virgin olive oil

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Input: Salt and freshly ground black pepper

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

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Input: 2 cups marjoram, leaves and small stems only

2 cups marjoram , leaves and small stems only

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Input: Freshly grated Parmesan cheese


Input: 1 1/2 pounds shrimp in the shell

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Input: 1 pound linguine


Input: Freshly grated Parmesan cheese


Input: 1/2 bunch broccoli


Input: 1 large onion, peeled

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Input: 4 cloves garlic, peeled


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

1 inch-long piece of ginger , peeled and roughly chopped

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Input: 1 teaspoon fennel seeds


Input: 1 teaspoon cardamom seeds (if you have pods, crush and remove seeds)

1 teaspoon cardamom seeds ( if you have pods , crush and remove seeds )

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Input: 1 teaspoon finely minced fresh sage or 1/2 teaspoon dried

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

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Input: Salt and freshly ground black pepper

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

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Input: 3 cups (approximately) chicken stock or vegetable stock

3 cups ( approximately ) chicken stock or vegetable stock

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Input: 2 tablespoons olive oil or unsalted butter

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Input: 1/2 cup finely chopped onion


Input: 1 1/2 cups arborio rice


Input: 3 tablespoons pine nuts or walnuts

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Input: Freshly ground black pepper


Input: 2 medium-sized boiling potatoes, peeled and cut in 1-inch chunks

2 medium-sized boiling potatoes , peeled and cut in 1-inch chunks

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Input: 1/3 cup extra-virgin olive oil


Input: 1 clove garlic


Input: Salt


Input: 1 tablespoon minced fresh ginger


Input: 1 large clove garlic, minced

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Input: 1/4 teaspoon dried crushed red peppers, or to taste

1/4 teaspoon dried crushed red peppers , or to taste

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Input: 1/2 cup dry white wine


Input: Salt and freshly ground black pepper

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Input: 1 1/2 cups broccoli flowerets (about 1/2 bunch broccoli)

1$1/2 cups broccoli flowerets ( about 1/2 bunch broccoli )

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Input: Shaved Parmesan cheese


Input: 1 whole chicken, about 4 pounds

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Input: 1 cup chopped onion


Input: 1 bunch broccoli


Input: 2 tablespoons olive oil


Input: 1 medium onion, peeled and roughly chopped

1 medium onion , peeled and roughly chopped

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Input: 1 clove garlic, peeled


Input: 3 sprigs thyme, plus 1 1/2 teaspoons chopped thyme

3 sprigs thyme , plus 1$1/2 teaspoons chopped thyme

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Input: 1 bay leaf


Input: Salt and freshly ground black pepper

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Input: 2 cups whole milk


Input: 1 1/4 pounds mixed mushrooms (cremini, button or shiitake), cut into 1/4 -inch slices

1$1/4 pounds mixed mushrooms ( cremini , button or shiitake ) , cut into 1/4 -inch slices

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Input: Truffle oil, optional


Input: 1 large leek, white and light green parts only, cleaned and roughly chopped

1 large leek , white and light green parts only , cleaned and roughly chopped

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Input: 1/2 cup extra-virgin olive oil


Input: 2 1/2 pounds (about 2 large) celery root

2$1/2 pounds ( about 2 large ) celery root

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Input: Juice of 2 lemons


Input: 3/4 ounce dried porcini mushrooms


Input: Sliced Parmesan cheese


Input: Grated rind and juice of 1 Meyer lemon

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Input: Salt and freshly ground black pepper

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Input: 1/2 cup chicken broth


Input: 1 750-milliliter bottle dry Marsala

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


Input: 2 cups veal stock


Input: 6 cups chicken stock


Input: 3 whole cloves


Input: 1 bay leaf, 1 sprig rosemary, 1 sprig thyme, tied together

1 bay leaf , 1 sprig rosemary , 1 sprig thyme , tied together

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Input: Salt and black pepper


Input: 1 ounce dried porcini


Input: 4 cups heavy cream


Input: 1 large egg


Input: 1 pound cremini mushrooms, finely chopped

1 pound cremini mushrooms , finely chopped

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Input: 5 sheets fresh pasta for lasagna, each about 9 by 12 inches

5 sheets fresh pasta for lasagna , each about 9 by 12 inches

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Input: 2 cups freshly grated Parmigiano-Reggiano


Input: 5 sheets fresh pasta for lasagna, each about 9 by 12 inches

5 sheets fresh pasta for lasagna , each about 9 by 12 inches

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Input: 2 cups freshly grated Parmigiano-Reggiano


Input: 2 fennel bulbs, fronds attached

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Input: Extra-virgin olive oil


Input: 1/2 cup minced butternut squash


Input: Pinch cayenne pepper


Input: 1 1/2 cups roasted squash purée, packed (see recipe)

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Input: 1 1/4 cups heavy cream


Input: 2 1/2 pounds boneless veal shoulder, trimmed, in 1/4-inch dice

2$1/2 pounds boneless veal shoulder , trimmed , in 1/4-inch dice

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

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Input: 1/4 cup extra virgin olive oil

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Input: 1 tablespoon tomato paste


Input: 1 cup finely diced celery


Input: 1 cup finely diced carrots


Input: 3 cups finely diced onions


Input: 1 slice prosciutto, 1/4- inch thick, about 6 ounces, diced

1 slice prosciutto , 1/4- inch thick , about 6 ounces , diced

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Input: 8 tablespoons unsalted butter, melted

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Input: 1/4 teaspoon salt


Input: 2 tablespoons sugar


Input: 1 tablespoon lemon juice


Input: 1 tablespoon minced lemon peel (cut from thin lemon slices)

1 tablespoon minced lemon peel ( cut from thin lemon slices )

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Input: 4 teaspoons minced candied ginger


Input: Candied squash and ginger relish, for garnish (optional; see recipe)

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Input: 1/2 teaspoon ground nutmeg


Input: 1 1/2 teaspoons ground cinnamon


Input: 1/2 cup dark brown sugar


Input: 1/4 cup granulated sugar


Input: 1/4 teaspoon fine sea salt


Input: 1 1/2 teaspoons ground ginger


Input: 1 1/2 teaspoons vanilla extract


Input: 2 large eggs plus 2 egg yolks

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Input: 4 teaspoons beaten egg from 1 large egg

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Input: 5 tablespoons cold unsalted butter, in 5 pieces

5 tablespoons cold unsalted butter , in 5 pieces

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Input: 1 1/4 cups all-purpose flour


Input: Scant 1/2 teaspoon salt


Input: 2 tablespoons solid vegetable shortening, chilled

2 tablespoons solid vegetable shortening , chilled

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Input: 2 3 1/2- to 4-pound butternut squashes, scrubbed

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Input: Grapeseed oil spray


Input: Cayenne pepper


Input: 1 1/2 to 2 cups heavy cream

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Input: Salt


Input: 2 pounds peeled, diced butternut squash (6 heaping cups)

2 pounds peeled , diced butternut squash ( 6 heaping cups )

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Input: 3 scallions, sliced


Input: 2 ounces stemmed kale


Input: 1/2 bunch Italian parsley


Input: 1 teaspoon cracked black peppercorns


Input: 1 bay leaf


Input: 1 teaspoon fine sea salt


Input: 1 small carrot, diced

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Input: 1/2 rib celery, diced


Input: 1 head garlic, unpeeled, sliced vertically

1 head garlic , unpeeled , sliced vertically

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Input: 1 large leek, white and light green parts only, well washed and sliced into rounds

1 large leek , white and light green parts only , well washed and sliced into rounds

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Input: 2 medium onions, diced

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Input: 3 large shallots, thinly sliced

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Input: Grapeseed oil spray


Input: 2 3 1/2- to 4-pound butternut squash, scrubbed

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Input: 3 plum tomatoes, seeded and diced

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Input: 1 cup dry white wine


Input: 1 lemon, halved


Input: 1/4 cup roughly chopped parsley


Input: 16 littleneck clams


Input: 1/4 cup crumbled Gorgonzola cheese


Input: 4 8-ounce bluefish fillets


Input: 3 tablespoons olive oil


Input: Salt and freshly ground black pepper to taste

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Input: 2 tablespoons minced garlic


Input: 1/2 pound chourico, halved lengthwise

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Input: 8 medium asparagus


Input: 1 cup shredded mozzarella cheese


Input: 1/2 cup shredded Italian Fontina cheese

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Input: 2 tablespoons olive oil


Input: Freshly ground black pepper


Input: 3 cups all-purpose or bread flour (approximately)

3 cups all-purpose or bread flour ( approximately )

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Input: Cornmeal


Input: Pinch of sugar


Input: cup warm water


Input: 1 teaspoon salt


Input: 1 1/2 cups half and half


Input: 2 tablespoons grated Parmesan cheese


Input: 1 package active dry yeast


Input: 3 eggs


Input: 2 tablespoons sweet butter


Input: 1/4 cup chopped onions


Input: 4 to 5 medium asparagus spears

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Input: 1 tablespoon minced chives


Input: Salt and freshly ground black pepper

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Input: Unbaked pastry for a 9-inch tart shell

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Input: Soft polenta, for serving

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Input: 6 sage leaves, slivered


Input: 1 tablespoon minced flat-leaf parsley leaves

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Input: 2/3 cup chopped onion


Input: 2 large cloves garlic, minced

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Input: 1/2 cup dry red wine


Input: 1 pound plum tomatoes, peeled, seeded and chopped

1 pound plum tomatoes , peeled , seeded and chopped

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Input: Salt and freshly ground black pepper

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Input: 1 1/2 ounces pancetta, diced


Input: 1 pound chicken livers, trimmed and patted dry

1 pound chicken livers , trimmed and patted dry

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Input: 2 tablespoons extra virgin olive oil

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Input: 1 teaspoon Chinese five-spice powder


Input: 1 1/2 cups plus 2 tablespoons unbleached all-purpose flour, plus flour for dusting work surface

1$1/2 cups plus 2 tablespoons unbleached all-purpose flour , plus flour for dusting work surface

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Input: 4 teaspoons heavy cream


Input: 1/4 cup all-purpose flour


Input: 1/3 cup confectioners' sugar


Input: 1 large egg yolk


Input: 14 tablespoons unsalted butter, cut in 14 pieces

14 tablespoons unsalted butter , cut in 14 pieces

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Input: 1 tablespoon kirsch


Input: 1 cup milk


Input: 3 large egg yolks


Input: 1 large egg


Input: 1/4 cup sugar


Input: 4 tablespoons flour


Input: 1/3 cup red currant jelly


Input: 1 1/2 to 2 pints ripe strawberries, as uniform in size as possible

1$1/2 to 2 pints ripe strawberries , as uniform in size as possible

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Input: 1/3 cup heavy cream


Input: Sweet tart pastry (see recipe)

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