Input: 1 teaspoon sesame oil, plus 3 tablespoons

1 teaspoon sesame oil , plus 3 tablespoons

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Input: 1/4 cup fresh mint leaves, cut into slivers

1/4 cup fresh mint leaves , cut into slivers

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Input: 8 ounces thin fresh Chinese wheat noodles

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Input: 3 tablespoons chopped dry-roasted peanut


Input: 2 jalapeno chilies or to taste, sliced thin

2 jalapeno chilies or to taste , sliced thin

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Input: 1/4 cup fresh Thai or regular basil leaves, cut into slivers

1/4 cup fresh Thai or regular basil leaves , cut into slivers

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Input: 1/4 cup fresh cilantro leaves, plus 4 whole sprigs for garnish

1/4 cup fresh cilantro leaves , plus 4 whole sprigs for garnish

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Input: 1 cucumber, peeled, halved lengthwise, seeded and cut into matchstick slivers

1 cucumber , peeled , halved lengthwise , seeded and cut into matchstick slivers

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Input: 2 cups shredded Napa cabbage


Input: 2 carrots, cut into matchstick slivers

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Input: 2 cups mung bean sprouts


Input: 1 teaspoon sesame oil


Input: 2 cups diced cooked shrimp or lobster (optional)

2 cups diced cooked shrimp or lobster ( optional )

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Input: Salt to taste


Input: 6 ounces Chinese wheat or buckwheat noodles

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Input: 1 teaspoon salt


Input: 1 teaspoon freshly ground black pepper

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

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Input: 1 tablespoon Vietnamese or Thai chili paste

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Input: 3 tablespoons honey


Input: 1/4 cup Thai fish sauce or soy sauce

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Input: 2 1/2 pounds sugar


Input: 1 package (1 tablespoon) instant dashi

1 package ( 1 tablespoon ) instant dashi

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Input: 1/4 cup soy sauce


Input: 6 tablespoons mirin


Input: 2 tablespoons sake


Input: 5 tablespoons fresh lime juice


Input: 1 stalk fresh lemongrass, trimmed and minced (about 2 tablespoons)

1 stalk fresh lemongrass , trimmed and minced ( about 2 tablespoons )

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Input: 2 scallions, minced


Input: 2 teaspoons minced fresh ginger


Input: 1 clove garlic, minced


Input: 4 tablespoons dried bonito flakes (optional)

4 tablespoons dried bonito flakes ( optional )

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Input: 1 sheet nori seaweed, cut into matchstick slivers

1 sheet nori seaweed , cut into matchstick slivers

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Input: 4 scallions, green part only, finely chopped

4 scallions , green part only , finely chopped

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Input: 4 teaspoons wasabi powder


Input: 2 teaspoons sugar


Input: 10 ounces dried soba noodles


Input: 1/2 cup lemon juice (from 2 to 3 additional lemons)

1/2 cup lemon juice ( from 2 to 3 additional lemons )

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Input: 5 Meyer lemons or small regular lemons, rinsed

5 Meyer lemons or small regular lemons , rinsed

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Input: 1 1/2 cups lemon juice (from about 5 or 6 lemons)

1$1/2 cups lemon juice ( from about 5 or 6 lemons )

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Input: 5 pounds grapefruit, rinsed


Input: 13 pounds blood oranges (about 20)

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Input: 1/4 teaspoon salt


Input: 2 tablespoons fresh rosemary leaves or 2 teaspoons dried

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Input: 6 clementines, rinsed


Input: 15 ounces vodka


Input: 14 1/2-inch stick cinnamon, in pieces

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

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Input: 1 teaspoon coriander seeds, crushed

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Input: 7 ounces sugar, plus 2 1/2 pounds

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Input: 1 tablespoon unsalted butter


Input: 1 cup water


Input: 2 tablespoons olive oil


Input: 1 cup chopped onion


Input: 8 scallions, cleaned and chopped into 1/2-inch pieces (about 3/4 cup)

8 scallions , cleaned and chopped into 1/2-inch pieces ( about 3/4 cup )

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Input: 4 slices firm-textured white bread, cut into 1/2-inch cubes for croutons

4 slices firm-textured white bread , cut into 1/2-inch cubes for croutons

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Input: 3 tablespoons olive oil


Input: 2 pounds small new potatoes (about 24), thoroughly washed and any damaged spots removed

2 pounds small new potatoes ( about 24 ) , thoroughly washed and any damaged spots removed

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 I-COMMENT I-COMMENT I-COMMENT I-COMMENT

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Input: 1 tablespoon vegetable oil


Input: 1/4 teaspoon grated nutmeg


Input: 1/2 teaspoon freshly ground black pepper

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Input: 1 teaspoon salt


Input: 1/2 pound ground pork


Input: 1 pound ground beef


Input: 5 chicken livers (about 5 ounces)

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Input: 1 tablespoon chopped garlic


Input: 10 ounces (about 10 cups) washed spinach (or a mixture of spinach, Swiss chard, kale and salad greens)

10 ounces ( about 10 cups ) washed spinach ( or a mixture of spinach , Swiss chard , kale and salad greens )

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

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Input: 2 tablespoons unsalted butter


Input: 2 medium-size leeks, trimmed of damaged or fibrous leaves, sliced and washed

2 medium-size leeks , trimmed of damaged or fibrous leaves , sliced and washed

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Input: 12 to 15 cloves garlic, peeled, stems and any damaged parts removed and discarded

12 to 15 cloves garlic , peeled , stems and any damaged parts removed and discarded

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Input: 1 teaspoon salt or to taste

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Input: 2 pounds potatoes, peeled and cut into 1-inch cubes (about 4 cups)

2 pounds potatoes , peeled and cut into 1-inch cubes ( about 4 cups )

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Input: 7 cups fresh chicken stock or canned chicken broth

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Input: 4 tablespoons vegetable oil (canola or safflower)

4 tablespoons vegetable oil ( canola or safflower )

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Input: 1/2 cup shredded unsweetened coconut


Input: 4 ounces slivered almonds, about 1/2 cup

4 ounces slivered almonds , about 1/2 cup

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Input: Salt to taste


Input: 1 1/2 to 2 tablespoons cornstarch (optional)

1$1/2 to 2 tablespoons cornstarch ( optional )

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Input: 2 tablespoons chopped fresh cilantro


Input: 3 cups chicken broth, plus 1/2 cup, if necessary

3 cups chicken broth , plus 1/2 cup , if necessary

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Input: 1 tablespoon drained, crushed green peppercorns

1 tablespoon drained , crushed green peppercorns

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Input: 1/2 teaspoon ground coriander


Input: 1 small green bell pepper, julienned

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Input: 2 cloves garlic, crushed


Input: 1 tablespoon grated lemon peel


Input: 2 3-pound whole free-range chickens, cut into serving pieces, fat and skin removed

2 3-pound whole free-range chickens , cut into serving pieces , fat and skin removed

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Input: 1 cup diced shallots


Input: 1/2 cup olive oil


Input: 1 cup dry white wine


Input: 1/2 cup sultanas


Input: 1/4 cup heavy cream, or to taste

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Input: Fresh pomegranate seeds for garnish

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


Input: 6 ounces dried apricots, about 1 cup

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Input: 1/2 cup dry or medium-dry sherry

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

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Input: Salt and freshly ground pepper to taste

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

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Input: 2 butternut squash (2 to 3 pounds each), peeled, seeded and cut into 3/4-inch cubes

2 butternut squash ( 2 to 3 pounds each ) , peeled , seeded and cut into 3/4-inch cubes

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

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Input: 4 tablespoons ( 1/2 stick) butter

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

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Input: Salt and pepper to taste

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


Input: 1/3 cup Parmesan cheese


Input: 1 3/4 cups chicken broth


Input: 1/3 cup heavy cream


Input: 1 cup Arborio rice


Input: 1 small onion, chopped

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


Input: Sour cream, for garnish


Input: Chopped parsley, for garnish

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


Input: 2 tablespoons butter


Input: 1 15-ounce can red kidney beans

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

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Input: 1 tablespoon cider vinegar


Input: 1/2 head cabbage, shredded


Input: 2 cloves garlic, minced


Input: 3 tablespoons tomato paste


Input: 1 14 1/2-ounce can whole tomatoes, with juice

1 14$1/2-ounce can whole tomatoes , with juice

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Input: 1 1/2 15-ounce cans sliced beets, with juice

1$1/2 15-ounce cans sliced beets , with juice

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

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Input: 1 onion, diced


Input: 1 1/2 cups sliced carrots


Input: 18 links Italian sausages (mix hot, medium or mild, to taste)

18 links Italian sausages ( mix hot , medium or mild , to taste )

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

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Input: 3 10 1/2-ounce cans beef consomme

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


Input: 3/4 cup heavy cream


Input: Salt to taste, if desired

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

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Input: Freshly ground pepper to taste

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


Input: 1/8 teaspoon cayenne pepper


Input: 1/8 teaspoon freshly grated nutmeg


Input: 1/4 teaspoon ground cumin


Input: 1/4 teaspoon ground coriander


Input: 1 1/2 pounds partly fat boneless shoulder of pork

1$1/2 pounds partly fat boneless shoulder of pork

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Input: 1/2 cup dry red wine


Input: 1 ready-to-cook rabbit, about 2 1/2 pounds cleaned weight

1 ready-to-cook rabbit , about 2$1/2 pounds cleaned weight

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Input: 1/4 teaspoon ground allspice


Input: 1/4 teaspoon ground cloves


Input: 2 juniper berries, finely crushed or ground in a spice mill

2 juniper berries , finely crushed or ground in a spice mill

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Input: Salt to taste, if desired

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

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Input: Freshly ground pepper to taste

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


Input: 1 pound partly fat boneless shoulder of pork

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Input: 1/2 cup shelled, blanched pistachios

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

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Input: 2 1/2 pounds boneless venison


Input: 1/4 teaspoon allspice


Input: Salt to taste, if desired

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

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Input: Freshly ground pepper to taste

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


Input: 1/2 bay leaf, broken into small pieces and finely chopped

1/2 bay leaf , broken into small pieces and finely chopped

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Input: 1/4 teaspoon crushed dried thyme


Input: 2 ready-to-cook ducks, about 6 pounds each (see note)

2 ready-to-cook ducks , about 6 pounds each ( see note )

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

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Input: 1 tablespoon fresh marjoram leaves, washed and torn

1 tablespoon fresh marjoram leaves , washed and torn

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

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Input: 1/2 cup freshly grated Parmigiano-Reggiano


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup blanched and peeled fava beans

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup peeled and diced ripe tomato (1 large)

1 cup peeled and diced ripe tomato ( 1 large )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 garlic clove, smashed


Input: 2 tablespoons minced shallots


Input: 2 tablespoons unsalted butter


Input: 3 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups farro


Input: 4 tablespoons corn or safflower oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons white wine vinegar


Input: 1/2 teaspoon salt


Input: 1/2 teaspoon ground black pepper


Input: 2 baguettes (8 each), cut into about 50 rounds, each about 1/2-inch thick

2 baguettes ( 8 each ) , cut into about 50 rounds , each about 1/2-inch thick

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

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

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


Input: 2 medium zucchini (about 1 1/2 pounds total)

2 medium zucchini ( about 1$1/2 pounds total )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/8 teaspoon cayenne pepper


Input: 3/4 cup virgin olive oil, plus oil for dish

3/4 cup virgin olive oil , plus oil for dish

B-QTY B-UNIT B-COMMENT B-NAME I-NAME I-COMMENT I-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: 1/2 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 cloves garlic, peeled


Input: 1 large lemon


Input: 1 1/2 cups hot milk


Input: 2 large Idaho potato (about 1 pound)

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon salt


Input: 1 pound salted codfish


Input: 6 ounces grated Swiss or mozzarella cheese

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small red onion (4 ounces), peeled and sliced very thin

1 small red onion ( 4 ounces ) , peeled and sliced very thin

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

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

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


Input: 1 teaspoon dried oregano


Input: 24 cherry tomatoes


Input: 3 tablespoons extra-virgin olive oil


Input: 7 tablespoons balsamic vinegar


Input: 4 tablespoons shavings of Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground black pepper


Input: 3 French bread rolls (about 2 1/2 ounces each, 6 1/2 inches long by 2 1/2 inches wide) or equivalent size pieces from a baguette

3 French bread rolls ( about 2$1/2 ounces each , 6$1/2 inches long by 2$1/2 inches wide ) or equivalent size pieces from a baguette

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

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

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


Input: 3 tablespoons virgin olive oil


Input: 6 medium cloves garlic, peeled and sliced very thin

6 medium cloves garlic , peeled and sliced very thin

B-QTY O B-UNIT B-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 can (2 ounces) flat anchovy fillets packed in oil

1 can ( 2 ounces ) flat anchovy fillets packed in oil

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

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

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


Input: 1 head radicchio


Input: 2 Belgian endives


Input: 2 tablespoons fresh mint leaves


Input: 1 bunch dandelion leaves, baby mustard greens, arugula or watercress

1 bunch dandelion leaves , baby mustard greens , arugula or watercress

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

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

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


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 tablespoons walnut oil


Input: 1 tablespoon grainy mustard


Input: 4 tablespoons chopped scallions


Input: 2 tablespoons white wine vinegar


Input: 4 heads frisee or 2 heads regular chicory (curly endive)

4 heads frisee or 2 heads regular chicory ( curly endive )

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


Input: Freshly ground black pepper


Input: 1 1/3 cups toasted croutons


Input: 1 large red onion, in thin slices

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: 1 teaspoon anchovy paste


Input: 6 tablespoons extra-virgin olive oil


Input: 4 bunches baby Romaine or one medium head regular Romaine lettuce

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup sliced mushrooms


Input: 2 tablespoons red wine vinegar


Input: 1/2 cup minced fresh parsley leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup freshly grated Parmesan (about 1/4 pound)

1 cup freshly grated Parmesan ( about 1/4 pound )

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup grated Gruyere cheese


Input: 2 cups good chicken or other stock

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup orzo (rice-shaped pasta)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon salt


Input: 10 tablespoons cold butter, in pieces

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: 1/3 cup ice water (approximately)

O 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: 2 tablespoons extra-virgin olive oil


Input: 18 ripe cherry tomatoes


Input: 1/2 cup sour cream


Input: Freshly ground black pepper


Input: 2 cups flour


Input: 1/4 cup finely minced fresh basil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon drained capers


Input: Generous pinch hot red pepper flakes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds ripe plum tomatoes


Input: 1 pound fresh mozzarella cheese


Input: 1/3 cup extra-virgin olive oil


Input: Freshly ground black pepper


Input: 1 tablespoon finely minced fresh basil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons extra-virgin olive oil


Input: 3 medium-ripe tomatoes, sliced thin

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons finely chopped imported black olives or olive paste

B-QTY B-UNIT B-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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon drained capers, coarsely chopped

1 tablespoon drained capers , coarsely chopped

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 tablespoon finely shredded lemon peel

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 skinless and boneless chicken breasts (about 2 1/2 pounds)

6 skinless and boneless chicken breasts ( about 2$1/2 pounds )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup dry white wine


Input: 1/2 cup pitted black Kalamata olives, coarsely chopped

1/2 cup pitted black Kalamata olives , coarsely chopped

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon olive oil


Input: 1 fresh tuna steak, approximately 1 1/2 inches thick, weighing 1 to 1 1/4 pounds

1 fresh tuna steak , approximately 1$1/2 inches thick , weighing 1 to 1$1/4 pounds

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

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

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


Input: 1 crushed clove garlic


Input: 1 red pepper, seeded and cut in julienne strips

1 red pepper , seeded and cut in julienne strips

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: 1 tablespoon thinly sliced chives


Input: 3 teaspoons capers


Input: 3 cups white wine


Input: 5 sprigs thyme


Input: 1 bulb fennel, cut into wedges, with greens reserved

1 bulb fennel , cut into wedges , with greens reserved

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 carrots, peeled and cut into 1/2-inch diagonal slices

2 carrots , peeled and cut into 1/2-inch diagonal slices

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 onion, sliced


Input: 2 cloves garlic, peeled


Input: 10 peppercorns


Input: 2 tablespoons kosher salt


Input: 2 thin slices lemon


Input: 1 6- to 10-pound wild striped bass (or other white-fleshed fish like red snapper), gutted, fins trimmed and cleaned

1 6- to 10-pound wild striped bass ( or other white-fleshed fish like red snapper ) , gutted , fins trimmed and cleaned

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

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

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


Input: Olive oil for brushing


Input: 1 medium onion, thinly sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon chopped basil


Input: 1 tablespoon chopped parsley


Input: 2/3 cup olive oil


Input: 2 tablespoons chopped tarragon


Input: 1 large shallot, minced

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


Input: Kosher salt and ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons Dijon mustard


Input: 1/4 cup lemon juice


Input: 1/2 cup chopped parsley


Input: 4 anchovy fillets, chopped


Input: 1 1/2 tablespoons capers, roughly chopped

1$1/2 tablespoons capers , roughly chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kosher salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons poaching liquid from bass recipe

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup orange juice


Input: 1 tablespoon sherry vinegar


Input: 1 clove garlic, minced


Input: 2 baby Yukon Gold potatoes, peeled, boiled and riced (about 1/3 cup)

2 baby Yukon Gold potatoes , peeled , boiled and riced ( about 1/3 cup )

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

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

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


Input: 1/2 cup plus 1 tablespoon olive oil

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 bulb fennel with leaves, finely diced

1/2 bulb fennel with leaves , finely diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup finely diced sweet onion

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small angel food cake


Input: 1 1/2 cups plain nonfat yogurt


Input: 6 tablespoons sugar


Input: 3/4 cup dessert wine, like late harvest riesling

3/4 cup dessert wine , like late harvest riesling

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: 3/4 cup dried tart cherries


Input: 10 small Italian, Greek or French olives, pitted

10 small Italian , Greek or French olives , pitted

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

NoCAP NoCAP YesCAP NoCAP YesCAP NoCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bunch scallions, finely sliced, white and most of green part

1 bunch scallions , finely sliced , white and most of green part

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 NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large roasted red peppers, julienned (see note)

2 large roasted red peppers , julienned ( see note )

B-QTY B-COMMENT I-COMMENT 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 NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 tablespoon Dijon mustard


Input: 3 1/2 tablespoons balsamic vinegar


Input: 1 1/2 tablespoons toasted sesame seeds


Input: 1 1/2 teaspoons reduced-sodium soy sauce

1$1/2 teaspoons reduced-sodium soy sauce


Input: 1/2 pound white mushrooms


Input: 1 pound green beans, trimmed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/2 tablespoons extra-virgin olive oil

2$1/2 tablespoons extra-virgin olive oil


Input: 3 pounds asparagus, peeled if desired

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 1/2 tablespoons Asian sesame oil


Input: 1 tablespoon chopped fresh thyme or 1 teaspoon dried

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME B-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 cup quick-cooking polenta


Input: 4 cups low-sodium chicken stock or broth

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 cup grated Parmigiano Reggiano


Input: Salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon olive oil


Input: 1 pound assorted cultivated wild mushrooms (portobello, cremini, shiitake, chanterelle, etc.), washed, trimmed and sliced

1 pound assorted cultivated wild mushrooms ( portobello , cremini , shiitake , chanterelle , etc. ) , washed , trimmed and sliced

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

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

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


Input: 6 thin slices orange


Input: 1 bunch watercress


Input: 1 teaspoon grated orange rind


Input: 1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons grainy style Dijon mustard

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon canola oil


Input: 2 teaspoons honey


Input: 2 teaspoons Worcestershire sauce


Input: 2 teaspoons freshly squeezed lemon juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons frozen orange juice concentrate (optional, for a more intense orange flavor)

2 teaspoons frozen orange juice concentrate ( optional , for a more intense orange flavor )

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

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

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


Input: 1/3 cup freshly squeezed orange juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon peanut or canola oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 chicken thighs, about 2 pounds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: Juice of 1 lime


Input: 8 boneless, skinless chicken breast halves

8 boneless , skinless chicken breast halves

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

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Input: 1/2 teaspoon ground allspice, or to taste

1/2 teaspoon ground allspice , or to taste

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

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Input: Salt and fresh black pepper


Input: 6 scallions, trimmed and minced

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

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Input: 1 Scotch bonnet or jalapeno pepper, stemmed, seeded and minced, or chili paste or crushed red pepper flakes to taste (start with 1/2 teaspoon)

1 Scotch bonnet or jalapeno pepper , stemmed , seeded and minced , or chili paste or crushed red pepper flakes to taste ( start with 1/2 teaspoon )

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

NoCAP 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 NoCAP NoCAP NoCAP

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


Input: 1 tablespoon peeled and slivered or minced garlic

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

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Input: 2 tablespoons finely chopped parsley


Input: Kosher 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: 6 tablespoons red-wine vinegar


Input: 5 tablespoons slivered, toasted almonds (about 1 ounce)

5 tablespoons slivered , toasted almonds ( about 1 ounce )

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

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Input: 4 Idaho potatoes (about 1 1/2 pounds), peeled and quartered

4 Idaho potatoes ( about 1$1/2 pounds ) , peeled and quartered

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

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Input: 20 cloves garlic, unpeeled


Input: 3/4 cup, plus 2 teaspoons, extra-virgin olive oil

3/4 cup , plus 2 teaspoons , extra-virgin olive oil

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

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Input: 1/2 cup extra-virgin olive oil


Input: Kosher salt and freshly ground pepper to taste

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

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Input: 2 tablespoons finely chopped parsley


Input: 5 tablespoons freshly squeezed lemon juice

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

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Input: 6 cloves garlic, peeled and minced

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

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Input: 4 Idaho potatoes (about 1 1/2 pounds), peeled and quartered

4 Idaho potatoes ( about 1$1/2 pounds ) , peeled and quartered

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

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Input: 1 tablespoon chopped sage leaves


Input: Kosher salt and freshly ground black pepper to taste

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

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Input: 1/2 teaspoon apple-cider vinegar


Input: 1 shallot, peeled and thinly sliced

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

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Input: 1/2 cup white wine


Input: 2 cloves garlic, peeled and thinly sliced

2 cloves garlic , peeled and thinly sliced

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

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Input: 2 tablespoons olive oil


Input: 1 tablespoon unsalted butter


Input: 1/2 teaspoon shrimp paste (see note)

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

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Input: 8 lime leaves, thinly sliced, or an additional stalk lemongrass

8 lime leaves , thinly sliced , or an additional stalk lemongrass

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

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Input: 4 pounds onions, preferably sweet varieties like Walla Walla or Vidalia (about 8 onions)

4 pounds onions , preferably sweet varieties like Walla Walla or Vidalia ( about 8 onions )

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

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


Input: 1/2 teaspoon kosher salt


Input: 1/4 cup vegetable oil


Input: 1 shallot, peeled and very finely sliced

1 shallot , peeled and very finely sliced

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

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Input: 2 cloves garlic, peeled and minced

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

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Input: 8 green or red bird chilies, seeded and minced

8 green or red bird chilies , seeded and minced

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

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Input: 2 tablespoons freshly squeezed lime juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 stalks lemongrass, very thinly sliced

2 stalks lemongrass , very thinly sliced

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

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Input: 2 medium red onions, peeled, quartered and very thinly sliced

2 medium red onions , peeled , quartered and very thinly sliced

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

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Input: 2 tablespoons heavy cream


Input: 1 1/2 teaspoons fresh thyme leaves


Input: 1/8 teaspoon freshly grated nutmeg


Input: 2 cloves garlic, minced


Input: Kosher salt and freshly ground black pepper to taste

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

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Input: 1 1/4 cups dry white wine


Input: 1 1/4 cups crushed canned tomatoes


Input: 1 cup beef or veal stock

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

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Input: 1 1/2 pounds ground veal


Input: 1/2 pound ground pork


Input: 2 tablespoons chopped parsley


Input: 3 tablespoons olive oil


Input: 2 carrots, peeled and finely chopped

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

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Input: 1 stalk celery, finely chopped

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

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Input: 1 large onion, peeled and finely chopped

1 large onion , peeled and finely chopped

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

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Input: 1/3 cup heavy cream


Input: 1 1/2 teaspoons sage


Input: 3 tablespoons veal demi-glace


Input: 1 tablespoon tomato paste


Input: 1 cup dry white wine


Input: 1 cup peeled, seeded and diced plum tomatoes (about 5)

1 cup peeled , seeded and diced plum tomatoes ( about 5 )

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

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Input: 1/2 pound ground pork


Input: 2 pinches Aleppo pepper or 1 pinch red pepper flakes (see note)

2 pinches Aleppo pepper or 1 pinch red pepper flakes ( see note )

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

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Input: 3 cloves garlic


Input: 1 bay leaf


Input: Kosher salt and freshly ground black pepper to taste

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

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Input: 2 tablespoons finely chopped parsley or coriander

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

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Input: 1 1/2 pounds ground veal


Input: 1 large onion, peeled and finely chopped

1 large onion , peeled and finely chopped

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

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Input: 1 stalk celery, finely chopped

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

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Input: 2 carrots, peeled and finely chopped

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

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Input: 3 tablespoons olive oil


Input: Freshly ground pepper to taste

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


Input: 1/4 teaspoon ground cumin


Input: 1 tablespoon fresh lemon juice


Input: 1 tablespoon butter


Input: Salt to taste


Input: 16 baby carrots


Input: 1 3/4 pounds monkfish fillets, cut into 1/2-inch cubes

1$3/4 pounds monkfish fillets , cut into 1/2-inch cubes

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

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Input: 2 tablespoons butter


Input: 4 tablespoons finely chopped parsley


Input: 2 cloves


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 cup fresh fish broth or bottled clam juice

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

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Input: 1 bay leaf


Input: 4 sprigs fresh thyme or 1/2 teaspoon dried

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

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Input: 1 tablespoon finely chopped garlic


Input: 2 tablespoons flour


Input: 2 cups red wine like Cotes du Rhone or cabernet sauvignon

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

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Input: 1 tablespoon grated lemon zest


Input: 1 teaspoon minced garlic


Input: 1 cup shelled, blanched, unsalted pistachios

1 cup shelled , blanched , unsalted pistachios

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

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Input: 1/3 cup amaretto


Input: 1/2 cup whole milk


Input: Pinch salt


Input: 1 cup heavy cream


Input: 5 tablespoons confectioners' sugar


Input: 2 tablespoons olive oil


Input: 12 pearl onions, peeled

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


Input: 16 small mushrooms


Input: 4 tablespoons finely chopped shallots


Input: 1 cup fresh shelled peas


Input: 3 tablespoons finely chopped parsley


Input: 1 cup dry white wine


Input: 2 cups beef stock


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: All-purpose flour for dusting meat

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


Input: 6 tablespoons olive oil


Input: 1 teaspoon minced garlic


Input: 1/4 pound pancetta or prosciutto, diced

1/4 pound pancetta or prosciutto , diced

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

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Input: 1 28-ounce can tomatoes, drained and chopped

1 28-ounce can tomatoes , drained and chopped

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

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Input: 6 veal shanks, each about 2 1/2 inches thick and tied with string

6 veal shanks , each about 2$1/2 inches thick and tied with string

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

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Input: 1 large red onion, peeled and finely chopped

1 large red onion , peeled and finely chopped

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

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Input: 2 stalks celery, finely chopped

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

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Input: 20 large basil leaves


Input: 12 sprigs Italian parsley


Input: 2 tablespoons boiled and finely chopped spinach

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

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Input: 8 tablespoons unsalted butter at room temperature

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

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Input: 1/2 cup extra-virgin olive oil


Input: 1/2 cup freshly grated Parmesan cheese, plus more for serving

1/2 cup freshly grated Parmesan cheese , plus more for serving

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

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Input: 3 carrots, peeled and finely chopped

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

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Input: 6 tablespoons butter


Input: Freshly ground black pepper to taste

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

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Input: 1 1/2 teaspoons salt


Input: 100 fresh mint leaves (about 1 1/2 lightly packed cups)

100 fresh mint leaves ( about 1$1/2 lightly packed cups )

B-QTY 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 cup dry white wine


Input: Lemon wedges for garnish


Input: 3 1/2 cups unbleached all-purpose flour


Input: Pinch salt


Input: 3 medium zucchini, cut into 2-inch sticks

3 medium zucchini , cut into 2-inch sticks

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

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Input: Coarse salt


Input: 1 cup cold water


Input: Vegetable oil for deep frying

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


Input: Pinch freshly grated nutmeg


Input: 1/3 cup dry white wine


Input: 3/4 teaspoon salt


Input: 3 tablespoons olive oil


Input: 2 large eggs, separated

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


Input: 1 3/4 cups all-purpose flour


Input: Salt to taste


Input: 3 whole cloves


Input: 5 cups lamb or beef broth

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

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Input: 3 leeks, chopped


Input: 1 white turnip, peeled and diced

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

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Input: 1 bouquet garni


Input: 2 medium onions, coarsely chopped

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

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Input: 2 cloves garlic, peeled and smashed

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

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Input: 1 tablespoon crushed black peppercorns


Input: 3 medium zucchini, cut in sticks 2 inches long

3 medium zucchini , cut in sticks 2 inches long

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: 2 carrots, cut in sticks 2 inches long

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

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Input: 2 celery stalks, cut in sticks 2 inches long

2 celery stalks , cut in sticks 2 inches long

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

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Input: 2 tablespoons tomato paste


Input: 4 tablespoons flour


Input: 2 cups dry white wine


Input: 2 tablespoons extra virgin olive oil

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

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Input: 1 boned lamb shoulder, about 4 1/2 pounds, well trimmed of fat and tied in 3 places

1 boned lamb shoulder , about 4$1/2 pounds , well trimmed of fat and tied in 3 places

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 I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

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


Input: 3 ounces dried porcini mushrooms


Input: 1/2 pound dried navy beans


Input: 1/2 teaspoon whole black peppercorns, crushed

1/2 teaspoon whole black peppercorns , crushed

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

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Input: 6 tablespoons light brown sugar, or to taste

6 tablespoons light brown sugar , or to taste

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

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Input: 3 tablespoons cider vinegar


Input: 1/2 cup finely chopped onion


Input: Salt and freshly ground black pepper

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

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Input: 1/2 fresh pineapple, peeled, cored and diced

1/2 fresh pineapple , peeled , cored and diced

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

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Input: 6 cloves garlic, peeled and crushed

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

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Input: 3 lemons


Input: 5 star anise


Input: 1 duckling, about 5 pounds

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

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Input: 1/4 cup cider vinegar, or more, to taste

1/4 cup cider vinegar , or more , to taste

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

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Input: Salt to taste


Input: 1/3 cup chopped fresh cilantro leaves

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Input: 1/2 tablespoon crushed black peppercorns


Input: Grated rind of 1 orange

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


Input: 1/4 cup light brown sugar


Input: 1 bay leaf


Input: 4 ripe plum tomatoes, diced

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Input: 1/4 cup maple syrup


Input: 2 cloves garlic, chopped


Input: 1/2 cup crushed canned tomatoes


Input: 1/2 pound smoked slab bacon, in 1/2-by-1-inch nuggets

1/2 pound smoked slab bacon , in 1/2-by-1-inch nuggets

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

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Input: 1 jalapeno pepper, seeded and chopped

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

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Input: 1 carrot, chopped


Input: 1 large onion, chopped

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


Input: 1/2 cup dried cannellini beans


Input: 1/2 cup dried Great Northern or navy beans

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Input: 2 sprigs fresh thyme


Input: 1 tablespoon cumin seeds


Input: 1 tablespoon olive oil


Input: 1 tablespoon finely chopped fresh rosemary

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Input: 1/2 cup olive oil


Input: Freshly ground black pepper


Input: 2 large garlic cloves, peeled and finely chopped

2 large garlic cloves , peeled and finely chopped

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

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Input: 1 cup dried kidney beans


Input: 6 eggs, preferably organic


Input: 2 1/2 sticks unsalted butter


Input: 1 pound chocolate with a cocoa-solids content of at least 70 percent

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

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Input: Juice of 1 lemon


Input: 2 rib-eye steaks, each at least 1 pound and 1 inch thick

2 rib-eye steaks , each at least 1 pound and 1 inch thick

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

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Input: Salt


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: 6 eggs


Input: 2 1/4 cups fresh ricotta


Input: 1 cup crème fraîche


Input: 2 tablespoons fresh thyme leaves (no stems)

2 tablespoons fresh thyme leaves ( no stems )

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

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Input: 1 tablespoon extra-virgin olive oil, plus extra for drizzling

1 tablespoon extra-virgin olive oil , plus extra for drizzling

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

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Input: 10 ounces cherry tomatoes


Input: 1 large garlic clove, peeled and halved lengthwise

1 large garlic clove , peeled and halved lengthwise

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Input: 1 teaspoon dried thyme leaves


Input: 3 bay leaves


Input: 3/4 teaspoon salt


Input: 1 1/2 pounds small red potatoes (10 to 12)

1$1/2 pounds small red potatoes ( 10 to 12 )

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: 4 1/2 cups water


Input: 1 bunch scallions, cleaned and cut into 1/2-inch dice (1 cup)

1 bunch scallions , cleaned and cut into 1/2-inch dice ( 1 cup )

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

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Input: 1 onion (8 ounces), peeled and coarsely chopped (2 cups)

1 onion ( 8 ounces ) , peeled and coarsely chopped ( 2 cups )

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

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Input: 1 tablespoon all-purpose flour


Input: 3 large cloves garlic, peeled and crushed

3 large cloves garlic , peeled and crushed

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Input: 2 tablespoons butter, softened


Input: 2 ounces freshly grated Parmigiano-Reggiano cheese

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

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Input: 12 lettuce leaves, rinsed and dried (optional)

12 lettuce leaves , rinsed and dried ( optional )

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

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Input: 1/3 cup chopped fresh parsley or shredded fresh mint

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Input: 5 ounces day-old bread, preferably from a baguette or French country-style loaf

5 ounces day-old bread , preferably from a baguette or French country-style loaf

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

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Input: 1 1/2 teaspoons dried dill weed


Input: 3 tablespoons lemon juice


Input: 1/8 teaspoon cayenne pepper


Input: 3 tablespoons virgin olive oil


Input: 3/4 cup yogurt


Input: 1 1/2 teaspoons salt


Input: 1/4 teaspoon Tabasco sauce (optional)

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

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Input: 4 cucumbers (about 3 pounds)

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

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Input: 6 chicken legs (about 3 1/4 pounds), skin removed

6 chicken legs ( about 3$1/4 pounds ) , skin removed

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

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Input: 1 6-ounce piece salt pork, as lean as possible

1 6-ounce piece salt pork , as lean as possible

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Input: 1 tablespoon canola or safflower oil

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Input: 1 1/2 teaspoons salt, less if using canned broth

1$1/2 teaspoons salt , less if using canned broth

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

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Input: 3 1/2 cups whole or skim milk

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

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Input: 2 tablespoons creme fraiche


Input: 6 ounces taleggio, rind removed, sliced thin

6 ounces taleggio , rind removed , sliced thin

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

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Input: 1 1/2 pounds carrots, trimmed, peeled and cut into 1-inch pieces (5 cups)

1$1/2 pounds carrots , trimmed , peeled and cut into 1-inch pieces ( 5 cups )

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 I-COMMENT I-COMMENT

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Input: 3 tablespoons chopped fresh parsley or basil

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

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Input: 1 1/2 tablespoons unsalted butter


Input: 6 cups chicken stock, preferably homemade, unsalted and defatted, or lower-salt canned chicken broth

6 cups chicken stock , preferably homemade , unsalted and defatted , or lower-salt canned chicken broth

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

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Input: 2 potatoes (12 ounces), peeled and cut into 1-inch pieces (2 1/4 cups)

2 potatoes ( 12 ounces ) , peeled and cut into 1-inch pieces ( 2$1/4 cups )

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

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Input: 2 onions (8 ounces), peeled and cut into 1-inch pieces (2 cups)

2 onions ( 8 ounces ) , peeled and cut into 1-inch pieces ( 2 cups )

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

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Input: 1/4 cup toasted slivered almonds


Input: 8 glaceed red cherries


Input: Confectioners' sugar glaze, if desired (see recipe)

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

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Input: 1/4 cup coarsely chopped mixed candied fruit

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

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Input: 3/4 cup seeded muscat raisins


Input: 1 tablespoon lemon zest


Input: 1/4 teaspoon freshly grated nutmeg


Input: Pinch ground cloves


Input: 1/2 teaspoon peeled and finely chopped fresh ginger root

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

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Input: 1/4 teaspoon salt


Input: 2 teaspoons baking powder


Input: 1 1/4 cups all-purpose flour


Input: 1/2 cup instant polenta


Input: 2/3 cup olive oil (not extra virgin) or sunflower oil

2/3 cup olive oil ( not extra virgin ) or sunflower oil

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

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Input: 2 large eggs


Input: 1 cup sugar


Input: Finely grated zest of 1 large orange

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

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Input: 2/3 cup orange juice


Input: 3 cups blueberries


Input: 5 to 6 slices bacon


Input: Freshly ground black pepper


Input: Vegetable oil for greasing pan

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


Input: 1/3 cup sugar


Input: 1 onion, finely chopped


Input: Salt


Input: 1 1/2 pounds lean ground beef, at room temperature

1$1/2 pounds lean ground beef , at room temperature

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

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Input: 12 ounces ground pork, at room temperature

12 ounces ground pork , at room temperature

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

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Input: 2 tablespoons Worcestershire sauce


Input: 1 tablespoon soy sauce


Input: 2 tablespoons Dijon mustard


Input: 5 Ritz crackers, finely crushed

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Input: 1/4 cup plus 3 tablespoons applesauce

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Input: 4 tablespoons butter


Input: 1/3 cup light brown sugar


Input: 1/3 cup light or dark corn syrup

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

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Input: 1/3 cup heavy cream


Input: 2 teaspoons Calvados or Apple Jack

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

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Input: 1 tablespoon butter


Input: 2 tablespoons sugar


Input: 2 tablespoons butter


Input: 4 Gala apples


Input: Juice of half a lemon


Input: 2 tablespoons unsalted butter, melted, more for frying

2 tablespoons unsalted butter , melted , more for frying

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

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Input: 2 teaspoons Calvados or Apple Jack

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

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Input: 1/3 cup flour


Input: 1 teaspoon apple pie spice


Input: 6 boneless pork loin chops (each weighing 6 to 8 ounces)

6 boneless pork loin chops ( each weighing 6 to 8 ounces )

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

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Input: 3 medium or 2 large Granny Smith apples

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

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Input: 2 cups sharp, pressed apple cider

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

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Input: 2 1/2 pounds (about 6 medium) Granny Smith apples

2$1/2 pounds ( about 6 medium ) Granny Smith apples

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

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Input: 2/3 cup freshly squeezed orange juice

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

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Input: Finely grated zest of 1 orange

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

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Input: 1 tablespoon sugar


Input: 1/3 cup plus 3 tablespoons apricot jam

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Input: 8 tablespoons butter (more as needed), melted

8 tablespoons butter ( more as needed ) , melted

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

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Input: 1 loaf thin-cut whole wheat bread, slightly stale, crusts removed

1 loaf thin-cut whole wheat bread , slightly stale , crusts removed

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

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Input: 1 large egg white


Input: 3 large egg yolks, beaten

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Input: 1 cup flour


Input: 1 1/3 cups milk


Input: 1 large egg


Input: 8 ounces sliced bacon, cut crosswise into 1/2-inch strips

8 ounces sliced bacon , cut crosswise into 1/2-inch strips

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

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Input: 3 tablespoons vegetable oil, more as needed

3 tablespoons vegetable oil , more as needed

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

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Input: 3 onions, cut in two and then into thin half-moons

3 onions , cut in two and then into thin half-moons

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

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Input: 2 cups cooked chickpeas, washed and drained

2 cups cooked chickpeas , washed and drained

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

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Input: Salt and freshly ground black pepper to taste

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

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Input: 2 tablespoons chopped parsley


Input: 1 tablespoon chopped fresh oregano


Input: 6 tablespoons extra-virgin olive oil


Input: 1 small onion, thinly sliced

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Input: 2 tablespoons lemon juice


Input: 1/3 cup sugar


Input: 1/4 cup olive oil


Input: 1 cup red wine vinegar


Input: 4 cloves garlic, peeled and smashed

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Input: 1 teaspoon red pepper flakes


Input: 6 garlic cloves, peeled


Input: 1 bottle dry white wine


Input: 3 wine corks (yes, corks!)

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

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Input: Salt to taste


Input: 2 oranges, quartered and crushed

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Input: 1 lemon, quartered and crushed

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Input: 2 bay leaves


Input: 2 tablespoons red pepper flakes


Input: 2 tablespoons coriander seeds


Input: 1 head frisée, trimmed and separated into pieces, about 2 cups

1 head frisée , trimmed and separated into pieces , about 2 cups

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: 1 fennel bulb, coarsely chopped

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

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Input: 1 carrot, coarsely chopped


Input: 1 large onion, coarsely chopped

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Input: 3 1/2 pounds octopus (preferably previously frozen)

3$1/2 pounds octopus ( preferably previously frozen )

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Input: 2 tablespoons chopped parsley


Input: 4 boneless, skinless smoked trout fillets

4 boneless , skinless smoked trout fillets

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Input: Salt and freshly ground black pepper to taste

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Input: 6 radishes, quartered


Input: 1/4 cup pine nuts, toasted

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Input: 1/4 cup extra-virgin olive oil


Input: 10 kumquats, ends trimmed


Input: 1 cup sugar


Input: 2 tablespoons Champagne vinegar


Input: 1 clove garlic, peeled and minced

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Input: 1/4 teaspoon Emeril's Essence (or Bayou Blast! Essence for a spicier burger)

1/4 teaspoon Emeril's Essence ( or Bayou Blast! Essence for a spicier burger )

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Input: 1 1/2 teaspoons ground ginger


Input: 2 tablespoons honey


Input: 2 tablespoons lemon juice


Input: 2 to 3 cloves garlic, minced

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Input: 5 tablespoons soy sauce


Input: 5 tablespoons honey (preferably ThistleDew Farm West Virginia honey)

5 tablespoons honey ( preferably ThistleDew Farm West Virginia honey )

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Input: 1 1/2 pounds ground chuck


Input: 1/4 cup finely chopped onion


Input: 2 tablespoons chopped rosemary


Input: 1 1/2 pounds ground round


Input: 1 1/2 teaspoons salt


Input: 1 1/2 teaspoons ground black pepper


Input: 2 tablespoons chopped garlic


Input: 2 tablespoons olive oil


Input: 2 4-pound racks of lamb, trimmed and Frenched

2 4-pound racks of lamb , trimmed and Frenched

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Input: Cooked basmati rice for serving

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Input: Chopped fresh cilantro leaves for garnish

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Input: 10 cloves garlic, peeled


Input: Salt


Input: 2 teaspoons ground coriander


Input: 1 tablespoon minced ginger, or 1 teaspoon dried ginger

1 tablespoon minced ginger , or 1 teaspoon dried ginger

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Input: 10 cardamom pods


Input: 1/4 teaspoon cayenne, or to taste

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Input: 1 cinnamon stick


Input: 3 cloves


Input: 1 1/2 pounds lamb shoulder or leg, cut into 1- to 1 1/2-inch chunks, or 4 whole chicken legs

1$1/2 pounds lamb shoulder or leg , cut into 1- to 1$1/2-inch chunks , or 4 whole chicken legs

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Input: 2 cups yogurt


Input: 2 tablespoons cornstarch


Input: 2 tablespoons butter


Input: 2 large onions or 4 medium onions, sliced

2 large onions or 4 medium onions , sliced

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Input: 1 fried egg, for garnish (optional)

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Input: 10 to 12 ounces leftover pork roast (see recipe), cut into 1/2-inch dice (about 2 1/2 cups)

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Input: 2 teaspoons Worcestershire sauce


Input: 1/4 teaspoon Tabasco sauce


Input: 3/4 teaspoon salt


Input: 3 tablespoons olive oil


Input: 1/3 cup minced scallion (3 to 4 scallions)

1/3 cup minced scallion ( 3 to 4 scallions )

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Input: 3 to 4 cloves garlic, peeled, crushed and chopped (about 1 tablespoon)

3 to 4 cloves garlic , peeled , crushed and chopped ( about 1 tablespoon )

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Input: 1 1/2 cups water


Input: 3/4 pound onions (about 2 medium-size onions), peeled and cut into 1/2-inch dice

3/4 pound onions ( about 2 medium-size onions ) , peeled and cut into 1/2-inch dice

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Input: A few tablespoons of juice left over from the pork roast, if any remains (see recipe)

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