Input: 8 tablespoons (1 stick) butter, melted

8 tablespoons ( 1 stick ) butter , melted

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

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Input: 3 eggs


Input: 1/4 teaspoon ground nutmeg


Input: Pinch ground cloves


Input: Large pinch salt


Input: 1 cup coconut milk


Input: 1 1/2 pounds Yukon gold potatoes, cut into 1 1/2-inch chunks

1$1/2 pounds Yukon gold potatoes , cut into 1$1/2-inch chunks

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 unpeeled garlic cloves


Input: 3 tablespoons extra virgin olive oil

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

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Input: 1 cinnamon stick, broken into pieces

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

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Input: 1 teaspoon kosher salt


Input: 1/2 teaspoon ground black pepper


Input: 3/4 cup whole-wheat flour


Input: 1 cup all purpose flour


Input: 1/2 teaspoon salt


Input: 1/4 teaspoon ground ginger


Input: 2 teaspoons baking powder


Input: 1/2 teaspoon baking soda


Input: 4 tablespoons cold unsalted butter, cut into 1/2-inch pieces

4 tablespoons cold unsalted butter , cut into 1/2-inch pieces

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

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Input: 1/2 cup pumpkin purée, well drained, canned or made from 1/2 pound fresh

1/2 cup pumpkin purée , well drained , canned or made from 1/2 pound fresh

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

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


Input: 1/4 cup buttermilk


Input: 2 tablespoons maple syrup


Input: 1/2 cup chopped candied ginger


Input: 1 cup drained pumpkin purée, canned or made from 1 pound fresh pumpkin (see below)

1 cup drained pumpkin purée , canned or made from 1 pound fresh pumpkin ( see below )

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

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


Input: 1 cup low-fat milk


Input: 2 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon mild honey, such as clover

1 tablespoon mild honey , such as clover

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

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Input: 2 eggs


Input: 1 1/2 cups stone ground yellow cornmeal

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

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Input: 1/2 cup all-purpose flour


Input: 1 tablespoon baking powder


Input: 1/2 teaspoon baking soda


Input: 3/4 teaspoon salt


Input: 1 tablespoon unsalted butter


Input: 1 quart low-fat milk


Input: 1/2 cup unrefined brown (turbinado) sugar

1/2 cup unrefined brown ( turbinado ) sugar

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

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Input: 1/4 cup honey


Input: 1 1/4 cups very finely blended pumpkin purée, canned or made from 1 1/4 pounds fresh (see below)

1$1/4 cups very finely blended pumpkin purée , canned or made from 1$1/4 pounds fresh ( see below )

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

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


Input: 2 teaspoons ground ginger


Input: 1 teaspoon ground cinnamon


Input: 1/4 teaspoon freshly grated nutmeg


Input: Pinch of ground cloves (less than 1/8 teaspoon)

Pinch of ground cloves ( less than 1/8 teaspoon )

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

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Input: 1 teaspoon vanilla extract


Input: 1 quart low-fat milk


Input: 6 tablespoons stone-ground yellow cornmeal


Input: 1/3 cup molasses


Input: 1/4 cup mild honey


Input: 2 cups pumpkin purée, canned or made from 2 pounds fresh pumpkin (see below)

2 cups pumpkin purée , canned or made from 2 pounds fresh pumpkin ( see below )

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

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Input: 4 eggs


Input: 3/4 teaspoon salt


Input: 1 teaspoon ground ginger


Input: 1/2 teaspoon freshly grated nutmeg


Input: 1 tablespoon unsalted butter


Input: 1/2 cup raisins (optional)

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Input: 1 pound sweet Italian sausage


Input: 1 tablespoon extra virgin olive oil

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

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Input: 1 tablespoon unsalted butter


Input: 1 medium onion, sliced thin

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

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Input: 1 1/2 teaspoons pepper


Input: 2 bay leaves


Input: 1/2 cup dry white wine


Input: Salt


Input: 1 pound spaghetti


Input: 3 large eggs


Input: 1/4 cup pecorino Romano


Input: 5 pounds cabbage (about 2 large)

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

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Input: 2 carrots, peeled


Input: 1/3 cup kosher salt


Input: 2 cups all-purpose flour or 1 cup all-purpose flour and 1 cup durum flour, plus more for dusting

2 cups all-purpose flour or 1 cup all-purpose flour and 1 cup durum flour , plus more for dusting

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

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Input: 2 large eggs


Input: 2 large egg yolks


Input: 1/2 pound chicken gizzards


Input: Salt


Input: pepper to taste


Input: 1 1/2 cups rendered duck or goose fat, or as needed

1$1/2 cups rendered duck or goose fat , or as needed

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

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Input: 1 cup medium-grain kasha


Input: 1 large egg


Input: 2 cups plus 2 tablespoons chicken broth

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

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Input: 1 large onion, sliced


Input: 1/2 cup sliced mushrooms


Input: 5 cups cooked bow tie noodles, approximately, for serving (see recipe)

5 cups cooked bow tie noodles , approximately , for serving ( see recipe )

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

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Input: 3 tablespoons chopped parsley, for serving

3 tablespoons chopped parsley , for serving

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

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

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

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

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

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

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

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Input: 1/2 to 1 pound boneless beef short ribs, cut in 1 1/2-inch chunks

1/2 to 1 pound boneless beef short ribs , cut in 1$1/2-inch chunks

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

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Input: Pepper, to taste


Input: 3/4 cup pearl barley


Input: 1/3 cup dried kidney beans


Input: 1/3 cup dried navy beans


Input: 1/3 cup dried cranberry beans


Input: 3 cups chicken or beef broth

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

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Input: 2 tablespoons honey or molasses


Input: 2 tablespoons smoked paprika


Input: Salt to taste


Input: 1 ounce dried porcini mushrooms (about 1 cup)

1 ounce dried porcini mushrooms ( about 1 cup )

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

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Input: 5 cups well-seasoned chicken or vegetable stock

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

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Input: 2 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup minced onion


Input: 1 1/2 cups arborio rice


Input: 1 to 2 garlic cloves to taste, minced

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

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Input: Salt


Input: freshly ground pepper to taste

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


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

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

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

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Input: 1 1/2 cups diced turkey


Input: 1 cup thawed frozen peas or cooked fresh peas

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

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Input: 2 tablespoons minced chives


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

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

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

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Input: 1 large, ripe but firm Comice or Bartlett pear

1 large , ripe but firm Comice or Bartlett pear

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

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Input: 2 teaspoons fresh lime juice


Input: 2 tablespoons pecans 1 ounce, lightly toasted

2 tablespoons pecans 1 ounce , lightly toasted

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

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Input: 1 bunch watercress, trimmed about 4 ounces

1 bunch watercress , trimmed about 4 ounces

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

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Input: 2 endives, broken into leaves

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

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Input: 2 ounces Roquefort, Stilton or another blue cheese, crumbled

2 ounces Roquefort , Stilton or another blue cheese , crumbled

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

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Input: 2 teaspoons chopped fresh tarragon


Input: 1 tablespoon sherry or champagne vinegar

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

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Input: 1/2 to 1 teaspoon Dijon mustard, to taste

1/2 to 1 teaspoon Dijon mustard , to taste

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

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Input: Salt


Input: freshly ground pepper


Input: 3 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon walnut oil


Input: 1 teaspoon ground allspice


Input: 3/4 teaspoon ground cinnamon


Input: 1/4 teaspoon ground pepper


Input: 1 medium onion, chopped


Input: 2 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup basmati rice, rinsed in several changes of water

1 cup basmati rice , rinsed in several changes of water

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

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Input: 2 1/2 cups chicken or turkey stock

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 3 garlic cloves


Input: 2 cups shredded turkey


Input: 2 cups drained yogurt or thick Greek-style yogurt

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

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Input: 2 tablespoons fresh lemon juice


Input: 1/4 cup crushed or finely chopped walnuts

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

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Input: 1 pint lemon sorbet


Input: 1/4 to 1/2 cup gin


Input: 1/2 cup dry Prosecco


Input: 6 to 8 fresh mint leaves for garnish

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

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Input: 1 cup white sugar


Input: 2 teaspoons brown sugar


Input: 2 cups white-wine vinegar


Input: 1 cup dry red wine


Input: 2 tablespoons canola oil


Input: 2 tablespoons unsalted butter


Input: 4 pounds beef bottom-round roast


Input: 5 cloves garlic, peeled and smashed

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

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Input: 1 large Spanish onion, peeled and thinly sliced

1 large Spanish onion , peeled and thinly sliced

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

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Input: 2 stalks celery, chopped


Input: 2 leeks, white and light-green parts only, washed well and thinly sliced

2 leeks , white and light-green parts only , washed well and thinly sliced

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

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Input: 2 bay leaves


Input: 1/3 cup Worcestershire sauce


Input: 1 tablespoon soy sauce


Input: Kosher salt


Input: freshly ground black pepper


Input: 1 green bell pepper, stemmed, seeded and thinly sliced

1 green bell pepper , stemmed , seeded and thinly sliced

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

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Input: 1 red bell pepper, stemmed, seeded and thinly sliced

1 red bell pepper , stemmed , seeded and thinly sliced

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

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Input: 2 tablespoons cilantro, well washed and roughly chopped, for garnish

2 tablespoons cilantro , well washed and roughly chopped , for garnish

B-QTY O 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 2 limes, roughly ¼ cup

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

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Input: 2 cloves garlic, minced


Input: 2 tablespoons cilantro, finely chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup extra-virgin olive oil


Input: Kosher salt


Input: freshly ground black pepper


Input: 2 bunches arugula, washed and dried well

2 bunches arugula , washed and dried well

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

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Input: 1 pound fresh bay scallops


Input: 3 tablespoons flour


Input: Salt and pepper


Input: pepper


Input: 2 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large shallot, minced


Input: 2 cloves garlic, minced


Input: 2 plum tomatoes, finely chopped

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

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Input: Juice of 1/2 lemon


Input: 1/3 cup dry white wine


Input: 1 1/2 tablespoons unsalted butter, softened

1$1/2 tablespoons unsalted butter , softened

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons minced flat-leaf parsley


Input: Toasted baguette slices, for serving

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons bacon fat, lard or vegetable oil

3 tablespoons bacon fat , lard or vegetable oil

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

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Input: 1 small onion, minced


Input: 1 large shallot, minced


Input: 1/4 cup finely chopped red bell pepper

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

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Input: 1/4 cup finely chopped green bell pepper

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

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Input: 2 teaspoons Lawry’s Seasoned Salt


Input: 2 teaspoons Old Bay Seasoning


Input: 2 teaspoons dried thyme


Input: 1 1/2 teaspoons dried garlic flakes


Input: 8 ounces skinless fillets of grouper, red snapper or a combination, cut into bite-size pieces

8 ounces skinless fillets of grouper , red snapper or a combination , cut into bite-size pieces

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


Input: 1 pint chopped shucked clams or use half clams and half bay scallops, drained, juices reserved

1 pint chopped shucked clams or use half clams and half bay scallops , drained , juices reserved

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME I-COMMENT I-COMMENT O B-NAME I-COMMENT O I-COMMENT I-COMMENT O I-COMMENT O 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: 4 cups whole milk


Input: 2 cups half-and-half


Input: 1/4 cup dry sherry


Input: 1 pound mussels in the shell, scrubbed and debearded

1 pound mussels in the shell , scrubbed and debearded

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 dozen about 8 ounces chopped shucked oysters, with their juice

1 dozen about 8 ounces chopped shucked oysters , with their juice

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT 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 NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 small white potatoes, peeled and diced small

2 small white potatoes , peeled and diced small

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup fresh or thawed frozen corn kernels

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons fresh lemon juice


Input: 1/2 cup heavy cream


Input: Kosher salt


Input: black pepper


Input: 3/4 pound small black or red seedless grapes, stemmed

3/4 pound small black or red seedless grapes , stemmed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 pound small seedless green grapes, stemmed

3/4 pound small seedless green grapes , stemmed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons cold unsalted butter


Input: 4 to 6 large skinless boneless chicken breast halves

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

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Input: Kosher salt


Input: black pepper


Input: 1/4 cup minced fresh chives


Input: 4 teaspoons tea leaves


Input: 1 teaspoon coarsely chopped ginger (no need to peel)

1 teaspoon coarsely chopped ginger ( no need to peel )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 green cardamom pods, cracked

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup milk


Input: Sugar, to taste


Input: Flour for dusting


Input: 2 sheets frozen puff pastry, thawed in the refrigerator

2 sheets frozen puff pastry , thawed in the refrigerator

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup Dijon mustard


Input: 1 egg


Input: Poppy seeds or sesame seeds, for sprinkling optional

Poppy seeds or sesame seeds , for sprinkling optional

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound butter


Input: 1 pound onions about 3 medium, cut into 1/4-inch dice

1 pound onions about 3 medium , cut into 1/4-inch dice

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: 1/2 cup all-purpose flour


Input: 4 28-ounce cans diced tomatoes


Input: 1 1/4 cups chicken broth


Input: 1/4 cup sugar


Input: 1 tablespoon kosher salt


Input: 1 teaspoon celery salt


Input: 3/4 teaspoon pepper


Input: 3/4 cup half-and-half


Input: 2 tablespoons honey


Input: 4 ounces really good bacon, cut into 1/2 -inch cubes

4 ounces really good bacon , cut into 1/2 -inch cubes

B-QTY B-UNIT B-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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup sugar


Input: 3 to 4 tart apples, like Granny Smith, peeled, cored and cut into 1/2-inch slices

3 to 4 tart apples , like Granny Smith , peeled , cored and cut into 1/2-inch slices

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

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


Input: Vanilla ice cream


Input: 2 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 garlic cloves, thinly sliced or minced

4 garlic cloves , thinly sliced or minced

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

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Input: 1 small dried red chili, crumbled, or 1/4 to 1/2 teaspoon red pepper flakes

1 small dried red chili , crumbled , or 1/4 to 1/2 teaspoon red pepper flakes

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


Input: 2 pounds mushrooms, wiped clean, stems trimmed, cut in half

2 pounds mushrooms , wiped clean , stems trimmed , cut in half

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


Input: 1/2 cup dry white wine or fino sherry

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon fresh lemon juice


Input: 2 tablespoons chopped fresh parsley


Input: 1 pound boiling potatoes, peeled if desired and cut in small dice (1/2 to 3/4 inch)

1 pound boiling potatoes , peeled if desired and cut in small dice ( 1/2 to 3/4 inch )

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

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 YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium yellow or red onion, finely chopped

1 medium yellow or red onion , finely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: freshly ground pepper to taste (about 3/4 teaspoon)

freshly ground pepper to taste ( about 3/4 teaspoon )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 6 large eggs


Input: 1/2 cup very finely diced cucumber

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 1 pound center-cut albacore or salmon fillet, finely chopped

1 pound center-cut albacore or salmon fillet , finely chopped

B-QTY B-UNIT B-COMMENT B-NAME I-NAME I-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: 2 small shallots, minced


Input: 1/4 cup finely chopped cilantro


Input: 2 tablespoons fresh lime juice


Input: 1 tablespoon rice vinegar


Input: 2 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons capers, drained and rinsed

2 tablespoons capers , drained and rinsed

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper


Input: Pinch of cayenne (optional)

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: Lettuce or endive leaves for serving

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: red pepper squares for serving

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


Input: cucumber rounds or toasted croutons for serving

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 pound salmon fillet, skin and small bones removed

3/4 pound salmon fillet , skin and small bones removed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: Freshly ground pepper


Input: 1 tablespoon soy sauce


Input: 2 tablespoons rice vinegar


Input: 1 tablespoon mirin


Input: 2 tablespoons sesame oil


Input: 2 teaspoons grated or finely chopped fresh ginger

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 ripe but firm avocado

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


Input: 1 cup cranberry juice cocktail


Input: 1 cup unsweetened cranberry juice


Input: 3 tablespoons quick-cooking farina, such as Farina Mills

3 tablespoons quick-cooking farina , such as Farina Mills

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons sugar, more to taste

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon vanilla extract


Input: 1/8 teaspoon lemon juice, or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Thin gingersnaps, for serving (optional)

Thin gingersnaps , for serving ( optional )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 48 saltine crackers


Input: 1 cup granulated sugar


Input: 1/2 pound unsalted butter


Input: 1 teaspoon vanilla


Input: 3 cups semisweet chocolate chips


Input: 1/2 pound unsalted butter, at room temperature

1/2 pound unsalted butter , at room temperature

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup granulated sugar


Input: 1 teaspoon fine sea salt


Input: 1 teaspoon vanilla extract


Input: 2 cups all-purpose flour


Input: 1/3 cup rice flour (all-purpose flour may be substituted)

1/3 cup rice flour ( all-purpose flour may be substituted )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup thick fruit jam, preserves or marmalade

1 cup thick fruit jam , preserves or marmalade

B-QTY B-UNIT B-COMMENT B-NAME I-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 1/2 cups/180 grams all-purpose flour

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons/11 grams sifted Dutch-processed cocoa powder

2 tablespoons 11 grams sifted Dutch-processed cocoa powder

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

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon/2 grams baking powder

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon/1.5 grams baking soda

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon/3 grams salt


Input: 8 tablespoons/113 grams unsalted butter, slightly softened

8 tablespoons 113 grams unsalted butter , slightly softened

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup/200 grams superfine sugar

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large egg


Input: 1 teaspoon vanilla extract


Input: 1 teaspoon/2 grams instant espresso powder, dissolved in 1/2 teaspoon boiling water

1 teaspoon 2 grams instant espresso powder , dissolved in 1/2 teaspoon boiling water

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

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

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


Input: 3 ounces/85 grams unsweetened chocolate, melted in a double boiler

3 ounces 85 grams unsweetened chocolate , melted in a double boiler

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

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

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


Input: Royal icing, for decorating


Input: 9 tablespoons unsalted butter


Input: 1/2 cup plus 2 tablespoons granulated sugar

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup plus 2 tablespoons molasses

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon ground cinnamon


Input: 1/2 teaspoon ground cloves


Input: 3/4 teaspoon ground cardamom, preferably freshly ground

3/4 teaspoon ground cardamom , preferably freshly ground

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons ground ginger


Input: 1/4 teaspoon finely ground pepper


Input: 1 teaspoon finely grated orange zest

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 egg


Input: 1/8 teaspoon salt


Input: 1 teaspoon baking soda


Input: 2 3/4 cups all-purpose flour, plus more for dusting

2$3/4 cups all-purpose flour , plus more for dusting

B-QTY O 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: Butter or cooking oil, for greasing cookie sheets

Butter or cooking oil , for greasing cookie sheets

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 egg white


Input: Raw sugar, for decorating


Input: 1 1/4 cups cornstarch, plus more for dusting

1$1/4 cups cornstarch , plus more for dusting

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups sugar


Input: 1/4 cup corn syrup


Input: 1 teaspoon saffron threads


Input: 2 tablespoons lemon juice


Input: 1 vanilla bean


Input: Cooking oil, for greasing pan

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup powdered sugar


Input: 1 rack of lamb (about 2 pounds)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 garlic cloves


Input: 1 tablespoon pimentón (smoked paprika)

1 tablespoon pimentón ( smoked paprika )

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: Salt


Input: freshly ground black pepper


Input: 1 medium slice rye bread, broken into pieces

1 medium slice rye bread , broken into pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup finely chopped red onion

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/4 cups drained yogurt


Input: 2 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 tablespoon minced chives


Input: 3 tablespoons black or red lumpfish caviar

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: freshly ground pepper


Input: 1 batch buckwheat blini


Input: 1-6 7/10-ounce can smoked herring in oil, drained (4 4/10 oz. smoked herring)

1-6$7/10-ounce can smoked herring in oil , drained ( 4$4/10 oz. smoked herring )

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

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

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


Input: 1/4 cup finely chopped celery heart (tender inner stalks)

1/4 cup finely chopped celery heart ( tender inner stalks )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 teaspoons finely chopped dill


Input: 2 teaspoons fresh lemon juice


Input: 1/4 cup drained yogurt


Input: 1 batch buckwheat or cornmeal blini

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Thinly sliced radishes, along with chopped fresh dill and dill sprigs for garnish

Thinly sliced radishes , along with chopped fresh dill and dill sprigs for garnish

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

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

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


Input: 1 batch buckwheat or cornmeal blini

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bunch radishes, cleaned, trimmed and finely chopped

1 bunch radishes , cleaned , trimmed and finely chopped

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: 3/4 cup drained yogurt, or 1/2 cup low-fat cottage cheese blended with 1/4 cup drained yogurt or Greek-style yogurt until smooth

3/4 cup drained yogurt , or 1/2 cup low-fat cottage cheese blended with 1/4 cup drained yogurt or Greek-style yogurt until smooth

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

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

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

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


Input: Salt


Input: freshly ground pepper


Input: 1 teaspoon fresh lemon juice


Input: 1 teaspoon minced dill


Input: Very thinly sliced radishes for garnish

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 shallots, minced


Input: 1 pound mushrooms, trimmed and finely chopped

1 pound mushrooms , trimmed and finely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 garlic cloves, minced


Input: Salt


Input: freshly ground pepper


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

1 14-ounce can chopped tomatoes , with juice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons fresh lemon juice


Input: 1 tablespoon chopped fresh dill


Input: 1 batch buckwheat or cornmeal blini

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 7- to 8-pound pork butt, fat cap (preferably 1-inch thick) attached

7- to 8-pound pork butt , fat cap ( preferably 1-inch thick ) attached

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

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

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


Input: 3 1/2 tablespoons salt, plus more for salsa

3$1/2 tablespoons salt , plus more for salsa

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1/4 cup coarsely ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups extra-virgin olive oil


Input: 6 to 8 tablespoons sherry vinegar

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

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Input: 4 cups chopped fresh parsley


Input: 2 cups chopped fresh oregano


Input: 8 garlic cloves, peeled


Input: Pinch of red pepper flakes


Input: Ground black pepper


Input: Salad of bitter greens (see recipe)

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

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Input: 1 1/2 teaspoons whole-grain mustard


Input: 1 1/2 teaspoons Dijon mustard


Input: 3 to 6 tablespoons freshly squeezed lemon juice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1/2 cup extra-virgin olive oil


Input: Salt


Input: black pepper


Input: 14 ounces mixed frisée, radicchio and dandelion greens, washed, dried and torn into pieces

14 ounces mixed frisée , radicchio and dandelion greens , washed , dried and torn into pieces

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


Input: 2 cups raw nuts or seeds

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups sugar


Input: 1 cup corn syrup


Input: 1/2 teaspoon salt


Input: 2 tablespoons butter


Input: 1 teaspoon baking soda


Input: 1 teaspoon vanilla extract


Input: 3 cups pecans


Input: 1 1/2 cups granulated sugar


Input: 1 1/2 cups light brown sugar


Input: 3/4 cup heavy cream


Input: 1/3 cup milk


Input: 1/3 cup butter


Input: 3/4 teaspoon salt


Input: 1 teaspoon vanilla extract


Input: Salt


Input: 1 pound Swiss chard leaves and slender stems, stems cut into 1/4-inch cubes

1 pound Swiss chard leaves and slender stems , stems cut into 1/4-inch cubes

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

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


Input: 2 1/2 cups heavy cream


Input: 1 garlic clove, smashed


Input: 1 small shallot, sliced


Input: 2 thyme sprigs


Input: 1 bay leaf


Input: 1/4 teaspoon freshly grated nutmeg


Input: 3 pounds (6 to 8 medium) Yukon Gold potatoes, peeled

3 pounds ( 6 to 8 medium ) Yukon Gold potatoes , peeled

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

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

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


Input: 1 tablespoon butter, at room temperature

1 tablespoon butter , at room temperature

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

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Input: Pepper


Input: 1 lemon, thinly sliced, plus lemon wedges for serving

1 lemon , thinly sliced , plus lemon wedges for serving

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

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Input: 12 or more fresh thyme sprigs, plus chopped fresh thyme for garnish

12 or more fresh thyme sprigs , plus chopped fresh thyme for garnish

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Input: 1 1/2 pounds sardines 8 to 12 large, gutted, with heads on

1$1/2 pounds sardines 8 to 12 large , gutted , with heads on

B-QTY O B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT O I-COMMENT O 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: Salt


Input: Black pepper


Input: 3 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 Fuji apple


Input: 1 tablespoon fresh lemon juice


Input: 2 small or 1 medium fennel bulb, trimmed, quartered, cored and very thinly sliced

2 small or 1 medium fennel bulb , trimmed , quartered , cored and very thinly sliced

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

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Input: 2 Belgian endives, very thinly sliced crosswise

2 Belgian endives , very thinly sliced crosswise

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

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Input: 2 teaspoons chopped fresh tarragon


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

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

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

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Input: 1 tablespoon sherry vinegar


Input: Salt


Input: freshly ground pepper


Input: 3 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: ¼ cup cold milk


Input: 1 envelope unflavored gelatin


Input: ¾ cup milk, heated to boiling

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

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Input: 1 large egg


Input: 6 tablespoons Steen’s cane syrup Lyle’s brand or molasses works, too

6 tablespoons Steen’s cane syrup Lyle’s brand or molasses works , too

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

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Input: 5/8 teaspoon fine sea salt


Input: 4 small red beets, roasted, peeled and roughly diced about 6 ounces total

4 small red beets , roasted , peeled and roughly diced about 6 ounces total

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

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


Input: 6 tablespoons dark rum


Input: 2 cups heavy cream


Input: 2 ice cubes


Input: 1 tablespoon sugar


Input: 1 teaspoon vanilla


Input: 2 ounces bittersweet chocolate


Input: 1/4 cup cold whole milk


Input: 1 envelope unflavored gelatin


Input: 3/4 cup milk, heated to boiling

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

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Input: 6 tablespoons dark rum


Input: 1 large egg


Input: 1/4 cup sugar


Input: 1/8 teaspoon salt


Input: 1 6-ounce package (1 cup) semisweet chocolate pieces

1 6-ounce package ( 1 cup ) semisweet chocolate pieces

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

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YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups heavy cream


Input: 2 ice cubes


Input: 1 teaspoon vanilla


Input: 3 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 endives, ends trimmed, halved lengthwise

6 endives , ends trimmed , halved lengthwise

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 2 tablespoons sherry vinegar or apple cider vinegar

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

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Input: Salt to taste


Input: 1 teaspoon finely chopped chives or mint

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

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Input: 2 tablespoons coarsely chopped toasted almonds

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

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Input: 1 navel orange


Input: 4 tablespoons 2 ounces fresh ricotta cheese

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

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Input: 2 teaspoons hazelnut oil or walnut oil (optional)

2 teaspoons hazelnut oil or walnut oil ( optional )

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

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Input: Coarse sea salt or fleur de sel

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

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Input: 4 cups very finely chopped or slivered curly kale or Russian kale (about 6 ounces on the stem, or half of a 3/4-pound bunch, stemmed and washed in two rinses of water)

4 cups very finely chopped or slivered curly kale or Russian kale ( about 6 ounces on the stem , or half of a 3/4-pound bunch , stemmed and washed in two rinses of water )

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

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


Input: 2 tablespoons coarsely chopped toasted almonds

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

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Input: 1 apple, sweet, like a Fuji, or a sweet-tart, like a Gala, Braeburn or Pink Lady, cored and cut in 1/4-inch dice

1 apple , sweet , like a Fuji , or a sweet-tart , like a Gala , Braeburn or Pink Lady , cored and cut in 1/4-inch dice

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


Input: 1 ounce sharp Cheddar cheese, cut in 1/4-inch dice

1 ounce sharp Cheddar cheese , cut in 1/4-inch dice

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 2 tablespoons fresh lemon juice


Input: Salt to taste


Input: 1 very small garlic clove, puréed

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Input: 5 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons freshly grated Parmesan


Input: 1 large, ripe but firm Comice or Bartlett pear

1 large , ripe but firm Comice or Bartlett pear

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons fresh lime juice


Input: 2 tablespoons pecans 1 ounce, lightly toasted

2 tablespoons pecans 1 ounce , lightly toasted

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bunch watercress, trimmed about 4 ounces

1 bunch watercress , trimmed about 4 ounces

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

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Input: 2 endives, broken into leaves

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

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Input: 2 ounces Roquefort, Stilton or another blue cheese, crumbled

2 ounces Roquefort , Stilton or another blue cheese , crumbled

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

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Input: 2 teaspoons chopped fresh tarragon


Input: 1 tablespoon sherry or Champagne vinegar

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

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Input: 1/2 to 1 teaspoon Dijon mustard, to taste

1/2 to 1 teaspoon Dijon mustard , to taste

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: freshly ground pepper


Input: 3 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon walnut oil


Input: Salt


Input: 2 tablespoons olive oil


Input: 1 clove garlic, smashed


Input: 1 whole dried hot pepper, piri piri if available

1 whole dried hot pepper , piri piri if available

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

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Input: 1 sprig rosemary


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

1 medium white onion , cut into 1/2-inch dice

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

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

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

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

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Input: 2 15-ounce cans imported chickpeas


Input: 1 pound fresh or dried whole wheat spaghetti, or tonnarelli, if available

1 pound fresh or dried whole wheat spaghetti , or tonnarelli , if available

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

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

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


Input: 2 teaspoons unsalted butter, or as needed

2 teaspoons unsalted butter , or as needed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Flaky salt (such as fleur de sel or Maldon)

Flaky salt ( such as fleur de sel or Maldon )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: coarsely ground black pepper


Input: Extra virgin olive oil, for drizzling

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon finely grated Parmigiano Reggiano, or as needed

1 tablespoon finely grated Parmigiano Reggiano , or as needed

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

NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons Japanese bonito flakes


Input: 1 tablespoon finely diced sweet onion, like Vidalia

1 tablespoon finely diced sweet onion , like Vidalia

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon finely diced seeded jalapeño pepper

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon lime juice


Input: Kosher salt


Input: 2 tablespoons finely diced peeled Granny Smith apple

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

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons finely diced peeled Asian pear

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

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons dried cranberries


Input: 1 teaspoon thinly sliced basil, preferably Thai

1 teaspoon thinly sliced basil , preferably Thai

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ripe Haas avocados


Input: 1 tablespoon fresh pomegranate seeds


Input: 1 grapefruit


Input: 1/3 cup muscovado sugar


Input: 2 teaspoons finely chopped mint


Input: 1 tablespoon butter


Input: 1/4 cup olive oil


Input: 1 large onion, chopped


Input: 1 teaspoon minced garlic


Input: 2 to 3 medium zucchini, grated

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: freshly ground black pepper


Input: 6 eggs, separated


Input: 8 ounces Gruyère cheese, grated

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup parsley, chopped


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

1 head cauliflower , cut into bite-size florets

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons kosher salt


Input: 3/4 teaspoon pepper


Input: 1 tablespoon sherry vinegar


Input: 2 bunches watercress, large stems removed

2 bunches watercress , large stems removed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pound Gruyère, diced or grated (about 1 cup)

1/4 pound Gruyère , diced or grated ( about 1 cup )

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

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

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


Input: 2/3 cup toasted walnuts


Input: 2 tablespoons good-quality vegetable oil


Input: 2 tablespoons minced garlic


Input: 1 tablespoon minced fresh ginger


Input: 4 scallions, chopped


Input: 1 pound broccoli, trimmed and cut into bite-size pieces, the stems no more than 1/4-inch thick

1 pound broccoli , trimmed and cut into bite-size pieces , the stems no more than 1/4-inch thick

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 I-COMMENT I-COMMENT

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

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


Input: 8 ounces button mushrooms, cleaned, trimmed and sliced

8 ounces button mushrooms , cleaned , trimmed and sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: 1 cup water


Input: 8 ounces boneless, skinless chicken breasts or thighs, cut into 1/2- to 3/4-inch chunks or thin slices and blotted dry

8 ounces boneless , skinless chicken breasts or thighs , cut into 1/2- to 3/4-inch chunks or thin slices and blotted dry

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

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

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


Input: 2 tablespoons soy sauce


Input: Freshly ground black pepper


Input: 2 tablespoons neutral cooking oil, like canola

2 tablespoons neutral cooking oil , like canola

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 garlic cloves, peeled and minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 ½-inch piece ginger root, peeled and minced

1  1/2-inch piece ginger root, peeled and minced

1$1/2-inch piece ginger root , peeled and minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: ¼ teaspoon red-pepper flakes, or to taste

1/4 teaspoon red-pepper flakes, or to taste

1/4 teaspoon red-pepper flakes , or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 bunches of baby bok choy, approximately 1½ pounds, cleaned, with the ends trimmed

4 bunches of baby bok choy, approximately 1 1/2 pounds, cleaned, with the ends trimmed

4 bunches of baby bok choy , approximately 1$1/2 pounds , cleaned , with the ends trimmed

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

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


Input: 1 tablespoon soy sauce


Input: 1 tablespoon chicken stock or water

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Toasted sesame oil for drizzling

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


Input: 1 cup coconut milk


Input: ¼ cup soy sauce


Input: 1½ cup rice vinegar


Input: 12 garlic cloves, peeled


Input: 3 whole bird’s-eye chilies or other fiery chili

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 bay leaves


Input: 1½ teaspoons freshly ground black pepper

1 1/2 teaspoons freshly ground black pepper

1$1/2 teaspoons freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 to 4 pounds chicken thighs

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 cups sliced onions (3 large ones)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Kosher salt


Input: 1 bay leaf


Input: 4 sprigs thyme


Input: 10 black peppercorns


Input: 1 garlic clove, smashed and peeled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 stick unsalted butter, in 8 pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 ounces best-quality bacon, sliced about 1/2-inch thick

12 ounces best-quality bacon , sliced about 1/2-inch thick

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 pounds sweet potatoes, peeled, cooked boiled, roasted or microwaved and diced

3 pounds sweet potatoes , peeled , cooked boiled , roasted or microwaved and diced

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

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

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


Input: 1 tablespoon minced chives


Input: Poached or sunny-side-up eggs, for serving optional

Poached or sunny-side-up eggs , for serving optional

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds medium-size waxy potatoes like Yukon Gold

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 cups canola oil


Input: 1 tablespoon olive oil


Input: 3 tablespoons butter, cut into small pieces

3 tablespoons butter , cut into small pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup minced shallots


Input: 2 teaspoons minced garlic


Input: 1/3 cup finely chopped parsley


Input: 1/2 pound pastrami, corned beef, roast beef, cooked pork or chicken in bite-size pieces

1/2 pound pastrami , corned beef , roast beef , cooked pork or chicken in bite-size pieces

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

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

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


Input: Poached or sunny-side-up eggs, for serving

Poached or sunny-side-up eggs , for serving

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Hot sauce, for serving


Input: 4 large russet potatoes, peeled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 large tomatillos, husked and rinsed

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 dried arbol chili, stemmed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 white onion, coarsely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 clove garlic


Input: 20 sprigs cilantro, including stems

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup spinach leaves, tightly packed about 2 ounces

1 cup spinach leaves , tightly packed about 2 ounces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 jalapeño chili, stemmed and halved

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons kosher salt


Input: 1 cup (3 to 4 ounces) grated Gruyère

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1/4 cup minced chives


Input: 1 1/2 teaspoons black pepper


Input: 3 tablespoons unsalted butter


Input: 1 pound smoked trout, torn into bite-size pieces

1 pound smoked trout , torn into bite-size pieces

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: Poached or sunny-side-up eggs, for serving

Poached or sunny-side-up eggs , for serving

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Cilantro sprigs, for garnish


Input: 6 large russet potatoes, peeled and diced

6 large russet potatoes , peeled and diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: 4 tablespoons unsalted butter


Input: 2 large firm medium-sweet apples, like Gala or Honeycrisp, peeled and diced

2 large firm medium-sweet apples , like Gala or Honeycrisp , peeled and diced

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

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

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


Input: 2 onions, minced


Input: 2 pounds roast pork, leftover or pernil from Latin American restaurant

2 pounds roast pork , leftover or pernil from Latin American restaurant

B-QTY B-UNIT B-COMMENT 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 YesCAP YesCAP NoCAP

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


Input: 1/2 cup chicken broth


Input: 4 sprigs thyme, leaves only

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Poached or sunny-side-up eggs, for serving

Poached or sunny-side-up eggs , for serving

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Cooked collard or dandelion greens, for serving optional

Cooked collard or dandelion greens , for serving optional

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups all-purpose flour, plus more as needed

2 cups all-purpose flour , plus more as needed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon salt, plus more as needed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 whole eggs


Input: 3 egg yolks


Input: 2 cups loosely packed basil leaves, rinsed and dried

2 cups loosely packed basil leaves , rinsed and dried

B-QTY B-UNIT B-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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 clove garlic, peeled, or more to taste

1/2 clove garlic , peeled , or more to taste

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 extra virgin olive oil, or more as desired

1/2 cup extra virgin olive oil , or more as desired

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup pine nuts


Input: 1/2 cup grated Parmesan, plus more for garnish

1/2 cup grated Parmesan , plus more for garnish

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pepper


Input: 3 pounds chicken, cut up

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium carrots, sliced


Input: 1 medium onion, quartered


Input: 6 large garlic cloves, 4 peeled and crushed, 2 minced or sliced

6 large garlic cloves , 4 peeled and crushed , 2 minced or sliced

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

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

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


Input: A bouquet garni made with 1 bay leaf, a couple of sprigs of thyme and a couple of sprigs of parsley

A bouquet garni made with 1 bay leaf , a couple of sprigs of thyme and a couple of sprigs of parsley

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

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

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

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


Input: 2 1/2 quarts water


Input: 10 peppercorns


Input: Salt to taste


Input: 1 pound leeks (3 medium or 2 large), white and light green parts only, cleaned and sliced thin

1 pound leeks ( 3 medium or 2 large ) , white and light green parts only , cleaned and sliced thin

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

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

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


Input: 2/3 cup bulgur


Input: Juice of 2 large lemons


Input: 3 tablespoons finely chopped fresh herbs, such as parsley, tarragon, chives or cilantro

3 tablespoons finely chopped fresh herbs , such as parsley , tarragon , chives or cilantro

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

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

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


Input: 1/2 ounce (1/2 cup) dried porcini mushrooms

1/2 ounce ( 1/2 cup ) dried porcini mushrooms

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups boiling water


Input: 1 to 2 tablespoons extra virgin olive oil, as needed

1 to 2 tablespoons extra virgin olive oil , as needed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large onion, chopped


Input: 2 medium carrots, diced


Input: 2 ribs celery, diced


Input: 1/2 pound cremini or button mushrooms, cleaned, trimmed, and sliced thick

1/2 pound cremini or button mushrooms , cleaned , trimmed , and sliced thick

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

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

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


Input: 2 large garlic cloves, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 2/3 cup wild rice


Input: 2 quarts chicken stock, vegetable stock or water

2 quarts chicken stock , vegetable stock or water

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: A bouquet garni made with a few sprigs each thyme and parsley, a bay leaf and a Parmesan rind

A bouquet garni made with a few sprigs each thyme and parsley , a bay leaf and a Parmesan rind

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

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

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


Input: 1 cup frozen peas, thawed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 1/2 pound borlotti or pinto beans, soaked overnight or for six hours in 1 quart water

1/2 pound borlotti or pinto beans , soaked overnight or for six hours in 1 quart water

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

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

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


Input: 2 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium onion, chopped


Input: 1 medium carrot, chopped


Input: 1 small celery stalk, with leaves, chopped

1 small celery stalk , with leaves , chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons chopped fresh sage


Input: 4 large garlic cloves, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound green cabbage, cored and shredded

1 pound green cabbage , cored and shredded

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: freshly ground pepper


Input: 1 pound butternut squash, peeled, seeded and diced (about 2 cups)

1 pound butternut squash , peeled , seeded and diced ( about 2 cups )

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

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

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


Input: A bouquet garni made with a few sprigs each thyme and parsley, 2 sage leaves and a Parmesan rind

A bouquet garni made with a few sprigs each thyme and parsley , 2 sage leaves and a Parmesan rind

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

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

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


Input: Generous 1/2 teaspoon dried rosemary, crumbled

Generous 1/2 teaspoon dried rosemary , crumbled

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup farro (spelt), cooked

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: Freshly grated Parmesan for serving

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


Input: 1 1/2 cups farro (spelt), rinsed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1 ounce (about 1 cup) dried porcini mushrooms

1 ounce ( about 1 cup ) dried porcini mushrooms

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 onion, chopped


Input: 1/2 pound carrots, chopped


Input: 2 celery stalks with leaves, chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound cabbage, shredded or finely chopped

1/2 pound cabbage , shredded or finely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 to 4 large garlic cloves, to taste, minced

2 to 4 large garlic cloves , to taste , minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: A bouquet garni made with a bay leaf, a few sprigs of thyme and parsley, and a couple of Parmesan rinds, all tied in a cheesecloth

A bouquet garni made with a bay leaf , a few sprigs of thyme and parsley , and a couple of Parmesan rinds , all tied in a cheesecloth

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

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

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


Input: 2 tablespoons tomato paste


Input: 2 1/2 quarts water, chicken stock or vegetable stock

2$1/2 quarts water , chicken stock or vegetable stock

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: freshly ground pepper


Input: 1/4 cup chopped fresh parsley


Input: 2 ounces Gruyère cheese, grated 1/2 cup Parmesan may be substituted

2 ounces Gruyère cheese , grated 1/2 cup Parmesan may be substituted

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

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

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


Input: 6 ounces soba noodles


Input: 1/4 cup pine nuts


Input: 2 garlic cloves, minced


Input: 1 teaspoon kosher salt


Input: 1/4 teaspoon pepper, plus more for seasoning

1/4 teaspoon pepper , plus more for seasoning

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon finely grated Meyer lemon zest

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons fresh Meyer lemon juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon cumin seeds


Input: 4 arctic char fillets, about 8 ounces each, preferably center-cut pieces, skin removed

4 arctic char fillets , about 8 ounces each , preferably center-cut pieces , skin removed

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

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

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


Input: Meyer lemon wedges, for serving

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Chopped fresh cilantro or mint, for serving

Chopped fresh cilantro or mint , for serving

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon ancho chili paste (method below)

1 tablespoon ancho chili paste ( method below )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 3-by-1-inch slice rustic white bread

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup extra-virgin olive oil


Input: 3/4 cup roasted hazelnuts


Input: 2 cloves smashed garlic


Input: 1 1/2 teaspoons salt


Input: 1/2 teaspoon freshly ground pepper


Input: 1/4 teaspoon ground coriander


Input: 1/4 teaspoon ground cumin


Input: 1/2 teaspoon paprika


Input: 2 red peppers, roasted and peeled juice reserved

2 red peppers , roasted and peeled juice reserved

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon tomato paste


Input: 1 teaspoon sherry vinegar


Input: 1/4 cup cold-pressed hazelnut oil (see note above)

1/4 cup cold-pressed hazelnut oil ( see note above )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon minced shallot


Input: 2 tablespoons sherry vinegar


Input: Salt


Input: freshly ground pepper


Input: 6 tablespoons hazelnut oil (see note)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 Bosc pears, cored and cut into 1/8-inch slices (see note)

3 Bosc pears , cored and cut into 1/8-inch slices ( see note )

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

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

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


Input: 6 fuyu persimmons, peeled, cored and cut into ¼-inch slices

6 fuyu persimmons, peeled, cored and cut into   1/4-inch slices

6 fuyu persimmons , peeled , cored and cut into 1/4-inch slices

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

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

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


Input: 3 endive, cored and cut into 1-inch slices

3 endive , cored and cut into 1-inch slices

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Mache or watercress, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup roasted hazelnuts


Input: 1/4 cup crumbled Stilton


Input: 1/4 cup pomegranate seeds


Input: 2 tablespoons olive oil


Input: 2 tablespoons minced garlic


Input: 1 cup minced or grated onion

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup peeled thinly sliced carrots

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 28-ounce can plum tomatoes in purée

B-QTY B-UNIT I-UNIT 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 tomato paste


Input: 1/2 cup tomato ketchup


Input: 1/2 cup dark brown sugar


Input: 1 bay leaf


Input: 1/2 cup lemon juice