Input: 3 large leeks, thinly sliced (3 cups)

3 large leeks , thinly sliced ( 3 cups )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 garlic cloves, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Large pinch chile flakes


Input: 2 teaspoons apple cider vinegar, or more to taste

2 teaspoons apple cider vinegar , or more to taste

B-QTY B-UNIT 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 3/4 teaspoons kosher salt, more as needed

1$3/4 teaspoons kosher salt , more 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: 180 grams all-purpose flour (1 1/2 cups)

180 grams all-purpose flour ( 1$1/2 cups )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 100 grams rye flour (3/4 cup)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 large eggs, lightly beaten

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 to 1 1/2 cups whole milk, as needed

B-COMMENT I-COMMENT B-QTY B-UNIT B-NAME I-NAME 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: 8 ounces Gruyère or Emmentaler cheese, grated (2 cups)

8 ounces Gruyère or Emmentaler cheese , grated ( 2 cups )

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

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

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


Input: 1 pound fiddlehead ferns (about 4 cups)

1 pound fiddlehead ferns ( about 4 cups )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Salt


Input: 2 tablespoons’ worth of garlic cloves

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 to 10 small, fresh Thai chilies, depending on your tolerance for heat

4 to 10 small , fresh Thai chilies , depending on your tolerance for heat

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

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

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


Input: 2 tablespoons neutral oil (see note)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons cooking oil


Input: 2 tablespoons fish sauce (Tiparos or Squid brands are good and common)

2 tablespoons fish sauce ( Tiparos or Squid brands are good and common )

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

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


Input: 4 tablespoons oyster sauce, preferably a Thai brand like Maekhrua (see note)

4 tablespoons oyster sauce , preferably a Thai brand like Maekhrua ( see note )

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

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

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


Input: 1 tablespoon superfine sugar


Input: 1/4 teaspoon MSG (see note)

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Freshly ground white pepper to finish

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup pork stock.


Input: 1 cup (2 sticks) unsalted butter, softened, plus more for pan

1 cup ( 2 sticks ) unsalted butter , softened , plus more for pan

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

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

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


Input: 1 1/4 cups raw sugar, such as turbinado or demerara

1$1/4 cups raw sugar , such as turbinado or demerara

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 large eggs


Input: 1/4 cup brewed espresso


Input: 2 teaspoons pure vanilla extract


Input: 1 1/3 cup unbleached all-purpose flour


Input: 1/3 cup whole-wheat flour


Input: 1/4 cup wheat germ


Input: 2 teaspoons baking powder


Input: 3/4 teaspoon salt


Input: 1 1/2\tcups coarsely ground nuts, such as blanched hazelnuts or almonds

1$1/2\tcups coarsely ground nuts , such as blanched hazelnuts or almonds

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 ounces coarsely chopped best-quality dark chocolate

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 to 3 tablespoons each: millet and chia seeds (available at health-food stores).

2 to 3 tablespoons each: millet and chia seeds ( available at health-food stores ) .

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

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

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


Input: 48 small navel orange segments


Input: 1 pound sugar (2 1/3 cups)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup water


Input: 1 tablespoon corn syrup


Input: 1 heaping cup flour


Input: 1/2 teaspoon instant yeast


Input: 1/2 teaspoon salt


Input: 2 heaping tablespoons matcha green tea powder (see note)

2 heaping tablespoons matcha green tea powder ( see note )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup unsalted butter


Input: 2/3 cup crème fraîche


Input: 3 eggs


Input: 3 egg yolks


Input: 1 1/4 cups sugar


Input: 1/4 cup raspberries (can use frozen).

1/4 cup raspberries ( can use frozen ) .

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 6 eggs


Input: 2 teaspoons sea salt


Input: 2 tablespoons chives, chopped


Input: Stale, crusty loaf of good Italian bread (Pugliese or ciabatta)

Stale , crusty loaf of good Italian bread ( Pugliese or ciabatta )

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

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


Input: Bottarga du tonno (for shaving)

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Olive oil (for the pan and for drizzling)

Olive oil ( for the pan and for drizzling )

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: A healthy dollop of sour cream or crème fraîche

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground coarse black pepper to taste.

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12-14 lady apples (or any small apples; otherwise you can split 6 or 7 medium apples in half)

12-14 lady apples ( or any small apples; otherwise you can split 6 or 7 medium apples in half )

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

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

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

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


Input: Cottechino sausage or fatty, spicy Italian sausage, removed from its casing (enough to fill apples; less than 1/2 of a large link)

Cottechino sausage or fatty , spicy Italian sausage , removed from its casing ( enough to fill apples; less than 1/2 of a large link )

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

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

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

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


Input: Sea salt


Input: Freshly cracked pepper


Input: 4 tablespoons butter


Input: 12-14 sage leaves (about one per apple)

12-14 sage leaves ( about one per apple )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 to 3/4 bottle of white wine.

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and pepper as desired

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


Input: Salt and pepper to taste as an ingredient

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Rind from 2 lemons


Input: Optional: 1 dollop of crème fraiche, caviar and salmon

Optional: 1 dollop of crème fraiche , caviar and salmon

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 3 1/2 cups (15 ounces) “00” fine Italian bread flour or all-purpose flour, plus extra for dusting

3$1/2 cups ( 15 ounces ) “00” fine Italian bread flour or all-purpose flour , plus extra for dusting

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

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

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


Input: 1 1/2 tablespoons milk


Input: 3/4 cup finely chopped sweet red pepper

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds boned chicken


Input: Oil for deep frying


Input: 1 cup flour


Input: 2 tablespoons very finely chopped green onions

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

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Input: 1 cup chopped onion, washed in a sieve and pressed in a kitchen towel to prevent discoloration

1 cup chopped onion , washed in a sieve and pressed in a kitchen towel to prevent discoloration

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

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

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


Input: Enough fresh oregano to yield 1 tablespoon chopped or 1 teaspoon dried oregano

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

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

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


Input: 2 chicken legs, separated at the joint, skinned

2 chicken legs , separated at the joint , skinned

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups water


Input: 3 large Maine or red potatoes (or 5 smaller ones)

3 large Maine or red potatoes ( or 5 smaller ones )

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

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


Input: 1/2 cup garlic cloves, peeled (approximately 2 heads)

1/2 cup garlic cloves , peeled ( approximately 2 heads )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup fresh orange juice


Input: 1/2 pound shiitake mushrooms, stems reserved for another use, halved or quartered if large

1/2 pound shiitake mushrooms , stems reserved for another use , halved or quartered if large

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

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

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


Input: 1 cup butternut squash, peeled and cubed (about half a squash)

1 cup butternut squash , peeled and cubed ( about half a squash )

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

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

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


Input: 2 to 3 cups olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons extra-virgin olive oil, more for serving

2 tablespoons extra-virgin olive oil , more for serving

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large white onion, peeled and diced (2 cups)

1 large white onion , peeled and diced ( 2 cups )

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

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

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


Input: 2 large garlic cloves, finely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

5 medium carrots ( 1 pound ) , peeled and cut into 1/2-inch pieces ( 2 cups )

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

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

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


Input: 1 1/2 teaspoons kosher salt, more as needed

1$1/2 teaspoons kosher salt , more 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: 3 tablespoons white miso


Input: 1 small (or half of a large) head cauliflower, trimmed and cut into florets

1 small ( or half of a large ) head cauliflower , trimmed and cut into florets

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

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

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


Input: 1/2 teaspoon lemon zest


Input: 2 tablespoons lemon juice, more to taste

2 tablespoons lemon juice , more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Smoky chile powder, for serving

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Coarse sea salt, for serving

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Cilantro leaves, for serving


Input: 2 tablespoons finely chopped garlic


Input: 1 tablespoon finely chopped rosemary


Input: 1 tablespoon kosher salt, more as needed

1 tablespoon kosher salt , more 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: 1 teaspoon crushed red chile flakes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon Aleppo pepper or hot paprika

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 pounds brisket, preferably second cut, trimmed

5 pounds brisket , preferably second cut , trimmed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large onion, chopped

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


Input: 1 (12-ounce) bag fresh cranberries

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup fruity white wine


Input: 2 teaspoons pomegranate molasses, optional

2 teaspoons pomegranate molasses , optional

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Chopped parsley, for garnish


Input: 1 (4½- to 5-pound) chicken

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 2 large onions, peeled and quartered

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 celery stalks, cut into chunks

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: 3 medium carrots, peeled

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


Input: 2 medium parsnips, peeled

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


Input: 3 garlic cloves, 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 tablespoon plus 1 teaspoon kosher salt, more as needed

1 tablespoon plus 1 teaspoon kosher salt , more as needed

B-QTY B-UNIT B-COMMENT B-QTY I-COMMENT B-NAME I-NAME 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 small bunch parsley, chopped leaves reserved for garnish

1 small bunch parsley , chopped leaves reserved for garnish

B-QTY B-COMMENT B-UNIT B-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: 1 small bunch dill, chopped leaves reserved for garnish

1 small bunch dill , chopped leaves reserved for garnish

B-QTY B-COMMENT B-UNIT B-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: 4 thyme branches


Input: 2 bay leaves


Input: 5 peppercorns


Input: 3 whole cloves


Input: 4 large eggs, lightly beaten

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup extra-virgin olive oil


Input: 1 cup matzo meal


Input: 3 tablespoons freshly grated horseradish


Input: 1/4 teaspoon allspice


Input: 1/4 teaspoon ground black pepper


Input: Cooked Escarole (see recipe)

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup water


Input: 1/2 cup water


Input: 2 cups masarepa blanca


Input: 1 teaspoon salt


Input: 1 teaspoon baking powder


Input: 2 to 2 1/2 cups warm water

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup vegetable oil


Input: 1 8- to 12-ounce wedge of good Brie cheese, rind removed and sliced thin

1 8- to 12-ounce wedge of good Brie cheese , rind removed and sliced thin

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

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


Input: Leftover cranberry sauce, the less gelatinous the better

Leftover cranberry sauce , the less gelatinous the better

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 green apple, peeled and sliced into half moons

1 green apple , peeled and sliced into half moons

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Arugula


Input: Dijon mustard


Input: 3 cups leftover brussels sprouts, quartered

3 cups leftover brussels sprouts , quartered

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 green apple, small dice

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 scallions, sliced up to the pale green portion

2 scallions , sliced up to the pale green portion

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 to 2 tablespoons cherry peppers, diced (to taste, depending on spice tolerance)

1 to 2 tablespoons cherry peppers , diced ( to taste , depending on spice tolerance )

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

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

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


Input: 1 cup mayonnaise


Input: 1/2 cup walnuts, lightly toasted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Last night’s unbaked rolls, halved, buttered and heated on a griddle

Last night’s unbaked rolls , halved , buttered and heated on a griddle

YesCAP 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: Roma tomato, sliced


Input: Crisp iceberg lettuce


Input: 2 cups toasted pecans, crushed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Leftover mashed sweet potatoes


Input: 8 slices aged Swiss cheese


Input: Leftover French fried onions from green bean casserole

YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Chili powder, to taste


Input: 4 tablespoons butter, softened


Input: 1/2 oz. Marolo Milla Grappa & Camomile Liqueur

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

NoCAP NoCAP YesCAP YesCAP YesCAP NoCAP YesCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup extra-virgin olive oil


Input: 1 leek, white and pale green parts, rinsed and finely chopped

1 leek , white and pale green parts , rinsed and finely chopped

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

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


Input: 1/2 cup finely chopped white onion

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds Jerusalem artichokes, peeled and rinsed

2 pounds Jerusalem artichokes , peeled and rinsed

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 cups water or vegetable stock

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon sea salt


Input: 1 tablespoon extra-virgin olive oil


Input: 8 to 12 fresh sage leaves

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 to 12 fresh sage leaves

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 tablespoons vegetable or olive oi

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup extra-virgin olive oil


Input: 1/2 cup finely chopped shallots


Input: 1 cup fresh or frozen cranberries, thawed if frozen

1 cup fresh or frozen cranberries , thawed if frozen

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup balsamic vinegar


Input: 1 teaspoon chopped fresh rosemary leaves

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 fresh sage leaf, chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup water


Input: 1 tablespoon maple syrup


Input: 1/2 teaspoon sea salt


Input: 1 pound fresh beets


Input: 1 fennel bulb, trimmed and halved

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Extra-virgin olive oil, for drizzling

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Sea salt and freshly ground pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup pecans


Input: 1/2 pound baby arugula


Input: 1 pear, cored and thinly sliced (optional)

1 pear , cored and thinly sliced ( optional )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 6 fresh figs, cut into wedges

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 24 beef dumplings (see recipe)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon finely chopped parsley


Input: 1 tablespoon finely chopped parsley


Input: 1 cup raw cashews


Input: 2 tablespoons extra-virgin olive oil


Input: 1/4 cup chopped white onion


Input: 1/4 teaspoon chopped garlic


Input: 1/4 cup chopped shallots


Input: 1/4 cup chopped leek, white and pale green parts

1/4 cup chopped leek , white and pale green parts

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound cremini, morel or chanterelle mushrooms, stemmed and chopped

1/2 pound cremini , morel or chanterelle mushrooms , stemmed and chopped

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

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


Input: 1 tablespoon water


Input: 1 tablespoon freshly squeezed lemon juice

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons nutritional yeast


Input: 1/2 teaspoon sea salt


Input: 1 teaspoon saffron


Input: 2 1/2 cups water


Input: 1 cup semolina flour


Input: 3 cups unbleached all-purpose flour


Input: 3 teaspoons Ener-G egg replacer


Input: 1/4 teaspoon sea salt


Input: 3 tablespoons palm oil, melted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Fine yellow cornmeal or semolina flour, for dusting

Fine yellow cornmeal or semolina flour , for dusting

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/2 cups tomato sauce


Input: 2 cups raw cashews


Input: 1/4 cup freshly squeezed lemon juice

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup water


Input: 1/2 teaspoon sea salt


Input: Minced fresh parsley, capers and tomato sauce, for garnish

Minced fresh parsley , capers and tomato sauce , for garnish

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

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

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

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

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


Input: 2 tablespoons extra-virgin olive oil


Input: 1/2 teaspoon ground or freshly grated nutmeg

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 fresh sage leaf, finely chopped

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Sea salt


Input: 1 cup raw cashews


Input: 2 tablespoons extra-virgin olive oil


Input: 1/4 cup chopped white onion


Input: 1/4 teaspoon chopped garlic


Input: 1/4 cup chopped shallots


Input: 1/4 cup chopped leek, white and pale green parts

1/4 cup chopped leek , white and pale green parts

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound cremini, morel or chanterelle mushrooms, stemmed and chopped

1/2 pound cremini , morel or chanterelle mushrooms , stemmed and chopped

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

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


Input: 1 tablespoon water


Input: 1 tablespoon freshly squeezed lemon juice

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons nutritional yeast


Input: 1/2 teaspoon sea salt


Input: 1 teaspoon saffron


Input: 2 1/2 cups water


Input: 1 cup semolina flour


Input: 3 cups unbleached all-purpose flour


Input: 3 teaspoons Ener-G egg replacer


Input: 1/4 teaspoon sea salt


Input: 3 tablespoons palm oil, melted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Fine yellow cornmeal or semolina flour, for dusting

Fine yellow cornmeal or semolina flour , for dusting

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/2 cups tomato sauce


Input: 2 cups raw cashews


Input: 1/4 cup freshly squeezed lemon juice

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup water


Input: 1/2 teaspoon sea salt


Input: Minced fresh parsley, capers and tomato sauce, for garnish

Minced fresh parsley , capers and tomato sauce , for garnish

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

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

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

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

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


Input: 2 tablespoons extra-virgin olive oil


Input: 1/2 teaspoon ground or freshly grated nutmeg

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 fresh sage leaf, finely chopped

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Sea salt


Input: Salt to taste if desired

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


Input: 1 (4- to 5-pound) pumpkin (reserve the seeds) or 2 (14-ounce) cans pumpkin purée (plain, not the pumpkin pie purée)

1 ( 4- to 5-pound ) pumpkin ( reserve the seeds ) or 2 ( 14-ounce ) cans pumpkin purée ( plain , not the pumpkin pie purée )

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

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

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

YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN 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 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 toasted sesame oil


Input: 1/2 cup finely chopped shallots


Input: 5 cups vegetable stock


Input: 1 medium russet potato, peeled and chopped into 1/2-inch chunks

1 medium russet potato , peeled and chopped into 1/2-inch chunks

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 carrot, peeled and sliced crosswise into 1/2-inch pieces

1 large carrot , peeled and sliced crosswise into 1/2-inch pieces

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon dark brown sugar


Input: 2 teaspoons molasses


Input: Finely minced zest of 1 orange

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons curry powder


Input: 1 cup soy milk or other nondairy milk

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup dark rum


Input: Dash of Tabasco sauce


Input: Salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon freshly grated nutmeg


Input: 1 1/2 cups grated vegan sharp cheddar cheese, or nutritional yeast (optional)

1$1/2 cups grated vegan sharp cheddar cheese , or nutritional yeast ( optional )

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

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

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


Input: 1/4 head red cabbage


Input: 1 tablespoon sherry vinegar


Input: 2 tablespoons dry sherry


Input: 2 tablespoons walnut oil


Input: 1 tablespoon red currant jelly


Input: 1 teaspoon sugar


Input: 1 golden delicious apple


Input: 1/2 teaspoon fresh lemon juice


Input: 1/2 cup toasted walnuts


Input: Salt and pepper


Input: Whipped cream for garnish


Input: 1/3 cup extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons vodka


Input: 1 tablespoon dry vermouth or dry white wine

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon bottled horseradish


Input: 2 cloves garlic, pressed


Input: 1 teaspoon smoked paprika


Input: 1 tablespoon chopped fresh rosemary leaves

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon kosher salt


Input: Pepper to taste


Input: 1 teaspoon caraway seeds


Input: 1/2 teaspoon cayenne pepper


Input: 1 teaspoon red pepper flakes


Input: 2 pounds red-skinned and Yukon gold potatoes, cut into 3/4- to 1-inch chunks

2 pounds red-skinned and Yukon gold potatoes , cut into 3/4- to 1-inch chunks

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

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

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


Input: 4 acorn squash, halved, seeds and strings scooped out

4 acorn squash , halved , seeds and strings scooped out

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons vegan margarine or extra virgin olive oil

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 pears, peeled, cored and diced

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 Granny Smith apples, peeled, cored and diced

8 Granny Smith apples , peeled , cored and diced

NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup Calvados brandy (apple brandy) or apple liqueur

1/4 cup Calvados brandy ( apple brandy ) or apple liqueur

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN YesPAREN NoPAREN


Input: Juice of 1 lemon


Input: 1 1/2 teaspoons nutmeg


Input: 4 teaspoons cinnamon


Input: 1 cup water


Input: 3/4 teaspoon salt


Input: 130 grams (1 cup) cornmeal, fine or medium, but not coarse

130 grams ( 1 cup ) cornmeal , fine or medium , but not coarse

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

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

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


Input: 2 cups milk (1 percent or 2 percent)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons unsalted butter


Input: 3 eggs, separated


Input: Kernels from 1 ear of corn or 3/4 cup frozen corn (optional)

Kernels from 1 ear of corn or 3/4 cup frozen corn ( optional )

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

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 YesPAREN YesPAREN YesPAREN


Input: 2 jalapeños, seeded if desired and minced

2 jalapeños , seeded if desired and minced

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

2 ounces Gruyère cheese , grated ( 1/2 cup ) ( optional )

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

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

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


Input: 2 pounds spinach, chard or beet greens, or a combination, stemmed and washed thoroughly; if using packaged baby spinach, only 1 pound is required

2 pounds spinach , chard or beet greens , or a combination , stemmed and washed thoroughly; if using packaged baby spinach , only 1 pound is required

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

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

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

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


Input: 1 medium onion, finely chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chopped fresh dill


Input: 1/4 cup chopped fresh mint


Input: 1/4 cup chopped flat-leaf parsley


Input: 1 bunch scallions, chopped


Input: Salt and freshly ground pepper to taste

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 ounces feta cheese, crumbled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups milk


Input: 145 grams (1 cup) fine cornmeal

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1 cup water, as needed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds fresh ripe tomatoes, blanched as described below*, or 2 cups \ncanned imported Italian tomatoes, cut up, with their juice

2 pounds fresh ripe tomatoes , blanched as described below* , or 2 cups \ncanned imported Italian tomatoes , cut up , with their juice

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

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

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

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


Input: 5 tablespoons butter


Input: 1 medium onion, peeled and cut in half

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 single-rib lamb chops, partly boned and flattened as described below*

12 single-rib lamb chops , partly boned and flattened as described below*

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

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

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


Input: 1/2 cup freshly grated Parmesan, spread on a plate

1/2 cup freshly grated Parmesan , spread on a plate

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 eggs, beaten lightly in a deep dish

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup fine dry unflavored bread crumbs, spread on a plate

1 cup fine dry unflavored bread crumbs , spread on a plate

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

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

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


Input: Vegetable oil


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 thick heads endive (about 1 1/2 pounds)

5 thick heads endive ( about 1$1/2 pounds )

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


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups plus 2 tablespoons all-purpose flour, plus flour for dusting the pan

2 cups plus 2 tablespoons all-purpose flour , plus flour for dusting the pan

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

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

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


Input: 3 eggs


Input: Grated peel of 3 oranges


Input: 4 tablespoons (1/2 stick) butter, softened to room temperature, plus butter for \ngreasing the pan

4 tablespoons ( 1/2 stick ) butter , softened to room temperature , plus butter for \ngreasing the pan

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

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

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


Input: 1 cup plus 3 tablespoons sugar

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons ouzo liqueur


Input: 2 1/2 teaspoons baking powder


Input: 2 cups freshly squeezed orange juice, with 3 tablespoons sugar dissolved in it.

2 cups freshly squeezed orange juice , with 3 tablespoons sugar dissolved in it.

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

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

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


Input: 1 tablespoon whole milk


Input: 1 cup plus 2 tablespoons (2 sticks plus 2 tablespoons) unsalted butter, at room temperature; more for greasing pans

1 cup plus 2 tablespoons ( 2 sticks plus 2 tablespoons ) unsalted butter , at room temperature; more for greasing pans

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

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

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

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


Input: 170 grams (1 cup) coarse-ground cornmeal or polenta

170 grams ( 1 cup ) coarse-ground cornmeal or polenta

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 quart water


Input: Salt to taste (3/4 to 1 teaspoon if you are not on a salt-restricted diet)

Salt to taste ( 3/4 to 1 teaspoon if you are not on a salt-restricted diet )

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

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

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


Input: 2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium red onion, finely chopped

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon unsalted butter


Input: 75 grams (1/2 cup) dark or golden raisins, plumped for 10 minutes in warm water and drained

75 grams ( 1/2 cup ) dark or golden raisins , plumped for 10 minutes in warm water and drained

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

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

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

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


Input: 2 ounces feta, crumbled (optional)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 130 grams (1 cup) whole-wheat pastry flour

130 grams ( 1 cup ) whole-wheat pastry flour

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 130 grams (1 cup) fine stone-ground cornmeal

130 grams ( 1 cup ) fine stone-ground cornmeal

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 2 teaspoons baking powder


Input: 1/2 teaspoon baking soda


Input: 1/4 teaspoon salt


Input: 2 teaspoons finely chopped lemon zest

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 1/2 ounces (7 tablespoons) cold unsalted butter, cut into 1/2-inch pieces

3$1/2 ounces ( 7 tablespoons ) cold unsalted butter , cut into 1/2-inch pieces

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

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

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


Input: 1 egg


Input: 2/3 cup buttermilk


Input: 100 grams (3/4 cup) dried cranberries, soaked for 10 minutes in warm water and drained

100 grams ( 3/4 cup ) dried cranberries , soaked for 10 minutes in warm water and drained

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

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

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


Input: 1/2 teaspoon sugar


Input: 435 grams (2 cups) lukewarm water

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 130 grams (1 cup) unbleached all-purpose flour

130 grams ( 1 cup ) unbleached all-purpose flour

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 300 grams (2 cups) whole-wheat flour, plus additional as required for kneading

300 grams ( 2 cups ) whole-wheat flour , plus additional as required for kneading

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

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

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


Input: 130 grams (1 cup) finely ground cornmeal

130 grams ( 1 cup ) finely ground cornmeal

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/4 teaspoons salt


Input: 2 tablespoons olive oil


Input: 1 onion, diced


Input: 1 carrot, peeled and diced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cloves garlic, minced


Input: 1 teaspoon grated fresh ginger


Input: 1 tablespoon curry powder


Input: 1 1/2 teaspoons sea salt


Input: 1/2 cup dried lentils


Input: 2 1/2 cups vegetable broth


Input: 2 tablespoons tomato paste


Input: 3 cups peeled butternut squash (1/2-inch cubes)

3 cups peeled butternut squash ( 1/2-inch cubes )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 large unpeeled apple, diced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 ounces baby spinach


Input: 3 tablespoons olive oil


Input: 1 large onion, diced


Input: 2 large carrots, diced


Input: 2 cups diced celery


Input: 8 cloves garlic, minced


Input: 2 teaspoons dried thyme


Input: 2 teaspoons dried basil


Input: 2 teaspoons dried parsley


Input: 2 (8-ounce) packages tempeh

NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1/2 cup soy sauce


Input: 1/2 cup vegetable broth


Input: 1 cup cooked brown rice, warm

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup bread crumbs


Input: Sea salt and freshly ground black pepper

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons canola oil


Input: 1 large onion, roughly chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup nutritional yeast flakes


Input: 1/2 cup flour


Input: 2 cups water


Input: 3 tablespoons soy sauce


Input: 1 teaspoon dried thyme


Input: 1 teaspoon garlic powder


Input: Sea salt and freshly ground black pepper

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup cornstarch or arrowroot


Input: 1/4 cup water


Input: 3/4 cup canned coconut milk, mixed well before measuring

3/4 cup canned coconut milk , mixed well before measuring

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 (15-ounce) can pumpkin purée

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup maple syrup


Input: 2 teaspoons pumpkin pie spice


Input: 1/2 teaspoon salt


Input: 3 cups all-purpose flour (or gluten-free all-purpose flour plus 1 1/2 teaspoons xanthan gum)

3 cups all-purpose flour ( or gluten-free all-purpose flour plus 1$1/2 teaspoons xanthan gum )

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

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

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


Input: 2 cups sugar


Input: 2 teaspoons baking soda


Input: 1 teaspoon salt


Input: 1 3/4 cups soy, almond or rice milk

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup canola oil


Input: 1/4 cup white or apple cider vinegar

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon pure vanilla or almond extract

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup amaretto


Input: 1/4 cup water


Input: 3 tablespoons instant espresso


Input: 12 ounces semisweet chocolate chips (dairy-free), ground in a food processor or finely chopped

12 ounces semisweet chocolate chips ( dairy-free ) , ground in a food processor or finely chopped

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

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

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


Input: 2 cups pumpkin, butternut squash or sweet potato

2 cups pumpkin , butternut squash or sweet potato

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: 1 1/2 cup white onions, diced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 1/2 cups vegetable stock


Input: 5 cloves roasted garlic


Input: 1/4 cup sherry wine


Input: 1 1/2 tablespoons maple syrup


Input: 1/2 teaspoon cinnamon


Input: 1/4 teaspoon cayenne


Input: 1/2 teaspoon sea salt


Input: Cracked black pepper, to taste

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Toasted pumpkin seeds for garnish (optional)

Toasted pumpkin seeds for garnish ( optional )

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: Pumpkin seed oil for garnish (optional)

Pumpkin seed oil for garnish ( optional )

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 3 cups brussels sprouts, cleaned and halved

3 cups brussels sprouts , cleaned and halved

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup cipollini onions or shallots, peeled and quartered

1 cup cipollini onions or shallots , peeled and quartered

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup raw pistachios


Input: 1/2 teaspoon black pepper


Input: 1/2 teaspoon sea salt


Input: 3 tablespoons olive oil


Input: Pinch of chili flakes


Input: 3 tablespoons sherry wine (or vegetable stock if omitting alcohol)

3 tablespoons sherry wine ( or vegetable stock if omitting alcohol )

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

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

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


Input: 2 red onions, peeled and sliced paper-thin on mandoline

2 red onions , peeled and sliced paper-thin on mandoline

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup red wine or merlot vinegar

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons apricot paste (dried apricots blended with water to paste consistency, or substitute agave nectar)

3 tablespoons apricot paste ( dried apricots blended with water to paste consistency , or substitute agave nectar )

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

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

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


Input: 2 tablespoons olive oil


Input: 1/4 teaspoon course sea salt


Input: 1/2 cup muscatel vinegar or white wine vinegar

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons apricot paste (dried apricots blended with water to paste consistency, or substitute agave nectar)

2 tablespoons apricot paste ( dried apricots blended with water to paste consistency , or substitute agave nectar )

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

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

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


Input: 1/4 cup mandarin orange segments, diced

1/4 cup mandarin orange segments , diced

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons finely chopped chives


Input: 2 tablespoons finely chopped mint


Input: 2 tablespoons orange zest


Input: Ground black pepper, to taste

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups fennel (about 2 to 3 bulbs), sliced paper-thin, preferably using a mandoline

2 cups fennel ( about 2 to 3 bulbs ) , sliced paper-thin , preferably using a mandoline

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

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

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


Input: 2 cups baby arugula


Input: 2 apples or pears, sliced paper-thin, preferably using a mandoline

2 apples or pears , sliced paper-thin , preferably using a mandoline

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: Drizzle of Mandarin Vinaigrette


Input: 1/4 cup toasted pecans, coarsely chopped

1/4 cup toasted pecans , coarsely chopped

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup Wine-Pickled Onions


Input: 6 seitan cutlets (about 1 1/2 pounds; see recipe below)

6 seitan cutlets ( about 1$1/2 pounds; see recipe below )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Whole wheat flour, for dredging

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons extra-virgin olive oil


Input: 1/4 cup minced shallots


Input: 1/4 cup finely sliced leek, white and pale green parts

1/4 cup finely sliced leek , white and pale green parts

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon sea salt


Input: 1/2 teaspoon freshly ground pepper


Input: 1 tablespoon unbleached all-purpose flour


Input: 3/4 cup white wine


Input: 1/4 cup capers, drained


Input: 2 cups vegetable stock or water

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bay leaf


Input: 1 tablespoon minced fresh flat-leaf parsley, plus 1/4 cup chopped fresh flat-leaf parsley for garnish (optional)

1 tablespoon minced fresh flat-leaf parsley , plus 1/4 cup chopped fresh flat-leaf parsley for garnish ( optional )

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

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 YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon minced fresh thyme leaves

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 teaspoon ground turmeric


Input: 1/4 cup freshly squeezed lemon juice

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Caper berries, for garnish


Input: 1 lemon, thinly sliced, for garnish (optional)

1 lemon , thinly sliced , for garnish ( optional )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 7 cups unbleached bread flour


Input: 3 cups whole wheat bread flour

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 1/2 cups water


Input: 1 1/2 teaspoons sea salt


Input: 8 cups vegetable stock or water

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup tamari


Input: 1 piece of kombu


Input: 1 piece of wakame


Input: 2 large sweet potatoes, cut in matchsticks/batons, approximately 1/4 × 2 inches (no need to peel)

2 large sweet potatoes , cut in matchsticks/batons , approximately 1/4 × 2 inches ( no need to peel )

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

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

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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons olive oil


Input: 2 teaspoons salt


Input: 1 teaspoon ground cumin


Input: 1 teaspoon chili powder


Input: 1 teaspoon paprika


Input: 1 teaspoon freshly ground black pepper

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon cayenne pepper, or to taste

1/2 teaspoon cayenne pepper , or to taste

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup sour cream


Input: 1 tablespoon freshly squeezed lime juice

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons sweet chili sauce


Input: 1 small garlic clove, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon salt


Input: 1/2 teaspoon freshly ground black pepper

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 heaping tablespoon chopped cilantro


Input: 1 cup (2 sticks) unsalted butter

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1 cup port


Input: 10 pitted prunes


Input: 5 to 6 small sweet potatoes, peeled and very thinly sliced

5 to 6 small sweet potatoes , peeled and very thinly sliced

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

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


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup plus 2 tablespoons olive oil

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon butter


Input: 1 onion, peeled and diced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 carrot, peeled and diced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 leek, white part only, rinsed thoroughly and diced

1 leek , white part only , rinsed thoroughly and diced

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 medium sweet potatoes, peeled and cut into 1-inch cubes

5 medium sweet potatoes , peeled and cut into 1-inch cubes

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 cups water


Input: 2 cups vegetable stock


Input: 1 bay leaf


Input: 1 tablespoon salt, or to taste

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup feta cheese


Input: 2 tablespoons za’atar (a spice blend that combines dried hyssop, thyme and sesame seeds and can be found at Middle Eastern grocers or other specialty stores)

2 tablespoons za’atar ( a spice blend that combines dried hyssop , thyme and sesame seeds and can be found at Middle Eastern grocers or other specialty stores )

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

LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX 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 YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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


Input: 1 1/4 pounds sweet potatoes


Input: 1 pound parsnips


Input: 1/3 cup heavy cream


Input: 2 tablespoons unsalted butter


Input: 1/2 teaspoon table salt


Input: 1 packed tablespoon freshly grated horseradish, divided

1 packed tablespoon freshly grated horseradish , divided

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Additional salt and horseradish to taste

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Sugar, maple syrup or honey, if needed to sweeten

Sugar , maple syrup or honey , if needed to sweeten

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups lentils


Input: 1/4 cup plus 2 tablespoons olive oil

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large onion, chopped


Input: 2 carrots, chopped


Input: 2 celery stalks, chopped


Input: 1 garlic clove, minced


Input: 1 tablespoon chopped fresh thyme


Input: 2 teaspoons salt


Input: 3 tablespoons tomato paste


Input: 8 ounces button mushrooms, wiped clean and sliced

8 ounces button mushrooms , wiped clean and sliced

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 large eggs


Input: 1/2 cup grated rennet-free Parmesan cheese

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup bread crumbs


Input: 1/2 cup chopped fresh parsley


Input: 1/4 cup finely chopped walnuts


Input: Juice of 1 lemon, or more to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Dash of Regans’ orange bitters


Input: Dash of Angostura bitters


Input: Dash of simple syrup


Input: 1 teaspoon of brandied cherry juice

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ounces of your favorite whiskey

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Orange peel


Input: 1/2 teaspoon cinnamon simple syrup


Input: Scant 1/2  ounce Demerara simple syrup

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Dash of Fee Brothers Whiskey Barrel-aged bitters

YesCAP NoCAP YesCAP YesCAP YesCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Orange peel


Input: 2 1/4 ounces Laird’s bonded applejack


Input: 1 sugar cube


Input: 2 dashes Angostura bitters


Input: Dash of water


Input: 2 ounces bourbon (I like  Elijah Craig 12-year-old, a  great value).

2 ounces bourbon ( I like Elijah Craig 12-year-old , a great value ) .

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

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

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


Input: Salt


Input: Metal julep cups, about 9 ounces, preferably silver

Metal julep cups , about 9 ounces , preferably silver

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup roughly chopped walnuts


Input: 4 cups baby spinach leaves


Input: 2 cups fresh basil


Input: 1 teaspoon salt or to taste

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup olive oil


Input: 1/4 cup grated rennet-free Parmesan cheese

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 large turnips (about 2 pounds), peeled and quartered

8 large turnips ( about 2 pounds ) , peeled and quartered

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

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


Input: 1/2 cup sour cream


Input: 6 scallions, thinly sliced


Input: 2 tablespoons freshly grated horseradish, or more to taste

2 tablespoons freshly grated horseradish , or more to taste

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons salt


Input: 1 1/2 cups wild rice


Input: 3/4 cup short-grain brown rice


Input: 6 cups vegetable stock or water

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


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 small or medium onion, finely chopped

1 small or medium onion , finely chopped

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup diced celery


Input: 2 garlic cloves, minced (optional)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon butter


Input: 2 apples, cored and cut in 1/2-inch dice

2 apples , cored and cut in 1/2-inch dice

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup lightly toasted pecans, coarsely chopped

1/3 cup lightly toasted pecans , coarsely chopped

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons finely chopped fresh sage

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup dried cranberries


Input: 1 cup regular (golden) quinoa

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 3/4 cup black quinoa


Input: 5 1/4 cups water or vegetable stock

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 pound butternut squash, cut in small dice

3/4 pound butternut squash , cut in small dice

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium onion, finely chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup diced celery


Input: 1 tablespoon fresh thyme leaves


Input: 2 garlic cloves, minced


Input: 1/2 cup lightly toasted pecans, coarsely chopped

1/2 cup lightly toasted pecans , coarsely chopped

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup dried cranberries


Input: 2 tablespoons chopped fresh sage


Input: Freshly ground pepper to taste


Input: 1 1/2 cups red rice, like Bhutanese red rice or Lundberg Wehani

1$1/2 cups red rice , like Bhutanese red rice or Lundberg Wehani

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

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

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


Input: 1/2 cup black rice, like Forbidden Rice or Lundberg Black Japonica

1/2 cup black rice , like Forbidden Rice or Lundberg Black Japonica

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

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

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


Input: 1 quart water or vegetable stock

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


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 small or medium onion, finely chopped

1 small or medium onion , finely chopped

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup diced celery


Input: 2 garlic cloves, minced


Input: 1/3 cup red lentils, soaked in cold water to cover for 2 or 3 hours and drained

1/3 cup red lentils , soaked in cold water to cover for 2 or 3 hours and drained

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

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

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


Input: 1 tablespoon finely chopped sage (more to taste)

1 tablespoon finely chopped sage ( more to taste )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon fresh thyme leaves, coarsely chopped

1 tablespoon fresh thyme leaves , coarsely chopped

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup dried cranberries


Input: 1/3 cup toasted almonds, coarsely chopped

1/3 cup toasted almonds , coarsely chopped

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper


Input: 1 bunch kale, stemmed and washed thoroughly

1 bunch kale , stemmed and washed thoroughly

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups red rice, like Lundberg Wehani or Bhutanese red rice

1$1/2 cups red rice , like Lundberg Wehani or Bhutanese red rice

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

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

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


Input: 1/2 cup quinoa (blond, not red or black)

1/2 cup quinoa ( blond , not red or black )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 1/2 cups water or vegetable stock

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small or medium onion, finely chopped

1 small or medium onion , finely chopped

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup diced celery


Input: 2 garlic cloves, minced


Input: 3/4 pound cremini or white mushrooms, trimmed and sliced

3/4 pound cremini or white mushrooms , trimmed and sliced

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup dry white wine


Input: Freshly ground pepper


Input: 1 tablespoon finely chopped fresh sage (more to taste)

1 tablespoon finely chopped fresh sage ( more to taste )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon fresh thyme leaves


Input: 1 1/2 cups black rice, like Forbidden Rice or Lundberg Black Japonica

1$1/2 cups black rice , like Forbidden Rice or Lundberg Black Japonica

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

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

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


Input: 1/2 cup brown rice


Input: 1 quart water or vegetable stock

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


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 small or medium onion, finely chopped

1 small or medium onion , finely chopped

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup diced celery


Input: 2 garlic cloves, minced (optional)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon butter


Input: 3 ripe but firm pears, peeled, cored and cut in 1/2-inch dice

3 ripe but firm pears , peeled , cored and cut in 1/2-inch dice

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

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


Input: 1/2 cup lightly toasted walnuts, coarsely chopped

1/2 cup lightly toasted walnuts , coarsely chopped

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup red lentils, soaked in cold water to cover for 2 or 3 hours and drained, or 1/4 cup dried cranberries (optional)

1/4 cup red lentils , soaked in cold water to cover for 2 or 3 hours and drained , or 1/4 cup dried cranberries ( optional )

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

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

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

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


Input: 2 tablespoons finely chopped sage


Input: 2 teaspoons fresh thyme leaves, roughly chopped

2 teaspoons fresh thyme leaves , roughly chopped

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper


Input: 1 3/4 cups finely ground graham crackers (made from 10 ounces of whole graham crackers)

1$3/4 cups finely ground graham crackers ( made from 10 ounces of whole graham crackers )

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

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

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


Input: 3 tablespoons sugar


Input: 4 tablespoons melted nonhydrogenated margarine, melted coconut oil or canola oil

4 tablespoons melted nonhydrogenated margarine , melted coconut oil or canola oil

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

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


Input: 1 tablespoon plain soy milk or almond milk

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup whole unroasted cashews, soaked in water for 2 to 8 hours, or until very soft

1/2 cup whole unroasted cashews , soaked in water for 2 to 8 hours , or until very soft

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

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

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


Input: 1/4 cup mashed banana (about 1 medium-size banana)

1/4 cup mashed banana ( about 1 medium-size banana )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 (12–14 ounce) package silken tofu, drained

1 ( 12–14 ounce ) package silken tofu , drained

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup sugar


Input: 1/3 cup dark brown sugar


Input: 3 tablespoons coconut oil, room temperature

3 tablespoons coconut oil , room temperature

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 teaspoons cornstarch


Input: 2 tablespoons lemon juice


Input: 2 1/2 teaspoons pure vanilla extract


Input: 1/4 teaspoon orange extract or 1 teaspoon grated orange zest

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon sea salt


Input: 1 1/4 cups canned pumpkin puree


Input: 3/4 teaspoon ground cinnamon


Input: 1/2 teaspoon ground ginger


Input: 1/4 teaspoon ground nutmeg


Input: 1/3 cup brown sugar


Input: 1 tablespoon nonhydrogenated margarine


Input: Pinch of salt


Input: 1 cup pecan pieces, roughly chopped

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/2 cups all-purpose flour


Input: 3/4 teaspoon salt


Input: 2/3 cup olive oil, partially frozen (see instructions below)

2/3 cup olive oil , partially frozen ( see instructions below )

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

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


Input: 4 to 8 tablespoons ice water

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon apple cider vinegar


Input: 2 cups fresh blackberries, raspberries, blueberries or a mix (about 10 ounces frozen berries)

2 cups fresh blackberries , raspberries , blueberries or a mix ( about 10 ounces frozen berries )

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

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

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


Input: 4 cups peeled Granny Smith apples, sliced 1/4-inch thick or thinner (about 1 1/2 pounds)

4 cups peeled Granny Smith apples , sliced 1/4-inch thick or thinner ( about 1$1/2 pounds )

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

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

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


Input: 2 tablespoons fresh lemon juice


Input: 2/3 cup sugar


Input: 3/4 teaspoon ground cinnamon


Input: Big pinch of ground nutmeg


Input: 4 tablespoons cornstarch


Input: 2 tablespoons almond milk


Input: 1 tablespoon sugar


Input: 1 3/4 cups finely ground graham crackers (made from 10 ounces of whole graham crackers)

1$3/4 cups finely ground graham crackers ( made from 10 ounces of whole graham crackers )

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

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

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


Input: 3 tablespoons sugar


Input: 4 tablespoons melted nonhydrogenated margarine, melted coconut oil or canola oil

4 tablespoons melted nonhydrogenated margarine , melted coconut oil or canola oil

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

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


Input: 1 tablespoon plain soy milk or almond milk

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups almond milk


Input: 1/4 cup cornstarch


Input: 1/3 cup sugar


Input: 3 tablespoons unsweetened cocoa powder


Input: Big pinch of salt


Input: 1/4 cup semisweet chocolate chips


Input: 1 teaspoon pure vanilla extract


Input: 3 sheets gelatin (optional, or substitute 2 teaspoons powdered vegetarian kosher gelatin)

3 sheets gelatin ( optional , or substitute 2 teaspoons powdered vegetarian kosher gelatin )

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

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

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


Input: 2 cups butternut squash juice (from 4 quarts peeled and diced butternut squash, juiced)

2 cups butternut squash juice ( from 4 quarts peeled and diced butternut squash , juiced )

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

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

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


Input: 1 1/4 cups cream


Input: Juice of 2 limes


Input: 1 1/2 teaspoons salt


Input: 1/8 teaspoon grated ginger


Input: 2 N2O cartridges


Input: 2 medium butternut squash


Input: 4 tablespoons olive oil


Input: 2 teaspoons salt


Input: 1 cup tapioca pearls


Input: 4 cups Roasted Butternut Squash


Input: 4 cups canola oil


Input: Butternut Squash Mousse


Input: Butternut Squash Tuiles


Input: 1/4 cup sliced chives


Input: 1 1/2 to 2 pounds large red beets

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 to 2 pounds large Chioggia beets

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 to 2 pounds large golden beets

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup olive oil


Input: 1/2 cup salt


Input: 4 tablespoons sugar


Input: 3 cups red wine vinegar


Input: 1 1/2 cups skim milk


Input: 1 cup chèvre


Input: 3/4 cup cream


Input: 2/3 cup sheep’s milk yogurt


Input: 2 tablespoons lime juice


Input: 2 tablespoons salt


Input: 1 N2O charger


Input: 2 tablespoons caraway seeds


Input: 2/3 cup rye flour


Input: 1/2 cup flour


Input: 1 teaspoon baking soda


Input: 1/2 cup butter, melted


Input: 3/4 cup glucose syrup


Input: 4 egg whites


Input: 1/2 cup butter, room temperature

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup sugar


Input: 1 cup rye flour


Input: 1 cup bread flour


Input: 2 tablespoons caraway seeds


Input: 1 tablespoon plus 1 teaspoon salt

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon milk


Input: 2 cups red beet juice


Input: 1/2 cup white balsamic vinegar


Input: 1 tablespoon caraway seeds


Input: 1 teaspoon black peppercorns


Input: 1 cup raspberries


Input: 1 teaspoon salt


Input: 1/4 teaspoon xanthan gum (6/10 grams)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons olive oil


Input: Roasted Beets


Input: 2 tablespoons olive oil


Input: Fleur de sel


Input: Caraway Tuiles


Input: Goat Cheese Mousse


Input: 3 tablespoons Beet Vinaigrette


Input: 3 teaspoons Rye Crumble


Input: 32 dill blossoms


Input: 2 cups canola oil


Input: 1/2 cup thinly sliced Granny Smith apple

NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup thinly sliced white onion

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 stalk lemongrass, thinly sliced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons Madras curry powder


Input: 1 kaffir lime leaf


Input: 1 pound butter


Input: 5 sprigs thyme


Input: 2 cloves garlic, crushed but kept whole

2 cloves garlic , crushed but kept whole

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 head cauliflower


Input: 1/4 cup Curry Oil


Input: 1/4 cup Brown Butter


Input: 1 tablespoon salt


Input: 1 head cauliflower


Input: 1/4 cup Curry Oil


Input: 1/4 cup Brown Butter


Input: 1 teaspoon salt


Input: 2 cups cauliflower trim (from the heads used for the Roasted Cauliflower and Sous Vide Cauliflower)

2 cups cauliflower trim ( from the heads used for the Roasted Cauliflower and Sous Vide Cauliflower )

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

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

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


Input: 1 tablespoon Brown Butter


Input: 2 teaspoons lemon juice


Input: 1/2 teaspoon salt


Input: 1 teaspoon canola oil


Input: 1 1/2 cups thinly sliced Granny Smith apple

1$1/2 cups thinly sliced Granny Smith apple

NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup thinly sliced shallots


Input: 1 teaspoon Madras curry powder


Input: 1 pod star anise


Input: 10 black peppercorns


Input: 1/3 cup white port


Input: 1 kaffir lime leaf


Input: 1 tablespoon salt


Input: 1/4 cup golden raisins


Input: 1 tablespoon canola oil


Input: 2 cups thinly sliced carrots


Input: 1 cup thinly sliced white onion

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoons thinly sliced ginger


Input: 1 teaspoon Madras curry powder


Input: 1/4 cup white wine


Input: 1/2 cup canned whole peeled tomatoes, drained

1/2 cup canned whole peeled tomatoes , drained

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 1/2 teaspoons coriander seeds


Input: 1 1/2 teaspoons cumin seeds


Input: 2 1/2 cups vegetable stock


Input: 1 1/2 teaspoons salt


Input: 2 cups sugar


Input: 32 seedless red grapes


Input: 3 cups cauliflower (or cauliflower trim), 1/4-inch dice, about 11 ounces

3 cups cauliflower ( or cauliflower trim ) , 1/4-inch dice , about 11 ounces

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Input: 2 cups half-and-half


Input: 2 tablespoons Brown Butter


Input: 2 teaspoons salt


Input: Carrot Curry Sauce


Input: 2 tablespoons Curry Oil


Input: Sous Vide Cauliflower


Input: 2 tablespoons vegetable stock


Input: 2 tablespoons butter


Input: Salt


Input: Roasted Cauliflower


Input: Curried Raisins


Input: Dehydrated Grapes


Input: 32 Marcona almonds


Input: Cauliflower Couscous


Input: Madras curry powder


Input: 16 sprigs celery leaves


Input: 8 tablespoons Cauliflower Purée


Input: 8 teaspoons Curry Raisin Purée


Input: 3 pounds Idaho potatoes, peeled

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Input: 3 cups half-and-half


Input: 1 tablespoon soft butter


Input: 3 tablespoons dry bread crumbs


Input: Salt


Input: Ground white pepper


Input: 1/2 teaspoon nutmeg, preferably freshly ground

1/2 teaspoon nutmeg , preferably freshly ground

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Input: 2 cups sliced almonds


Input: 1/3 cup freshly squeezed lemon juice (from 2 to 4 lemons)

1/3 cup freshly squeezed lemon juice ( from 2 to 4 lemons )

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Input: Kosher salt


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


Input: 4 cloves garlic, crushed with the flat side of a knife, peeled and left whole

4 cloves garlic , crushed with the flat side of a knife , peeled and left whole

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Input: 10 to 12 ounces washed and dried kale leaves, thick stems removed (if using prewashed trimmed kale, buy 4 clamshell containers)

10 to 12 ounces washed and dried kale leaves , thick stems removed ( if using prewashed trimmed kale , buy 4 clamshell containers )

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Input: 1 1/2 cups freshly grated Parmesan (optional)

1$1/2 cups freshly grated Parmesan ( optional )

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Input: 5 pounds (about 10 medium or 5 large) sweet potatoes, scrubbed

5 pounds ( about 10 medium or 5 large ) sweet potatoes , scrubbed

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Input: 1/3 to 1/2 cup maple syrup\n

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Input: 3/4 cup sour cream or créme fraîche

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Input: 1 1/2 teaspoons ground cinnamon


Input: Salt to taste


Input: 4 teaspoons purée from canned chipotles

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