Input: 1 cup freshly grated bread crumbs

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons grated pecorino cheese


Input: 1 pound ground veal, or a combination of ground veal and ground pork

1 pound ground veal , or a combination of ground veal and ground pork

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

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

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


Input: 1 tablespoon oil


Input: 1 1/2 pounds thick tuna steak


Input: 4 tablespoons sesame seeds


Input: 2 tablespoons coarsely grated ginger


Input: 2 green onions (white and light-green part), finely chopped

2 green onions ( white and light-green part ) , finely chopped

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

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

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


Input: 4 tablespoons balsamic vinegar


Input: 4 6-ounce pieces skinless wild salmon

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 fingerling potatoes, boiled until tender and cut in half lengthwise

8 fingerling potatoes , boiled until tender and cut in half lengthwise

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

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

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


Input: 1/2 cup red port


Input: 2 large bay leaves


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup dry red wine


Input: 3 tablespoons safflower oil


Input: 14 ounces morels


Input: 3 shallots, peeled and finely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons extra virgin olive oil, plus additional for garnish

6 tablespoons extra virgin olive oil , plus additional for garnish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup strong veal or chicken stock

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon Dijon mustard


Input: 1 tablespoon fresh thyme leaves


Input: 1 cup dry red wine


Input: 1 medium shallot, chopped


Input: 1 1/2 cups blackberries or blueberries


Input: 1 cup strong veal stock


Input: 2 tablespoons unsalted butter, at room temperature

2 tablespoons unsalted butter , at room temperature

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 medallions from boneless loin of venison (3 ounces each)

8 medallions from boneless loin of venison ( 3 ounces each )

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

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

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


Input: 2 sprigs fresh sage or 1 teaspoon ground sage

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Coarse salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 to 2 tablespoons honey


Input: 1 tablespoon olive oil


Input: 1/4 cup Cognac


Input: 4 venison chops


Input: Coarse salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 medallions from boneless loin of venison (about 3 ounces each)

4 medallions from boneless loin of venison ( about 3 ounces each )

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

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

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


Input: 1 tablespoon olive oil


Input: 1 tablespoon fresh rosemary leaves


Input: Coarse salt and freshly ground pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup dried cranberries


Input: 1 cup fresh orange juice


Input: 1/2 cup dry red wine


Input: 1 large shallot, diced

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


Input: 1 cup strong veal stock


Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste

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


Input: 3 pears, about 1 1/2 pounds

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 tablespoons lemon juice


Input: 3 cups water


Input: 1 3/4 cups sugar


Input: 1 vanilla bean or 1 teaspoon pure vanilla extract

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups whole red, ripe raspberries, or 3 cups strawberries cut in half

3 cups whole red , ripe raspberries , or 3 cups strawberries cut in half

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

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

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


Input: 3 tablespoons orange juice


Input: 2 egg whites


Input: 1 tablespoon unsalted butter


Input: 2 1/2 cups fresh or canned chicken broth

2$1/2 cups fresh or canned chicken broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 turnip, about 6 ounces, peeled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 brussels sprouts, about 1/4 pound

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 acorn squash, about 3/4 pound each

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 9 tablespoons butter


Input: 1/3 cup honey


Input: 1/2 cup brown sugar


Input: 4 small carrots, about 6 ounces, scraped

4 small carrots , about 6 ounces , scraped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons Cognac


Input: 3 ounces canned, or, preferably, fresh pate of foie gras

3 ounces canned , or , preferably , fresh pate of foie gras

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

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: 12 chestnuts


Input: 2 tablespoons finely chopped shallots


Input: 5 ounces pheasant livers (or use chicken livers)

5 ounces pheasant livers ( or use chicken livers )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Freshly ground pepper to taste


Input: 2 tablespoons butter


Input: Salt to taste if desired

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


Input: 2 small bay leaves


Input: 4 cups fresh or canned chicken broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 pounds bony chicken parts such as wings, backs and necks

5 pounds bony chicken parts such as wings , backs and necks

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

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

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


Input: 1 1/2 cups coarsely chopped onions


Input: 1 1/2 cups coarsely chopped carrots


Input: 1 1/2 cups coarsely chopped celery


Input: 12 sprigs parsley


Input: Brown sauce (see recipe)

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Squash stuffed with vegetables (see recipe)

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon dried thyme


Input: 1/4 cup corn, peanut or vegetable oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons finely minced garlic


Input: 3 tablespoons finely chopped parsley


Input: 3 pheasant, about 2 1/2 pounds each

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste

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


Input: 6 thin slices unsalted fatback, each slice measuring about 4 inches by 8 inches

6 thin slices unsalted fatback , each slice measuring about 4 inches by 8 inches

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

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


Input: 2 tablespoons butter


Input: 9 sprigs fresh thyme or 1 1/2 teaspoons dried thyme

9 sprigs fresh thyme or 1$1/2 teaspoons dried thyme

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tomatoes, about 2 3/4 pounds total weight, ends trimmed and cores removed

4 tomatoes , about 2$3/4 pounds total weight , ends trimmed and cores removed

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

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

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


Input: 4 onions, about 2 pounds total weight

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 large zucchini, about 1 1/2 pounds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup plus 2 tablespoons olive oil

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 fresh basil leaves, finely chopped, or use 1 teaspoon dried basil

3 fresh basil leaves , finely chopped , or use 1 teaspoon dried basil

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

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

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


Input: Freshly ground pepper to taste


Input: Salt to taste if desired

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


Input: 6 skinless, boneless fillets of flounder or gray sole

6 skinless , boneless fillets of flounder or gray sole

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pound dried lentils, sprouted (see note)

1/4 pound dried lentils , sprouted ( see note )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons finely chopped parsley plus parsley for garnish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste


Input: 1 tablespoon lemon juice


Input: Salt to taste if desired


Input: 3 cups heavy cream


Input: 1 cup finely chopped onion


Input: 3 cups cold fresh or canned chicken broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup flour


Input: 9 tablespoons butter


Input: 1/4 cup finely chopped celery


Input: 1/4 cup finely chopped carrot


Input: 1 1/4 cups finely chopped leeks


Input: 4 tablespoons finely chopped shallots


Input: 1/2 pound shiitake mushrooms


Input: 10 ounces fresh cultivated mushrooms


Input: 1 tablespoon finely chopped parsley


Input: 1 tablespoon finely chopped chives (optional)

1 tablespoon finely chopped chives ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon finely chopped dill


Input: Salt to taste if desired


Input: Freshly ground pepper to taste


Input: 2 tablespoons tarragon vinegar


Input: 1 teaspoon finely minced garlic


Input: 1 tablespoon Dijon-style mustard


Input: 6 tablespoons olive oil


Input: Freshly ground pepper to taste


Input: 2 tablespoons finely chopped fresh basil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon freshly squeezed lemon juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 small heads Boston lettuce


Input: 1/2 cup ripe red tomato cut into 1/4-inch dice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste if desired

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


Input: 1/2 teaspoon nutmeg


Input: 4 eggs


Input: 1 1/4 cups dark brown sugar


Input: 2 teaspoons grated orange rind


Input: 1 teaspoon vanilla extract


Input: 1/3 cup melted sweet butter, tepid

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Confectioners' sugar or sweetened whipped cream, for decoration

Confectioners' sugar or sweetened whipped cream , for decoration

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 whole skinless, boneless chicken breasts

2 whole skinless , boneless chicken breasts

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste

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


Input: 1 or 2 ears full-kernel fresh corn

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon butter


Input: 1 tablespoon finely chopped shallots


Input: 1/4 cup dry white wine


Input: 3 tablespoons drained capers


Input: 1/3 cup heavy cream


Input: 1 tablespoon finely chopped fresh chives

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup raw rice


Input: 4 cups water


Input: 2 tablespoons butter


Input: 1/2 cup finely chopped onion


Input: 1 teaspoon baking powder


Input: 1/2 teaspoon salt


Input: 1 teaspoon cinnamon


Input: 1 tablespoon cider vinegar


Input: 1 cup fresh tomato puree (made from about 3/4 pound very ripe tomatoes)

1 cup fresh tomato puree ( made from about 3/4 pound very ripe tomatoes )

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

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

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


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


Input: 1 1/2 cups walnuts


Input: 8 whole cloves


Input: 1 small dried red chili pepper, bruised

1 small dried red chili pepper , bruised

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 black peppercorns


Input: 1 stick cinnamon


Input: 1/2 teaspoon mustard seed


Input: 2 teaspoons paprika


Input: 1/4 teaspoon ground mace


Input: 1 cup 5 percent red-wine vinegar (see note)

1 cup 5 percent red-wine vinegar ( see note )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 cloves garlic, peeled and split

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup sugar


Input: 2 large onions, peeled and sliced

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: 6 pounds ripe tomatoes, washed and coarsely chopped

6 pounds ripe tomatoes , washed and coarsely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound fresh fettuccine


Input: 1 cup freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 small sprigs of rosemary, for garnish

6 small sprigs of rosemary , for garnish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large, ripe tomatoes, peeled, seeded and coarsely chopped

2 large , ripe tomatoes , peeled , seeded and coarsely chopped

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

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

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


Input: 1 medium onion, peeled and finely chopped

1 medium onion , peeled and finely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small clove garlic, peeled and minced

1 small clove garlic , peeled and minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Small basil leaves, for garnish

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 ounces fresh shiitake mushrooms, cleaned, stems removed and thickly sliced

10 ounces fresh shiitake mushrooms , cleaned , stems removed and thickly sliced

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

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

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


Input: 1 tablespoon vegetable oil


Input: 3 tablespoons unsalted butter


Input: 2 sprigs fresh rosemary, each approximately 4 inches long

2 sprigs fresh rosemary , each approximately 4 inches long

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups heavy cream


Input: 2 tablespoons fresh lemon juice


Input: 1 pint milk


Input: White pepper to taste


Input: 1/2 cup heavy cream, chilled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup loosely packed fresh basil leaves, finely chopped

1/2 cup loosely packed fresh basil leaves , finely chopped

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

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Input: 1 pint rich chicken stock (see note)

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

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Input: 4 large shallots or 1 medium onion, peeled and thinly sliced

4 large shallots or 1 medium onion , peeled and thinly sliced

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

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Input: 2 1/2 teaspoons salt, or to taste

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

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Input: 3 pounds juicy, ripe tomatoes, peeled, seeded and coarsely chopped

3 pounds juicy , ripe tomatoes , peeled , seeded and coarsely chopped

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

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Input: 2 teaspoons coarse or kosher salt

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 tablespoons olive oil


Input: 2 large cloves garlic, peeled and minced

2 large cloves garlic , peeled and minced

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

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Input: 1/2 cup finely chopped fresh basil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons salt


Input: Freshly ground black pepper


Input: 3 to 4 large tomatoes, thinly sliced

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

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Input: 3 tablespoons freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons unsalted butter


Input: 2 teaspoons salt


Input: 1/4 cup finely chopped fresh basil

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

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Input: 1 cup freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons olive oil


Input: 3 cups unbleached all-purpose flour


Input: 1/2 cup warm water between 105 and 115 degrees

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

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Input: 1 package rapid-rise or regular active dry yeast

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

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Input: 1 medium onion, peeled and finely chopped

1 medium onion , peeled and finely chopped

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

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Input: Whipped cream or vanilla ice cream

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons melted unsalted butter


Input: 2 cups rhubarb, in 1-inch pieces

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

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Input: 2 cups fresh strawberries, hulled and halved

2 cups fresh strawberries , hulled and halved

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

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Input: 1 cup finely chopped pecans


Input: 1 cup light brown sugar


Input: 2 1/3 cups chicken stock


Input: Salt to taste


Input: 1 1/4 cups flour


Input: Pinch of salt


Input: 6 tablespoons cold unsalted butter in small pieces

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

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Input: 3 tablespoons ice water (approximately)

3 tablespoons ice water ( approximately )

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

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Input: 1 1/2 cups long-grain rice


Input: 1 tablespoon Chinese five-spice powder


Input: 1 tablespoon minced fresh parsley


Input: 1 tablespoon olive oil


Input: 1 teaspoon minced fresh ginger


Input: 1 clove garlic, minced


Input: 1/2 cup sliced onions


Input: 1 white turnip, peeled and cut into matchsticks

1 white turnip , peeled and cut into matchsticks

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

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Input: 1/4 pound snow peas, trimmed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pound slender asparagus, slant-cut in 1-inch lengths

1/4 pound slender asparagus , slant-cut in 1-inch lengths

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

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Input: 1/2 cup chicken stock


Input: 3 tablespoons minced scallions


Input: 1/2 teaspoon fresh rosemary


Input: 3 cloves garlic, minced


Input: 3 tablespoons olive oil


Input: 1 tablespoon Chinese oyster sauce


Input: 1/2 teaspoon cornstarch


Input: 1 tablespoon white wine vinegar


Input: 3 tablespoons dry white wine


Input: 1/2 teaspoon five-spice powder


Input: 2 pounds boneless leg of lamb

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 tablespoons light soy sauce


Input: 3 tablespoons warm water


Input: 1 tablespoon sweet vermouth


Input: 1 1/4 cups part-skim ricotta cheese, pureed until smooth in a blender

1$1/4 cups part-skim ricotta cheese , pureed until smooth in a blender

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

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Input: 2 cups strawberries, hulled and halved for garnish

2 cups strawberries , hulled and halved for garnish

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

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Input: 1/4 cup Amaretto di Saronna liqueur

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2/3 cup unsweetened cocoa powder


Input: 1 1/4 cups part-skim ricotta cheese, pureed until smooth in a blender

1$1/4 cups part-skim ricotta cheese , pureed until smooth in a blender

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

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Input: 4 ripe passion fruit


Input: 3 tablespoons passion fruit jelly (available in specialty food shops)

3 tablespoons passion fruit jelly ( available in specialty food shops )

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

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Input: 2 tablespoons lemon juice


Input: 6 tablespoons water, plus 1/4 cup warm water

6 tablespoons water , plus 1/4 cup warm water

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

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Input: 1/4 cup sugar


Input: 1 tablespoon unflavored gelatin


Input: 1/2 teaspoon pure vanilla extract


Input: 1/4 cup confectioners' sugar, plus 1 1/2 teaspoons for garnish

1/4 cup confectioners' sugar , plus 1$1/2 teaspoons for garnish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 8 ounces semisweet chocolate chips


Input: 5 tablespoons nonfat dry milk powder

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2/3 cup low-fat milk


Input: 2 tablespoons cold water


Input: 8 tablespoons melted polyunsaturated margarine


Input: 1 1/2 teaspoons unflavored gelatin


Input: 1 cup freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons peanut or neutral oil, like grapeseed or corn

4 tablespoons peanut or neutral oil , like grapeseed or corn

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

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Input: 1 pound frozen bell pepper strips, preferably a mixture of red and yellow

1 pound frozen bell pepper strips , preferably a mixture of red and yellow

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

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


Input: Salt and pepper


Input: 4 cups cooked rice, preferably long grain

4 cups cooked rice , preferably long grain

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

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Input: 2 tablespoons good soy sauce, or to taste

2 tablespoons good soy sauce , or to taste

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

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Input: 1 tablespoon dark sesame oil


Input: 1 cup ground Amaretto di Saronna cookie crumbs

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

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Input: 1 cup ground graham cracker crumbs

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: About 1 cup ricotta, preferably fresh

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

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Input: 1 tablespoon softened butter


Input: 1 pound penne, ziti or other cut pasta

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

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Input: 4 or 5 eggs


Input: Freshly grated Parmesan


Input: Salt and pepper


Input: 1 cup frozen peas


Input: Salt and pepper


Input: 3 tablespoons extra virgin olive oil

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

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Input: 1 1/2 cups frozen diced rutabaga


Input: Chopped fresh parsley leaves for garnish

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

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Input: Salt and pepper


Input: 4 tablespoons butter, more or less

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

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Input: 3 large eggs


Input: 1/4 cup brandy


Input: 1 large chicken, about 5 pounds, cleaned and trimmed

1 large chicken , about 5 pounds , cleaned and trimmed

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

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Input: 4 cups stock or water


Input: 1 large onion, whole and unpeeled

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

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Input: 1/2 cup dried porcini mushrooms, optional

1/2 cup dried porcini mushrooms , optional

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

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Input: 1/2 cup pearl barley


Input: 1 pound frozen chopped green beans

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound frozen corn


Input: 1/2 pound frozen diced carrots


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup heavy cream


Input: 1/4 cup minced flat-leaf parsley


Input: 3 cloves garlic, minced


Input: 1/2 cup walnuts, toasted and ground

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

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Input: 3 ounces smoked bacon, diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup minced shallots


Input: 1/4 cup extra virgin olive oil, plus oil for pan

1/4 cup extra virgin olive oil , plus oil for pan

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

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Input: 1 pound other assorted mushrooms, coarsely chopped

1 pound other assorted mushrooms , coarsely chopped

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

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Input: 12 ounces shiitake mushrooms, stemmed and coarsely chopped

12 ounces shiitake mushrooms , stemmed and coarsely chopped

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

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Input: 1/2 ounce dried black trumpet or tree ear mushrooms

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

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Input: 2 tablespoons mango chutney


Input: 3 cups red wine


Input: 1 cup Madeira


Input: 2 quarts beef, veal or chicken stock

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

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Input: 1/2 cup tamarind paste


Input: 2 tablespoon tomato paste


Input: Salt and pepper to taste


Input: 1 to 2 tablespoons ground cumin

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

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Input: 7 tablespoons olive oil


Input: 4 pounds (trimmed weight) beef cheeks

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

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NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 2 sprigs fresh sage


Input: 3 bunches fresh thyme


Input: 1 stalk lemongrass


Input: 1 head garlic, cloves peeled

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

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Input: 1 onion


Input: 2 ounces ginger root


Input: 1/4 cup hazelnut oil


Input: Arugula leaves for garnish


Input: 1 carrot


Input: 4 ounces horseradish root, scrubbed

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

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Input: 1/4 cup sherry vinegar or other vinegar

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 stalks celery, trimmed


Input: 1 1/2 tablespoons chopped parsley


Input: 1  jalapeno, seeded and minced

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

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Input: 1/4 cup onion, finely chopped

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

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Input: 1 clove garlic, peeled and minced

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 carrots, peeled and thinly sliced

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

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Input: 1 leek, white part only, thinly sliced

1 leek , white part only , thinly sliced

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

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Input: 1 small onion, peeled, spiked with a whole clove

1 small onion , peeled , spiked with a whole clove

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 1/2 tablespoons olive oil


Input: 8 ounces French green lentils, rinsed

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

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Input: 3 bay leaves


Input: 3 cups chicken stock


Input: About 8 tablespoons olive oil


Input: Mirepoix (3 carrots, 2 onions, 1 stalk celery, 1/2 head of garlic, all peeled and chopped; 1 tablespoon black peppercorns; 1 bay leaf)

Mirepoix ( 3 carrots , 2 onions , 1 stalk celery , 1/2 head of garlic , all peeled and chopped; 1 tablespoon black peppercorns; 1 bay leaf )

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

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

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

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 YesPAREN YesPAREN


Input: 1 tablespoon white peppercorns


Input: 1/4 bunch thyme


Input: 1 stalk celery, thinly sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 head garlic, peeled


Input: 4 ounces sliced bacon, cut into 1 1/82-inch pieces

4 ounces sliced bacon , cut into 1$1/82-inch pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Lentil salad (see recipe)

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup Dijon mustard


Input: 1/2 cup cornmeal


Input: Salt to taste


Input: 5 pounds pork cheeks, trimmed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon unsalted butter


Input: Coarse salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 2 tablespoons walnut oil


Input: 4 Idaho potatoes


Input: 6 scallions


Input: 1/2 cup milk


Input: 3 tablespoons unsalted butter


Input: Coarse salt and freshly ground pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 Idaho potatoes


Input: 1/2 pound Gruyere cheese


Input: 1/2 cup heavy cream


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: 3 tablespoons unsalted butter


Input: Coarse salt and freshly ground pepper to taste

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

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Input: 1 pound round white potatoes, peeled and sliced thin

1 pound round white potatoes , peeled and sliced thin

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

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Input: 1/2 cup heavy cream


Input: 1 vanilla bean, split in half lengthwise and seeds scraped

1 vanilla bean , split in half lengthwise and seeds scraped

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

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Input: 1 1/2 cups sour cream


Input: 1/4 cup plus 2 tablespoons bread flour, sifted

1/4 cup plus 2 tablespoons bread flour , sifted

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

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Input: Pinch cream of tartar


Input: 1/4 cup plus 2 tablespoons sugar

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Vanilla ice cream


Input: 18 Nabisco chocolate wafers, finely crushed

18 Nabisco chocolate wafers , finely crushed

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

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Input: 1/4 teaspoon cinnamon


Input: 1/4 cup butter, melted


Input: 1 pound cream cheese, room temperature

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

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Input: 2 eggs at room temperature, lightly beaten

2 eggs at room temperature , lightly beaten

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

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Input: 2/3 cup plus 3 tablespoons sugar

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 ounces top-quality white chocolate


Input: 5 eggs at room temperature, separated

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

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Input: 3 vanilla beans, split in half lengthwise and seeds scraped

3 vanilla beans , split in half lengthwise and seeds scraped

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

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Input: Salt to taste


Input: 3/4 pound imported farfalle or penne

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 7 tablespoons butter; more for molds

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons olive oil


Input: 1 medium onion, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 garlic cloves, finely chopped

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

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Input: 2 tablespoons finely chopped flat-leaved parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups coarsely chopped tomatoes


Input: 4 cups assorted wild mushrooms, like chanterelles, pleurotes, shiitake and morels (halve any large mushrooms)

4 cups assorted wild mushrooms , like chanterelles , pleurotes , shiitake and morels ( halve any large mushrooms )

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

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


Input: 1 1/4 teaspoons cream of tartar


Input: 1 teaspoon vanilla


Input: 2 tablespoons grated orange zest


Input: 3/4 cup freshly squeezed orange juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 7 large eggs, separated, plus 3 egg whites

7 large eggs , separated , plus 3 egg whites

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

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Input: 1 1/2 cups sugar


Input: 1/2 cup safflower oil


Input: 1/2 cup superfine sugar


Input: 1/2 teaspoon cinnamon


Input: 2 1/2 cups sifted cake flour


Input: 2 teaspoons baking powder


Input: 1/2 teaspoon salt


Input: 2/3 cup blanched, sliced almonds

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup sugar


Input: 1 cup unsalted butter


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


Input: 1/4 teaspoon salt


Input: 4 large eggs


Input: 1/2 16-inch loaf Italian bread


Input: 5 or 6 ounces peas, at room temperature

5 or 6 ounces peas , at room temperature

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

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Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound asparagus (preferably pencil-thin)

1/2 pound asparagus ( preferably pencil-thin )

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

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Input: 4 tablespoons olive oil


Input: Salt and freshly ground black pepper to taste

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

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Input: 1 cup arborio rice


Input: 6 small chopped fresh plum tomatoes or crushed canned plum tomatoes

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

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Input: 3 large cloves garlic, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon turmeric


Input: 1 4-ounce can chopped mild jalapeno peppers

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

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Input: 1 pound boneless and skinless chicken breasts, cut in fine strips

1 pound boneless and skinless chicken breasts , cut in fine strips

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

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


Input: 2 medium-size onions, chopped coarse

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons good-quality olive oil


Input: 3 to 4 cups chicken stock or broth

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

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Input: Coarsely ground black pepper


Input: 4 cups torn romaine lettuce


Input: 1/4 pound feta, preferably French goat's-milk feta

1/4 pound feta , preferably French goat's-milk feta

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

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Input: 2 tablespoons best quality olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon balsamic vinegar or red-wine vinegar

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 medium red onion, very thinly sliced

1/2 medium red onion , very thinly sliced

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

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Input: 1/2 teaspoon coarse kosher salt


Input: Salt to taste


Input: 1/2 small cucumber, peeled, halved and seeded

1/2 small cucumber , peeled , halved and seeded

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

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Input: 1/2 cup whole-milk yogurt, preferably sheep's milk

1/2 cup whole-milk yogurt , preferably sheep's milk

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

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Input: 1 tablespoon olive oil


Input: 1/2 medium onion, chopped

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


Input: 1/2 teaspoon garam masala


Input: 4 cups frozen small peas


Input: 2 stalks celery, thinly sliced

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

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Input: 3 scallions, thinly sliced


Input: 3/4 cup Miracle Whip


Input: 1 1/2 tablespoons white-wine vinegar


Input: Salt to taste


Input: 2 eggs


Input: 1/2 cup, halved and thinly sliced, small sweet pickles

1/2 cup , halved and thinly sliced , small sweet pickles

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

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Input: Salt


Input: 1 tablespoon sesame seeds


Input: 2 tablespoons soy sauce, or to taste

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

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Input: 2 tablespoons lemon juice


Input: 1/2 teaspoon sugar


Input: 1 1/2 pounds white potatoes, scrubbed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and pepper to taste

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


Input: 1 clove garlic, lightly smashed

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

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Input: About 1/4 cup extra virgin olive oil

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

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Input: 2 pounds tomatoes


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup basil leaves, torn

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 to 6 small to medium eggplants, or 1 large one, about 1 1/2 pounds

4 to 6 small to medium eggplants , or 1 large one , about 1$1/2 pounds

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

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Input: 6 cups greens, preferably romaine, endive, escarole, radicchio or chicory, roughly chopped

6 cups greens , preferably romaine , endive , escarole , radicchio or chicory , roughly chopped

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

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Input: 1 tablespoon milk


Input: 1 teaspoon sugar


Input: Juice of 1 lemon, or to taste

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

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Input: 1 cup sour cream


Input: 3 hard-cooked eggs


Input: 4 anchovy fillets, with some of their oil

4 anchovy fillets , with some of their oil

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

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Input: 3 tablespoons capers, with a bit of their liquid

3 tablespoons capers , with a bit of their liquid

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

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Input: 1/2 cup pitted black olives, preferably oil-cured or calamatas

1/2 cup pitted black olives , preferably oil-cured or calamatas

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cucumber


Input: 1/2 cup chopped parsley or cilantro leaves for garnish

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

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Input: 3 leeks, white and light green parts only, sliced thinly crosswise

3 leeks , white and light green parts only , sliced thinly crosswise

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

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

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


Input: 2 ripe tomatoes or cherry tomatoes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and pepper to taste

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


Input: 3 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice of 1 lemon, or to taste

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Ground Urfa or other mild chilies to taste (optional)

Ground Urfa or other mild chilies to taste ( optional )

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

YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons chopped mint or cilantro

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon orange juice


Input: 2 tablespoons fresh lime juice


Input: 1/4 teaspoon freshly ground black pepper

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

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Input: 1 tablespoon salt


Input: 1/2 cup chopped parsley


Input: About 12 radishes, thinly sliced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons chopped pitted black olives, preferably imported

2 tablespoons chopped pitted black olives , preferably imported

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup dry white wine, chicken stock or water

1/3 cup dry white wine , chicken stock or water

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

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Input: 2 tablespoons bottled capers


Input: 1 cup peeled, seeded and diced tomatoes (canned are fine; drain them first)

1 cup peeled , seeded and diced tomatoes ( canned are fine; drain them first )

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

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


Input: 4 plump boneless, skinless chicken breast halves, 1 1/2 to 2 pounds

4 plump boneless , skinless chicken breast halves , 1$1/2 to 2 pounds

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

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

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


Input: 2 tablespoons extra virgin olive oil or butter, or a combination

2 tablespoons extra virgin olive oil or butter , or a combination

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

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

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


Input: 1 teaspoon balsamic vinegar


Input: 1 teaspoon Dijon mustard


Input: 1 teaspoon olive oil


Input: 8 ounces green beans


Input: 1/4 cup minced red onion


Input: 1 ounce Parmigiano Reggiano


Input: 8 tablespoons fine-ground cornmeal


Input: 1 teaspoon sugar


Input: Freshly ground whole black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/4 cups no-salt-added chicken stock


Input: 1 teaspoon dried oregano


Input: 1 teaspoon dried thyme


Input: 14 ounces no-salt-added tomato puree


Input: 3 ounces no-salt-added tomato paste


Input: 3/4 cup dry white wine


Input: 6 ounces low-fat chicken or turkey sausage

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 ounces zucchini


Input: 1 teaspoon olive oil


Input: 1 large clove garlic


Input: 2 tablespoons paprika


Input: 2 tablespoons ground coriander


Input: 3 tablespoons ground black pepper


Input: 8 teaspoons mustard oil


Input: 1 slice rye toast per serving

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 ounces whole onion or 7 ounces ready-cut (1 2/3 cups)

8 ounces whole onion or 7 ounces ready-cut ( 1$2/3 cups )

B-QTY B-UNIT I-COMMENT B-NAME B-COMMENT I-COMMENT B-UNIT 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: 5 bay leaves


Input: 1/2 cup molasses


Input: 2 tablespoons cayenne pepper


Input: 1/2 pound shallots, peeled


Input: 1 bunch fresh Italian parsley


Input: 2 bunches fresh coriander


Input: 1/2 cup sugar


Input: 3 tablespoons cracked pepper


Input: 1 cup coarse kosher salt


Input: 1 side of fresh salmon, about 2 to 2 1/2 pounds, skin and bones removed

1 side of fresh salmon , about 2 to 2$1/2 pounds , skin and bones removed

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

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

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


Input: Salt and freshly ground pepper


Input: 1/2 cup sherry vinegar


Input: 1/4 cup extra-virgin olive oil


Input: 2 1/2 pounds fresh salmon fillet, skin on, small bones removed

2$1/2 pounds fresh salmon fillet , skin on , small bones removed

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

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

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


Input: 1 5-pound whole chicken (or two smaller ones)

1 5-pound whole chicken ( or two smaller ones )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Sherry vinegar and roasted chicken sauce (see recipe)

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Salt and freshly ground pepper

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


Input: 1/4 cup olive oil


Input: 2 eggs


Input: Butter for cookie sheet


Input: Strawberry almond salsa (see recipe)

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup toasted sliced almonds


Input: 1 pint fresh strawberries, hulled and rinsed

1 pint fresh strawberries , hulled and rinsed

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: 1/2 teaspoon chopped serrano or jalapeno chilies

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons chopped mint leaves


Input: 1/4 cup Amaretto


Input: 1/4 cup sugar


Input: 1/8 cup cumin seed


Input: 1/8 cup coriander seed


Input: 1/8 cup fennel seed


Input: 1/8 cup black mustard seed (available in Indian groceries)

1/8 cup black mustard seed ( available in Indian groceries )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/8 cup black onion seed (available in Indian groceries)

1/8 cup black onion seed ( available in Indian groceries )

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

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Input: 2 tablespoons sugar


Input: 1 1/4 cups milk


Input: 3/4 cup all-purpose flour


Input: 1/4 cup plus 2 tablespoons unsweetened cocoa

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Input: 3 egg yolks


Input: 1/4 cup Kahlua


Input: 3/4 cup sugar


Input: 2 eggs


Input: 1/4 cup cocoa


Input: 3 1/2 cups milk


Input: 2 tablespoons cornstarch


Input: 2 teaspoons active dry yeast


Input: 6 egg yolks


Input: 5 large eggs


Input: 1 tablespoon salt


Input: 8 to 8 1/2 cups all-purpose flour

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

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Input: Poppy or sesame seeds for sprinkling

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

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Input: 1 1/4 cups heavy cream


Input: 1 3/4 cups milk


Input: 1/4 cup plus one tablespoon sugar

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Input: 20 crushed white peppercorns


Input: 1 1/2 packages active dry yeast (1 1/2 tablespoons)

1$1/2 packages active dry yeast ( 1$1/2 tablespoons )

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

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Input: 1 tablespoon plus 1/2 cup sugar

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup vegetable oil, more for greasing bowl

1/2 cup vegetable oil , more for greasing bowl

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

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Input: 2 teaspoons fresh savory (optional)

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

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Input: Freshly ground black pepper


Input: 1/2 pound fresh green beans


Input: 1 15- or 16-ounce can tomato puree, no salt added

1 15- or 16-ounce can tomato puree , no salt added

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

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Input: 1 teaspoon sun-dried-tomato paste


Input: 1/2 cup dry red wine


Input: 1 cup frozen peas


Input: 1 tablespoon balsamic vinegar


Input: 3 tablespoons raisins


Input: 1/8 to 1/4 teaspoon hot-pepper flakes

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Input: 1 teaspoon ground cumin


Input: 1/2 teaspoon ground coriander


Input: 2 teaspoons olive oil


Input: 1 clove garlic


Input: 12 ounces new potatoes


Input: 1/2 cup red lentils


Input: 8 ounces whole onion or 7 ounces chopped, ready-cut onion (1 2/3 cups)

8 ounces whole onion or 7 ounces chopped , ready-cut onion ( 1$2/3 cups )

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

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Input: 1 tablespoon grated lemon zest


Input: 1 cup sliced almonds


Input: 2 egg whites, whisked until frothy

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

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Input: Confectioners' sugar


Input: 1 ounce of Hennessy


Input: 1 ounce of Hpnotiq


Input: 3 maraschino cherries with stems


Input: Butter for greasing baking sheet

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


Input: 3/4 cup sugar


Input: 3/4 cup all-purpose flour, plus additional for rolling

3/4 cup all-purpose flour , plus additional for rolling

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

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Input: 1/4 teaspoon almond extract


Input: 1 egg yolk


Input: 1 tablespoon water


Input: 1/2 teaspoon kosher salt


Input: 6 tablespoons unsalted butter, cut into small pieces

6 tablespoons unsalted butter , cut into small pieces

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

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Input: 1 tablespoon grated lemon zest


Input: 1/3 cup slivered almonds


Input: 2 1/2 tablespoons sugar


Input: 1 cup fresh lemon juice


Input: 4 tablespoons unsalted butter, cut into small pieces

4 tablespoons unsalted butter , cut into small pieces

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

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Input: 1 tablespoon grated lemon zest


Input: 6 eggs


Input: 1 1/2 cups sugar


Input: 1/2 cup confectioners' sugar


Input: 1/2 cup fresh lemon juice


Input: 1/2 teaspoon kosher salt


Input: 3/4 cup sour cream


Input: 1 teaspoon baking powder


Input: 3 eggs


Input: 1 teaspoon vanilla extract


Input: 1/2 teaspoon baking soda


Input: 1 1/4 cups sugar


Input: 4 teaspoons grated lemon zest


Input: 1/4 cup fresh lemon juice, plus more if needed

1/4 cup fresh lemon juice , plus more if needed

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

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Input: 4 large lemons


Input: 1 4-to-5-pound chicken


Input: 1 teaspoon kosher salt


Input: Freshly ground pepper to taste

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


Input: 2 small onions, peeled and quartered

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

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Input: 1/2 cup unsalted butter, at room temperature, plus additional for greasing pan

1/2 cup unsalted butter , at room temperature , plus additional for greasing pan

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

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

2 cups all-purpose flour , plus additional for pan

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

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Input: 3 tablespoons fresh lemon juice


Input: 1 teaspoon kosher salt


Input: 1/2 preserved lemon (see recipe), cut into 1/8-inch cubes

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

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Input: 1 small onion, peeled and finely chopped

1 small onion , peeled and finely chopped

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

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Input: 2 teaspoons black peppercorns


Input: 1 tablespoon cardamom pods


Input: 1/2 cup kosher salt


Input: 7 lemons


Input: 4 teaspoons sliced almonds


Input: 4 teaspoons chopped fresh mint


Input: 2 teaspoons grated lemon zest


Input: 2 tablespoons blanched slivered almonds


Input: 1 1/2 cups stale, crustless white bread, cut into 1-inch cubes

1$1/2 cups stale , crustless white bread , cut into 1-inch cubes

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

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Input: 2 cloves garlic, peeled and chopped

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

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Input: 1/2 cup fresh lemon juice


Input: 2 cups cold club soda or seltzer

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

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Input: 4 medium cucumbers, peeled and seeded

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

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Input: 4 small zucchini, peeled

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


Input: 4 scallions


Input: 10 kaffir lime leaves (available where Thai ingredients are sold)

10 kaffir lime leaves ( available where Thai ingredients are sold )

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

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Input: 1 cup sugar


Input: 6 cups chicken stock, preferably homemade and unsalted

6 cups chicken stock , preferably homemade and unsalted

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

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Input: 2 cups water


Input: 1/4 cup fresh bread crumbs


Input: 1/4 teaspoon freshly ground black pepper

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

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Input: 1 teaspoon coarse salt


Input: 1 bouquet garni: 1 whole clove, 1 bay leaf, 2 sprigs parsley, 1 sprig thyme, all wrapped in cheesecloth

1 bouquet garni: 1 whole clove , 1 bay leaf , 2 sprigs parsley , 1 sprig thyme , all wrapped in cheesecloth

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

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Input: 2 medium carrots, cut into 3/8-inch pieces (approximately 1 1/2 to 2 cups)

2 medium carrots , cut into 3/8-inch pieces ( approximately 1$1/2 to 2 cups )

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

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Input: 6 shallots, peeled and left whole (separate cloves)

6 shallots , peeled and left whole ( separate cloves )

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

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Input: 1 pinch dried oregano


Input: 1 pinch dried thyme


Input: 1 pinch ground clove


Input: 1 pinch ground cardamom


Input: 3 tablespoons fresh flat-leaf parsley, chopped

3 tablespoons fresh flat-leaf parsley , chopped

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

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Input: 3 tablespoons fresh coriander, chopped

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

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Input: 1 1/2 cups green lentils (or substitute brown lentils)

1$1/2 cups green lentils ( or substitute brown lentils )

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

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Input: 2 tablespoons rendered duck fat (or substitute lard or vegetable oil)

2 tablespoons rendered duck fat ( or substitute lard or vegetable oil )

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

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Input: 1 teaspoon cayenne pepper


Input: 1/2 teaspoon cinnamon powder


Input: 1/4 teaspoon freshly ground black pepper

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Input: Dried fennel branches (optional)

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

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Input: 1 pound lean lamb (leg or shoulder), trimmed of sinew and cut into 1-inch cubes

1 pound lean lamb ( leg or shoulder ) , trimmed of sinew and cut into 1-inch cubes

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

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Input: 1 teaspoon salt


Input: 1/4 pound fatback, cut into 1-inch cubes

1/4 pound fatback , cut into 1-inch cubes

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

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Input: 1/4 pound pancetta, cut into 1-inch cubes

1/4 pound pancetta , cut into 1-inch cubes

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

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Input: 1 lemon, quartered


Input: 1/3 cup picholine olives (or any firm, unpitted green olive), cracked with the flat of a chef's knife

1/3 cup picholine olives ( or any firm , unpitted green olive ) , cracked with the flat of a chef's knife

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

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Input: 3 to 4 tablespoons olive oil

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Input: 1 teaspoon crushed or coarsely ground fennel seeds

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

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Input: 1/2 teaspoon freshly ground pepper


Input: 1 cup extra-virgin olive oil


Input: 1 tablespoon Sherry vinegar (or substitute red-wine vinegar)

1 tablespoon Sherry vinegar ( or substitute red-wine vinegar )

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

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Input: 2 teaspoons lemon juice (optional)

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

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Input: 1/2 cup flat-leaf parsley, washed, dried and loosely packed

1/2 cup flat-leaf parsley , washed , dried and loosely packed

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

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Input: 1 1/2 cups arugula, washed, dried and loosely packed

1$1/2 cups arugula , washed , dried and loosely packed

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

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Input: 8 slices crusty French or Italian bread from a large round loaf

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

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Input: 1/4 teaspoon freshly ground black pepper

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

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Input: 1 3 1/2-pound roasting chicken, washed and dried well

1 3$1/2-pound roasting chicken , washed and dried well

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

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Input: 1 teaspoon lemon zest, finely chopped

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

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Input: 1 1/4 teaspoons salt


Input: 1 tablespoon finely chopped parsley


Input: 2 cloves garlic, finely chopped

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

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Input: 1/2 head of garlic, cut along the clove

1/2 head of garlic , cut along the clove

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

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Input: 1 sprig fresh rosemary


Input: 1 large onion cut into 1/8's

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

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Input: 2 ripe tomatoes, cored, or substitute 1 cup imported canned plum tomatoes, drained of juices

2 ripe tomatoes , cored , or substitute 1 cup imported canned plum tomatoes , drained of juices

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

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


Input: 2 tablespoons coarse salt


Input: 3 red peppers


Input: 2 medium eggplants, sliced crosswise into 1/2-inch-thick disks

2 medium eggplants , sliced crosswise into 1/2-inch-thick disks

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

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Input: Grated Parmesan for serving


Input: 1 tablespoon flour


Input: 1 cup whole milk


Input: 1 1/2 pounds homemade or store-bought gnocchi

1$1/2 pounds homemade or store-bought gnocchi

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

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Input: 1/2 teaspoon freshly ground black pepper

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

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Input: 1/2 teaspoon kosher salt, plus more to taste

1/2 teaspoon kosher salt , plus more to taste

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

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Input: 1/2 teaspoon fresh chopped thyme


Input: 1 tablespoon tomato paste


Input: 2 cloves garlic, peeled and minced

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

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Input: 1 cup beef, veal or chicken stock

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

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Input: 1/2 cup white wine


Input: 1/2 celery stalk, minced


Input: 1 small onion, peeled and minced

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

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Input: 1 carrot, minced


Input: 2 teaspoons tomato paste


Input: 1/2 teaspoon kosher salt, plus more to taste

1/2 teaspoon kosher salt , plus more to taste

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

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Input: 1/2 teaspoon freshly ground black pepper

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

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Input: 1 1/4-inch-thick slice pancetta, finely chopped

1$1/4-inch-thick slice pancetta , finely chopped

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Input: 1 1/4 pounds lean ground meat


Input: 1 tablespoon olive oil


Input: Grated Parmesan for serving


Input: 1/4 cup coarsely chopped fresh chives for garnish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound homemade or store-bought gnocchi

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Input: 1/4 cup white wine or chicken or mushroom stock

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Input: Pinch red-pepper flakes


Input: 4 cloves garlic, peeled and sliced

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Input: 2 tablespoons olive oil


Input: 2 tablespoons unsalted butter


Input: 1 1/4 pounds mixed wild mushrooms, like shiitake, cremini, oyster, chanterelle or boletus

1$1/4 pounds mixed wild mushrooms , like shiitake , cremini , oyster , chanterelle or boletus

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Input: 1 tablespoon olive oil


Input: 1 1/2 cups all-purpose flour, plus more as needed

1$1/2 cups all-purpose flour , plus more as needed

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Input: 1/4 teaspoon freshly ground black pepper

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Input: 1/3 cup grated Parmesan


Input: 1 large egg, lightly beaten

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

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Input: 1 1/2 teaspoons finely chopped fresh thyme

1$1/2 teaspoons finely chopped fresh thyme

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Input: 1 3/4 teaspoons salt


Input: 2 pinches freshly grated nutmeg


Input: 1 1/2 cups all-purpose flour, plus more as needed

1$1/2 cups all-purpose flour , plus more as needed

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Input: 1 tablespoon olive oil


Input: 15 ounces (1 1/4 cups) whole-milk ricotta

15 ounces ( 1$1/4 cups ) whole-milk ricotta

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Input: 2 teaspoons salt


Input: 3/4 teaspoon finely chopped fresh tarragon

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Input: 4 egg whites


Input: 3 tablespoons granulated sugar


Input: 4 medium russet potatoes, peeled, halved, boiled until tender and mashed until smooth

4 medium russet potatoes , peeled , halved , boiled until tender and mashed until smooth

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Input: Pinch salt


Input: 2 tablespoons cocoa


Input: 5 tablespoons unsalted butter


Input: 8 small fresh strawberries, hulled

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Input: Butter and granulated sugar for molds

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Input: 6 ounces bittersweet chocolate, preferably Valrhona, coarsely chopped (see note above)

6 ounces bittersweet chocolate , preferably Valrhona , coarsely chopped ( see note above )

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Input: 1/4 cup water


Input: 1/4 cup light corn syrup


Input: 1 tablespoon confectioners' sugar


Input: 2 pints fresh strawberries, hulled

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Input: 1 cup heavy cream


Input: 1/4 cup granulated sugar


Input: Grated zest of 1 lime


Input: 1 cup granulated sugar


Input: 1 tablespoon melted butter


Input: 6 ounces bittersweet chocolate, preferably Valrhona, coarsely chopped (see note)

6 ounces bittersweet chocolate , preferably Valrhona , coarsely chopped ( see note )

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Input: 6 ounces white chocolate, preferably Valrhona, coarsely chopped (see note)

6 ounces white chocolate , preferably Valrhona , coarsely chopped ( see note )

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Input: 1/4 cup creme fraiche


Input: 1 sheet phyllo dough


Input: 1 ounce white coating chocolate (see note)

1 ounce white coating chocolate ( see note )

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Input: 2 2/3 cups heavy cream


Input: 1 cup heavy cream


Input: 2 mandarin oranges, all skin and pith removed, sections cut out from between membranes

2 mandarin oranges , all skin and pith removed , sections cut out from between membranes

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Input: Confectioners' sugar, optional


Input: 1 cup frozen raspberries, defrosted

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Input: 6 ounces bittersweet coating chocolate (see note)

6 ounces bittersweet coating chocolate ( see note )

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Input: 2 tablespoons cornstarch


Input: 1 large egg


Input: 1 tablespoon Chartreuse liqueur


Input: 1/4 cup plus 2 tablespoons granulated sugar

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Input: 2 tablespoons all-purpose flour


Input: 1 cup milk (do not use low-fat)

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Input: 1/2 vanilla bean, split


Input: 1/8 teaspoon granulated sugar


Input: 3/4 cup all-purpose flour


Input: 3 large eggs


Input: 1/8 teaspoon salt


Input: Extra virgin olive oil