Input: 1 pound leeks, white and light green parts only, rinsed thoroughly and sliced

1 pound leeks , white and light green parts only , rinsed thoroughly and sliced

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

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

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


Input: 1 small celery rib, sliced about 1/4 cup

1 small celery rib , sliced about 1/4 cup

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons white or yellow miso\n

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 1 pound Yukon gold or russet potatoes, peeled and diced

1 pound Yukon gold or russet potatoes , peeled and diced

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

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

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: A bouquet garni made with a bay leaf and 2 sprigs each thyme and parsley

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

YesCAP 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: Freshly ground pepper


Input: 1/4 cup chopped fresh flat-leaf parsley, chervil or tarragon

1/4 cup chopped fresh flat-leaf parsley , chervil or tarragon

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


Input: 2 1/2 tablespoons extra virgin olive oil

2$1/2 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 pound Yukon gold potatoes, peeled, in 1/2-inch dice

1 pound Yukon gold potatoes , peeled , in 1/2-inch dice

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: 1 cup finely chopped onion


Input: 1 ounce speck, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 smoked trout, skin and bones removed

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: 2 tablespoons minced fresh dill


Input: 7 large eggs, beaten


Input: Ground black pepper


Input: 1 cup sour cream


Input: 1 generous bunch amaranth, about 1/2 pound

1 generous bunch amaranth , about 1/2 pound

B-QTY O O B-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 small red onion, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons peanut or canola oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium leeks, white and light green parts only, cleaned and sliced

2 medium leeks , white and light green parts only , cleaned and sliced

B-QTY O B-NAME B-COMMENT I-COMMENT O I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT 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 medium spring onion, trimmed, or 1 bunch scallions, white and light green part only, chopped

1 medium spring onion , trimmed , or 1 bunch scallions , white and light green part only , chopped

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

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

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


Input: 2 tablespoons olive oil


Input: 1/2 bulb green garlic, minced 2 tablespoons minced

1/2 bulb green garlic , minced 2 tablespoons minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons minced ginger


Input: 1 teaspoon sesame seeds


Input: 1/4 to 1/2 teaspoon salt, to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: 1/8 teaspoon freshly ground pepper


Input: 1/4 teaspoon sugar


Input: Soy sauce to taste


Input: 1 cup rainbow quinoa (a mixture of equal parts white, red and black quinoa)

1 cup rainbow quinoa ( a mixture of equal parts white , red and black quinoa )

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

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


Input: 3 cups water


Input: Salt to taste


Input: 1/2 cup fresh lemon juice


Input: 1/2 teaspoon ground cumin


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: 1 cup finely chopped flat-leaf parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup finely chopped fresh mint

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bunch scallions, white part and green, finely chopped

1 bunch scallions , white part and green , finely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 red bell pepper, chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup finely diced cucumber


Input: Small leaves romaine lettuce, for garnish

Small leaves romaine lettuce , for garnish

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: In summer: 1 pound ripe tomatoes, cut in small dice

In summer: 1 pound ripe tomatoes , cut in small dice

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup cooked quinoa, preferably the red or black variety

3/4 cup cooked quinoa , preferably the red or black variety

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup sprouted lentils or sunflower seeds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 ounces wild arugula or baby arugula (4 cups tightly packed)

3 ounces wild arugula or baby arugula ( 4 cups tightly packed )

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

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: 1/4 red bell pepper, sliced thin

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup broken walnuts (3/4 ounce)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup crumbled feta (1 ounce)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 to 3 tablespoons chopped fresh herbs, like dill, tarragon, chives and parsley

2 to 3 tablespoons chopped fresh herbs , like dill , tarragon , chives and parsley

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

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

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


Input: 1 tablespoon fresh lemon juice


Input: 1 tablespoon sherry vinegar or red wine vinegar

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: freshly ground pepper


Input: 1/2 teaspoon Dijon mustard


Input: 1 small garlic clove, puréed with a pinch of salt

1 small garlic clove , puréed with a pinch of salt

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons extra virgin olive oil, or use half olive oil and half grapeseed oil

6 tablespoons extra virgin olive oil , or use half olive oil and half grapeseed oil

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

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 medium or large banana, preferably frozen, sliced

1 medium or large banana , preferably frozen , sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2/3 cup buttermilk, yogurt or almond milk

2/3 cup buttermilk , yogurt or almond milk

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon roasted unsalted almond butter

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon flaxseeds


Input: 1 teaspoon honey or agave nectar

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: A couple of drops of almond extract or vanilla

B-COMMENT I-COMMENT O I-COMMENT O B-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: 1 rabbit, cut into 8 pieces

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


Input: pepper


Input: 1 teaspoon ground Espelette pepper or hot Spanish paprika

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup white wine


Input: 5 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 large onion, chopped


Input: 3 garlic cloves, slivered


Input: 1 1/2 cups Spanish short grain rice (calasparra or bomba)

1$1/2 cups Spanish short grain rice ( calasparra or bomba )

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon tomato paste


Input: 3 1/2 cups chicken stock


Input: 1 tablespoon minced flat-leaf parsley leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons active dry yeast


Input: 1 1/2 cup lukewarm water


Input: 1 teaspoon honey, agave nectar, malt extract or rice syrup

1 teaspoon honey , agave nectar , malt extract or rice syrup

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN 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 whole-wheat flour


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

About 1$1/3 cups unbleached all-purpose flour

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons salt


Input: 3 1/2 cups all-purpose flour, or as needed

3$1/2 cups all-purpose flour , or as needed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons kosher salt


Input: 3 1/2 teaspoons baking powder


Input: 11 tablespoons very cold unsalted butter, cut into 1-inch cubes

11 tablespoons very cold unsalted butter , cut into 1-inch cubes

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 1/4 cups buttermilk


Input: 2 tablespoons canola oil


Input: 2 1/2 pounds bone-in chicken thighs, skin removed

2$1/2 pounds bone-in chicken thighs , skin removed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup Madras curry powder


Input: 2 lemon grass stalks, tops trimmed, bases halved lengthwise and smashed

2 lemon grass stalks , tops trimmed , bases halved lengthwise and smashed

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

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

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


Input: 3 white onions, cut into 3/4-inch dice

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: 1/2 to 3/4 cup fish sauce

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 large carrots, peeled and cut into 3/4-inch dice

4 large carrots , peeled and cut into 3/4-inch dice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 large Yukon Gold or baking potatoes, peeled and cut into 3/4-inch dice

3 large Yukon Gold or baking potatoes , peeled and cut into 3/4-inch dice

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

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

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


Input: 1 1/4 cups coconut milk


Input: 4 pounds fava beans, shelled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste about 1 teaspoon

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 garlic clove, mashed in a mortar and pestle with 1/4 teaspoon salt

1 garlic clove , mashed in a mortar and pestle with 1/4 teaspoon salt

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

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

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


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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Imported black olives for garnish

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


Input: 1 1/4 cups all-purpose flour


Input: 1/4 teaspoon salt


Input: 1 tablespoon sugar


Input: 6 tablespoons butter, chilled and cut into 10 pieces

6 tablespoons butter , chilled and cut into 10 pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons vegetable shortening, chilled

4 tablespoons vegetable shortening , chilled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons fresh ginger, peeled and grated

2 tablespoons fresh ginger , peeled and grated

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large egg, beaten, for glazing rim

B-QTY O 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: 4 cups rhubarb about 5 large stalks, halved lengthwise and chopped into 1/2-inch pieces

4 cups rhubarb about 5 large stalks , halved lengthwise and chopped into 1/2-inch pieces

B-QTY O 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 NoCAP

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


Input: 1 pint strawberries, sliced


Input: 3/4 cup sugar


Input: 1/3 cup all-purpose flour


Input: Finely grated zest of 1 orange

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup all-purpose flour, plus additional as needed

1/2 cup all-purpose flour , plus additional as needed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup light brown sugar


Input: 1/4 teaspoon salt


Input: 1/2 teaspoon cinnamon


Input: 1/2 teaspoon ground ginger


Input: 8 tablespoons butter, chilled and cut in pieces

8 tablespoons butter , chilled and cut in pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons candied ginger, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

1/2 cup pecans , lightly toasted , chopped fine

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: Vanilla ice cream, for serving

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons lemon juice, or as needed

3 tablespoons lemon juice , or as needed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Finely grated zest of half a lemon

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon Dijon mustard


Input: 1/2 teaspoon ground fennel seed


Input: 4 to 6 anchovy fillets, rinsed and chopped

4 to 6 anchovy fillets , rinsed and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: pepper


Input: 1/2 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 cooked cannellini beans, drained

2 cups cooked cannellini beans , drained

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: pepper


Input: Pinch red pepper flakes


Input: 6 to 8 large, fat asparagus spears, snapped and peeled

6 to 8 large , fat asparagus spears , snapped and peeled

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

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


Input: 6 radishes


Input: 1 small fennel bulb, trimmed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small sweet spring onion, or a few scallions, finely chopped

1 small sweet spring onion , or a few scallions , finely chopped

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

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

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


Input: Chopped parsley, basil or dill, for garnish

Chopped parsley , basil or dill , for garnish

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon black peppercorns


Input: 2 teaspoons sugar


Input: 1 3/4 teaspoons kosher salt


Input: 1/2 teaspoon finely grated orange zest

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 one-pound, skin-on salmon fillet

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup chopped fennel fronds, more for serving

1/2 cup chopped fennel fronds , more for serving

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons chopped fresh tarragon


Input: 2 small garlic cloves, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Sea salt


Input: 12 tablespoons unsalted butter, softened

12 tablespoons unsalted butter , softened

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon chopped fennel fronds, more for garnish

1 tablespoon chopped fennel fronds , more for garnish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon finely chopped fresh tarragon

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 teaspoon finely grated orange zest

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon coarsely ground black pepper, more for serving

1/4 teaspoon coarsely ground black pepper , more for serving

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Slices of cocktail pumpernickel, for serving

Slices of cocktail pumpernickel , for serving

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Fresh lemon juice, for serving

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 racks lamb ribs


Input: 2 tablespoons Kosher salt


Input: 6 cloves garlic, peeled and finely diced

6 cloves garlic , peeled and finely diced

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 sprigs thyme


Input: 3 sprigs rosemary


Input: 2 bay leaves


Input: 1 cup sherry vinegar


Input: 1 cup honey


Input: 1 tablespoon fennel seeds, cracked

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon coriander seeds, cracked

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon ground freshly ground black pepper

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

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Input: 1 tablespoon ground Aleppo chili


Input: 2 tablespoons unsalted butter, cold

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons coriander seeds, toasted and cracked, or 1 tablespoon ground coriander

2 tablespoons coriander seeds , toasted and cracked , or 1 tablespoon ground coriander

B-QTY B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT 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: 2 teaspoons Aleppo chili


Input: 2 teaspoons Kosher salt, or to taste

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Zest of 1 lemon


Input: 1 tablespoon parsley, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound asparagus


Input: 1/2 pound mushrooms, thinly sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chopped fresh herbs, such as parsley, tarragon and chives

1/4 cup chopped fresh herbs , such as parsley , tarragon and chives

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

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


Input: 1 cup baby arugula


Input: 2 to 3 tablespoons fresh lemon juice (to taste)

2 to 3 tablespoons fresh lemon juice ( to taste )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Salt


Input: freshly ground pepper to taste

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


Input: 1 small garlic clove, minced or pureed

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

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Input: 5 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 ounce slivered Parmesan


Input: 1 can white beans, rinsed, or 1 2/3 cups cooked white beans

1 can white beans , rinsed , or 1$2/3 cups cooked white beans

B-QTY B-UNIT B-NAME I-NAME I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT 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: 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: 1/2 cup finely chopped onion


Input: 1/2 cup finely chopped carrot


Input: 3 garlic cloves, minced


Input: 2 eggs


Input: 2 tablespoons lemon juice


Input: 1/4 cup finely chopped parsley


Input: 1 teaspoon chopped fresh sage


Input: Salt to taste about 3/4 teaspoon

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 1/2 cup ketchup


Input: 2 tablespoons soy sauce


Input: 1 tablespoon wasabi paste


Input: 1/2 cup panko or other dry bread crumbs

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup whole milk


Input: 8 ounces ground sirloin


Input: 8 ounces ground pork


Input: 1/4 cup finely chopped white onion

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons soy sauce


Input: 1/2 teaspoon salt


Input: 1/4 teaspoon pepper


Input: Sesame oil, for coating hands

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 brioche buns, for serving

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds tuna loins (about 2 inches across, roughly the size and shape of pork loins)

1$1/2 pounds tuna loins ( about 2 inches across , roughly the size and shape of pork loins )

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

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

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


Input: 1 to 2 tablespoons extra virgin olive oil

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup each finely chopped fresh rosemary, basil and thyme

1/4 cup each finely chopped fresh rosemary , basil and thyme

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Coarse sea salt


Input: black pepper


Input: 1/2 cup soy sauce


Input: 1/4 cup maple syrup


Input: 1/4 cup pear nectar


Input: 4 cloves garlic, peeled and lightly crushed with side of knife

4 cloves garlic , peeled and lightly crushed with side of knife

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


Input: 1 two-inch piece fresh ginger, peeled, cut crosswise into 1/4-inch slices and lightly crushed with side of knife

1 two-inch piece fresh ginger , peeled , cut crosswise into 1/4-inch slices and lightly crushed with side of knife

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

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

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


Input: 2 tablespoons coriander seeds


Input: 2 tablespoons juniper berries


Input: 2 tablespoons dried rosemary


Input: 2 tablespoons crumbled dried bay leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons dried oregano


Input: 2 tablespoons dried thyme


Input: 8 medium radishes, slivered, for garnish

8 medium radishes , slivered , for garnish

B-QTY O 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: Four 1-pound beef short ribs


Input: Sea salt


Input: 2 tablespoons vegetable oil, plus more for grill grate

2 tablespoons vegetable oil , plus more for grill grate

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium onion, finely chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 carrots, finely chopped


Input: 5 cloves garlic, peeled


Input: 5 stalks lemon grass, trimmed and cut into 2-inch pieces

5 stalks lemon grass , trimmed and cut into 2-inch pieces

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 two-inch piece ginger, cut into 1/4-inch slices

1 two-inch piece ginger , cut into 1/4-inch slices

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup soy sauce


Input: 1/2 cup dark brown sugar


Input: 1/4 cup rice vinegar


Input: 3/4 cup ketchup


Input: 1/2 cup dark brown sugar


Input: 1/2 cup rice vinegar


Input: 2 tablespoons mirin


Input: 2 teaspoons soy sauce


Input: 3 cloves garlic, peeled and lightly crushed with side of knife

3 cloves garlic , peeled and lightly crushed with side of knife

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


Input: 3 1/4-inch slices fresh ginger


Input: 1 1/2 cups cream cheese


Input: 1/2 cup fresh goat cheese


Input: 1/2 cup sugar


Input: 1 1/2 cups crème fraîche


Input: 1 teaspoon vanilla extract


Input: 1/4 teaspoon black pepper


Input: 4 large eggs


Input: 2/3 cup sugar


Input: 2 pints sour cherries, pitted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons balsamic vinegar


Input: 1 1/2 pounds (about 5 cups) fresh ripe cherries, stemmed and pitted if desired

1$1/2 pounds ( about 5 cups ) fresh ripe cherries , stemmed and pitted if desired

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

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

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


Input: 2 tablespoons kirsch


Input: 6 tablespoons sugar


Input: 3 large eggs


Input: 1 vanilla bean, scraped


Input: Pinch of salt


Input: 2/3 cup sifted unbleached all-purpose flour

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup low-fat yogurt


Input: 2 tablespoons milk


Input: 2 teaspoons confectioners’ sugar (optional)

2 teaspoons confectioners’ sugar ( optional )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 large egg yolks


Input: 1 garlic clove, minced


Input: Pinch of saffron threads


Input: Salt


Input: 1 cup plus 3 tablespoons mild olive oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: A squeeze of fresh lemon juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 onions, diced


Input: 5 large plum tomatoes, halved

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 red bell peppers, cored and diced

B-QTY B-NAME I-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 bay leaves


Input: 1 teaspoon paprika, preferably, sweet Spanish pimentón dulce

1 teaspoon paprika , preferably , sweet Spanish pimentón dulce

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cups rich fish or chicken stock

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups bomba or Calasparra paella rice

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup fresh or frozen peas

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 ounces squid rings


Input: 1 1/2 pounds mussels or clams


Input: 12 ounces large shrimp, peeled with tails left on

12 ounces large shrimp , peeled with tails left on

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons chopped parsley


Input: Lemon wedges, for serving


Input: 9 tablespoons unsalted butter, chilled and cubed

9 tablespoons unsalted butter , chilled and cubed

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: 2 1/4 cups flour, plus more as needed

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon salt


Input: 1/2 cup confectioners’ sugar


Input: 1 large egg yolk


Input: 7 ounces whole blanched almonds, a bit more than a cup

7 ounces whole blanched almonds , a bit more than a cup

B-QTY B-UNIT B-NAME I-NAME I-NAME O O I-COMMENT I-COMMENT I-COMMENT O 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 cup light brown sugar, plus more for sprinkling

1 cup light brown sugar , plus more for sprinkling

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

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Input: 14 tablespoons unsalted butter, at room temperature

14 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: 1 vanilla pod, split lengthwise and scraped, pulp reserved and pod discarded

1 vanilla pod , split lengthwise and scraped , pulp reserved and pod discarded

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


Input: 2 large eggs, lightly beaten

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 medium or 8 small ripe but firm apricots, halved and pitted

6 medium or 8 small ripe but firm apricots , halved and pitted

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

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

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


Input: Crème fraîche or whipped cream, for serving

Crème fraîche or whipped cream , for serving

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large apple slices, like Honeycrisp

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ounces white rum


Input: 1/2 ounce lemon juice


Input: 1/2 ounce simple syrup


Input: 1 dash bitters, like Fee Brothers Barrel-Aged

1 dash bitters , like Fee Brothers Barrel-Aged

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

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Cinnamon stick


Input: 3/4 cup canola or safflower oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup light brown sugar (tightly packed)

1/2 cup light brown sugar ( tightly packed )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup honey


Input: 2 eggs


Input: 1 teaspoon vanilla


Input: 1 1/4 cups all-purpose flour


Input: 1 teaspoon baking soda


Input: 1/4 teaspoon salt


Input: 1 teaspoon cinnamon


Input: 1 cup peeled grated apples, like Granny Smith

1 cup peeled grated apples , like Granny Smith

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large orange, optional


Input: 1/4 cup amber maple syrup


Input: 1/3 cup confectioner’s sugar


Input: 2 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 garlic cloves, minced


Input: 1 cup thinly sliced roasted sweet red peppers

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: freshly ground pepper


Input: 4 large basil leaves, cut in slivers chiffonade optional

4 large basil leaves , cut in slivers chiffonade optional

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 ounces goat cheese, crumbled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 pound pasta, any shape

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound Louisiana crabmeat


Input: 2 tablespoons mayonnaise (Hellmann’s or homemade)

2 tablespoons mayonnaise ( Hellmann’s or homemade )

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Input: 1 large jalapeño, diced


Input: 2 teaspoons lime juice


Input: 2 teaspoons blood-orange juice


Input: ½ teaspoon cayenne


Input: 2 large pinches salt


Input: 2 kohlrabi


Input: 2 blood oranges


Input: 2 tablespoons small basil leaves


Input: 1 tablespoon extra-virgin olive oil


Input: Butter


Input: 5 large eggs, separated


Input: ½ cup cold water


Input: ½ teaspoon vanilla extract


Input: ¼ teaspoon almond extract


Input: 1½ cups sugar


Input: 1½ cups cake flour


Input: ½ teaspoon baking powder


Input: ¼ teaspoon salt


Input: ¾ teaspoon cream of tartar


Input: 2 teaspoons saffron threads


Input: ¼ cup plus 2 tablespoons granulated sugar

1/4 cup plus 2 tablespoons granulated sugar

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

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Input: 1/3 cup sparkling wine or prosecco

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Input: 4 large egg yolks


Input: ¾ cup whipping cream


Input: Unsalted butter


Input: ½ cup apricot brandy


Input: 1 pound ripe apricots, such as Blenheims or Castlebright, washed, cut into thirds

1 pound ripe apricots , such as Blenheims or Castlebright , washed , cut into thirds

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

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Input: 2 tablespoons extra virgin olive oil

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Input: 1/2 medium onion, finely chopped

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Input: 1 large garlic clove, minced

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Input: 1 pound fresh tomatoes, grated, or 1 can chopped tomatoes

1 pound fresh tomatoes , grated , or 1 can chopped tomatoes

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Input: 1 basil sprig


Input: 1 tablespoon capers, rinsed and finely chopped

1 tablespoon capers , rinsed and finely chopped

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Input: Salt


Input: freshly ground pepper to taste


Input: 1 tablespoon red wine vinegar or sherry vinegar (more to taste)

1 tablespoon red wine vinegar or sherry vinegar ( more to taste )

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

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Input: 1 to 2 tablespoons minced parsley or slivered basil (optional)

1 to 2 tablespoons minced parsley or slivered basil ( optional )

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Input: 2 cups whole milk


Input: 4 teaspoons cornstarch


Input: 3 tablespoons cream cheese, softened

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Input: 1/4 teaspoon fine sea salt or table salt

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Input: 1 ear very fresh sweet corn, husked

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

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Input: 1 1/4 cups heavy cream


Input: 2/3 cup sugar


Input: 2 tablespoons light corn syrup


Input: 2 cups black raspberries, or 1 cup each blackberries and raspberries

2 cups black raspberries , or 1 cup each blackberries and raspberries

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

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Input: 1 cup sugar


Input: 6 medium-size firm tomatoes (about 2 pounds)

6 medium-size firm tomatoes ( about 2 pounds )

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Input: 2 tablespoons extra virgin olive oil

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Input: 1 large onion, peeled and finely chopped

1 large onion , peeled and finely chopped

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Input: 2 garlic cloves, minced


Input: 4 anchovy fillets in oil, finely chopped

4 anchovy fillets in oil , finely chopped

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Input: 3 tablespoons finely chopped parsley


Input: 2 tablespoons capers, coarsely chopped

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Input: 2 ounces imported black olives, pitted and coarsely chopped about 1/3 cup

2 ounces imported black olives , pitted and coarsely chopped about 1/3 cup

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Input: 1/2 cup bread crumbs, preferably whole-wheat

1/2 cup bread crumbs , preferably whole-wheat

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

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Input: Salt


Input: freshly ground pepper


Input: 1 pint raspberries or blackberries, rinsed

1 pint raspberries or blackberries , rinsed

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Input: 2 cups dry white or red wine

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Input: 1/2 cup sugar


Input: 4 large firm but ripe nectarines, quartered, pits removed and reserved

4 large firm but ripe nectarines , quartered , pits removed and reserved

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Input: Juice of 1/2 lemon


Input: 3 tablespoons framboise or blackberry brandy, optional

3 tablespoons framboise or blackberry brandy , optional

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

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Input: Mint sprigs, for garnish


Input: About 12 basil leaves, roughly chopped

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Input: 1 garlic clove, minced


Input: 1/2 teaspoon grated lemon zest


Input: 1/3 cup extra virgin olive oil

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Input: Salt


Input: pepper


Input: 1 pound pappardelle or other pasta

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Input: 2 tablespoons extra virgin olive oil

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Input: 1/2 pound small zucchini, thinly sliced

1/2 pound small zucchini , thinly sliced

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Input: Salt


Input: pepper


Input: About 12 squash blossoms, stems removed

About 12 squash blossoms , stems removed

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Input: 1/2 pound fresh ricotta about 1 cup, at room temperature

1/2 pound fresh ricotta about 1 cup , at room temperature

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

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Input: Pecorino cheese, for grating


Input: 2 teaspoons extra virgin olive oil

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Input: 1 small garlic clove, minced

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Input: 2 ounces baby spinach 2 cups tightly packed, rinsed

2 ounces baby spinach 2 cups tightly packed , rinsed

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Input: Salt


Input: freshly ground pepper


Input: 1 small (3 1/2-inch) whole-wheat English muffin, lightly toasted

1 small ( 3$1/2-inch ) whole-wheat English muffin , lightly toasted

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

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Input: Dijon mustard (optional)

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Input: 2 canned sardines, preferably lightly smoked in olive oil about 2 ounces, filleted

2 canned sardines , preferably lightly smoked in olive oil about 2 ounces , filleted

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

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Input: 1 small tomato, sliced optional

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Input: Lemon juice


Input: About 1 teaspoon mayonnaise


Input: 2 pounds boned veal eye round

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Input: 1 7-ounce container best-quality Italian tuna, shredded

1 7-ounce container best-quality Italian tuna , shredded

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Input: 1 medium-size yellow onion, peeled, chopped in quarters and stuck with 2 cloves

1 medium-size yellow onion , peeled , chopped in quarters and stuck with 2 cloves

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

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Input: 1 rib of celery, roughly chopped

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Input: 1 carrot, peeled and roughly chopped

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Input: 1 bay leaf


Input: 1 sprig of parsley


Input: 1 1/2 cups dry white wine


Input: 1 1/2 cups chicken broth, preferably low-sodium or homemade

1$1/2 cups chicken broth , preferably low-sodium or homemade

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Input: ½ teaspoon Kosher salt


Input: 10 black peppercorns, ground


Input: 2 egg yolks


Input: 1 cup extra-virgin olive oil


Input: 1 12-ounce container best-quality Italian tuna in olive oil, finely chopped, with its oil

1 12-ounce container best-quality Italian tuna in olive oil , finely chopped , with its oil

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Input: 2 anchovies, rinsed, dried and minced

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Input: 1 tablespoon caper brine


Input: Lemon juice


Input: veal broth (see above)

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Input: Kosher salt to taste


Input: 1 pound zucchini, cut on the diagonal or lengthwise in thin slices

1 pound zucchini , cut on the diagonal or lengthwise in thin slices

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Input: 2 tablespoons extra virgin olive oil, as needed

2 tablespoons extra virgin olive oil , as needed

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Input: Salt


Input: freshly ground pepper


Input: 1/2 teaspoon red pepper flakes (more to taste)

1/2 teaspoon red pepper flakes ( more to taste )

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Input: 1 tablespoon slivered fresh mint or basil

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

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Input: 1 lemon, cut in half

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Input: 1 tablespoon red wine vinegar


Input: 1 teaspoon Dijon mustard


Input: 1 garlic clove, smashed to a paste with a little salt

1 garlic clove , smashed to a paste with a little salt

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Input: Salt


Input: pepper


Input: 3 tablespoons extra virgin olive oil

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Input: 1/2 pound small green beans, topped and tailed

1/2 pound small green beans , topped and tailed

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Input: Salt


Input: 12 chicken livers, trimmed, about 1 pound

12 chicken livers , trimmed , about 1 pound

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

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Input: 2 teaspoons garam masala (see Note)

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Input: 2 tablespoons clarified butter, ghee or olive oil

2 tablespoons clarified butter , ghee or olive oil

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Input: 18 cherry tomatoes, halved, optional

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

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Input: 6 small handfuls salad greens (about 5 or 6 ounces)

6 small handfuls salad greens ( about 5 or 6 ounces )

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Input: 8 ounces salmon, preferably wild

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Input: 3 tablespoons extra virgin olive oil, plus extra for brushing

3 tablespoons extra virgin olive oil , plus extra for brushing

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Input: 1 small shallot, finely diced

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Input: 2 teaspoons finely chopped lemon zest

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Input: 1 tablespoon lemon juice


Input: Salt


Input: pepper


Input: 1 teaspoon capers, rinsed and roughly chopped

1 teaspoon capers , rinsed and roughly chopped

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Input: 2 teaspoons snipped chives


Input: Nasturtium petals, optional


Input: 8 ounces halibut fillet


Input: Salt


Input: pepper


Input: 2 scallions, chopped fine


Input: 1 small cucumber, peeled, seeded and finely diced, about 1/2 cup

1 small cucumber , peeled , seeded and finely diced , about 1/2 cup

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Input: 1/2 teaspoon grated or finely minced jalapeño, optional

1/2 teaspoon grated or finely minced jalapeño , optional

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

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Input: 2 tablespoons extra virgin olive oil

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Input: Juice of 1 small lime, or to taste

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Input: 2 teaspoons snipped dill, optional

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Input: 2 1/2 to 3 pounds small or medium eggplants

2$1/2 to 3 pounds small or medium eggplants

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Input: Salt to taste


Input: 1 1/2 pounds tomatoes, grated on the large holes of a box grater

1$1/2 pounds tomatoes , grated on the large holes of a box grater

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Input: 3 tablespoons extra virgin olive oil

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Input: 4 to 6 garlic cloves to taste, minced

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Input: 1/2 cup uncooked long-grain or basmati rice

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

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Input: 1/2 cup finely chopped cilantro


Input: 3 tablespoons finely chopped mint


Input: Freshly ground pepper to taste

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


Input: Juice of 2 lemons


Input: 1/2 teaspoon ground allspice


Input: 1/2 teaspoon ground cinnamon


Input: 1/4 teaspoon sugar


Input: 3 tablespoons tomato paste


Input: 5 cups blackberries


Input: 1/2 cup plus 3 tablespoons sugar

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Input: 1 tablespoon lemon juice


Input: Zest of 1 lemon


Input: 2 cups all-purpose flour


Input: 1 tablespoon baking powder


Input: Pinch salt


Input: 6 tablespoons unsalted butter, cold, cut into small pieces

6 tablespoons unsalted butter , cold , cut into small pieces

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

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Input: 1 egg


Input: 1/2 cup milk


Input: 1 cup vegetable oil


Input: 1/3 cup soy sauce


Input: 1/3 cup brown sugar


Input: 1 garlic clove


Input: 1 teaspoon minced fresh ginger


Input: 1/2 teaspoon pepper


Input: 1 flank steak, about 1 1/2 pounds

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Input: 3 ears corn, raw or cooked, husks and silk removed

3 ears corn , raw or cooked , husks and silk removed

B-QTY B-UNIT 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: 1/3 cup milk


Input: 1 large egg


Input: 1 teaspoon sugar


Input: 1/2 teaspoon baking powder


Input: 1/2 teaspoon salt


Input: Pinch cayenne


Input: 1/4 cup cornmeal


Input: 1/4 cup flour


Input: Vegetable oil, for cooking


Input: Maple syrup, for serving


Input: 3 ears fresh sweet corn, shucked and silks removed

3 ears fresh sweet corn , shucked and silks removed

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: 2 cups shelled black-eyed peas or other field peas, like crowder peas or lady peas about 1 3/4 pounds unshelled

2 cups shelled black-eyed peas or other field peas , like crowder peas or lady peas about 1$3/4 pounds unshelled

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

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


Input: 2 tomatoes, cored, seeded and chopped

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: 1 medium Vidalia or other sweet onion, finely chopped

1 medium Vidalia or other sweet onion , finely chopped

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 celery stalk, very finely chopped

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 garlic clove, very finely chopped

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: Leaves from 1 small bunch basil, very finely chopped

Leaves from 1 small bunch basil , very finely chopped

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons apple cider vinegar


Input: 1 teaspoon Dijon mustard


Input: 1/4 cup vegetable oil


Input: Coarse salt


Input: pepper


Input: 1 pound skinless albacore fillet


Input: Salt


Input: pepper


Input: ½ teaspoon red pepper flakes


Input: ½ teaspoon fennel seed


Input: 3 garlic cloves, roughly chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small rosemary sprig


Input: ½ cup olive oil, approximately

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup finely diced red and yellow bell pepper

B-QTY B-UNIT B-COMMENT I-COMMENT B-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: ½ cup finely diced sweet white or red onion

1/2 cup finely diced sweet white or red onion

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: A pinch of red pepper flakes

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons red wine vinegar


Input: 1 small garlic clove, smashed to a paste with a little salt

1 small garlic clove , smashed to a paste with a little salt

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


Input: Salt


Input: pepper


Input: 1 tablespoon chopped basil or mint, or 1 teaspoon chopped marjoram

1 tablespoon chopped basil or mint , or 1 teaspoon chopped marjoram

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

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

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


Input: 2 cups cooked shell beans (from about 2 pounds in the pod)

2 cups cooked shell beans ( from about 2 pounds in the pod )

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

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

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


Input: 2 or 3 hard-boiled eggs, shelled and halved, optional

2 or 3 hard-boiled eggs , shelled and halved , optional

B-QTY B-COMMENT I-COMMENT I-COMMENT B-NAME O I-COMMENT I-COMMENT I-COMMENT O 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 cup soy sauce


Input: 2 tablespoons sugar


Input: 1 tablespoon peeled and grated garlic

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon sesame oil


Input: 3 tablespoons sake


Input: 2 tablespoons mirin


Input: 1 Asian pear, peeled, cored and puréed in a food processor

1 Asian pear , peeled , cored and puréed in a food processor

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

NoCAP YesCAP 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 small carrot peeled and sliced into julienne

B-QTY O 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 medium white onion peeled and sliced into julienne

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup apple juice


Input: 2 pounds beef brisket, chilled slightly and sliced thin

2 pounds beef brisket , chilled slightly and sliced thin

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup mayonnaise


Input: 1 tablespoon soy sauce


Input: 3 tablespoons hot chili sauce, ideally Sriracha

3 tablespoons hot chili sauce , ideally Sriracha

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup soy sauce


Input: 2 tablespoons water


Input: 1/4 cup sugar


Input: 2 tablespoons gochugaru (Korean red-pepper flakes)

2 tablespoons gochugaru ( Korean red-pepper flakes )

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons grapeseed oil


Input: 2 tablespoons sesame oil


Input: 3 tablespoons rice vinegar


Input: 2 tablespoons mirin


Input: 1 tablespoon sesame seeds


Input: 2 bunches scallions, cleaned, dried and sliced on the bias

2 bunches scallions , cleaned , dried and sliced on the bias

B-QTY O 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: Unsalted butter


Input: 6 soft hamburger buns


Input: 2 cups tomato sauce, made with fresh or canned tomatoes

2 cups tomato sauce , made with fresh or canned tomatoes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: 1 pound Swiss chard or other greens, stemmed and washed

1 pound Swiss chard or other greens , stemmed and washed

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 ounces penne rigata


Input: 3 ounces soft, mild goat cheese (about 3/4 cup)

3 ounces soft , mild goat cheese ( about 3/4 cup )

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

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

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


Input: 1 1/2 ounces (about 1/3 cup) freshly grated Parmesan

1$1/2 ounces ( about 1/3 cup ) freshly grated Parmesan

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper


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 shallot, finely diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon sherry vinegar


Input: Salt


Input: pepper


Input: 1 teaspoon Dijon mustard


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 walnut oil or olive oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: 1 large onion, sliced 1/4-inch thick

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: Salt


Input: pepper


Input: 1/2 teaspoon finely chopped rosemary


Input: 6 slices rustic whole-grain bread or ciabatta, 3/4-inch thick

6 slices rustic whole-grain bread or ciabatta , 3/4-inch thick

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 to 4 ounces Gorgonzola dolce

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 20 to 24 walnut halves


Input: 8 ounces mixed bitter greens, like radicchio, curly endive and escarole

8 ounces mixed bitter greens , like radicchio , curly endive and escarole

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

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

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


Input: 1/2 cup finely chopped pale interior celery stalks and leaves

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


Input: 2 or 3 ripe pears

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


Input: 2/3 cup (104 grams) plus 1/2 cup (70 grams) regular semolina flour (pasta flour)

2/3 cup ( 104 grams ) plus 1/2 cup ( 70 grams ) regular semolina flour ( pasta flour )

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


Input: 3/4 cup (85 grams) all-purpose flour

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 2 garlic cloves, peeled


Input: 2 2/3 cups (400 grams) extra-fine semolina flour

2$2/3 cups ( 400 grams ) extra-fine semolina flour

O O O B-COMMENT I-COMMENT 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: 1/2 teaspoon (1 1/2 grams) dry yeast

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 2 1/2 teaspoons (15 grams) fine salt

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1/3 cup (52 grams) regular semolina flour or all-purpose flour, for handling the dough

1/3 cup ( 52 grams ) regular semolina flour or all-purpose flour , for handling the dough

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


Input: Moroccan Almond-Argan Butter, for serving (see recipe)

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

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

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


Input: 5 ounces (1 1/4 cups) whole-wheat pastry flour

5 ounces ( 1$1/4 cups ) whole-wheat pastry flour

B-QTY O O B-COMMENT I-COMMENT 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: 1 teaspoon baking soda


Input: 1/4 teaspoon salt


Input: 4 ounces (1 stick) unsalted butter, cut into 1/2-inch pieces

4 ounces ( 1 stick ) unsalted butter , cut into 1/2-inch pieces

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

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

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


Input: Heaped 1/2 cup smooth organic peanut butter, with no salt or sugar added, plus 2 tablespoons for filling the cookies

Heaped 1/2 cup smooth organic peanut butter , with no salt or sugar added , plus 2 tablespoons for filling the cookies

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

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

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


Input: 5 ounces (3/4 cup) raw brown sugar

B-QTY O O B-COMMENT I-COMMENT 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: 1 egg


Input: 1 or 2 garlic cloves, to taste

B-QTY B-COMMENT I-COMMENT B-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: 2 cups fresh basil leaves, tightly packed 2 ounces

2 cups fresh basil leaves , tightly packed 2 ounces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons Mediterranean pine nuts* (for pesto; omit for pistou)

2 tablespoons Mediterranean pine nuts* ( for pesto; omit for pistou )

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

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

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


Input: Salt


Input: freshly ground pepper to taste

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


Input: 1/3 cup extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup (1 1/2 ounces) freshly grated Parmesan, or a mixture of pecorino Romano and Parmesan more to taste

1/3 cup ( 1$1/2 ounces ) freshly grated Parmesan , or a mixture of pecorino Romano and Parmesan more to taste

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

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

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


Input: 1 allspice berry


Input: 1 clove


Input: 8 coriander seeds


Input: 1/8 teaspoon freshly grated nutmeg


Input: 1/8 teaspoon ground cinnamon


Input: Half of a 12-ounce bunch of fresh spinach, stemmed and washed thoroughly, or 1 bag baby spinach, rinsed

Half of a 12-ounce bunch of fresh spinach , stemmed and washed thoroughly , or 1 bag baby spinach , rinsed

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

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

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


Input: Salt


Input: freshly ground pepper


Input: 1 teaspoon 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 cup cooked quinoa


Input: 1 or 2 eggs to taste, poached (see above)

1 or 2 eggs to taste , poached ( see above )

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

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: 1/4 ounce (1 tablespoon) crumbled feta, or 1 to 2 tablespoons drained yogurt, seasoned, if desired, with puréed garlic

1/4 ounce ( 1 tablespoon ) crumbled feta , or 1 to 2 tablespoons drained yogurt , seasoned , if desired , with puréed garlic

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

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

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


Input: 3/4 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 garlic cloves, chopped


Input: 1 shallot, chopped


Input: 2 medium heads escarole (about 1 1/4 pounds)

2 medium heads escarole ( about 1$1/4 pounds )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 teaspoons kosher salt


Input: 3 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/3 cups thinly sliced lengthwise shallots (about 6 to 8)

1$1/3 cups thinly sliced lengthwise shallots ( about 6 to 8 )

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

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

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


Input: 1/4 cup plus 2 tablespoons balsamic vinegar

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 cup minced shallots (about 4)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup Champagne vinegar, or to taste

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Input: 1 large garlic clove, minced

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

1$1/2 teaspoons kosher salt , or to taste

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Input: 1/4 cup extra virgin olive oil, or to taste

1/4 cup extra virgin olive oil , or to taste

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Input: 12 slices of batard, fat baguette or rustic white bread, 1/2-inch thick

12 slices of batard , fat baguette or rustic white bread , 1/2-inch thick

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Input: Extra virgin olive oil, as needed

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Input: 12 thick slices (about 12 ounces) smoked bacon

12 thick slices ( about 12 ounces ) smoked bacon

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Input: 2 garlic cloves


Input: 1 1/2 pounds burrata


Input: Extra virgin olive oil


Input: Coarsely ground pepper


Input: 1/4 cup rice wine vinegar


Input: 1/4 cup brown sugar


Input: 2 or 3 tiny Thai chiles, red or green, thinly sliced

2 or 3 tiny Thai chiles , red or green , thinly sliced

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

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Input: 2 tablespoons chopped or crushed roasted unsalted peanuts

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Input: 2 teaspoons fish sauce


Input: 1 teaspoon grated ginger


Input: 1 pound sea scallops, or 1/2 pound sea scallops plus 1/2 pound halibut, cod or other firm white-fleshed fish

1 pound sea scallops , or 1/2 pound sea scallops plus 1/2 pound halibut , cod or other firm white-fleshed fish

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

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Input: 1/2 teaspoon salt


Input: 1/2 teaspoon black or white pepper

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

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Input: 2 teaspoons fish sauce


Input: 2 small garlic cloves, smashed to a paste with a little salt

2 small garlic cloves , smashed to a paste with a little salt

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Input: 1 two-inch piece ginger, peeled and grated

1 two-inch piece ginger , peeled and grated

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Input: 6 scallions, thinly sliced


Input: 2 teaspoons finely chopped serrano or jalapeño chile, or to taste

2 teaspoons finely chopped serrano or jalapeño chile , or to taste

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

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Input: 1/2 cup cilantro leaves and tender stems, roughly chopped

1/2 cup cilantro leaves and tender stems , roughly chopped

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

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Input: 4 kaffir lime leaves, slivered thinly

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

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Input: 1 small egg, lightly beaten

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Input: Peanut or coconut oil for frying

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

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Input: 45 grams (1/3 cup) all-purpose flour

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Input: 60 grams (1/4 cup plus 1 teaspoon) sugar

60 grams ( 1/4 cup plus 1 teaspoon ) sugar

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Input: 1 cup milk


Input: 30 grams (2 tablespoons) butter

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Input: 5 large egg yolks


Input: 3 tablespoons Grand Marnier liqueur


Input: 1 to 2 tablespoons toasted slivered almonds, chopped candied orange peel or candied

1 to 2 tablespoons toasted slivered almonds , chopped candied orange peel or candied

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

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Input: ginger, optional


Input: Butter, for greasing dishes


Input: Sugar, for sprinkling


Input: 5 large egg whites


Input: 20 grams (1 1/2 tablespoons) sugar

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Input: 1 1/4 cups all-purpose flour, plus more for rolling dough

1$1/4 cups all-purpose flour , plus more for rolling dough

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Input: 1/4 cup unsweetened Dutch processed cocoa powder

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Input: Fine sea salt


Input: 8 tablespoons unsalted butter, softened

8 tablespoons unsalted butter , softened

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Input: 1 large egg yolk


Input: 1 teaspoon vanilla extract


Input: 1 pound or a 14 8/10-ounce jar roasted, peeled chestnuts

1 pound or a 14$8/10-ounce jar roasted , peeled chestnuts

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Input: 1 1/2 cups whole milk


Input: 1/2 cup heavy cream


Input: 1/3 cup granulated sugar


Input: Fine sea salt


Input: 1 vanilla bean, split


Input: 3/4 cup heavy cream


Input: 1 to 2 tablespoons rum, to taste

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