Input: 1 tablespoon kosher salt or more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1/4 teaspoon freshly ground white pepper or more to taste

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 NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup olive oil


Input: 2 medium onions, thinly sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 garlic cloves, finely sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 dried chili, mild or spicy

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons Italian seasoning


Input: 1/2 teaspoon salt


Input: 3 medium-size bluefish fillets (14 ounces to 1 pound each, about an inch thick)

3 medium-size bluefish fillets ( 14 ounces to 1 pound each , about an inch thick )

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

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

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


Input: 5 to 6 cups vegetable broth

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 saffron threads


Input: 2 bay leaves


Input: 3 cups garbanzo beans (chickpeas), soaked 24 hours at room temperature

3 cups garbanzo beans ( chickpeas ) , soaked 24 hours at room temperature

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

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

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


Input: 1 tablespoon coriander seeds


Input: 1 teaspoon olive oil


Input: 12 cups spinach, stemmed and washed but not dried

12 cups spinach , stemmed and washed but not dried

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

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Input: 2 tablespoons fresh lemon juice


Input: Kosher salt and freshly ground pepper to taste

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

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Input: 2 cups stemmed spinach, washed but not dried

2 cups stemmed spinach , washed but not dried

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: 5 fresh basil leaves, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound sea scallops


Input: 2 eggs


Input: 1 cup creme fraiche


Input: 2 teaspoons kosher salt


Input: Freshly ground pepper to taste

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


Input: 12 cooked shrimp, peeled and halved lengthwise

12 cooked shrimp , peeled and halved lengthwise

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

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Input: 2 shallots, peeled and minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon olive oil


Input: 2 tablespoons chopped fresh basil


Input: 1/4 cup chopped fresh chives


Input: 2 cups good-quality tomato juice


Input: 1/2 cup fresh lemon juice


Input: 2 tablespoons extra-virgin olive oil


Input: Kosher salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound lump crab meat, picked over for shells

1 pound lump crab meat , picked over for shells

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 4 red snapper fillets, steamed and cut into 1-inch chunks

4 red snapper fillets , steamed and cut into 1-inch chunks

B-QTY B-NAME I-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

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Input: 1 pound cooked shrimp, shelled and deveined

1 pound cooked shrimp , shelled and deveined

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

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Input: 1 1/2 cups white wine


Input: 4 large heads Boston lettuce, cored

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups heavy cream


Input: 4 teaspoons kosher salt


Input: Freshly ground pepper to taste

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


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: 4 1 1/2-pound lobsters, steamed and shelled

4 1$1/2-pound lobsters , steamed and shelled

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons olive oil


Input: Freshly ground pepper to taste

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


Input: 4 medium baking potatoes, peeled and cut into 1-inch cubes

4 medium baking potatoes , peeled and cut into 1-inch cubes

B-QTY B-COMMENT I-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 1/2 tablespoons chopped fresh rosemary

1$1/2 tablespoons chopped fresh rosemary


Input: 3 tablespoons extra-virgin olive oil


Input: 1 1/2 tablespoons red-wine vinegar


Input: 1 tablespoon kosher salt


Input: 9 large tomatoes, cut into medium dice

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

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Input: 1 large red onion, peeled and cut into small dice

1 large red onion , peeled and cut into small dice

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

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Input: 4 large cloves garlic, peeled and minced

4 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 cup chopped Italian parsley


Input: 1 1/4 cups water


Input: Kosher salt, to taste

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


Input: 1/2 cup fresh basil leaves, cut across into thin strips

1/2 cup fresh basil leaves , cut across into thin strips

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 cups crustless bread cubes (1 inch), from good, firm, country-style bread About

8 cups crustless bread cubes ( 1 inch ) , from good , firm , country-style bread About

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

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

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


Input: 4 cloves garlic, peeled and coarsely chopped

4 cloves garlic , peeled and coarsely chopped

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

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Input: 1 1/2 pounds boneless, skinless chicken breasts

1$1/2 pounds boneless , skinless chicken breasts

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

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Input: 1 teaspoon freshly ground pepper, plus more to taste

1 teaspoon freshly ground pepper , plus more to taste

B-QTY B-UNIT B-COMMENT I-COMMENT B-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: 1/2 cup fresh lemon juice


Input: 1/4 cup olive oil


Input: 1/2 pound orzo


Input: Freshly ground pepper to taste

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


Input: 1 tablespoon kosher salt


Input: 3 tablespoons extra-virgin olive oil


Input: 2 scallions


Input: 2 large tangerines


Input: 2 ounces red onion, about 1/4 cup chopped

2 ounces red onion , about 1/4 cup chopped

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

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Input: 6 medium Greek, Italian or French black olives

6 medium Greek , Italian or French black olives

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

NoCAP NoCAP YesCAP NoCAP YesCAP NoCAP YesCAP NoCAP NoCAP

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Input: 1 teaspoon olive oil


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

2 medium zucchini , cut into 1/2-inch dice

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: 6 medium tomatoes, cut into 1/2-inch dice

6 medium tomatoes , cut into 1/2-inch dice

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

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Input: 2 medium yellow bell peppers, cored and cut into 1/2-inch dice

2 medium yellow bell peppers , cored and cut into 1/2-inch dice

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


Input: 4 cups stemmed, coarsely chopped arugula

4 cups stemmed , coarsely chopped arugula

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

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Input: 1 tablespoon grated lemon zest


Input: 2 tablespoons fresh lemon juice


Input: 1 teaspoon sugar


Input: 1 teaspoon toasted or Asian sesame oil

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon garlic chili paste


Input: 3 tablespoons rice vinegar


Input: 3 tablespoons dry sherry


Input: 8 ounces Chinese flat noodles or fresh Italian linguine

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: A few sprigs cilantro to yield 3 tablespoons chopped

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

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Input: 4 teaspoons reduced-sodium soy sauce


Input: 2 tablespoons toasted or Asian sesame paste

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP

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Input: 1/2-inch piece of fresh or frozen ginger

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 shad fillets with skin on

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice of 1 lemon


Input: 1 pound of Swiss chard


Input: 1 tablespoon unsalted butter


Input: 1 tablespoon olive oil


Input: 2 shallots, minced


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: 1 tablespoon peanut or vegetable oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Lemon quarters for garnish


Input: 1 1/2 pounds (24 ounces) whole broccoli or 14 ounces ready-cut broccoli florettes (5 to 6 cups)

1$1/2 pounds ( 24 ounces ) whole broccoli or 14 ounces ready-cut broccoli florettes ( 5 to 6 cups )

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

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

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


Input: 2 cloves garlic


Input: 1/2 cup creme fraiche


Input: Juice of 1 lemon


Input: 2 tablespoons chopped flat-leaf parsley


Input: 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)

1 teaspoon fresh thyme leaves ( or 1/2 teaspoon dried )

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

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Input: 1/2 pound mushrooms, sliced thin

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

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Input: 1/3 cup peanut or vegetable oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons unsalted butter


Input: Flour for dredging


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: 1/2 cup milk


Input: 2 shad fillets, with skin on

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pairs shad roe


Input: 1 lemon cut into quarter


Input: 4 slices thick-cut bacon, cut into 1-inch pieces

4 slices thick-cut bacon , cut into 1-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: 2 pairs shad roe


Input: 1/4 cup milk


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: 2 tablespoons flat-leaf parsley, chopped

2 tablespoons flat-leaf parsley , chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Flour for dredging 1 inch plus

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons peanut or vegetable oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup salted capers, soaked in warm water for 30 minutes

1/2 cup salted capers , soaked in warm water for 30 minutes

B-QTY B-UNIT B-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 NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound spicy sausage, like Cajun, sliced

1 pound spicy sausage , like Cajun , sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup flour


Input: 3 cups cooked rice


Input: 1 duck, 4 to 5 pounds, cut into 14 pieces

1 duck , 4 to 5 pounds , cut into 14 pieces

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 NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons vegetable oil


Input: 8 cups chicken broth


Input: 2 pounds shrimp


Input: 3 tablespoons salt


Input: 1 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons Worcestershire sauce


Input: 2 bay leaves


Input: 1 teaspoon thyme


Input: 2 cups stewed tomatoes, with their juice

2 cups stewed tomatoes , with their juice

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup minced flat-leaf parsley


Input: 1 1/2 pounds okra, fresh or frozen, chopped in 1/2-inch lengths

1$1/2 pounds okra , fresh or frozen , chopped in 1/2-inch lengths

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

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


Input: 2 ribs celery, chopped


Input: 4 cloves garlic, minced


Input: 1 chili pepper, minced


Input: 4 scallions, minced


Input: 1 medium-size red pepper, cored, seeded and chopped

1 medium-size red pepper , cored , seeded and chopped

B-QTY B-COMMENT B-NAME I-NAME O I-COMMENT O 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-size green pepper, cored, seeded and chopped

1 medium-size green pepper , cored , seeded and chopped

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 large onions, minced

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


Input: 1 1/2 cups cold sweet butter


Input: 3 1/2 cups flour, plus flour for dusting board

3$1/2 cups flour , plus flour for dusting board

B-QTY B-UNIT B-NAME O B-COMMENT B-NAME 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 tablespoons flour


Input: 4 tablespoons bacon fat (from about 1/2 pound bacon)

4 tablespoons bacon fat ( from about 1/2 pound bacon )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon grated Parmesan cheese


Input: 1/2 cup sage leaves


Input: 1/2 cup water


Input: 3/4 pound assorted wild mushrooms, quartered

3/4 pound assorted wild mushrooms , quartered

B-QTY 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: 2 egg yolks


Input: 1/4 teaspoon white pepper


Input: 1 teaspoon salt


Input: 2 cups pitted prunes


Input: 1/2 cup butter


Input: 4 leeks, chopped, rinsed and drained

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: 5 shallots, minced


Input: 2 pounds white mushrooms, quartered

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 pound shiitake mushrooms, stemmed and quartered

3/4 pound shiitake mushrooms , stemmed and quartered

B-QTY B-UNIT 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: 3 tablespoons grated Parmesan cheese


Input: 3/4 cup bread crumbs


Input: 1/2 cup dry sherry


Input: 1 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon salt


Input: 1 bay leaf


Input: 4 cups water


Input: 12 small potatoes, scrubbed

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


Input: 1 clove garlic, minced


Input: 1/2 teaspoon thyme


Input: 1 cup thinly sliced celery (about two ribs)

1 cup thinly sliced celery ( about two ribs )

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

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Input: 1/4 cup vegetable oil


Input: 2 cups thinly sliced onions


Input: 4 pounds lamb shanks, cut into 2- to 3-inch pieces

4 pounds lamb shanks , cut into 2- to 3-inch pieces

B-QTY B-UNIT 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 NoPAREN NoPAREN NoPAREN


Input: 1/8 teaspoon cayenne pepper


Input: 1/4 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons flour


Input: 1 tablespoon kosher salt


Input: 2 cups sour cream (optional)

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

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Input: 4 bay leaves


Input: 1/2 teaspoon thyme


Input: Salt and freshly ground pepper to taste

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

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Input: 4 cups chicken broth


Input: 1/3 cup Hungarian paprika


Input: 1/2 pound sauerkraut, drained


Input: 1/3 cup bacon fat or vegetable oil

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

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Input: 4 medium-size onions, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 pounds spicy, Hungarian sausage, sliced

3 pounds spicy , Hungarian sausage , sliced

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

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Input: 1 1/2 pounds boneless fresh ham or lean pork, trimmed and cut in 3/4-inch cubes

1$1/2 pounds boneless fresh ham or lean pork , trimmed and cut in 3/4-inch cubes

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

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


Input: 1 1/2 pounds stewing beef, trimmed and cut in 3/4-inch cubes

1$1/2 pounds stewing beef , trimmed and cut in 3/4-inch cubes

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: 2 cups chicken broth


Input: 1 1/2 cups water


Input: 1 teaspoon salt


Input: 1/8 teaspoon pepper


Input: 1 medium-size onion, peeled and quartered

1 medium-size onion , peeled and quartered

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

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Input: 4 medium-size potatoes, peeled

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


Input: 1 cup dried white beans


Input: 1 1/2 pounds boneless beef chuck, cut into 4 equal pieces

1$1/2 pounds boneless beef chuck , cut into 4 equal pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 3 to 4 pounds salmon fillet, with skin on

3 to 4 pounds salmon fillet , with skin on

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

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Input: 1/2 pound brown sugar


Input: 1 tablespoon garlic powder


Input: 1 tablespoon onion powder


Input: 1 tablespoon ground allspice


Input: 1 tablespoon ground mace


Input: 1 tablespoon crumbled bay leaves


Input: 1 tablespoon whole cloves


Input: 1 tablespoon black peppercorns


Input: 1 tablespoon pickle spice


Input: 2 tablespoons mustard seed


Input: 1 pound coarse salt


Input: 1 6- to 8-pound whole turkey breast, with skin on

1 6- to 8-pound whole turkey breast , with skin on

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: 1/4 cup molasses


Input: 1/4 cup kosher salt


Input: 1 gallon water


Input: 3 cups fresh corn kernels


Input: 1 cup milk


Input: 2/3 cup cornmeal


Input: 2/3 cup flour


Input: 1/2 teaspoon baking powder


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

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Input: 4 eggs


Input: 4 egg yolks


Input: 1/2 cup unsalted butter, melted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup chives, chopped


Input: 4 to 6 tablespoons clarified butter

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

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Input: 1 cup smoked corn relish


Input: 6 tablespoons creme fraiche


Input: 3 tablespoons basil leaves, snipped fine

3 tablespoons basil leaves , snipped fine

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

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Input: 1/4 cup vegetable oil


Input: 1/4 cup cider vinegar


Input: 1 small carrot, diced

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


Input: 1/2 green pepper, diced


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

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Input: 8 teaspoons confectioners' sugar


Input: 24 Italian ladyfingers (see note with Il Cantinori recipe for tiramis u)

24 Italian ladyfingers ( see note with Il Cantinori recipe for tiramis u )

B-QTY 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

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Input: 1 1/2 cups espresso, cooled


Input: 6 eggs, separated


Input: 3 tablespoons sugar


Input: 1 pound mascarpone


Input: 2 tablespoons each Marsala, triple sec and brandy

2 tablespoons each Marsala , triple sec and brandy

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Input: 1 teaspoon orange extract


Input: 8 ounces bittersweet chocolate, chopped

8 ounces bittersweet chocolate , chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon orange extract


Input: 8 ounces bittersweet chocolate, chopped

8 ounces bittersweet chocolate , chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 ears corn


Input: 1/2 red onion, diced


Input: 1 tablespoon pure vanilla extract


Input: 7 ounces unsweetened chestnut puree, available in cans

7 ounces unsweetened chestnut puree , available in cans

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

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Input: 10 ounces bittersweet chocolate


Input: 8 extra-large eggs at room temperature, separated

8 extra-large eggs at room temperature , separated

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

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Input: 1/2 cup dark brown sugar


Input: 6 ounces white chocolate, preferably imported, broken into small pieces

6 ounces white chocolate , preferably imported , broken into small pieces

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

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Input: 2/3 cup granulated sugar, plus sugar for dusting the souffle dishes

2/3 cup granulated sugar , plus sugar for dusting the souffle dishes

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

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Input: 8 tablespoons unsalted butter at room temperature, plus butter for greasing the souffle dishes

8 tablespoons unsalted butter at room temperature , plus butter for greasing the souffle dishes

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

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 1/2 to 2 tablespoons boiling water

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 large egg yolks


Input: 1/2 cup, plus 2 tablespoons, dark brown sugar

1/2 cup , plus 2 tablespoons , dark brown sugar

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

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Input: 1 ounce unsweetened chocolate, finely chopped

1 ounce unsweetened chocolate , finely chopped

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

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Input: 3 ounces bittersweet chocolate, finely chopped

3 ounces bittersweet chocolate , finely chopped

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

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Input: 1/4 cup sugar


Input: 2 2/3 cups heavy cream


Input: 1/2 cup sugar


Input: 3 extra-large eggs at room temperature, separated

3 extra-large eggs at room temperature , separated

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: 8 tablespoons unsalted butter at room temperature

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ounces unsweetened chocolate


Input: 3 cups heavy cream


Input: 3 tablespoons powdered instant espresso coffee

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup flour


Input: 1/4 cup Dutch-process cocoa


Input: 1/4 teaspoon dried thyme


Input: 1/2 cup dry white wine


Input: 1/2 cup chicken broth, ideally home-made

1/2 cup chicken broth , ideally home-made

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bay leaf


Input: 3 tablespoons powdered instant espresso coffee

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup sugar


Input: 6 extra-large eggs at room temperature, separated

6 extra-large eggs at room temperature , separated

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: 2 tablespoons finely chopped parsley


Input: 2 tablespoons finely chopped parsley


Input: 2 tablespoons finely chopped parsley


Input: 2 tablespoons finely chopped parsley


Input: 1 chicken, approximately 3 1/2 pounds, butterflied (split down the backbone, breast left intact and unsplit)

1 chicken , approximately 3$1/2 pounds , butterflied ( split down the backbone , breast left intact and unsplit )

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

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

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


Input: Kosher salt and freshly ground pepper to taste

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Input: 4 tablespoons unsalted butter


Input: 1/2 pound mushrooms, sliced, cut in half or quartered, depending on size

1/2 pound mushrooms , sliced , cut in half or quartered , depending on size

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


Input: 16 very small white onions, about 1 pound, peeled and left whole

16 very small white onions , about 1 pound , peeled and left whole

B-QTY B-COMMENT I-COMMENT B-NAME I-NAME O I-COMMENT I-COMMENT I-COMMENT O 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: 1 bay leaf


Input: 2 tablespoons all-purpose flour


Input: 1 3/4 cups canned imported tomatoes, crushed or chopped

1$3/4 cups canned imported tomatoes , crushed or chopped

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup finely chopped, cored and seeded green pepper

1 cup finely chopped , cored and seeded green pepper

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

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Input: 1 1/2 teaspoons finely minced garlic


Input: 2 tablespoons unsalted butter


Input: 1 cup finely chopped onion


Input: 1 cup finely chopped celery


Input: Kosher salt and freshly ground black pepper, to taste

Kosher salt and freshly ground black pepper , to taste

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 chicken, 3 1/2 pounds, butterflied (split down the backbone, breast left intact and unsplit)

1 chicken , 3$1/2 pounds , butterflied ( split down the backbone , breast left intact and unsplit )

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

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


Input: Salt to taste, if desired

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste


Input: 2 tablespoons butter


Input: 2 tablespoons flour


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

1$1/2 cups fresh or canned chicken broth

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 chicken, approximately 3 1/2 pounds, butterflied (split down the backbone, breast left intact and unsplit)

1 chicken , approximately 3$1/2 pounds , butterflied ( split down the backbone , breast left intact and unsplit )

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

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

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

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


Input: 2 tablespoons chopped parsley


Input: 1/2 cup heavy cream


Input: Salt and pepper, as desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon meat glaze, or highly reduced stock, as desired

1 tablespoon meat glaze , or highly reduced stock , as desired

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


Input: 2 tablespoons Cognac


Input: 1/4 cup dry white wine


Input: 6 ounces fresh mushrooms, sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 to 4 tablespoons clarified butter for frying, more if needed

2 to 4 tablespoons clarified butter for frying , more if needed

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


Input: 2 large shallots, chopped

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


Input: Flour for dredging, seasoned with salt and pepper

Flour for dredging , seasoned with salt and pepper

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

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Input: 2 to 4 tablespoons clarified butter for frying

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound chicken livers, halved and trimmed

1 pound chicken livers , halved and trimmed

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 tablespoons chopped parsley


Input: Salt and pepper, as desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon vinegar, or as desired

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon lemon juice


Input: 1 pound fresh calf's liver


Input: 2 to 4 tablespoons butter, as desired

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large Spanish onions, sliced lengthwise into thin strips

2 large Spanish onions , sliced lengthwise into thin strips

B-QTY B-COMMENT B-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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds sweetbreads, soaked overnight in cold water, tough outer membrane removed, and patted dry

1$1/2 pounds sweetbreads , soaked overnight in cold water , tough outer membrane removed , and patted dry

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

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


Input: 1/4 cup water


Input: 3 tablespoons olive oil


Input: 2 tablespoons whole cloves


Input: 2 tablespoons instant flour


Input: 1 tablespoon honey


Input: 3 large bunches Italian parsley


Input: 3 Jerusalem artichokes, peeled


Input: 3 tablespoons orange liquor such as Triple Sec or Cointreau

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bottle sparkling wine, well chilled (see note)

1 bottle sparkling wine , well chilled ( see note )

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 YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 to 4 tablespoons sugar


Input: 1 pint strawberries


Input: 2 pints strawberries


Input: 4 ounces savoiardi biscuits or ladyfingers

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon cocoa


Input: 2 quarts buttermilk


Input: 2 to 4 tablespoons whole or skim milk

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup strawberry preserves


Input: 8 ounces mascarpone cheese


Input: 1 1/2 pints strawberries


Input: 3 to 5 tablespoons sugar


Input: 1/2 cup heavy cream


Input: 3 large egg yolks


Input: 1/2 cup kirsch or framboise


Input: 1/4 cup water


Input: 6 ounces Boucheron cheese or other ripened or aged goat cheese, cut into six slices

6 ounces Boucheron cheese or other ripened or aged goat cheese , cut into six slices

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

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Input: 1/2 cup toasted pine nuts


Input: 3 ounces prosciutto, julienned


Input: 1 1/4 pounds haricots verts, stem end trimmed

1$1/4 pounds haricots verts , stem end trimmed

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

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Input: 1 cup balsamic vinegar


Input: 1/4 cup Dijon mustard


Input: Salt and freshly ground black pepper

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

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Input: 1/3 cup balsamic vinegar


Input: 1 sprig flat-leaf parsley


Input: 1 sprig thyme


Input: 1 sprig rosemary


Input: 2 cloves garlic, chopped


Input: 1 cup extra-virgin olive oil


Input: 1 shallot, chopped


Input: 1/2 cup crumbled feta or Stilton cheese

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

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Input: 1/4 cup pitted calamata olives (optional)

1/4 cup pitted calamata olives ( optional )

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

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Input: Salt and freshly ground black pepper

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

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Input: 1 cup goat cheese


Input: 1 pound tomatoes (any combination of red, yellow, heirloom, cherry), sliced if large or halved if small

1 pound tomatoes ( any combination of red , yellow , heirloom , cherry ) , sliced if large or halved if small

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

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Input: 8 sliced basil leaves


Input: 2 onions, thinly sliced


Input: 2 1/2 tablespoons olive oil, plus more for drizzling

2$1/2 tablespoons olive oil , plus more for drizzling

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

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Input: Prepared unsweetened pie dough for an 8-inch tart pan or 4-by-13-inch rectangular tart pan

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

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Input: 1/2 teaspoon ground cinnamon


Input: Strawberries for serving


Input: 1 cup heavy cream


Input: 3/4 cup vanilla sugar (or regular sugar and 1/2 teaspoon vanilla extract)

3/4 cup vanilla sugar ( or regular sugar and 1/2 teaspoon vanilla extract )

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Input: 4 cups buttermilk


Input: 1 tablespoon ground cardamom


Input: 1 cup, plus 2 tablespoons, sugar

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Input: 3 cups sliced tropical fruits (pineapple, banana, mango, papaya)

3 cups sliced tropical fruits ( pineapple , banana , mango , papaya )

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

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Input: 2 cups cream


Input: 2 cups milk


Input: 10 large egg yolks


Input: 2/3 cup sugar


Input: 1/4 cup white rum


Input: Pinch of salt


Input: 5 egg yolks


Input: 1 1/4 cup heavy cream


Input: 1 vanilla bean, split


Input: 1 cup unsweetened coconut milk


Input: 3/4 cup cooked short-grain rice (preferably Japanese sticky rice)

3/4 cup cooked short-grain rice ( preferably Japanese sticky rice )

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Input: 1 tablespoon peanut oil


Input: 1 teaspoon mixed black and white sesame seeds

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Input: Sprigs of coriander for garnish

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


Input: 4 scallions, including 2 inches of the green part, sliced

4 scallions , including 2 inches of the green part , sliced

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

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Input: 1/2 cup chicken stock


Input: 2 cups loosely packed spicy greens (like mizuna, red mustard, arugula and tatsoi)

2 cups loosely packed spicy greens ( like mizuna , red mustard , arugula and tatsoi )

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Input: 1 teaspoon Asian sesame oil


Input: 4 swordfish steaks, 5 ounces each, skin removed

4 swordfish steaks , 5 ounces each , skin removed

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

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Input: 2 teaspoons minced fresh ginger


Input: 1/2 cup fresh orange juice


Input: 4 tablespoons chopped fresh coriander


Input: Grated zest of 1 orange

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


Input: 1 teaspoon Chinese chili paste with garlic

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

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Input: 1/4 cup Chinese hoisin sauce


Input: 3 tablespoons canola oil


Input: 4 ounces tobiko (flying-fish roe) or sturgeon caviar

4 ounces tobiko ( flying-fish roe ) or sturgeon caviar

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: Generous pinch of white pepper


Input: 1/2 cup Chinese plum sauce


Input: 1 shallot, finely chopped


Input: 1 teaspoon freshly grated ginger


Input: 1/4 cup finely julienned carrot


Input: 1/4 cup finely julienned daikon radish

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Input: 4 scallions, finely shredded


Input: 5 tablespoons rice vinegar


Input: 6 ounces soba (buckwheat) or green-tea soba noodles

6 ounces soba ( buckwheat ) or green-tea soba noodles

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

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Input: Salt to taste


Input: 1/2 teaspoon hot red-pepper flakes


Input: 1 scallion, finely chopped


Input: 1 teaspoon minced fresh ginger


Input: 1/2 teaspoon minced fresh garlic


Input: 1 teaspoon Asian sesame oil


Input: 1 tablespoon chopped salted peanuts


Input: 1/2 tablespoon chopped fresh mint leaves

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Input: 6 leaves romaine lettuce, rinsed and dried

6 leaves romaine lettuce , rinsed and dried

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Input: 1 tablespoon fresh lime juice


Input: 1 pound sashimi-quality tuna, cut in 1/2-inch dice

1 pound sashimi-quality tuna , cut in 1/2-inch dice

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


Input: 3 tablespoons olive oil


Input: 2 teaspoons finely minced garlic


Input: Freshly ground pepper to taste

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


Input: 1/4 teaspoon dried hot red pepper flakes

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

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Input: 1/2 cup fresh Japanese red seaweed or finely silvered soaked dried hijiki (sold in Japanese markets and health food stores)

1/2 cup fresh Japanese red seaweed or finely silvered soaked dried hijiki ( sold in Japanese markets and health food stores )

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

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


Input: 1 head escarole, about 1 1/2 pounds

B-QTY 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

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Input: Freshly ground pepper to taste

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


Input: 1 teaspoon finely minced garlic


Input: 2 tablespoons olive oil


Input: 1/2 cup finely chopped onions


Input: 2 tablespoons butter


Input: Tomato sauce (see recipe)

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Input: 2 cups canned tomatoes, preferably imported

2 cups canned tomatoes , preferably imported

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

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Input: 1/2 cup flour


Input: 2 tablespoons olive oil


Input: 2 tablespoons water


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: 2 eggs


Input: 1 tablespoon finely chopped fresh rosemary leaves or half the amount dried

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

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Input: 4 skinless, boneless chicken breasts, about 1 1/2 pounds

4 skinless , boneless chicken breasts , about 1$1/2 pounds

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

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Input: 4 tablespoons currants


Input: 1/8 teaspoon salt


Input: Freshly ground black pepper


Input: Freshly ground black pepper


Input: 3 tablespoons pine nuts


Input: 1 teaspoon olive oil


Input: 3/4 cup orzo


Input: 1/4 cup reduced-fat sour cream


Input: 1/4 teaspoon ground cumin


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

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

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Input: 2 tablespoons lemon juice


Input: 2 teaspoons olive oil


Input: 2 large cloves garlic


Input: Fresh parsley to yield 1/4 cup coarsely chopped

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

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Input: Fresh cilantro to yield 1/4 cup coarsely chopped

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

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Input: 1/4 cup flour


Input: 3/4 cups whole milk


Input: 2 tablespoons butter, cut into cubes

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

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Input: 1/2 teaspoon dried savory, sage or thyme

1/2 teaspoon dried savory , sage or thyme

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

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Input: Salt and pepper


Input: 6 thick slices bacon


Input: 1/2 cup chopped carrots


Input: 1 4-to-6-pound duck


Input: 1/2 cup peeled and halved baby onions

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

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Input: 1/3 cup sugar


Input: 1/2 cup dry white wine


Input: 1 teaspoon finely grated fresh ginger

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

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Input: 1 cup heavy cream


Input: 2 cups pureed fresh apricots


Input: Freshly ground pepper to taste

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


Input: 2 tablespoons Cognac


Input: Salt to taste, if desired

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

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Input: 1 tablespoon lemon juice


Input: 1 pound scallops


Input: 1/4 pound fresh mushrooms, thinly sliced

1/4 pound fresh mushrooms , thinly sliced

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

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Input: 3 tablespoons butter


Input: 2 tablespoons finely chopped shallots


Input: 1/2 teaspoon finely minced garlic


Input: 1 tablespoon finely chopped shallots


Input: 2 tablespoons finely chopped parsley


Input: 1 pound bay scallops


Input: 2 tablespoons butter


Input: Freshly ground pepper to taste

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


Input: 1/2 pound shredded collard greens or kale

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

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Input: Creme fraiche for garnish


Input: Lemon slices for garnish


Input: Dark rum for garnish


Input: 1 zucchini, about 1/2 pound

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Input: 1 tomato, about 1/2 pound

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Input: 2 tablespoons olive oil


Input: Salt to taste, if desired

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

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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

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Input: 2 garlic cloves, chopped (green part removed)

2 garlic cloves , chopped ( green part removed )

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Input: 1 fresh chili pepper, seeded and chopped

1 fresh chili pepper , seeded and chopped

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

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Input: 1/2 teaspoon ground allspice


Input: 1/4 teaspoon ground mace


Input: 1 pound black beans


Input: Water to cover


Input: 1 large peeled onion stuck with two whole cloves

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Input: 2 carrots, sliced


Input: 3 celery stalks, chopped


Input: Herb bouquet (thyme and parsley sprigs and bay leaf tied in cheesecloth)

Herb bouquet ( thyme and parsley sprigs and bay leaf tied in cheesecloth )

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

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Input: 1 large onion, chopped

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


Input: 2 cloves garlic, minced (green part removed)

2 cloves garlic , minced ( green part removed )

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Input: 3 stalks celery, chopped


Input: 1 large carrot, chopped

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


Input: 1 10-ounce can plum tomatoes, with their juice, chopped

1 10-ounce can plum tomatoes , with their juice , chopped

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 to 8 cups chicken or beef stock, preferably homemade

6 to 8 cups chicken or beef stock , preferably homemade

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

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Input: 1/2 pound penne rigate


Input: Extra-virgin olive oil for garnishing the soup

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

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Input: 1/2 pound chopped dandelion leaves or escarole

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

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Input: Freshly grated Parmesan cheese


Input: 2 tablespoons olive oil


Input: 6 ounces prosciutto ends, diced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound borlotti beans


Input: 3/4 pound young spinach leaves


Input: 1 10-ounce can plum tomatoes, with their juice, chopped

1 10-ounce can plum tomatoes , with their juice , chopped

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

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Input: 1 pound green de Puy lentils

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

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Input: 6 to 8 cups chicken stock, preferably homemade

6 to 8 cups chicken stock , preferably homemade

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Coarse salt and freshly ground pepper to taste

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

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Input: 2 cloves garlic, minced (green part removed)

2 cloves garlic , minced ( green part removed )

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

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Input: 3 stalks celery, chopped


Input: 3 tablespoons olive oil


Input: 1 onion, chopped


Input: 1 tablespoon red-wine vinegar


Input: A few fresh chives for garnish

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

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Input: 2 tablespoons butter


Input: 1/3 cup Banyuls or other sweet fortified red wine (see note)

1/3 cup Banyuls or other sweet fortified red wine ( see note )

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

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


Input: 1 3/4 pounds fillet of salmon in one piece, with the skin left on

1$3/4 pounds fillet of salmon in one piece , with the skin left on

B-QTY B-UNIT B-COMMENT I-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 NoCAP NoCAP

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


Input: Water


Input: Pinch of cinnamon


Input: 1/2 cup olive oil


Input: Salt to taste if desired

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


Input: 1/2 cup very finely minced leeks

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound boiling potatoes or white new potatoes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste if desired

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


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small clove garlic, chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons salted butter


Input: 3/4 pound fresh uncured firm cheese, finely diced (see note)

3/4 pound fresh uncured firm cheese , finely diced ( see note )

B-QTY B-UNIT B-COMMENT I-COMMENT I-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 NoCAP NoCAP

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


Input: 1 tablespoon salt-cured capers, rinsed well and drained

1 tablespoon salt-cured capers , rinsed well and drained

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: 1/3 cup chopped lucques or picholine olives

O 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: Freshly ground black pepper


Input: 1 teaspoon chopped fresh thyme


Input: Kosher salt


Input: 6 eggs, beaten


Input: 1 pound (about 5 small) white potatoes, peeled and thinly sliced

1 pound ( about 5 small ) white potatoes , peeled and thinly sliced

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

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


Input: Extra virgin olive oil for coating pans

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 chicken, about 3 pounds

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and pepper to taste

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


Input: 4 tablespoons softened butter or olive oil

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: 2 pounds white turnips, peeled and cut in slices 1/4 inch thick

2 pounds white turnips , peeled and cut in slices 1/4 inch thick

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

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: 6 cups cooked white rice


Input: 2 whole star anise or 1 heaping tablespoon star anise pieces

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


Input: 2 4-pound chickens, each cut into 8 serving pieces and skinned, with any excess visible fat removed (backs, necks and wing tips reserved for another use)

2 4-pound chickens , each cut into 8 serving pieces and skinned , with any excess visible fat removed ( backs , necks and wing tips reserved for another use )

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

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

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

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


Input: 6 ounces snow pea pods, tipped and tailed

6 ounces snow pea pods , tipped and tailed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 8-ounce cans peeled and sliced water chestnuts, drained and rinsed well under cold water

2 8-ounce cans peeled and sliced water chestnuts , drained and rinsed well under cold water

B-COMMENT I-COMMENT I-COMMENT I-COMMENT O I-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT O I-COMMENT I-COMMENT I-COMMENT 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: 2 bunches scallions, root end trimmed, with white part cut into 2-inch lengths and half of the greens cut into 2-inch lengths to equal 1 cup greens

2 bunches scallions , root end trimmed , with white part cut into 2-inch lengths and half of the greens cut into 2-inch lengths to equal 1 cup greens

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

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

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


Input: Finely grated zest and juice of 1 lime

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups superfine sugar


Input: 6 large eggs


Input: 1 1/4 cups heavy cream


Input: 8 cups canned chicken broth


Input: 1 1/2-inch-thick slice of peeled fresh ginger, cut across into 1/8-inch-thick slices and then into thin strips

1$1/2-inch-thick slice of peeled fresh ginger , cut across into 1/8-inch-thick slices and then into thin strips

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

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

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


Input: 8 cloves garlic, smashed and peeled

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 ounce (2 packages) dried shiitake mushrooms

1 ounce ( 2 packages ) dried shiitake mushrooms

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: Finely grated zest and juice of 2 lemons

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup basmati rice


Input: 2 teaspoons salt


Input: Freshly ground black pepper


Input: 1 cup French green lentils


Input: 2 cloves


Input: 1/2 teaspoon mustard seeds


Input: 4 dried curry leaves, optional

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon ground coriander


Input: 1 teaspoon ground cumin


Input: 1/2 teaspoon turmeric


Input: 1 cinnamon stick


Input: 2 onions, 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: 1 teaspoon salt


Input: 3 pounds boneless, skinless chicken thighs, diced

3 pounds boneless , skinless chicken thighs , diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 medium tomatoes, cut into 1/2-inch dice

4 medium tomatoes , cut into 1/2-inch dice

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: 2 tablespoons tomato paste, diluted in 1/2 cup water

2 tablespoons tomato paste , diluted in 1/2 cup water

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: 3 tablespoons chopped cilantro leaves


Input: 3 tablespoons ghee (clarified butter) or vegetable oil

3 tablespoons ghee ( clarified butter ) or vegetable oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 1 onion, peeled, halved and thinly sliced into half-moons

1 onion , peeled , halved and thinly sliced into half-moons

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon minced ginger


Input: 1/4 cup peanut oil


Input: 1 teaspoon ground cumin


Input: 1 teaspoon ground coriander


Input: 4 cloves


Input: 1 tablespoon minced garlic


Input: 4 cardamom pods, lightly crushed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon hot red pepper flakes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup dried apricots


Input: 1 1/2 cups raspberries


Input: 1 1/2 teaspoons sugar


Input: 1/4 teaspoon lemon juice


Input: Pinch of powdered ginger


Input: 5 tablespoons unsalted butter


Input: 30 baby carrots, peeled


Input: 1 tablespoon honey


Input: 1 teaspoon kosher salt


Input: 1/4 teaspoon white pepper


Input: 1 ripe peach, peeled, pitted and finely diced

1 ripe peach , peeled , pitted and finely diced

B-QTY B-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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 large egg yolks


Input: 1 1/4 teaspoons kosher salt


Input: 1/4 teaspoon freshly ground white pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 large egg whites


Input: 2 ounces thinly sliced Smithfield ham, cut into 1/2-inch strips

2 ounces thinly sliced Smithfield ham , cut into 1/2-inch strips

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons flour


Input: 1/2 cup ricotta cheese


Input: 6 tablespoons unsalted butter


Input: 2 large green tomatoes


Input: 3 ripe white-fleshed peaches, pitted

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kosher salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/4 pound rhubarb, cut in 2-inch pieces

1$1/4 pound rhubarb , cut in 2-inch pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound strawberries, hulled and quartered

1 pound strawberries , hulled and quartered

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: 2 whole magret duck breasts (about 3 1/2 pounds), split in half to yield 4 lobes

2 whole magret duck breasts ( about 3$1/2 pounds ) , split in half to yield 4 lobes

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

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

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


Input: 3 ears fresh sweet corn, husked

B-QTY 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: 3/4 cup sugar


Input: 3/4 teaspoon coarse sea salt


Input: Freshly squeezed lemon juice to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 cups tatsoi greens, or other tender mild greens

8 cups tatsoi greens , or other tender mild greens

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 1/8 teaspoon salt (optional)

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons canola oil


Input: 2 peaches, peeled and diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon olive oil


Input: 2 teaspoons balsamic vinegar


Input: Fresh pineapple


Input: Fresh coriander


Input: 1/4 pound green beans


Input: 1 teaspoon ground cumin


Input: 1 teaspoon fennel seed


Input: 1/2 teaspoon ground coriander


Input: 1 large clove garlic


Input: 1 8-ounce onion or 7 ounces chopped onion (1 2/3 cups)

1 8-ounce onion or 7 ounces chopped onion ( 1$2/3 cups )

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

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

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


Input: 8 ounces skinless, boneless chicken breasts

8 ounces skinless , boneless chicken breasts

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon olive oil


Input: 1/3 cup confectioners' sugar


Input: 3/4 cup long grain rice


Input: 1/4 cup vegetable shortening


Input: 1 teaspoon baking powder


Input: 4 tablespoons unsalted butter, cut into small pieces, plus additional for buttering pan

4 tablespoons unsalted butter , cut into small pieces , plus additional for buttering pan

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

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: 1/2 teaspoon kosher salt


Input: 1 1/2 cups all-purpose flour


Input: 2 1/2 tablespoons sugar


Input: 2 ounces bittersweet (not unsweetened) chocolate, chopped

2 ounces bittersweet ( not unsweetened ) chocolate , chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cups milk


Input: 4 cups milk


Input: 6 tablespoons sugar


Input: 7 ounces semisweet chocolate,chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup heavy cream


Input: Ground cinnamon, for garnish

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


Input: Scant 1/2 cup unblanched whole almonds

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ounces semisweet chocolate, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons plus 2 teaspoons sugar

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cups milk


Input: 1/2 vanilla bean, split


Input: 1 cup heavy cream


Input: 4 tablespoons Dutch-process cocoa


Input: 1 3 3/10-ounce tablet Mexican chocolate, roughly chopped (see note)

1 3$3/10-ounce tablet Mexican chocolate , roughly chopped ( see note )

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

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

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


Input: 2 1/2 cups milk


Input: 1/2 cup unsweetened cocoa powder


Input: 1/3 cup water


Input: Confectioners' sugar to dust cake

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


Input: Softly whipped cream, for serving

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons baking powder


Input: 1 cup heavy cream


Input: 1 tablespoon Austrian rum or Cognac

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 eggs, separated


Input: 1 1/4 cups sugar


Input: 2 1/4 cups all-purpose flour, plus additional for dusting pan

2$1/4 cups all-purpose flour , plus additional for dusting pan

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon grated lemon zested


Input: 4 teaspoons Austrian rum (see note) or Cognac

4 teaspoons Austrian rum ( see note ) or Cognac

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: Butter for greasing pan


Input: 8 ounces good quality bittersweet chocolate, finely chopped

8 ounces good quality bittersweet chocolate , finely chopped

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT B-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: 3 tablespoons sugar


Input: 1 cup heavy cream


Input: 4 cups milk


Input: 1 1/2 cups sugar


Input: 6 ounces (1 1/2 sticks) unsalted butter

6 ounces ( 1$1/2 sticks ) unsalted butter

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 cups heavy cream


Input: Toffee Sauce (see recipe)

YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Vanilla custard (see note)

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon pure vanilla extract


Input: Pinch of salt


Input: 1/4 teaspoon ground cloves


Input: 1 teaspoon ground ginger


Input: 1/2 teaspoon cinnamon


Input: 2 eggs, lightly beaten


Input: 1 teaspoon baking powder


Input: 1 1/4 cups all-purpose flour


Input: 3/4 cup granulated sugar


Input: 1 teaspoon baking soda


Input: 6 ounces dates, pitted and roughly chopped

6 ounces dates , pitted and roughly chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons unsalted butter, plus more for ramekins

4 tablespoons unsalted butter , plus more for ramekins

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: 2 teaspoons kosher salt


Input: 1 cantaloupe


Input: 1 teaspoon coarse ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 lemon


Input: 1 teaspoon dried thyme (or 2 teaspoons fresh)

1 teaspoon dried thyme ( or 2 teaspoons fresh )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon fennel seed


Input: 1 teaspoon dried rosemary (or 2 teaspoons fresh)

1 teaspoon dried rosemary ( or 2 teaspoons fresh )

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Input: 4 cloves of garlic


Input: 1 teaspoon seeded and minced jalapeno

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Input: 2 pork loins, rind removed and kept separate

2 pork loins , rind removed and kept separate

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Input: Freshly ground pepper to taste

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Input: 2 chicken breasts, boned, skinned and split

2 chicken breasts , boned , skinned and split

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Input: 3/4 teaspoon salt


Input: 1 tablespoon fresh lime juice


Input: 3 tablespoons minced scallion


Input: 1 teaspoon grated fresh ginger


Input: 3 pounds boned pork loin


Input: 4 ripe cantaloupes, halved, seeded, cut into 1-inch-thick wedges and peeled

4 ripe cantaloupes , halved , seeded , cut into 1-inch-thick wedges and peeled

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Input: 1 cup ripe cantaloupe, cut into 1/4-inch dice

1 cup ripe cantaloupe , cut into 1/4-inch dice

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Input: 1 cup ripe honeydew melon, cut into 1/4-inch dice

1 cup ripe honeydew melon , cut into 1/4-inch dice

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Input: 1 1/2 tablespoons cracked black pepper


Input: 2 teaspoons olive oil


Input: 1 tablespoon salt


Input: 1/4 cup chopped fresh rosemary


Input: 1 large ripe honeydew melon, quartered lengthwise, seeds scooped out

1 large ripe honeydew melon , quartered lengthwise , seeds scooped out

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Input: 4 teaspoons chopped fresh basil


Input: 1 jalapeno, seeded and minced

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Input: 1/2 teaspoon grated lemon zest


Input: 2 tablespoons fresh lemon juice


Input: 3 teaspoons salt


Input: Freshly ground pepper to taste

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Input: 3 tablespoons chopped fresh mint


Input: 1 yellow bell pepper, cored and cut into small dice

1 yellow bell pepper , cored and cut into small dice

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Input: 1 cup ripe honeydew melon, cut into 1/4-inch cubes

1 cup ripe honeydew melon , cut into 1/4-inch cubes

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Input: 1 pound jumbo lump crab meat, picked over for shells

1 pound jumbo lump crab meat , picked over for shells

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Input: 2 teaspoons water


Input: 1/4 cup chopped fresh mint


Input: 2 medium zucchini, cut into small dice

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Input: 4 teaspoons seeded and minced jalapenos

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Input: 1/4 cup sugar


Input: 1/4 cup water


Input: 1/2 medium, ripe honeydew melon, peeled, seeded and cut into 1/2-inch cubes (about 4 cups)

1/2 medium , ripe honeydew melon , peeled , seeded and cut into 1/2-inch cubes ( about 4 cups )

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Input: 3 tablespoons fresh lemon juice


Input: 2 tablespoons gin


Input: 1/4 teaspoon freshly ground pepper


Input: 1 small, ripe honeydew melon, peeled, seeded and cut into 1/2-inch cubes (about 7 cups)

1 small , ripe honeydew melon , peeled , seeded and cut into 1/2-inch cubes ( about 7 cups )

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Input: 1/2 cup sliced almonds


Input: Freshly ground pepper to taste

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Input: 2 1/4 teaspoons salt


Input: 1/2 cup plain, nonfat yogurt

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Input: 1/2 cup fresh lime juice


Input: 3 medium Gala or Golden Delicious apples, cut into 1/8-to-1/16 -inch slices

3 medium Gala or Golden Delicious apples , cut into 1/8-to-1/16 -inch slices

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Input: 2 teaspoons unsalted butter, cut into shavings

2 teaspoons unsalted butter , cut into shavings

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Input: 1 cup sour cream mixed with 1 tablespoon sugar

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